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25
Bittersweet Espresso Brownies
Makes 16 brownies
½ cup chopped walnuts
nonstick cooking spray
¾ cup (1½ sticks) unsalted butter, cubed
4 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
3 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoons instant espresso
2 teaspoons pure vanilla extract
¾ cup unbleached, all-purpose flour, plus more for dusting pan
¾ teaspoon kosher salt
1. Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on
Bake/Pizza. Line the baking pan with aluminum foil. Spread the walnuts
on the prepared pan and carefully slide into the upper position. Toast
for 2 to 3 minutes, or until fragrant and lightly browned. Cool to room
temperature. Switch oven to 375°F on Convection Bake with the rack
in the lower position.
2. Lightly coat a 9-inch baking pan with nonstick cooking spray; lightly
dust with unbleached, all-purpose flour. Reserve.
3. Put the butter and chocolates into a heatproof bowl and place over
a pot of simmering water. Once both are almost completely melted,
set aside to cool to room temperature. Reserve.
4. In a large mixing bowl, beat eggs with a Cuisinart
®
Hand Mixer until
lightened, about 30 seconds. Add the sugars and beat until light and
thickened, another 30 seconds to 1 minute. Add instant espresso
and vanilla; beat until well combined. Add flour and salt; mix until
just incorporated. Gently fold in toasted walnuts.
5. Pour into prepared pan. Bake for about 35 minutes, or until edges are
dry. Cool before cutting into squares.
Nutritional information per brownie:
Calories 260 (54% from fat) • carb. 28g • pro. 3g • fat 17g
• sat. fat 9g • chol. 60mg • sod. 120mg
• calc. 30mg • fiber 2g
Lemon Squares
Makes 16 servings
Crust:
nonstick cooking spray
½ cup whole almonds
1 cup unbleached, all-purpose flour
1
⁄
3
cup confectioners’ sugar
½ teaspoon kosher salt
1 teaspoon grated lemon zest
¼ cup (½ stick) unsalted butter, cold and cubed
Lemon Filling:
5 large eggs
¾ cup granulated sugar
½ cup fresh lemon juice (about 3 lemons)
½ teaspoon pure vanilla extract
1 teaspoon grated lemon zest
½ teaspoon baking powder
½ teaspoon kosher salt
¼ cup unbleached, all-purpose flour
2 tablespoons heavy cream
1. Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F
on Bake/Pizza. Line the baking pan with aluminum foil. Spread the
almonds on the prepared pan and carefully slide into the upper
position. Toast for 2 to 3 minutes, or until fragrant and lightly browned.
Cool to room temperature. Switch oven to 350°F on Convection Bake
with the rack in the lower position.
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