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32
Preheat oven to 350°F. Line two baking trays with
parchment paper; reserve. Put the banana pieces
into the Cuisinart
®
mixing bowl. Attach the flat
mixing paddle and mix on Speed 2 to soften,
about 20 seconds. Increase speed to 6 and mix
until completely broken up, about 1 minute.
Add chia seeds and mix until incorporated, about
30 seconds. Add the almond butter and vanilla
extract and mix until incorporated, about 30
seconds. Decrease speed to 2 and add oats in
batches. Mix until incorporated and add almonds,
dried cherries and carob chips in batches.
Using a small cookie scoop (1½ inches or a #40
ice cream scoop), drop batter onto lined baking
trays. Gently press down with a fork to flatten,
re-forming if they break apart. Bake until golden
and slightly firm, 12 minutes. Remove from oven
and cool in pan; transfer to a wire rack to cool
completely.
Nutritional analysis per cookie:
Calories 93 (42% from fat) • carb. 12g • pro. 3g • fat 5g
sat. fat 1g • chol. 0mg • sod. 4mg • calc. 29mg • fiber 2g
Fudge Brownies
These rich, fudgy brownies are for true
chocolate lovers.
Makes 24 brownies
Nonstick cooking spray
16 tablespoons (2 sticks) unsalted butter,
cut into 1-inch pieces
6 ounces unsweetened chocolate,
chopped
2 ounces bittersweet chocolate, chopped
1 tablespoon cocoa powder
4 large eggs, room temperature
1 large egg yolk, room temperature
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
¾ cup unbleached, all-purpose flour
¼ cup cake flour, not self-rising
1 teaspoon kosher salt
¾ cup bittersweet chocolate chips
Preheat oven to 375°F. Coat a 13 x 9-inch
baking pan with nonstick cooking spray;
line with parchment paper or aluminum foil,
leaving a 1-inch overhang on either side.
Put the butter and chocolates into a heatproof
bowl and place over a pot of simmering water.
Once both are completely melted, stir in the
cocoa powder and set aside to cool to room
temperature. Reserve.
Put the eggs and egg yolk into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 3 until broken up and lightened,
about 30 seconds. Add the granulated and brown
sugars and beat on Speed 4 until light and
thickened, about 1 more minute. Scrape the
entire bowl as necessary. Add espresso powder
and vanilla extract; mix until well combined.
Combine the flours and salt and stir the mixture
into the melted chocolate and butter. Decrease
speed to 2 and add the chocolate/flour mixture.
Mix until just combined, about 45 seconds.
Scrape the entire bowl well. Decrease speed to
1 and add the chocolate chips to fold in.
Pour into prepared pan. Bake until edges are dry,
about 45 to 50 minutes. The brownies will still be
a bit wet inside and that is what you want to
create a nice, fudge-like brownie. Remove from
oven and cool slightly in pan; then, using the
parchment paper/foil overhang, lift brownies out
of pan and transfer to a wire rack to continue
cooling. Cut and serve warm if desired. Store
remaining brownies in an airtight container.
Nutritional analysis per brownie:
Calories 269 (48% from fat) • carb. 35g • pro. 3g • fat 15g
sat. fat 9g • chol. 59mg • sod. 102mg • calc. 15mg
fiber 2g
Blondies
These blondies are hard to resist − loaded with just
the right amount of sweetness and a combination of
chocolate and white chocolate chips.
Makes 24 blondies
Nonstick cooking spray
2 cups unbleached, all-purpose flour
1½ teaspoons kosher salt
½ teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted butter,
cut into 1-inch pieces, room temperature
½ cup granulated sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1½ cups bittersweet chocolate, chopped
1 cup white chocolate chips
1 cup walnut halves
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