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29
Speed 2, to break them up slightly,
then gradually add the sugar. Increase
to Speed 4 and mix until light and
thickened, about 2 to 3 minutes. Add
the vanilla extract and mix until well
combined. Add the cooled chocolate
mixture into the egg mixture and gently
mix on Speed 1, until the batter is no
longer streaky, but be sure not to add too
much air. Pour the batter into prepared
pan. Tap pan on the counter a few times
to remove any air bubbles.
4.
Bake in the preheated oven for 25 to 30
minutes, or until edges are just dry. Cool
completely before cutting and serving.
Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g
fat 16g • sat. fat 10g • chol. 57mg • sod. 120mg
calc. 12mg • fiber 2g
Blonde Brownies (Blondies)
Often the sweeter, and obviously lighter,
cousin of the brownie, this recipe is rather
traditional, but it can easily be altered by
changing the type of chips or nuts to make it
your own.
Makes 24 blonde brownies
Unsalted butter, softened,
or nonstick cooking spray
2 cups unbleached, all-purpose flour
1½ teaspoons kosher salt
½ teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted
butter, cubed, 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 walnuts
1. Preheat oven to 350°F with the rack in
the middle position. Lightly coat a 13 x
9-inch baking pan with softened butter
or nonstick cooking spray; line with
parchment paper. Reserve.
2.
Put the flour, salt, and cinnamon into a
medium bowl. Using the beaters, mix on
Speed 1 for about 20 seconds, or until
fully combined, reserve.
3.
Put the butter into a large mixing bowl.
Using Speed 3, beat until lightened, about
30 seconds. Gradually add both sugars
and beat on Speed 4 until lightened,
another 30 seconds to 1 minute. Reduce
to Speed 3 and add the eggs, one at a
time, and the vanilla extract; mix until well
combined. Reduce to Speed 1 and slowly
add the dry ingredients. Once almost
fully mixed, add the chopped chocolate,
chips, and nuts.
4.
Transfer mixture to the prepared pan.
Bake in the preheated oven until edges
are set and lightly browned, about 30
to 35 minutes. The brownies should be
fully cooled before cutting.
Nutritional information per blonde brownie:
Calories 320 (48% from fat) • carb. 39g • pro. 3g
fat 18g • sat. fat 10g • chol. 45mg • sod. 150mg
calc. 10mg • fiber 1g
Blueberry Crumble Bars
When you cannot decide between a cookie and
a crumble, this dessert satisfies both cravings.
Makes 12 servings
Nonstick cooking spray
Crust:
8 tablespoons (1 stick) unsalted
butter, cut into 4 pieces, room
temperature
¼ cup packed light brown sugar
2 tablespoons granulated sugar
1¼ cups unbleached, all-purpose flour
¼ teaspoon kosher salt
Pinch ground cinnamon
Filling:
¼ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons tapioca starch
¼ teaspoon kosher salt
Pinch ground cinnamon
Pinch ground ginger
¼ teaspoon pure vanilla extract
4 cups fresh blueberries
Topping:
¾ cup unbleached, all-purpose flour
½ cup rolled oats (not quick cooking)
½ cup packed light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons unsalted butter,
cubed, cold
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