Brownies with white chocolate and raspberries

I think that whenever inspiration fails me when I want to bake something I bake brownies: I can’t think of any other baked good that is a hit with pretty much everyone I know. Not to mention that I absolutely love brownie batter: when I could still eat dairy I would always leave some batter left in the bowl for my own moment of happiness while the brownies were in the oven. :)

The brownies I bring you today combine the tart flavor of raspberries with the sweetness of white chocolate: nothing like sour or citrus kick to make white chocolate even more special. However, raspberries go well with all kinds of chocolates, so I have made this exact same recipe using both milk and dark chocolate chips to replace the white chocolate and it worked like a charm.

Brownies with white chocolate and raspberries
own recipe

¾ cup (170g) unsalted butter, chopped
¾ cup (150g) granulated sugar
½ cup (88g) light brown sugar, packed
1 cup (90g) unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
2 large eggs, room temperature
1/3 cup (46g) all purpose flour
pinch of salt
¾ cup (75g) frozen raspberries, unthawed
100g white chocolate chips

Preheat the oven to 180°C/350°F. Butter a 20cm (8in) square pan, line it with foil leaving an overhang on two opposite sides, and butter the foil as well.

In a large saucepan over low heat, melt the butter. Remove from the heat and whisk in the sugars, cocoa and vanilla, followed by the eggs, one at a time, whisking well after each addition. Fold in the flour and salt. Fold in raspberries and white chocolate.

Spread batter into prepared pan and smooth the top. Bake for about 25-30 minutes or until a toothpick inserted in the center of the brownies comes out with moist crumbs. Cool completely in the pan over a wire rack. Cut into squares to serve.

Makes 16

Dark chocolate and raspberry brownie tarts

I love brownies and make them quite often, so when I saw these little beauties on one of my Donna Hay magazines I had to make them: raspberries are naturally tart and taste wonderful with chocolate, not to mention that the brownies looked adorable shaped as tartlets. The recipe is really easy to prepare and if you're having people over I am sure these tartlets would impress your guests; I also think they would be a nice idea for dessert on Valentine's Day (here in Brazil it is celebrated next week on the 12th). ;)

Dark chocolate and raspberry brownie tarts
from the always gorgeous and super delicious Donna Hay Magazine

200g dark chocolate (70% cocoa solids), chopped – I used one with 53% cocoa solids
¼ cup (56g) unsalted butter, room temperature
½ cup (88g) brown sugar, packed
¼ cup (60ml) heavy cream
1 teaspoon vanilla
3 eggs
¼ cup (35g) all purpose flour
pinch of salt
¾ cup raspberries – I used frozen, unthawed

Preheat oven to 160°C/320°F. Lightly butter four 10cm-round springform cake pans, line the bottom with baking paper and butter the paper as well.
Place chocolate, butter, sugar and cream in a medium saucepan over low heat. Stir until melted and smooth. Add the vanilla, then cool for 5 minutes.
Place the eggs , flour and salt in a bowl and whisk until well combined. Whisk in the chocolate mixture until combined. Pour into the prepared pans and top with the raspberries. Bake for 35-40 minutes or until cooked when tested with a skewer.

Makes 4 – I made the exact recipe above, used 10cm tartlet pans and got 5 tarts (since the pans are nonstick, I just brushed them lightly with butter and did not use baking paper)

Fruit mince brownies

The fruit mince tarts I made a couple of years ago were delicious and such a hit with the family that I intend to make them again this year; however, rolling out pastry is not the best idea for the oh, so hot days we’ve been having here lately – I know how much I suffered to make the snowy tree cookies, having to refrigerate the dough countless times. While I wait for a bit cooler days – knowing deep in my heart that they might not come anytime soon – I’ll have the fruit mince in brownie form, which to me is always a good thing. :)

Fruit mince brownies
adapted from the always delicious Delicious - Australia

150g dark chocolate, chopped
1 ¼ cups (218g) brown sugar, packed
¾ cup + 1 tablespoon (185g) unsalted butter, chopped
3 eggs
1 teaspoon vanilla extract
1 cup + 1 tablespoon (150g) all purpose flour
pinch baking powder
3 tablespoons cocoa
pinch of salt
1 quantity fruit mince – recipe follows
1 cup (110g) pecans, lightly toasted, cooled and coarsely chopped

Preheat the oven to 180°C/350°F. Lightly butter a 20cm (8in) square cake pan, line it with foil leaving an overhang in two opposite sides and butter the foil as well.
Place chocolate, sugar and butter in a large saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs, one at a time, until well combined. Stir in the vanilla. Stir in flour, baking powder, cocoa, and salt. Mix in the fruit mince and pecans. Spread into the prepared pan and bake for 20-25 minutes or until just set. Cool completely in the pan. Cut into squares to serve.
Brownies will keep in an airtight container for 2-3 days.

Makes 16

Fruit mince
slightly adapted from the magnificent Cake

80g mixed dried fruit (I used 40g dried cranberries + 40g golden raisins)
¼ cup (44g) brown sugar, packed
¼ teaspoon ground cinnamon
pinch of ground cloves
pinch of freshly ground nutmeg
1 Granny Smith apple, peeled, cored and coarsely grated
finely grated zest and juice of 1 small orange
1 tablespoon brandy

Place all the ingredients in a small saucepan over medium heat and simmer uncovered, stirring occasionally, for about 10 minutes or until all the liquid is nearly gone. Remove from the heat and cool completely.

Makes about 200g

Marzipan brownies

I might be someone who loves sweets (and this blog is proof of that), but even I know there’s a certain limit to be considered: to avoid the risk of eating the marzipan left from the berry muffins I set up to find other delicious recipes to use the marzipan in, and after reading something about a chocolate marzipan cake somewhere – I am getting old and I don’t remember where, sorry – I thought that marzipan brownies would be a fantastic idea; since I wanted fudgy brownies and not cakey ones, I reached for Alice Medrich’s chocolate bible – because I was almost out of dark chocolate, I used her fabulous and super famous cocoa brownies as a vehicle for the marzipan; a tiny bit of almond extract, a sprinkling of flaked almonds and voilà: some pretty good marzipan brownies.

Marzipan brownies
adapted from the amazing Bittersweet: Recipes and Tales from a Life in Chocolate

210g unsalted butter
1 ¾ cups + 2 tablespoons (375g) granulated sugar
1 1/3 cups (120g) unsweetened cocoa powder (natural or Dutch-process)
¼ teaspoon salt
½ teaspoon pure vanilla extract
½ teaspoon almond extract
3 cold large eggs
¾ cup (105g) all-purpose flour
100g marzipan, chopped in small cubes
3 tablespoons flaked almonds

Position a rack in the lower third of the oven and preheat the oven to 180°C/350°F. Line the bottom and sides of a 20x30cm (12x8in) baking pan with foil, leaving an overhang on two opposite sides. Butter the foil.

In a medium heatproof bowl, add the butter and set on top of a large sauce pan with barely simmering water. Melt the butter, then add sugar and salt, and stir until well combined. Next add the cocoa powder and stir until mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla and the almond extract with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread half the batter in the prepared pan. Spread the marzipan pieces evenly over the batter, then cover with the remaining batter. Sprinkle with the flaked almonds.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25-30 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Makes 24

Chocolate chip brownie double-deckers

Being someone who always has trouble choosing what to prepare, these double deckers were the perfect solution to my baking conundrum: two different layers, two delicious baked goods in one. To make things even better, the recipe is easy to put together and yields a lot, being great for sharing – they disappeared from the office quite fast the other day... :)

The recipe comes from a cookbook I bought on a day I was feeling bored to my bones and needed a little retail therapy – since I’m not into shoes and bags as apparently all the other girls are (or feel obligated to be as to feel they belong to a certain group of people), I bought a couple of books and Abigail Johnson Dodge’s "The Weekend Baker" turned out to be a very pleasant surprise: I have baked a handful of recipes from it and everything turned out delicious.

Chocolate chip brownie double-deckers
from the delicious The Weekend Baker

Chocolate chip layer:
¾ cup (170g) unsalted butter
1 ¼ cups (218g) firmly packed light brown sugar
1 1/3 cups (187g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 cup (180g) semi-sweet chocolate chips

Brownie layer:
¾ cup (170g) unsalted butter, chopped
¾ cup (68g) unsweetened Dutch-process cocoa powder, sifted if lumpy
1 ½ cups + 3 tablespoons (336g) granulated sugar
¼ teaspoon salt
2 large eggs
1 ½ teaspoon vanilla extract
¾ cup (105g) all-purpose flour

Position the oven rack in the middle of the oven. Preheat the oven to 160°C/325°F*.
Line a 32x22cm (9x13in) baking pan with foil, leaving an overhang in two opposite sides. Butter the foil.
Chocolate chip layer: in a medium saucepan over medium heat melt the butter. Slide the pan from the heat and add the brown sugar. Whisk until no lumps remain. Set the butter mix aside to cool while making the brownie layer.

Brownie layer: in a medium saucepan over medium heat, melt the butter. Slide the pan from the heat and add the cocoa powder. Whisk until the mixture is smooth. Add the sugar and salt and whisk until blended. Add the eggs, one at a time, whisking after each addition just until blended. Whisk in the vanilla with the second egg. Sprinkle the flour over the chocolate mixture and stir with a rubber spatula just until the ingredients are blended. Scrape the batter into the prepared baking dish and spread it evenly with an offset or rubber spatula. Set it aside while you finish the chocolate chip layer.

To finish the chocolate chip layer: in a small bowl, combine the flour, baking soda and salt. Whisk until it's well-blended. Once the butter mixture has cooled, add the egg and vanilla to it and whisk until blended. Pour in the flour mixture and stir with a rubber spatula until the ingredients are blended. Stir in the chocolate chips.
Drop the dough over the brownie batter in large scoops and spread it evenly with an offset or rubber spatula. Bake until a wooden pick or cake tester inserted in the center comes out with small, gooey clumps of brownie sticking to it, about 40 minutes. Don't over-bake or the brownies won't be fudgy. Transfer the baking pan to a rack to cool completely.

Cut the brownies into small squares measuring about 5cm (2in) each.

* Out of distraction I baked the bars at 180°C/350°F (and they worked out fine)

Makes 24 – I made the exact recipe above using a 20x30cm (8x12in) baking pan; I found the bars really rich, therefore I cut each square in half to make smaller bars

Pecan praliné brownies + "Drive" - one of the best movies I've seen in my entire life

I watched the trailer for “Drive” many, many months ago and after that I just could not stop thinking about it: the movie had an aura similar to some classic movies from the 1970s I deeply love – “The French Connection”, “Taxi Driver”, and “The Godfather” instantly came to my mind – while its pink neon letters and music had a 1980s feel. I had a good feeling about this movie and the award received in Cannes made me even more curious. So for months I patiently waited until two nights ago, when I was rewarded with a 100-minute masterpiece.

*spoilers*

Seconds after the movie started I was in awe already with how perfectly the first chords of the music fit the scene, and a few minutes into the movie I was holding my breath without even noticing – how many movies can make you feel that way right in its initial scenes? When Ryan Gosling appeared in his car for the first time with that powerful music and the city being seen from the air at night I knew, I just knew I was in for a treat (the soundtrack is so fantastic I haven’t been able to stop listening to it up until this moment). By the end of the movie I had tears in my eyes, overwhelmed by something so beautiful and so perfect, that I wished for more movies like “Drive” to come my way in the future, because it made me feel exactly like Friedkin, Coppola and Scorsese did back when I was a teenager. I’d been waiting to be taken by surprise in a good way for so long that I left the theater feeling ecstatic.

How can such a violent story be told in such a poetic way? It’s impossible for me not to worship this kind of movie making nowadays because it is so rare. The scene in which the Driver carries little Benicio being seen from behind by the boy’s mother is so beautiful it made my heart stop. Refn surely knows how to move the camera around and gives us hundreds of interesting shots throughout the movie (like the car "flying" through the air behind Christina Hendricks).
The cast is superb and Albert Brooks should have been included in the Oscar race this year – I think he is absolutely fabulous as Bernie and his character and Gosling’s have the best dialogue in the whole movie (“my hands are a little dirty / so are mine”). Ron Pearlman and Bryan Cranston – impossible not to love. And, to finish off, Gosling: anyone who watched “The Ides of March” can attest how much depth his eyes have – he pours down tons of emotions without even opening his mouth. “Drive” is here to prove that this young actor is a very, very talented one – how many good-looking actors with the means to become heartthrobs and make lots of money in romantic comedies are willing to play a character like this? Or this one? Not many. And a bold actor like Gosling was exactly what “Drive” needed. He is the movie, and it seems to me that he put himself in the director’s hands completely, with a deep feeling of trust – which makes me think of Viggo and the sauna scene in “Eastern Promises”: one has to fully trust their director to be able to deliver such performance in such a difficult scene – I believe that is the kind of relationship “Drive” has started between Gosling and Refn and after reading that they’re making another movie together all I can say is “amen”.

***

Before I forget: make these brownies – they’re to die for.

Pecan praliné brownies
from a wonderful book I should and will use more often

Praliné:
1 cup (110g) pecans, lightly toasted and cooled
2/3 cup (133g) granulated or superfine sugar
½ teaspoon lemon or lime juice

Brownie batter:
6 tablespoons (84g) unsalted butter
140g (5oz) bittersweet chocolate, chopped
56g (2oz) unsweetened chocolate, chopped
3 large eggs
1 ½ teaspoons vanilla extract
1 cup (200g) granulated sugar
¾ cup (105g) all purpose flour
¼ teaspoon salt

Start by making the praliné: lightly oil a baking sheet and set aside. Place the sugar and lemon juice in a heavy bottomed saucepan and stir to combine – the mixture will resemble wet sand. Melt the mixture over medium-low heat, swirling the pan occasionally – do not stir. Brush the sides of the pan with a wet brush to remove any sugar crystals. When the sugar is completely melted and reaches a rich amber color remove it from the heat and immediately add the pecans to the saucepan – carefully for caramel may spit. Return mixture do low heat and stir to combine just until the mixture barely starts to bubble. Immediately pour it over the prepared sheet, spreading it as much as possible. Set aside to cool completely.
Now, the brownie layer: preheat the oven to 180°C/350°F. Butter a 22x32cm (13x9in) baking pan and line it with foil leaving an overhang in two opposite sides. Butter the foil as well.
Chop the praliné into 1cm (½in) pieces and set aside.
Place the butter in a medium bowl set over a saucepan of barely simmering water. When the butter is melted, remove the bowl from the heat and add the chocolate. Let stand for 5 minutes then stir gently until the chocolate is melted. In a large bowl, whisk the eggs and vanilla until blended. Add the sugar and stir only to combine. Blend in the warm chocolate mixture, mixing only to incorporate. Sift the flour and salt over the mixture in two additions, stirring only until incorporated. Pour the batter into the prepared pan and bake for 10-12 minutes or until the top is just set – the brownies should barely be pulling away from the sides of the pan. Remove from the oven and sprinkle the praline over the brownie surface – do not press the praline onto the brownie. Return to the oven for 8-9 minutes or until the praline just begins to melt. Remove from the oven and cool completely over a wire rack before cutting and serving.

Makes 24 bars – I made the exact recipe above using a 20x30cm (8x12in) baking pan; since it has a removable bottom I did not line it with foil

Nigella’s everyday brownies

These are called “everyday brownies” but that doesn’t mean you can eat them every day – that would be nice, though. ;) Or you can just pretend you never read my post and eat them on a daily basis – who am I to judge, anyway?

For some reason the chocolate chips sank to the bottom of the pan, but let me assure you that it did not make much difference as far as flavor is concerned – it just bothered me, the baker; I don’t remember anyone saying anything about that while tasting the brownies. ;)

Nigella’s everyday brownies
from the gorgeous and delicious Nigella Kitchen: Recipes from the Heart of the Home

¾ cup (68g) unsweetened cocoa powder, sifted
1 cup (140g) all-purpose flour
1 teaspoon baking soda
pinch of salt
10 tablespoons (1 ¼ sticks/140g) unsalted butter
1 ¾ cups (306g) packed light brown sugar
4 eggs
1 teaspoon vanilla extract
170g (6oz) milk chocolate, chopped into small nuggety chunks (or 1 cup chips)
confectioners' sugar, to dust, optional

Preheat the oven to 190°C/375°F; lightly butter a 32.5x22.5cm (13x9in) baking pan, line with foil leaving an overhang in two opposite sites then butter the foil as well*. Whisk together the cocoa powder, flour, baking soda and pinch of salt in a bowl; set aside.
Melt the butter over a gentle heat in a medium-sized saucepan. Add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter. Stir in the flour mixture - when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan. Stir in the chopped chocolate and quickly pour and scrape into the prepared pan, spreading the mixture with a spatula then bake for about 20-25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
Transfer the pan to a rack and cool completely before cutting. Sift with icing sugar before serving.

The brownies can be made up to 3 days ahead and stored in airtight container (will keep for total of 5 days).

* I made the exact recipe above using a 20x30cm (8x12in) pan

Makes 20

Lacy coconut-topped brownies + "Cowboys & Aliens"

My sister and I went to the movies to watch “Cowboys & Aliens” last Saturday; I thought it was a fun movie – nothing huge and it won’t become part of my list, but as someone said on Twitter the movie brings Han Solo/Indiana Jones and 007 together – and that, to me, is definitely a bonus. :)

My sister, on the other hand, did not like the movie; luckily there is something she absolutely loved: these brownies. :)

Lacy coconut-topped brownies
slightly adapted from Alice Medrich’s cookie bible

Coconut topping:
2 large egg whites
1 cup (100g) sweetened shredded coconut
¼ cup (50g) superfine sugar
1 teaspoon vanilla extract
large pinch of salt

Brownie:
½ cup (113g/1 stick) unsalted butter
112g (4oz) unsweetened chocolate, coarsely chopped
1 cup + 2 tablespoons (224g) superfine sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 large eggs, cold
½ cup (70g) all purpose flour

Start by making the coconut topping: combine all the ingredients in a medium heatproof bowl. Set the bowl directly over a saucepan of barely simmering water and stir constantly with a silicone spatula, scraping the bottom and the sides to prevent burning. Cook until mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 3-5 minutes. Turn off the heat and remove the bowl from the top of the saucepan (leave the water in the saucepan) and set the mixture aside until the coconut absorbs more of the goop – 30 minutes.
Now, make the brownie batter: preheat the oven to 180°C/350°F. Lightly butter a 20cm (8in) square baking pan, line with foil leaving an overhang in two opposite sides and butter the foil as well.
Place the butter and dark chocolate in a large heatproof bowl and set directly over a saucepan of barely simmering water, stirring occasionally until melted and smooth.
Remove the bowl from the water. Using a silicone spatula, stir in the sugar, vanilla and salt. Add the eggs and stir well. Stir in the flour and beat vigorously with the spatula until the batter is smooth and glossy and begins to pull away from the sides of the bowl. Scrape the batter into the prepared pan and smooth the top.
Using your fingertips, drop the coconut mixture all over the brownie batter. Bake for about 25 minutes or until the brownies puff at the edges and the coconut look deep golden brown and crusty. Let cool completely in the pan over a wire rack. Carefully remove from the pan using the foil and cut into squares to serve.

Makes 16

Caramel brownies and changing my mind in a matter of moments

One of my cooking/baking pet peeves – and I have several – is that I hate it when I choose a certain recipe and it says there that there will be some frosting/filling/whatever left: it immediately puts me off making it because I know that the frosting/filling/whatever will probably go to waste.

After much delay I decided to make these brownies – even though there would be caramel sauce left. OK, let’s make an exception. The funny thing was that I went from “damn, there is a lot of caramel left” to “damn, there is not enough caramel left!” in a matter of moments – all it took was a spoonful of the mixture. :D

See? Movies are not the only thing I change my mind about. :D

Caramel brownies
slightly adapted from the gorgeous Baked Explorations

Caramel:
1 cup (200g) superfine sugar
2 tablespoons corn syrup
½ cup (120ml) heavy cream
½ teaspoon fleur de sel - I used Maldon salt
¼ cup sour cream*

Brownie:
1 ¼ cups (175g) all purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
308g (11oz) dark chocolate (60-72% cocoa solids), chopped – I used 100g of 70% chocolate + 208g of 53%
1 cup (226g) unsalted butter, diced
1 ½ cups (300g) granulated sugar
½ cup (88g) packed light brown sugar
5 large eggs
2 teaspoons vanilla extract

Make the caramel: in a medium saucepan, combine the sugar and the corn syrup with ¼ cup water, stirring them together carefully so you don’t splash the sides of the saucepan. Cook over high heat, without stirring, until mixture is dark amber in color, 6-8 minutes. Remove from the heat and slowly add the cream, stirring, and the fleur de sel – be careful because mixture will bubble like crazy. Whisk in the sour cream and cool completely.

Now the brownie: preheat the oven to 180°C/350°F. Butter a 22.5x32.5cm (9x13in) light-colored metal or glass pan**, line the bottom and sides with foil, leaving an overhang on two opposite sides, forming “handles”. Butter the paper, too.
In a medium bowl, whisk together the flour, salt and cocoa powder.
Place the chocolate and butter in a large heatproof bowl and set over a pan of barely simmering water, stirring occasionally until the ingredients are completely melted and combined. Turn off the heat, but keep the bowl over the water, and add both sugars. Whisk until completely combined and remove the bowl from the water. Mixture should be at room temperature.
Add 3 eggs and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir – do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the dry ingredients over the batter and, using a spatula, fold them into the batter until there is just a trace amount of the flour mixture visible.
Assembling: pour half the batter into the prepared pan. Drizzle ¾ cup of the caramel over the batter in a zigzag pattern, making sure it doesn’t reach the foil or it will burn. Use an offset spatula to spread the caramel evenly over the batter. In heaping spoonfuls, scoop the remaining brownie batter over the caramel. Smooth the brownie layer with a spatula, covering the caramel layer completely.
Bake for 30 minutes, rotating the pan halfway through the baking time, and check if the brownies are done by inserting a toothpick into the center of the pan – it should come out with a few moist crumbs (mine needed 45 minutes in the oven).
Remove from the oven and cool completely over a wire rack. Cut into squares and serve (with the remaining caramel sauce if you like).

* homemade sour cream: mix ¼ cup (60ml) heavy cream with 1 teaspoon lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave in room temperature for 1 hour or until thick

** I made the exact recipe above using a 20x30cm (8x12in) pan

Makes 16 large brownies

Peanut butter brownies + your comments on a certain post

I’ve been thinking about the comments you left on my post about Gwyneth Paltrow’s cookbook and thought I might have been misunderstood by some: I agree with the fact that some people are naturally thin and can eat tons of food without gaining 1 single pound – I have cousins and friends that way. Nothing against those people – I wish I were one of them! :D
And I don’t think that one has to be chubby to be a good cook, either - I was joking about the skinny cooks/cookies thing. I don’t buy GP as a cook/baker, but I adore Sophie Dahl, for instance. Something completely personal, I know.

And since I’m not part of the blessed group of people who can eat all the sweets they want, I made these brownies, had one – it was delicious – and sent the other squares to my nephew; he plays a lot of sports and will burn these calories in no time. :D

Peanut butter brownies
slightly adapted from DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style

½ cup (113g/1 stick) unsalted butter, chopped
252g (9oz) bittersweet chocolate (66-72% cacao), finely chopped
2 large eggs
1 cup (175g) light brown sugar, packed
2 teaspoons vanilla extract
¼ teaspoon salt
1/3 cup (47g) all purpose flour
½ cup chunky peanut butter

Preheat the oven to 160°C/320°F. Lightly butter a 20cm (8in) square baking pan, line with foil leaving an overhang in two opposite sides, then butter the foil as well.
Combine the chocolate and butter in a large heatproof bowl and place it over a saucepan of simmering water (do not let the bottom of the bowl touch the water). Stir constantly until melted and smooth. Remove from the heat and stir in the eggs, sugar, vanilla and salt, mixing well until completely incorporated. Stir in the flour, mix well, then transfer the batter to the prepared pan. Smooth the top.
Place teaspoonfuls of peanut butter on the surface of the batter, then swirl the peanut butter into the batter using a fork until it looks marbled. Bake for about 30 minutes or until the brownie has a smooth sheen and looks dry (the peanut butter portions will be tacky). Let cool completely in the pan over a wire rack. Cut into squares to serve.

Makes 16

Classic unsweetened chocolate brownies

My sister has a lot of friends, and that really makes me happy – I would never wish on her the lonely teenage years I had; some of her friends know I have a food blog and a couple of them read me from time to time.

A while ago I gave my sister and one of her friends a lift somewhere – the girl entered the car, my sister introduced us and then she very bluntly said: “I would love to have a brownie right now”. :D

When they got back from vacation I baked these brownies and told my sister to send some especially to Nicole – I love straight people who don’t beat around the bush. :D

Classic unsweetened chocolate brownies
from the amazing chocolate bible Bittersweet: Recipes and Tales from a Life in Chocolate

112g (4oz) unsweetened chocolate, chopped*
½ cup (113g/1 stick) unsalted butter
1 ¼ cups (250g) caster (superfine) sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 cold large eggs
½ cup (70g) all purpose flour

Preheat the oven to 200°C/400°F. Line the bottom and sides of a lightly buttered 20cm (8in) square baking pan with foil, leaving an overhang on two opposite sites; butter the foil as well.
Place the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water and stir frequently until chocolate is melted. Remove bowl from the heat and stir in the sugar, vanilla and salt. Add the eggs, one at a time, stirring well after each addition. Stir in the flour and beat with a rubber spatula until batter is smooth and glossy, 1-2 minutes. Transfer the batter into the prepared pan and smooth the surface.
Bake for about 20 minutes – the surface will look dry but a skewer inserted in the center will come out quite gooey.
Fill a roasting pan or large baking pan with ice cubes and add about 2cm (¾in) water. When the brownies are ready, remove the pan from the oven and immediately set it in the ice bath – be careful not to splash water on the brownies.
Cool completely, then carefully remove from the pan using the foil handles. Cut into squares.

* if using 70% cocoa chocolate: 180g (6½oz) chocolate, 7 tablespoons (98g) unsalted butter and 1 cup (200g) caster (superfine) sugar; omit the water bath

Makes 16

Cheesecake swirl chocolate brownies

I’ve been on a White Rabbit vibe these days – feeling terrible late with lots of things to do before I’m officially on vacation.

I’ll leave you with these brownies while I try to deal with my chaotic day. :)

Cheesecake swirl chocolate brownies
from Donna Hay magazine

200g dark chocolate, chopped
250g unsalted butter, room temperature, chopped
1 ¾ cups (306g) brown sugar, packed
4 eggs
1 ½ teaspoons vanilla extract
1 1/3 cups + 1 tablespoon (196g) all purpose flour, sifted
¼ teaspoon baking powder, sifted
1/3 cup (30g) cocoa, sifted
pinch of salt

Cheesecake swirl:
250g cream cheese, softened
1/3 cup + ½ tablespoon (73g) caster (superfine) sugar
2 eggs

Preheat the oven to 180°C/350°F; lightly butter a 22cm (9in) square pan and line the bottom and sides with foil, leaving an overhang on two opposite sides. Butter foil as well.
Place chocolate and butter in a large saucepan over low heat and stir until smooth. Set aside to cool for 2 minutes, then add the sugar, eggs and vanilla and whisk well to combine. Add the flour, baking powder, cocoa and salt and whisk until smooth. Pour into the prepared pan and set aside.
Make the cheesecake swirl: place the cream cheese, sugar and eggs in the bowl of a food processor and process until smooth. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and, using a butter knife, swirl to partially combine – you want a marbled effect, so do not overmix.
Bake for 50 minutes or until set.

Makes 12 – I made 2/3 of the recipe above and used a 20cm (8in) square pan

Tartine’s brownies

I made these for my official brownie tester and asked her opinion about them: she said they were really, really, good and eating them was like “biting into foam”. Then I asked if these were better than her favorite brownies – she said she couldn’t decide, because they were both delicious, despite being different in texture.

I guess that lack of decision making mojo runs in the family – I can’t pick a favorite between Bill and Eric... ;)

Recipe from this book, but I was too lazy to type it and stole it from Mark’s blog. :D

Tartine’s brownies
from Tartine

¾ cup (170g) unsalted butter
455g (1 pound) bittersweet chocolate, coarsely chopped – I used 70% cocoa solids
5 large eggs
2 cups (350g) light brown sugar, packed*
½ teaspoon salt
1 teaspoon vanilla extract
1 cup + 2 tablespoons (125g) all purpose flour

Preheat the oven to 180°C/350°F. Butter a 23x33cm (9x13in) glass baking dish with foil and butter the foil as well.
In a small saucepan or a microwaveable bowl, melt the butter over low heat. Remove from the heat/microwave and stir in the chocolate. If it's not fully melted, return over low heat for 10 seconds or microwave on low power for 15 second-intervals, stirring in between, until it is melted. Cool completely.
In the large bowl of an electric mixer, combine the eggs, sugar, salt, and vanilla. Beat on high speed for about 4-5 minutes, after which the batter will fall from the whisk in thick ribbons that slowly sinks into the surface. Fold the chocolate into the eggs with a rubber spatula. Sift the flour over the surface and fold in gently. Pour into the dish and smooth the top. Bake for 25 minutes (the top will slightly crack-- a cake tester won't be accurate for this one).
Let cool completely before cutting.

* I used 140g brown sugar + 125g demerara sugar

Makes 12 – I made 2/3 of the recipe above and used a square 20cm (8in) pan

Black bottom pecan praline bars

Aside my speedy cookies, another good solution for baking in a hurry is making bar cookies, like these delicious bars from Lisa’s blog (she has now another blog, equally beautiful and full of great recipes).

You quickly put the ingredients together, pop the baking pan in the oven and go do something else – in my case, watch Mr. Linus Roache *sigh* prosecute the bad guys. After that, you’ll make a lot of people happy – 25 bars are enough to share with your family and your coworkers. :)

Black bottom pecan praline bars

Brownie layer:
56g (2oz) unsweetened chocolate – I used dark (70% cocoa solids)
4 tablespoons (56g) unsalted butter
½ cup + 1 tablespoon (112g) caster sugar
½ teaspoon vanilla extract
1/8 teaspoon salt
1 cold large egg
¼ cup (35g) all purpose flour

Praline layer:
¼ cup (35g) all-purpose flour
¼ teaspoon baking soda
4 tablespoons (56g) unsalted butter, melted
¼ cup + 2 tablespoons (70g) packed brown sugar
¼ teaspoon salt
1 large egg yolk
½ teaspoon vanilla extract
1 ¼ cups (140g) pecans, coarsely chopped

Preheat the oven to 180°C/350°F. Butter a 22cm (9in) square pan* and line the bottom and sides with foil, leaving an overhang on two opposite sides. Butter foil as well.
Start with the brownie layer: place the chocolate and butter in a medium heatproof bowl set over a saucepan of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Stir in the sugar, vanilla, and salt with a wooden spoon (I prefer to use a silicon spatula). Add the egg. Stir in the flour and beat with a wooden spoon until the batter is smooth, glossy, and beginning to come away from the sides of the bowl, 1-2 minutes. Spread the brownie batter in a thin even layer in the bottom of the lined pan. Set aside.
Now, the praline layer: mix the flour and baking soda together thoroughly and set aside.
Combine the melted butter, sugar, and salt in a medium bowl. Stir in the egg yolk and vanilla, then the flour mixture, and finally the nuts. Drop spoonfuls all over the top of the brownie batter (they will spread and cover the brownies entirely during baking).
Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in pan on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 25 bars.

* I used a 20cm (8in) square pan

Makes 25

Best cocoa brownies

I’ve lost track of how many times I’ve made this recipe – my 16 year old sister loves these brownies and was surprised by how easy to put together they are the first time she saw me making them. It was a hit with my brother and at work, too. I left a comment on Chuck’s post on June, 2008 – that was the first time I baked these.
So why on earth did I wait so long to post such a great recipe? Because every time I made these brownies they disappeared so fast I could never get them photographed. :)

Best cocoa brownies

10 tablespoons (140g/1 ¼ sticks) unsalted butter
1 ¼ (250g) cups sugar - I used vanilla sugar
¾ cup + 2 tablespoons (80g) unsweetened cocoa powder (natural or Dutch-process)
¼ teaspoon salt
½ teaspoon pure vanilla extract
2 cold large eggs
½ cup (70g) all-purpose flour
2/3 cup (74g) walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 160°C/325°F. Line the bottom and sides of a 20cm (8in) square baking pan with foil, leaving an overhang on two opposite sides. Butter the foil.

In a medium heatproof bowl, add the butter and set on top of a large sauce pan with barely simmering water. Melt the butter, then add sugar and salt, and stir until well combined. Next add the cocoa powder and stir until mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chuck’s note on chocolate: any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes, which maybe more exciting for you. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

Makes 16 large or 25 smaller brownies

Turtle brownies

I’ve been a good girl the entire week, offering you fruit based baked goods, which, to be honest, are my favorite. But since you’re all so dear to me and treat me so well, and I know you like chocolate a lot, I bring you brownies today – it is Friday after all and you deserve to start the weekend in a very sweet way. :)

Turtle brownies
from here

Brownies:
¼ cup (56g) unsalted butter, plus more for pan
84g (3oz) good-quality unsweetened chocolate, coarsely chopped
½ cup (70g) all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup (200g) caster sugar
2 large eggs
¼ cup (60ml) whole milk
1 teaspoon pure vanilla extract

Topping:
1 cup (200g) caster sugar
1/3 cup (80ml) heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon of salt
1 cup (110g) coarsely chopped toasted pecans

Preheat oven to 160°C/325°F. Line a buttered 20cm (8in) square baking pan with foil, allowing a 5cm (2in) overhang. Butter lining (excluding overhang); set aside.
Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in another medium bowl; set aside.
Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.
Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack.

Make topping: Bring 1/3 cup (80ml) water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.
Lift out the brownies from the pan and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Let brownies stand at room temperature at least 15 minutes before serving.
Brownies can be refrigerated in an airtight container up to 2 days – I kept mine in the fridge all the time because of the runny topping.

Makes 16

Ovaltine brownies

You must be thinking I’m crazy for making brownies after all the food indulgence of the holidays, but in my defense these were made especially for my nephew: he loves brownies and I like spoiling him. :)

The recipe comes from DH magazine - oh, what a surprise – and originally called for Horlicks. Since I’ve never seen it here in Brazil, I slightly adapted the recipe to use Ovaltine instead.

I don’t mean to brag but have the feeling that these got me several points towards becoming his favorite auntie. :)

Ovaltine brownies
from Donna Hay magazine

125g dark chocolate, chopped
2/3 cup + ½ tablespoon (157g) unsalted butter, softened
¾ cup (131g) brown sugar, packed
2 eggs
¾ cup + 2 tablespoons (125g) all purpose flour
1/8 teaspoon baking powder
2 ½ tablespoons cocoa powder
½ cup (75g) Ovaltine
½ cup (78g) dark chocolate chips/chunks
Ovaltine extra, for sprinkling

Preheat the oven to 180°C/350°F. Lightly butter a square 20cm (8in) baking pan and line it with foil, leaving a 2.5cm (1in) overhang. Butter the foil well.
Melt the chocolate and butter in a medium metal/glass bowl set over simmering water until the mixture is smooth. Remove from heat and set aside to cool for a few minutes.
Add the sugar and eggs and stir to combine. Sift the flour, baking powder and cocoa over the chocolate mixture, add the Ovaltine and stir until smooth. Mix in the chocolate chunks/chips.
Pour the mixture into the prepared pan and bake for 30 minutes or until just set – do not overbake.
Cool the cake in the pan, then carefully remove it using the foil handles. Sprinkle with the extra Ovaltine – it will melt and become a sticky topping – and cut into squares.

Makes 16

Midnight chocolate brownies

A few days ago someone gave me a hard ear pull, similar to the ones grandma Frida used to give me when I as a kid – my mom hated when she did that. :D

My friend Lola, the biggest chocoholic I have even known, is the one mad at me: she wants chocolate recipes and chocolate recipes only! :D
Lola, my dear, this post is especially for you – I hope you like it!

I’d love to hear my other readers’ opinions: which flavor do you like seeing here the most? I’m curious!

Midnight chocolate brownies
slightly changed from here

½ cup (113g/1 stick) unsalted butter + extra for greasing the pan
225g (½ pound) dark chocolate, chopped – I used 70% cocoa solids
¾ cup (131g) packed brown sugar
1 teaspoon vanilla
1 tablespoon Cointreau
finely grated zest of 2 oranges
2 eggs
¼ cup (22g) best-quality cocoa powder
¼ cup (35g) all purpose flour
1/8 teaspoon salt

Preheat the oven to 180ºC/350ºF. Butter a 20cm (8in) square baking pan and line with aluminum foil, leaving a 2.5cm (1in) overhang. Butter the bottom and sides of the foil.

Melt the butter and chocolate in a medium metal/glass bowl set over simmering water until the mixture is smooth. Stir in the brown sugar until dissolved. Remove from the heat and stir in the vanilla and Cointreau, then the orange zest. Whisk in the eggs, one at a time, until completely blended and the mixture is shiny and smooth; the mixture will be thickened at this point.

Sift together the cocoa, flour and salt, then stir the flour mixture into the batter until blended. Spoon the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, until puffed and almost set – mine needed only 25 minutes in the oven. Do not overbake. Cool while still in the pan, on a wire rack.

Lift the brownies out of the pan, using the foil as a handle, and cut into squares. Remove carefully from foil.

Makes 16

Triple choc brownies

Several months ago I told you how much I wanted to see “The Reader” – back then, there wasn’t even a release date for the movie in Brazil. Time went by, the movie premiered here, Kate got all the awards and I had not watched it. It’s now been released in DVD, I’ve finally seen it and knew that the beautiful poster was just the tip of the iceberg – the movie is sublime and so is Kate. I should not have waited so long to see it.

I bought Donna Hay’s Flavours almost three years ago and have had an eye on her triple choc brownies ever since. Now I’ve finally made them and it was pretty much what I felt about the movie: I should not have waited so long.

Triple choc brownies
from Flavours

¾ cup + 1 tablespoon (185g) unsalted butter
185g dark chocolate, chopped
3 eggs
1 ¼ cups (250g) sugar
1 teaspoon vanilla extract
2/3 cup (94g) all purpose flour
½ cup (45g) cocoa powder
pinch of salt
¾ cup (116g) roughly chopped white chocolate
¾ cup (116g) roughly chopped milk chocolate

Preheat the oven to 180ºC/350ºF; line a square 20cm (8in) baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.

Place the butter and dark chocolate in a saucepan over low heat and stir until just smooth. Remove from heat and allow to cool.
Place the eggs, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Fold through the chocolate and butter mixture.
Sift the flour, cocoa and salt over the mixture and mix to combine. Add the white and milk chocolate chunks, mix well then pour into the prepared pan. Bake for 35-40 minutes or until just set.
Allow to cool, unmold using the foil “handles” and cut into squares.

Makes 16