Fudge Brownies

August 31, 2010 10:38 by Suzy

For any "bring a dish" type of gathering, brownies are always a good choice.  Chocolate fudgy goodness in a portable package...you can't go wrong!

I will admit, I usually go the mix route when making brownies.  Ghiradelli makes a good mix, so that has been my standard brownie...until now.  The King Arthur Flour baking blog featured these Fudge Brownies the other day, and brownies will never be the same.  My neighbors will be eternally grateful.

Fudge Brownies
adapted from King Arthur Flour website

1 cup (2 sticks) butter
2 1/4 cups sugar
4 eggs
1 1/4 cup KAF Double Dutch Dark Cocoa (I didn't have this, so I used Hershey Special Dark cocoa)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon KAF espresso powder (I didn't have this either, so I used Starbucks Via Italian Roast instant coffee)
1 tablespoon vanilla
1 1/2 cups flour
2 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees.  Grease a 9"x13" pan.

Melt butter in saucepan over low heat.  Remove from heat and stir in sugar. 

Return to heat and cook until hot but not boiling (110 to 120 degrees).

Beat the eggs in a large bowl.  Add the cocoa, salt, baking powder, espresso powder, and vanilla and mix.  The KAF recipe says to beat until smooth, but mine was very thick at this point; almost a paste, so I just mixed as well as I could until it was combined.  Add the hot melted butter/sugar mixture and stir until smooth.  Note in the photo above that those are bubbles, not lumps.  Trust me, it was smoooooth!

Stir in the flour and chocolate chips and mix until smooth.

Pour batter into prepared pan and bake at 350 degrees for 30 minutes.  A toothpick inserted in the center should come out clean, or with a few moist crumbs stuck to it.  Don't overbake; the edges should be set but the center may look a little moist (but not gooey).

Cool in pan on wire rack.  Cool completely before cutting.

Serve with some vanilla ice cream, if you happen to have some around.  I highly recommend it.  Try not to eat the whole pan yourself.

Classic Chocolate Chip Cookies

December 12, 2009 18:19 by Suzy

Chocolate Chip Cookies1

These are my famous, award-winning chocolate chip cookies.  It's one of the few things that I think I can make better than anyone else.  At least, I have never eaten a chocolate chip cookie that I liked as much as mine. 
The original recipe was from the back of the bag of store-brand chocolate chips that my mom bought when we were kids.  I modified it a bit...changing from all butter to half butter and half shortening.  I think that combo brings the best of both worlds...rich buttery taste while still having the perfect chewy texture.  This is my go-to recipe whenever I need a crowd-pleasing treat.
Classic Chocolate Chip Cookies
1/2 cup butter (1 stick)
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
12 oz semi-sweet chocolate chips


 (I made a double batch, so don't be confused by the quantities pictured.)
Preheat oven to 375.
Beat butter, shortening, sugar, brown sugar, eggs, and vanilla until light and fluffy.  Mixture should look almost white.

Cream butter and sugar

On wax paper or in a separate bowl, mix together the flour, baking soda, and salt.  Stir into the butter/sugar mixture, just until combined.  Do not over mix.
Stir in chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Bake on the middle rack of preheated oven for 8-10 minutes.  Be sure not to overbake.  Cookies should look a bit underdone when you take them out of the oven.
Let cool on cookie sheet for a minute or two, then remove to parchment paper (or rack, if you prefer) to cool.  For these, I generally don't use cooling racks, because sometimes the warm cookies fall through the racks!  Obviously, these are best fresh from the oven, but if you can restrain yourself from eating them all, store in tightly covered container or zip-top bags.
Makes about 3 dozen cookies.

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