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Bittersweet Espresso Brownies
A sugary outside and a fudge-like interior make these the richest brownies.
Makes 16 brownies
nonstick cooking spray
¾ cup unsalted butter, cubed
4 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder
2 teaspoons espresso powder
3 large eggs
1½ cups granulated sugar
2 teaspoons pure vanilla extract
½ cup unbleached, all-purpose flour
¾ teaspoon kosher salt
1. Preheat the Compact Toaster Oven Broiler set to Bake at 350°F with the rack in
position A for 5 minutes. Lightly coat a 9-inch square baking pan with nonstick
cooking spray; line with parchment paper. Reserve.
2. Put the butter and chocolates into a heatproof bowl and place over a pot of
simmering water. Once they are almost completely melted, stir in cocoa powder
and espresso powder. Set aside to cool to room temperature.
3. Using a hand or stand mixer, beat eggs to break up and then gradually add the
sugar. Mix until light and thickened, about 1 to 2 minutes. Add vanilla; beat until
well combined.
4. Stir the flour and salt into the cooled chocolate mixture; mix until just
incorporated. Fold the chocolate mixture into the egg mixture and stir until the
mixture is no longer streaky.
5. Pour into prepared pan. Bake for about 22 to 25 minutes, or until edges are just
dry. These are the best after chilling overnight.
Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 9g
• chol. 57mg • sod. 87mg • calc. 12mg • fiber 2g
Fall Fruit Cobbler
Add a dollop of freshly whipped cream to top off
this delicious autumn treat.
Makes 8 to 10 servings
Filling:
nonstick cooking spray
¾ pound pears, peeled, cored and cut into 1-inch pieces
¾ pound apples, peeled, cored and cut into 1-inch pieces
½ to ¾ pound Italian plums, pitted and cut into eighths
½ cup granulated sugar
¼ cup unbleached, all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon grated orange zest
pinch kosher salt
Topping:
1 cup plus 1 tablespoon unbleached, all-purpose flour
¼ cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon grated orange zest
4 tablespoons (1/2 stick) unsalted butter, cold, cut into small cubes
2
⁄
3
cup buttermilk*
½ teaspoon pure vanilla extract
* If you don’t have buttermilk, you can add 2 teaspoons lemon juice or white vinegar
to enough milk to make
2
⁄
3
cup. Let stand 5 minutes; proceed with recipe.
1. Preheat the Compact Toaster Oven Broiler set to Bake at 325°F with the rack in
position A for 5 minutes. Lightly and evenly coat a 9-inch round or square pan
with cooking spray.