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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
For crust
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup sugar
1 large egg
1/2 tsp vanilla
For brownie filling
3/4 cup unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 tsp vanilla
3/4 cup flour
1/4 cup plus 2 tbsp Dutch-process unsweetened cocoa powder
3/4 tsp salt
1 1/2 cups walnuts (6 oz; optional), toasted, cooled, and coarsely chopped
Make crust: Grease a 13X9 inch metal baking pan, then line with foil, leaving a 2 inches overhang on both ends, and grease foil.
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
While crust chills, put oven rack in middle position and preheat oven to 375. Bake until golden brown, about 30 minutes. Cool crust in pan on a rack 20 minutes. (Leave oven on.)
Make brownie filling while crust cools: Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then whisk in eggs and vanilla until combined well. Whisk in flour, cocoa, and salt, then stir in walnuts (if using).
Spread brownie batter over cooled crust and bake until set, about 20 minutes. Cool completely in pan on rack, about 1 1/2 hours.
Run a heavy knife under hot water and wipe dry, then cut confection into 1” squares.
NOTE: Squares keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week. Makes about 6 dozen cookies
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BROWNIE SQUARES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
For crust
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup sugar
1 large egg
1/2 tsp vanilla
For brownie filling
3/4 cup unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 tsp vanilla
3/4 cup flour
1/4 cup plus 2 tbsp Dutch-process unsweetened cocoa powder
3/4 tsp salt
1 1/2 cups walnuts (6 oz; optional), toasted, cooled, and coarsely chopped
Make crust: Grease a 13X9 inch metal baking pan, then line with foil, leaving a 2 inches overhang on both ends, and grease foil.
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
While crust chills, put oven rack in middle position and preheat oven to 375. Bake until golden brown, about 30 minutes. Cool crust in pan on a rack 20 minutes. (Leave oven on.)
Make brownie filling while crust cools: Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then whisk in eggs and vanilla until combined well. Whisk in flour, cocoa, and salt, then stir in walnuts (if using).
Spread brownie batter over cooled crust and bake until set, about 20 minutes. Cool completely in pan on rack, about 1 1/2 hours.
Run a heavy knife under hot water and wipe dry, then cut confection into 1” squares.
NOTE: Squares keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week. Makes about 6 dozen cookies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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