18
TRIPLE CHOCOLATE
BROWNIES
These rich, fudgy brownies are for
the true chocolate lovers.
Makes 24 brownies
nonstick cooking spray
1
cup unsalted butter
6
ounces unsweetened chocolate,
finely chopped
2
ounces bittersweet chocolate,
finely chopped
1
tablespoon cocoa powder
4
large eggs, room temperature
1
large egg yolk, room temperature
3
cups packed light brown sugar
2
teaspoons instant
espresso powder
2
teaspoons pure vanilla extract
¾
cup unbleached, all-purpose flour
¼
cup cake flour, not self-rising
1
teaspoon sea salt
¾
cup bittersweet chocolate chips
1.
Preheat oven to 375°F. Coat a 13x9-inch
baking pan with nonstick cooking spray;
line with parchment or aluminum foil.
Reserve.
2.
Add the butter and chocolates to a heat-
proof bowl and place over a pot of sim-
mering water. Once both are completely
melted, stir in the cocoa powder and
set aside to cool to room temperature.
Reserve.
3.
Put the eggs and yolk in a medium-large
mixing bowl. Insert the mixing beaters
into the Cuisinart
®
Hand Mixer. Mix the
eggs and egg yolk on speed 4 until light-
ened, about 30 seconds. Add the brown
sugar and beat on speeds 5 to 6 until
light and thickened, another 1 to 2 min-
utes. Add instant espresso and vanilla;
beat until well combined. Stir the flours
and salt together and then into the choc-
olate mixture. Add the chocolate/flour
mixture to the egg/sugars mixture and
mix on speed 1 until just incorporated.
With the mixer running, add the chocolate
chips.
4.
Pour into prepared pan. Bake for about
45 to 50 minutes, or until edges are dry.
Cool completely before cutting.
Nutritional information per brownie:
Calories 270 (48% from fat) • carb. 35g • pro. 3g
• fat 16g • sat. fat 9g • chol. 64mg • sod. 102mg
• calc. 15mg • fiber 2g
BLONDE BROWNIES
Makes 24 brownies
nonstick cooking spray
2
cups unbleached, all-purpose flour
1½
teaspoons table salt
½
teaspoon ground cinnamon
1
cup unsalted butter, cubed and
at room temperature
½
cup granulated sugar
1
cup packed light brown sugar
3
large eggs at 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. Coat a 13x9-inch
baking pan with nonstick cooking spray;
line with parchment or aluminum foil.
Reserve.
2.
In a small bowl, combine the flour, salt
and cinnamon. Insert the mixing beaters
into the Cuisinart
®
Hand Mixer. Mix on
speed 1 for about 20 seconds, or until
fully combined. Reserve.
3.
Put the butter into a medium-large mixing
bowl. Using the hand mixer on 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, with the mixer running, add the
eggs, one at a time, and the vanilla; mix
until well combined. Reduce to speed 1
and slowly add the dry ingredients. Once
almost fully mixed, add the chopped
chocolate, chocolate chips and nuts.
4.
Pour into prepared pan. Bake for about
30 to 35 minutes, or until top is just start-
ing to crack. The brownies should be fully
cooled before cutting.
Nutritional information per brownie:
Calories 320 (48% from fat) • carb. 39g • pro. 3g
• fat 18g • sat. fat 10g • chol. 45mg • sod. 150mg
• calc. 10mg • fiber 1g
