22
Bittersweet Espresso Brownies
Makes 16 brownies
½
cup chopped walnuts
nonstick cooking spray
¾
cup (1½ sticks) unsalted butter, cubed
4
ounces unsweetened chocolate, finely chopped
2
ounces bittersweet chocolate, finely chopped
3
large eggs
1
cup granulated sugar
½
cup packed light brown sugar
2
teaspoons instant espresso
2
teaspoons pure vanilla extract
¾
cup unbleached, all-purpose flour, plus more for dusting pan
¾
teaspoon kosher salt
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on
Pizza/Bake . Line the baking pan with aluminum foil . Spread the wal-
nuts on the prepared pan and carefully slide into the upper position .
Toast for 2 to 3 minutes, or until fragrant and lightly browned . Cool to
room temperature . Switch oven to 375°F on Convection Bake with
the rack in the lower position .
2 . Lightly coat a 9-inch baking pan with nonstick cooking spray; lightly
dust with unbleached, all-purpose flour . Reserve .
3 . Put the butter and chocolates into a heatproof bowl and place over a
pot of simmering water . Once both are almost completely melted, set
aside to cool to room temperature . Reserve .
4 . In a large mixing bowl, beat eggs with a Cuisinart
®
Hand Mixer until
lightened, about 30 seconds . Add the sugars and beat until light and
thickened, another 30 seconds to 1 minute . Add instant espresso
and vanilla; beat until well combined . Add flour and salt; mix until just
incorporated . Gently fold in toasted walnuts .
5 . Pour into prepared pan . Bake for about 35 minutes, or until edges are
dry . Cool before cutting into squares .
Nutritional information per brownie:
Calories 260 (54% from fat) • carb. 28g • pro. 3g • fat 17g • sat. fat 9g • chol. 60mg
• sod. 120mg • calc. 30mg • fiber 2g
Lemon Squares
Makes 16 servings
Crust:
nonstick cooking spray
½
cup whole almonds
1
cup unbleached, all-purpose flour
1
⁄
3
cup confectioners’ sugar
½
teaspoon kosher salt
1
teaspoon grated lemon zest
¼
cup (½ stick) unsalted butter, cold and cubed
Lemon Filling:
5
large eggs
¾
cup granulated sugar
½
cup fresh lemon juice (about 3 lemons)
½
teaspoon pure vanilla extract
1
teaspoon grated lemon zest
½
teaspoon baking powder
½
teaspoon kosher salt
¼
cup unbleached, all-purpose flour
2
tablespoons heavy cream
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on
Pizza/Bake . Line the baking pan with aluminum foil . Spread the
almonds on the prepared pan and carefully slide into the upper posi-
tion . Toast for 2 to 3 minutes, or until fragrant and lightly browned .