16
3. Beat the eggs on Speed 2 to break them
slightly, then gradually add the sugar.
Mix until light and thickened, about 2 to
3 minutes. Add the vanilla extract and
mix until well combined. Fold the cooled
chocolate mixture into the egg mixture,
on Speed 1, until the batter is no longer
streaky. Pour the batter into prepared pan.
Tap pan on the counter a few times to
remove any air bubbles.
4. Bake in the preheated oven for 25 to 30
minutes, or until edges are just dry. Cool
completely before cutting and serving.
Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g
fat 16g • sat. fat 10g • chol. 57mg • sod. 120mg
calc. 12mg • fiber 2g
Blonde Brownies (Blondies)
Often the sweeter, and obviously lighter
in color, cousin of the brownie, this
recipe is rather traditional, but it can
easily be altered by changing the type of
chips or nuts to make it your own.
Makes 24 blonde brownies
Unsalted butter, softened, or non-
stick cooking spray
2
cups unbleached, all-purpose flour
1½
teaspoons kosher salt
½
teaspoon ground cinnamon
16
tablespoons (2 sticks) unsalted butter,
cubed, room temperature
½
cup granulated sugar
1
cup packed light brown sugar
3
large eggs, 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 with the rack in the
middle position. Lightly coat a 13 x 9-inch
baking pan with softened butter or
nonstick cooking spray; line with parchment
paper. Reserve.
2. In a medium bowl, combine the flour, salt,
and cinnamon. Mix on Speed 1 for about 20
seconds, or until fully combined, reserve.
3. Put the butter into a large mixing bowl.
Using 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 add the eggs, one at a
time, and the vanilla extract; mix until well
combined. Reduce to Speed 1 and slowly
add the dry ingredients. Once almost fully
mixed, add the chopped chocolate, chips,
and nuts.
4. Transfer mixture to the prepared pan.
Bake in the preheated oven until edges are
set and lightly browned, about 30 to 35
minutes. The brownies should be fully
cooled before cutting.
Nutritional information per blonde brownie:
Calories 320 (48% from fat) • carb. 39g • pro. 3g
fat 18g • sat. fat 10g • chol. 45mg • sod. 150mg
calc. 10mg • fiber 1g
Blueberry Crumble Bars
When you cannot decide between a
cookie or a crumble, this dessert
satisfies both cravings.
Makes 12 servings
Nonstick cooking spray
Crust:
8
tablespoons (1 stick) unsalted butter,
room temperature and cut into
4 pieces
¼
cup packed light brown sugar
2
tablespoons granulated sugar
1¼
cups unbleached, all-purpose flour
¼
teaspoon kosher salt
Pinch ground cinnamon
Filling:
¼
cup granulated sugar
¼
cup packed light brown sugar
2
tablespoons tapioca starch
¼
teaspoon kosher salt
Pinch ground cinnamon
Pinch ground ginger
¼
teaspoon pure vanilla extract
4
cups fresh blueberries
Topping:
¾
cup unbleached, all-purpose flour
½
cup rolled oats (not quick cooking)
½
cup packed light brown sugar
¼
teaspoon ground cinnamon
¼
teaspoon kosher salt
6
tablespoons unsalted butter,
cold and cubed
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