Soft and fudgy, these brownies are a chocoholic’s delight.
delicious
brownies
Preheat oven to 350°F (180°C). Lightly coat three 9-inch
(23 cm) square pans with cooking spray or melted
butter. Place butter and both chocolates in a medium
saucepan and melt over low heat. Remove from heat;
cool to lukewarm – about 15 to 20 minutes. Place flour,
baking powder and salt in a small bowl and stir; reserve.
Place the sugars and eggs in the Cuisinart
™
mixing
bowl. Insert the flat mixing paddle. Turn to speed 1 and
mix for 30 seconds, then increase to speed 4 for 1½ to
2 minutes until very thick and pale caramel in color.
Reduce to speed 1 and add the melted chocolate/
butter mixture and vanilla while mixing. Mix until
completely blended, about 1 minute; stop and scrape
bowl. Sprinkle the flour mixture evenly over the choco-
late mixture. Press Fold to blend in the flour, about 10 to
15 times. Add the chocolate morsels and nuts to the
bowl and press Fold until just blended in. Pour into
prepared pan and spread evenly. Bake in the preheated
350°F (180°C) oven until a cake tester inserted into the
centre comes out with a few moist crumbs attached and
top cracks in places, about 30 minutes – do not over-
bake. Place the pan on a wire rack to cool. (May be
made 1 day ahead. Cover with foil and let stand at room
temperature.)
Cut brownies into squares to serve.
Note: You may change the brownies by omitting the
chocolate morsels and nuts and substituting 3 to 4
cups (750 ml to 1 L) of any of the following: chocolate
covered raisins or cranberries, chocolate covered
peanuts, mini candy “bites.”
cooking spray or
melted butter
550 ml 2¼ cups (4½ sticks) unsalted
butter, cut into pieces
510 g
18 ounces semisweet
chocolate, chopped
85 g
3 ounces unsweetened
chocolate, chopped
500 ml 2 cups unbleached,
all-purpose flour
11 ml
2¼ teaspoons baking powder
3.75 ml ¾ teaspoon salt
280 ml 1
1
/
8
cups (1 cup [250 ml] +
2 tablespoons [15 ml])
granulated sugar
280 ml 1
1
/
8
cups (1 cup [250 ml] +
2 tablespoons [15 ml])
firmly packed brown sugar
6
large eggs
45 ml
3 teaspoons pure
vanilla extract
375 ml 1½ cup semisweet
chocolate morsels
375 ml 1½ cup chopped walnuts
or pecans, toasted
Makes three 9-inch (23 cm) square pans of brownies
This recipe makes ample crust for a 9-to 11-inch (23 - 28 cm) regular or deep-dish pie or tart.
Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk,
sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.
basic flaky
pastry dough
Place flour, salt, and baking powder in the Cuisinart
™
mixing bowl. Insert the flat mixing paddle. Mix on
speed 1 for 15 to 20 seconds. Sprinkle half the butter
and all the shortening over the flour mixture. Mix on
speed 1 for 45 seconds. With the mixer running, add
the remaining bits of butter and mix until the mixture
resembles crumbs but still with pea-sized bits of butter
visible, about 45 to 60 seconds longer. With the stand
mixer running, add the minimal amount of ice water,
one tablespoon at a time. Stop mixing just when the
mixture begins to form a ball. Turn off stand mixer.
Using hands, gather up into a ball (2 balls for a two-
crust recipe). Flatten into a disc about 6 inches (15 cm)
in diameter and cover tightly with plastic wrap. Chill for
at least 1 hour before using to allow the glutens in the
flour to rest.
The dough will keep refrigerated for up to 3 days, or
may be frozen (double-wrapped) for up to a month
(thaw at room temperature for an hour before using).
To bake the pastry blind for a single-crust filled pie or
tart, roll out pastry
1
⁄
8
inch (0.3 cm) thick to fit pan, crimp
and seal edges. Prick bottom all over with a fork. Chill
for 30 minutes. Preheat the oven to 400ºF (200°C). Line
crust with a sheet of aluminum foil or parchment paper
and fill with pie weights, dry rice or beans. Bake for 15
minutes.
Note: For a sweeter piecrust add 1 or 2 tablespoons
(15 ml or 30 ml) granulated sugar to the flour mixture in
the beginning of the recipe.
For a one-crust pie:
375 ml
1½ cups unbleached,
all-purpose flour
1 ml
¼ teaspoon salt
0.5 ml
1
⁄
8
teaspoon baking powder
120 ml
8 tablespoons unsalted
butter, cut into ¼-inch
(0.6 cm) bits, well chilled
15 ml
1 tablespoon non-
hydrogenated vegetable
shortening, cut into ¼-inch
(0.6 cm) bits, well chilled
30-60 ml 2 to 4 tablespoons ice water
For a two-crust pie:
750 ml
3 cups unbleached,
all-purpose flour
2 ml
½ teaspoon salt
1 ml
¼ teaspoon baking powder
240 ml
16 tablespoons unsalted
butter, cut into ½-inch
(1.25 cm) pieces, well chilled
30 ml
2 tablespoons non-
hydrogenated vegetable
shortening, cut into ½-inch
(1.25 cm) pieces, well chilled
75-120 ml 5 to 8 tablespoons ice water
Makes one or two crusts
