Tag: unsalted butter

THE ULTIMATE CHEESECAKE BROWNIE BARS

These are perfect! If you are dieting, quick! Look away!!!! I dare you to eat just one! Trust me.

Cheesecake Swirl Brownies

Yield: 2 dozen brownies

Prep Time: 25 min

Cook Time: 40min

Best cheesecake brownies ever!!!

Ingredients:

FUDGY BROWNIE:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated white sugar
1 cup Dutch process cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup all-purpose flour
1 cup chocolate chips
CHEESECAKE SWIRL:
Two 8-ounce packages cream cheese, at room temperature
3/4 cup granulated white sugar
2 teaspoons vanilla extract
1/4 cup sour cream
2 large eggs

Directions:

1. Preheat the oven to 325 degrees F. Lightly grease a 9×13-inch pan.
2. Prepare the brownie batter: In a medium sized
microwave-safe bowl melt the
butter, then add the sugar and stir to combine. Return the mixture to
the microwave briefly, just until it’s hot but not bubbling.
Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs,
stirring until smooth, then add the flour and chips, and stir again
until smooth.
3. Prepare the cheesecake batter: In a medium
bowl, beat the cream cheese until smooth. Add the sugar and vanilla,
blending until smooth. Mix in the sour cream and eggs.
4. Spread three-quarters of the brownie batter into the prepared
pan. Spoon the cheesecake batter over the brownie batter, smoothing it
out. Drop spoonfuls of the reserved brownie mix on top. Draw a dull
knife through the top third of the two batters, gently swirling it to
make a swirly design.
5. Bake for 40-45 minutes. The top should be set and the edges
should be puffy. Remove from the oven and let them cool on a rack.
Chill until you’re ready to cut and serve them.

Source: The King Arthur Flour Cookie Companion

THE MOST INSANE CHOCOLATE PEANUT BUTTER COOKIE EVER!!!!!!

INGREDIENTS:
1 cup + 1 Tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 ounces semi-sweet chocolate chips
2 eggs
1 tsp vanilla extract
5 Tbsp unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 cup peanut butter chip chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips

Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

Melt the 8 ounces of chocolate chips in the microwave until smooth.

In
a small bowl, whisk the eggs and vanilla. Set aside. With an electric
mixer, beat the butter until smooth and creamy – about 1 minute. Beat
in the sugars.

Mix in the beaten egg/vanilla until
incorporated. Add the chocolate and beat until combined. Add the dry
ingredients on slow speed. Fold in the chocolate chips and pb chips.

Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.

Scoop
about 2 Tbsp of dough and roll into a ball. Bake for about 10 minutes,
or until the cookies have just begun to set with the centers still
appearing very soft. I also like to make them even BIGGER and bake 1-14 mins. They will firm up as they cool.

Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

adapted from Cooks Illustrated

CARAMEL CRUMB BARS

For the dough:
16 tablespoons unsalted butter, at room temperature, (2 sticks)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups flour

For the filling:
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 cup packed dark brown sugar
1 (14 ounce) can sweetened condensed milk

Directions:
1. Position a rack on the lowest level of the oven; preheat to 350
degrees. Line the bottom and sides of a 9-by-13-inch baking pan with
nonstick foil.

2. For the dough: Combine the 16 tablespoons of butter, the sugar and
salt in the bowl of a stand mixer or hand-held electric mixer. Beat on
medium speed for 2 to 3 minutes, until the mixture is soft and light.
Add the vanilla extract and mix to incorporate.
3. Reduce
the speed to low, then gradually add 2 1/4 cups of the flour and beat
until well incorporated to form a smooth dough. Use a spatula to scrape
down the bowl and paddle.
4. Remove the bowl from the
mixer; transfer three-quarters of the dough into the prepared pan. Use
the palm of your hand to press the dough down lightly and evenly. Chill
the dough-lined pan while you make the topping: Work the remaining 1/4
cup flour into the remaining dough with your fingertips so that it forms
small crumbs. Set aside at room temperature.
5. For the
filling: Combine the butter, corn syrup, brown sugar and condensed milk
in a medium saucepan over medium heat, stirring occasionally. Allow the
mixture to boil gently, stirring often, for about 10 minutes, until the
mixture starts to thicken and darken slightly. Pour into a
stainless-steel bowl to cool for 5 minutes.
6. To assemble:
Pour the cooled filling on top of the chilled dough, then scatter the
crumb mixture evenly over the top. Bake for about 30 minutes, until the
filling bubbles gently and is a deep caramel color and the dough and
crumb topping are baked through.
7. Cool in the pan on a
wire rack for 15 to 20 minutes, until lukewarm. Use the foil
to lift the slab of baked dough out of the pan and onto a cutting board
before it has cooled completely. Cut the slab into roughly 2-inch
squares.

Recipe adapted from Nick Malgieri