King Arthur Fudgy Brownies

Thoughts Before Baking:

So I had originally wanted to post a Christmas mystery, but I just didn’t have very many-I’ll have to step it up next year, so you are all getting a recipe instead.

Christmas is coming and I continued my yearly tradition of baking cookies for certain families as their Christmas gift!

I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So of course I did Rice Krispies Cookies, as everyone loves them.

The second cookie I decided on the Crispy, Chewy Matcha Green Tea Cookies

With the third cookie I decided to consult my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled on Fudgy Brownies.

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Yes Brownies are cookies, they are called bar cookies.

From the Cookbook: “Many of us here at King Arthur decided that our perfect brownie should be fudgy but not gooey, and rich enough to satisfy on its own. It should be assertively flavored and able to stand up to hot fudge sauce and vanilla ice cream. Also, it needs to have a crisp top layer-as one of the kids said, “Just like the ones from a box.” The following recipe fills the bill. Chocolate Chips will provide tiny molten pockets of chocolate within the greater brownie landscape. Add them if your desire for fudginess is limitless.

Ingredients:

  • 3/4 Cup (1.5 sticks) of Unsalted Butter
  • 2 Cups of Sugar
  • 1 Cup of Dutch Process Cocoa Powder
  • 1 Teaspoon of Salt
  • 1/2 Teaspoon of Baking Powder
  • 1 Tablespoon Vanilla Extract
  • 3 Large Eggs
  • 1 Cup of Unbleached Flour
  • 1 Cup of Chopped Walnuts or Pecans
  • 1 Cup of Chocolate Chips

Directions:

    1. Preheat the oven to 325 degrees F.
    2. Lightly grease a 9×13-inch pan
    3. In a medium microwave safe bowl, or medium saucepan set over low heat, melt the butter.
    4. Add the sugar and stir to combine.
    5. Return mixture to heat, or microwave, briefly until it is hot, but not bubbling-it will become shiny when you stir it. Heating the mixture the second time will dissolve more of the sugar, which give the brownies a shiny top.
    6. Stir in cocoa, salt, baking powder, and vanilla.
    7. Whisk in the eggs, stirring until smooth.
    8. Add the flour, nuts, and chocolate chips-stirring until smooth. 
    9. Spoon the batter into the prepared pan.
    10. Bake the brownies for 29-32 mins, or until a cake tester/knife is inserted and comes out clean or with only a few amounts of crumb clinging to it.
    11. The edges of the brownies should be set, but the center still soft.
    12. Remove brownies from the oven and cool on rack before cutting and serving.

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Thoughts After Reading:

These brownies are AMAZING!!!!!!!!!!!

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I wanted to eat them ALL!!!!!!!

Victorian-Christmas-Traditions

Merry Christmas!!!!!

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For more from the King Arthur Cookie Companion, go to Sugar Puffs

For more brownies, go to The “Best” Brownies

For more Bar Cookies, go to Lemon Bars

For more cookies, go to Chocolate Chip Cookie Mix in a Mason Jar

“The Best” Brownies

My niece wanted to make brownies one day, so I pulled out my copy of Hershey’s Cocoa Cookbook. Last year I was given a hardcover one, which is great, but when I think about this cookbook I always go to the image of the paperback featured above. We used to always make things out of my mom’s old ’70s copy when I was growing up, all battered-stained, and well-loved.

So these brownies do not photograph well, but I have to agree that they are pretty much the “best” brownies you will make.

Ingredients:

  • 1/2 Cup of Vegetable Oil or Melted Butter
  • 1 Cup of Sugar
  • 1 Teaspoon of Vanilla
  • 2 Eggs
  • 1/2 Cup of Unsifted All-Purpose Flour
  • 1/3 Cup of Hershey’s Cocoa
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Chopped Nuts (optional)

Directions:

  1. Blend oil, sugar, and vanilla in a mixing bowl.
  2. Add eggs, beat well with spoon.
  3. Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture until well blended.
  4. Stir in nuts, if adding them.
  5. Spread in greased 9-inch square pan.
  6. Bake at 350 degree F for 20-25 minutes or until brownies begins to pull away from the edges of the pan.
  7. Cool in pan.
  8. Frost if desired; cut into squares.
  9. Makes about 16 brownies.

Thoughts After Reading:

We made these for ourselves and a potluck and they were gone like that! I was lucky enough to get one!

As I said they might photograph gorgeously, but they are fantastic!

For more “bar cookies”, go to Lemon Bars

For more cookies, go to Braided Candy Canes

For more dessert, go to Creamy Sour Cream Lemon Pie

Lemon Bars

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Thoughts Before Baking:

This recipe is from Paula Dean’s cookbook The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah. I really wanted some lemon bars and like Dean’s recipes, so I thought I would test them out.

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Crust Ingredients:

  • 2 Cups of Flour
  • 1 Cup of Confectioners/Powdered Sugar
  • Pinch of Salt
  • 1 Cup (2 Sticks) of Butter, at room temperature

Directions:

  1. Preheat the oven to 350 degrees F
  2. Lightly grease a 13X9 inch pan.
  3. Combine the flour, sugar, and salt in a large bowl.
  4. Cut in the butter to make a crumbly mixture.
  5. Press the mixture into the prepared pan, (you may need to coat your fingers with powdered sugar/flour to keep it from sticking to your fingers).
  6. Bake for 20 mins.

Filling Ingredients:

  • 4 Eggs
  • 2 Cups of Sugar
  • 6 Tablespoons of Flour
  • 6 Tablespoons of Lemon Juice

Directions:

  1. Mix the eggs, sugar, flour, and lemon juice.
  2. Pour this over the baked crust and bake for 25 mins.
  3. Sprinkle with powdered sugar, if desired, when the bars are done.

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lemonbars

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Thoughts After Baking:

I thought it was pretty tasty.

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It wasn’t as light and fluffy as I usually like it, but otherwise perfect.

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For more Paula Dean recipes, go to Polka Dot Macaroni and Cheese

For more lemon recipes, go to Sour Cream Lemon Pie

For more bar cookies, go to Apple Orchard Bars

For more desserts, go to Chocolate Covered Cherry Delights

 

Apple Orchard Bars

Fudge Cupcake Murder

Thoughts Before Baking:

I got this recipe from the Hannah Swensen mystery, Fudge Cupcake Murder. It sounded really tasty so I thought I would try it out.

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Ingredients:

  • 1/2 Cup of Melted Butter (1 Stick)
  • 1/2 Cup of White Sugar
  • 1 Cup of Brown Sugar
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Baking Powder
  • 2 Teaspoons of Vanilla Extract
  • 1 Teaspoon of Cinnamon
  • 2 Beaten Eggs
  • 1/2 Cup of Rolled Oats
  • 1 Cup of Chopped Apples
  • 1.5 Cups of Flour

Directions:

  1. Preheat the oven at 375 degrees Fahrenheit
  2. Melt butter, add the sugars, and stir.
  3. Add baking soda, salt, baking powder, vanilla, cinnamon, and beaten eggs.
  4. Mix well.
  5. Add the chopped apple.
  6. Add the flour and mix it thoroughly.
  7. Add the Oats and mix well.
  8. Grease a 9-inch by 13-inch cake pan. Spoon the dough in and smooth it with a rubber spatula.
  9. Bake for 25-30 minutes, or until slightly brown on top.
  10. Let it cool and cut into bars like brownie.

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AppleBars

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Thoughts After Baking:

I LOVED it! They were just the best tasting thing that I consumed almost the entire pan. Just one fantastic recipe!

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For more recipes from Fudge Cupcake Murder, go to Hole in One

For more Hannah Swensen recipes, go to Misdemeanor Mushrooms

For more recipes, go to Polka Dot Macaroni and Cheese