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.
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.
- 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
- Preheat the oven to 325 degrees F.
- Lightly grease a 9×13-inch pan
- In a medium microwave safe bowl, or medium saucepan set over low heat, melt the butter.
- Add the sugar and stir to combine.
- 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.
- Stir in cocoa, salt, baking powder, and vanilla.
- Whisk in the eggs, stirring until smooth.
- Add the flour, nuts, and chocolate chips-stirring until smooth.
- Spoon the batter into the prepared pan.
- 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.
- The edges of the brownies should be set, but the center still soft.
- Remove brownies from the oven and cool on rack before cutting and serving.
Thoughts After Reading:
These brownies are AMAZING!!!!!!!!!!!
I wanted to eat them ALL!!!!!!!
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