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!!!!!!!

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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

Sugar Puffs

Thoughts Before Cooking:

I had a friend who loved this cookie recipe so much, that I made them for her birthday two years in a row.

This recipe comes from The King Arthur Flour Cookie Companion: The Essential Cookie CookbookSugar. Yep another recipe from that fantastic cookbook.

Ingredients:

  • 1/2 Cup of Confectioner’s Sugar (Powdered Sugar)
  • 3/4 Cup (1.5 sticks) of Unsalted Butter
  • 1/2 Teaspoon Salt (Extra-Fine Preferred)
  • 1.5 Teaspoons of Vanilla Extract
  • 1/2 Cup of Cornstarch
  • 1 Cup of Unbleached All-Purpose Flour

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a medium-sized mixing bowl, cream together sugar, butter, salt, and vanilla.
  4. Add the cornstarch and flour, stirring to make a cohesive dough.
  5. Drop the dough by tablespoonful onto the prepared baking sheets.
  6. Bake the cookies for 25 mins (I recommend 30) or until they are lightly golden brown.
  7. Remove from oven and let cool for 5 minutes, then transfer to cookie rack to cool.

Thoughts After Baking:

These were delicious. I recommend them.

For more King Arthur Cookie Cookbook recipes, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to Chocolate Crinkles

For more sugar cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more dessert recipes, go to French Strawberries

Chocolate Crinkles

Thoughts Before Baking:

Christmas is coming and there were three families on my list who I wanted to give a gift to and thought what better way than by baking cookies!

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 I decided to do the Regency Ginger Cookie, as it was sweeter than gingerbread but still a Christmas-y cookie.

Then I thought I would do the Rice Krispies Cookies, as everyone loves chocolate chip.

But the third cookie I was stumped. I decided to look in my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled in Chocolate Crinkles.

From the Cookbook: “This classic cookie is beautiful. With its Appaloosa coating of confectioner’s sugar, the cracks that form the surface as it bakes, makes it a miniature work of art. Nevertheless, the true reward comes in the eating. Just barely a crisp at the edges, soft and almost brownie-like in the center, these cookies are sure to make a lasting impression.

Chocolate crinkles, a seeming standard in the cookie baker’s repertoire, actually don’t appear to have a long history. Though it feels as if they have been around forever, the earliest mention we find of them in any cookbook is 1965. This cookie is quick and easy to put together, and forgiving in the oven. If you want a crispier version, bake a few extra minutes. For a fudgier center, go with a shorter baking time.

Ingredients:

  • 1.5 Cups of Unbleached All-Purpose Flour
  • 1.5 Cups of Sugar
  • 1.5 Teaspoons of Baking Powder
  • 3/4 Teaspoon of Salt
  • 6 Tablespoons of unsalted butter, melted
  • 3/4 Cup of Cocoa Powder, natural or Dutch
  • 3 Large Eggs
  • 1/2 Teaspoon of Vanilla Extract
  • 3/4 Cup of Confectioner’s Sugar (Powdered Sugar), for coating the cookies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Lightly grease two baking sheets.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  4. Combine the melted butter with the cocoa in a medium-sized bowl and stir until the mixture is smooth. Cool to lukewarm.
  5. Once cooled, add the eggs and the vanilla-stirring to combine.
  6. Add the wet to the dry mixture. The dough will seem dry at first, but keep mixing until it becomes the consistency of stiff brownie batter.
  7. Scoop the dough by tablespoonful and roll into balls.
  8. Roll in confectioner’s sugar to coat.
  9. Place the cookies on the prepared baking sheets and bake for 12-14 minutes.
  10. The cookies will spread out and form cracks, the insides looking a little wet.
  11. Remove cookies from oven and cool for 5 minutes before transferring to wire rack.

Thoughts After Baking:

What did I think?

You should defintely make them yourself.

For more cookies from the King Arthur Cookbook, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to REESE’S PIECES Peanut Butter Cookies

For more dessert recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more recipes, go to Crostini

 

1-2-3-4 Peanut Butter Cookies

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Thoughts Before Baking:

I LOVE Peanut Butter!

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So I am open to any peanut butter recipe. This really intrigued me as it said IT ONLY NEEDED FOUR INGREDIENTS!!!!!

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So I just had to try it out for myself. This recipe comes from The King Arthur Flour Cookie Companion: The Essential Cookie Companion

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Ingredients:

  • 1 Cup of Creamy or Chunky Peanut Butter
  • 1 Large Egg
  • 1 Cup of Sugar
  • 1 Teaspoon of Baking Soda

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line two baking sheets with parchment (for easiest cleanup, but sheets can be left unlined and ungreased if you prefer.)
  3. In a medium-sized bowl beat together the peanut butter, egg, sugar, and baking soda until smooth.
  4. Drop the dough by the teaspoonful onto the prepared baking sheets.
  5. Bake cookies for ten minutes, or until they appear set.
  6. Remove them from the oven and cool on the pan for 5 minutes before transferring to a rack and cooling completely.

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They were fantastic!

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They were little, but so addicting. I ate one, then another, then another, then another, etc.

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You should definitely make this!

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For more King Arthur recipes, go to King Arthur Carrot Cake or Cupcakes

For more peanut butter cookie recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

For more cookie recipes, go to Mini Lemon Pancake Cookies

For more desserts, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie