Saturday, February 04, 2012
snowy day desserts
Fleur de Sel Chocolate Chip Blondies
2 & 1/3 cups all-purpose flour
1 & 1/4 teaspoon baking soda
pinch fine sea salt (optional)
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups semisweet chocolate chips
1 to 1 & 1/2 tablespoons fleur de sel
Preheat oven to 375°. Grease a 9″x 13″ baking pan with butter or cooking spray.
Whisk flour, baking soda, and pinch of salt. Set aside.
Using an electric mixer, beat butter until light and fluffy. Gradually add both sugars and mix until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture. Stir in chocolate chips.
Spread dough into prepared pan. Sprinkle top of dough with fleur de sel.
Bake 30-35 minutes, until center is set and top is golden brown. Cool completely in pan on wire rack before cutting into bars.
Black Bottom Brownies
6 ounces unsweetened chocolate
1 cup unsalted butter
1 & 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs
2 large egg yolks
2 cups granulated sugar
1 tablespoon vanilla extract
Preheat oven to 325°. Lightly butter a 9″x 13″ baking pan. Line with parchment paper or aluminum foil.
Melt chocolate and butter in a double boiler or in the microwave. Set aside to cool.
Whisk together flour, baking powder, and salt. Set aside.
In a large bowl, whisk eggs, egg yolks, sugar, and vanilla. Pour chocolate mixture into egg mixture, whisking to combine. Add flour mixture and stir just until combined.
Pour batter into prepared pan. Spread evenly.
16 ounces cream cheese, at room temperature
1 & 1/2 cups granulated sugar
1/4 teaspoon kosher salt
6 large eggs
1 & 1/2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips
Using an electric mixer, beat cream cheese, sugar, and salt until light and fluffy (about 5 minutes). Add eggs, 2 at a time, mixing well after each addition. Stir in vanilla.
Pour cheesecake mixture over brownie layer. Sprinkle evenly with chocolate chips.
Bake for 1 hour & 15 minutes, or until lightly golden. Cool completely on wire rack before cutting into bars. Store brownies in refrigerator. Serve cold or at room temperature.