Cuisinart SM-35 User Manual - Page 27

4. R educe to Speed 3 and add the eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape down the entire bowl as necessary. 5. R educe to Speed 1 and slowly add the dry ingredients. Once almost fully mixed, add the chopped chocolate, chocolate chips and nuts. Mix until combined and then pour into the prepared pan. 6. B ake until top is just starting to crack, about 30 to 35 minutes. Remove from oven and cool in pan; then, using the parchment paper/foil overhang, lift blondies out of pan and transfer to a wire rack to continue cooling. Cut and serve warm if desired. Store remaining blondies in an airtight container. Nutritional analysis per blondie: Calories 317 (48% from fat) carb. 39g • pro. 3g • fat 18g • sat. fat 10g • chol. 44mg sod. 153mg • calc. 317mg • fiber 1g Fudge Brownies These rich, fudgy brownies are for true chocolate lovers. Makes 24 brownies Nonstick cooking spray 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces 6 ounces unsweetened chocolate, finely chopped 2 ounces bittersweet chocolate, finely chopped 1 tablespoon cocoa powder 4 large eggs 1 large egg yolk 2 cups granulated sugar 1 cup packed light brown sugar 2 teaspoons instant espresso powder 2 teaspoons pure vanilla extract ¾ cup unbleached, all-purpose flour ¼ cup cake flour, not self-rising 1 teaspoon kosher salt ¾ cup bittersweet chocolate chips 1. P reheat oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray; line with parchment paper or aluminum foil, leaving a 1-inch overhang on either side. 2. A dd the butter and chocolates to a heatproof bowl and place over a pot of simmering water. Once all is completely melted, stir in the cocoa powder and set aside to cool to room temperature. Reserve. 3. P ut the eggs and egg yolk into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 until broken up and lightened, about 30 seconds. Add both sugars and beat on Speed 4 until light and thickened, about 1 more minute. Scrape down the entire bowl as necessary. 4. A dd instant espresso and vanilla extract; mix until well combined. 5. C ombine the flours and salt and stir the mixture into the melted chocolate and butter. Reduce to Speed 2 and add the chocolate/flour mixture. Mix until just combined, about 45 seconds. Scrape the entire bowl well. 6. R educe to Speed 1 and fold in the chocolate chips. 7. P our into prepared pan. Bake until edges are dry, about 35 to 40 minutes. The brownies will still be "wet" inside. 8. R emove from oven and cool in pan; then, using the parchment paper/foil overhang, lift brownies out of pan and transfer to a wire rack to continue cooling. Cut and serve warm if desired. Store remaining brownies in an airtight container. Nutritional analysis per brownie: Calories 269 (48% from fat) • carb. 35g • pro. 3g • fat 15g sat. fat 9g • chol. 59mg • sod. 102mg • calc. 15mg fiber 2g Edible Cookie Dough Eat that dough guilt free (well, egg free!) with one of our edible cookie dough recipes. There are glutenfree options, as well as a kid-favorite snickerdoodle. Eat by the scoop, or even crumble into vanilla ice cream; there are so many possibilities. Makes about 3½ cups 8 tablespoons (1 stick) unsalted butter, room temperature 2/3 cup packed light brown sugar 1/3 cup granulated sugar 2 tablespoons milk (any fat variety or non-dairy alternative) 27