Cuisinart SM-50 Recipe - Page 17

Once both are completely melted, stir in the cocoa powder and set aside to cool to room temperature. Reserve. Put 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 the granulated and brown sugars and beat on Speed 4 until light and thickened, about 1 more minute. Scrape the entire bowl as necessary. Add espresso powder and vanilla extract; mix until well combined. Combine the flours and salt and stir the mixture into the melted chocolate and butter. Decrease speed to 2 and add the chocolate/ flour mixture. Mix until just combined, about 45 seconds. Scrape the entire bowl well. Decrease speed to 1 and add the chocolate chips to fold in. Pour into prepared pan. Bake until edges are dry, about 45 to 50 minutes. The brownies will still be "wet" inside. Remove from oven and cool slightly 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 Blondies These blondies are hard to resist − loaded with just the right amount of sweetness and a combination of chocolate and white chocolate chips. Makes 24 blondies ½ cup granulated sugar 1 cup packed light brown sugar 3 large eggs, at room temperature 1 tablespoon pure vanilla extract 1½ cups bittersweet chocolate, chopped 1 cup white chocolate chips 1 cup walnut halves Preheat oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray; line with parchment paper or aluminum foil with a 1-inch overhang on either side to aid in removing from pan. Reserve. Combine the flour, salt and cinnamon in a small bowl. Reserve. Put the butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to soften. Add the sugars and increase to Speed 5 to cream until light and fluffy, about 2½ to 3 minutes. Scrape down the entire bowl as necessary. Decrease 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 the entire bowl as necessary. Decrease speed to 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. Bake until top is just starting to crack, about 30 to 35 minutes. Remove from oven and cool slightly 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 Nonstick cooking spray 2 cups unbleached, all-purpose flour 1½ teaspoons kosher salt ½ teaspoon ground cinnamon 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and at room temperature 28