Cuisinart SM-55 Recipes - Page 43

delicious brownies Soft and fudgy, these brownies are a chocoholic's delight. Makes one 13x9-inch pan of brownies cooking spray or melted butter 1½ cups (3 sticks) unsalted butter, cut into pieces 12 ounces semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 11⁄3 cups unbleached, all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt ¾ cup granulated sugar ¾ cup firmly packed brown sugar 4 large eggs 2 teaspoons pure vanilla extract 1 cup semi-sweet chocolate morsels 1 cup chopped walnuts, toasted Preheat oven to 350°F. Lightly coat a 13x9x2-inch rectangular pan with cooking spray or melted butter. Place butter and both chocolates in a medium saucepan and melt over low heat. Remove from heat; cool to lukewarm - about 15 to 20 minutes. Place flour, baking powder and salt in a small bowl and stir; reserve. Place the sugars and eggs in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Mix on speed 1 for 30 seconds, then increase to speed 4 for 1½ to 2 minutes until very thick and pale caramel in color. Reduce to speed 1 and add the melted chocolate/butter mixture and vanilla while mixing. Mix until completely blended, about 1 minute; stop and scrape bowl. Sprinkle the flour mixture evenly over the chocolate mixture. Press Fold to blend in the flour, about 10 to 15 times. Add the chocolate morsels and nuts to the bowl and press Fold until just blended in. Pour into prepared pan and spread evenly. Bake in the preheated 350°F oven until a cake tester inserted into center comes out with a few moist crumbs attached and top cracks in places, about 30 minutes - do not over-bake. Place the pan on a wire rack to cool. (May be made 1 day ahead. Cover with foil and let stand at room temperature.) Cut brownies into squares to serve. Note: You may change the brownies by omitting the chocolate morsels and nuts and substituting 2 cups of any of the following: chocolate covered raisins or cranberries, chocolate covered peanuts, mini candy "bites." 43