Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 47
BIG BATCH OF FUDGY BROWNIES, BASIC FLAKY PASTRY DOUGH, For a single-crust pie
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Insert the metal blade. Pulse to combine and sift the flour, cocoa, baking soda, baking powder and salt, 5 times; remove and reserve. Insert the shredding disc; use medium pressure to shred the zucchini; remove and reserve. Insert the metal blade; process to combine the butter, applesauce and sugars until smooth, 10 seconds; scrape the work bowl. Add the eggs and vanilla; process 5 seconds; scrape the work bowl. Add flour mixture and shredded zucchini; pulse to combine, about 5 times - do not overprocess. Pour the mixture into the prepared pans. Bake in preheated oven for 35 - 40 minutes, until a tester inserted in the center comes out clean. Cool completely before cutting. Nutritional analysis per serving: Calories 79 (39% from fat) • carbo. 11g • pro. 1g • fat 4g • sat. fat 0g • chol. 14mg • sod. 45mg • fiber 0g BIG BATCH OF FUDGY BROWNIES Yield: Three 13 x 9 inch pans, 72 brownies Preparation: 10-15 minutes; 20-25 minutes to bake Cooking spray 8 ounces unsweetened chocolate, cut in 1 inch pieces 2 ounces semi-sweet chocolate, cut in 1 inch pieces 3 sticks (1-1/2 cups) unsalted butter 2 cups granulated sugar 2 cups brown sugar 3/4 teaspoon salt 8 large eggs 1 tablespoon vanilla 2 cups all-purpose flour 2 cups nuts (lightly toasted walnuts, pecans, or almonds) Preheat the oven(s) to 350°F. Lightly coat three 13 x 9 inch baking pans with cooking spray. Insert the metal blade; pulse to chop the chocolates, 15 times. Melt the butter. While the butter is hot, with the machine running, carefully pour the butter through the small feed tube in a steady stream. Process until the chocolate is completely melted and smooth, 30-40 seconds. Add the sugars and salt; process until smooth, 10 seconds. Scrape the work bowl. Add the eggs and vanilla; process until smooth, 5 seconds; scrape the work bowl. Distribute the flour, then the nuts, evenly over the chocolate mixture in the work bowl. Use 8-10 short pulses to incorporate. Scrape the work bowl. Divide the chocolate batter evenly among the three prepared pans. Bake in the preheated oven for 20-25 minutes, until shiny and slightly crackled on the tops. Place the pans on racks to cool. Allow to cool completely before cutting. Nutritional analysis per serving: Calories 129 (62% from fat) • carbo. 11g • pro. 9g • fat 9g • sat. fat 0g • chol. 31mg • sod. 11mg • fiber 0g BASIC FLAKY PASTRY DOUGH This recipe makes ample crust for a 9 to 11 inch regular or deep dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned. Preparation: 10 minutes, plus 30 minutes resting time For a single-crust pie: 1-1/2 cups all-purpose flour 1/4 teaspoon salt 1/8 teaspoon baking powder 8 tablespoons (1 stick) unsalted butter, cut in 1/2-inch pieces, well chilled 2 tablespoons shortening (Crisco®), cut in 1/2-inch pieces, well chilled 2 to 4 tablespoons ice water 46