Cuisinart SM55BC Instruction Manual - Page 24

delicious brownies Soft and fudgy, these brownies are a chocoholic's delight. Makes one 13x9-inch (33 x 23 cm) square pans of brownies 375 ml 340 g 60 g 325 ml 7 ml 2 ml 175 ml 175 ml 4 10 ml 250 ml 250 ml cooking spray or melted butter 1½ cups (4½ 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 large eggs 2 teaspoons pure vanilla extract 1 cup semisweet chocolate morsels 1 cup chopped walnuts or pecans, toasted Preheat oven to 350°F (180°C). Lightly coat a 13x9x2inch (33 x 23 x 5 cm) square pans 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. Turn to speed 1 and mix 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 (180°C) oven until a cake tester inserted into the centre comes out with a few moist crumbs attached and top cracks in places, about 30 minutes - do not overbake. 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 (500 ml) of any of the following: chocolate covered raisins or cranberries, chocolate covered peanuts, mini candy "bites." basic flaky pastry dough This recipe makes ample crust for a 9-to 11-inch (23 - 28 cm) 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. Makes one or two crusts For a one-crust pie: 375 ml 1½ cups unbleached, all-purpose flour 1 ml ¼ teaspoon salt 0.5 ml 1⁄8 teaspoon baking powder 120 ml 8 tablespoons unsalted butter, cut into ¼-inch (0.6 cm) bits, well chilled 15 ml 1 tablespoon nonhydrogenated vegetable shortening, cut into ¼-inch (0.6 cm) bits, well chilled 30-60 ml 2 to 4 tablespoons ice water For a two-crust pie: 750 ml 3 cups unbleached, all-purpose flour 2 ml ½ teaspoon salt 1 ml ¼ teaspoon baking powder 240 ml 16 tablespoons unsalted butter, cut into ½-inch (1.25 cm) pieces, well chilled 30 ml 2 tablespoons nonhydrogenated vegetable shortening, cut into ½-inch (1.25 cm) pieces, well chilled 75-120 ml 5 to 8 tablespoons ice water Place flour, salt, and baking powder in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Mix on speed 1 for 15 to 20 seconds. Sprinkle half the butter and all the shortening over the flour mixture. Mix on speed 1 for 45 seconds. With the mixer running, add the remaining bits of butter and mix until the mixture resembles crumbs but still with pea-sized bits of butter visible, about 45 to 60 seconds longer. With the stand mixer running, add the minimal amount of ice water, one tablespoon at a time. Stop mixing just when the mixture begins to form a ball. Turn off stand mixer. Using hands, gather up into a ball (2 balls for a twocrust recipe). Flatten into a disc about 6 inches (15 cm) in diameter and cover tightly with plastic wrap. Chill for at least 1 hour before using to allow the glutens in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double-wrapped) for up to a month (thaw at room temperature for an hour before using). To bake the pastry blind for a single-crust filled pie or tart, roll out pastry 1⁄8 inch (0.3 cm) thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400ºF (200°C). Line crust with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes. Note: For a sweeter piecrust add 1 or 2 tablespoons (15 ml or 30 ml) granulated sugar to the flour mixture in the beginning of the recipe. 46 47