Festive Cookie-Bar/Brownie/Blondie Round-Up . . .

In keeping with the season's seemingly endless baking fest, I thought I'd gather up a nice sampling of bar-cookie/brownie/blondie recipes from past posts to share with you. I'm going to launch into an all-day baking marathon tomorrow and I need to get my ducks in a row. Thought reviewing these recipes might help get me in the mood. It's always wise to have the option of pan-baked items on the agenda along with the inevitable drop cookies, roll-out cookies, refrigerator cookies, and every other kind of cookie bound to make an appearance on the holiday platter. So, without further ado, let's plunge right in with ten favorites from days of yore . . .

Cranberry Snowdrift Bars

Nanaimo Bars

Layered (Hungarian) Apricot Bars

Peanut Butter & Chocolate Cheesecake-Swirl Brownies

Peanut Butter and Jelly Bars

Merry Mocha Streusel Bars

Apple Cinnamon Blondies

Perfectly Velvety Dark Chocolate Brownies

Strawberry Mascarpone Bars

Cream Cheese Blondies with Milk and Dark Chocolate Chips and Honey-roasted Almonds

Okay, I think that ought to keep the baking marathon on track, for a while at least. See you when we both come up for air!

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The Chocolate Interview I'll Never Forget, or An Afternoon Well Spent . . . (Perfectly Velvety Dark Chocolate Brownies)

Have I ever told you about my most surreal chocolate experience? The one that seemed both incredible and incredibly strange at the same time? NO? Well, that's an oversight we must remedy, so get cozy.

It all began about three years ago. One wintery afternoon, with nothing better to do, I took an online survey on one of those market-research sites. The kind of site where they compensate you for a few minutes of your time by giving you points that eventually add up into something like a magazine subscription. Anyway, the survey was all about chocolate--how you use it, where you buy it, what brands you like, and so on.

At the end of the survey another question appeared on the screen, inquiring if I'd be willing to participate in further research on the same topic. Naturally, I clicked yes, as it would never occur to a chocolate junkie to click otherwise. One day later, I received a call from a market research company here in southeastern Michigan. A perky female voice asked me if I'd like to be a research subject in an "in-depth, face-to-face, marketing study" all about chocolate. At that point, I'm pretty sure time stood still. I looked at the phone. Was I having an auditory hallucination? A chocolate study? Were they kidding, I asked? No, this was serious, the voice replied. Count me in, I thought. Gathering my composure, I told the woman I was intrigued and she went on to explain how the study would work.

It would take no more than a couple of hours of my time and they would compensate me with a payment of  $135 dollars. So far so good, right? Then she remarked that the study would need to take place in my home. In my home? My little 1948 bungalow?? Yes, she confirmed. At that point I began to wonder if the whole thing was on the up and up. It just seemed awfully far-fetched to me that any company would actually send researchers into someone's house to sit at their kitchen table and gab about the mysteries of chocolate. Was I going to let these folks in the front door, only to be sold into slavery? Would they clobber me over the head and steal all the premium chocolate chips in my pantry? I just didn't know what to make of it.

But after hearing more, and confirming the legitimacy of the company, I agreed to do it and we set up the appointment. My house, 1pm on a weekday, and I should expect four people to show up. At some point  in the second half of the appointment, we would all drive to a local store of my choosing--a place where I might typically buy chocolate--and continue our  discussion there.

The day of the visit, I was nervous. I'd also been told they'd be filming the entire interview and that they'd ask me to show them where in my house I "like to enjoy chocolate." I tidied the joint up as if it were going to be inspected by the health department. I fussed over what to wear. What does one wear for a chocolate interview? I had no idea, settling on an outfit that was nice but decidedly casual.

And so it commences . . .

They arrived on time. Three women and one man. The first woman was very young and spoke barely a word the entire time; I surmised she must have been a marketing intern who was strictly present to observe. Next was an energetic thirty-something gal who directed the activity--clearly the ring leader. She was followed in by a tall brunette with a kind face, who looked to be about my age; and, finally,there was a plump man well into his fifties with a bushy mustache, who would smile warmly throughout the entire event  (no doubt a fellow chocolate lover, I assumed). They were laden with two or three small shopping bags bulging with packaged chocolate--bars, bite size pieces, you name it. We settled at my kitchen table, which is also my dining room table (again the joys of the 1948 bungalow), and the intern pulled out a tiny tripod upon which she attached a small video camera; she focused the lens in my direction. Wasting no time, the ring leader launched right in, peppering me with questions, the first several of which I recall answering rather self-consciously. They all peered at me as if I harbored the secrets of the universe.

What was it that I liked so much about chocolate? How did chocolate make me feel? Did I like any certain kind of chocolate more than another and if so, why? This went on for quite a while. Occasionally the man would remove some chocolate from one of the sacks, silently push a particular piece toward me, gesture for me to unwrap it, and then indicate that I should taste it. What did I think of it? Would I buy it? If not, why not--what was wrong with it? Did the packaging appeal to me? What did the packaging remind me of? Was I familiar with any print or TV commercials for that particular variety of chocolate?

I recall trying some pretty odd flavor combos, perhaps the least appealing of which was a dark chocolate filled with a syrupy banana-flavored substance. Most of the packaged chocolates they'd brought carried mainstream brand names like Hershey, Dove, and Lindt, but some of the more unique and specific candy varieties seemed new and unusual. As we chatted, it became clear at one point that the man and the tall woman were both from out of state, and I realized that they must each represent a major chocolate manufacturer, though when I asked what companies they were associated with they both declined to divulge and coyly redirected the conversation.

The interview continued. Where might I typically be sitting, standing, or reclining in my house when I nibbled a piece of chocolate? Well, I said, I might very likely be curled up on a couch in the living room with something to read, along with a fresh cup of coffee. Would I, they entreated, demonstrate this exact scenario for them? Fully in the spirit of things now, I gamely kicked off my shoes, picked up a magazine, grabbed an empty coffee mug and a piece of their chocolate, and sat in my favorite corner of the loveseat. They filmed this, of course--all of them standing at a safe distance and gazing at me almost misty-eyed, as if I were a mother cheetah in a zoo grooming her newborn cub. Then they wanted to see where I stored the chocolate in my house that I used primarily for baking, so I opened the kitchen cupboard that houses those ingredients and they all leaned in closely as if they were witnessing some sort of anthropological marvel: the middle-aged American woman's baking supplies in their natural habitat--how fascinating!

True to their word, as the interview wound down we all tromped out to their car (something large, black, and shiny) and motored to a gourmet market about a mile or so away. There, I directed them to the chocolate displays and the area of the store where pricey handmade chocolate candies were sold by weight from a glass case. I remember expressing the opinion that I thought Godiva chocolates were beautifully packaged but were not nearly as good as  they used to be. At that confession the plump male out-of-towner nodded vigorously in an expression of emphatic agreement; I felt we bonded in that moment. I showed them the heavy Callebaut chocolate blocks I occasionally purchased from the store to use for baking--rough, hefty, untempered shards that were cut from a huge block. They browsed around for a while with studied interest and bought an eclectic selection of several high-end chocolate bars before we all left the store.

Back at my house they asked me to sign a couple of forms, handed me a check to reimburse me for my time, and  thanked me warmly for my cooperation.

Then they gave me the entire bag of chocolate they'd just purchased.

All in all, it was an afternoon very well spent, and almost like something from a dream.

Perfectly Velvety Dark Chocolate Brownies . . .
with Milk Chocolate Chips
*This is an original recipe of Jane's, not adapted from any other published source.
(For a printable version of this recipe, click here!)

Line an 8"x8" or a 9"x9" pan with parchment. Preheat your oven to 350 degrees.

2 cups unbleached all-purpose flour
1 scant teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/2 cup of unsalted butter, melted
3 oz. good quality dark chocolate, melted

2/3 cup natural cocoa powder
3/4 cup granulated sugar
2 large eggs, room temperature, lightly beaten to break them up
1 and 1/4 teaspoon vanilla extract
3/4 cup (liquid measure) half & half, room temperature
2/3 cup good quality milk chocolate chips (optional; if you prefer less sweet brownies, leave them out, but keep in mind that the brownie batter is not very sweet to begin with)

In a large bowl, whisk together the flour, salt, and baking powder. Set aside.

In a medium bowl, stir together the melted butter and melted chocolate.

In another bowl, whisk together the sugar and the cocoa powder; add this into the bowl of melted butter and chocolate, stirring well until completely combined. Then add in the eggs and vanilla extract, stirring these in completely. Now add in all of the half & half, stirring until it's all well mixed in. Scrape the bowl with a rubber spatula as needed.

Add all of the wet chocolate mixture into the large bowl of flour and stir just until it's all mixed together and no longer. Pour the chocolate chips into the batter and gently mix them in using the rubber spatula, just enough to distribute them throughout.

Pour all of the batter into your parchment-lined pan, spreading it out evenly. Bake on the middle rack of your oven for about 20 minutes, until the brownies feel somewhat firm on top, and a toothpick inserted in the center emerges looking mostly clean. Let them cool in the pan, on a rack, for about 5 minutes before removing them to finish cooling on a rack.

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Did He Just Ask for Brownies? . . . (Dark Chocolate Brownies, Two Ways!)

Last Sunday afternoon I was busy at the kitchen sink, scrubbing away at an encrusted pan, when my 17-year old son, Charlie, called to me from his comfy perch on the living room couch. "Mommm! Will you make some brownies??"

Now, Charlie very rarely makes specific baking-related requests of me. The one predictable exception to this being his birthday cherry pie which, naturally, is required only once a year. The rest of the time, he's not under the mystical spell of sweets like the rest of us seem to be, and it shows. He's the skinniest one in the family. You know, the kind of boy who's so busy he forgets to eat? (Yeah. That's a rare talent I've never managed to develop.)

So, you'll understand when I say that his spontaneous brownie query startled me to the extent that I ceased my scrubbing, gazed out the window a moment to gain my bearings, and replied in all seriousness, "What for?"

What for, indeed . . . 

My simple response, translated, actually meant: "Are you asking for brownies right now because you need them for some sort of official function for which you will be rushing off very soon? Are you asking me to whip up homemade baked goods at the absolute last minute because of an event about which you have neglected to inform me, dude?" The fact is, Charlie and his friends--all high school seniors--have more events to attend than you can possibly shake a stick at and, sometimes, it's just better to surrender to it like an incoming tidal wave.

Anyway, Charlie caught my suspicious tone. He righteously replied, "For us to EAT!"

Well, that was that. As you can see, I did indeed comply. I made brownies that afternoon. And here they are. One recipe, finished two ways--half the batter with toasted walnuts, baked in a round cake pan, and the other half with semi-sweet chocolate chips, baked in a square pan.

About this recipe . . .

This formula is adapted from The SoNo Baking Company Cookbook, a shiny and appealing book by John Barricelli. My little changes included doubling the recipe; adding in a smidgen of coffee flavor, not too much; using Hershey's Special Dark Cocoa for two-thirds of the cocoa powder; and adding in nuts to half the brownies. These are soft, with a semi-chewy, semi-cakey texture and they're not-overwhelmingly sweet like some brownies tend to be. And, luckily, they satisfied Charlie's rare craving for a treat.

Dark Chocolate Brownies

(For a printable version of this recipe, click here!)

Preheat oven to 350 degrees. Brush with softened butter, or spray with baking spray, one 9" x 13" pan, or two smaller pans (I used one 9" round cake pan, and one 8" square pan).

1 cup All Purpose flour (I used unbleached)
1 cup cocoa powder (I used 2/3 cup Hershey's Special Dark, and 1/3 cup natural cocoa powder)
1 tsp. kosher salt
1/2 tsp. baking powder
2 pinches baking soda
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
2 Tbsp. light corn syrup
4 large eggs, at room temperature
2 Tbsp. vanilla extract
3/4 tsp. instant coffee, or 1/2 tsp. (or less) espresso powder (omit if you don't like coffee!)
1 cup semisweet chocolate chips (optional; I put these in half of the batter, into one pan)
2/3 cup chopped toasted walnuts (optional; I put these in the other half of the batter, into the other pan)

In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.

In a large saucepan, melt the butter. Remove the pan from the heat, and whisk in the sugar and corn syrup. Add in the eggs one at a time, whisking until well combined. In a very small bowl, stir together the vanilla extract and the coffee/espresso powder until it dissolves. Stir this into the liquid mixture in the pan. Add the dry ingredients into the pan as well, and fold with a spatula until the flour has been incorporated.

If you're making the brownies "two ways," now is the time to divide the batter equally into two parts, pouring one half into the bowl you used for the dry ingredients. Into one half of the batter, stir in the chocolate chips. Into the other half of the batter stir the walnut pieces.

Pour the batter into the pans, smooth the tops with your spatula, and bake them on the middle rack of your oven for about 30 minutes, until a toothpick inserted in the center comes out pretty clean. (If you're making one large pan, you may need to bake them longer as they'll probably be a little thicker.) Let the brownies cool on a rack before cutting them.

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Now That's Dark Chocolate! . . . Glazed Black-Cocoa Brownies with Coconut and Rum

It's finer in texture than the finest top-soil. A gentle breeze sends it flying. If not handled gingerly it makes an awful mess, like ashes spilled from a fireplace. What is it? It is utter darkness in cocoa form. Tres noir. Like a night sky with no moon.

 

Where natural cocoa is mild and welcoming, black cocoa is intense and vaguely threatening. Bitter in a way that only a true chocolate lover can appreciate, it takes no prisoners. A profoundly dark version of regular Dutch process cocoa--but one that has been extremely alkalized--black cocoa is typically used in combo with additional chocolate components.

About this recipe . . .
 
These brownies have their genesis in a simple fudge brownie recipe that I encountered last year in Midwest Living magazine's February 2009 issue. Those basic brownies were good, but I substantially revised the formula to what I think was very interesting effect. I did this by adjusting the proportion of flour, changing the variety of chocolate used, adding in unsweetened coconut and black cocoa, and reducing the amount of vanilla while adding in dark rum. Finally, I augmented the baked brownies with a shiny dark glaze. 

This recipe makes a tender and cake-like brownie, with a moist and slightly gooey texture. The glaze sets up quickly, but doesn't dry hard; it stays reasonably soft without becoming sticky or drippy.

Glazed Black-Cocoa Brownies with Coconut and Rum

(For a printable version of this recipe, click here!)

Preheat oven to 350 degrees. Lightly butter or grease a 9" by 13" baking pan. Cut parchment paper to fit the pan and to overhang all four sides by at least an inch, then lightly butter or grease the parchment.

For the brownies:

1 cup unsalted butter (2 sticks)
8 oz. dark chocolate
2 oz. unsweetened baking chocolate
4 large eggs, lightly beaten
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp. vanilla extract
1 and 1/2 Tbsp. dark rum (I used Myers's Rum, Original Dark)
3/4 cup All-Purpose flour (I used unbleached)
3 Tbsp. black cocoa (I used King Arthur brand; if you don't have this, you can use Dutch process, or better yet Hershey's Special Dark cocoa)
1/2 cup grated unsweetened coconut (if not in your grocery store, you can find this in health food stores; note that it's grated vs. shredded, thus much finer and completely dry vs. moist)
3/4 tsp. salt
1 pinch cinnamon
1 and 1/2 tsp. baking powder
2 Tbsp. large flake coconut to use as garnish (optional)

In a heavy sauce pan, slowly melt the butter, dark chocolate, and unsweetened baking chocolate over very low heat. Stir frequently and gently, until the mixture is smooth. Set aside to cool slightly.

In a medium bowl, stir together both of the sugars, the eggs, the vanilla extract, and the rum.

Pour in the chocolate mixture and stir to combine.

In a small bowl, mix together the flour, coconut, salt, baking powder, cinnamon, and black cocoa.

Fold this into the liquid mixture, and stir to fully combine. The batter will be quite thick, but should still be easily spreadable. Using a rubber spatula, spread the batter evenly into the pan.

Bake for about 30 minutes or so, checking the brownies at 25 minutes. The brownies are done when a toothpick inserted in the center comes out mostly clean, and the brownie top-crust no longer appears wet.

Let the brownies cool in their pan, on a rack, for about half an hour. In the meantime, prepare the glaze.


For the glaze:

2 Tbsp. unsalted butter, melted
2 Tbsp. hot water
1 Tbsp. dark rum
1/2 tsp. vanilla extract
2 Tbsp. Hershey's Special Dark cocoa powder, or Dutch process cocoa (I would advise against using black cocoa powder in this glaze, or just use a tiny bit; it's bitter flavor might prove to be too much, but, hey, you're the driver!)
3/4 cup confectioners' sugar

Mix together the hot water and the cocoa powder in a small bowl. Stir into this the melted butter,vanilla extract, and rum. Add the confectioners' sugar and stir until the mixture is completely smooth.

While the brownies are still just slightly warm, carefully remove them from the pan by pulling up firmly on opposite sides of the parchment paper, and setting them down quickly, still on the paper. (The glaze will spread more easily if the brownies are not completely cold at this point.) Using an offset spatula, spread the glaze before it has a chance to firm up.

Let the glazed brownies cool completely before you try to cut them. If you like, use a cookie cutter, and garnish them with a bit of large-flake coconut.

I think these are even more delicious the second day . . . and the third day . . . and the fourth day . . .


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One Thing Leads to Another: Peanut Butter & Chocolate Cheesecake Swirl Brownies . . .

Just as night leads to day, so Thanksgiving led me to this recipe. Thanksgiving? Yes, that's right. We spent Thanksgiving afternoon and evening with my husband's family (my mom- and dad-in-law Nancy and Joe, along with my two brothers-in-law, Ben and Chris). We got there around 3pm, and preparations for the feast were well underway with several loose ends still to tie up. Nancy was in her element in the kitchen, juggling the cooking of at least six tasty items, while urging on her overworked oven. More hearty and delicious meals have emerged from that oven than you could shake a stick at, and this was sure to be another.

The pause before eating was welcome, as it gave us all a chance to catch-up and chit-chat without any urgent imperative to rush. My two sons, Nathan and Charlie, took the opportunity to explore the patch of woods that surround much of Nancy and Joe's home. I sat inside, near the huge back window right next to the dining room table. Before long, two quiet deer came out in the open and peered curiously toward the house. The grayish-beige of their autumn coats let them move about, chameleon-like, among the trees and brush.

It was a classic Thanksgiving afternoon in Michigan . . . overcast, appropriately quite chilly, and filled with the sights and scents that evoke an endless stream of memories, and a warm sense of holiday anticipation.

Now, Nancy and Joe have always enjoyed cooking and they appreciate interesting, well prepared food made from scratch (my kind of in-laws). Along with that, they love to read. Put the two together and what you have is the perennial likelihood that there will never be a dearth of scintillating reading material laying about--reading material not unlike the January '09 issue of bon appetit magazine, which I picked up in their living room during that pleasant lull before dinner. It is that issue of bon appetit that gives us today's recipe.

Good enough to eat . . .

In the months that I've had this blog, I realize I've never once posted a recipe for a typical brownie. Well, that's not going to change here because this particular brownie is anything but typical. It's better than typical. Of course, formulas for brownies with a cheesecake element are a dime a dozen, but I decided this one would be worth a try because of what it distinctly didn't promise. Clearly, it wasn't a recipe for a goo-filled, hyper-sweet, chock-full-of-stuff kind of brownie. In fact, the presence of bittersweet chocolate and the absence of any other type of chocolate was the determining factor that drew me in. That, paired with the use of natural peanut butter (well, "natural" to the extent that it doesn't contain added sugar--and thus excess sweetness) told me that this isn't your kid's brownie. Oh, older kids will probably like these. Both of mine do, but they've become pretty discerning about homemade baked goods, much to my amusement and delight. I don't think, though, that these brownies were conceived with kids' taste preferences in mind.

So, enough philosophizing and meandering and pondering--down to brass tacks. What did I change in the recipe? I altered only a few minor aspects. I increased the amount of flour from 1/2 cup to 3/4 cup because I'm not really crazy about super-gooey, almost-no-flour, chocolate desserts (this was a good decision, trust me). I baked the brownies in an 8" x 8" pan because I don't own a 9"x9" pan (and who does own one in that non-standard size anyway?). I didn't use parchment paper in the bottom of the pan, but just used baking spray in the pan (worked out perfectly). Also, I decided to drizzle chocolate across the top of the unsliced brownies because I could tell my "swirls" weren't going to be evident; I took matters into my own hands. Just gotta do that sometimes, you know? Oh, and I took modest but meaninful liberties with the wording of the instructions, as always.


Peanut Butter and Chocolate Cheesecake Swirl Brownies

(For a printable version of this recipe, click here!)

Preheat oven to 325 degrees. Spray an 8" x 8" baking pan with baking spray, or line pan fully with parchment.

For the brownie layer:

8 oz. bittersweet chocolate (I used two Ghirardelli's 62% bittersweet bars)
1/2 unsalted butter, softened
1/2 cup granulated sugar
2 eggs, large
1 tsp. vanilla extract
3/4 cup All Purpose flour (I used bleached)
1/4 tsp. salt

For the cheesecake layer:

One 8 oz. package full-fat cream cheese, room temperature
1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt; I used Trader Joe's)
1 tsp. vanilla extract
1/2 cup granulated
2 eggs, large
2 Tbsp. heavy whipping cream
2 Tbsp. All Purpose flour
2 oz. bittersweet chocolate, chopped

To prepare the brownie layer:

In a medium saucepan over low heat, stir together the chocolate and butter until smooth; remove from heat and cool the mixture for 10 minutes.

Using an electric mixer, beat together the sugar, eggs, and vanilla in a medium bowl on medium speed until very fluffy, about 3 minutes.


Beat in chocolate mixture on low speed, then beat in flour and salt.


Spread batter in pan. Set aside.



To prepare the cheesecake layer:

Using an electric mixer on medium speed, beat together the cream cheese, peanut butter, and vanilla in a medium bowl until smooth.

Gradually add in the sugar, still on medium speed, beating until fluffy. Beat in the eggs 1 at a time.


Beat in the cream, then the flour.



Transfer 1/3 cup of the cheesecake batter to a small bowl and reserve.


Spread the remaining cheesecake batter over the brownie layer.


Place the 2 oz. of chopped chocolate in a small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix the melted chocolate into the reserved 1/3 cup cheesecake batter.

Drop the chocolate batter by heaping teaspoonfuls atop the cheesecake layer. Using a thin stick like a chopstick or wooden skewer, swirl the chocolate batter in a figure-eight pattern through the white cheesecake layer. (When I tried to do this, my chocolate cooled and become thickened when it hit the batter, so it wouldn't let me do the cute figure-eight design with my skewer; that's what inspired me to drizzle chocolate on the top of the brownies and I'm glad I did!)

Bake the brownies until the edges of the cheesecake layer are puffed and the center is set, about 35 minutes or so.

Cool the brownies in pan on rack for 10 minutes. Carefully invert them onto the rack, then immediately invert them back onto another rack.

Let them cool further or force-cool them, uncovered, in the fridge or in even the freezer for maybe 15 minutes.

If you want to drizzle chocolate on them, do it now, before the bars are truly cold. Melt a couple of ounces of dark or semisweet chocolate; while it's still a bit warm, drizzle it over the bars using a spoon.

Let the chocolate set before you cut, cover, and store the bars.

To store them, keep them in the fridge (covered), or well packaged and placed in the freezer.

They keep really well. You could make some today and, if promptly frozen, I'm sure they'd still be perfectly good on Christmas day. They're good eaten cold or at room temperature, and they just cry out for a fresh cup of coffee!


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