These brownies are the hidden gem of Dorie’s book. I’ve had her book for a couple of years and have flipped through it countless times and never once noticed this recipe. See, if it doesn’t have a picture, I usually don’t pay much attention. As soon as the Tuesdays with Dorie baking group made them though, I knew I wanted to give them a try.
Basically they’re brownies with a chocolate chip cookie layer on top. Yeah. How in the world did I overlook this recipe for so long?! This was a fun brownie to make and it’s a definite crowd pleaser. I mean, who doesn’t like brownies and chocolate chip cookies?
1 ½sticks12 tablespoons unsalted butter, at room temperature
¾cuppacked light brown sugar
1teaspoonpure vanilla extract
6ouncesbittersweet chocolatechopped into chips, or 1 cup store-bought chocolate chips
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.
To make the brownie batter:
Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
To make the cookie dough:
Whisk together the flour, baking soda, and salt.
Working with a stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter an, using a spatula and a light touch, spread it evenly over the batter.
Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.
When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch. (You can cut larger bars if you're serving to cookie lovers with Texas-size appetites.)
It’s been a long time since I’ve done 2 BBA breads in one week! My mom gave me a kitchen scale for Christmas and I’ve decided that it is so much more fun than measuring cups so I’ve been having a lot of fun with bread.
These Kaiser rolls were a little intimidating. There’s a fancy (maybe not) shaping technique that you have to use to get that little nub on top of the roll and the directions in the book weren’t much help for someone like me. “One end should come through at what would be 7 o’clock and the other end should come through at 5 o’clock.”Sounds easy enough but manipulating the dough so that it actually happened? Not so much. Mine were all over the clock.
Otherwise an easy bread though. It’s another 2 day recipe but this time you make a pate fermente which is just all-purpose flour, bread flour, salt, yeast, and water. That has the rise and then rest overnight. The next day you cut it into small pieces and mix it in with the rest of your ingredients.
So how were they? Perfect. Seriously perfect. My husband said that this is the best bread for a BLT and the man knows his BLTs! I only wish I would’ve had some poppy seeds to sprinkle on top with the sesame seeds. I definitely recommend this recipe and imagine the rolls would be great for just about any sandwich.
Am I the last BBA‘r to make Italian bread? I feel like I am! I’ve been seeing Kaiser rolls and Lavash crackers pop up on all the BBA blogs lately and I’m still stuck on Italian bread! I put it off because the last bread I made was the French bread and this one seemed almost exactly the same to me.
It was a 2 day bread (aren’t they all?!) which is another reason it took me so long to make it. On more than one occasion I’ve opened the book, saw that I needed to make a biga (just flour, yeast, & water kneading together and rested over night) and promptly closed the book.
Don’t ever show up on my doorstep looking for parchment. I buy it twice a year and run out within a week.
There was nothing difficult about the bread. I did have some trouble shaping it into torpedos if you can’t tell but that’s because I’m impatient not because it was a tricky dough.
And this is where I complain about hearth baking:
I just don’t get it. Hearth baking (a steam pan under the bread & spraying the sides of oven with water) is Annoying. Yes, with a capital A. I’ve made a lot of bread in my short baking life and I can’t tell the difference between a bread baked with a steam pan under it and one baked without. But when Peter Reinhart tells me to do it, I do it just in case this is the one bread that will be messed up if I don’t.
These little rolls make the best sandwiches. They’re so soft on the inside and the crust is deliciously chewy. I still can’t tell the difference between it and the French bread so I think one day I’ll have to make them both and do a side by side comparison.
As usual, if you’re interested in the book check it out here and make sure you visit the BBA blogroll to see what all the other bakers have been up to.
Anyone who has been hanging out around here for awhile can probably tell that Iâ€™m not a fish person. Shrimp is as fishy as I get normally but for some reason these salmon croquettes in the newest issue of Cooking Light spoke to me.
I was surprised at how much I liked them. The texture, I guess because I used canned salmon, was almost like a fishstick. Even the 2 year old loved them!
I just made a simple sauce of about 1/4 cup Greek yogurt, 1 tablespoon lemon juice, and maybe 1/4 teaspoon fresh dill. It was good but I really donâ€™t think they need any kind of sauce. Some lemon juice squeezed over top would be just perfect.
Salmon Croquettes adapted from Cooking Light
2 tablespoons Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
1/4 cup finely chopped green onions
2 tablespoons minced red pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 (5-ounce) cans pink salmon
1 egg, lightly beaten
1 cup panko breadcrumbs
1 tablespoon oil, for frying
Combine Greek yogurt, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients(through egg), stirring well. Add panko; toss. Shape mixture into 3-inch patties (I got 7, original recipe says 8).
Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
I’m generally not a raisin person, something about the texture just weirds me out, but I was watching Wizards of Waverly Place (not even gonna try to lie) this weekend and they were talking about oatmeal cookies. I was hit immediately with a craving.
I went to my baking bible and started getting the ingredients for the only oatmeal cookie recipe in the book only to realize that I’ve already made and blogged them. Hate when that happens. Luckily, almost every baking blog has at least one oatmeal cookie recipe so I had no problem finding one.
These were so spicy (not spicy spicy, just cinnamon spicy of course) and wonderful! A little chewier than I prefer but I can’t complain too much. I liked the addition of nuts which isn’t something you see too often in oatmeal cookies. They made it easier to tolerate the squishiness of the raisins.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if youâ€™re impatient, but I do find that they end up slighly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.