Bittersweet Espresso Brownies

½cup dried cherries

¼ cup raisins

½cup granulated sugar

2 tablespoons honey

1 teaspoon pure vanilla extract

Preheat the Cuisinart® Convection Toaster Oven Broiler to 350ºF on the bake setting with the rack in position A. Lightly coat a 9-inch square baking dish with cooking spray.

In a medium bowl, combine the oats with the brown sugar, flour, cinnamon and salt. Add the melted butter and stir until the mixture is evenly moist- ened. Use your fingers to pinch the mixture into large crumbs; reserve.

In a medium bowl, toss the sliced apples with the lemon juice, cherries, rai- sins, granulated sugar, honey, and vanilla. Spoon the apple mixture evenly into the prepared baking dish. Sprinkle evenly with the reserved crumb mixture.

Bake in the preheated oven for 35 to 40 minutes, until the apples are ten- der and the filling is bubbling. Let rest for 20 to 30 minutes before serving. Serve warm or at room temperature with vanilla ice cream, frozen yogurt, or freshly whipped cream.

*For ease in slicing, use the Cuisinart® Food Processor fitted with the 4mm slicing disc.

Nutritional information per serving:

Calories 360 (23% from fat) • carb. 67g • pro. 5g • fat 10g • sat. fat 6g • chol. 25mg

• sod. 75mg • calc. 25mg • fiber 5g

Makes 16 brownies

½cup chopped walnuts nonstick cooking spray

¾cup unsalted butter, cubed

4ounces unsweetened chocolate, finely chopped

2 ounces bittersweet chocolate, finely chopped

3 large eggs

1 cup granulated sugar

½ cup packed light brown sugar

2 teaspoons instant espresso

2 teaspoons pure vanilla extract

¾ cup unbleached, all-purpose flour, plus more for dusting pan

¾ teaspoon table salt

Preheat the Cuisinart® Convection Toaster Oven Broiler to 400°F on the bake setting with the rack in position B. Line the baking pan with aluminum foil. Spread the walnuts on the prepared pan and toast for 2 to 3 minutes, or until fragrant and lightly browned. Cool to room temperature. Reduce oven temperature to 375°F and move the rack to position A.

Coat a 9-inch baking pan with nonstick cooking spray; lightly dust with unbleached, all-purpose flour. Reserve.

Add the butter and chocolates to a heatproof bowl and place over a pot of simmering water. Once both are almost completely melted, set aside to cool to room temperature. Reserve.

In a large mixing bowl, beat eggs with a Cuisinart® Hand Mixer until light- ened, about 30 seconds. Add the sugars and beat until light and thickened, another 30 seconds to 1 minute. Add instant espresso and vanilla; beat until well combined. Add flour and salt; mix until just incorporated. Gently fold in toasted walnuts.

Pour into prepared pan. Bake for about 35 minutes, or until edges are dry.

Nutritional information per brownie:

Calories 260 (54% from fat) • carb. 28g • pro. 3g • fat 17g • sat. fat 9g • chol. 60mg

• sod. 120mg • calc. 30mg • fiber 2g