Triple Chocolate Brownies, Blonde Brownies

TRIPLE CHOCOLATE

BROWNIES

These rich, fudgy brownies are for

the true chocolate lovers.

Makes 24 brownies

nonstick cooking spray

1cup unsalted butter

6ounces unsweetened chocolate, finely chopped

2ounces bittersweet chocolate, finely chopped

1tablespoon cocoa powder

4large eggs, room temperature

1large egg yolk, room temperature

3 cups packed light brown sugar

2 teaspoons instant espresso powder

2 teaspoons pure vanilla extract

¾ cup unbleached, all-purpose flour

¼ cup cake flour, not self-rising

1teaspoon sea salt

¾cup bittersweet chocolate chips

1.Preheat oven to 375°F. Coat a 13x9-inch baking pan with nonstick cooking spray; line with parchment or aluminum foil.

Reserve.

2.Add the butter and chocolates to a heat- proof bowl and place over a pot of sim- mering water. Once both are completely melted, stir in the cocoa powder and set aside to cool to room temperature. Reserve.

3.Put the eggs and yolk in a medium-large mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix the eggs and egg yolk on speed 4 until light- ened, about 30 seconds. Add the brown sugar and beat on speeds 5 to 6 until light and thickened, another 1 to 2 min- utes. Add instant espresso and vanilla; beat until well combined. Stir the flours and salt together and then into the choc- olate mixture. Add the chocolate/flour mixture to the egg/sugars mixture and mix on speed 1 until just incorporated. With the mixer running, add the chocolate chips.

4.Pour into prepared pan. Bake for about 45 to 50 minutes, or until edges are dry. Cool completely before cutting.

Nutritional information per brownie:

Calories 270 (48% from fat) • carb. 35g • pro. 3g

•fat 16g • sat. fat 9g • chol. 64mg • sod. 102mg

•calc. 15mg • fiber 2g

BLONDE BROWNIES

Makes 24 brownies

nonstick cooking spray

2cups unbleached, all-purpose flour 1½ teaspoons table salt

½ teaspoon ground cinnamon

1 cup unsalted butter, cubed and at room temperature

½ cup granulated sugar

1 cup packed light brown sugar

3 large eggs at room temperature

1 tablespoon pure vanilla extract

1½ cups bittersweet chocolate chopped

1cup white chocolate chips

1cup walnuts

1.Preheat oven to 350°F. Coat a 13x9-inch baking pan with nonstick cooking spray; line with parchment or aluminum foil.

Reserve.

2.In a small bowl, combine the flour, salt and cinnamon. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 for about 20 seconds, or until fully combined. Reserve.

3.Put the butter into a medium-large mixing bowl. Using the hand mixer on speed 3, beat until lightened, about 30 seconds. Gradually add both sugars and beat

on speed 4 until lightened, another 30 seconds to 1 minute. Reduce to speed 3 and, with the mixer running, add the eggs, one at a time, and the vanilla; mix until well combined. Reduce to speed 1 and slowly add the dry ingredients. Once almost fully mixed, add the chopped chocolate, chocolate chips and nuts.

4.Pour into prepared pan. Bake for about

30 to 35 minutes, or until top is just start- ing to crack. The brownies should be fully cooled before cutting.

Nutritional information per brownie:

Calories 320 (48% from fat) • carb. 39g • pro. 3g

•fat 18g • sat. fat 10g • chol. 45mg • sod. 150mg

•calc. 10mg • fiber 1g