Cuisinart DLC-2007N manual Desserts, Toffee Brownies, Double Chocolate Chunk Cookies

Desserts

Toffee Brownies

Our sinfully delicious brownies just melt in your mouth.

Makes 16 servings

	Cooking spray	2	large eggs
2	ounces unsweetened baking choco-	1	teaspoon vanilla extract
	late, broken into 1/2-inch pieces	1/2	cup all-purpose unbleached flour
1	cup sugar
		3/4	cup almond toffee bits (such as
1/2	cup unsalted butter, melted		Heath® brand)

Preheat oven to 350° F. Lightly coat an 8 x 8-inch baking pan with vegetable oil cooking spray. Line pan with foil, allowing two sides to overlap pan for easy removal from pan. Lightly coat foil lining with vegetable oil cooking spray.

Insert metal blade. Process chocolate until coarsely chopped, about 20 to 25 seconds. Add sugar and process until chocolate is as fine as the sugar, about 45 seconds. With unit run- ning, pour melted butter through the small feed tube and process until blended, about 20 to 25 seconds. Scrape work bowl. Add eggs and vanilla; process until fluffy and light, about

10 to 15 seconds. Add flour and toffee bits; pulse until just combined, about 5 to 6 times. Do not overprocess. Spread in prepared pan. Bake until top of brownies looks set and a toothpick inserted in the center comes out almost clean, about 25 to 30 minutes. (Due to the fudgy nature of the brownies, the toothpick will not be completely clean.) Cool in pan for 15 minutes. Use foil overhangs to remove from pan and let cool completely before slicing. Cut into 16 squares.

Preparation: 10 minutes, plus 30 minutes to bake

Nutritional analysis per Brownie:

Calories 202 (52% from fat) • carb. 23g • pro. 2g • fat 12g

sat. fat 6g • chol. 46mg • sod. 69mg • fiber 1g

Double Chocolate Chunk Cookies

Chocolate heaven!

Makes 24 cookies

4	ounces milk chocolate, chilled,	1/4	teaspoon salt
	broken into 1-inch pieces	1	large egg
4	ounces white chocolate, chilled,
		6	tablespoons firmly packed light
	broken into 1-inch pieces
			brown sugar

1cup plus 2 tablespoons all-purpose unbleached flour

1/3 cup pecan halves

1/2 teaspoon baking soda

6 tablespoons sugar

4tablespoons unsalted butter, softened 2-1/4 teaspoons vanilla extract

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