Cuisinart DLC-2007NC 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

2ounces (57 g) unsweetened baking chocolate, broken into 1/2 - inch (1.25 cm) pieces

2 large eggs

1 teaspoon (5 ml) vanilla extract

1/2 cup (125 ml) all-purpose unbleached flour

1	cup (250 ml) sugar	3/4	cup (175 ml) almond toffee bits (such
1/2	cup (125 ml) unsalted butter, melted		as Heath® brand)

Preheat oven to 350° F (177° C). Lightly coat an 8 x 8-inch (20 x 20 cm) 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 centre 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

4ounces (113 g) milk chocolate, chilled,

broken into 1-inch (2.5 cm) pieces

4ounces (113 g) white chocolate, chilled, broken into 1-inch (2.5 cm) pieces

1cup (250 ml) plus 2 tablespoons

(25 ml) all-purpose unbleached flour

1/3 cup (75 ml) pecan halves

1/2 teaspoon (2 ml) baking soda

1/4 teaspoon (1 ml) salt

1 large egg

6tablespoons (90 ml) firmly packed light brown sugar

6 tablespoons (90 ml) sugar

4tablespoons (50 ml) unsalted butter, softened

2-1/4 teaspoons (11.25 ml) vanilla extract

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