Cuisinart TOB-80 manual Bittersweet Espresso Brownies, Fall Fruit Cobbler

Bittersweet Espresso Brownies

A sugary outside and a fudge-like interior make these the richest brownies.

Makes 16 brownies

nonstick cooking spray

¾cup unsalted butter, cubed

4ounces unsweetened chocolate, chopped

4ounces bittersweet chocolate, chopped

2tablespoons cocoa powder

2teaspoons espresso powder

3large eggs

1½ cups granulated sugar

2teaspoons pure vanilla extract

½ cup unbleached, all-purpose flour

¾ teaspoon kosher salt

1.Preheat the Compact Toaster Oven Broiler set to Bake at 350°F with the rack in position A for 5 minutes. Lightly coat a 9-inch square baking pan with nonstick cooking spray; line with parchment paper. Reserve.

2.Put the butter and chocolates into a heatproof bowl and place over a pot of simmering water. Once they are almost completely melted, stir in cocoa powder and espresso powder. Set aside to cool to room temperature.

3.Using a hand or stand mixer, beat eggs to break up and then gradually add the sugar. Mix until light and thickened, about 1 to 2 minutes. Add vanilla; beat until well combined.

4.Stir the flour and salt into the cooled chocolate mixture; mix until just incorporated. Fold the chocolate mixture into the egg mixture and stir until the mixture is no longer streaky.

5.Pour into prepared pan. Bake for about 22 to 25 minutes, or until edges are just dry. These are the best after chilling overnight.

Nutritional information per brownie:

Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 9g

• chol. 57mg • sod. 87mg • calc. 12mg • fiber 2g

Fall Fruit Cobbler

Add a dollop of freshly whipped cream to top off

this delicious autumn treat.

Makes 8 to 10 servings

Filling:

nonstick cooking spray

¾pound pears, peeled, cored and cut into 1-inch pieces

¾pound apples, peeled, cored and cut into 1-inch pieces ½ to ¾ pound Italian plums, pitted and cut into eighths

½ cup granulated sugar

¼ cup unbleached, all-purpose flour

¾teaspoon ground cinnamon

¼teaspoon grated orange zest pinch kosher salt

Topping:

1cup plus 1 tablespoon unbleached, all-purpose flour

¼ cup granulated sugar

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

¼ teaspoon ground cinnamon

¼ teaspoon grated orange zest

4tablespoons (1/2 stick) unsalted butter, cold, cut into small cubes

2⁄3 cup buttermilk*

½ teaspoon pure vanilla extract

*If you don’t have buttermilk, you can add 2 teaspoons lemon juice or white vinegar to enough milk to make 2⁄3 cup. Let stand 5 minutes; proceed with recipe.

1.Preheat the Compact Toaster Oven Broiler set to Bake at 325°F with the rack in position A for 5 minutes. Lightly and evenly coat a 9-inch round or square pan with cooking spray.

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