Double Chocolate Brownies

by Brian on August 21st, 2010 in Cookie Jar,Dessert Digest,Recipes No Comments

Before you say something like, “Another brownie recipe, does this man not have a limit?” I just want to tell you that I believe in democracy. This summer at Cooking by the Book, this has been the most requested dessert. By far. People just love brownies. Call it “Double Chocolate” and it’s irresistible.

The brownie flavor here is quite, quite intense. So this creature is the perfect foundation for a brownie sundae. Top this brownie with a scoop of rich vanilla ice cream for contrast [look for a Vanilla Bourbon Ice Cream in tomorrow's post!]. Or, go for a complement. Coffee or mocha ice creams would be fine choices.

You can be decadent and top with marshmallow fluff. By now you need a bigger bowl. And probably a second batch of these treats.

On technique, this is a brownie made in a saucepan, not in a mixing bowl. It’s quick to prepare and you have less kitchen mess — yet you create a real treat. Chances are, anyone who tastes this will also vote for more.

Double-Chocolate Brownies

Yield: Makes nine 2 ½-Inch squares

Ingredients:

• 1 stick unsalted butter, cut into large pieces
• 6 ounces bittersweet chocolate, chopped
• 1½ cups sugar
• 3 large eggs
• ¼ cup unsweetened cocoa powder
• ½ tsp salt
• ½ cup plus 2 tablespoons all-purpose flour, sifted
• Chopped walnuts, pecans or chocolate chips may be added

 
Preparation:

Preheat oven to 350°F.

Line an 8-inch square baking pan with the parchment, leaving a slight overhang on all sides. Melt the butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.

Pour batter into pan. Bake until set and toothpick inserted into center comes out with moist crumbs, 35 to 40 minutes. Let cool slightly in pan about 15 minutes. Lift brownies from pan using parchment. Remove parchment, transfer to a wire rack. Let cool completely. Cut into 9 squares.

Source: Martha Stewart Living Magazine

Chocolate Cannoli Sandwich Cookies [Way, Way, Way Beyond the Oreo]

by Brian on August 4th, 2010 in Cookie Jar,Dessert Digest,Recipes No Comments

Sandwich cookies are a monument in the history of marketing. Some genius figured out that the two layers cemented with sweet filling would prove irresistible. And they are. Do you know how many Oreos have been made? 491 billion. That’s a big number, the size the Defense Department Budget. I’m not anti-government, but what if we tried to win over everyone by showering them with cookies instead of bullets.

Here is recipe built on the Oreo idea but with a far more fascinating combination of wafers and filling. These cookies are soft and intensely cocoa-flavored. And the filling is a rich combination of pistachios and mascarpone. One bite and eyes pop open: “This is different!” This delicious cookie will be a treat for friends and family. You could probably convert a stranger into a friend with just one, although they might hold out for a second. Indulge them.

It’s clear that the best selling sandwich concept is two chocolate cookies and a whitish filling. Those “reverse” Oreos with vanilla cookies and chocolate filling have far smaller sales. I’m taking that as a culinary challenge, and if I succeed, you’ll be the first to know.

Chocolate Cannoli Sandwich Cookies

Yield: 16 Sandwich Cookies

Ingredients for the Cookie:

• 2 sticks unsalted butter, cut into pieces at room temperature
• ⅔ cup granulated sugar
• ½ cup packed light brown sugar
• 3 tablespoons whole milk
• ½ teaspoon vanilla extract
• 1½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup mini semi-sweet chocolate chips

 
Ingredients for the Filling:

• 1½ cups chopped roasted unsalted pistachios
• 1½ cups mascarpone cheese
• ¾ cup ricotta cheese
• 1½ cups confectioner’s sugar
• ½ teaspoon vanilla extract
• ¾ teaspoon salt

 
Preparation:

Make the cookies: Beat the butter and both sugars with a mixer until creamy. Beat in the milk and vanilla until combined. In a medium bowl, whisk the flour, cocoa, salt and baking soda. With the mixer on low speed, slowly add the dry ingredients to the butter mixture and beat until just combined. Stir in the chocolate chips, if desired. Scoop the dough onto a sheet of wax paper and shape into a 2-inch-log. Wrap in the wax paper and refrigerate at least 2 hours or overnight.

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Slice the dough into 1/3-inch thick rounds with a sharp knife. Place on the prepared baking sheet and bake 10 minutes. Cool the cookies for a few minutes on the baking sheet, then transfer to a rack to cool completely.

Meanwhile, make the filling: Combine ¾-cup pistachios, the mascarpone, ricotta, confectioners’ sugar, vanilla and salt with a mixer on low speed until just blended; do not overmix or the filling will be too thick.

To assemble, sandwich about ½-inch filling between 2 cookies. Repeat with the remaining cookies and filling. Roll the edges in the remaining ¾-cup pistachios.

Source: Adapted from Food Network Magazine