Saturday, December 02, 2006

Two Classics

Recently, I made totally classic brownies -- here's a photo of the ones that are still in the freezer. I also make totally classic blondies from time to time. Both are irresistible to eat when still hot: don't burn your tongue on the melted chocolate!

By request, here are the recipes, both fairly easy and quick.

Classic Brownies
From Baker’s Chocolate package 2006

4 squares unsweetened chocolate
1-½ sticks butter (3/4 cup)
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
up to 1 cup chopped nuts (optional – you could also use dried cranberries or cherries)

Heat oven to 350 degrees. Thoroughly grease 9 x 13 inch baking pan.

1) Microwave Method: Melt chocolate and butter in microwave for 2 mins. on high in mixing bowl large enough for all ingredients. Stir to complete melting of chocolate. Cool if necessary to avoid cooking the eggs during step 2.
1) No Microwave Method: Melt chocolate and butter in top of double boiler, stirring occasionally. Allow to cool to avoid cooking the eggs in step 2. If you used a large enough double boiler, proceed. Otherwise, scrape chocolate into larger mixing bowl and continue.

2) Fully stir sugar into chocolate mixture. Mix eggs & vanilla together and add to batter. Stir in flour. Also add nuts to batter if you like the nuts spread througout the brownies (see next instruction).

3) Spread batter in pan. Alternate use of nuts: spread the nuts on top and pat slightly into batter if you like the nuts on top.

4) Bake for 30 minutes. Tester will not be clean: it will have a few sticky crumbs. Do not overbake. Cool for 15-20 minutes and cut in squares. Loosen from pan. Remove when cool.

Classic Blondies
(also known as Butterscotch Brownies)

1 stick butter
1 tsp baking powder
1 cup brown sugar
1 tsp vanilla
1 egg
1 cup flour
1 and 1/3 cup mixed fruit, chocolate, and nuts. Use any nuts, chocolate chips, chopped chocolate, chopped dried apricots, dried cherries, chopped candied ginger, or any other dried fruit in a combination that appeals to you.

Grease an 8" or 9" square pan. Preheat oven to 350 degrees.

1) Melt butter and brown sugar in saucepan or microwave. Cool so it won't cook the egg in next step.

2) Add egg and vanilla. Sift in flour. Stir well. Add nuts and fruit to batter and stir well. Or wait and spread them on top of batter in pan in step 3. Chocolate chips or chunks definitely work better if added to top of batter, without stirring, after it is in the pan.

3) Spread mixture in greased pan. Add remaining chocolate/fruit/nuts. Just press it in a little. Bake 40 minutes at 350 degrees. Tester will not be completely clean when they are done.

4) Cut brownies into squares after cooling 20 minutes. Loosen from pan. Remove when cool.

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