Marzipan Brownies
Makes 16 brownies
Ingredients
2/3 cup [160 ml] all-purpose flour
2 tbsp [30 ml] Dutch-processed cocoa powder
½ tsp [2.5 ml] salt
3 oz [85 g] bittersweet chocolate, chopped
3 oz [85 g] unsweetened chocolate, chopped
½ cup [125 ml] unsalted butter, cut into cubes (1 stick)
½ cup [125 ml] granulated sugar
½ cup [125 ml] light brown sugar, packed
2 large eggs, lightly beaten
½ tsp [2.5 ml] vanilla extract
½ tsp [2.5 ml] almond extract
¼ cup [60 ml] chopped almonds
For the marzipan layer
8 oz [226 g] almond paste
¼ cup [60 ml] heavy cream
1 tbsp [15 ml] agave or corn syrup
For the glaze
3 oz [85 g] bittersweet chocolate, chopped
2 tbsp [30 ml] unsalted butter, cut into cubes
Method
Preheat oven to 350°F [180°C]. Line the bottom and sides of an 8-by-8-inch (20-by-20-cm) baking pan with parchment paper. Sift together flour, cocoa and salt in a small bowl and set aside.
Melt chocolates and butter in a double-boiler over gently simmering water or in the microwave (low-heat setting). Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly. Whisk in eggs, vanilla, and almond extract until just combined. Sprinkle flour mixture over and fold into chocolate mixture using a rubber spatula until just incorporated (do not overmix). Fold in chopped almonds. Pour into prepared pan. Bake for about 25 minutes or until just set and a toothpick inserted in the middle comes out clean. Let brownies cool completely.
Make the marzipan layer: Cut the almond paste log into small cubes. In a small saucepan over medium-low heat, warm the cream and syrup, then add the almond paste. Heat the mixture, using a rubber spatula to mash the almond paste cubes and help it mix in with the cream. Keep on working the mixture over low heat until the almond paste is completely dissolved. Once the marzipan mixture is ready, pour over the brownies layer and spread into a thin, even layer. Cover the baking pan with plastic wrap and refrigerate until cool and set.
Make the glaze: Gently melt the chocolate and butter together in a double-boiler over gently simmering water or in the microwave (low-heat setting). Stir until smooth. Pour over the marzipan layer, carefully spreading into a thin, even layer. Return to refrigerator and chill until set, at least 30 minutes or overnight.
To serve, remove the parchment paper and cut into 2-inch [5-cm] square. Serve at room temperature, or refrigerate in an airtight container for up to 5 days.
Recipe Credit: Adapted from Lindsey Landis, Love & Olive Oil
White Chocolate and Hazelnut Brownies
Makes 12
Ingredients
1/3 cup [80 ml] unsalted butter, cut into pieces
6 oz [170 g] white chocolate, chopped
2 eggs
1 cup [250 ml] sugar
2 tsp [10 ml] vanilla extract
1 cup [250 ml] all-purpose flour
½ tsp [2.5 ml] baking powder
¼ tsp [1.25 ml] salt
¼ cup [60 ml] dried cranberries
½ cup [125 ml] hazelnuts, lightly toasted, peeled, and chopped
To serve
Icing sugar or hazelnut spread
Method
Preheat oven to 350°F [180°C]. Butter and line a 9-inch [23 cm] baking pan with parchment paper.
In a stainless bowl set over a pot of simmering water, melt the butter halfway. Add the white chocolate and stir until melted. Allow to cool to room temperature.
In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in dried cranberries and hazelnuts and spoon into prepared pan.
Bake about 35 minutes, or until fully puffed and golden on top. The brownies will deflate when you take them out of the oven and this is normal: you don’t want to overcook them so they remain moist and tender.
To serve, dust with icing sugar or drizzle some melted hazelnut spread on top.
Recipe Credit: Anna Olson
Vanilla Caramels with Fleur de Sel
Makes 64 caramels
Ingredients
1 cup [250 ml] heavy cream
5 tbsp [75 ml] unsalted butter
½ tsp [2.5 ml] vanilla extract
1 vanilla bean pod, split lengthwise and scraped
1¼ tsp [6.25 ml] fleur de sel, plus more for sprinkling
1½ cups [375 ml] sugar
¼ cup [60 ml] light corn syrup
¼ cup [60 ml] water
Method
Line the bottom and sides of an 8-inch [20-cm] square baking dish with parchment paper. Lightly butter the parchment.
In a small saucepan, combine the cream, butter, vanilla extract, vanilla bean seeds, pods, and fleur de sel. Heat over medium-high heat and bring to a boil. Remove from the heat and set aside.
In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium-high heat, stirring occasionally until the sugar is dissolved. Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.
Remove the vanilla bean pods from the cream mixture and carefully stir the cream mixture into the caramel – the mixture will bubble up, so pour slowly and stir constantly. Continue simmering the mixture until it registers 248°F [120°C] on a candy thermometer. Immediately remove from the heat and pour into the prepared pan. Let cool for 30 minutes, then sprinkle lightly with additional fleur de sel. Continue to let sit until completely set and cooled.
Cut into 1-inch pieces (a buttered pizza cutter is the best tool for this task). Wrap the individual caramels in small pieces of wax paper, about 4-inch squares. Keep the caramels in the fridge, but take them out a little while before eating to soften them up. You can also keep them at room temperature, but be advised that they keep a little soft that way.
Recipe Credit: My Baking Addiction
Pistachio-Cranberry Biscotti Straws
Makes about 24 biscotti straws
Ingredients
1¼ cups [310 ml] unbleached all-purpose flour
½ cup [125 ml] sugar
1 tsp [5 ml] baking powder
¼ tsp [1.25 ml] salt
¾ cup [180 ml] unsalted shelled pistachios (about 3½ oz [100 g])
½ cup [125 ml] sweetened dried cranberries (about 2½ oz [70 g])
1 large egg
1 large egg white
1 tbsp [15 ml] finely grated orange zest (from about 2 oranges)
1 tbsp [15 ml] fresh orange juice
¾ tsp [3.75 ml] pure vanilla extract
Method
Position a rack in the center of the oven and heat the oven to 325°F [162°C]. Line a large cookie sheet with parchment or a nonstick baking liner.
With an electric mixer fitter with the paddle attachment, mix the flour, sugar, baking powder and salt on low speed until well blended. On low speed (or with a wooden spoon if mixing by hand), briefly mix in the nuts and cranberries.
In a small bowl, or a 1-cup glass measure, whisk the egg, egg white, orange zest, orange juice and vanilla. With the mixer on low speed, slowly pour in the gg mixture (or mix in with the spoon). Continue mixing until well blended and a sticky, moist dough forms, 1 to 2 minutes. Dump the dough (it will be crumbly) onto the prepared cookie sheet. Using slightly damp hands, shape the dough into a 7 x 11.5-inch [18 x 30-cm] rectangle. Press and shape the dough as evenly as possible.
Bake until the rectangle is golden brown on top and slightly darker brown around the edges, about 25 minutes. Transfer the cookie sheet to a rack to cool until it can easily be handled, about 10 minutes.
Transfer the biscotti to a cutting board (use a spatula to loosen it from the parchment paper if necessary). Using a serrated knife, cut the biscotti crosswise into slices about 1/3-inch [1-cm] thick. Use a gentle sawing motion to break through the crust. After that, a firm push down on the knife is all that’s needed. Discard the parchment, return the slices to the cookie sheet, and arrange them with a cut side down (it’s alright if they touch because they won’t spread).
Bake until the biscotti are light golden brown and feel dry, about 14 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely; they’ll crisp as they cool.
Recipe Credit: Fine Cooking
Candied Orange and Maple Madeleines
Makes 36 madeleines
Ingredients
1 cup [250 ml] unbleached all-purpose flour
1 tsp [5 ml] baking powder
Pinch salt
1 tsp [5 ml] ground ginger
Pinch ground nutmeg
6 eggs, room temperature
1 cup [250 ml] maple sugar (granulated type)
1 cup [250 ml] unsalted butter, melted, plus more for buttering the madeleine pan
½ cup [125 ml] candied orange zest, finely chopped
Method
Preheat oven to 375°F [190°C]. Butter the madeleine molds generously and reserve.
In a large bowl, sift the first 6 ingredients together. Reserve.
Break the eggs in a medium bowl and add the maple sugar. Using an electric beater, beat the eggs and maple sugar together for 5 minutes until the mixture is pale and thick. Add the melted butter and beat lightly before adding the reserved dry ingredients a third at a time, beating just until incorporated. Using a spatula, mix in the candied orange zest.
Spoon the batter into the molds, filling each mold 3/4 full. Bake for 13-15 minutes, or until risen and golden. Unmold as soon as you take the madeleines out of the oven and let cool on a rack.
Madeleines will keep refrigerated in an airtight container for 2 weeks. They also freeze very well.
Note: If you have just one 12-mold pan, you can bake the madeleines in batches, keeping the remaining batter in a covered container at room temperature until you’ve used it all up. As soon as you unmold the baked madeleines, cool the pan under cold running water, wash it, butter it again and fill it with batter to bake another batch.
Recipe Credit: La fédération des producteurs acéricoles du Québec
Salted Butter Caramel Ice Cream
Makes one generous quart (liter)
Ingredients
2 cups [500 ml] whole milk, divided
1½ cups [300 g] sugar
4 tbsp [60 g] salted butter
½ tsp [2.5 ml] sea salt (see note)
1 cup [250 ml] heavy cream
5 large egg yolks
¾ tsp [3.75 ml] vanilla extract
Method
Make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1½ cups [300 g] sugar in the saucepan in an even layer. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.
Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160°-170°F (71°-77°C). Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Notes: Be sure to use good salt (fleur de sel, Maldon, fine gray salt or kosher salt). Don’t use ordinary fine table salt; it’s far too harsh. Because of the caramel in this ice cream, once churned and frozen, it’ll remain nice & creamy (as shown in the photo.) To make it firmer, crank up your freezer a bit or store it in a shallow pan.
Recipe Credit: Adapted from David Lebovitz
Apple and Almond Tart
Makes one 11-inch [28-cm] tart
Ingredients
For the crust
2 cups [500 ml] flour
6 oz [170 g] butter
5 tbsp [75 ml] sugar
¼ tsp [pinch] salt
1 egg
1 egg yolk
For the tart
½ cup [125 ml] butter, softened
½ cup [125 ml] sugar
2 eggs
½ cup [125 ml] all-purpose flour
2 oz [56 g] finely ground almonds
1 tsp [5 ml] almond extract
4 apples, peeled and sliced 1/8-inch thick (any variety of apple that you would use in a pie would do just fine)
Method
First, prepare the crust. Mix the flour, butter, sugar and salt in the bowl of a food processor until combined. Add the diced butter and pulse until butter pieces are the size of edamame. Add the egg and egg yolk and mix until the dough starts coming together. If the dough seems to lack moisture, add 1 tablespoon [15 ml] of very cold water and pulse again. Turn the dough out onto a work surface and gather it together in a large disk. Wrap in plastic and chill for 20 minutes before rolling.
Preheat the oven to 350ºF [175ºC]. Roll out the dough on a floured surface into a circle slightly bigger than your tart pan (preferably an 11-inch [28-cm] fluted pan). Put the dough into the pan and press the dough into the corners all the way around, and remove any overhanging dough from the sides. Patch any holes in the crust with the dough scraps.
Blind bake the pie crust: Line the tart shell with a large circle of parchment paper. Fill it with pie weights and bake in the preheated oven for 25 minutes. Remove from the oven, take out the pie weights and the paper together, and bake again for about 10 minutes, or until the bottom of the crust is cooked, but has not darkened. Let the crust cool while you prepare the filling. Leave the oven on.
Beat the butter and sugar together in an electric mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Add the eggs, beat for one more minute. Finally, beat in the flour, almonds, and almond extract, stopping to scrape the sides of the mixing bowl if necessary. Spread this mixture in an even layer into the baked tart shell. Begin arranging the sliced apples around the side in overlapping concentric circles, until the entire top of the tart is covered. Bake for about 30 minutes, or until the center of the tart is firm and fully cooked. Remove from the oven and cool completely before slicing.
Recipe Credit: Mark Sopchak, Sweet Fine Day
Double Chocolate Espresso Cookies
A decadent chocolate flavor, best enjoyed with a glass of milk or an espresso.
Makes 50-55 cookies
Ingredients
2¼ sticks unsalted butter, room temperature (10 oz [254 g])
1 cup [250 ml] sugar
1 cup [250 ml] light brown sugar
2 eggs, room temperature
2½ [625 ml] cups flour
¾ cups [180 ml] unsweetened cocoa powder
1 tsp [5 ml] baking soda
1 tsp [5 ml] Kosher salt
2 tbsp [30 ml] instant espresso powder (like Medaglia D’Oro, or similar)
12 oz [340 g] semisweet chocolate chips
Method
Preheat oven to 350ºF [175ºC].
Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. Use a whisk to make sure the dry ingredients are well mixed.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips – the mixture will be dense.
Line a baking sheet with Silpat or parchment paper. Using a 1½” [3.75 cm] ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2” [5 cm] apart (the cookies spread quite a bit). Bake for 10-12 minutes – do not overbake! You want the cookies crunchy around the edges but tender and gooey in the center. Cool on a wire rack and serve.
Note: The recipe can easily be halved. Also, the cookies freeze very well. Let stand at room temperature for 20-25 minutes to defrost. They are even better served warm.
Recipe Credit: Kelsey The Naptime Chef, via Food52
Blueberry & Oat Crumb Bars
Makes 32 bars
Ingredients
1 cup [250 ml] white sugar
2 tsp [5 ml] baking powder
1½ cups [375 ml] unbleached all-purpose flour
1 cup [250 ml] regular oats
½ cup [125 ml] whole wheat flour
1 cup [250 ml] cold butter (2 sticks), diced
1 egg
¼ tsp [1.25 ml] salt
1 lemon, zest and juice (separate)
4 cups [1 L] fresh blueberries (preferably wild)
½ cup [125 ml] white sugar
4 tsp [20 ml] cornstarch
Method
Preheat the oven to 375°F [190°C]. Line a 9 x 13 inch [23 x 33 cm] baking pan with parchment paper, cutting it large enough so the sides come all the way up the sides of the pan. The overhanging paper will make it easy to pull the bars from the pan after baking.
In the bowl of a food processor, pulse together 1 cup sugar, white and whole wheat flours, oats and baking powder. Mix in salt and lemon zest. Add the cold butter and the egg. Pulse until dough is crumbly. Pat half of the dough into the prepared parchment-lined baking pan.
In a large mixing bowl, stir together the remaining sugar (½ cup [125 ml]), cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown and blueberries are bubbly around the edges. Cool completely before cutting into squares.
Notes:
- You can omit oats and replace it by an equal quantity of unbleached all-purpose flour.
- If you don’t want to use whole wheat flour, replace it by an equal quantity of unbleached all-purpose flour.
- This recipe is also great with other fruits or berries, such as raspberries, blackberries, cherries or cranberries (use orange zest and juice with cranberries).
Recipe Credit: Adapted from Deb Perelman, The Smitten Kitchen.
Coffee-Infused Brownies with Dark Chocolate Glaze and Walnuts
A rich and luscious dessert that will outshine all other brownie recipes you’ve made before.
Makes 24 to 32 squares
Ingredients
12 oz [400 g] unsalted butter (1½ cups [375 ml])
1¼ cups [310 ml] good-quality cocoa powder
2¾ cups [680 ml] granulated sugar
¾ tsp [3.75 ml] salt
2 tbs [10 ml] Kahlua (coffee liquor)
1½ tsp [7.5 ml] instant coffee granules
5 large eggs
1 2/3 cups [410 ml] all-purpose flour
¾ cup [180 ml] semisweet chocolate chips
¾ cup [180 ml] toasted, chopped walnuts
For the topping
6 oz [200 g] chopped bittersweet chocolate
4 oz [115 g] unsalted butter (½ cup [125 ml])
1 cup [250 ml] finely chopped, toasted walnuts
Method
Preheat oven to 325°F [160°C]. Line the bottom and sides of a 9×13-inch (see note) straight-sided baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.
Put the butter in a large saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt, and whisk until well blended. Use your fingertip to check the temperature of the batter — it should be warm, not hot. If it’s hot, set the pan aside for a minute or two before continuing.
Whisk in the Kahlua and instant coffee and then the eggs, one after the other, mixing until just blended after each addition. Sprinkle the flour over the batter and stir with a rubber spatula until just blended. Stir in the semisweet chocolate chips and walnuts.
Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. Do not overbake! Cool the brownies completely in the pan on a rack, about 3 hours.
To make the topping: Put the chopped bittersweet chocolate and butter in a small, heatproof bowl set over a small pot of barely simmering water and stir frequently until melted, about 3 minutes (alternatively, the chocolate and butter can be melted in a microwave).
Pour the glaze over the brownies and spread to within 1/2 inch of the edges using a small offset spatula. Sprinkle the walnuts over the glaze. Set the brownie aside until the glaze is firm.
Using the foil overhang, lift the brownies from the pan. Carefully peel away the foil. Cut the brownie into small squares and serve immediately, or wrap in plastic or waxed paper and refrigerate for up to 5 days (see note). Let the brownies come to room temperature before serving.
Notes:
Baking pans: This recipe makes a big batch of brownies. Using a 9×13-inch [23x33-cm] pan will make thick brownies (about 2-inch [5-cm] thick). Because they are so indulgent, I prefer using two 9×9-inch pans, which make brings the brownies down to about a 1¼-inch [3-cm] thickness.
Freezing the brownies: Because this recipe makes a big batch of brownies, I like to cut them into serving-size squares (with the ganache and walnuts on), store them in an airtight container then freeze them. They keep beautifully and take just 20 minutes to defrost at room temperature.
Recipe Credit: Marie Asselin / Fine Cooking, recipe created with the iPhone app Recipe Maker: Brownies
