Eat This: Smitten Kitchen "Favorite Brownies" With Hazelnuts

Deb Perelman at the Smitten Kitchen blog got me started down the road to blogging and enjoying recipes online.  I read blogs like other people read biographies, unashamedly, unabashedly, happily.  

Deb's recipe for "My Favorite Brownies" was simple and delicious and now my new favorite.  I made three small changes and they turned out perfectly.  (1) I dusted the pan with cocoa powder before adding the batter (2) I added one teaspoon of instant espresso powder and, (3) I added one cup of chopped hazelnuts.  I was just in that kind of mood.  These lend themselves to additions really well.

Holiday Baking: Texas Style Chocolate Chocolate Pecan Cookies

I love chocolate chip cookies. I also like to refresh old standard recipes.  This is one of my favorite recipes - results in dark, spicy, sweet, chewy, brownie-like cookies.  The combination of sweet, chocolate, nuts and a little "spice" courtesy of the chipotle powder is unbeatable.  Not enough to be "hot", just enough to be "interesting".  Key to the success of this recipe this is the refrigeration, baking times and exact measurements.  Don't vary and these will turn out great. 

Here are the ingredients you need to make it happen:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda 
• 1 teaspoon espresso powder (enhances the chocolate flavor and you will never know it's here)
• 1 teaspoon chipotle powder (don't use more or it gets "hot" instead of interesting)
• 1 teaspoon ground cinnamon (again, just a "flavor layer" and not a major player)
• 5 tablespoons good cocoa powder (please do not use cheap cocoa - it makes a difference)
• 2 1/2 sticks unsalted butter, softened to room temperature
• 1 3/4 cups packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cups semisweet chocolate chips
• 1 cup dark chocolate chunks
• 1 cup chopped, tasted pecans (toasting the pecans lets the essential oils release and improves the flavor radically IMHO)

Directions

Sift the flour, salt, cinnamon, chipotle, espresso, cocoa powder, baking powder and baking soda together into a large bowl.

Sifting is key to insure even distribution of dry ingredients.

 Toast the pecans.  I used the toaster oven. You can also do it on the stovetop or in the oven. Be careful they don't burn or get too dark - they get bitter.  If they do, discard and go again.  I also substitute walnuts or any other favorite nut here. Once cooled, chop them and reserve for later. The nuts, whatever variety you choose, are the only thing that I use more of than the receipe calls for because I love them.  I used 1 1/2 cups chopped.

Toast these for much better flavor!

 Next, I beat the butter and sugars with the paddle attachment on my Kitchenaid stand mixer  on medium-high speed until pale and fluffy, about 4 minute.

Be sure to let this soften or you won't get perfect incorporation.

I use light brown sugar because I think it has a better flavor for cookies.

Add ONE EGG at a time and incorporate completely before adding the next.

Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined.

Stir in the chocolate chips and pecans - I do this on the lowest setting on the Kitchenaid ( you can also do it my hand if you are REALLY strong).

Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.

Remember: LET THE DOUGH REST FOR AT LEAST ONE HOUR

Preheat the oven to 375 degrees F. I prepare my half sheet pans using Silpat liners.  I think they are indispensable, but you can also just use parchment paper.

The original recipe this was adapted from called for "Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart".  I use a 50+ year old ice cream scoop and leave them in the little domed shape. They bake out nicely and I have pretty uniform cookies; it makes me happy!

Bake until the cookies are firm and dry around the edges; they will still be soft in the middle, about 12 minutes. Resist the urge to bake "for a couple of more minutes" - if you do, the bottom gets too stiff and dark and the texture just isn't as good.  Trust me. Been there, done that. These are a little like brownies in cookie form.

Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Adapted: Ginger Pecan, Peanut & Pistachio Blondies

I love brownies. I love blondies. Today I surfed past a recipe for Ginger Walnut Chocolate Blondies from Joy The Baker.  I didn't have candied ginger and I love multiple nut desserts (ask my family and friends). I also like the juxtaposition of sweet and salty, so I use salted roasted nuts. I revised JTB's recipe and made these.

This should make 9 individual blondies.

Here is the adapted recipe:

Pecan, Peanut & Pistachio Blondies
makes 9 servings
recipe adapted from Joy The Baker


1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans
1/2 cup roasted salted peanuts
1/2 cup pistachios
1/2 cup chocolate chips ( like dark chocolate best)


Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease an 8-inch square baking sheet.  Line with parchment paper, leaving two flaps hanging over the edges of the pan. Grease and flour the parchment paper.  Set aside.

In a medium bowl, whisk together melted butter and sugar. Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes.  Whisk in vanilla extract.

In a small bowl, whisk together flour, baking powder, baking soda, ginger, and salt.  Add all at once to the butter, sugar and egg mixture.  Stir until just incorporated.  Mixture will be fairly thick.  Fold in chocolate chips and nuts.

Spread batter into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center   comes out clean.  They will be golden brown. Remove from oven and allow to cool completely before cutting.

I like blondies COLD, as in refrigerated COLD.  Try these and let me know how you like them!