Bon Appetit Desserts (166 page)

6 tablespoons (¾ stick) unsalted butter

½ teaspoon salt

¾ cup unbleached all purpose flour, sifted (measured, then sifted)

3 large eggs

4 cups vegetable oil (for deep frying)

Mix sugar and cinnamon in shallow bowl. Set aside. Combine ¾ cup water, butter, and salt in heavy medium saucepan. Stir over medium heat until butter melts. Increase heat and bring to boil. Add flour all at once and stir with wooden spoon to blend. Stir over medium heat until dough forms a ball in center of saucepan, about 1 minute. Transfer dough to bowl. Using electric mixer, beat dough 15 seconds. Add eggs 1 at a time, beating until blended after each addition.

Attach deep-fry thermometer to side of heavy large deep saucepan. Add oil to saucepan and heat to 370°F. Working in batches, carefully drop mounded ½ teaspoonfuls of dough into hot oil and cook until golden brown, adjusting heat as necessary to maintain temperature and turning fritters occasionally, about 3 minutes per batch. Using slotted spoon, transfer fritters to paper towels and drain 10 seconds. Immediately roll fritters in cinnamon sugar. Serve fritters hot, or cool up to 3 hours and serve at room temperature.

Old-Fashioned Brownies

Fudge Brownies with Walnuts

Chocolate-Chocolate Chip Brownies with Pecans and Raisins

Chocolate-Espresso Brownies with Chocolate Glaze

Fudgy Hazelnut Brownies with Marbled Chocolate Glaze

Fudgy Toffee Brownies

Mint Chocolate Brownies

Coconut Checkerboard Brownies

Chocolate Brownies with Orange-Cream Cheese Frosting

Chocolate Brownies with Peanut Butter Frosting

Raspberry Brownies

White Chocolate Suzette Brownies

Double-Lemon Bars

Lemon-Coconut Bars

White Chocolate and Lime Cheesecake Bars

Apricot-Walnut Bars

Triple-Cherry Streusel Bars

Classic Date Bars

Fig and Rum Squares

Pumpkin Cheesecake Crumble Squares

Banana-Oatmeal Bars with Chocolate Chunks

Coconut Macaroon Bars

Double-Nut Maple Bars

Brown Sugar Bars with Milk Chocolate and Pecans

Chocolate-Caramel Slice

Pecan Squares

Dried Fruit and Nut Bars

Old-Fashioned Brownies

Sometimes all you want is a good, simple, classic chocolate brownie. Look no further.
Makes 2 dozen

Nonstick vegetable oil spray

5 ounces unsweetened chocolate, chopped

½ cup (1 stick) unsalted butter, cut into 8 pieces

2 cups sugar

2 teaspoons vanilla extract

4 large eggs

¼ teaspoon salt

1 cup unbleached all purpose flour

Preheat oven to 350°F. Line 13×9×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang on both long sides. Spray foil with nonstick spray. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 15 minutes.

Whisk sugar and vanilla into chocolate mixture. Whisk in eggs and salt, then stir in flour. Spread batter in prepared pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool in pan.

DO AHEAD
:
Brownies can be made 1 day ahead. Cover and let stand at room temperature.

Using foil as aid, lift brownies from pan and cut into bars.

Fudge Brownies with Walnuts

A classic brownie with a bit of crunch. Don’t care for walnuts? Try chopped toasted pecans instead.
Makes about 2 dozen

Nonstick vegetable oil spray

5 ounces bittersweet or semisweet chocolate (do not exceed

61% cacao), chopped

¾ cup (1½ sticks) unsalted butter, cut into 12 pieces

2 ounces unsweetened chocolate, chopped

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

¼ teaspoon salt

1 cup unbleached all purpose flour

1 cup chopped walnuts

1 cup bittersweet or semisweet chocolate chips

½ cup heavy whipping cream

3 ounces bittersweet or semisweet chocolate (do not exceed

61% cacao), chopped

BROWNIES
: Preheat oven to 350°F. Spray 9×9×2-inch metal baking pan with nonstick spray. Stir bittersweet chocolate, butter, and unsweetened chocolate in medium saucepan over low heat until melted and smooth. Remove from heat.

Whisk sugar, eggs, vanilla, and salt in large bowl until fluffy. Stir in melted chocolate mixture. Mix in flour, then nuts and chocolate chips; spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes.

GLAZE
: Meanwhile, bring cream to boil in small saucepan. Remove from heat. Whisk in bittersweet chocolate. Pour glaze over brownies in pan. Chill uncovered 1 hour. Cut into squares. Serve cold or at room temperature.

Chocolate-Chocolate Chip Brownies with Pecans and Raisins

This quick and easy dessert would be great made with almost any kind of nut. Three others to try: walnuts, almonds, and peanuts.
Makes 16

⅔ cup unbleached all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

3 ounces unsweetened chocolate, chopped

2 large eggs

1 teaspoon vanilla extract

1 cup sugar

½ cup (1 stick) unsalted butter, room temperature

½ cup chopped pecans

⅓ cup raisins

⅓ cup bittersweet or semisweet chocolate chips

Preheat oven to 350°F. Butter 9×9×2-inch metal baking pan. Whisk flour, baking powder, and salt in small bowl. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly.

Whisk eggs and vanilla into chocolate. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in chocolate mixture. Mix in flour mixture. Stir in pecans, raisins, and chocolate chips. Transfer batter to prepared pan.

Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool. Cut into squares.

DO AHEAD
:
Can be made 1 day ahead. Store airtight at room temperature.

Chocolate-Espresso Brownies with Chocolate Glaze

A little instant espresso powder really heightens the chocolate flavor in these extra-thick brownies. If you can’t find espresso powder, you can use instant coffee powder.
Makes 16

¾ cup (1½ sticks) unsalted butter, cut into 12 pieces

5 ounces unsweetened chocolate, chopped

1 tablespoon instant espresso powder or instant coffee powder

2 cups sugar

1 teaspoon vanilla extract

4 large eggs

¾ cup unbleached all purpose flour

½ cup heavy whipping cream

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

Position rack in center of oven and preheat to 325°F. Line 8×8×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang. Butter foil. Stir butter, unsweetened chocolate, and espresso powder in heavy medium saucepan over low heat until melted and smooth. Pour chocolate mixture into large bowl and cool 10 minutes.

Using electric mixer, beat sugar and vanilla into chocolate mixture. Add eggs 1 at a time, beating well after each addition. Add flour; beat at low speed just until blended. Pour batter into prepared pan.