Free Essay

Recipe

In:

Submitted By camille
Words 646
Pages 3
[pic]

[pic]

[pic] ingredients 10 tablespoons unsalted butter, cut into pieces, plus more for pan
1 cup plus two tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
4 ounces room-temperature bar cream cheese
1 1/2 cups sugar
4 large eggs

|[pic] |[pic]
Brownies with Cream Cheese Swirl

Makes 16 | Prep time: 15 minutes | Total time: 3 hours

1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. 2. Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add 1 cup all-purpose flour; mix just until moistened (do not over mix). 3. Prepare cream-cheese mixture: Whisk bar cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble. 4. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

| |
|[pic] |
| |
|[pic] |
| |
|[pic] |
|ingredients |
| |
| |
|11/2 cups all-purpose flour (spooned and leveled) |
|2 teaspoons baking powder |
|1/4 teaspoon salt |
|6 tablespoons unsalted butter, room temperature, plus 3 tablespoons (cut into|
|small pieces) for preparing the top |
|1 cup sugar, plus 2/3 cup for preparing the top |
|2 large eggs |
|1 teaspoon vanilla extract |
|1/2 cup milk |
|7 thin rounds cored pineapple |
| |
| |
|[pic] |
|[pic] |
|Pineapple Upside Down Cake |
| |
| |
|Serves 8 | Prep time: 25 minutes | Total time: 1 hour 10 minutes |
| |
| |
| |
|Preheat oven to 350°. In a large bowl, combine flour, baking powder, and |
|salt; set aside. |
|With an electric mixer, cream 6 tablespoons butter and 1 cup sugar until |
|light and fluffy. Add eggs and vanilla; beat until combined. Add flour |
|mixture in three additions alternately with the milk in two, beginning and |
|ending with the flour. Mix just until combined. |
|In a 10-inch cast-iron (or ovenproof nonstick) skillet, pour the remaining |
|2/3 cup sugar into skillet, and place over medium heat. |
|Let sugar begin to liquefy, then stir with a wooden spoon until sugar is |
|fully melted and golden, 2 to 3 minutes. The sugar may smoke, but if it |
|browns too quickly, remove pan from heat briefly before continuing. |
|Remove pan from heat; add 3 tablespoons butter (cut into small pieces), |
|stirring to incorporate. The butter will help cool the caramel and stop it |
|from darkening; it also thins out the caramel to make a syrupy sauce. |
|Begin by placing one pineapple round in the center of the pan. Arrange the |
|remaining rounds in a circle around center slice, overlapping slightly if |
|necessary to fit. |
|Carefully spoon batter over pineapples in skillet. Bake until a toothpick |
|inserted in the center comes out clean, about 45 minutes. Let cake cool in |
|pan 5 minutes. Run a knife around edge of cake, then carefully invert onto a |
|platter. Serve warm or at room temperature. |
| |
| |
| |

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