Double-chocolate brownies + Snickers blondies

Real Simple, Woman’s Day

Make: 16

Double-chocolate brownies:

  • 1/2 cup (1 stick) unsalted butter, plus more for the pan
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 ounces semisweet chocolate, chopped
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside. In a large microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix).
Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

Snickers blondies:

  • 1 1/2 cup(s) all-purpose flour
  • 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) kosher salt
  • 1/2 cup(s) (1 stick) unsalted butter, at room temperature
  • 1/2 cup(s) firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon(s) pure vanilla extract
  • 12  fun-size Snickers candies, quartered

Heat oven to 350. Line an 8-in. square pan with parchment paper, leaving an overhang on two sides. In a medium bowl, whisk together the flour, baking powder and salt.

Using an electric mixer, beat the butter and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated; fold in the Snickers.

Spread the batter into the prepared pan. Bake until golden and a wooden pick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes.

Let the blondie cool completely in the pan. Using the overhangs, transfer the blondie to a cutting board and cut into 16 bars.

*Chef’s note: Sorry for cramming these recipes into one long post; this was the only photo that turned out. BOTH of these brownies–so different– are super super tasty. The Real Simple double-chocolates are dark and very decadent, and the Woman’s Day blondies (which has much closer to a dough than a batter) are nice and moist with that brown-sugar taste I LOVE. I used Snickers, Rolos and Hershey bell candies to use up some Christmas leftovers. Sub whatever candy you’d like! For both, I used only a floured baking spray and nonstick pans (no parchment) and they slipped out very easily. This is how I spent my New Year’s Eve! ;)

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