chocolate

Bready or Not: Cocoa Pecan Brownies

Posted by on Oct 19, 2022 in Blog, Bready or Not, brownies, chocolate, cookies, nutty | Comments Off on Bready or Not: Cocoa Pecan Brownies

These Cocoa Pecan Brownies are perfect for when you have a chocolate emergency and need brownies, STAT.

Bready or Not: Cocoa Pecan Brownies

(If you don’t know what might constitute a chocolate emergency, my gosh, why are you even here?)

Bready or Not: Cocoa Pecan Brownies

In any case, these brownies are great because they mix up quickly in a big pot, and they are a pretty straightforward bake, too. If you don’t like pecans, okay. Omit the nuts entirely, or use walnuts, a mix of nuts, cocoa nibs, whatever. This recipe can flex!

Bready or Not: Cocoa Pecan Brownies

The one necessity: you need to enjoy these things. Really savor them. Maybe even stash some in the freezer for when that next chocolate emergency strikes.

Bready or Not: Cocoa Pecan Brownies

These classic cocoa-based brownies mix up fast in a big pot, making for easy clean-up!
Course: Dessert, Snack
Cuisine: American
Keyword: bars, brownies, chocolate, pecans
Author: Beth Cato

Equipment

  • 13×9 pan

Ingredients

  • 1 1/2 cups unsalted butter 3 sticks
  • 3 cups white sugar
  • 2 teaspoons vanilla extract
  • 12 Tablespoons cocoa powder sifted
  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped pecans

Instructions

  • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
  • In a large saucepan, heat the butter and sugar together on medium heat, stirring often, just until the butter is melted. Remove from heat. Stir in vanilla and cocoa powder. Add eggs one at a time, mixing in completely before adding the next. Stir in flour. Fold in the pecans.
  • Pour batter into prepared pan. Bake for 30 to 35 minutes, until the very middle passes the toothpick test. Cool at room temperature, speeding the process in fridge if desired. Use foil to lift contents onto a cutting board. Slice up. Store in a sealed container.

OM NOM NOM!

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    Bready or Not: Browned Butter Lamington Blondies

    Posted by on Oct 12, 2022 in Blog, blondies, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Browned Butter Lamington Blondies

    These  Browned Butter Lamington Blondies are rich and indulgent, all chewy, chocolaty and good.

    Bready or Not: Browned Butter Lamington Blondies

    A lamington is an Australian dessert wherein pieces of sponge cake are rolled in chocolate and coconut. I haven’t gotten to try the real thing, but I can vouch for the fact that this home-baked version is delicious.

    Bready or Not: Browned Butter Lamington Blondies

    You start out with a blondie base that is rich on its own, with bountiful butter, brown sugar, vanilla, and eggs. Then you go even more ultra by adding an ooey-gooey chocolate and coconut-laden topping.

    Bready or Not: Browned Butter Lamington Blondies

    The original version of the recipe, in the Bake from Scratch May/June 2019 issue, proposed this Lamington version as a modification for a standard Blondie recipe. I rewrote it to streamline the process and change out some ingredients. Like… this doesn’t need sweetened coconut. It’s already sweet enough!

    As I live in Arizona and have a warm kitchen, I found it essential to chill these bars so that they could be sliced up. I stored them in the fridge afterward as well, but if you’re in a cooler area, that likely isn’t needed.

    Bready or Not: Browned Butter Lamington Blondies

    These rich, indulgent blondies are a fun twist on Australian Lamingtons. Make them to share with a crowd–these are dangerously good and oh-so-sweet!
    Course: Dessert, Snack
    Cuisine: Australian
    Keyword: bars, chocolate, coconut
    Author: Beth Cato

    Equipment

    • 13×9 pan
    • uneven spatula

    Ingredients

    Blondie Base

    • 1 1/2 cups unsalted butter 3 sticks
    • 3 cups light brown sugar packed
    • 2 teaspoons baking powder
    • 1 teaspoon kosher salt
    • 4 large eggs room temperature
    • 1 Tablespoon vanilla extract
    • 3 cups all-purpose flour

    Topping

    • 1 cup unsweetened flaked coconut
    • 1 cup bittersweet chocolate chips
    • 14- ounces sweetened condensed milk

    Instructions

    • In a medium saucepan, melt butter over medium heat, stirring often until butter turns golden-brown with a nutty aroma, about 5 to 10 minutes. Pour into a small bowl to let stand at room temperature while the next steps are prepared.
    • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
    • In a large bowl, beat together the brown sugar, baking powder, and salt. Beat in the browned butter. Add eggs one at a time, scraping bowl after each addition. Add vanilla extract. Fold in flour until just combined. Pour into prepared pan, evening out with an uneven spatula.
    • Bake for 30 minutes. Middle needs to be set or the toppings will sink. Once that is done, no need to cool the base layer–remove the pan from the oven and sprinkle coconut over the top followed by the chocolate chips. Pour the sweetened condensed milk all over both.
    • Place pan back in oven to bake for 20 to 25 minutes, until middle is molten. Let cool for a while at room temperature, then place in fridge to completely set and chill.
    • Use foil to lift contents onto a cutting board. Slice. Store individually wrapped-up or in a sealed container at room temperature or in the fridge for up to 3 days.

    OM NOM NOM!

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      Bready or Not: Almond White Chocolate Cookies

      Posted by on Sep 14, 2022 in Blog, Bready or Not, chocolate, cookies, nutty | Comments Off on Bready or Not: Almond White Chocolate Cookies

      These Almond White Chocolate Cookies are quick to fix-up and bake, making them the perfect treat when you need cookies in a hurry!

      Bready or Not: Almond White Chocolate Cookies

      And who among us hasn’t had a few cookie emergencies in their lives, truly?

      Bready or Not: Almond White Chocolate Cookies

      These cookies are light and crisp. The almond flavor is imbued in the dough thanks to almond extract and the almond slivers throughout. White chocolate is the perfect sweet to balance with the nuttiness.

      Bready or Not: Almond White Chocolate Cookies

      Modified from a McCormick product ad.

      Bready or Not: Almond White Chocolate Cookies

      These cookies are fast to make and bake, and are light, sweet, and crunchy!
      Course: Dessert, Snack
      Author: Beth Cato

      Equipment

      • parchment paper
      • baking sheet
      • teaspoon scoop

      Ingredients

      • 2 1/2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 cup unsalted butter (2 sticks) room temperature
      • 1 1/4 cups white sugar
      • 2 large eggs room temperature
      • 1 1/2 teaspoons almond extract
      • 9 ounces white chocolate chips
      • 1 cup slivered almonds

      Instructions

      • Preheat oven at 375-degrees. Line a baking sheet with parchment paper.
      • In a medium bowl, combine flour, baking soda, and salt. Set aside.
      • In a large bowl, beat butter and sugar until they are light and fluffy. Add the eggs and almond extract. Gradually add in the dry ingredients, scraping the bowl as needed. Fold in the white chocolate and almonds.
      • Use a teaspoon scoop to place dough, spaced out, on cookie sheet. Bake for 7 to 9 minutes, until cookies are set. Immediately transfer to a rack to cool.
      • Store cookies in a sealed container at room temperature.

      OM NOM NOM!

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        Bready or Not Original: Chewy Honey Graham Cracker Cookies

        Posted by on Sep 7, 2022 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not Original: Chewy Honey Graham Cracker Cookies

        Today’s Chewy Honey Graham Cracker Cookies are a new twist on my original Chewy Honey Cookie base recipe.

        Bready or Not Original: Chewy Honey Graham Cracker Cookies

        This time around, crushed graham crackers are substituted for some of the all-purpose flour. This not only changes the texture, adding some pleasant grittiness, but also introduces a different sort of sweetness that pairs beautifully with chocolate.

        Bready or Not Original: Chewy Honey Graham Cracker Cookies

        Want to try some of my other original cookie recipes that use this same base? Here you go!

        Chewy Honey Chocolate Chip Cookies

        Chewy Honey Maple Cookies

        Chewy Honey Snickerdoodles

        Chewy Honey Lemon Cookies

        Bready or Not Original: Chewy Honey Graham Cracker Cookies

        Bready or Not Original: Chewy Honey Graham Cracker Cookies

        This fresh take on my classic Chewy Honey Cookies substitutes crushed graham crackers for some of the flour, resulting in a delicious cookie with a different texture and sweetness.
        Course: Dessert, Snack
        Keyword: chocolate, cookies, graham cracker
        Author: Beth Cato

        Equipment

        • plastic wrap
        • teaspoon or tablespoon scoop

        Ingredients

        • 3/4 cup 1 1/2 sticks unsalted butter softened
        • 1/2 cup light brown sugar packed
        • 1/2 cup white sugar
        • 2 Tb honey
        • 1 large egg room temperature
        • 1 Tablespoon vanilla extract
        • 1 cup bread flour
        • 1/2 cup all-purpose flour
        • 1/2 cup graham cracker crumbs
        • 2 teaspoons cornstarch
        • 1 teaspoon baking soda
        • 1/2 teaspoon salt
        • 1 cup chocolate chips add a variety!

        Instructions

        • In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
        • In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, graham cracker crumbs, cornstarch, baking soda, and salt. Sift together.
        • Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
        • When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
        • Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
        • Store cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.

        OM NOM NOM!

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          Bready or Not: Marble Sheet Cake

          Posted by on Aug 24, 2022 in Blog, Bready or Not, cake, chocolate | 1 comment

          I love frosting, so take it on my authority that this Marble Sheet Cake is delicious without need of any frosting on top. Plus, enjoying the cake in naked or near-naked form with just a sprinkling of confectioners’ sugar on top reveals that beautiful marbling to the world.

          Bready or Not: Marble Sheet Cake

          That marbling is delicious stuff, too. The base batter is vanilla-flavored, with the other portion including cocoa powder and additional goodness.

          Bready or Not: Marble Sheet Cake

          The texture of the cake is tender and soft. Since there’s no need for frosting, this is a good travel cake. When I made this for my husband to take to work, I individually wrapped pieces to-go in a plastic bin. They made the journey without issue.

          Bready or Not: Marble Sheet Cake

          Modified from One Bowl Baking Special Issue from Bake from Scratch.

          Bready or Not: Marble Sheet Cake

          This beautiful 9×13 cake features marbled cocoa and vanilla. It’s delicious enough (and pretty enough) to not need any frosting on top. Just a dusting of confectioners’ sugar will do!
          Course: Dessert, Snack
          Keyword: cake, chocolate
          Author: Beth Cato

          Equipment

          • 9×13 pan
          • aluminum foil
          • nonstick spray

          Ingredients

          Vanilla batter

          • 3 cups all-purpose flour
          • 1 3/4 cups white sugar
          • 1 Tablespoon baking powder
          • 1 teaspoon kosher salt
          • 1 1/2 cups milk room temperature
          • 3/4 cup unsalted butter melted
          • 2 teaspoons vanilla extract
          • 3 large eggs room temperature

          Cocoa batter

          • 2 Tablespoons unsalted butter melted
          • 1/3 cup unsweetened cocoa powder sifted
          • 1/2 teaspoon almond extract

          Topping, optional

          • 2 Tablespoons confectioners’ sugar

          Instructions

          • Preheat oven at 325-degrees. Line a 9×13 pan with foil and apply nonstick spray.
          • In the bowl of a stand mixer with a paddle attachment, combine flour, sugar, baking powder, and salt. With the mixer on low, pour in milk, butter, and vanilla, stopping a few times to scrape the bottom of the bowl. Add eggs one at a time. Batter should be smooth.
          • Measure out about 3 cups of the vanilla batter and pour it into the pan. Add the remaining three ingredients to the bowl, mixing until smooth. Dollop heaping spoonfuls of the cocoa batter onto the vanilla. Use a butter knife to swirl the colors to create a marbled effect. Tap the pan on the counter a few times to knock air bubbles free.
          • Bake for about 35 minutes. The middle should pass the toothpick test. Let cool completely on a wire rack. Use foil to lift the cake onto a cutting board for easy slicing. Sprinkle on confectioners’ sugar just before serving. Store in a sealed container.

          OM NOM NOM!

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            Bready or Not: Chocolate-Frangipane Bundt Cake

            Posted by on Aug 3, 2022 in Blog, Bready or Not, brownies, bundt, cake, chocolate | Comments Off on Bready or Not: Chocolate-Frangipane Bundt Cake

            This Chocolate-Frangipane Bundt Cake is a show-stopper: a rich chocolate cake with a hidden frangipane layer inside, crowned with drippy icing and almonds.

            Bready or Not: Chocolate-Frangipane Bundt Cake

            This cake would be perfect for the holiday season–or any time of year you want to go all-out on a delicious cake.

            Bready or Not: Chocolate-Frangipane Bundt Cake

            There are a lot of directions and ingredients, but the cake is really quite straightforward to make. I tried to simplify some elements from the original in Bake from Scratch Magazine (who would notice browned butter in a cake that’s already rich in several ways?) and made the ingredient division friendlier, too.

            Bready or Not: Chocolate-Frangipane Bundt Cake

            I have a deep, abiding love for frangipane, and this recipe balances the sweet almond paste against a nice, dense chocolate cake. It’s a fine combo.

            Bready or Not: Chocolate-Frangipane Bundt Cake

            If you want to save some baking day effort, make the frangipane a day ahead and stash it in the fridge. I do that quite often with recipes like this.

            Bready or Not: Chocolate-Frangipane Bundt Cake

            This is a fancy bundt cake that looks and tastes fancy. Perfect for the holiday season or any time of year you want to go all-out on a bundt cake! Modified a lot from Bake from Scratch Magazine Nov/Dec 2018.
            Course: Breakfast, Dessert, Snack
            Keyword: almond, bundt cake, cake, chocolate
            Author: Beth Cato

            Equipment

            • 10-cup bundt pan or larger

            Ingredients

            Frangipane

            • 1 cup almond flour sifted
            • 1/2 cup white sugar
            • 1/2 cup unsalted butter (1 stick) melted and cooled
            • 1 large egg room temperature
            • 1 Tablespoon all-purpose flour
            • 1 teaspoon almond extract

            Bundt Cake

            • 1/2 cup unsalted butter (1 stick) plus more for pan
            • 2 cups whole buttermilk or soured milk*
            • 2 large eggs room temperature
            • 1 Tablespoon instant espresso powder
            • 1 teaspoon almond extract
            • 1 teaspoon vanilla extract
            • 2 cups white sugar
            • 2 cups all-purpose flour
            • 3/4 cup Dutch process cocoa powder sifted, plus more to dust pan
            • 2 teaspoons baking soda
            • 1 teaspoon kosher salt
            • 1 teaspoon baking powder

            Frosting

            • 1 1/2 cups confectioners’ sugar
            • 1/2 teaspoon almond extract
            • 3 Tablespoon half & half or heavy cream
            • sliced almonds

            Instructions

            • First of all, make the frangipane. In a medium bowl, stir together all ingredients until a smooth paste forms. This can be made a day or hours ahead of the cake assembly; if it is made ahead, press plastic wrap to directly cover the frangipane and refrigerate until it is used.
            • Preheat oven at 350-degrees. Generously grease interior surface of a 10-cup bundt pan with butter, then sift extra cocoa powder to coat it as much as possible. Rotate pan to distribute cocoa powder, tapping out excess if necessary.
            • Melt butter in microwave or on stovetop and let it cool a few minutes. Pour it into the bowl of a stand mixer with a whisk attachment. Add the buttermilk, eggs, espresso powder, almond extract, and vanilla, beating until smooth.
            • In a separate large bowl, combine the sugar, flour, cocoa, baking soda, salt, and baking powder. Switch from the whisk to the paddle attachment. Gradually mix the dry ingredients into the wet until just smooth.
            • Pour half the batter into the pan and smooth the top. Dollop the frangipane over the batter and smooth out, if possible. Top with remaining cake batter and smooth it again.
            • Bake until the middle passes the toothpick test, about 55 to 60 minutes, rotating pan halfway through. Let pan cool for about 20 minutes and then carefully invert it onto a rack to completely cool. Bits might stick to the pan; if so, pry them out and try to patch the cake. Remember that frosting will help mask any damage.
            • Once the cake is room temperature, make the frosting. Beat the confectioners' sugar, almond extract, and half & half together to together to form a thick consistency, then drizzle over the cake. Sprinkle sliced almonds on top.
            • Cake will be moister on the first day but keeps fairly well for a few days. Slices can also be individually wrapped and frozen for later.

            OM NOM NOM!

              Notes

              To make soured milk, pour about 1 Tablespoon lemon juice or vinegar into a 2-cup liquid measuring cup. Add half & half or cream to reach the 2-cups line. Let sit at room temperature for about 10 minutes; it should start to curdle. Use entire contents in recipe.
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