As much as SWEETTABLESCAPES bakes fun cookies, pretty cupcakes and miniature pastries, we cannot and will not ignore the simple and 0h-so-satisfying joys of classics. Brownies (and blondies) are definitely at the top of the list for the all-American, forever-popular and completely delicious dessert. Whether you grab it on the go at your local baker or take the time to bake it yourself at home, whether turned into a guilt-inducing Sunday with all the toppings or enjoyed plain and simple, it is a beloved sweet that can be made quickly and easily on a daily basis.
We used the classic (and reportedly original) Palmer House Brownies recipe cut from an old magazine for the brownies and good old Martha Stewart for the blondies…and voila…perfect week-end treat!
Palmer House Brownies:
9 ounces bittersweet chocolate, chopped
1 cup (2 sticks) unsalted butter
1 cup plus 6 TBsp sugar
2 large eggs
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
2 cups coarsely chopped walnuts
1/2 cup apricot preserves
Melt apricot preserves in small skillet over medium heat. Strain preserves, brush melted jam over hot brownies. Cool one hour, then transfer to refrigerator and chill until cold, about 2 hours.
We skipped the preserves part to keep the plain, yet delicious brownies. And for the “gourmands” amongst us, we added some Hazelnut ice-cream, freshly whipped cream and chocolate sprinkles!!
- 9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sliced almonds, (3 ounces), toasted
- 1 pint raspberries
- Confectioners’ sugar, for dusting
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners’ sugar before cutting into squares.