If I happen to be looking for yet more eggwhite recipes, this web page might come in handy.
Saturday, 29 December 2012
brownies
On my post-Christmas eggwhite recipe hunt I came across this recipe. But I opted for the angel cupcakes instead as brownies seemed a little too indulgent so close to Christmas. So this recipe is as yet untried and untested - if I make another batch of custard (to go with the remaining Christmas pudding) this recipe will get its turn very soon.
Verdict: unknown
Score: unknown
Ingredients 3/4 cup (12 tablespoons) unsalted butter 6 ounces best-quality 62%-72% bittersweet bar chocolate, roughly chopped or wafers (In tests, I used Scharffen Berger 70% cacao bittersweet bar chocolate and E. Guittard 72% cacao bittersweet chocolate wafers; both are excellent) 2 teaspoons vanilla extract 1 teaspoon instant espresso powder 1/2 teaspoon fine sea salt 1 1/2 cups superfine sugar 1/4 cup premium quality unsweetened, natural process cocoa (not alkalized Dutch process( (In tests, I used Askinosie and Scharffen Berger, which are both excellent) 4 large egg whites, cool room temperature 1 cup King Arthur unbleached, all-purpose flour Method Set a rack in the upper middle of the oven and preheat to 375°. Lightly butter an 8- by 8-inch, light colored, metal baking pan and sprinkle with 1 tablespoon flour. Tap out the excess flour, making sure that all inner surfaces are evenly coated with butter and flour. Reserve. In a saucepan set over low heat, melt the butter. Remove butter from the heat, stir in chopped chocolate until melted, and then stir in vanilla, espresso powder, and salt. Cool butter-chocolate mixture until lukewarm to the touch. While waiting for the butter-chocolate mixture to cool, in the bowl of a stand mixer fitted with the paddle attachment, add the sugar and cocoa powder. Mix to combine. With the mixer running, add the 4 egg whites. Mix on medium speed for a full 5 minutes, until the mixture is somewhat thickened, scraping the sides of the bowl a few times in the process. Add the lukewarm butter-chocolate-egg mixture and incorporate. Add the flour and mix on slow speed until incorporated and then for 1 additional minute. Spread batter evenly into the prepared baking pan. Note that batter fills the pan to a depth of 5/8-inch. Turn the oven down to 350 degrees and bake for around 40 minutes. It’s better to underbake than to overbake. Here are a few indicators to help you determine if your brownies are divine perfection: The top will appear shiny and cracked. The edges will be cracking. The edges may begin to pull away from the pan. The center will no longer jiggle when you gently shake the pan. (But this occurs about 10 minutes before the brownies are fully baked, so use this indicator only with the others.) A thin skewer inserted halfway between the edge and center will show very moist crumbs, rather than completely wet goo, when removed. Cool to room temperature on a wire rack. To serve, cut into 2-inch squares with a serrated knife. To store, I prefer to keep the brownies at room temperature, tightly covered with foil. They taste wonderful on day two. They have yet to make it to day three.
Verdict: unknown
Score: unknown
Ingredients 3/4 cup (12 tablespoons) unsalted butter 6 ounces best-quality 62%-72% bittersweet bar chocolate, roughly chopped or wafers (In tests, I used Scharffen Berger 70% cacao bittersweet bar chocolate and E. Guittard 72% cacao bittersweet chocolate wafers; both are excellent) 2 teaspoons vanilla extract 1 teaspoon instant espresso powder 1/2 teaspoon fine sea salt 1 1/2 cups superfine sugar 1/4 cup premium quality unsweetened, natural process cocoa (not alkalized Dutch process( (In tests, I used Askinosie and Scharffen Berger, which are both excellent) 4 large egg whites, cool room temperature 1 cup King Arthur unbleached, all-purpose flour Method Set a rack in the upper middle of the oven and preheat to 375°. Lightly butter an 8- by 8-inch, light colored, metal baking pan and sprinkle with 1 tablespoon flour. Tap out the excess flour, making sure that all inner surfaces are evenly coated with butter and flour. Reserve. In a saucepan set over low heat, melt the butter. Remove butter from the heat, stir in chopped chocolate until melted, and then stir in vanilla, espresso powder, and salt. Cool butter-chocolate mixture until lukewarm to the touch. While waiting for the butter-chocolate mixture to cool, in the bowl of a stand mixer fitted with the paddle attachment, add the sugar and cocoa powder. Mix to combine. With the mixer running, add the 4 egg whites. Mix on medium speed for a full 5 minutes, until the mixture is somewhat thickened, scraping the sides of the bowl a few times in the process. Add the lukewarm butter-chocolate-egg mixture and incorporate. Add the flour and mix on slow speed until incorporated and then for 1 additional minute. Spread batter evenly into the prepared baking pan. Note that batter fills the pan to a depth of 5/8-inch. Turn the oven down to 350 degrees and bake for around 40 minutes. It’s better to underbake than to overbake. Here are a few indicators to help you determine if your brownies are divine perfection: The top will appear shiny and cracked. The edges will be cracking. The edges may begin to pull away from the pan. The center will no longer jiggle when you gently shake the pan. (But this occurs about 10 minutes before the brownies are fully baked, so use this indicator only with the others.) A thin skewer inserted halfway between the edge and center will show very moist crumbs, rather than completely wet goo, when removed. Cool to room temperature on a wire rack. To serve, cut into 2-inch squares with a serrated knife. To store, I prefer to keep the brownies at room temperature, tightly covered with foil. They taste wonderful on day two. They have yet to make it to day three.
Friday, 28 December 2012
angel cupcakes
Christmas usually means custard, which means a lot of leftover eggwhites. I wanted to try a new recipe, and decided this recipe would be suitable as it is a light butter/oil free cake - ideal given the heavy state of my stomach after the excesses of Christmas eating. I added lemon zest instead of chocolate chips, figuring lemon was more in-keeping with the 'light' theme. They turned out a bit chewy on the outside, not sure if it was because I overbaked them, or overmixed the mixture, but overall they weren't too bad.
Verdict: Turned out a bit chewier and not as light as expected.
Score: 6/10
3/4 cup sugar, divided 1/2 cup sifted cake flour 5 large egg whites, room temperature 1/2 tsp cream of tartar 1/8 tsp salt 1 tsp vanilla extract 1/2 cup coarsely chopped chocolate chips Preheat oven to 350F. Very lightly grease a 12-cup muffin pan (skip this step if your pan is nonstick). In a small bowl, sift together cake flour and 1/4 cup superfine sugar. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Blend in vanilla extract. Fold in flour mixture, adding it in two or three additions, and fold in chocolate chips when all other ingredients have been incorporated. Divide evenly into prepared muffin tins, filling them just about to the top. Bake for 16-18 minutes, until tops are golden brown and the cakes spring back when lightly touched. Cool on a wire rack (unless you have a convenient way to flip the whole cupcake pan upside down). Cupcakes may sink slightly when cooled right-side up, but there is not a great difference between cooling them upside down and not with these small cakes. Cool completely before using a butter knife to release the cupcakes from the muffin pan.
Verdict: Turned out a bit chewier and not as light as expected.
Score: 6/10
3/4 cup sugar, divided 1/2 cup sifted cake flour 5 large egg whites, room temperature 1/2 tsp cream of tartar 1/8 tsp salt 1 tsp vanilla extract 1/2 cup coarsely chopped chocolate chips Preheat oven to 350F. Very lightly grease a 12-cup muffin pan (skip this step if your pan is nonstick). In a small bowl, sift together cake flour and 1/4 cup superfine sugar. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Blend in vanilla extract. Fold in flour mixture, adding it in two or three additions, and fold in chocolate chips when all other ingredients have been incorporated. Divide evenly into prepared muffin tins, filling them just about to the top. Bake for 16-18 minutes, until tops are golden brown and the cakes spring back when lightly touched. Cool on a wire rack (unless you have a convenient way to flip the whole cupcake pan upside down). Cupcakes may sink slightly when cooled right-side up, but there is not a great difference between cooling them upside down and not with these small cakes. Cool completely before using a butter knife to release the cupcakes from the muffin pan.
Monday, 26 November 2012
chocolate whisky cake
It was the boy's birthday a couple of days ago, and I was thinking about baking a flourless chocolate cake (one of his favourites, and a recipe I still have to post...) but he happened to ask if I could use whisky in any of my baking as there was a bottle he wasn't quite fond of. Of course I couldn't resist, and an hour later I managed to find this recipe. It's actually a rather huge cake, and I couldn't bring myself to bake the entire thing, so I adjusted all the measurements by 2/3 (note 3 eggs were used in the original recipe, hence the slightly odd division) and decided to bake it in my largest circular tin (which I think is 23cm) for about 50 minutes. I checked the cake a bit beforehand as it was looking rather done, and the skewer came out dry (or at least I'm pretty sure it did - as usual I was multi tasking at the time so I can't say definitively that it did) so I took it out as I was afraid of overbaking it. When we tasted it after it had cooled, it was *very* moist, making me wonder what it would have been like if I'd left it in the oven for longer. No matter though, as the cake was pretty similar in texture to the flourless chocolate cake, and had the same rich chocolate taste except with the noticeable addition of the whisky.
I ended up having just enough whisky for the cake :)
Verdict: Deliciously moist and alcoholic
Score: 9/10
2 sticks (8 oz.) unsalted butter, softened, plus more for the pan 2 cups all-purpose flour, plus more for the pan 5 oz. unsweetened chocolate ¼ cup instant espresso powder 2 Tbsp. unsweetened cocoa powder 1 cup bourbon, rye, or other whiskey, plus more for sprinkling ½ tsp. kosher salt 2 cups granulated sugar 3 large eggs 1 Tbsp. vanilla extract 1 tsp. baking soda Confectioners’ sugar, for garnish (optional) Preheat oven to 325°F. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). In a heatproof bowl set over – but not touching – a saucepan of simmering water, melt the chocolate until just smooth, stirring occasionally. Let cool. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Stir until the powders dissolve. Add the whiskey and salt. Let cool. Using an electric mixer, beat the butter until fluffy. Add the sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down the sides of the bowl with a rubber spatula. With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with the whiskey mixture. It may seem like there is too much liquid, but don’t worry; it’s okay. Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes for a Bundt pan. (Loaf pans will take less time; start checking them after 55 minutes.) Transfer the cake, still in its pan, to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. (I did this by pouring a little bit into a teaspoon, and then shaking the teaspoon over the cake. I’m guessing that I used 3 teaspoons’ worth in all.) Cool completely before serving, garnished with confectioners’ sugar, if you like.
I ended up having just enough whisky for the cake :)
Verdict: Deliciously moist and alcoholic
Score: 9/10
2 sticks (8 oz.) unsalted butter, softened, plus more for the pan 2 cups all-purpose flour, plus more for the pan 5 oz. unsweetened chocolate ¼ cup instant espresso powder 2 Tbsp. unsweetened cocoa powder 1 cup bourbon, rye, or other whiskey, plus more for sprinkling ½ tsp. kosher salt 2 cups granulated sugar 3 large eggs 1 Tbsp. vanilla extract 1 tsp. baking soda Confectioners’ sugar, for garnish (optional) Preheat oven to 325°F. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). In a heatproof bowl set over – but not touching – a saucepan of simmering water, melt the chocolate until just smooth, stirring occasionally. Let cool. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Stir until the powders dissolve. Add the whiskey and salt. Let cool. Using an electric mixer, beat the butter until fluffy. Add the sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down the sides of the bowl with a rubber spatula. With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with the whiskey mixture. It may seem like there is too much liquid, but don’t worry; it’s okay. Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes for a Bundt pan. (Loaf pans will take less time; start checking them after 55 minutes.) Transfer the cake, still in its pan, to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. (I did this by pouring a little bit into a teaspoon, and then shaking the teaspoon over the cake. I’m guessing that I used 3 teaspoons’ worth in all.) Cool completely before serving, garnished with confectioners’ sugar, if you like.
Sunday, 25 November 2012
chocolate cake
I was in Australia recently, and while on a grocery shopping trip with my mum in Coles I spotted a can of dutch processed cocoa powder. This was an extremely significant find for me, because until that moment I had never been able to find dutch processed cocoa in any supermarket in London, not even Wholefoods. All the recipes I'd tried using natural cocoa powder always turned out a light brown (refer to the Sydney Girls' High brown) even though a lot of the time the picture was a really dark chocolatey brown, and it wasn't only disappointing in looks but in taste also. A number of cocoa recipes later, I suspected the difference in colour was down to my use of natural cocoa powder instead of dutch processed and eventually I started to avoid chocolate cake recipes using cocoa knowing that my cake would never really turn out as chocolatey as I desired.
I wish I'd come back to London with at least 3 cans of dutch processed instead of the measly 1 can I bought, because after trying this recipe I knew that I would only ever use dutch processed from now on, and not natural - they are definitely not interchangeable. The flavour is so much richer and more intense than natural cocoa powder. Dutch processed cocoa powder is for dark chocolate lovers, and will never fail to satisfy a craving for chocolate cake.
Verdict: A most excellent use of dutch processed cocoa powder
Score: 10/10
1/2 cup (1 stick or 4 ounces) unsalted butter, softened 1 cup (6 7/8 ounces) firmly packed light brown sugar 1/2 cup (4 ounces) granulated sugar 1 large egg, at room temperature 1 cup buttermilk 1 teaspoon vanilla extract 1 1/2 cups (6 3/4 ounces) all-purpose flour 3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment) 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Preheat the oven to 325°F. Butter and lightly flour a 9x5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended. Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.
I wish I'd come back to London with at least 3 cans of dutch processed instead of the measly 1 can I bought, because after trying this recipe I knew that I would only ever use dutch processed from now on, and not natural - they are definitely not interchangeable. The flavour is so much richer and more intense than natural cocoa powder. Dutch processed cocoa powder is for dark chocolate lovers, and will never fail to satisfy a craving for chocolate cake.
Verdict: A most excellent use of dutch processed cocoa powder
Score: 10/10
1/2 cup (1 stick or 4 ounces) unsalted butter, softened 1 cup (6 7/8 ounces) firmly packed light brown sugar 1/2 cup (4 ounces) granulated sugar 1 large egg, at room temperature 1 cup buttermilk 1 teaspoon vanilla extract 1 1/2 cups (6 3/4 ounces) all-purpose flour 3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment) 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Preheat the oven to 325°F. Butter and lightly flour a 9x5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended. Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.
Wednesday, 21 November 2012
chocolate chip cake
When I saw this recipe I felt compelled to try it. So, armed with 2 tubs of sour cream in the fridge, I attempted it. I halved the recipe, and it seems that 2/3 of a tub of sour cream equates to 2/3 of a cup of sour cream, which means I ended up baking this cake 2 times with enough to spare for a third time, but decided that would be excessive so I used the remainder in this recipe instead. I like to think it's a little bit healthier than normal butter cakes, because there isn't as much butter as normal, but the cake is still very moist because of the sour cream. And sour cream is healthier than butter right? :)
Verdict: Delicious, and can I convince you (and me) it's healthier?
Score: 9/10
Chocolate Chip Sour Cream Coffee Cake Cake 1/2 cup unsalted butter (1 stick, 4 ounces or 113 grams) at room temperature 1 1/2 cups (300 grams) granulated sugar 3 large eggs, separated 1 1/2 teaspoons vanilla extract 2 cups (16 ounces) sour cream 3 cups (375 grams) all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon table salt Filling and Topping 2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars 1/2 cup (100 grams) granulated sugar 1 teaspoon cinnamon Preheat oven to 350°F. Butter a 9-x-13-inch baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside. In a large bowl, cream butter and 1 1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter. In a small dish, whisk together sugar and cinnamon for filling and topping. Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, ever-so-gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere bit. Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.
Verdict: Delicious, and can I convince you (and me) it's healthier?
Score: 9/10
Chocolate Chip Sour Cream Coffee Cake Cake 1/2 cup unsalted butter (1 stick, 4 ounces or 113 grams) at room temperature 1 1/2 cups (300 grams) granulated sugar 3 large eggs, separated 1 1/2 teaspoons vanilla extract 2 cups (16 ounces) sour cream 3 cups (375 grams) all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon table salt Filling and Topping 2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars 1/2 cup (100 grams) granulated sugar 1 teaspoon cinnamon Preheat oven to 350°F. Butter a 9-x-13-inch baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside. In a large bowl, cream butter and 1 1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter. In a small dish, whisk together sugar and cinnamon for filling and topping. Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, ever-so-gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere bit. Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.
another madeira cake
I baked this madeira cake (or pound cake - I don't think they're entirely interchangeable terms, but to me they're pretty much the same) a few weeks ago - I didn't even have any inkling of a craving for madeira cake like I did last year. My feeble excuse for madeira cake this time was because I didn't want to waste the zest of the lemon sitting in my fridge. However, this led to the discovery of a pretty awesome cake.
Original recipe below, however I halved the recipe, and used brandy instead of cognac.
Verdict: This cake is delicious, and is amazingly even better with each day it ages!
Score: 10/10
1/2 pound (2 sticks or 8 ounces or 226 grams) butter, at room temperature, plus more for greasing the pan 1 1/2 cups (200 grams) all-purpose flour, plus more for dusting the pan 1/2 teaspoon (3 grams) baking powder Salt 4 large eggs, separated 3/4 cup plus 2 tablespoons (186 grams) sugar 1 tablespoon Cognac [brandy works as well, as does rum, as would one teaspoon of an extract of your choice] 1 1/2 teaspoons grated lemon zest. 1. Preheat the oven to 350 degrees. Butter and flour a loaf pan. Sift the flour onto waxed paper and then spoon it gently back into the sifter, adding the baking powder and a good pinch of salt. Sift the mixture twice more, each time spooning it lightly into the sifter. [I know what you must be thinking: Beard expect me to sift my dry ingredients three times? But oh, it lends to the most delicate, light crumb and texture. Don't skimp!] 2. Using an electric mixer, whip the egg whites until they hold soft peaks and then gradually beat in 1/2 cup (100 grams) of the sugar, two tablespoons at a time. Transfer to a bowl. 3. Fit the electric mixer with a paddle attachment and cream the butter until light and fluffy. Beat in the remaining six tablespoons (86 grams) of sugar until fluffy. Beat in the egg yolks until light and lemon-colored and then add the Cognac and zest. 4. Gradually fold the sifted flour mixture into the butter-egg mixture. Fold in the beaten egg whites just until the batter is smooth. Pour batter into the prepared pan and bake in the oven for 35 to 45 minutes or until a toothpick pierced in the center comes up clean. Cool in pan ten minutes on a rack, then cool the rest of the way out of the pan.
Tuesday, 7 August 2012
blueberry buttermilk cake
Don't ask me why I decided to bake this. I'll say this much - I rather enjoy reading through the recipes on smittenkitchen, and I had a punnet of blueberries sitting in my freezer (because a colleague told me frozen blueberries are delicious and insisted I try it, and I did, and frozen blueberries are indeed gorgeous and infinitely better than the normal room temperature or even refrigerated variety!).
Yes, it is actually a raspberry cake, but didn't you know berries are interchangeable? :)
Verdict: Yum! Even though I did end up with a layer of blueberries at the bottom, I suspect because I put more than 1 cup of blueberries in...
Score: 9/10
Ingredients
1 cup (130 grams) all-purpose flour 1/2 teaspoon (2 grams) baking powder 1/2 teaspoon (2 grams) baking soda 1/4 teaspoon salt 1/2 stick (56 grams) unsalted butter, softened 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided 1/2 teaspoon pure vanilla extract 1/2 teaspoon finely grated lemon zest (optional) 1 large (57 grams) egg 1/2 cup (118 ml) well-shaken buttermilk 1 cup (5 ounces or 140 grams) fresh raspberries (maybe even try a bit less than 1 cup...)
Method
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar. (I actually used demerara sugar rather than caster sugar for the sprinkling) Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
(and to make your own buttermilk - add 1 tbsp of lemon juice to 1 cup of milk)
Yes, it is actually a raspberry cake, but didn't you know berries are interchangeable? :)
Verdict: Yum! Even though I did end up with a layer of blueberries at the bottom, I suspect because I put more than 1 cup of blueberries in...
Score: 9/10
Ingredients
1 cup (130 grams) all-purpose flour 1/2 teaspoon (2 grams) baking powder 1/2 teaspoon (2 grams) baking soda 1/4 teaspoon salt 1/2 stick (56 grams) unsalted butter, softened 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided 1/2 teaspoon pure vanilla extract 1/2 teaspoon finely grated lemon zest (optional) 1 large (57 grams) egg 1/2 cup (118 ml) well-shaken buttermilk 1 cup (5 ounces or 140 grams) fresh raspberries (maybe even try a bit less than 1 cup...)
Method
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar. (I actually used demerara sugar rather than caster sugar for the sprinkling) Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
(and to make your own buttermilk - add 1 tbsp of lemon juice to 1 cup of milk)
coconut bread (bill's)
I came across a recipe for bill's (of the granger variety) coconut bread, and felt compelled to try it, even though I'm not really a huge fan of anything coconut.
Verdict: Not bad, rather bready, it's times like these I wish I had a toaster as I think it would toast rather well :)
Score: 7/10
Ingredients
2 large eggs 1 1/4 cups milk 1 teaspoon vanilla extract 2 1/2 cups flour, more for dusting pan 2 teaspoons baking powder 2 teaspoons cinnamon 1 cup superfine sugar 5 ounces flaked coconut (about 1 1/2 cups) 6 tablespoons unsalted butter, melted
Method
1. Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla. 2. In a medium bowl, sift together 2 1/2 cups flour, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients, until just combined. Add melted butter, and stir until smooth. Do not overmix. 3. Oil and flour an 8 1/2-by-4-inch loaf pan. Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
Verdict: Not bad, rather bready, it's times like these I wish I had a toaster as I think it would toast rather well :)
Score: 7/10
Ingredients
2 large eggs 1 1/4 cups milk 1 teaspoon vanilla extract 2 1/2 cups flour, more for dusting pan 2 teaspoons baking powder 2 teaspoons cinnamon 1 cup superfine sugar 5 ounces flaked coconut (about 1 1/2 cups) 6 tablespoons unsalted butter, melted
Method
1. Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla. 2. In a medium bowl, sift together 2 1/2 cups flour, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients, until just combined. Add melted butter, and stir until smooth. Do not overmix. 3. Oil and flour an 8 1/2-by-4-inch loaf pan. Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
banana cake
I quite like this banana cake recipe because it uses an extra egg white, which means I get to use the spare egg yolk for this choc chip cookie recipe (which yields a pretty awesomely chewy cookie). It also happens to be delicious.
I've used this recipe a few times now, and on my most recent occasion I did have a couple of fundamental deviations (unintentional) from the original recipe - but this didn't affect it at all. Firstly, the recipe asks for 1 cup of mashed banana, however I only had 2 smallish medium bananas which didn't come up to 1 full cup, and I thought I could have done with another banana at the time. However it still had a good banana flavour, so I'd say it doesn't have to come up to 1 cup as long as you have good quality tasty bananas. Secondly I accidentally baked it in my loaf tin instead of the round cake tin (that's what happens when you plan to cook many cakes in one day I guess...) but I just added about 10 minutes to the cooking time, and ended up with something that looked like banana bread :)
Verdict: Great recipe if you have enough ripe bananas
Score: 8/10
Ingredients
1½ cups (210 g) flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¾ cup (150 g) sugar 2 tablespoons (55 g) melted butter (salted or unsalted) 1 large egg white 1 large egg, at room temperature 1 cup (250 ml) banana puree, made from about 2 very ripe medium-sized bananas ½ cup (125 ml) sour cream, regular or low-fat ½ teaspoon vanilla extract 1/3 cup (60 g) chocolate chips or 3 tablespoons (30 g) cocoa nibs (I omit these, might try adding them one day though!)
Method
Butter a 9-inch (23 cm) square pan and line the bottom with a sheet of parchment paper. Preheat the oven to 350F (180 C). 1. Sift together in a bowl the flour, baking powder, baking soda, salt, and cinnamon. Mix in the sugar. 2. In a large bowl, mix together the butter, egg white, egg, banana puree, sour cream, vanilla and espresso, if using. 3. Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the chocolate chips or cocoa nibs and stir until just combined, but don’t overstir: stop when any traces of flour disappear. 4. Scrape the mixture into the prepared pan and bake for 40 minutes, or until the center feels lightly-springy and just done. 5. Cool on a baking rack.
I've used this recipe a few times now, and on my most recent occasion I did have a couple of fundamental deviations (unintentional) from the original recipe - but this didn't affect it at all. Firstly, the recipe asks for 1 cup of mashed banana, however I only had 2 smallish medium bananas which didn't come up to 1 full cup, and I thought I could have done with another banana at the time. However it still had a good banana flavour, so I'd say it doesn't have to come up to 1 cup as long as you have good quality tasty bananas. Secondly I accidentally baked it in my loaf tin instead of the round cake tin (that's what happens when you plan to cook many cakes in one day I guess...) but I just added about 10 minutes to the cooking time, and ended up with something that looked like banana bread :)
Verdict: Great recipe if you have enough ripe bananas
Score: 8/10
Ingredients
1½ cups (210 g) flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¾ cup (150 g) sugar 2 tablespoons (55 g) melted butter (salted or unsalted) 1 large egg white 1 large egg, at room temperature 1 cup (250 ml) banana puree, made from about 2 very ripe medium-sized bananas ½ cup (125 ml) sour cream, regular or low-fat ½ teaspoon vanilla extract 1/3 cup (60 g) chocolate chips or 3 tablespoons (30 g) cocoa nibs (I omit these, might try adding them one day though!)
Method
Butter a 9-inch (23 cm) square pan and line the bottom with a sheet of parchment paper. Preheat the oven to 350F (180 C). 1. Sift together in a bowl the flour, baking powder, baking soda, salt, and cinnamon. Mix in the sugar. 2. In a large bowl, mix together the butter, egg white, egg, banana puree, sour cream, vanilla and espresso, if using. 3. Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the chocolate chips or cocoa nibs and stir until just combined, but don’t overstir: stop when any traces of flour disappear. 4. Scrape the mixture into the prepared pan and bake for 40 minutes, or until the center feels lightly-springy and just done. 5. Cool on a baking rack.
Thursday, 19 July 2012
lemon cake
While browsing through the lovely smitten kitchen blog, I came across this recipe and thought it would be nice to try a new lemon cake recipe. I halved it (given it makes 2 loaf cakes that was a no brainer :) and didn't bother with the lemon glaze (I was tired and also kind of didn't read the recipe properly). The result was that I couldn't really decide whether I preferred this recipe or my original lemon cake recipe. Oh, and a yummy lemon cake too.
Verdict: A really nice moist lemon cake
Score: 8/10
Ingredients:
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus
3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted.
Method:
1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
Verdict: A really nice moist lemon cake
Score: 8/10
Ingredients:
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus
3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted.
Method:
1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
Sunday, 1 July 2012
poppyseed and orange cake
I'm just catching up on my blogging (could you tell?), and I baked this a while ago (read about a year ago) so I can't quite remember what inspired me to try it, perhaps it was a craving for something with poppyseeds, or a nice moist orange cake. On paper it looks like it will have no problem delivering. However, the cake I ended up with was too heavy and stodgy. Could have been the cook :) But whether it was me or the recipe, I won't bother with this one again
Verdict: Disappointing
Score: 3/10
Verdict: Disappointing
Score: 3/10
blueberry muffins
These blueberry muffins are gorgeously moist thanks to the buttermilk, and have just the right amount of sweetness to offset the tang of the blueberries.
Verdict: There's probably no need to go hunting for blueberry muffin recipes anymore
Score: 9/10
Ingredients:
Verdict: There's probably no need to go hunting for blueberry muffin recipes anymore
Score: 9/10
Ingredients:
2 1/2 cups (325
grams) all-purpose flour
3/4 cup (150
grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon
salt
Zest of
one orange or lemon
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
1/2
cup (120 ml) safflower or canola oil
1 teaspoon pure
vanilla extract
1 1/2 to 2 cups
(360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)
Method:
Preheat oven to 375 degrees F (190
degrees C). Position rack in center of oven. Line with paper liners, or butter or
spray, with a non stick cooking spray, 12 - 2 3/4 x 1 1/2 inch muffin cups.
In a large measuring cup
or bowl
whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl
combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a
rubber spatula fold the wet ingredients into the dry ingredients and stir only
until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup
almost full with batter, using two spoons or an ice
cream scoop. Place in the oven and bake until a toothpick inserted in the
center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire
rack and let cool for about 5 - 10
minutes before removing from pan.
ginger cookies
These cookies are soft and chewy and gingery - delicious. The only problem is, they still will never be quite as good as gingerbread (although I haven't posted that recipe yet...)
Verdict: Would have a higher score if there was no such thing as gingerbread
Score: 8/10
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Method:
Verdict: Would have a higher score if there was no such thing as gingerbread
Score: 8/10
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Saturday, 30 June 2012
super quick chocolate cake
This chocolate cake recipe is amazing - it is super easy and quick and delicious. Couldn't ask for more really :)
Original recipe can be found here
Verdict: So quick and easy and the result is a really good standard chocolate cake
Score: 9/10
Ingredients:
* 175g Self raising flour
* 2 Tbsp Cocoa Powder
* 1 Tsp Bicarbonate soda
* 150g Caster sugar
* 2 Eggs Beaten
* 150 ml (1/4 pint) Sunflower oil
* 150 ml (1/4 pint) Semi skimmed milk
* 2 Tbsp Golden syrup
For the Coating and filling * 75g Unsalted butter
* 175g Icing Sugar
* 3 Tbsp Cocoa Powder
* Drop of Milk
Method:
# Preheat oven to 180 degrees C. Grease and line 2 18cm sandwich tins.
# Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
# Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth. # Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
# To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable. # If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.
Original recipe can be found here
Verdict: So quick and easy and the result is a really good standard chocolate cake
Score: 9/10
Ingredients:
* 175g Self raising flour
* 2 Tbsp Cocoa Powder
* 1 Tsp Bicarbonate soda
* 150g Caster sugar
* 2 Eggs Beaten
* 150 ml (1/4 pint) Sunflower oil
* 150 ml (1/4 pint) Semi skimmed milk
* 2 Tbsp Golden syrup
For the Coating and filling * 75g Unsalted butter
* 175g Icing Sugar
* 3 Tbsp Cocoa Powder
* Drop of Milk
Method:
# Preheat oven to 180 degrees C. Grease and line 2 18cm sandwich tins.
# Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
# Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth. # Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
# To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable. # If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.
Saturday, 23 June 2012
cookie hunt - choc chip cookies #3
One of the many cookie recipes I've tried (I'm making an attempt to eventually blog about them all).
cookie recipe
It had a lot of promise, but they turned out to be more on the soft side rather than chewy side. I would say not worth giving it another go - plenty more recipes to try :)
Verdict: Not quite the right chewy
Score: 7/10
Verdict: Not quite the right chewy
Score: 7/10
delicious brownies
I've used this recipe twice now and have decided to make this my standard brownie recipe. It doesn't take long to put together and the result is a really moist chocolatey brownie - yum.
Verdict: Brownie perfection!
Score: 10/10
Ingredients: 2/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder veg cooking spray 2 ounces unsweetened chocolate 4 ounces bittersweet or semisweet chocolate 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 1 1/4 cups sugar 2 teaspoons vanilla extract 3 large eggs optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts Method: 1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees. 2. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray. 3. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using. 4. Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes. (I've found 35-36 minutes is fine) 5. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.
Verdict: Brownie perfection!
Score: 10/10
Ingredients: 2/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder veg cooking spray 2 ounces unsweetened chocolate 4 ounces bittersweet or semisweet chocolate 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 1 1/4 cups sugar 2 teaspoons vanilla extract 3 large eggs optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts Method: 1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees. 2. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray. 3. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using. 4. Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes. (I've found 35-36 minutes is fine) 5. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.
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