Nigel Slater’s Brownies
A quick appearance to say: these are the best brownies I’ve ever had.
We all have different opinions on the topic, I know, but such are the power of these specimens that they shattered all my notions of what a brownie should be—and I’d been firmly in the cake-y camp, you know?—and replaced them with these burnished beauties.
In Nigel’s words, they’re as “dense and fudgy as Glastonbury Festival mud.” I like that. Why can’t we all try to be that way?
NIGEL SLATER’S BROWNIES
Makes one 9″ square pan
From The Kitchen Diaries
I’m a firm believer in weight measurements these days, and as a consequence, all the volume measurements below are approximate. In other words, I recommend getting a digital scale! It’s tremendously helpful. Also, this recipe is from the UK version of The Kitchen Diaries, hence the metric measurements. But don’t you prefer metric measurements anyway? They’re so reliable.
Ingredients:
- 60 grams (a scant 1/2 cup) all-purpose flour
- 60 grams (1/2 cup) cocoa powder
- 1/2 t baking powder
- 200 grams (1-2/3 cups, roughly chopped) semisweet or bittersweet chocolate
- 300 grams (1-1/2 cups) granulated sugar
- 250 grams (2 4-oz. sticks plus 2 T) unsalted butter, room temperature
- 3 large eggs, plus 1 egg yolk, lightly beaten
Directions:
Line a 9″ square pan with parchment paper. Preheat oven to 350 degrees F. Sift the flour, cocoa powder, and baking powder in a small bowl. Melt the chocolate and set it aside.
In a large bowl, cream the butter and sugar until soft, creamy, and a bit airy. Add the lightly beaten eggs a little at a time, incorporating them fully between each pour. Mix in the melted chocolate. Finally, fold in the flour mixture gently but firmly.
Pour the mixture into the prepared pan, smooth out the top, and bake for about 30-35 minutes. The brownie will be a bit jiggly when it comes out of the oven, but the top should have puffed slightly, and a toothpick stuck through the middle should come out sticky but without raw batter attached.
Cool for an hour, during which the brownie will solidify more fully. Cut into squares and enjoy!
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Almond Shortbread Cookies
I was in the mood for shortbread cookies the other day. I found this recipe for Easy Shortbread Cookies. It’s really is easy and it only has 4 ingredients. Of course I added my own spin on it. I rolled them in sugar and turned them into thumbprint cookies and added some preserves. Oh, and I also changed the flavor to almond.
These are all the ingredients you need. You probably already have them in your pantry.
I used a cookie scoop to measure out each cookie. I rolled them into 1 inch balls and then rolled them in sugar.
Then I used the back of a teaspoon scoop to press down and make a well into each cookie before putting them in the oven.
Here they are cooling off, before being slathered with preserves. I still had a jar of raspberry jam and some blueberry chutney left over from the mini pies the other day. But you can use whatever suits your fancy. These cookies were perfect. Soft, buttery, melt in your mouth good. Yes, they do make lots of crumbs, but I won’t tell anyone if you lick them off the table.
Almond Shortbread Cookies
by The Sweet Chick
Prep Time: 20 minutes
Cook Time: 16 minutes
Keywords: bake dessert snack almond butter cookie
Ingredients (24 cookies)
For the cookies
- 1 cup (2 sticks) butter
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 2 1/2 cups all purpose flour
- 1/4 cup granulated sugar
For the topping
- your choice of preserves/jelly/jam
Instructions
For the cookies
Preheat oven to 350º F.
In a stand mixer, mix butter, powdered sugar, and almond extract. Mix on low until well blended.
Slowly add flour and mix until the dough starts to come together. (If dough is too crumbly, add 1-2 tablespoons softened butter, until dough holds together.)
Scoop dough with cookie scoop and roll into a 1-inch ball.
Dip ball into granulated sugar and roll around until completely covered. Then place ball on greased cookie sheet and press down on the ball with the back of a teaspoon scoop.
Repeat for all cookies.
Then bake at 350º F for 14-16 minutes or until bottoms are a light golden brown.
Remove from oven and place cookies on cooling rack and let cool completely.
For the topping
Grab a jar of your favorite jam, jelly, or preserves and scoop about a teaspoon full into the center of each cookie. Enjoy!
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