Cocoa Brownies with Browned Butter and Walnuts

This brownie recipe is from Epicurious. It’s extra fudgy and rich, and the browned butter is just perfect. You will never want to make another brownie recipe. The recipe tells you to “melt butter in a medium saucepan over medium heat, until butter stops foaming and browned bits form at bottom of pan.” If you’re wondering whether you will be able to see this happening, don’t’ worry, you most certainly will.

ingredients

• Nonstick vegetable oil spray
• 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
• 1 1/4 cups sugar
• 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
• 1 teaspoon vanilla extract
• 2 large eggs, chilled
• 1/3 cup plus 1 tablespoon unbleached all purpose flour
• 1 cup walnut pieces

preparation

Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan.

Ginger Molasses Cookies

This recipe is also from Epicurious, and sure to capture your taste buds, even if you claim to not have a sweet tooth (I don’t understand that concept!). The spice and the slight hint of saltiness perfectly balance the molasses and dark brown sugar. The pieces of crystallized ginger add a welcome surprise in every bite. And they bake with a perfect crinkle, making them look even more appetizing. Perfect for breakfast, with coffee, in my opinion.

ingredients

• 2 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 3/4 cup chopped crystallized ginger
• 1 cup (packed) dark brown sugar
• 1/2 cup vegetable shortening, room temperature
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 large egg
• 1/4 cup mild-flavored (light) molasses

preparation

Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute.