I was asked to make some goodies for a meeting and for some reason, everytime someone asks me to bake for them, I come up with 3 things that I want to make. I usually want to make something fruity, something chocolately, and then something else.
There are quite a few cookies and bars I have been wanting to make out of Martha Stewart's Cookies Cookbook. I really love how there is a picture of every single cookie in this cookbook at the front. It helped me decide which ones to choose. Pictures are really helpful to me when it comes to picking desserts.
All of these recipes came together really fast.
I had some key lime juice in the freezer and it just happened to be enough for these bars. I made the bars in a pie plate and ended up cutting them into triangles. I didn't have any key lime slices to use as a garnish, so I used strawberries.
The peanut butter brownies were fabulous! We really didn't get to try a normal serving size of any of these desserts, but we sampled small portions of each one. I think the brownies were the favorite with the taste-testers.
The mini black-and-whites were a soft, buttermilk cookie, with a delicious, lemony glaze. They were the perfect size to pop in your mouth.
Peanut-Butter Swirl Brownies
To swirl brownies, work quickly so that batter and filling don't set, and place dollops of filling on the first layer of batter about one inch apart. Repeat with next layer of batter and remaining filling. Then, run a butter knife through the layers three times lengthwise and three times crosswise, being sure knife reaches the bottom of the pan. Store brownies in an airtight container at room temperature for up to three days.
Makes 9 large or 16 small squares.
FOR THE BATTER
8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
FOR THE FILLING
4 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
Coming Tomorrow- Quinoa Risotto with Hazelnuts