Bittersweet Chocolate Brownies Macrina Bakery Food

BITTERSWEET BEACHSIDE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan over medium-low heat, melt the chocolate with the butter, stirring occasionally. Set aside.
• In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate and butter. Stir in the vanilla.
• In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.
• Grease a 13 by 9-inch pan with nonstick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean. Let the brownies cool to room temperature before cutting into 3-inch squares.

BITTERSWEET CHOCOLATE BROWNIES - MACRINA BAKERY

Steps:

• Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature.
• Preheat oven to 325°F Lightly oil an 8-by-9-inch or 9-inch-square baking pan.
• Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
• With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
• Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack.

MACRINA'S ORZO SALAD WITH CUCUMBER, BELL PEPPER, BASIL AND FETA

Steps:

• SALAD.
• Preheat the oven to 350 degrees.
• Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
• Let cool, then coarsely chop and set aside.
• Peel and core the cucumber and cut it into 1/2-inch cubes.
• Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
• Set aside.
• Fill a large saucepan two-thirds full of water.
• Add a pinch of salt and bring to a boil.
• Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
• Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
• Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
• Toss with the olive oil to keep the pasta from sticking together.
• Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
• Drizzle in the Lemon Vinaigrette and toss well.
• Season to taste with salt and pepper.
• Cover and store in the refrigerator for up to 2 days.
• LEMON VINAIGRETTE yield: 1 1/4 cups.
• Combine all the ingredients except the olive oil in a medium bowl.
• Mix well with a whisk.
• Add the oil in a slow stream, whisking as you pour.
• Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.

ROSIE'S CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Butter an 8-inch square pan.
• In double boiler, melt the chocolate with the butter over barely simmering water.
• Set aside to cool for 5 minutes.
• In a bowl, using electric mixer, beat together the chocolate mixture and sugar for 1 to 2 minutes until completely combined.
• Add the vanilla and the lightly beaten eggs and mix just until combined.
• Add the flour and beat just until totally blended and has a shiny, velvety look, 1 minute or less.
• Spread batter evenly into prepared pan and bake for 20 to 25 minutes until a very thin crust forms on the top and a knife inserted in the center comes out clean or with a moist crumb.
• Do not over bake.
• Cool in the pan on a rack until it reaches room temperature.
• When it is cool, cover with plastic wrap and set aside overnight.
• To make frosting: In blender combine the melted chocolate, sugar and evaporated milk.
• Process for 3 to 5 minutes until mixture is firm and shiny (the sound of the blender will change when the mixture has firmed up).
• Frost the brownies with a thin layer of the icing.
• To serve, cut into squares and top each with a pecan half, if desired.

BITTERSWEET BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13 inch pan.
• Sift all dry ingredients together.
• Cream butter, and sugar, eggs, corn syrup and vanilla, very well.
• Add dry ingredients thoroughly.
• Blend in the walnuts.
• Bake for 40 to 45 minutes, until soft in centre and edges are slightly firm.
• Don't overbake.
• Frost with a fudge frosting--.

BITTERSWEET BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Line an 8 x 8 inch baking pan with foil.
• Combine cocoa, sugar, vanilla, salt, and melted buttter.
• Mix with mixer until well combined. Add eggs one at a time.
• Add flour and mix until just blended. Fold in nuts.
• Spread evenly in lined baking dish.
• Bake at 325 degrees for about 28 to 30 minutes.
• Toothpick inserted in the center will be a little fudgy.
• Cool brownies completely.
• Lift from baking dish and remove the foil. Cut into squares and serve.

BITTERSWEET BEACHSIDE BROWNIES

Steps:

• Preheat the oven to 350°F.
• In a medium saucepan over medium-low heat, melt the chocolate with the 1 cup butter, stirring occasionally; set aside.
• In a large bowl, whisk together the eggs and both sugars.
• Stir in the melted chocolate and butter.
• Stir in the vanilla.
• In a separate bowl, combine the flour, baking soda, and cinnamon.
• Stir the flour mixture into the chocolate mixture until well combined.
• Grease a 13 by 9-inch pan with nonstick cooking spray or the 1-2 tablespoons of butter.
• Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean.
• Let the brownies cool to room temperature before cutting into 3-inch squares.