Petites Trianons

Petites Trianons
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 119.


I thought this recipe sounded awfully familiar when I was making them and then a light bulb went off - Katharine Hepburn's Brownies.  I've made Katharine's brownies many times and they have always been wonderful. I compared the two recipes side by side and the only notable difference was that this recipe has 1 cup of flour while Katharine's only have 1/4 cup and one cup of nuts. When these were finished, however, they were not as good - very bland. It must be that the full cup of flour plays a big part in the overall taste and texture. These were also a bit dry and I probably baked them too long. Maida says 28 minutes exactly so I would take that with a grain of salt. Overall, I wasn't too impressed with these.

On the plus side, they are very easy to make with only a few ingredients -

Makes 16 squares or 12-14 bars

4 oz. unsalted butter
2 oz. unsweetened chocolate
1 cup granulated sugar
1/2 tsp. vanilla extract
2 large eggs
1 cup sifted all-purpose flour
Pinch of salt

Preheat oven to 350. Line an 8 inch square fan with foil and lightly spray or butter.

Melt the butter and chocolate in a double boiler over hot water. Set aside to cool slightly.

Stir in the sugar...

and the vanilla.

Add the eggs one at a time and mix well.

The book fails to mention what to do with the flour but I would assume that you add it now.

Bake 25-30 minutes. Do not overbake. They should remain moist in the center.

Cool in the pan for 5 minutes and then invert it out onto a wire rack and let it cool completely. Cut into small squares. They can be frozen or stored in an airtight container.

Greenwich Village Brownies

Greenwich Village Brownies 

Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 123.

Maida Heatter has many brownie recipes and looking at my index, it looks like I've made five of them (counting this one). My favorite so far were the Santa Fe Brownies - so decadent. I would rank these as second - they are just as moist and chewy as I remember the Santa Fe.

I used walnuts instead of pecans because that is what I had on hand. I actually prefer pecans though and it seems that most of Maida's recipes call for walnuts. I noticed recently that almost all of her recipes call for nuts which I find interesting.

The recipe makes 32 large brownies.

2 cups unsifted all-purpose flour
1/4 tsp. salt
6 oz. unsweetened chocolate
8 oz. unsalted butter (softened)
1 tsp. vanilla extract
2 cups granulated sugar
1 cup light brown sugar, firmly packed
2/3 cup light corn syrup
6 eggs
3 cups pecan halves or large pieces

Preheat the oven to 350. Prepare a 15.5 x 10.5 x 1 inch pan by buttering or spraying and lining it with aluminum foil. Butter the foil as well.

Sift the flour and salt together and set aside.

Melt the chocolate in a double boiler or simmering water. Stir until smooth and set aside.

Cream the butter and add the vanilla. 

Add the white and brown sugar. 

Add the corn syrup and beat until smooth. 

Add the eggs, one at a time, mixing well. 

Beat in the melted chocolate. 

Add the flour, mixing well. Scrap the sides of the bowl as necessary. 

Add 2 cups of the nuts, reserving 1 cup. 

Transfer the mixture to the prepared pan. 

Sprinkle the remaining 1 cup of nuts over the top. 

Bake for 40 - 45 minutes or until a tester comes out clean from the center. 

Cool in the pan for 30 minutes, then invert onto a wire rack and carefully remove the foil. Allow to cool completely. The cake should be refrigerted or frozen before cutting so that it will be firm.
Cut off any burnt edges.

The brownies can be individually wrapped or stored in an airtight container. Best if stored in the refrigerator.

Santa Fe Brownies

Santa Fe Brownies
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 191.

About a month ago, I discovered a Maida Heatter book that I didn't have! I know she has written quite a few and some are compilations of others so it can get confusing. Anyway, this one is called "Best Dessert Book Ever" and the recipes sound amazing. Santa Fe Brownies, from that book, is a promising start to what lies ahead.

These brownies are amazing! Incredibly moist and sinfully decadent, they are to die for. I made these during one of our snow days this week and Michael and I were afraid that we would eat the entire batch. I brought what was left to share with my co-workers.

In her introduction to this recipe, Maida says that they come from the Plaza Bakery/Haagen Dazs Ice Cream Shoppe in Santa Fe, New Mexico. People stand in line for them and after eating one, you can easily understand why. They are a bit time-consuming to make because you make two mixtures (a cream cheese mixture in addition to the regular brownie portion). They are worth it!

This recipe makes 32 large brownies.

Chocolate Mixture

1 1/2 cups unsifted unbleached flour
1 1/2 tsp. baking powder
3/4 tsp. salt
6 oz. unsweetened chocolate
6 oz. semisweet chocolate
8 oz. (2 sticks) butter
5 large eggs
1 1/4 cups sugar
1 1/2 cups brown sugar (firmly packed)
1 TBS. vanilla extract
2 1/4 cups walnuts, in large pieces

Preheat the oven to 350. Prepare a 9x13x2 pan by lining it with aluminum foil. Butter the foil thoroughly. Set aside.

Sift together the flour, baking powder and salt - set aside.

Melt both chocolates and the butter in a double boiler and set aside.

Beat the eggs just to mix. Add both of the sugars.

Add the vanilla.

Add the melted chocolate.

Add the sifted flour mixture, beating only until mixed. Scrape the bowl as necessary. Remove the bowl from the mixer and remove 2 1/4 cups of the mixture and set aside.

Return the large bowl to the mixer stand and add the nuts.

Spread the chocolate and nut mixture into the pan, spreading it evenly. Set aside.

Cream Cheese Mixture

12 oz. cream cheese (room temperature)
3/4 stick unsalted butter (room temperature)
1 1/2 tsp. vanilla extract
3/4 cup sugar
3 large eggs

In a clean bowl, beat the cream cheese and the butter.

Add the vanilla.

Add the sugar.

Add eggs, one at a time, until mixed.

Pour the cream cheese mixture over the chocolate in the pan. Spread evenly.

Take the remaining chocolate mixture that was reserved and pour it over the cream cheese mixture in a ribbon or by dollops (this mixture will not cover the cream cheese entirely). Take a knife and cut through the chocolate to create a marbeling effect.

Now sprinkle the reserved nuts over the top.

Bake for about 1 hour and 15 minutes (it took the entire time for me). Use a chopstick or other long testing material to check it - it is ready when your tester comes out barely clean. Do not overbake. Allow it to cool in the pan and then carefully invert it onto a cutting board or something similar. Peel off the foil and wrap the entire cake in plastic wrap. Refrigerate it overnight. Cut into squares with a large serrated knife. They can be served either at room temperature or chilled.

Yum

Christmas Brownies

Christmas Brownies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 118.

It doesn't have to be Christmas to make these brownies. They have candied fruit in them and I honestly had doubts before making them. The recipe just didn't sound that good. Well, they are actually quite yummy, very moist and chewy. They are fragile and will need to be handled with care to avoid cracking. Freezing them before slicing will remedy this but getting them to the freeze can be tricky!

The recipe doesn't make a lot - about 16 very thin brownies - so they will not last long. You might consider doubling the recipe. ;)

2 oz. unsweetened chocolate
2 oz. (1 stick) unsalted butter
2 eggs
1 tsp. vanilla extract
1 cup granulated sugar
1/4 cup sifted all-purpose flour
1/3 cup diced, mixed candied fruits 

Preheat oven to 300. Line a shallow 9-inch pan with aluminum foil. Brush the foil with melted butter.

Melt the chocolate and the butter in a double boiler, over barely simmering water.

Slightly beat the eggs.

Add the vanilla extract

Add the sugar, mixing well.

Add the melted chocolate/butter mixture.

On low speed, add the flour, scraping the bowl as necessary, to mix well.

Remove the bowl from the mixer stand and stir in the candied fruit. Pour into the lined pan and smooth evenly.

Bake for 35 minutes, until a toothpick comes out barely clean. Let the cake rest in the pan for about 5 minutes before carefully inverting onto a piece of wax paper on a cooling rack.

Let this cool completely before transferring to the freezer. (It is very thin and fragile, so be careful!) Allow to sit in the freezer just long enough to chill and then remove and slice.