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In the Oven: Pumpkin Swirl Cheesecake Chocolate Brownies

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It’s officially Fall (at least, it is in the Northern Hemisphere), so we’re going to pumpkin-ize some brownies next. Posting date is October 9!

Pumpkin Swirl Cheesecake Chocolate Brownies
 
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Yield: 24 brownies
Ingredients
For the Pumpkin Cheesecake Swirl
  • 1 (8-ounce/226-g) package cream cheese, softened
  • ¼ cup plus 2 tablespoons (75 g) granulated sugar
  • ¾ cup (170 g) solid pack pumpkin or pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
For the Brownie Layer
  • ¾ cup plus 2 tablespoons (105 g) all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 8 ounces (225 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 6 ounces (1½ sticks/170 g) unsalted butter, cut into
  • 1-inch (2.5-cm) cubes, plus more for the pan
  • ¾ cup (150 g) granulated sugar
  • ¼ cup plus 2 tablespoons (85 g) firmly packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
Instructions
Make the Pumpkin Cheesecake Swirl
  1. In a medium bowl, whisk the cream cheese and sugar until smooth and creamy (it should almost look like frosting). Add the pumpkin, egg yolk, flour, cinnamon, nutmeg, allspice, and ginger and whisk again until well blended. Cover and refrigerate while you make the brownie layer.
Make the Brownie Layer
  1. Preheat the oven to 350°F (175°C) and position a rack in the center. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch (23-by-33-cm) pan. Line the bottom with a sheet of parchment paper with a 1-inch (2.5-cm) overhang on the long sides of the pan, and butter the parchment.
  2. In a medium bowl, whisk together the flour, cocoa, and salt.
  3. Place the chocolate and butter in a large heatproof bowl and set it over a saucepan of simmering water (double-boiler method, see page 19), stirring occasionally, until the chocolate and butter are completely melted, smooth, and combined. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be at room temperature. Add 2 eggs to the chocolate mixture and gently whisk until just combined. Add the remaining egg and whisk until combined. Add the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  4. Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold them gently together until just a bit of the flour mixture is visible.
  5. Pour two-thirds of the batter into the prepared pan and smooth the top. Pour the pumpkin cheesecake mixture over the brownies and smooth into an even layer with the back of an offset spatula. Drop the remaining one-third of the brownie batter by heaping tablespoons here and there over the pumpkin layer. Use a knife to gently pull through the batters to create a swirl. (The brownie batter is thick, so you might need to pull several times before you start to create the swirl.)
  6. Bake, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, 30 to 40 minutes. Let the brownies cool almost completely.
  7. You can eat the brownies slightly warm or at room temperature, when they have a more pumpkin-y flavor. Or cover and refrigerate them for about 3 hours and enjoy them slightly chilled (this is our favorite). Either way, when you’re ready, release the brownies from the side of the pan with a small paring knife. Pull straight up on the parchment to remove them from the pan, place them on a cutting board, cut, and serve.
Notes
How to store: the brownies will keep, tightly covered, in the refrigerator for up to 5 days.

 

In the Oven: Mini Chocolate Brownie Cupcakes

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With the kids going back to school, it’s time for mini chocolate brownie cupcakes! Posting date is September 25.

In the Oven: Mini Chocolate Brownie Cupcakes
 
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Yield: 48 mini cupcakes
Ingredients
  • 1 tablespoon unsalted butter
  • 1½ cups (150 g) walnuts
  • 8 ounces (225 g) good quality dark chocolate (60 to 72% cacao), coarsely chopped, or mini dark chocolate chips
  • ¼ cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder
  • 1½ teaspoons instant espresso powder
  • 1 cup (240 ml) very hot water
  • 2 cups (255 g) all-purpose flour
  • ¾ teaspoon kosher salt
  • 1 cup (220 g) firmly packed dark brown sugar
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (180 ml) canola oil
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon baking soda
Instructions
  1. Preheat the oven to 350°F (175°C). Line two mini cupcake pans with liners. (Alternatively, use one pan and bake in batches.)
  2. Place the butter in a medium bowl and set aside.
  3. Spread the nuts on a rimmed baking sheet and toast until fragrant, tossing and flipping the nuts halfway through, approximately 10 minutes. Transfer the hot nuts to the bowl with the butter. Wait approximately 1 minute, then turn to coat the nuts in the butter as it melts. Let the nuts cool completely, then chop them into fine pieces. Return to the bowl. Add the chocolate and toss with the walnuts until combined.
  4. In a small bowl, whisk together the unsweetened cocoa powder, espresso powder, and ½ cup (120 ml) of the very hot water. Set aside.
  5. In a medium bowl, whisk together the flour and salt. Set aside.
  6. In the bowl of a standing mixer fitted with the paddle attachment, beat both sugars, the canola oil, and vanilla on medium-low speed until combined. Add the egg and egg yolks and continue beating until the mixture is uniform and completely combined. Scrape down the sides and bottom of the bowl and add the flour mixture in three parts, alternating with the cocoa-powder mixture, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl, then mix on low speed for a few more seconds.
  7. Stir the baking soda into the remaining ½ cup (120 ml) hot water to dissolve. Pour the mixture into the batter and mix on low speed until incorporated. Spoon about 1 tablespoon of the batter into each of the prepared cups, then spoon about 1 tablespoon of the walnut-chocolate mixture directly over the batter. Bake, rotating the pan halfway through the baking time, until a toothpick inserted into the side of the cupcake (not the melty chocolate topping part) comes out with a few moist crumbs, 19 to 22 minutes. Do not overbake.
  8. Allow the cupcakes to cool for 15 minutes in the pan on a wire rack, then turn them out onto a wire rack to cool completely. Serve at room temperature.
Notes
How to store: The cupcakes can be stored in an airtight container at room temperature for up to 3 days.

 

 

In the Oven: Frozen Swiss Chocolate Pie

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Will you serve this with or without chocolate fudge sauce and whipped cream? Posting date is September 11!

Frozen Swiss Chocolate Pie
 
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Yield: 1 9- inch (23-cm) pie • 10 to 12 servings
Ingredients
For the Walnut Crust
  • 2 cups (200 g) walnuts, toasted (see page 19)
  • ½ cup (100 g) granulated sugar
  • 3 ounces (¾ stick/85 g) unsalted butter, melted and cooled
For the Frozen Swiss Chocolate Filling
  • 12 ounces (340 g) good quality dark chocolate (60 to 72% cacao), coarsely chopped
  • 1½ teaspoons instant espresso powder
  • 1 (8-ounce/226-g) package cream cheese, softened
  • ½ cup (100 g) sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups plus 3 tablespoons (525 ml) heavy cream
  • 2 large egg whites
  • ¼ cup (60 ml) whiskey
  • ¼ cup (25 g) walnut pieces, toasted (see page 19) and coarsely chopped
Instructions
Make the Walnut Crust
  1. Lightly spray a 9-inch (23-cm; preferably deep dish) pie plate with nonstick cooking spray.
  2. In a food processor, process the walnuts until they are finely chopped (do not pulverize); you should have about 1½ cups (200 g). Place them in a bowl, add the sugar, and stir until combined. Pour the melted butter over the walnut mixture, mix well, transfer to the prepared pie plate, and press it into the bottom and up the sides; use the back of a large metal measuring cup to get an even crust. If you are having trouble getting it to adhere to the sides, first refrigerate the crust for 5 to 7 minutes. Refrigerate the crust while you make the filling.
Make the Frozen Swiss Chocolate F illing
  1. Place the chocolate in a large heatproof bowl and set it over a saucepan of simmering water (double- boiler method, see page 19). Heat the chocolate, stirring occasionally, until it is 80 percent melted. Sprinkle the espresso powder over the chocolate and stir until it is incorporated and the chocolate is just fully melted. Remove the top of the double boiler from the heat and continue to stir the chocolate mixture for another minute to release excess heat. Set aside to cool to room temperature.
  2. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, ¼ cup (50 g) of the sugar, the vanilla, and 3 tablespoons of the cream on medium speed until the mixture is combined, 1 to 2 minutes. Add the cooled chocolate mixture and beat again until just combined. Scrape down the sides and bottom of the bowl and beat again for 10 seconds.
  3. Place the egg whites and the remaining ¼ cup (50 g) sugar in a clean, heatproof medium bowl and set it over the saucepan of simmering water you used for the chocolate. Gently whisk the whites and sugar until warm to the touch; remove the pan from the heat. Using a handheld whisk or the whisk attachment on the standing mixer, whisk the mixture just until stiff peaks form. Using a rubber spatula, fold the egg whites into the chocolate mixture and set aside.
  4. In the bowl of the standing mixer fitted with the whisk attachment, whisk the remaining 2 cups (480 ml) cream until soft peaks form. Turn the mixer to low and drizzle in the whiskey, then increase the mixer speed to medium and continue beating until stiff peaks form. Using a rubber spatula, fold the whipped cream into the filling until just combined, then pour the filling into the crust. Smooth the top with an offset spatula and sprinkle with the walnuts. Cover gently with foil and place the pie in the freezer until frozen, about 4 hours.
  5. Before serving, place the pie in the refrigerator for 2 hours or at room temperature for 20 minutes. Dip a large knife in hot water, dry it off, and use the hot knife to slice and serve.
Notes
How to store: Leftover pie, covered with foil (tented with toothpicks), can be frozen for up to 1 week.

 

In the Oven: Chocolate Chip Hush Puppies

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Next up on the schedule: Chocolate Chip Hush Puppies. Fry or bake, posting date is August 28!

Note: there is an error in the recipe in the book – the pastry flour weight is incorrect. Corrected in the recipe below.

In the Oven: Chocolate Chip Hush Puppies
 
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Yield: 24-30 hush puppies
Ingredients
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1½ cups (170 g) pastry flour
  • 1½ cups (210 g) fine- to medium-grain cornmeal
  • 1 cup (220 g) firmly packed light brown sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 3 ounces (85 g) chocolate chips (about ½ cup)
  • 1 large egg
  • 1 large egg yolk
  • 1 cup (230 g) sour cream
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon pure maple syrup, plus more for serving (optional)
  • 2 teaspoons pure vanilla extract
  • Vegetable oil for frying
Instructions
  1. In a small shallow bowl, stir together the granulated sugar and cinnamon. Set aside.
  2. In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder, salt, and baking soda together, using your hands to rub most of the chunks of brown sugar into the flour mixture. Stir in the chocolate chips.
  3. In another large bowl, whisk together the egg, egg yolk, sour cream, butter, maple syrup, and vanilla.
  4. Make a well in the dry ingredients and pour the wet ingredients into the well. Using very clean hands, bring the ingredients together by pulling the dry ingredients from the sides into the wet ingredients in the middle and kneading gently until just combined; do not overmix.
  5. Pour 1 to 1½ inches (2.5 to 4 cm) of oil into a deep skillet or large pot (if you need to fill the pan more than halfway, choose a larger pan). Slowly heat the oil over medium-high heat until it registers 350°F (175°C) on a deep-fry thermometer. Line a plate with a double layer of paper towels and set it near your work area.
  6. Using a small ice-cream scoop with a release mechanism, scoop no more than 1 tablespoon of dough and release it into the hot oil (alternatively, you can use a spoon). Add a few more to the oil, but do not crowd the pot. Cook until the fritters have browned on one side, about 2 minutes. Using a slotted spoon or tongs, turn them over and continue to cook until browned, another minute; do not overcook. Use a slotted spoon to transfer the fritters to the prepared plate. Continue with the rest of the dough. Allow the fritters to dry for about 5 minutes. Working quickly, roll the hot fritters in the cinnamon-sugar mixture until coated. Serve immediately, with a side of maple syrup for dipping, if you like—they are dangerously good that way. (Alternatively, if you prefer not to fry, spoon the batter into greased muffin tins, filling each three-quarters full, sprinkle the tops with cinnamon-sugar, and bake at 350°F/175°C for 13 to 15 minutes.)
Notes
How to store: Hot fritters are best right out of the pan, as they deteriorate in quality quickly after being fried; 2 or 3 hours is pushing it, but not unheard of.