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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
Author: Matt Lewis & Renato Poliafito
Serves: 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
[i]How to store: [/i]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
Author: Matt Lewis & Renato Poliafito
Serves: 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
[i]How to store[/i]: The cupcakes can be stored in an airtight container at room temperature for up to 3 days.

 

 

In the Oven: Nanaimo Ice Cream Bars

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Next up: a frozen treat in honor of Canada Day, eh? Posting date is July 3.

In the Oven: Nanaimo Ice Cream Bars
Author: Matt Lewis & Renato Poliafito
Serves: 40 (1- by-11/2-inch / 2.5- by-4-cm) bars
Ingredients
  • For the Cocoa Pretzel Crust
  • 2 ounces (55 g) toasted walnuts (about ½ cup; see page 19), coarsely chopped
  • 5¼ ounces (150 g) digestive biscuits or graham crackers (approximately 15 biscuits)
  • 2½ ounces (70 g) thin, salty pretzel sticks
  • 2 ounces (½ stick/55 g) unsalted butter, cut into cubes
  • ¼ cup (55 g) firmly packed light brown sugar
  • ¼ cup (20 g) unsweetened dark cocoa powder, such as Valrhona
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract
  • For the Ice Cream Layer
  • 2 pints (946 ml) homemade or store-bought premium vanilla or salted caramel ice cream
  • For the Fudge Topping
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • 5 ounces (140 g) dark chocolate (60 to 72% cacao), chopped
Instructions
Make the Cocoa Pretzel Crust
  1. Line an ungreased 8-inch (20-cm) square pan with parchment paper so that it overhangs by approximately 2 inches (5 cm) on two opposite sides.
  2. Place the walnuts in a large bowl.
  3. Place the digestive biscuits in a food processor and pulse in three or four short 2-second bursts until the biscuits are finely ground, with a few coarsely ground pieces for texture. Sprinkle the biscuit crumbs over the walnuts. Put the pretzel sticks in the same food processor (no need to wash in between) and pulse five or six times in 1-second bursts to create small sticklike chunks. Alternatively, place the pretzels in a zip-tight plastic bag and crush them with a rolling pin. Do not overprocess the pretzels; the pieces should be peanut size, not powdery. Sprinkle the pretzel chunks over the biscuit crumbs and use your hands to toss them together.
  4. Place the butter in a large bowl and set it over a saucepan of simmering water (double-boiler method, see page 19), stirring until the butter is completely melted. Remove the bowl from the pan of simmering water, add the brown sugar and cocoa, and stir until combined. Add the egg in a slow stream while whisking. Return the bowl to the pan of simmering water and whisk slowly and constantly until the mixture thickens slightly, 60 to 90 seconds. It won’t thicken up like a pudding, but it should be a smooth mixture that shows whisk marks. Remove it from the heat and whisk in the vanilla. Stir in the dry ingredients until just combined; try to ensure that the dry ingredients are covered by the wet. Turn the crumb mixture out into the prepared pan and firmly press it into an even layer on only the bottom of the pan, not the sides; if you like, use the back of a metal measuring cup to help even it out. Refrigerate the pan for 30 minutes.
Assemble the Ice Cream Layer
  1. Remove the ice cream from your freezer and let it soften, about 15 minutes. Place the ice cream in a large bowl and use a rubber spatula to beat it until it is slightly malleable. Alternatively, beat the ice cream in a standing mixer fitted with the paddle attachment (a chilled bowl and paddle are preferable) until almost smooth but not melty, about 10 seconds. Remove the crust from the refrigerator.
  2. Spread the ice cream over the cocoa pretzel crust in an even layer. Cover with plastic wrap and freeze for 2 hours.
Make the Fudge Topping
  1. In a small saucepan over low heat, heat the cream, butter, and corn syrup together until just simmering. Remove the pan from the heat and add the chocolate. Whisk until the fudge is smooth. If you have a few stray unmelted chocolate chunks, reheat the mixture over very low heat until completely melted.
Assemble the Bars
  1. Whisk the fudge topping vigorously for 1 minute to release excessive heat or until it reaches room temperature. Remove the bars from the freezer and pour the fudge over the ice cream layer. Working quickly, use an offset spatula to spread the fudge topping into an even layer. Again, cover with plastic wrap and freeze until the bars are solid, at least 2 hours and up to 24 hours.
  2. Once the bars are completely frozen, remove from the freezer. Dip a knife in hot water and wipe it dry. Using the hot knife, go around the edges of the pan. Gently pull up on both sides of the parchment overhang to release the bars from the pan and place the bars with the parchment on a large cutting board. Freeze the bars on the cutting board for 10 minutes.
  3. Remove the bars from the freezer. Dip a knife in hot water and wipe it dry. Using a hot knife, score and slice the bars into 1-by-1½-inch (2.5-by-4-cm) rectangles. (Freeze the bars in between scoring and slicing if the ice cream gets too soft.) Serve immediately.
Notes
[i]How to store[/i]: The bars will keep, tightly wrapped in foil, in the freezer for up to 5 days. Let the bars sit at room temperature for a few minutes before serving.

 

In the Oven: Date Squares

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Next, we’re continuing with another one of the twelve days of cookies: Date Squares. Posting date is December 7 – let’s bake!

Date Squares
Author: Matt Lewis & Renato Poliafito
Serves: about 24 bars
Ingredients
  • [b]For the Date Filling[/b]
  • 1 pound (455 g) dried pitted dates, chopped into very small pieces
  • 1 cup (220 g) firmly packed light brown sugar
  • [br]
  • [b]For the Crumb Mixture[/b]
  • 1½ cups (170 g) all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1½ cups (120 g) quick-cooking oats
  • 4 ounces (1 stick/115 g) unsalted butter, cool but not cold, cut into cubes, plus more for the pan
  • 1 cup (220 g) firmly packed light brown sugar
Instructions
[b]Make the Date Filling[/b]
  1. In a medium saucepan, stir together the dates, brown sugar, and 1 cup (240 ml) water. Over medium-high heat, bring the mixture to a low boil, then reduce the heat to low. Simmer until the dates are soft and have absorbed most of the water, 7 to 10 minutes. Set aside to cool.
[br]
[b]Make the Crumb Mixture[/b]
  1. In a large bowl, sift together the flour, salt, and baking soda. Stir in the oats.[br]
  2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add the flour mixture all at once and mix on low speed until crumbly.
[br]
[b]Assemble the Bars[/b]
  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 so that it overhangs about 1 inch (2.5 cm) on the long sides of the pan, and butter the parchment.
  2. Press half of the crumb mixture into the bottom of the prepared pan. Spread the date mixture in an even layer over the crumb mixture. Finally, sprinkle the remaining half of the crumb mixture over the date layer to cover. Using the palm of your hand (lightly greased if you like), very gently press the crumb mixture into the dates so it will adhere.
  3. Bake, rotating the pan halfway through the baking time, until the crumb turns golden brown, about 30 minutes. Remove the pan from the oven, place on a cooling rack, and let cool completely. Use a paring knife to release the sides of the bars from the pan, pull up on the parchment to remove them, then cut and serve.
Notes
The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Excerpted from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations, by Matt Lewis and Renato Poliafito. Copyright © 2014 by Matt Lewis and Renato Poliafito.  Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.