Brownies

Do brownies really need an introduction? You know what they are. They are lumpy, crinkly, somewhat messy shapes of chocolate, butter, and sugar. We have all eaten them, devoured them, inhaled them. We have all licked the bowl clean of the batter and wished that the baker hadn't scraped that last little bit into the bowl because I wanted to eat it (said my husband every time I bake).

Just don't add walnuts. Ick. 

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Brownies
from Handle the Heat

1 cup (170 grams) semisweet chocolate chips
1 1/2 sticks (170 grams) unsalted butter, cut into pieces
4 oz (113 grams) unsweetened chocolate, chopped
1 1/2 cups (300 grams) granulated sugar
3 eggs + 1 egg yolk
1 tsp vanilla extract
3/4 cup (94 grams) all purpose flour
1/4 tsp salt

Make the brownies: Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.

In a microwave safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute intervals, stirring in between. Continue heating in 30-second bursts until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. This can also be done in a double boiler.

In the bowl of a stand mixer, beat the eggs and sugar on medium-high until light, about 3 minutes. Beat in the vanilla extract.

Gently stir in the cooled chocolate mixture. Gently fold in the flour and salt until combined.

Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. 

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Almond Rice Krispie Treats

While good chocolate makes everything better, I would argue that almond paste is a close second. So it seemed only natural that I would eventually make an almond rice krispie treat and, to be honest, I am a little peeved that I didn't do it sooner. 

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Almond Rice Krispie Treats

6 cups rice krispies
6 tbsp unsalted butter
12 oz mini marshmallows
5 oz almond paste
1 tsp almond extract

Sliced/chopped almonds

Make the rice krispie treats: Prepare a 9x13 (or square) pan with parchment paper. Melt the butter and almond paste over medium heat in a heavy bottomed saucepan, add the marshmallows. Once the marshmallows are 90% melted, remove from heat and gradually mix in the rice krispies. Once fully mixed, press evenly into the prepared pan.

Sprinkle with sliced or chopped almonds.

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Almond Pear Tart

It turns out that while I have lots of kitchen tools and mixing bowls and pounds of extra chocolate hidden in a cupboard, I don't own a tart pan. So when I came across this Pear and Almond Tart recipe, I decided to buy one immediately. 

If you have never read anything by David Lebovitz, I highly recommend reading a few of his blog posts. His writing is witty and charming and makes me laugh. While his recipes may seem advanced, he does a great job of simplifying them and I promise that you will feel very accomplished after making them.

This recipe is great because it looks beautiful, tastes amazing, and is easy (yes, it is easy, I promise). So why is it so easy? Well, first you start with the most non traditional tart dough recipe I have ever seen which involves melting the butter and sugar in the oven (what?).
**I simply cannot do the description of the recipe justice so please read David's!

Then top the shell with a simple almond filling and finish with a layer of canned pears (which taste just as good as poached pears, in my opinion). And there you have it: a shiny, symmetrical, tasty tart.

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French Pear and Almond Tart
from David Lebovitz

Tart Shell**
85g (3 ounces) unsalted butter, cut into pieces
1 tbsp vegetable oil
3 tbsp water
1 tbsp sugar
1/8 tsp salt
160g (5.5oz, or 1 rounded cup) all purpose flour

Almond Filling
6 ounces (170 g) almond paste
2 tsp sugar
2 tsp all-purpose flour
3 ounces (85 g) unsalted butter, cubed, at room temp.
1 large egg, plus one egg white, at room temp.

3 poached pears, cored and drained and blotted dry (or canned pears but make sure to save the syrup)

Glaze, optional

**Note: If this is your first time making a tart shell, I would highly recommend doubling the dough recipe to give you some flexibility as this recipe makes exactly the right amount (leaving little room for errors).

Make the tart shell: Preheat the oven to 410º F.

In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt. Place the bowl in the oven for 15 minutes, until the butter is bubbling.

Remove the bowl from oven, pour in the flour and mix it quickly until it forms a ball which pulls away from the sides of the bowl.

Transfer the dough to a 9-inch tart mold (circular or rectangular) with a removable bottom. Spread it with a spatula as it will be very warm to the touch.

Once the dough is cool enough to touch, pat it into the shell with the heel of your hand and use your fingers to press it up the sides of the mold. 

Prick the dough all over with a fork about ten times then bake for 15 minutes, or until the dough is golden brown.

Remove from the oven and and let cool before filling.

Make the tart: Preheat the oven to 375ºF. Set the pre-baked tart shell on a baking sheet.

In a stand mixer, beat the almond paste with the sugar and flour until smooth.

Gradually beat in the butter then the egg, egg white, and almond extract. Spread the almond filling evenly over the tart shell.

Fan the pears out evenly over the almond filling, pressing down lightly.

Bake the tart for about 40 to 45 minutes, or until the almond filling between the pears has browned.

Make the glaze: If using canned pears, reserve the syrup. Place in a sauce pan and cook over low-medium heat until it reduces to about one third of its original volume. Let cool slightly then brush over tart.

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