Brownies from the Joy of Baking


Brownies from the Joy of Baking
Source: Joy of Baking

These brownies are easy to make, rich, fudgy, and slightly sticky. They’re delicious, although maybe a little too sweet.

Makes about: 1 8×8 pan
Prep time: 10 minutes
Bake time: 25-30 minutes

5 ounces (150 grams) semisweet or bittersweet chocolatechopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)

1. Preheat oven to 350F.
2. Prepare 8×8 pan.
3. Melt chocolate and butter together.
4. Whisk sugar, cocoa powder.
5. Whisk in eggs, vanilla.
6. Stir in flour, chocolate chips.
7. Pour into prepared pan.
8. Bake 25-30 minutes until knife inserted in center comes out clean.




Bobby Flay’s Pumpkin Bread

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Bobby Flay’s Pumpkin Bread

Source: Epicurious

This pumpkin bread is moist, spicy, and not that dark!

Makes about: 1 9×5 loaf
Prep time: 10 minutes
Bake time: 50-60 minutes


4 tablespoons unsalted butter, softened, plus more for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
Scant 1 cup canned pumpkin puree
2 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4. Add the pumpkin puree and mix until combined. Add the eggs, mix till incorporated.
5. Mix in flour, water.
6. Spread batter into pan. Bake until knife inserted into the center comes out clean. Let cool before slicing.
7. Enjoy!

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Pumpkin-Swirl Brownies


Pumpkin-Swirl Brownies
Source: Smitten Kitchen

Pumpkin and chocolate…not my favorite combination, but an interesting one.

Makes about: One 9×9’’ pan
Prep time: 10 minutes
Bake time: 40-45 minutes

8 tbsp unsalted butter
6 oz bittersweet chocolate
2 cups flour
1/8 tsp cayenne
½ tsp salt
1.5 cups sugar
4 eggs
1 tbsp vanilla extract
1 ¼ cups solid-pack pumpkin
¼ cup vegetable oil
1 tsp cinnamon
¼ tsp nutmeg
½ cup hazelnuts

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish.
2. Melt chocolate and butter together. Set aside.
3. Beat sugar, eggs, vanilla together. Whisk in flour, cayenne, salt.
4. Pour half of batter into separate bowl.
5. In one half of batter, stir in chocolate.
6. IN other half of butter, stir in pumpkin, oil, cinnamon, nutmeg.
7. Pour in half of chocolate mixture to the pan. Top with half of pumpkin. Repeat. Swirl.
8. Bake 40-45 mins.
9. Enjoy!

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Thick and Chewy Chocolate Chip Cookies

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Thick and Chewy Chocolate Chip Cookies
Source: Baking Illustrated

Makes about: 18 large cookies
Prep time: 10 minutes
Bake time: 15-18 minutes

2 cups+2tbsp flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter, melted
1 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla
1-1.5 tsp chocolate chips


1. Preheat oven to 350F.

2. Mix together butter, sugar, eggs, vanilla.

3. Mix in flour, baking soda, salt.

4. Mix in chocolate chips.

5. Scoop onto prepared pan

6. Bake 15-18 minutes.

7. Enjoy!

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Simple Pear Tart

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Simple Pear Tart

Source: Tartine and Smitten Kitchen

This delicious and simple tart is based on Alice Waters’ apple tart recipe. I used the Tartine crust since I had some on hand.

Makes about: 1 tart

Prep time: 10 minutes

Bake time: ~45 minutes


1/3 recipe of Tartine’s Flaky Crust (can use another crust)

2 tbsp butter

3 tbsp sugar for sprinkling on top

4 large pears


1. Preheat oven to 400F.

2. Make crust, roll to 14’’ across, place in 9’’ tart pan.

3. Peel and slice pears thinly. Place in crust.

4. Fold crust over pears.

5. Brush with melted butter.

6. Sprinkle with sugar.

7. Bake ~45 minutes or until top is golden brown.

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Outrageous Brownies from Ina Garten

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Outrageous Brownies from Ina Garten
Source: Smitten Kitchen

Makes about: One 9×13’’ pan
Prep time: 10 minutes
Bake time: 20+15 minutes

I made 1/3 of the original recipe, since the original was too much, and this math was easier. I also used a 9×13 pan, so the original brownies were quite thick. The final result is very rich—strong flavors of hazelnut and coffee. I liked the strong coffee flavor, but depends on your taste.

1 stick + 3tbsp butter
5 oz semisweet chocolate chips
2 oz unsweetened chocolate
2 eggs
1 tbsp instant coffee granules
2 tsp vanilla extract
2/3cup+ 1 tbsp sugar
1/3 cup+ 1tbsp flour
1 tsp baking powder
1/3 tsp salt

1 tbsp + 1 tsp flour
1 cup chopped walnuts (I used hazelnuts)
4 oz semisweet chocolate chips

1) Melt together 5 oz of chocolate chips, the unsweetened chocolate, and butter
2) Mix in eggs, coffee, vanilla
3) Mix in 1/3 cup of flour, powder, and salt
4) Mix the rest of the chocolate chips and nuts with 1 tbsp+ 1tsp flour, then add.
5) Bake 20 minutes, rap to force air to escape.
6) Bake another 15 minutes until knife inserted into the center comes out clean.
7) Let brownies cool. Enjoy!

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David Leibovitz’s Robert’s Best Brownies

DL robert's best brownies

David Leibovitz’s Robert’s Best Brownies
Source: David Leibovitz

Makes about: one 8×8’’ pan
Prep time: 10 minutes
Bake time: 30 minutes.

I made a half recipe in a 9×5 loaf pan. It’s extremely chocolately, and definitely the most richly chocolately of the brownie recipes I’ve tried so far. Unfortunately, the texture was a bit loose/crumbly, although it was pretty fudgy.

6 tablespoons (3 ounces) butter
8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup all-purpose flour
1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped.

1. Preheat oven to 350F. Prepare 8×8’’ pan.
2. Melt butter and chocolate together.
3. Mix in sugar.
4. Beat in eggs.
5. Mix in flour, nuts, vanilla until glossy.
6. Bake 30 minutes or until knife inserted in center comes out clean.

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Peanut Butter and Jelly Bars

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Peanut Butter and Jelly Bars
Source: Ina Garten

Makes about: one 9×13 tray (half of original recipe)
Prep time: 15 minutes
Bake time: 45 minutes.

These bar cookies were very sweet and full of familiar flavors (peanut butter and jelly!). They were crunchy on top, with sugar soft inner filling.

1 stick butter
¾ cup sugar
½ tsp vanilla
1 egg
1 cup peanut butter
1 ½ cup flour
½ tsp baking powder
¼ tsp salt
¾ cup jam (I used 18oz jar—25 tbsp jar)
1/3 cup peanuts, optional

1. Preheat oven to 350F. Prepare 9×13’’ baking pan with parchment paper or greased foril.
2. Cream butter, peanut butter, and sugar together.
3. Mix in vanilla extract and egg.
4. Beat in flour, baking powder, salt.
5. Spread 2/3 of dough into prepared pan.
6. Spread jam over the cookie dough.
7. Sprinkle remaining 1/3 of dough over jam.
8. Bake 45 minutes or until top is golden brown.

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Mexican Hot Chocolate Cookies

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Mexican Hot Chocolate Cookies
Source: Amateur Gourmet

Makes about: 20 cookies, tbsp scoop
Prep time: 15 minutes
Bake time: 8-10 minutes

This cookie is very chocolatey and nicely spiced. The texture is like a brownie in a cookie form (well, fudgy in that way). The chocolate bits melt right into the cookie, so make sure to have small pieces. Also, you’ll need to flatten these cookies, because they don’t spread. Included below is the half recipe.

½ cup + 2tbsp flour
¼ cup almond butter
1 stick (1/2 cup) butter
¼ tsp vanilla
¼ tsp almond extract (I substituted vanilla here)
½ cup brown sugar
¼ cup Dutch cocoa (I used natural, and it seemed fine)
¼ tsp cinnamon
¼ tsp sea salt
1/8 tsp cayenne pepper
¼ cup mini chocolate chips (or, regular chips, chopped)
1/8 cup sugar for rolling

1. Preheat oven to 350F. Prepare baking sheet with silicone/parchment paper.
2. Cream together butter, almond butter, butter.
3. Mix in sugar, vanilla, cinnamon, salt, pepper.
4. Mix in cocoa and flour.
5. Mix in chocolate chips.
6. Roll into balls and roll in sugar.
7. Place on prepared pan and flatten.
8. Chill cookies until firm (I froze them for later use)
9. Bake 8-10 minutes. Enjoy!

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