More Savory, Less Sweet

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Ooeeyy Geewwyy Chocolate Pecan Pie Bars

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I got the urge to bake something sweet today.  I checked the cupboards, surveyed the ingredients and decided on Chocolate Pecan Pie Bars, from the Betty Crocker website.  The results were wonderful and I will likely make these again.  Bar cookies are a quick and easy alternative to a drop or rolled cookie.  I changed up the original recipe and used my food processor for mixing both the crust and filling, as I always try to reduce the number of bowls, cups, spoons et al needed for a recipe.  I also toasted the pecans, before adding them.  This is a good practice when using nuts in a recipe, as it deepens the flavor.

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For the shortbread cookie crust

1 1/2 cups all-purpose flour

4 teaspoons granulated sugar

1/2 teaspoon salt

10 tablespoons very cold butter, cut in squares

2 – 3 tablespoons of ice water

Add all ingredients, except the ice water, to the bowl of a food processor.  Pulse to mix, as if making pie crust.  Add the ice water a little at a time, until a crumbly dough is formed.  Press the dough into a buttered and floured 13×9 baking pan.  Bake for 10-12 minutes, in a 375′ oven until firm and lightly brown.

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For the filling

3 eggs

3/4 cup packed dark brown sugar

2/3 cup light corn syrup (HINT – spray your measuring cup with canola oil spray first, and the syrup will slide right out)

2 tablespoons butter, melted (Melt the butter in the microwave in the same cup as you used for the syrup)

1/4 teaspoon salt

2 teaspoons vanilla

2 cups pecan halves, toasted in a 325′ oven for about 10 minutes, and cooled

3/4 cup good quality, dark chocolate chips

Place all ingredients, except nuts and chocolate chips, in the bowl of your food processor.  Mix well.  Add the pecans and give it a quick pulse.  Add the chocolate chips and pulse one more time.

Spread the mixture evenly over the par-baked crust.

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Bake 20-30 minutes until mixture is set and color is golden brown.  I have to admit, I overcooked mine a bit, and will keep a very close eye on these the next time I make them.  If they are getting too brown and not yet set, cover with foil and finish baking.

Cool for at least an hour before serving.  Cut into bars.  Enjoy!

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Possibly The Best Brownie

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Having recently been gifted treats from Bouchon Bakery as well as a copy of the book, I have been anxious to do some serious baking.   I also recently received “ad hoc at home” and will likely make every recipe in the book!  For some reason, I decided to start with Chef Keller’s Brownie recipe.  Thanks to Amazon Prime for the quick delivery of the Silicone cake pans*, and the Chef Shop for some amazing Italian chocolate and cocoa powder, I was able to whip up a double batch this afternoon.

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Ingredients

As I have mentioned before, I use organic ingredients wherever possible.

3/4 cup of flour

1 cup unsweetened alkalized cocoa powder

(I used the fabulous Pernigotti Cocoa Powder from Italy)

1 teaspoon Kosher salt

1 1/2 cups unsalted butter, room temperature (yes – that IS 3 sticks)

3 large eggs

1 3/4 cup granulated sugar

1/2 teaspoon vanilla paste or vanilla extract

1 1/2 cups 64% chocolate chips or chopped chocolate of your choice

(I used Agostini Single Origin Peru 70%)

Garnish – Powder Sugar

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Preheat oven to 350′.  If not using Silicone, grease and flour a 9×9 cake pan.  Set aside.

Sift together flour, cocoa powder and salt into a medium bowl.

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In a small microwaveable bowl, melt 1/2 of the butter.  Cut remaining butter into small chunks.  Add to the melted butter and stir until mixture is very creamy and only tiny bits of non-melted butter remain.

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In a stand mixer, mix eggs and sugar together for 3 minutes on low speed, until very pale and thick.  Add vanilla.

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With the mixer on the lowest speed, alternate adding the 1/3 of the sifted dry ingredients with 1/3 of the butter mixture, until all is combined.  Add in the chopped chocolate.  I also added one cup of chopped, toasted pecans at this stage.

Spread batter into the prepared pan and bake for 40-45 minutes.  Be careful not to overcook.  Completely cool brownies in pan before cutting.  (If using Silicone baking pans, remove brownies to a cutting board to cut.)  Dust with powdered sugar just prior to serving.

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*About my decision to try the Silicone pans:  I have always hated the outside edges of brownies, cakes or bar cookies that inevitably end up dry, crunchy or even burnt when baked in a glass or metal pan.  When Chef Keller recommended using Silicone, I decided to give them a try.  They were not expensive – just hard to find, other than on-line.

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