Brownie Squares

Recipe courtesy Gourmet Magazine
TOTAL TIME: 3 hr 25 min
Prep: 30 min
Inactive Prep: 2 hr
Cook: 55 min
YIELD: 6 dozen cookies
LEVEL: Intermediate

ingredients

CRUST:
  • Ingredients for Basic Butter Cookies, recipe follows
    BROWNIE FILLING:
    • 3/4 cup all-purpose flour
    • 1/4 cup plus 2 tablespoons Dutch-process unsweetened cocoa powder
    • 3/4 teaspoon salt
    • 1 1/2 cups walnuts (6 ounces; optional), toasted, cooled, and coarsely chopped
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    To make the crust: Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
    Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
    While crust chills, put oven rack in middle position and preheat oven to 375 degrees F.
    Bake until golden brown, about 30 minutes. Cool crust in pan on a rack 20 minutes. (Leave oven on.)
    To make brownie filling while crust cools: Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then whisk in eggs and vanilla until combined well. Whisk in flour, cocoa, and salt, then stir in walnuts (if using).
    Spread brownie batter over cooled crust and bake until set, about 20 minutes. Cool completely in pan on rack, about 1 1/2 hours.
    Run a heavy knife under hot water and wipe dry, then cut confection into 1-inch squares. Brownie squares keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.
    2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 1/2 sticks (3/4 cup) unsalted butter, softened
    1 cup sugar
    1 large egg
    1/2 teaspoon vanilla extract

    Whisk together flour, baking powder, and salt in a small bowl.
    Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.