The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [353]
7. With a butter knife, gently swirl the filling into the batter, running the knife lengthwise and crosswise through the layers. Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in the pan, about 15 minutes. Lift out the brownies; let cool completely on a wire rack before cutting into squares.
coconut swirl brownies
MAKES 9 LARGE OR 16 SMALL SQUARES
for the filling
2 tablespoons granulated sugar
2/3 cup sweetened condensed milk
1¼ cups unsweetened shredded coconut
1 large egg
½ teaspoon pure vanilla extract
for the batter
Ingredients for Peanut Butter Swirl
Brownies batter (opposite)
1. Make the filling: Stir together the sugar, condensed milk, coconut, egg, and vanilla in a medium bowl; set aside.
2. Make the batter: Follow the recipe for Peanut Butter Swirl Brownies through step 4.
3. Follow steps 6 and 7 of the Peanut Butter Swirl Brownies recipe.
truffle brownies
MAKES 12
Store these brownies in the refrigerator, covered, for up to 2 days. Bring to room temperature before serving. You can also make the brownies in an 8-inch-square baking pan (prepare the pan as directed in step 1 of Double Chocolate Brownies, Cookies and Candy).
for the batter
4 tablespoons unsalted butter, plus more for the pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
½ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
1 cup sugar
2 large eggs
¼ cup milk
1 teaspoon pure vanilla extract
for the topping
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream
Heart-shaped sprinkles, for garnish
1. Preheat the oven to 325°F. Butter a 9-inch springform pan, and set aside.
2. Make the batter: Put the butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together the flour, baking powder, and salt in a separate bowl; set aside.
4. Put the sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add the chocolate mixture, milk, and vanilla, and beat until combined. Add the flour mixture; beat, scraping down the sides of the bowl, until well incorporated.
5. Pour the batter into the prepared pan. Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in the pan.
6. Make the topping when the brownies are cool: Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour over the chocolate; let stand 5 minutes. Gently stir until smooth. Allow the ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
7. Pour the ganache over the cooled brownies in the pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out the brownies; cut into wedges, wiping the knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
turtle brownies
MAKES 8
for the batter
Ingredients for Truffle Brownies batter (Basics)
for the topping
1 cup sugar
1/3 cup heavy cream
1 teaspoon pure vanilla extract
½ teaspoon salt
1 cup coarsely chopped toasted pecans (4 ounces)
1. Preheat the oven to 325°F. Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining (excluding overhang); set the pan aside.
2. Make the batter: Follow steps 2 through 5 of the Truffle Brownies recipe.
3. Make the topping when the brownies are cool: Bring 1/3 cup water and the sugar