Fudgy Brownies

Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds.

These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.

Tools: 9 x 13" pan
Cooling Rack

Yields: 2 dozen brownies

Ingredients:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups Unbleached All-Purpose Flour
2 cups chocolate chips
1 Cup Chopped Walnuts (optional)

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

Directions:
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth. Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. Spoon the batter into a lightly greased 9" x 13" pan. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Tips from our bakers:
? When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.

Cranberry Chocolate Bars

Tools Required:
10-15 cookie pan
cooling racks

Yields:
About 48 bars

Ingredients:
1-1/2 cups all purpose flour
1-1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups (2-1/2 sticks), butter or margarine, softened
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 tablespoons orange zest
2-1/4 cups uncooked quick oats
2 cups semi-sweet chocolate chips
1-1/4 cups coarsely chopped fresh or dried * cranberries
1/2 cup chopped pecans
1/4 cup additional chocolate chips, melted (optional)

Instructions:
Preheat oven to 325 degrees. Lightly spray 10x 15 in. cookie pan with vegetable pan spray.

In small bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add eggs and vanilla, mix well. Add flour mixture and orange zest: mix well. Stir in oats, chocolate chips and cranberries. Spread into prepared pan. Top with pecans.

Bake 30-35 minuted or until edges are light golden brown. Cool completely in pan on cooling grid. If desired, drizzle with melted chocolate. Cut into bars.

* If using dried cranberries, soak in hot water 10-15 minutes to soften before adding to cookie dough. Drain before use.