TRUFFLE BROWNIES AND LEMON GINGER BARS
Brownies are not only easy to prepare, they're really practical for this last week of holiday madness. Bake a batch today, wrap and freeze them, and thaw, cut and serve for Christmas. Get ready: everyone will ask for the recipe.
TRUFFLE BROWNIES
Makes twenty-four 2-inch square brownies
16 tablespoons (2 sticks) unsalted butter
10 ounces bittersweet chocolate (60% to 62% cocoa solids) cut into 1/4-inch pieces
2 cups light brown sugar, firmly packed
1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
1/4 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
One 9 x 13 x 2-inch pan lined with buttered parchment or foil
Set a rack in the middle level of the oven and preheat to 350˚F.
Melt the butter in a saucepan over medium heat. Let the butter get hot and start to sizzle after it’s melted. Off heat, add the chocolate all at once and gently shake the pan to submerge all the chocolate in the butter. Set aside.
Combine the brown sugar, flour and salt in the bowl of an electric mixer fitted with the paddle. Beat on lowest speed until evenly mixed together.
Add 2 eggs to the mixer and continue to beat just until they are absorbed. Stop and scrape the bowl and beater
Repeat step 4.
Remove the bowl from the mixer and stir in the vanilla.
Whisk the butter and chocolate smooth and scrape it into the bowl. Use a large rubber spatula to mix it in thoroughly.
Scrape the batter into the prepared pan and smooth the top.
Bake the brownies until they are firm, but not dry, and the point of a paring knife inserted in the center of the pan emerges with moist crumbs clinging to it, about 30 minutes.
Cool in the pan on a rack.
Invert the brownies to a cutting board and remove the pan and paper. Cover with another board and invert the whole stack. Remove the top board and wrap the brownies on their board in a double thickness of plastic wrap. Keep the brownies at a cool room temperature or in the refrigerator overnight before cutting.
Use a ruler to mark, then cut the brownies into 2-inch squares.
WALNUT OR PECAN BROWNIES: Fold 2 cups (about 8 ounces) coarsely chopped walnut or pecan pieces into the batter right before scraping it into the pan.
LEMON GINGER BARS
Makes 24 2-inch bars
GINGER DOUGH
2 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
3/4 cup sugar
2 tablespoons ground ginger (more if you like)
2 teaspoons baking powder
8 ounces (2 sticks) unsalted butter
1 large egg
1/4 cup finely chopped crystallized ginger
2 tablespoons honey
2 teaspoons finely grated lemon zest
LEMON GLAZE
2 cups confectioners’ sugar, sifted after measuring
3 tablespoons lemon juice, strained before measuring
One 9 x 13 x 2-inch pan lined with buttered foil
Set a rack in the middle level of the oven and preheat to 375 degrees.
Mix the flour, sugar, ground ginger, and baking powder in a medium bowl.
Melt the butter over medium heat and immediately add to the dry ingredients; use a large rubber spatula to stir to a smooth, shiny dough. Add the egg, crystallized ginger, honey and lemon zest and beat vigorously to make a smooth dough.
Scrape the dough into the prepared pan and use the floured palm of your hand to evenly press it over the bottom of the pan. Don’t be concerned if the dough looks greasy after pressing it onto the pan – the butter will be reabsorbed while baking.
Bake the bars until well risen, firm, and lightly golden, about 20 to 25 minutes.
While the bars are baking, use a small rubber spatula to beat the confectioners’ sugar and lemon juice together. Add water, 1/2 teaspoon at a time, if it’s too thick to spread.
As soon as the bars are baked, place a cutting board on the pan and use oven mitts to invert the hot bars to the board. Remove the pan and foil. Immediately use a small offset spatula to evenly spread the lemon glaze on the bars. It will set as the bars cool.
Use a ruler and a sharp knife to mark, then cut, 2-inch squares.
Store the squares in a tightly-covered tin or plastic container between sheets of wax paper.