Monday, December 16, 2013

Day 9 Of The Rosiethon. Rosie Makes Brownie Squares.

I have a simple recipe for Basic Butter Cookie Dough.
I'm making a double batch of the Basic Butter Dough
and taking it into two directions.

First I'm making Brownie Squares,
which uses the Butter Dough as a base.
and then I making Caramel Pecan cookies,
which also uses the Basic Butter Cookie Dough as a base.

This is the recipe for 1 - 9 x 13 baking pan of Basic Butter Cookie Dough.  It's just as easy to double this and make two batches as it is to make one.  That way you'll have the dough ready for the Caramel Pecan Cookies.

Basic Butter Cookie Dough
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1 tsp vanilla

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

Grease a 9 x 13-inch baking pan, then line with foil, leaving a 2-inch overhang on both ends.  Grease foil.

Press Basic Butter Cookie Dough evenly onto bottom of baking pan using a mini rolling pin and using plastic wrap on top to prevent sticking.  Chill dough until firm, about 20 minutes.

While crust is chilling, heat oven to 375°.

Bake crust until golden brown, about 30 minutes.  Cool in pan on rack for 20 minutes.

Make Brownie Topping while crust cools.
Brownie Topping 
1 1/2 cups sugar
10 1/2 oz bittersweet chocolate
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/2 tsp vanilla
3/4 cup flour
1/4 cup plus 2 TB unsweetened cocoa powder
3/4 tsp Kosher salt
1 1/2 cup pecans, toasted and coarsely chopped

Melt butter and chocolate with brown sugar in a heavy 3-quart saucepan over moderate heat, stirring occasionally, until smooth.  Remove from heat and whisk in eggs and vanilla until well-combined.  Whisk in flour, cocoa, salt, and pecans.

Spread brownie layer over crust and bake until set, about 20 minutes.  Cool completely in pan on rack.  Run a heavy knife under hot water, wipe clean, and cut into small squares.

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