Recipes

[Photographs and original illustrations: Cakespy] Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. What on earth is a Brownie Upside-Down Brownie? First, think to yourself: “Pineapple Upside-Down Cake”. Now, replace “pineapple” with “brownie” and “cake” with “brownie.” Now you are getting the idea. This brilliant notion came…

2. Heat butter and chocolate in a heatproof bowl set over a pan of barely simmering water, stirring, until melted and smooth. Place eggs, sugar, and salt in large bowl and whisk until lightened, about 45 seconds. Whisk in chocolate mixture and vanilla until mixture is glossy and smooth. Add flour, cocoa, and baking powder…

Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [Original artwork and photographs: Jessie Oleson] Blondies or brownies? It’s a delicious dilemma: they’re both bar cookie classics, one rich in brown sugar, the other redolent of chocolate. But why should you have to decide? Because they taste so…

[Photographs and original illustrations: Cakespy] So what happens, exactly, when you cross a Nanaimo Bar with a brownie? Visually, it doesn’t differ too much from a traditional Nanaimo bar. But taste-wise, you have a sweet specimen which ups the ante of both desserts: a delicately crumbed, buttery brownie base coated with a smooth, creamy, custard-buttercream…

2. In bowl of stand mixer fitter with paddle attachment, cream together butter and granulated sugar until thick, about 30 seconds. Add eggs, one at time. Beat well between each addition. Stop mixer, scrape down sides and bottom of bowl. Add vanilla extract, mix until combined. Stop mixer. Add whisked dry ingredients. Blend until a…

2. In a large bowl, stir together flour, sugar, cocoa, salt, and baking powder until combined. Add cola, a little at a time because it will foam, until incorporated and batter forms. Pour batter into pan and bake until a tester inserted into the middle of the pan comes out clean, about 30 minutes. Top…

Peanut butter in every layer. [Photograph: Yvonne Ruperti] These decadent brownies have three layers of peanut butter: a peanut butter brownie base, peanut butter chocolate frosting, and a peanut butter chocolate ganache. Notes: For deep chocolate flavor, I like to use a 70% bittersweet chocolate here. Make sure brownies are completely cool before adding peanut…

1. Place your baked and cooled brownies into a large bowl. Crush with your hands. This should be a very sticky, cohesive mass; if it is crumbly, add up to 3 tablespoons of melted butter to the crushed brownie mixture; this should make it sticky to the point where you could form it into a…

3. Making the Batter: Combine white sugar, brown sugar, salt, eggs, vanilla, and instant espresso (if using) in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes. (The whipping time can vary significantly depending on bowl size, batter temperature, and mixer wattage,…

2. In a small saucepan, combine butter and chocolate and cook over medium heat, stirring often, until just melted. Stir until smooth. Take off heat and stir in sugar. Whisk in eggs one at a time. Stir in flour and salt until combined. Add 1/2 of chopped peppermint bark to batter and stir to incorporate.