My Recipe Reviews

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ATK’s Chewy Brownies

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ATK Chewy Brownies

A couple of months ago, before we all went insane staying in our homes, America’s Test Kitchen aired an episode listing their Top 20 most popular recipes of all time.

If there are brownies on any list anywhere, I’ll definitely make them and what do you know, ATK’s Chewy Brownies were there on the list!

I’ve made a couple of other recipes from this list – the wonderful Sticky Buns and the New York Thin Crust Pizza Dough. Sticky Buns – excellent. Pizza dough – no, no, no – it didn’t work out for me and I don’t recommend it (threw away the pizza).

ATK Chewy Brownies

Now, to these Chewy Brownies. Outstanding, fudgy brownies that you would be proud to take to any gathering. Or better yet, stay home and eat them all.

I think the bottom and top get chewy from baking them on the bottom rack of the oven. Then there’s the most fudgy, chocolaty insides that I’ve ever had in a brownie.

ATK tried to mimic boxed brownies since everyone seems to like them so much (including me), but I have to say these are better than any boxed.

ATK Chewy Brownies

I like this recipe because it’s made in a big bowl and all of the ingredients are whisked, then stirred together.

Pour the batter into the pan, pop them in the oven and 45 or so minutes later you have incredible brownies. Their recipe says to bake for 30-35 minutes, but mine took a little over 45. You’ll want to test them after 35 minutes, depending on your oven.

Bret likes frosting on brownies. I can’t imagine putting frosting on these rich brownies – they definitely don’t need it. He’ll just have to suffer and eat them wonderfully plain.

ATK Chewy Brownies

ATK’s Chewy Brownies use three kinds of chocolate – Dutch-processed cocoa powder, unsweetened chocolate, and bittersweet chocolate. Yes, the Dutch-processed cocoa powder does make a difference, so get it if you can. I got mine at Central Market for a pretty good price.

Don’t have much of a preference for the unsweetened baking chocolate, but for the bittersweet chips, go with Ghirardelli. They’re usually available at your local grocery store.

I hope you enjoy these brownies. They definitely deserve to be on America’s Test Kitchen’s Top 20 list. Absolutely.

ATK Chewy Brownies

ATK's Chewy Brownies

Yield: 25 brownies
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 35 minutes

Rich, decadent perfect chocolate brownies made with three kinds of chocolate.

Ingredients

  • 1/3 C (1 oz) Dutch-processed cocoa powder
  • 1 1/2 tsp instant coffee granules
  • 1/2 C plus 2 tbsp boiling water
  • 2 oz unsweetened chocolate,finely chopped
  • 1/2 C plus 2 tbsp vegetable oil
  • 4 tbsp (1/2 stick) butter, melted
  • 2 large whole eggs, plus 2 large egg yolks
  • 2 tsp vanilla extract
  • 2 C (14 oz) granulated sugar
  • 1 3/4 C (8 1/4 oz) all-purpose flour
  • 3/4 tsp table salt
  • 6 oz bittersweet chocolate chips or chunks cut into 1/2 " pieces

Instructions

  1. Move an oven rack to the lowest position in the oven. Preheat the oven to 350 degrees. Line a 13x9" pan with aluminum foil (to lift out brownies after they're cooled) and spray the aluminum foil lightly.
  2. In a large bowl, whisk the cocoa, coffee granules, and boiling water together until smooth. Add the finely chopped unsweetened chocolate and whisk together until melted and smooth.
  3. Whisk in the oil and melted butter (the mixture will look slightly curdled but it'll blend later). Add the whole eggs and egg yolks, and vanilla and continue to whisk until smooth and totally combined.
  4. Whisk in the sugar until fully incorporated. Add the flour and salt and stir completely together with a rubber spoon or spatula. Fold in the bittersweet chocolate pieces.
  5. Pour the batter into the pan and bake until a toothpick inserted toward the sides of the brownies comes out lightly moist with a few crumbs. Mine took about 45 minutes, but start checking at 35 minutes.
  6. Put the pan on a wire rack and let brownies cool for about an hour (so they won't fall apart). Lift the brownies from the pan by the aluminum foil flaps and set on the rack to completely cool.
  7. Remove the aluminum foil and make 4 even cuts horizontally and also vertically (to equal 25 squares) and serve. Store in an airtight container for up to 4 days. Like they'll last that long.

Notes

Tips and Stuff:

The original recipe calls for instant espresso, but I used coffee granules.  This ingredient is optional, but recommended.

I used canola oil instead of vegetable oil.

The original recipes calls for 2 1/2 cups of sugar, but they were plenty sweet and rich at 2 cups of sugar.

The original recipe calls for 30-35 minutes in the oven, but mine were almost raw in the middle at 30 minutes.  Mine took more like 45-50 minutes, but don't over bake them - they are very moist.

Nutrition Information:
Yield: 25 Serving Size: 1 brownie
Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 89mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 3g
© adapted slightly from America's Test Kitchen
Category: Bars

Ina Garten’s Lemon Bars

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Ina Garten's Lemon Bars

As much as I love lemon bars, I’ve never made them before. Being under the shelter-in-home mandate (or is it stay-at-home?) is a great time to pull out those ‘to-do’ recipes and Ina Garten’s Lemon Bars have been on that list a long time. Besides, it delays my plans to clean out my office and junk room (which isn’t as much fun and has no tasty flavor).

I halved Ina’s recipe because Bret doesn’t enjoy lemon flavor like I do. Oh, and because it calls for 6 eggs and I don’t want to use all my eggs up in case I can’t get anymore.

Luckily, it’s easy to half and came out nicely. There’s a big lemon flavor and nice short-bready base. I didn’t bake my crust long enough, but the bars are terrific anyway.

Ina Garten's Lemon Bars

I didn’t get very good photos because I’d already dug into the bars to “test” them. These lemon bars are tangier than sweet, but that’s OK – they’re still terrific. I’ve made Ina’s lemon curd before and it’s a little smoother and sweeter than this filling. Next time a couple of more tablespoons of sugar will go into these bars or maybe smaller lemons would help. I had huge lemons.

Have a favorite lemon bar recipe? Send it to me and I’ll try it. I’d love to make the perfect lemon bars. Don’t get me wrong – these are really good, but it’ll be lots of fun (and tasty) to see if I can top them!

I’m posting the original Ina Garten’s Lemon Bars recipe below. If you want to half it, use an 8×8″ pan to bake them in.

Ina Garten's Lemon Bars

Ina Garten's Lemon Bars

Yield: 20 triangles
Prep Time: 20 minutes
Cook Time: 40 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 30 minutes

More lemony tangy than sweet, these are really good lemon bars with a nice crust.

Ingredients

  • For the Crust:
  • 1/2 lb (2 sticks) unsalted butter at room temperature
  • 1/2 C granulated sugar
  • 2 C all-purpose flour
  • 1/8 tsp kosher salt
  • For the Filling:
  • 6 extra large eggs at room temperature
  • 3 C granulated sugar
  • 2 tbsp grated lemon zest (4 to 6 lemons)
  • 1 C freshly squeezed lemon juice
  • 1 C all-purpose flour
  • confectioners' sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°. Line a 9x13" pan with aluminum foil long enough to extend over the edges so you can pull out the bars after they're baked. Spray the aluminum foil with baking spray.
  2. In the bowl of a stand mixer, for the crust, cream the butter and sugar until light and blended. In a medium bowl, combine the flour and salt. With the mixer on low, add the flour slowly to the butter until just mixed. It's going to be a fairly dry dough, but add a teaspoon of water if it doesn't come together.
  3. Dump the dough onto a well-floured board and bring together until it forms a ball. Flatten the dough with floured hands and press it into the prepared pan, building up the edges to about 1/2 inch. Chill in the refrigerator for 20-30 minutes.
  4. Bake the crust for 15 to 20 minutes until very lightly browned. Let the pan cool on a wire rack. Leave the oven on.
  5. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the lemon mixture over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature then cut into squares or triangles and dust with powdered sugar.

Notes

Tips and Stuff:

I used salted butter in the crust and cut down the salt a little.

Note that she uses 6 extra-large eggs in this recipe.  Since I halved it and only had large eggs, I used 4 large eggs.

I had large lemons, so it only took 3 lemons for the zest. 

Please don't use bottled lemon juice for this - use the juice from the fresh lemons you just zested.

Mine took the entire 20 minutes for the crust to bake and the entire 35 minutes for them to bake.  The filling should be set when baked with an ever so slight wiggle to the middle of the bars.

Nutrition Information:
Yield: 20 Serving Size: 1 bars
Amount Per Serving: Calories: 237Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 71mgSodium: 47mgCarbohydrates: 51gFiber: 1gSugar: 36gProtein: 4g

Nutrition Values are Approximate

© Ina Garten
Category: Bars