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the appetizer:

Cookies For Kids' Cancer Best Bake Sale Cookbook by Gretchen Holt-Witt with Sally Sampson, includes recipes like Adina's Classic Black-And-White Cookies; Melanie Karmazin's Eggnog Cupcakes; and Dark Rich Mocha-Glazed Brownies.

I Love Desserts

 

Dark Rich Mocha-Glazed Brownies

Dark Rich Mocha-Glazed Brownies

Yield: 2 dozen brownies

 
 

Even with the fabulous mocha glaze, these dark rich brownies are not overly sweet. Don't be tempted to leave it off; it's a large part of what makes these so spectacular.

Make these brownies when you don't have a ton of time: luckily they get better as they age, up to 3 days.

 
 

For the Brownies

  • 10 tablespoons (5 ounces) unsalted butter
  • 12 ounces bitter or semi-sweet chocolate
  • 4 large eggs, at room temperature
  • 1-1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

For the Glaze

  • 1 tablespoon unsalted butter
  • 2 teaspoons light corn syrup
  • 2/3 cup confectioners' sugar
  • 1/3 cup water or prepared coffee
  • 6 ounces semi-sweet chocolate
  • 2 ounces unsweetened chocolate
  • 2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift the brownies from the pan.

To make the brownies: Place the butter and chocolate in a small saucepan over the lowest possible heat and cook until almost all the chocolate has melted. Off heat, stir until smooth. Set aside to cool to room temperature.

Place the eggs, sugar, and vanilla in the bowl of a mixer fitted with a whisk attachment and whip until lemon-colored and thick. Replace the whisk attachment with the paddle. Place the flour, cocoa powder, baking powder, and salt in a separate bowl, mix well, and add to the egg mixture. Pulse on the lowest speed to combine (if you don't do this gradually, the dry ingredients will fly all over the place). Scrape down the sides of the bowl, add the cooled chocolate mixture, and beat until just combined.

Pour into the prepared pan, smooth with a knife, and transfer to the oven. Bake until the top is crackly and a tester inserted in the center comes out with a bit of crumb, 20 to 25 minutes. Be careful not to overbake. Cool in the pan for about 20 minutes and then carefully remove as a whole. Set aside to continue cooling.

To make the glaze: Combine the butter, corn syrup, sugar, and water in a small saucepan and bring to a boil over medium heat. Lower the heat to very low, add the chocolates and vanilla and stir until smooth and glossy. Set aside to cool to room temperature.

After the brownies have cooled, spread evenly with the glaze. Cut into 24 bars.

 

Bake Sale Tip

Table Signage: Use either place cards or small tent cards to write the names of each baked goodie. Indicate those with nuts or if your bake sale is nut-free. If a recipe is a secret family recipe, make a sign to let people know! Remind people with signs that 100% of all bake sale donations goes directly to Cookies for Kids' Cancer, a charity that funds pediatric cancer research.

 
  • from:
    Cookies For Kids' Cancer: Best Bake Sale Cookbook
  • by Gretchen Holt-Witt with Sally Sampson
  • Wiley 2011
  • 176 pages; Hardcover; $19.99
  • ISBN: 0470947616
  • ISBN-13: 978-0-470-94761-6
  • Recipe reprinted by permission.

Buy Cookies For Kids' Cancer

 

Cookies For Kids' Cancer

 
 
Kitchen Gypsy

This page created November 2011


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