John F. Kennedy Jr. Library’s Featured Recipe of the Month for
February 2016
Submitted by Mary Saputo
THESE ARE DYNAMITE (I wrote that after making them). I believe the recipe came from Midwest
Living. You decide which you want to put in.
Now – here’s the recipe for my:
Cake Brownies
¼ Cup ©
1C
2
½ teaspoon
¼C
2-1 ounce
½t
2/3 C
½t
1/3 C
2
butter/margarine
sugar
egg yolks
vanilla
milk
squares unsweetened chocolate, melted and cooled
baking powder
sifted flour
salt
chopped nuts
stiff beaten egg whites
·
Cream butter and sugar until fluffy.
·
Add egg yolks, milk and vanilla; beat well.
·
Stir in melted chocolate.
·
Sift dry ingredients together.
·
Add to creamed mixture and mix well.
·
Stir in chopped nuts.
·
FOLD in egg whites.
Bake @ 350°, 25-30 minutes in a greased 9 x 9 x 2 pan. Sprinkle with powdered sugar when cool.
Variation on Reverse
Fudge Brownie Cookies
Here’s the original Midwest Living Recipe:
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Yield: 10 to 12 heart shapes or 15 bars
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Prep 30 mins
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Chill 12 hrs
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Bake 35 mins
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1
8
3
4
¾
¾
2
1
1½
½
1
cup butter
ounces bittersweet chocolate, coarsely chopped
ounces semisweet chocolate, coarsely chopped
eggs, lightly beaten
cup granulated sugar
cup packed brown sugar
teaspoons vanilla
cup all-purpose flour
teaspoons baking powder
teaspoon salt
cup coarsely chopped pecans or walnuts, toasted
1. Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set
pan aside.
2. In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until
chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, and vanilla. Stir into warm chocolate mixture; cool to room temperature.
3. In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture.
Stir in pecans. Spread the batter in the prepared pan.
4. Bake in a 350 degree F oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on
top and appear set. (Do not overbake.) Cool in pan on a wire rack. Store, covered, in the refrigerator
for 12 to 24 hours before serving.
5. To serve, remove pan from refrigerator. Use foil to lift brownies out of pan. Cut brownies with 3-inch
heart-shape cookie cutters. Drizzle with Vanilla Glaze. Chill until glaze is set. Makes 10 to 12 heart
shapes or 15 bars.
Vanilla Glaze
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2/3 cup powdered sugar
1 teaspoon milk
1/2 teaspoon vanilla
In a small bowl, stir together powdered sugar, milk, and vanilla. Stir in enough additional milk, 1/2
teaspoon at a time, to make glaze of drizzling consistency. Makes about 1/2 cup.