Fudge Brownies

Recipe Source: Cafe Delites

Supplies:

*8″ x 8″ square baking pan

*Parchment Paper

*4 Metal Baking Clips, optional see picture below

*Cooking Spray

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Ingredients:

*1/2 cup Butter, melted

*1 tablespoon Extra Light Olive Oil

*1 1/8 cups Superfine Sugar (can sub granulated sugar)

*2 teaspoons Vanilla Extract

*2 Eggs

*1/2 cup All-purpose Flour

*1/2 cup Cocoa Powder

*1/4 teaspoon Sea Salt

Instructions:

Wet Ingredients:

Combine in a mixing bowl whisk together the melted butter, olive oil, sugar and vanilla extract.

Then add 1 egg at a time beating with a hand mixer on medium speed for 2 minutes.

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Dry Ingredients:

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Sift into a medium bowl the flour, cocoa powder and sea salt. Slowly add to the wet ingredients, stirring in 1/3 of the dry ingredients at a time just until completely combined. Mixing too much after adding the dry ingredients will make them cake like and this is a “fudgy” brownie recipe.

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In a 8 inch square baking pan, add a cut piece of parchment paper and spray with cooking spray. Pour mixed brownie batter into lined parchment lined pan.

Bake In a pre-heated 350*F. oven, placing the oven rack at the top of the oven for slower cooking to make the fudge type brownies, mine took 28 minutes to cook but check on them after baking 22 minutes. They will be gooey when checked with a tooth pick. If you over bake the brownies they you will lose the “fudgy” type brownie texture.

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When baked remove pan of brownies from the oven and allow to cool completely in pan.

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After cooling, remove/lift brownies from pan and cut into 9 brownies.

Enjoy!

Lindy

Cinco de Mayo Spicy Peanut Butter Cookies

Makes 18 cookies

Ingredients:

*1 and 3/4 cup All-purpose Flour (If using Store bought Peanut Butter use 1 and 1/3 cup)

*1 and 1/4 teaspoons Sea Salt

*3/4 teaspoon Cayenne Pepper

*1/2 teaspoon Baking Soda

*1/2 cup Butter Flavored Shortening or Butter, room temperature (shortening will be a softer cookie)

*1/4 cup granulated Sugar

*1/2 cup Brown Sugar, packed

*1/2 cup Homemade Peanut Butter, recipe follows (You will need 1 cup unsalted peanuts, Honey and extra light olive oil)

*1 large Egg

*1 Egg Yolk

*2 teaspoons Vanilla Extract

*3/4 cup Roughly Chopped unsalted Roasted Peanuts

Supplies:

1/2 Baking Sheet

Silpat or other baking Mat or Parchment Paper

Food Processor

Fork

Sugar Sprinkles: Red, Yellow, Blue, Light Blue, Light Green, Dark Green, Hot Pink, Orange and White or Granulated Sugar as desired.

How to make Homemade Peanut Butter:

In a small frying pan on. Medium-low heat, add 1 cup unsalted peanuts, roast peanuts for 2 minutes or until they start to smell and get a few dark spots, stirring as needed. Remove from heat and add to food processor, pulse until they start to become creamy, add 2 teaspoons honey, 1/4 teaspoon sea salt and add olive oil 1 tablespoon, then add more as needed, a teaspoons at a time until a creamy consistency.

Directions:

In a mixing bowl Sift or whisk together the dry ingredients: Flour, salt, Cayenne Pepper and Baking Soda. Set aside.

In a large mixing bowl add the shortening or butter and sugar and brown sugar together with a wooden spoon until fluffy and light in color. Then add peanut butter, vanilla and eggs, mixing one egg at a time. Stir in chopped Nuts.

Slowly add the flour into the creamed mixture just until combined.

Refrigerate dough 15 to 20 minutes or until chilled.

Scoop cookies (3 Tablespoons or #24 scoop, 6 cookies per baking sheet) on Silpat covered 1/2 baking sheet. Then using a fork make the lines on the cookies by pressing fork tongs into the cookie all in one direction or criss-cross as desired and sprinkle with colorful sugar sprinkles or granulated sugar as desired. Bake cookies in a pre-heated 350*F. oven. Bake for 12 to 14 minutes or lightly golden on the bottom of the cookie. Leave cookies on baking sheet to set before removing to cooling racks.

Store cookies a few days in an airtight container or in the freezer for up to a month, for best flavor.

**Also see Cinco de Mayo Food Ideas

Also see Cinco de Mayo Ideas

Enjoy!

Lindy