Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

Author:Alice Medrich
Language: eng
Format: epub
Publisher: Artisan
Published: 2013-11-22T16:00:00+00:00

UPGRADES

Wheat-Free Chocolate Pudding Bars Substitute half a recipe of Wheat-Free Shortbread Crust (page 346) baked in a 9-inch square pan. Proceed as directed.

NEW BITTERSWEET BROWNIES

Voilà! Bittersweet brownies with a texture between very moist cake and rich chocolate mousse. One secret is whipping the eggs with the sugar and salt. On a plate, with a fork and a dollop of cream, these are definitely dessert.

Makes 16 brownies

INGREDIENTS

8 ounces bittersweet chocolate (70% cacao), coarsely chopped

6 tablespoons unsalted butter, cut into several pieces

3 eggs

1 cup (7 ounces) sugar

Scant ¼ teaspoon salt

1 teaspoon pure vanilla extract

⅓ cup plus 1 tablespoon (1.75 ounces) unbleached all-purpose flour

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