Page 147 - Classic Cookies with Modern Twists

inches of overhang on all sides. Lightly grease the foil and set
aside.

2. In a large bowl, whisk the sugars with the cocoa powder and
slowly add the butter in a steady stream, whisking const antly.
(It’s okay if the mixture appears to have separated.) Add the eggs,

one at a time, whisking vigorously to blend after each addition.
Whisk in the vanilla, and using a r ubber spatula, fold in the
our and salt until just combined.

3. Scrape the batter into the prepared pan and use an offset

spatula to smooth the top. Bake for 30 to 40 minutes, rot ating
the pan ever y 10 minutes, or until the top begins to crack and a
thin knife inserted in the center comes out mostly clean, with a
few moist cr umbs. Cool completely on a wire rack before using

the foil overhang to remove the brow nies from the pan.

WITH A TWIST

Toa sted Walnut–Co ee Brow nies: Add 2 tablespoon s
instant espresso powder to the sugar and cocoa, and fold
1½ cups toa sted walnuts into the batter before baking.

Park Kitchen Brow nies with Apricot Ganache: Bake the
batter in a 9-by-13-inch pan. Cool completely and divide the
pan into 2 (9-by-6½-inch) rect angles.
To make the ganache, place ⅔ cup nely chop ped

bittersweet choc ol ate in a small heat-resist ant bowl. In a
small saucepan over medium heat, combine ½ cup heavy
cream, 1 tablespoon unsalted butter, 1 tablespoon
sugar, 2 teaspoon s instant espresso powder or cof fee

extract, and ¼ teaspoon ne sea salt, stirring
occasionally. As the cream begins to simmer, remove the