Williams and Sonoma Brownies

Chocolate is categorized by how much chocolate liquor it contains. Unsweetened, or bitter, chocolate is 100% chocolate liquor with no sugar added. Bittersweet and semisweet chocolates have cocoa butter and sugar added to the liquor but still contain at least 35% and 15% liquor, respectively. In most cases, these 2 chocolates are interchangeable in recipes. Milk chocolate, which contains at least 10% chocolate liquor and 12% milk solids, behaves differently in recipes and should not be used in place of other types of chocolate unless specified.

Ingredients:

• 8 Tbs. (1 stick) unsalted butter, cut into 4 pieces
• 3 oz. unsweetened chocolate, finely chopped
• 1 cup sugar
• Pinch of salt
• 2 eggs, at room temperature
• 1 tsp. vanilla extract
• 3/4 cup cake flour, sifted
• 3/4 cup bittersweet chocolate chips, semisweet
    chocolate chips, peanut butter chips or
    white chocolate chips (optional)

Directions:

Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.

In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the chips.

Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes (longer if using a metal pan). Do not overbake. Transfer the pan to a wire rack and let cool completely. Cut into 2 1/2-inch squares.

Makes 9 large brownies.

Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002).

Slow Cooker Pizza dip

Ingredients

2 8 oz packages cream cheese

2 cups shredded mozzarella

1 cup Parmigiano-Reggiano, divided

2 14 oz jars pizza sauce

2 cups diced pepperoni

1 teaspoon fresh oregano, chopped

1 tablespoon fresh basil, chopped

PREPARATION

Breadsticks or garlic knots, for dipping

 

Mix cream cheese, mozzarella, half of the Parm, pizza sauce and pepperoni into slow cooker. Cover and cook on high for 1 hour or on low for 2 hours.

 

Sprinkle with remaining Parmgiano-Reggiano and fresh herbs. Serve with dippers alongside.

Slow Cooker Buffalo Chicken Dip

INGREDIENTS

• 4 tablespoons butter
• 1 cup hot sauce, preferably Frank’s Red Hot
• 2 8-ounce packages cream cheese, softened
• 2 cups cooked chicken (store-bought rotisserie chicken works best), shredded
• 1 cup blue cheese crumbles
• 1 cup shredded mozzarella cheese
• Carrot and celery sticks, tortilla chips and/or pretzel chips, for dipping

PREPARATION

In a small pot over medium-high heat, melt butter. Whisk in hot sauce and set aside.

To a slow cooker, add cream cheese, top with shredded chicken, hot sauce-butter mixture, blue cheese crumbles and mozzarella cheese. Cook for 2 hours on low, or 1 hour on high.

Serve with dippers alongside.

Chocolate Pumpkin Cheesecake Bars