Pumpkin Chocolate Chip Bundt Cake

I had no intention of making this cake, but due to a little snafu while attempting to make a pumpkin roll, I had to change course.  What a lucky mistake!  This cake was fantastically moist with just the right amount of spice.

Pumpkin Chocolate Chip Bundt Cake
Adapted from Whipped

Cake
1 c unsalted butter, plus extra for greasing the bundt pan
2 1/4 c flour, plus extra for flouring the bundt pan
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
1 c pumpkin puree
1 c buttermilk
1 tsp vanilla
1 c sugar
3 large eggs
3/4 c chocolate chips or chopped nuts (optional)

Glaze
2 T butter
1 c powdered sugar
2 T milk

1) Preheat oven to 350 degrees; butter and flour bundt pan.
2) In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt.
3) In a separate bowl, whisk together pumpkin, buttermilk and vanilla.
4) In a large mixing bowl, cream butter and sugar until fluffy (3-5 minutes).
5) Beat in eggs, one at a time.
6) Alternately mix in flour and pumpkin mixtures, beginning and ending with the flour mixture, until just combined.
7) Stir in chocolate chips or nuts, if using.
8) Pour batter into prepared pan; bake 45-50 minutes or until toothpick comes out clean.
9) Cool cake in pan for 15 minutes before inverting to a wire rack.
10) To make glaze, melt butter in a small saucepan.
11) Whisk in powdered sugar; add milk and whisk until smooth.
12) Drizzle over cake.

Peach Pie

This is my favorite way to eat peaches!  You may need to adjust the amount of sugar depending on the sweetness (or lack thereof) of your peaches.

Peach Pie
Adapted from James Beard's American Cookery

5-6 c sliced peaches (about 5-6 peaches)
1/2 c sugar
1/4 tsp salt
2 T lemon juice
1 tsp cinnamon
2 T butter, diced
double crust pie dough

1) Preheat oven to 450 degrees.
2) Combine peaches, sugar, salt, lemon juice and cinnamon in a bowl.
3) Roll out bottom crust; place in 9 inch pie pan.
4) Pour peach filling into pie pan; dot with diced butter.
5) Roll out top crust; lay over filling.
6) Trim and crimp the edges; cut slits in the top of the pie to allow steam to escape.
7) Bake for 15 minutes; reduce heat to 350 degrees and bake for an additional 25 - 30 minutes.

Sour Cherry Pie

We came back from vacation with a 10-lb bucket of frozen sour cherries.  What was I to do but immediately make a pie?  This recipe turned out great...full of cherries and not too sweet.  As I couldn't taste either the vanilla or almond extracts, I'm not sure if I would bother with them next time.  It wasn't the prettiest pie I've ever made, but that's what happens when it's 80+ degrees in the kitchen.

Sour Cherry Pie
Adapted from Martha Stewart Living magazine

2 lbs pitted cherries (about 4 c)
3/4 c sugar
1/4 c cornstarch
1/2 tsp vanilla extract (optional)
1/4 tsp almond extract (optional)
double crust pie dough
2 T butter, diced

1) Combine cherries, sugar, cornstarch, vanilla and almond extracts in a bowl; set aside.
2) Roll out bottom crust; transfer to 9" pie plate.
3) Fill pie with cherry mixture; dot with butter pieces.
4) Roll out top crust; drape over cherry mixture.
5) Trim edges and flute decoratively.
6) With a sharp knife, slice several steam vents in top of crust.
7) Place pie in refrigerator while oven preheats to 425 degrees.
8) Bake for 15 mins; reduce heat to 375 degrees and bake for an additional hour.
9) If necessary, cover edges of pie with foil to prevent over-browning.

Buttery Flaky Pie Crust

This recipe makes enough dough for a double crust pie (or 2 single crust pies).  The trick is to keep all of the ingredients and the utensils as cold as possible, especially when you are working in a warm kitchen.  I like to put the mixing bowl and pastry cutter in the freezer for 10-15 minutes before I start. 

Buttery Flaky Pie Crust
Adapted from Smitten Kitchen

2 1/2 c flour
1 tsp salt
1 T sugar (optional)
1 c (2 sticks) cold unsalted butter
3/4 c ice water, divided


1) In a large bowl, whisk together flour, salt and sugar.
2) Dice butter and sprinkle over flour mixture.
3) Using a pastry blender, cut butter into the flour mixture until butter pieces are the size of small peas.
4) Sprinkle 1/2 c ice water over mixture; use spatula or your hands to mix.
5) Add up to 1/4 c more water, one tablespoon at a time, until dough just comes together; gently knead into large mound.
6) Divide dough into 2 pieces; wrap each piece in plastic wrap; refrigerate for at least one hour.

Cinnamon Rolls With Cream Cheese Frosting

Perfection. 

Recipes courtesy of AllRecipes and the Organic Valley cream cheese box (both slightly modified, of course!)

Cinnamon Rolls

4 1/2 tsp yeast
1/4 c warm water
1 1/2 c buttermilk
1 c butter, melted, divided
4 1/2 c flour
1/4 c sugar
1 tsp salt
1/2 tsp baking soda
1 1/4 c brown sugar
1 1/2 tsp ground cinnamon

1) In a large bowl, dissolve yeast in water; let stand until creamy (about 10 mins).
2) In a small saucepan, heat the buttermilk until warm to the touch.
3) Pour the buttermilk and 1/2 c butter into the yeast mixture; mix well.
4) In a separate bowl, combine the flour, sugar, salt and baking soda.
5) Add the flour to the yeast mixture in four parts until a soft dough forms.
6) Turn dough onto a lightly floured surface and knead for 20 strokes.
7) Cover dough and let rest for 15 mins.
8) In a small bowl, combine remaining 1/2 c butter, brown sugar and cinnamon.
9) On a lightly floured surface, roll dough into a large rectangle.
10) Spread with butter/sugar mixture over the dough, all the way to the edges.
11) Roll dough into a log; slice into 1 inch pieces.
12) Place pieces on a lightly greased baking pan; allow some space between the rolls.
13) Cover and let rise for 30 mins.
14) Preheat oven to 400 degrees; bake rolls for 20-25 mins, until golden brown.
15) Let cool 2-3 mins before frosting.


Cream Cheese Frosting

5 oz cream cheese, softened
6 T butter, softened
1/4 c sugar
1 T maple syrup
1 tsp vanilla extract
1/4 - 1 c powdered sugar, to taste and desired consistency (optional - I used 1/4 c)

1) In an electric mixer, beat cream cheese and butter on high speed until light and fluffy.
2) Add granulated sugar, maple syrup and vanilla extract; beat until well blended.
3) Add powdered sugar in 1/4 c intervals, beating well after each addition.
4) If necessary, chill until desired consistency is reached.

Red Velvet Brownies

I was planning to make brownies to take into work on Friday, so it was good timing when this recipe showed up in my Google Reader.  Very tasty and they were definitely RED!  Next time, I will start with 1 T of food coloring and only add as much as necessary.  If I make them just for us, I will probably leave the food coloring out all together -- food coloring is expensive!.  Also, I made these with the White Chocolate Buttercream frosting as written, but that was a bit too sweet for my tastes.

Red Velvet Brownies

3 T cocoa powder
2 T red food coloring
2 tsp vanilla extract
1/2 c butter, room temperature
1 1/2 c sugar
2 eggs
1 1/4 c flour
1/4 tsp salt
2/3 c chocolate chips

1) Preheat oven to 350 degrees.
2) In a small bowl, mix cocoa powder, food coloring and vanilla to make a paste.
3) In a mixer bowl, cream butter and sugar.
4) Beat in eggs, one at a time.
5) Add cocoa powder mixture; mix well until batter is completely red.
6) In a small bowl, mix flour and salt; slowly mix into the batter until just combined.
7) Fold in chocolate chips.
8) Spread batter in a prepared (buttered and floured) 8x8 baking dish; bake for 30-35 minutes.

Homemade Whipped Cream

Homemade Whipped Cream

1 c cream
1/4 c sugar
1 tsp vanilla


Combine ingredients; beat until mixture reaches desired consistency.

Hot Fudge Brownie Cake

My friend Carrie was the person who introduced me to this kind of cake.  Her recipe was a secret, so I had to google to find this one from Southern Living.  This cake HAS to be served warm with ice cream.


Hot Fudge Brownie Cake

1 c flour
1/4 c + 2 T unsweetened cocoa, divided
2 tsp baking powder
1/4 tsp salt
1 1/4 c sugar, divided
1/2 c milk, room temperature
3 T oil
1 tsp vanilla
1/2 c packed brown sugar
1 1/2 c boiling water

1) Preheat oven to 350 deg.
2) Stir together flour, 2 T cocoa, baking powder, salt, and 3/4 c sugar in a large bowl.
3) Stir in milk, oil and vanilla; spread batter in a lightly greased 8-in square pan.
4) Combine brown sugar, 1/4 c cocoa, and 1/2 c sugar in a small bowl; sprinkle over batter.
5) Using a spoon, drizzle boiling water over batter (do not stir).
6) Bake for 45 mins or until a cake layer forms on top and layer springs back when touched.
7) Let cool on wire rack for 25 mins; serve immediately.

Variations


Chocolate-Cherry: Thaw 12 oz. frozen dark, sweet pitted cherries; drain and pat dry.  Sprinkle over batter.


Mocha: Sub fresh brewed coffee for boiling water.

Caramel-Pecan Monkey Bread

I cut this recipe out of Taste of Home magazine a long time ago but never got around to making it...until now.  I wish I hadn't waited so long!

A couple of tips...I stirred 4 3/4 c flour into the dough and then spread the remaining 1/4 c on the counter for kneading.  Once that was absorbed, I had to put down a bit more.  Also, between the rising and baking, my bread was overflowing the pan.  Next time, I plan to wedge the dough balls in a bit more firmly.  Also, the recipe notes that you can refrigerate the dough overnight (after kneading) and then let it sit on the counter for 30 mins before continuing with the recipe.

Caramel-Pecan Monkey Bread

Dough
2 1/4 tsp (1 pkg) active dry yeast
1/4 c warm water (110-115 deg)
1 1/4 c warm milk (110-115 deg)
1/3 c butter, melted
1/4 c sugar
2 eggs
1 tsp salt
5 c all-purpose flour

Caramel
2/3 c packed brown sugar
1/4 c butter, cubed
1/4 c heavy whipping cream

Assembly
3/4 c chopped pecans
1 1/2 c sugar
1 1/2 tsp ground cinnamon
1/2 c butter, melted

1) In a large bowl, dissolve yeast in water.
2) Add the milk, butter, sugar, eggs, salt and 3 c flour; beat on medium speed for 3 minutes.
3) Stir in enough remaining flour to make a firm dough.
4) Turn dough onto floured surface; knead until smooth and elastic, about 6-8 minutes.
5) Place in a greased bowl, turning once; cover and let rise until doubled, about 1 hour.
6) For caramel, bring the brown sugar, butter and cream to a boil in a small saucepan.
7) Cook and stir for 3 minutes.
8) Pour half into a greased bundt pan; sprinkle with half of the pecans.
9) Punch dough down; shape into 40 balls (about 1 1/4 in. diameter).
10) In a shallow bowl, combine sugar and cinnamon.
11) Dip balls in butter, then roll in sugar mixture.
12) Place 20 balls in the tube pan; top with remaining caramel and pecans.
13) Top with remaining balls; cover and let rise until doubled, about 45 mins.
14) Bake at 350 deg for 30-35 mins; cover loosely with foil if top browns too quickly).
15) Cool for 10 mins before inverting onto a serving plate.  Serve warm.

German Chocolate Cake

This cake is a lot of work but definitely worth it.  The cake is very light and moist and the coconut-pecan filling is amazing.  I recommend making the filling first and then the cake to give the filling plenty of time to cool.  While the cake is baking, whip up the chocolate frosting.

German Chocolate Cake
Adapted from Make My Cake

Coconut-Pecan Filling

1 1/2 c evaporated milk
5 egg yolks, slightly beaten
1 c granulated sugar
1 c brown sugar
2 tsp vanilla extract
1 c butter
2 1/2 c flaked coconut
2 c toasted chopped pecans

1) Combine milk, yolks, sugars, vanilla extract and butter in a large saucepan over low heat.
2) Once butter melts, increase heat to med - med-high.  Cook -- stirring frequently -- until mixture thickens a bit, about 10-15 mins.
3) Remove from heat; stir in coconut and pecans.
4) Set aside to cool.

Cake

4 oz Baker's German Sweet Chocolate
1/2 c water
2 c cake flour
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, room temperature
1 tsp vanilla extract
1 1/2 c granulated sugar
1/2 c brown sugar
4 eggs, separated
1 c buttermilk

1) Preheat the oven to 350 degrees.
2) Melt the chocolate and water in a double boiler; set aside.
3) Sift together flour, baking soda and salt in a small bowl; set aside.
4) In large mixer bowl, cream butter, sugars and vanilla extract.
5) Add egg yolks one at a time, beating well after each addition.
6) Mix in the melted chocolate.
7) Add flour and buttermilk, alternating, until just combined.
8) In small mixer bowl, beat egg whites until stiff peaks form.
9) Fold egg whites into batter.
10) Pour the batter evenly into three 9" cake pans (greased and floured).
11) Bake 25-30 mins until a knife inserted in the center comes out clean.
12) Allow to cool completely.
13) To assemble, alternate cake layers with coconut-pecan filling; finish with filling on top.
14) Frost sides of cake with chocolate frosting.
15) Decorate with pecan halves.

Key Lime Pie

After having Key Lime Pie at one of our favorite seafood restaurants Hooked, we decided to make one ourselves. I decided to go with a recipe with eggs in it in an attempt to replicate Hooked's almost cheesecake-like pie. This turned out more like a traditional key lime pie but delicious nonetheless. Uncharacteristically, I used a store bought crust-- but only because my pie pans are all 10" and we don't need that much pie :-) Next time, I will try this recipe. We couldn't find any key limes, so we used bottled juice (3/4 c). I'm still looking for a use for the remaining 3 eggs whites...

Key Lime Pie

1 9" graham cracker crust
1 egg white, beaten
4 egg yolks, beaten
1 14 oz can sweetened condensed milk
1/2 - 3/4 c key lime juice (about 20 key limes)
whipping cream
sugar, to taste
vanilla extract, to taste
sliced limes, optional

1) Preheat oven to 375 degrees.
2) Brush prepared crust with egg white; bake for 5-7 minutes.
3) In the meantime, combine egg yolks, milk and juice (in that order) until smooth.
4) Pour batter into pie crust; bake for 15 minutes.
5) Remove pie from oven and let cool.
6) While the pie is cooling, combine whipping cream, sugar and vanilla in a small bowl.
7) Beat until stiff and refrigerate until needed.
8) Once the pie is cool, spread whipped cream over the top.
9) Garnish with limes, if desired.

Oatmeal-Raspberry Bars

I think this is a good basic recipe for fruit bars as you could use any combo of jam/fruit. I used Trader Joe's seedless raspberry jam. I found the final product just a bit too sweet, so next time I will probably cut down on the sugar.

Oatmeal-Raspberry Bars

10 T cold, unsalted butter, cut into pieces
1 c flour
1/2 c sugar
1/4 tsp kosher salt
3/4 c rolled oats
1/2 seedless raspberry jam
1 c fresh raspberries

1) Preheat oven to 375 degrees.
2) Butter an 8-in baking pan.
3) In a food processor, pulse together flour, sugar and salt.
4) Add the butter and pulse just until the dough comes together.
5) Transfer to a bowl and gently knead in the oats.
6) Set aside 1/2 c dough; press remaining dough into the prepared pan.
7) Spread the jam evenly over the dough leaving a 1/4 inch border around the edges.
8) Scatter the raspberries over the jam; sprinkle with reserved dough.
9) Bake 25-28 minutes until the edges are golden; let cool at least 10 minutes before slicing.

Sour Cream Pound Cake Cupcakes

The cupcakes are a bit heavier than the typical cupcake but are very tasty.

Sour Cream Pound Cake Cupcakes

1/2 c butter, softened
4 oz cream cheese, softened
2 c sugar
4 large eggs
1 tsp vanilla extract
3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz sour cream
Buttercream Frosting

1) Preheat oven to 350 degrees.
2) Beat butter and cream cheese at medium speed until creamy.
3) Beat in sugar until light and fluffy.
4) Add eggs, 1 at a time, beating until blended after each addition.
5) Stir in vanilla.
6) In a separate bowl, combine flour, baking powder, baking soda and salt.
7) Gradually add flour mixture to butter mixture, alternately with sour cream, beating until blended.
8) Spoon batter into lightly greased muffin pans, filling 2/3 full (approx. 24 cupcakes).
9) Bake for 22-24 mins.
10) Cool and decorate.

Variations:

Salted Caramel-Chocolate Cupcakes

1) Prepare cupcakes as above substituting 3/4 c firmly packed dark brown sugar for part of the sugar.
2) In a double boiler, mix 8 oz chopped semi-sweet chocolate and 1/4 c whipping cream until smooth. Whisk in an additional 2 T cream.
3) Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes).
4) Spread Salted Caramel Buttercream onto cupcakes; garnish with sea salt flakes and caramels, cut into quarters.

Vanilla Buttercream

This is a recipe from Southern Living. There are several suggested varieties. So far, I've only made the Salted Caramel Buttercream.

Vanilla Buttercream

1/2 c butter, softened
3 oz cream cheese, softened
2 tsp vanilla extract
16 oz powdered sugar
3-4 T milk

1) Beat butter, cream cheese and vanilla until creamy.
2) Gradually add powdered sugar, alternating with milk. Beat at low speed until blended and smooth after each addition.

Variations:

Salted Caramel Buttercream

1) Prepare buttercream as directed above using only 3 T milk and adding 1/4 tsp kosher salt.
2) Melt 15 caramels with 1 T milk in a small bowl and microwave for 1 minute or until smooth.
3) Fold caramel into buttercream, creating swirls.

Quick Yellow Cake

I whipped this up last night because we were craving cake. It tastes like pancakes which is odd but good. Mainly I liked this recipe because it was so quick and easy. I used a half recipe of chocolate frosting to top it off.

Quick Yellow Cake

1 c flour
2/3 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 c butter
1/2 c milk
1 1/2 tsp vanilla
1 egg

1) Preheat oven to 350 degrees.
2) Mix dry ingredients in a large bowl.
3) Add butter, milk and vanilla; beat on medium speed for 2 minutes.
4) Add egg; beat for an additional 30 seconds.
5) Bake in greased 8x8 pan for 25 minutes.

Angel Food Cake

I wanted to use this recipe for a strawberry shortcake-like dessert, so I cut it in half and made cupcakes. I baked them for 20 minutes at 350 degrees (no cupcake papers). They turned out perfectly. Next time I will overfill the cupcake tins since these don't rise at all.

Angel Food Cake

1 1/2 c egg whites (10 - 12 eggs)
1 1/4 c confectioner's sugar
1 c all-purpose flour
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 c sugar

1) Place egg whites in a large mixing bowl; let stand at room temperature for 30 mins.
2) Meanwhile, sift flour and confectioner's sugar three times; set aside.
3) Add cream of tartar, extracts and salt to egg whites; beat on high speed.
4) Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
5) Fold in flour mixture 1/4 c at a time.
6) Gently spoon into an ungreased 10-in tube pan.
7) Cut through batter with a knife to remove air pockets.
8) Bake at 350 degrees for 40 - 45 minutes or until cake springs back when lightly touched.
9) Invert pan immediately; cool completely before removing cake from pan.

Chocolate Pudding

This recipe is really easy, but it takes a while to make. I probably whisked for 10-15 mins before the mixture started to thicken. Good thing I had a book handy!

Chocolate Pudding

2 c milk
2 T cornstarch
1 c sugar
1/4 tsp salt
2 oz unsweetened chocolate, finely chopped
2 egg yolks
2 T butter
2 tsp vanilla extract

1) Dissolve cornstarch in milk.
2) In medium saucepan, combine sugar, salt, chocolate and milk mixture over medium heat.
3) Whisk constantly until chocolate melts and mixture thickens.
4) Temper egg yolks with 1/4 c of mixture then add to the main pot.
5) Cook (still whisking) for an additional two minutes.
6) Remove from heat; add butter and vanilla.
7) Chill before serving.

Classic Brownies

You can't go wrong with a basic brownie. These are very chocolate-y and rich. I prepared the brownies as directed below. Next time I will likely skip lining the baking dish with foil and just spray the dish itself. Yes, I'll have to wash the pan, but using the foil is needlessly wasteful, in my opinion. The nuts didn't sink into the brownies as I thought they would, so stirring them into the batter first is always an option. I'm going to try freezing some of these, so I don't eat them all in 2 days :-)

Classic Brownies

1 c (4 oz) walnuts or pecans, chopped
1 1/4 c cake flour
1/2 tsp salt
3/4 tsp baking powder
6 oz unsweetened chocolate, finely chopped
12 T unsalted butter, cut into 1" pieces
2 1/4 c sugar
4 large eggs
1 T vanilla extract

1) Preheat oven to 325 degrees.
2) Line 9x13 baking dish with foil; coat with cooking spray.
3) Spread nuts evenly on a baking sheet and toast in oven for 5-8 mins.
4) Whisk together flour, salt and baking powder in a medium bowl; set aside.
5) Melt chocolate and butter in a double-boiler over almost-simmering water; stir until mixture is completely smooth.
6) Remove chocolate/butter mixture from heat and gradually whisk in sugar.
7) Add eggs one at a time, whisking after each addition until thoroughly combined.
8) Whisk in vanilla.
9) Add flour mixture in three additions, folding in with a rubber spatula until completely smooth.
10) Pour batter into prepared pan; use spatula to smooth the batter to the edges.
11) Sprinkle nuts evenly over the batter.
12) Bake for 45 mins or until a toothpick inserted in the center comes out with a few moist crumbs attached. (Note: The original recipe called for 30-35 min bake time. I used a glass baking dish, and I'm not entirely confident my oven is accurate, but my brownies were still slightly underdone after 45 mins.)
13) Cool to room temperature; lift foil to remove brownies.
14) Cut and serve.

Pumpkin Pie Spectacular

This pumpkin pie recipe is from the November 2009 issue of Southern Living (with a few modifications).

Pumpkin Pie Spectacular

1 c crushed gingersnaps (about 20 gingersnaps)
1/2 c pecans, finely chopped
1/4 c powdered sugar
1/8 c butter, melted
1 15 oz can pumpkin
1 14 oz can sweetened condensed milk
2 large eggs, beaten
1/2 c sour cream
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp ground ginger

1) Preheat oven to 350 degrees.
2) Place piecrust in a 9-inch pie pan.
3) Stir together gingersnaps, pecans, powdered sugar and butter; press mixture on bottom and sides of piecrust.
4) Bake for 10 minutes; let cool completely.
5) Stir together pumpkin, milk, eggs, sour cream, cinnamon, vanilla, ginger until well blended; pour into prepared crust.
6) Bake for 70 mins on baking sheet or until the filling is set, shielding the edges with foil during the last 25 mins of baking.
7) Serve with ginger-spice topping (8 oz whipped topping, 1/4 tsp cinnamon and 1/4 tsp ginger).

Salted Fudge Brownies

These brownies turned out different than I expected but were still very good...and they got rave reviews from my colleagues. I totally thought I overbaked these as I put them in for the full 35 mins and the top looked really hard. However, the mix of a crispy outside and a fudge-y inside was great. I could do without the salt, so next time I might leave it out.

Salted Fudge Brownies

3/4 c unsalted butter, cut into pieces
2 oz unsweetened chocolate, chopped
1/4 c + 2 T unsweetened cocoa
2 c sugar
3 large eggs
1 1/2 tsp vanilla extract
1 c flour
1/2 tsp sea salt

1. Preheat oven to 350 degrees.
2. Grease 8x8 inch baking dish (the original recipe called for 9x9).
3. In a medium saucepan, melt butter and chocolate over very low heat, stirring occasionally; remove from heat.
4. One at a time, whisk in cocoa, sugar, eggs, vanilla and flour.
5. Pour batter into prepared dish.
6. Sprinkle sea salt evenly over batter. Swirl through with butter knife.
7. Bake for approx. 35 mins. until edge is set but center is still a bit soft and a toothpick inserted in the center comes out coated with a bit of batter.
8. Cool brownies in pan for 1 hour. Refrigerate until firm, about 1 hour.
9. Cut and serve at room temperature.