from Gail Simmons, special projects editor at Food & Wine
Salted Fudge Brownies
1 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon Maldon sea salt
Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.
Peanut Butter Poundcake S'mores
Ingredients:
2 ounces semisweet chocolate, chopped
1/2 cup heavy cream
One 1-pound frozen pound cake, preferably Sara Lee, thawed
1/4 cup creamy or chunky peanut butter (not natural)
1/3 cup marshmallow fluff
1 tablespoon unsalted butter, softened
To Make S’mores:
1. Preheat a griddle or large skillet.
2. Take a frozen pound cake, like Sara Lee. Using a serrated knife, trim off the top and bottom of the pound cake so that the cake is about 1 1/4 inches thick.
3. Carefully split the pound cake in half horizontally.
4. Spread the peanut butter on one half and the marshmallow on the other, leaving a 1/2-inch border all around.
5. Sandwich the two halves together and spread the top and bottom with the butter.
6. Place on the griddle and cook over high heat, turning once, until golden and nearly warmed through, about 2 minutes.
7. Transfer to a work surface and cut the cake into twelve 3/4-inch-wide strips.
8. Serve at once with a chocolate dipping sauce.
To Make chocolate sauce:
1. Put semisweet chocolate in a small heatproof bowl.
2. In a small saucepan, heat the cream until hot to the touch.
3. Pour the cream over the chocolate and let stand until melted. Whisk until smooth.
