Last week, for about point five seconds, I entertained the idea of making petits fours for a baby shower. I’m so glad I came to my senses. In fact I’m so glad I tossed out all of my grand ideas: stork-shaped frosted cookies, a baby-buggy cake, mini baby brownie pops.
Instead, I made one batch of my favorite brownie recipe and one batch of lemon bars, a recipe I have been making for years, (one that surely will be used at Olalie Cafe … you can’t have a café and not offer lemon bars, right?)
What can I say, with a dessert platter filled with these super lemony and fudgy brownie bites, nobody missed the precious pastelly pastries previously prancing around my head. I would wager in fact that this duo of desserts in any social situation would satisfy nearly all sweet tooths (teeth?).
For fun, I made some red velvet cupcakes, too, always a hit, but truthfully not as much a crowd pleaser as the lemon bars and brownies. And what could be easier? Nothing. Tis the season for showers … food for thought for keeping it simple.
Clockwise: Unbaked crust, baked crust, baked bars, finished bars:
- ½ lb. (2 sticks) unsalted butter, room temperature
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- pinch salt
- 2 cups sugar
- 4 eggs
- 7 tablespoons lemon juice
- ¼ cup lemon zest
- 1 tsp. baking powder
- ¼ cup all-purpose flour
- pinch salt
- powdered sugar for dusting
- Preheat the oven to 350ºF.
- Beat butter till fluffy. Beat in the powdered sugar. Beat in the flour one cup at a time. Add a pinch of salt. Press the dough into the bottom of a 13x9x2-inch pan. Bake crust till golden, about 20 to 25 minutes.
- Beat sugar with eggs until blended. Add lemon juice and zest, baking powder, flour and salt, and beat until blended. Pour filling over hot crust. Bake until the filling is set in center and begins to brown on top, about 20 minutes.
Rich Fudgy Brownies
Yield 16 2-inch brownies
Note: If you have a scale, I highly recommend using it. I use my Salter digital scale when I make these and they come out perfectly every time.
- 8 oz. (1 cup) unsalted butter; plus more for the pan
- 15¼ oz. (2 cups) granulated sugar
- 4 large eggs, lightly beaten
- ½ tsp. pure vanilla extract
- 2½ oz (¾ cup) unsweetened cocoa powder
- 3 oz (2/3 cup) unbleached all-purpose flour; plus more for the pan
- ½ tsp. baking powder
- ½ tsp. table salt
- Preheat oven to 350°F and position rack in the center of the oven. Butter an 8-inch square baking pan.
- Melt the butter in a medium saucepan. Add the sugar and whisk until well combined. Add the beaten eggs and vanilla and whisk until well blended. In a large separate bowl whisk together the cocoa, flour, baking powder and salt. Transfer butter mixture to bowl with flour and stir with spatula or wooden spoon until batter is smooth.
- Spread into prepared pan and bake for approximately 37-40 minutes. Insert a pairing knife or steak knife straight into center. If it comes out clean or with just a few moist crumbs, the brownies are done. Let cool completely in pan on rack.
Red Velvet Cupcakes
Yield 24 cupcakes
- 2¼ cups (9¾ oz) sifted flour (sifted, then measured)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 tablespoon red food coloring (2 1-oz bottles)
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1½ cups sugar
- 1½ sticks unsalted butter, room temperature
- 2 large eggs
- 8 oz cream cheese, softened
- 8 oz butter, softened
- 1 teapoon vanilla extract
- 2 cups confectioners’ sugar
- Preheat oven to 350°F. Place liners in 12-cup cupcake pan.
- Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.
- Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
- Spoon batter into cupcake liners only 2/3 or ¾ of the way full—don’t be tempted to fill them higher: they’ll bake into mushroom caps instead of nice rounded domes, and if they are filled too high, there will not be enough batter for the 24 cupcakes. Bake cakes until inserted toothpick comes out clean, about 23-26 minutes. Cool 10 minutes before removing from pan onto racks; bake remaining cupcakes; cool all completely before frosting.
- Frosting: Beat butter, cream cheese and vanilla until smooth and combined. Add the confectioners’ sugar and beat until smooth.