MAKES ABOUT 24 COOKIES
Merrill’s mother got the recipe for these cookies at a Tupperware party in the 1970s, but don’t let that make you a skeptic: it’s simply an indication of just how perfect these cookies are to keep tucked away for surprise guests or spur-of-the-moment gifts. Their chewy centers have a texture like a coconut macaroon, while the edges are buttery, burnished, and crumbly. But what truly makes these cookies special—and addictive—is the cream cheese, which provides an irresistible tang you’ll recognize from cheesecakes and the frosting of your favorite carrot cake.
½ cup (110g) unsalted butter (preferably a less expensive one with a high water content and a low fat content, like Land O’Lakes), at room temperature
3 ounces (85g) cream cheese, at room temperature
1 cup (200g) sugar
1 cup (125g) all-purpose flour
½ teaspoon salt
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Put the butter, cream cheese, and sugar in a large bowl. Using a handheld electric mixer or a stand mixer fitted with a paddle attachment, beat until light and fluffy, 3 to 5 minutes. Add the flour and salt and mix just until incorporated. Scrape down the bowl and give the batter a quick stir with a spoon to make sure everything is evenly mixed.
3. Drop the batter by the heaping tablespoon onto the lined baking sheets, spacing each one about 1½ inches (4cm) apart to allow for spreading.
4. Bake for about 12 to 14 minutes, until the edges are golden brown. Don’t overbake, or the cookies won’t be chewy.
5. Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.
How to Accurately Measure Flour
Not all cups of flour are created equal, which is why precise bakers use a scale, the only way to guarantee that there are 125 grams of all-purpose flour for every cup. The next best way to measure flour is to spoon and sweep: Aerate the flour by stirring it with a whisk, then spoon it into a measuring cup, overfilling it. Sweep the excess flour away with the straight edge of a knife. This results in a cup of flour that weighs close to 125 grams. In comparison, when you plunge the cup into the flour bin, you may end up with as much as 170 grams, resulting in baked goods that are too dense.
MAKES ABOUT 32 COOKIES
The recipe for these delicate golden cookies with a good crunch comes from the Piedmont region in northern Italy, where they are known as biscotti di meliga. Serve them as an after-dinner treat accompanied by creamy zabaglione (egg custard) and a glass of Italian wine like Moscato or Dolcetto, or enjoy them with espresso or tea in the afternoon.
If you can’t find fine cornmeal, measure out a little over ¼ cup of regular cornmeal and blitz it in the food processor for 10 to 20 seconds, until it’s noticeably powdery and a bit of cornmeal dust has started to rise.
1 cup (125g) all-purpose flour
¼ cup (30g) fine cornmeal
½ cup (100g) sugar
⅔ cup (150g) cold unsalted butter, cut into small pieces
2 egg yolks
Zest of 1 lemon, finely grated
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, stir together the flour, cornmeal, and sugar and add the butter. Mix with an electric mixer or work the ingredients together with your hands until the texture is similar to breadcrumbs. Add the egg yolks and zest and mix or stir to form a smooth ball of dough. Wrap the ball of dough in plastic wrap and refrigerate for at least 30 minutes or up to 12 hours.
3. Roll out the dough on a well-floured surface to a thickness of just under ½ inch (1.3cm). Cut out rounds with a cookie cutter about 2 inches (5cm) in diameter. Transfer to a baking sheet, or two baking sheets if need be, lined with parchment paper or Silpat. The cookies can be closely spaced, as they don’t spread much during baking. Transfer the baking sheet to the freezer and freeze for at least 30 minutes.
4. Bake for 13 to 15 minutes, until golden and slightly puffy.
5. Let the cookies cool completely on the baking sheet before serving. Store leftovers in an airtight container for 3 to 4 days.
How to Deal with Sticky Cookie Dough
If your stubborn dough insists on sticking, the solution is to sandwich it between two pieces of lightly floured parchment paper and roll from there. After rolling out the dough, remove the top sheet of parchment, cut out shapes with cookie cutters, and then gently tear away the excess dough. Slide the parchment paper onto the baking sheet, put the pan in the freezer for 10 to 15 minutes for the cookies to firm up and keep their shape, and then pop them into the oven.
Cardamom Currant Snickerdoodles
MAKES ABOUT 24 COOKIES
Executive editor Kristen Miglore wouldn’t rest until she secured a spot for these Food52 favorites in this book. If their ideal texture—soft, chewy, sandy, and crispy all at once—isn’t enough to earn them a permanent place in your cookie jar, their flavor surely is. By replacing the usual cinnamon with the livelier cardamom, the classic snickerdoodle gets a whole new life. To optimize flavor, it’s best if the cardamom is freshly ground (see this page) or at least recently purchased. Keep these on hand for afternoon snacking or put them on a pretty plate at your holiday party; just be careful leaving a batch unattended—if you walk away, they’ll be gone when you return.
3 cups (375g) all-purpose flour
1 cup plus 3 tablespoons (235g) granulated sugar
½ cup (110g) packed brown sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cardamom
1 cup (225g) unsalted butter, melted and cooled
3 eggs, lightly beaten
1 teaspoon vanilla extract
½ cup (75g) dried currants
1. Preheat the oven to 425°F (220°C).
2. In a medium bowl, stir together the flour, 1 cup (200g) of the granulated sugar, brown sugar, cream of tartar, baking soda, salt, and 1 teaspoon of the cardamom to combine.
3. In a separate bowl, whisk together the melted butter and eggs, then stir in the vanilla. Pour into the flour mixture, add the currants, and stir just until everything comes together to form a dough. Refrigerate for 10 minutes.
4. In a small bowl, stir together the remaining 3 tablespoons (35g) granulated sugar and 1 teaspoon cardamom. Roll the chilled dough into 1½-inch (4cm) balls, then roll each ball in the sugar mixture. Place the balls on baking sheets, spacing them about 2 inches (5cm) apart to allow for spreading.
5. Bake for 8 to 9 minutes, until golden and cracked on top but still a bit doughy in the middle.
6. Immediately transfer to a wire rack and let cool slightly. (Or eat them nice and warm off of the cooling rack with a cup of coffee or a glass of milk. No one will know some are missing!) Store in airtight container for 3 to 4 days.
Grape-Nut and Chocolate Chip Kitchen Sink Oatmeal Cookies
MAKES 24 TO 48 COOKIES, DEPENDING ON THE SIZE
Rarely will an oatmeal cookie have you jumping up and down, and rarely will oatmeal cookie dough have you sneaking spoonfuls before the baking sheet is in the oven. These cookies, however, will change all that. This recipe capitalizes on baking staples you’re likely to have in your pantry—wheat germ, shredded coconut, raisins, and chocolate—to bring new life and flavor to an old standard. The real game changer, however, is Grape-Nuts cereal, a not-so-secret ingredient that adds crunch and a slight nuttiness. We recommend rolling the dough into balls and saving some in the freezer so that you’ll always be just 15 minutes away from a warm, chewy cookie.
1 cup (225g) unsalted butter
1 cup (200g) granulated sugar
½ cup (110g) packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups plus 2 tablespoons (285g) rolled oats
1 cup (125g) all-purpose flour
½ cup (60g) whole wheat flour
½ cup (50g) wheat germ
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 cup (145g) raisins
1 cup (about 110g) toasted nuts, preferably pecans or walnuts, chopped
1 cup (175g) chocolate chips
1 cup (115g) Grape-Nuts cereal
½ cup (40g) unsweetened shredded dried coconut
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and both sugars until very pale and fluffy, about 3 to 5 minutes. Add the eggs and vanilla and mix well. In another bowl, mix together the rolled oats, flours, wheat germ, baking soda, salt, cinnamon, raisins, nuts, chocolate chips, cereal, and coconut. Add this dry mixture to the butter and egg mixture and stir until combined.
3. For smaller cookies, drop the dough with a tablespoon or a tablespoon-sized cookie scoop, allowing 2 inches (5cm) between each. For larger cookies, use an ice cream scoop or a ¼-cup (60ml) measure to portion the dough and allow for 3 inches (7.5cm) between each one.
4. Bake for 10 to 15 minutes, depending on the size of the cookies, until firm and golden brown at the edges. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Six-Ingredient Peanut Butter and Jelly Sandwich Cookies
MAKES 12 TO 14 SANDWICH COOKIES
Flourless peanut butter cookies serve as the “bread” in this reimagined PB&J. Made with only six ingredients, they’re soft and chewy with just the right amount of crispiness at the edges. You can use either smooth or chunky peanut butter depending on your preference (or what’s in your pantry). Once the cookies cool a bit, all that’s left to do is make them into sandwiches with a smear of peanut butter and a dollop of your favorite jam and enjoy them with a tall glass of cold milk.
1 cup (250g) peanut butter, plus more for filling the sandwich cookies
1 cup (200g) brown sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
Granulated sugar, for shaping cookies
About ¼ cup (60ml) jelly or jam, for filling the sandwich cookies
1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Combine the peanut butter, brown sugar, egg, baking soda, and vanilla in a large bowl and stir well. Scoop out teaspoonfuls of the dough and put them on the lined baking sheets, spacing them 2 inches (5cm) apart to allow for spreading. Using a fork dipped in granulated sugar, gently press the cookies down. Rotate the fork and press again to make the classic peanut butter cookie crosshatch pattern. The dough is quite sticky, so keep sugaring the fork to prevent sticking.
3. Bake for 10 to 12 minutes, until the cookies are soft with light-colored tops but the edges are set and beginning to brown.
4. Let cool for a couple of minutes, then transfer to a wire rack and let cool completely.
5. Turn half of the cookies over and spread the flat side of each with a thin layer of peanut butter, then a teaspoonful of jam, spreading it almost to the edges of the cookies. Top with the remaining cookies. (For longer storage, keep the cookies in an airtight container for up to 3 to 4 days, then spread them with peanut butter and jelly right before serving.)
Dark Chocolate and Cherry Mandelbrot
MAKES 20 TO 24 COOKIES
If you’re not familiar with mandelbrot (Yiddish for “almond bread”), they’re like a friendlier, more forgiving version of biscotti: you don’t need to pull out a hefty electric mixer or wrangle a super sticky dough to make them, but you do use the same technique of baking the cookies in a big log, then slicing the log and sending the cookies back into the oven to firm up. This less traditional take on mandelbrot uses almond paste to add pockets of softness and sweetness to an otherwise firm cookie. Because they have a long shelf life, they are perfect for sending in the mail as a gift.
5 ounces (140g) almond paste, chopped into small pieces
Confectioners’ sugar, for coating the almond paste
3 cups (375g) all-purpose flour
1 teaspoon baking powder
¾ teaspoon kosher salt
1 cup (240ml) vegetable oil
1 cup plus 2 tablespoons (225g) granulated sugar
3 eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
½ cup (85g) dark chocolate chips
½ cup (65g) dried sweet or sour cherries
Sea salt
2 to 4 tablespoons sliced almonds (optional)
1. In a small bowl, toss the chopped almond paste with a bit of confectioners’ sugar to prevent the pieces from sticking together. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, whisk together the oil and 1 cup (200g) of granulated sugar. Whisk in the eggs one at a time, then the vanilla and almond extracts. While mixing with a wooden spoon, add the flour mixture. Add the almond paste pieces, chocolate chips, and cherries and stir to combine. Cover the dough with plastic wrap and refrigerate for at least an hour, and up to a day.
3. When you’re ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Divide the dough into two portions and orient them lengthwise on the lined baking sheet. Mold each into a long rectangle about 3 inches (7.5cm) wide, making sure to leave about 2 inches (5cm) of space between the logs. If the dough is sticky, lightly oil your hands.
4. Sprinkle the tops with the remaining 2 tablespoons of sugar, a few pinches of sea salt, and the sliced almonds. You may need to gently press the almonds into the dough for them to stick.
5. Bake for 25 to 30 minutes, until the center is set and the dough has lost some of its paleness. Remove from the oven and turn the oven temperature down to 250°F (120°C). Let the dough logs cool slightly, about 10 minutes, then use a serrated knife to slice them crosswise into pieces 1 inch (2.5cm) thick. Turn the slices on their sides, then bake for 20 minutes, or until they reach the desired crispness. Let cool for 2 to 5 minutes on the baking sheets, then transfer the mandelbrot to a wire rack to cool completely. Store the cookies in an airtight container for up to several weeks.
MAKES 16 TO 32 PIECES
Merrill, who adapted this recipe from her grandmother, calls it “the easiest, most foolproof recipe in the world.” If you have three basic ingredients, a wooden spoon, a baking pan, and a working oven, you can make it. The dough is incredibly simple, which means you can scale it up for parties and gift-giving. The brown sugar in the recipe lends a subtle caramel flavor, but if you only have white sugar on hand, it’s fine to use that in its place.
Once you’ve mastered this recipe, try baking the shortbread for 15 to 20 minutes, until it’s just the lightest shade of gold, letting it cool slightly, and then spreading your favorite fruit preserves over the top. Then bake for 10 to 15 minutes longer, until the jam is set. Ta-da! You’ve just made fruit bars.
½ cup (110g) salted butter, at room temperature
¼ cup (50g) light brown sugar
1⅓ cups (160g) all-purpose flour
1. Using an electric mixer or creaming vigorously with a wooden spoon, beat the butter and brown sugar until fluffy and pale. Add the flour and stir just until incorporated.
2. Transfer the dough to an 8-inch (20cm) cake pan (square or round) and press it into an even layer with your fingers. Prick the dough evenly across the surface with a fork. If you’re using a square pan, score the dough into 6 rows and 4 columns (for 24 cookies) or into 8 rows by 4 columns (for 32 cookies) using a very sharp knife. If you’re using a circular pan, score the dough into 16 or 24 triangles.
3. Cover with plastic wrap and refrigerate for at least 20 minutes before baking.
4. Preheat the oven to 325°F (165°C).
5. Bake for about 25 to 30 minutes, until the dough is a very light golden brown and the surface looks dry; watch carefully so it doesn’t get too dark. (The shortbread will get darker as it cools in the pan, so you’ll want to pull it out just before it has reached the desired color.)
6. Remove from the oven and immediately cut it using the scored lines as guides. Let cool in the pan before separating the pieces. The shortbread will keep in an airtight container for several days.
Balsamic Macaroons with Chocolate Chips
MAKES ABOUT 24 MACAROONS
This recipe is an example of a science experiment gone terribly right. The combination of coconut, chocolate, and balsamic vinegar may seem strange, but one taste of these sweet, salty, and nutty cookies will change your mind.
The recipe calls for balsamic glaze, which you can either purchase or make yourself: just cook 1 cup (240ml) of balsamic vinegar in a saucepan over medium-low heat until it has reduced by half, about 20 minutes (you’ll know it’s finished when it coats the back of a metal spoon). Store extra balsamic glaze in a glass jar in the refrigerator for several weeks.
3 egg whites
1 tablespoon balsamic glaze
2 teaspoons sugar
Large pinch of sea salt
2 ½ cups plus 2 tablespoons (210g) sweetened dried coconut flakes
½ cup (110g) mini semisweet chocolate chips
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the egg whites, balsamic glaze, sugar, and salt until frothy. Fold in the coconut and chocolate chips.
3. Drop dollops of the mixture onto the lined baking sheet, using about 1½ tablespoons per macaroon. If they don’t come off the spoon easily, wet your hands and gently form the dollops into small mounds. It’s best to do this step near the kitchen sink so you can keep rewetting your hands.
4. Bake for 10 minutes, until dark golden brown.
5. Set the baking sheet on a wire rack and let the macaroons cool on the sheet for 5 minutes. Then transfer them to the rack and let cool completely.
How to Package Cookies for the Mail
Choose sturdy, somewhat hard or chewy cookies to send as gifts in the mail—like the mandelbrot, the Grape-Nut and Chocolate Chip Kitchen Sink Oatmeal Cookies, or the Brown Sugar Shortbread. Before packing the cookies, make sure they’re completely cool. Put round, sturdy cookies that won’t break in cellophane bags, and pack more delicate cookies in reusable containers or cookie tins, separating the layers with waxed paper. Be sure to fill empty areas of the shipping box with bubble wrap or newspaper. After that, all you need to do is call up your lucky recipients and remind them to check the mail.
MAKES 16 MEDIUM BARS
Here’s what happens when your favorite childhood dessert grows up, goes to college, and joins a commune. These bars have the gooey nostalgia of Rice Krispies Treats, but the marshmallows are swapped out for a more sophisticated mixture of chocolate and almond butter. Add dried fruit, shredded coconut, or chopped nuts for a variation, and if you don’t have rice and maple syrups, you can substitute corn syrup or golden syrup. This version has a top layer of chocolate ganache sprinkled with almonds and flaky salt, but if you love chocolate, double the ganache and shower the top with cacao nibs.
Bars
½ cup (120ml) maple syrup
½ cup (120ml) brown rice syrup
½ cup (130g) almond butter
3⅓ ounces (95g) bittersweet chocolate (70% cacao), chopped
2 tablespoons coconut oil
¼ teaspoon fine sea salt
4 cups (110g) crisp rice cereal
Topping
3⅓ ounces (95g) bittersweet chocolate (70% cacao), chopped
2 tablespoons coconut oil
¼ cup (25g) toasted sliced almonds
¼ teaspoon flaky sea salt
1. Line an 8-inch (20cm) square baking pan with parchment paper, allowing it to drape over the edges.
2. To make the bars, combine the maple and rice syrups in a large pan over medium-high heat. Bring to a boil and cook, stirring frequently, for 1 minute. Remove from the heat, add the almond butter, chocolate, coconut oil, and salt, and stir until the mixture is smooth and the chocolate is melted. Fold in the cereal.
3. Transfer the mixture to the lined pan and pack it firmly and evenly using a spatula or your fingers (you may want to dampen your fingers to prevent sticking).
4. To make the topping, combine the chocolate and oil in a small saucepan and cook over very low heat, stirring constantly, just until the chocolate has melted, then cool for 5 minutes.
5. To assemble the treats, pour the topping evenly over the rice mixture and smooth the top with a rubber spatula. Sprinkle the almonds and salt over the top.
6. Let set at cool room temperature for about 2 hours, or in the refrigerator for about 1 hour, until firm. Use the edges of the parchment paper to lift the bars out of the pan and cut into 16 squares.
7. These treats are at their very best the day they’re made. They’ll keep at room temperature for several days, though the cereal will soften slightly.
Double-Layer Coconut Pecan Bars
MAKES 36 SMALL BARS
These two-layers bars come from associate editor Sarah Jampel’s grandmother, who learned about the recipe in a cooking class on Long Island in the 1960s. For fifty years, she’s been cutting the bars into tiny squares and placing each one into a dainty white doily to serve to visitors, but we don’t think anyone will complain if you slice them into much larger pieces. With their nutty top layer and flaky shortbread bottom, these bars emulate the rich caramel taste of a traditional pecan pie, yet they’re much simpler to make. Feel free to substitute another type of nut, such as walnuts or cashews.
Shortbread
½ cup (110g) unsalted butter, at room temperature
½ cup (100g) brown sugar
1 cup (125g) all-purpose flour
Topping
2 eggs
1 cup (200g) brown sugar
½ cup (40g) unsweetened shredded dried coconut
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 cup (115g) pecans, chopped
½ teaspoon salt
1. Preheat the oven to 375°F (190°C). Butter an 8-inch (20cm) square baking pan.
2. To make the shortbread, use an electric mixer or a wooden spoon to cream the butter and sugar together until pale and fluffy.
3. Stir in the flour, beating until just combined. Transfer the mixture to the prepared pan and press it evenly into the pan.
4. Bake for 20 minutes, until the shortbread is golden brown.
5. Meanwhile, prepare the topping. In a medium bowl, vigorously mix the eggs and sugar until well combined. Toss the coconut with the flour, then add it to the egg mixture, along with the vanilla, pecans, and salt.
6. Spread the topping over the shortbread and bake for 20 minutes longer, until the filling is browned on top and slightly puffed. Let cool completely before cutting into squares. Store in an airtight container in the refrigerator for 4 to 5 days.
To prevent brown sugar from hardening, open the bag and transfer the sugar to an airtight container. Put a marshmallow in the container to provide enough moisture to keep your sugar scoopable. And if you do find yourself with a solid lump of brown sugar, transfer it to a microwave-safe bowl, cover it with a damp paper towel, and microwave for 20- or 30-second intervals until it’s soft.
Oatmeal Streusel Bars with Rhubarb Filling
MAKES 18 LARGE BARS
This recipe is like a chain letter. It comes from Food52 contributor Emily Vikre (aka, fiveandspice), who got it from her friend Kaitlin, who got it from someone named Rhea (the original name is Rhea’s Rhubarb Bars). These crumb bars are hearty and wholesome thanks to the oats and walnuts, and they’re sure to become a mainstay at potlucks and bake sales during rhubarb season. But when rhubarb is out of season, you can replace it with apricots, peaches, cranberries, or any other kind of berry. Use less cornstarch with peaches, cranberries, and other berries (they have enough natural pectin to thicken the filling), and use less sugar with sweet, ripe summer fruits. Feel free to use pecans or almonds in place of the walnuts.
Filling
3 cups (375g) rhubarb cut into 1-inch (2.5cm) pieces
½ cup (100g) granulated sugar
2 heaping tablespoons cornstarch
¼ cup (60ml) cold water
1 tablespoon vanilla extract
Crust and Topping
1 ½ cups (135g) rolled oats
1 ½ cups (190g) all-purpose flour
1 cup (200g) light brown sugar
½ cup (50g) walnuts, finely chopped
½ teaspoon baking soda
½ teaspoon sea salt
1 cup (225g) unsalted butter, at room temperature
1. To make the filling, combine the rhubarb and granulated sugar in a heavy saucepan. Cook over medium heat, stirring occasionally, until the rhubarb has broken down and is soupy, about 10 minutes.
2. Stir the cornstarch into the water to make a slurry, then stir that into the rhubarb and sugar mixture. Bring the mixture to a boil and cook, stirring occasionally, just until thick, 1 to 2 minutes. Remove from the heat and stir in the vanilla.
3. Preheat the oven to 350°F (175°C) and butter a 9 by 13-inch (23 by 33cm) baking pan.
4. To make the crust and topping, put the oats, flour, brown sugar, walnuts, baking soda, and salt in a medium bowl and stir to combine. Add the butter and use your fingers to work it in until the mixture is crumbly.
5. To assemble and bake the bars, transfer half of the mixture to the prepared pan and press it evenly across the bottom. Pour in the filling and spread it in an even layer. Sprinkle clumps of the remaining oat mixture over the filling.
6. Bake for 30 to 35 minutes, until bubbling and golden brown.
7. Let cool completely before cutting. For 2 by 3-inch (5 by 7.5cm) bars, cut into thirds lengthwise and sixths crosswise. The bars will keep for a couple of days, but cover them only loosely so they don’t get too soggy.
MAKES 24 LARGE BROWNIES, OR 36 SMALLER BROWNIES
It can take years to perfect your go- to brownie recipe for bake sales, late-night snacks, dinners with friends, and 4 p.m. chocolate cravings. Luckily, Food52er June Jacobs (aka, ChefJune) has done the work for us. This is the thirty-fifth iteration of her favorite basic brownie recipe, so there’s no question it’s good. What’s “magic” about these brownies (there’s nothing illegal about them) is how they’re chewy, cakey, and fudgy all at the same time.
Brownies
3 cups (600g) lightly packed dark brown sugar
1 cup (225g) unsalted butter, at room temperature
8 extra-large eggs
1 tablespoon vanilla extract
⅛ teaspoon fine sea salt
1 ½ cups (190g) all-purpose flour
⅔ cup (60g) Dutch-processed cocoa powder
2 tablespoons instant espresso powder
2 cups (about 220g) toasted nuts, such as a mixture of pecans, walnuts, and hazelnuts, chopped
2 cups (340g) semisweet chocolate chips
Frosting
1 ¼ cups (250g) superfine sugar
2 tablespoons instant espresso powder
¼ cup (60ml) Cognac
¼ cup (60ml) whole milk
6 tablespoons (85g) unsalted butter
1 cup (170g) semisweet chocolate chips
1. Preheat the oven to 350°F (175°C). Butter a 13 by 18-inch (33 by 45cm) half sheet pan.
2. First, make the brownies. Using an electric mixer on medium-low speed, mix the brown sugar and butter in a large bowl until well blended but not too fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl occasionally. Mix in the vanilla and salt.
3. In a medium bowl, stir together the flour, cocoa powder, espresso powder, and nuts. Pour into the sugar mixture and mix on low speed.
4. Pour the batter into the prepared pan and add the chocolate chips.
5. Bake for 23½ minutes (assuming your oven is calibrated properly). The batter will still be soft in the middle of the pan. Let the brownies cool completely before frosting.
6. To make the frosting, combine the superfine sugar, espresso powder, Cognac, milk, and butter in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil, then for 1 additional minute. Remove from the heat, add the chocolate chips, and stir until smooth.
7. Pour the frosting evenly over the cooled brownies. When the frosting has set, cut the brownies into squares of the desired size. Store the brownies in the refrigerator, separating the layers with parchment paper, for up to 3 days.
