My Favorite Cream Cheese Pound Cake

My Favorite Cream Cheese Pound Cake - first made November 2007 from Sticky Messy Chewy Gooey

That's what this recipe is literally called, not that I'm calling it my favorite cream cheese pound cake.  Truth be told, I've only made 2 cream cheese pound cakes and the other one is the entry just before this one.  I thought I'd post this one in case anyone wanted to do any comparative baking and taste testing.  However, between the two, I do have to give the nod to this recipe.  It's richer and (to me) has more flavor, probably because it's got a hefty 50% more butter than the other recipe.  The toothpick test works well for this one when you're testing for doneness.  It tastes great warm (most things do) but is also great at room temperature.  Don't refrigerate this as that'll dry it out.  If you need to store it because you aren't going to eat it all within a couple of days - and the consumption of anything with this much butter in it should be spaced out - then wrap it in foil or a freezer bag and put in the freezer. 

While this is richer, I wouldn't say the cream cheese is overpowering in flavor.  It's actually quite subtle.  I suspect the cream cheese helps with the excellent texture this has but if you're like me and aren't wild about the taste of cream cheese, this is a safe pound cake to make.

1 ½ cups (3 sticks) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

3 cups sugar

½ teaspoon salt

2 teaspoons pure vanilla extract

6 large eggs, at room temperature
3 cups bleached all-purpose flour, sifted then measured

1 teaspoon baking powder

1. Position a rack in the middle of the oven and preheat to 325˚F. Spray two 8 ½ by 4 ½” loaf pans with nonstick cooking spray.

2. Beat the butter and cream cheese together in a large bowl, with an electric mixer until smooth and creamy. With the mixer running, gradually add the sugar and continue beating until pale and fluffy. Beat in the salt and vanilla.

3. Add the eggs to the butter mixture one at a time, beating well after each addition. Sift the flour again along with the baking powder into the batter and, using a large rubber spatula, fold in until no traces of flour remain and the batter is smooth.

4. Divide the batter between the two prepared loaf pans. Bake until the tops are golden and slightly cracked, and when a skewer inserted into the center of the cakes comes out with only a few moist crumbs clinging to it, 60 to 75 minutes. Transfer to a wire rack and let cool in the pans for 10 minutes, then turn the cakes out of the pans and let cool to room temperature on the wire rack before serving.

5. At this point the cakes can be wrapped well in plastic wrap and stored at room temperature for up to 3 days or frozen for up to 1 month.

Cream Cheese Pound Cake - Southern Cakes

Cream Cheese Pound Cake - made October 12, 2010 from Southern Cakes by Nancie McDermott

This cookbook is turning into a nice little find. Although the two frosting recipes I've tried from it = FAIL, the cakes themselves have been turning out pretty well. They're simple, basic cakes that I think anyone can make well and sometimes simple is best. I can't try anything fancier than Bundt cakes or 9 x 13 cakes right now since almost all of my baking pans are packed but I'm looking forward to making some of the layer cake recipes once I settle in.

What I like about this cake is it has a nice crumb and a typical pound cake texture. You can't really taste the cream cheese though so if you're a cream cheese lover, you might be disappointed. I have another cream cheese pound cake recipe from Sticky Messy Chewy Gooey that I could've sworn I'd blogged about before but nothing's coming up when I search for it on the blog so I might have to post that in another update. That one is a bit richer. This one is good plain but if you want to dress it up, you can add a vanilla glaze to it.

3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) butter, softened
One 8-ounce package (1 cup) cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla

1. Heat the oven to 325˚F. Grease and flour a 10-inch tube pan, or two 9 x 5-inch loaf pans.
2. Combine the flour, baking powder, and salt in a medium bowl and stir with a fork to mix well.
3. Combine the softened butter and cream cheese in a large bowl, and beat well with a mixer at medium speed to transform them into a soft, fluffy mixture. Add the sugar and continue beating 2 minutes more, stopping once to scrape down the sides. Add the eggs, one by one, beating after each addition to mix it in well.
4. Add the flour mixture in 3 batches, beating after each addition at low speed only until the flour disappears. Scrape down the bowl 2 or 3 times as you work. Stir in the vanilla, and scrape the batter into the prepared pan.
5. Bake at 325˚F for 1 hour and 15 minutes (55 to 60 minutes for loaf pans), until the cake is golden brown, pulling away from the sides, and a wooden skewer inserted in the center comes out clean.
6. Cool the cake in the pan on a wire rack or a folded kitchen towel until it is at room temperature. Then gently loosen the cake from the sides of the pan with a table knife and tirn it out onto a cake stand or serving plate, top side up.

"Walnut" Butter Shortbread

Walnut Butter Shortbread - made October 3, 2010 from the Culinary Institute of America Baking & Pastry Arts Program

So…..remember my regular harping about not liking to use nuts in baked goods? Well, forget about that for this post because in this recipe, nuts are a critical component that make it tasty. The original recipe calls for walnuts (hence the title) but my aversion to walnuts remain. Apparently I can’t change all my leopard-like spots at once. Not to knock walnuts but they’re too bitter for my taste. Pecans rule for this shortbread cookie. Toast the pecans first to bring out their flavor. The trick to toasting nuts? You have to rely on your sense of smell. You can time them but the best way to tell if the nuts are properly toasted is if they smell really good. That might seem frustratingly vague but try toasting nuts a few times and you’ll know what I mean. If you don’t toast them long enough, they’ll smell good but not really fragrant. If you have to stick your nose all the way into the pan to get the smell, then the nuts aren’t toasted enough. If you overtoast them, they’ll look and smell burnt. Depending on your oven, and if you want to be cautious, try toasting them for 7-10 minutes and keep checking if they should be toasted longer. But ultimately, follow your nose. Once the nuts are toasted, let them cool completely before you even start making the shortbread dough. If they’re even the slightest bit warm when you use them, they can melt your dough and you don’t want that. Plus it’s easier to chop them finely when they’re completely cool. I use my nut grinder to chop them up in less than 30 seconds. If you haven’t already, invest in a nut grinder. They’re less than $10 and will save you a lot of time.

These are the easiest shortbread cookies to make – the recipe is from the CIA (Culinary Institute of America) so it makes a lot but you can easily halve the recipe. The directions are pretty succinct but easy enough to follow. And you will need a food scale to measure the ingredients. My recipes from CIA are almost always based on weight, not volume since that's the most accurate measure. What I like about this recipe is the dough handles really well, i.e. it isn’t too sticky. Shape them into round or square logs, wrap them in wax paper and freeze them. When you’re ready to bake them, let the dough thaw slightly. If you cut the cookie logs while they’re too frozen, the dough will crumble. If you let it thaw too much, the dough may be soft and the log will start to lose its shape as you cut it. One trick I learned in culinary school is to keep turning the log as you make each slice so you can “re-shape” it back into the log instead of having one side flatten as you keep cutting.



The toasted pecans bring out a wonderful flavor to complement the buttery richness of the shortbread. Don’t underbake these (one of the few times you’ll see me write that) as the key to good shortbread is the “snap” of the cookie and you’ll only get that if you bake them long enough. I bake mine until the tops look a little dry and the underside is slightly golden brown. When they’re cool, they’re crisp without being hard. You can make these cookies plain and they make for tasty little tea cookies. However, this time around, I sandwiched these with a little dulce de leche. My parents just got back from South America and per my request (“PLEASE, Mom, all I want is dulce de leche”), they brought me back a couple of cans from Buenos Aires. I love dulce de leche. It goes really well with these cookies in terms of flavor and texture contrast. The only thing I would caution is you should put these together as a sandwich cookie at the very last minute before serving. Otherwise the filling (whether it’s dulce de leche or not) will soften the shortbread cookies over a few hours and you’ll lose the crispness and texture contrast. They’ll still taste good even if they’re not crisp but if you like the cookies crisp, wait until the last minute.

As the holidays approach, if you want some time-saving tips, make the dough ahead of time and wrap in wax paper before putting in the freezer, bake it the day you’re planning to serve it, put in airtight containers after they cool (Ziploc bags work really well) then sandwich them with the filling right before serving. This is also a good recipe to make with kids if you want a family activity since the dough is easy to put together, you just slice the cookie logs (no messing with flouring a cutting board, rolling out dough and cutting out cookies), and the kids can spread the filling and sandwich the cookies together.

Oh, and in case you’re not planning to go to South America any time soon, dulce de leche is available in the States. I’ve gotten the pricey jars at Williams Sonoma ($10 a jar - eek) but have been told they’re also available at Cost Plus World Market and I imagine they’re cheaper there. When my mom found that out, she wanted to know why I wanted her to bring dulce de leche back from South America when I could get it here. “But Mom, you were going to be in South America anyway….” Besides, I’d rather have dulce de leche than a t-shirt or a mug :).




1 lb soft butter
8 ozs brown sugar
1 lb, 4 ozs all-purpose flour
3 ozs cornstarch
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
8 ozs walnuts, chopped

1. Cream butter and sugar. Sift dry ingredients together and add to the above. Add walnuts and vanilla to the batter; mix just until combined.
2. Shape dough into bricks. Refrigerate until firm. Slice ¼” thick, lay on paper.
3. Bake at 350˚F for ~15-18 minutes.

Butterscotch Flip

Butterscotch Flip - made October 1, 2010 from Fat Witch Brownies by Patricia Helding

If you like butterscotch and chocolate together, this is an awesome brownie. It looks pretty and it's a great flavor combination. The sweetness of the brown sugar/butterscotch is perfectly complemented by the chocolate brownie layer. When I made this recipe, I baked it for 35 minutes as the top was the right color of brown and the toothpick came out moist but clean. In hindsight, after it cooled and I tried a piece, I should've baked it a little bit longer. The top layer was still a bit mushy. It wasn't bad but to get it a little more cakelike and less mushy, it could've used a few more minutes of baking time. It doesn't affect the flavor but texture-wise I think it would've been a bit better if baked a little longer. Once again, this was impacted by my workouts as I made the brownie, popped it into the oven and did my workout. I had to keep pausing my workout after the first 25 minutes to keep checking on it. By the 35-minute mark, I didn't want to keep pausing anymore so I just took it out :).

Bottom Brownie
7 tablespoons unsalted butter
1/3 cup bittersweet chocolate chips
2 large eggs
½ cup granulated sugar
½ teaspoon pure vanilla extract
1/3 cup unbleached flour
Pinch of salt
¼ cup semisweet chocolate chips

Top layer
4 tablespoons (½ stick) unsalted butter
1 large egg
¾ cup packed light brown sugar
¼ teaspoon pure vanilla extract
½ cup unbleached flour
Pinch of salt
½ teaspoon baking powder
¼ cup butterscotch chips

1. Grease a 9-inch x 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350˚F.
2. To make the bottom brownie, melt the butter and bittersweet chocolate chips together in a small saucepan over low heat, stirring frequently. Remove from the heat and set aside to cool.
3. Cream the eggs, granulated sugar and vanilla together until smooth. Add the cooled chocolate mixture and continue mixing until well blended.
4. Measure the flour and salt and sift together directly into the batter. Mix gentle until well combined and no trade of the dry ingredients remains. Stir in the semisweet chocolate chips by hand, if desired. Spread the batter evenly in the prepared baking pan and set aside.
5. To make the top layer, melt the butter in a small pan or in the microwave. Beat the egg, brown sugar and vanilla together until light and fluffy. Add the melted butter and continue beating until well combined.
6. Measure the flour, salt and baking powder and then sift directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains. Stir in the butterscotch chips by hand. With a spatula, spread the batter over the bottom layer in the prepared baking pan and smooth to the edges.
7. Bake for 32 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it. The top should be a golden butterscotch color.
8. Remove from the oven and let cool on a rack for 1 hour. Cut just before serving.

Makes 12 to 16 bars

Oatmeal Caramel Bars

Oatmeal Caramel Bars - made September 26, 2010 from Cookies by Better Homes & Garden

The recipe calls for making this in an 15 x 10" baking pan but I made it in a 9 x 13" pan instead. Subsequently, they came out thicker than the cookbook authors intended but I thought they were just the right thickness. I almost doubled the amount of milk called for in melting the caramels as my previous experience with BHG recipes is they don't thin the caramel enough and after baking, the caramel becomes hard and chewy when cool. I didn't want to risk that. However, I might've thinned it a little too much. Next time, I'd add only 1 extra tablespoon of milk instead of 2.

I also omitted the nuts from this as is my wont but in this case, I think it might've been better to keep them in. The taste is good but the texture is all the same gooey-ness. Nothing wrong with that but I like contrasting textures in something sweet. So toasting some pecans and adding them finely chopped probably would've made this a better product. Next time. Oh and I also baked this for a little over 30 minutes. It wouldn't have hurt to bake it a little longer but I was working out while this was baking and I didn't want to keep stopping my workout to go check on the bars :).

1 cup butter
2 ½ cups all-purpose flour
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 6-ounce package (1 cup) semisweet chocolate pieces
½ cup chopped walnuts or pecans
24 vanilla caramels (7 ounces)
2 tablespoons milk

1. In a large mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add about 1 cup of the flour to the butter. Then add the brown sugar, eggs, vanilla and baking soda. Beat till thoroughly combined, scraping sides of bowl occasionally. Beat in the remaining flour. Stir in the rolled oats.
2. For crust, press two-thirds (about 3 1/3 cups) of the oat mixture into the bottom of an ungreased 15 x 10 x 1-inch baking pan. Sprinkle with the chocolate pieces and nuts.
3. In a medium saucepan combine the caramels and milk. Cook and stir over low heat till the caramels are melted. Drizzle the caramel mixture over the chocolate and nuts. Drop the remaining oat mixture by rounded teaspoons on top of the caramel layer.
4. Bake in a 350˚F oven about 25 minutes or till top is lightly browned. Cool in pan on a wire rack. Cut into bars. Makes 60.

Banana Cake with Chocolate Frosting

Banana Cake "with Chocolate Frosting" - made September 25, 2010 from Southern Cakes by Nancie McDermott

No, your eyes aren't deceiving you - that isn't some new form of chocolate as the frosting. The original recipe calls for making this with a chocolate frosting but my personal favorite flavor with banana is a caramel frosting, especially when I add butterscotch chips to the banana cake (which I did). So I took some creative license here.

This makes a really good banana cake. It's still not as good as my favorite banana cake from Icing on the Cake but so far nothing's come up to snuff there. Regardless, this still has good flavor, a tender crumb and is moist - all earmarks of a good cake. I used the frosting recipe from the banana butterscotch cupcakes which is where I discovered the banana butterscotch combination in the first place: http://pastrychefbaking.blogspot.com/2009/11/banana-butterscotch-cupcakes.html

If someone does make this recipe with the original chocolate frosting, do let me know how it comes out. Thanks.

Banana Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup (1 ½ sticks) butter, softened
1 ½ cups sugar
3 eggs, lightly beaten
½ cup buttermilk
1 ½ cups mashed ripe bananas

Chocolate Frosting
½ cup (1 stick) butter
1/3 cup cocoa
1/3 cup evaporated milk or half-and-half
4 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

1. To make the cake, heat the oven to 350˚F. Grease and flour two 9-inch round cake pans. Combine the flour, baking soda, baking powder and salt in a medium bowl, and stir with a fork to combine well.
2. In a large bowl, combine the butter and sugar, and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes more, scraping down the bowl occasionally, until you have a smooth batter.
3. Using a large spoon or spatula, stir in half the flour just until it disappears into the batter. Stir in the buttermilk, and then the remaining flour, the same way. Quickly and gently fold in the mashed bananas, and then divide the batter between the 2 cake pans.
4. Bake at 350˚F for 25 to 30 minutes, until the cakes are golden brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans.
5. Cool for 10 minutes in the pans on wire racks or folded kitchen towels. Then turn out onto wire racks or plates to cool completely, top side up.
6. To make the frosting, in a medium saucepan, combine the butter, cocoa, and evaporated milk. Place over medium heat and bring to a gentle boil. Cook, stirring often, for about 5 minutes, until the cocoa dissolves into a dark, shiny essence. Remove from the heat and stir in the confectioners’ sugar and vanilla. Beat with a mixer at low speed until you have a smooth, thick frosting.
7. To complete the cake, place one layer, top side down, on a cake plate or serving plate, and spread about 1 cup of frosting evenly over the top. Cover with the second layer, placed top side up. Spread the frosting evenly, first over the sides and then covering the top of the cake.

Brickle Bars

Brickle Bars - made September 23, 2010 from Better Homes & Garden Cookies recipe book

This is a really basic brownie and very easy to make when you want to quickly throw something together. Top with Heath toffee bits (aka almond brickle) and chocolate chips and you're set. For that reason, my jaded tastebuds put this in the "they're okay" classification. Nothing wrong with them and people at work liked them but I guess since I've tried dozens or hundreds of brownie recipes, I have a pretty high bar for what would stand out in my mind when it comes to brownies. This is good but nothing really memorable for me. But they're a nice, basic, fudgy brownies and they look pretty. I used regular chocolate chips, not the miniature ones, and they worked just fine.

½ cup butter
2 squares (2 ounces) unsweetened chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla
¾ cup all-purpose flour
¾ cup almond brickle pieces
½ cup miniature semisweet chocolate pieces

1. In a medium saucepan melt the butter and chocolate over low heat, stirring frequently. Remove from heat. Add the sugar, eggs and vanilla. Using a wooden spoon, lightly beat just till combined (don’t overbeat or brownies will rise too high, then fall). Stir in the flour.
2. Spread batter into a greased 8 x 8 x 2-inch baking pan. Sprinkle with almond brickle pieces and chocolate pieces. Bake in a 350˚F oven for 30 minutes. Cool in pan on a wire rack. Cut into bars. Makes 16.

Pearl Mae Oakley's Coconut Cake

Pearl Mae Oakley's Coconut Cake - made September 19, 2010 from Southern Cakes by Nancie McDermott

This is another recipe from Southern Cakes which has a whole section on coconut cakes. The recipe calls for making this as a 2-layer round cake but since my round cake pans are still packed in boxes and I haven't moved yet so they're not getting unpacked anytime soon, I made it as a 9 x 13" cake instead. My 9 x 13" pan isn't getting packed until the very last minute for this reason alone. You never know when I'm going to feel like baking a cake.

What I find a little odd about this cake is, for a coconut cake, there's no coconut in the cake itself. Instead, it's in the frosting. Therefore, in my mind, this is really a vanilla cake and you can choose to frost it with whatever frosting you want. I did make the frosting that's included with the cake and it didn't quite turn out the way I expected. I followed the directions to the letter and am baffled how this could be a frosting used for a layer cake. The milk/sugar mixture never turns into anything thick enough to be considered frosting or even icing. It has more of a consistency like a glaze. You don't typically "glaze" a 2-layer cake and expect the layers to hold. Adding all the coconut does give it some cover but it's not going to hold together like if you frosted it with a buttercream frosting or something of similar consistency. So I was very glad I made it as a 9 x 13" cake instead.

Nevertheless, the cake itself was quite good and makes a nice vanilla cake - good flavor and texture. I happen to love coconut so if I made this again, I would likely add some coconut to the batter and make it a real coconut cake. Regardless though, I have to confess, I like the coconut cake recipe from Mrs. Fields better. http://pastrychefbaking.blogspot.com/2009/09/coconut-love-it-or-hate-it.html

Yellow Cake
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 cup milk
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs

Coconut Icing
2 cups sugar (or 1 cup if you are using sweetened shredded coconut)
1 cup milk
Butter the size of an egg (¼ cup)
About 3 cups grated fresh coconut or sweetened shredded coconut

1. To make the cake, heat oven to 350˚F. Grease and flour two 9-inch round cake pans and set aside. In a medium bowl, combine the flour, baking powder, and salt and use a fork to mix them together well. Stir the vanilla into the milk.
2. In a large bowl, beat the softened butter with a mixer at high speed until creamy. Add the sugar gradually, stopping to scrape down the bowl, and continue beating until the mixture is evenly combined. Add the eggs, one by one, beating well each time, until the mixture is thick and smooth.
3. Add about one third of the flour mixture to the batter and beat well with the mixer at medium speed. Then add about half the milk to the batter, beating well. Continue beating as you add another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Beat well until very thick and smooth.
4. Quickly scrape the batter into the prepared cake pans, dividing it evenly, and place them in the oven. Bake at 350˚F for 25 to 30 minutes, until the cakes are golden, spring back when touched lightly in the center and begin to pull away from the sides of the pans.
5. Remove from the oven, and cool the layers in the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out the cake onto wire racks or plates, top side up, and cool completely.
6. To make the icing, combine the sugar, milk and butter in a medium saucepan, and cook over medium heat, stirring now and then, until the sugar dissolves and everything melts into a smooth, velvety icing, 3 to 4 minutes. Stir in the grated coconut and set aside.
7. To complete the cake, place one layer, top side down, on a serving plate, and spoon about half the icing over the cake. Place the second layer over the first, top side up, and spoon the remaining icing over its surface. Work slowly, allowing the icing to soak into the cake a bit. Continue spooning icing over the cake, allowing it to run down the sides as it will. Let stand for about 1 hour before cutting.

Caramel Witches

Caramel Witches - made September 18, 2010 from Fat Witch Brownies by Patricia Helding

Caramel and chocolate are probably two of my favorite flavor combinations. In a brownie, they're almost unbeatable. Except when they don't turn out. I had high hopes for this brownie and I thought it was a sure thing. But something went awry, either with the recipe, with me or both. From a recipe standpoint, it's very similar to the original Fat Witch brownie recipe so I felt like it should've turned out. But there just isn't enough chocolate in this brownie (and in the original recipe) to make it very chocolatey. Combined with the sweetness of caramel, it's a little bit too sweet and not chocolatey enough.

My part of the failure of these brownies is I didn't bake them long enough. I'm used to underbaking brownies to make them fudgy but that only works when there's enough chocolate in the brownie to set when the brownie cools. There's simply not enough chocolate in this recipe to set and offset the relatively high amount of butter. So they came out mushy. Combined with the caramel which is mushy to start with, it's just all mushiness. Fudgy is good. Mushy, not so much. Plus the caramel sank straight to the bottom and wasn't sandwiched in the middle like I had hoped not to mention it was a little thick and chewy (the caramel part, not the brownie itself).

Here's what I would do differently next time I make these brownies - and there will be a next time because I really want these to turn out:

1. Chill the bottom half of the brownie first so when you spread the caramel, it has a better chance of not sinking straight to the bottom when you bake the brownies.

2. Thin the caramels with more water or milk so they don't harden when the brownie cools or be quite so chewy.

3. Bake them longer.

Caramel Witches

14 tablespoons (1 ¾ sticks) unsalted butter
½ cup plus 1 tablespoon bittersweet chocolate chips
3 large eggs
1 cup plus 1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
½ cup coarsely chopped pecans (optional)
½ cup unbleached flour
Pinch of salt
30 caramel squares
2 tablespoons lukewarm water

1. Grease a 9-inch x 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350˚F.
2. Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Remove from the heat and let cool to room temperature.
3. Meanwhile, beat the eggs, sugar and vanilla until smooth. Add the cooled chocolate mixture and mix until well combined. If desired, stir in chopped pecans by hand.
4. Measure the flour and salt and then sift together directly into the chocolate mixture. Mix until well combined and no trace of the dry ingredients remains.
5. Pour half of the batter evenly in the prepared baking pan; it will be about ¼” high. Set the pan aisde.
6. Unwrap the caramels and put them in a microwaveable bowl with the water. Microwave on medium power and check every 60 seconds or until the caramels have melted into a thick liquid. Remove the bowl from the microwave and let cool for 5 minutes. Whisk the caramel with a fork to get a consistent texture. Pour the caramel over the batter in the pan. Don’t go all the way to the edges and don’t worry about covering every spot. Place the pan in the refrigerator for 20 minutes, allowing the caramel to set.
7. Remove the pan from the refrigerator and spread the remaining half of the batter evenly over the caramel using a spatula. Let the pan sit for 15 minutes to come to room temperature before putting it in the oven.
8. Bake for 35 minutes or until the brownies begin to pull away from the sides of the pan.
9. Remove from the oven and cool on a rack for 1 hour. Right before serving, I suggest cutting 18 pieces since they are rich and satisfying!

Makes 12 to 18 brownies

Fat Witch Brownies

Fat Witch Brownies - made September 15, 2010 from Fat Witch Brownies by Patricia Helding

THESE are the brownies I initially wanted to make from the Fat Witch recipe book. These are the original Fat Witch brownies. I did an emergency run to Costco after work so I could get chocolate chips (and butter, sugar and eggs) so I'd be prepared for the plethora of new brownie recipes I plan to try from this book. What I found surprising with this recipe is the relatively small amount of chocolate used in proportion to the butter and the fact that the chocolate component comes from chocolate chips. I'm used to my better brownie recipes having an almost equal ratio of butter to chocolate and the chocolate is typically high-end baking chocolate, not chips. I didn't have high-end chips (Costco doesn't carry them) and didn't have time to pop over to Williams Sonoma or Sur La Table so I stuck with good old Nestle Tollhouse chocolate chips in the massive bag from Costco.

Let me say this recipe is true to the Fat Witch brownies I've tried from Fat Witch bakery. The texture is fudgy and dense as a good brownie should be and the richness comes from all that butter. I hovered over the oven during the last few minutes as I didn't want to overbake these and they came out just right in terms of fudginess. The only thing I would probably play with in future trials is I wasn't wild about the flaking of the top crust. According to Shirley Corriher of Bakewise and Cookwise fame, that "meringue-like" flaking comes from beating the eggs and if you want to minimize it, you have to minimize the beating of the eggs once they're added to the batter. This recipe calls for beating the eggs from the first step and you keep beating the mixture as you add more ingredients. I'll have to figure out how to get around that. Some people like that flaking on top. I don't particularly care for it. Regardless, it doesn't detract from the deliciousness and richness of the brownie.

Oh, one other note - the recipe calls for baking in a 9 x 9" pan. I used an 8 x 8" pan instead to make thicker brownies.

14 tablespoons (1 ¾ sticks) unsalted butter
½ cup plus 2 tablespoons bittersweet chocolate chips
1 ¼ cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
½ cup plus 2 tablespoons unbleached flour
Pinch of salt

1. Grease a 9-inch x 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350˚F.
2. Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.
3. Cream the sugar, eggs, and vanilla together. Add the cooled chocolate mixture and mix until well blended.
4. Measure flour and salt and then sift together directly into the chocolate mixture. Mix the batter gently until well combined and no trace of the dry ingredients remains.
5. At this point, if desired, stir in any extras like walnuts.
6. Spread the batter evenly in the prepared baking pan and bake 33 minutes or until a toothpick inserted in center comes out clean or with only crumbs, not batter, on it.
7. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Makes 12 to 16 brownies