Best Chocolate Sheet Cake - Pioneer Woman

Best Chocolate Sheet Cake - made March 4, 2013 from The Pioneer Woman

I've only caught The Pioneer Woman on Food Network a few times, usually when it happens to be on while I'm working out at home.  She always seems like such a pleasant lady and I enjoyed the show.  This chocolate cake recipe has been making the rounds on pinterest and I had been meaning to try it out.  I had lunch planned with a couple of coworkers and it wasn't until the night before that I remembered I didn't have anything to bring.  I needed something quick and easy I could make after work and this cake fit the bill.  It's very similar to the Texas Fudge Cake recipe I've made before in that it's a chocolate cake where you spread the frosting on top while the cake is still warm from the oven and the frosting partially melts into the cake then sets like a soft fudge once it's cooled.

Yes, this cake is as good as that just sounded.  I mixed it up while my oven was preheating and had it baking in minutes.  The frosting you make towards the end of the cake's baking time.  Although the recipe called for making it in a sheet pan, I like my cakes a bit thicker so I baked it in a 9 x 13 pan and that worked just fine.  Both the cake and the frosting layer were thicker than the Pioneer Woman might've intended but it was just right to me.  I really liked this cake.  I baked it until the toothpick inserted in the center came out clean but once it was frosted, cooled and cut, it looked like it could've used a little more baking time.  You can tell because the bottom part of the cake was more dense, a sure sign it's underbaked.  It wasn't raw though and tasted pretty good to me.  The only drawback is I was out of my favorite Pernigotti cocoa and the last 3 times I've haunted Williams Sonoma, they didn't have it in stock.  I tried out the Trader Joe's brand of cocoa for this cake but it simply didn't have the dark robust flavor of Pernigotti.  So I will have to make this again (uh, darn?) once I restock on Pernigotti.  One must sacrifice for one's craft after all.....

Chocolate Cake
2 cups flour
2 cups sugar
1/4 teaspoon salt
4 tablespoons (heaping) cocoa
2 sticks butter (1 cup or 8 ounces)
1 cup boiling water
1/2 cup buttermilk
2 whole eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla

Frosting
1/2 cup finely chopped pecans (optional, I left them out)
1 3/4 sticks (14 tablespoons or 7 ounces) butter
4 tablespoons (heaping) cocoa
6 tablespoons milk
1 teaspoon vanilla
1 pound (minus 1/2 Cup) powdered sugar

Note: Original recipe calls for using an 18x13 sheet cake pan but I used a 9 x 13 pan.  Adjust baking time accordingly depending on your pan size.

1. In a mixing bowl, combine flour, sugar, and salt.
2. In a saucepan, melt butter. Add cocoa. Stir together.
3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes or until toothpick inserted near the center comes out clean.
5. While cake is baking, make the icing. Chop pecans finely, if using. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans (if using), stir together, and pour over warm cake.
6. Let cool (if you can wait that long), cut and serve.

Lemon Cream Sandwich Cookies

Lemon Cream Sandwich Cookies - made March 2, 2013 from Fearless Baking by Elinor Klivans

This was a quick and easy recipe I made to use up lemons from my mom's lemon tree and to bring over to my parents' last Sunday.  The dough comes together quickly but chilling is key to make for easier handling and cutting.  (I chilled it overnight.) The filling may not seem like very much but it really is enough for the amount of cookies the dough makes.  I ended up with 14 small-ish sandwich cookies (or 28 individual cookies) and just enough filling to sandwich them together.

I baked them until the edges were golden but if I had to do it over again, I would actually bake them a trifle longer so they could become more crisp.  The cookies themselves were good butter cookies but for sandwich cookies, I like them with a bit more snap to complement the softness of the lemon cream filling. Overall, a nice "tea" cookie to serve at an afternoon tea or a light lunch or just a simple but tasty offering for dessert.

Lemon Butter Cookies

¼ pound (1 stick) soft unsalted butter

1/3 cup granulated sugar

1/8 teaspoon salt

1 large egg yolk

2 teaspoons fresh lemon juice

1 teaspoon grated lemon zest

½ teaspoon pure vanilla extract

¼ teaspoon pure almond extract

1 cup plus 2 tablespoons unbleached all-purpose flour

Lemon Butter Cream Frosting

3 tablespoons soft unsalted butter

½ cup powdered sugar, sifted

¼ teaspoon vanilla extract

½ teaspoon fresh lemon juice

½ teaspoon grated lemon zest

1. Mix the dough: Put the butter, granulated sugar and salt in a large bowl and beat with an electric mixer on medium speed until the mixture looks smooth and blended together, about 1 minute. Mix in the egg yolk, lemon juice, lemon zest, vanilla and almond extract until they are blended into the mixture.  Decrease the speed to low and add the flour, mixing just until it is incorporated and a smooth dough forms.  The dough forms large smooth clumps.
2. Form the cookie log: Put the dough on a piece of plastic wrap and form it into a log about 10 inches long with flat rather than tapered ends.  Roll up the dough in the plastic wrap and roll it back and forth on the counter until the log is smooth and about 1 ¼ inches in diameter.  Chill the log of the dough until firm, about 2 hours or overnight.
3. Bake the cookies: Position 2 oven racks in the middle and upper third of the oven.  Preheat the oven to 350˚F.  Line 2 baking sheets with parchment paper.  Unwrap the cold dough log and use a large knife to cut it into ¼” thick rounds.  Place the cookies 1 inch apart on the prepared baking sheets.  Bake about 15 minutes just until the edges are light brown.  Cool the cookies on the baking sheet for 5 minutes, then use a thin metal spatula to transfer them to a wire rack to cool.
4. Make the frosting and fill the cookies: Put the butter, powdered sugar, vanilla, lemon juice and lemon zest in a small bowl and stir with a large spoon until smooth.
5. Turn half of the cooled cookies bottoms side up.  Spread a thin layer of frosting on the bottom of these cookies.  Press a plain cookie, bottom side down, onto each frosted cookie.

The cookie sandwiches can be wrapped in plastic and stored in the refrigerator for up to 3 days.

Glazed Doughnut Muffins

Glazed Doughnut Muffins - made March 1, 2013 from Sweet Pea's Kitchen

These muffins are accurately named as they really do remind me of doughnuts.  At least cake doughnuts rather than yeasted doughnuts.  It's probably the cinnamon but also the glaze.  I was lazy and didn't sift the confectioners' sugar or the glaze so you can see little lumps in the glaze.  But it still tasted good.  As with any muffin recipe, mix sparingly, just enough to have the batter come together.  If you overmix, you may not have as tender a crumb or texture as you should.

These would make for a good addition to an Easter brunch if you're planning that far ahead.  Let both layers of the glaze set before serving to add authenticity to the doughnut claim.  Or serve gooey warm with runny glaze - your choice.  And if you want to avoid the lumps in your glaze, simply strain it before using.  I find it's easier to strain glaze or frosting rather than sifting confectioners' sugar before using.  If you sift the sugar to get out the lumps, tiny lumps can still form in your glaze as you mix the sugar with the liquid.  Save a step and strain the glaze once it's made and before it sets.

Muffins
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix.
3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
4. To make the glaze: in a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Salted Caramel Caramel Brownies

Salted Caramel Brownies - made February 26, 2013 from Flourishing Foodie

So good I had to use the name twice.  There's salted caramel layered inside and on top of the brownie and chunks of Milky Way caramels in the brownie itself.  I admit to cheating though as I didn't have whipping cream when I made this so I went with ready-made salted caramel from Trader Joe's.  I'm including the caramel recipe here though in case anyone wants to make it from scratch - something I plan to do "someday".  When I have time and ingredients on hand.  I added the Milky Way caramel chunks just to amp up the decadence because, you know, it's a brownie.  Decadence is in the definition.

If it seems like I've been making brownies a lot lately, it's because I am.  Which is a sign that I've been getting together with friends or coworkers and need something to put in goodie bags for them.  These particular brownies went into goodie bags for a team lunch we had last week.

It looks like it's sticking out a caramel tongue

Caramel Ingredients (I skipped this and used Trader Joe's salted caramel instead)

1 cup granulated sugar

2 tablespoons light corn syrup
1/2 cup heavy whipping cream

1/4 cup full fat plain yogurt or sour cream

Brownie Ingredients

4 oz unsweetened chocolate {I used 99% pure chocolate}

1/2 cup butter, unsalted

1 1/2 cups white granulated sugar

2 tsp vanilla

3 eggs

1 cup all purpose flour

sea salt or kosher salt for topping

1. In a medium saucepan, heat 1 cup of sugar and 2 tbsp of light corn syrup on medium heat for 5 minutes. At this point the sugar should start to melt. Begin to stir the sugar continuously to prevent it from burning. Continue to cook the sugar for 5 more minutes, or until it starts to boil.

2. Once the sugar has started boiling, it should be light brown in color. Continue stirring until it has reached 350 F, or medium brown in color. Do not let the sugar burn, you will definitely be able to smell if it has burnt. Remove the saucepan from the heat and let sit for one minute.

3. Slowly whisk the cream into the melted sugar. Put the saucepan back on the burner and bring the caramel to a boil. Remove the saucepan from the heat and whisk in the yogurt. Place the caramel back on the stove and heat for 2 -3 minutes.

4. Remove the caramel from the heat and transfer to a glass mason jar or bowl and let cool to room temperature for 20 minutes in the fridge, or 1 - 2 hours on the counter. Don't worry if your caramel is runny, it will thicken once cooled. Once the caramel has cooled, preheat the oven to 325 F.

5. In a small sauce pan, melt the butter and chocolate and then set to the side. In a large bowl whisk the sugar, vanilla, and eggs. Add in the warm chocolate to the egg mixture and stir. Next, add the flour and mix until all the ingredients are combined.

6. Line a 9 x 9 inch baking pan with foil and then spray with nonstick cooking spray. Pour 2/3 of the batter into the baking pan, and bake for 20 minutes. Remove from the oven and let cool for 10 minutes. 

7. Spread half of the caramel sauce over the brownie layer and save the rest for a rainy day. Gently top the caramel with the the remaining brownie batter. 

8. Bake the brownies for 15 minutes, remove from the oven, sprinkle sea or kosher salt on the top (I used fleur de sel), and continue baking for 5 more minutes. The brownies should be soft in texture. Do not overbake. 

9. Remove from the oven and let cool completely. Pull the brownie out of the pan using the foil overlap and cut into squares.

Frosted Brownies

Frosted Brownies - made February 24, 2013 from The Baking Bookworm

I got the recipe for the brownie base from The Baking Bookworm and what an appropos name because that's what I've been feeling like lately: a baking bookworm.  Or a bookworm baker.  One of the reasons I'm so behind in putting up last week's baking experiments is because when I haven't been working or exercising, I've been reading.  Back in January, I discovered the joys of checking out e-books from our digital library (aka, the feature had always been available but I finally figured out how to use it) and I used my newfound knowledge by checking out the Game of Thrones series by George R.R. Martin.  I checked out the first book in early January and was wait-listed for the second book which finally became available last week.  I thought I had set my lending period to 14 days but it only gave me seven days (for some reason, my changing my lending period settings didn't take the first time) so I had 7 days to read 745 pages.  Which is totally doable....as long as I do little else but breathe, sleep, eat, work my day job and read.  I even incorporated reading into my workouts by managing a brisk walk on my treadmill while I read the book on my ipad via kindle reader.

I finally finished Clash of Kings last night and returned it this morning.  It's now time for me to surface from the Starks of Winterfell, House Lannister, the Tullys, the Baratheons and Danaerys Targaryen and get back into the real world.  At least until the third book becomes available at the e-library and I'm back at it.  I'm #6 on the waiting list and this time, I doublechecked my settings to make sure I have a 14-day lending period so I don't kill myself finishing a long book and putting everything else on hold.

Anyway, setting the bookworm aside, the baker is back.  I needed brownies to bring for my friend Cindy as we were meeting for her birthday dinner last week.  The Baking Bookworm had these brownies covered with a chocolate frosting but I used my nutella crunch topping as my usual standby since I'd never given those to Cindy before and, let's face it, it's my favorite brownie topping.  However, I did include the original frosting recipe below that's supposed to go with these brownies in case anyone wants to try that instead.  This was another good, fudgy brownie and perfect for giveaways.  Cindy's husband gave it a thumbs up when she brought them home.

Brownies
1 cup butter
1 cup granulated sugar
1 cup brown sugar
2/3 cup cocoa
3 eggs
1 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla

1. Preheat oven to 350F. Lightly grease a 9x13-inch baking pan and set aside.
2. In a microwave safe glass bowl, melt butter. Add both sugars and cocoa; mix well.
3. Break eggs into a small bowl and beat with a fork. Add eggs and vanilla to the sugar mixture and mix well.
4. Sift flour and baking powder together over mixture and stir in. Pour into prepared baking pan.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool and frost with cocoa buttercream icing below. Store in an airtight container.

Cocoa Buttercream Icing
3 cups icing sugar
1/3 cup butter, softened
1/3 cup cocoa
2 teaspoons vanilla
2 tablespoons milk

1. Mix icing sugar and butter together by hand. Add cocoa and vanilla. Gradually add milk until icing is smooth and spreadable.
2. Generously frosts one 9x13-inch cake or an 8 or 9-inch two-layer cake.

Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies - made February 23, 2013 from A Lil Country Sugar

I'm always looking for a different twist on the traditional chocolate chip cookie.  This one from A Lil Country Sugar seemed intriguing with the addition of caramel coffee powder (Starbucks) into the dough for a caramel flavor.  Alas, when I felt like making it, I hadn't planned ahead and got the Caramel Via from Starbucks.  I don't drink coffee (or tea) so I hardly ever go to Starbucks unless I'm at an airport and want a bottle of water and a scone.  So I left out the caramel coffee powder and increased the amount of flour by 1/8 cup (modified recipe below).

I liked the taste and texture of this cookie.  The key is to underbake it; otherwise it'll just be another typical chocolate chip cookie.  I added caramel bits to make up for the caramel powder and the texture of the cookie was dense enough to bear it which gave it added chewiness.  I'd like to try the way A Lil Sugar had it though as I don't think you can go wrong with caramel flavor.  Plus the sprinkling of fleur de sel on the cookie was pure genius and a nice offset to the sweetness of the cookie.  I normally don't like salty/sweet combinations but it worked in this cookie.

1 cup butter (2 sticks/8 ounces)

3/4 cup sugar

1 cup packed light brown sugar

2 large eggs

1 1/2 tablespoons vanilla extract

1/4 cup caramel sauce (I used Trader Joe's salted caramel)

3 7/8 cups bread flour

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1/2 cup caramel bits

1 1/2 cup chocolate chunks 

Fleur de sel for sprinkling

1. Preheat oven to 350 degrees F. In a stand mixer, beat the butter and sugars until well combined. Beat in eggs, vanilla, and caramel sauce until well combined.
2. Place all dry ingredients in a bowl (flour, salt, baking soda) and whisk together. Add slowly to wet ingredients mixing until everything is combined. Mix in chocolate chunks and caramel bits.
3. Using a large cookie scoop (ice cream scoop will work) place on baking sheets. Using the pointed end of a meat mallet, press cookie down to make the indentations. Lightly sprinkle with fleur de sel before baking. Bake 10 - 12 minutes or until edges are golden brown and middles no longer look raw.  Do not overbake. (You can also form the dough into balls, make the indentations with the meat mallet then freeze the cookies overnight or for several hours before baking.)

7-Up Biscuits

7-Up Biscuits - made February 23, 2013 from Monster Mama

This was one of those weeks where I could barely keep my head above water and I have a few things I've made last week but haven't been able to write up.  So this is going to be brief.  This is an easy  biscuit recipe to make.  What's surprising about it are the ingredients.  I can't taste any of the base ingredients in any significant way but they come together pretty well to make a traditional biscuit.  I made mine craggy-topped because I like the crunch better once they're baked but you can make it smoother by rolling out the dough like Monster Mama did.  As always, serve warm with butter and you can't go wrong.

2 cup Bisquick mix
1/2 cup sour cream
1/2 cup 7-Up (I used Sprite)
1/4 cup melted butter

1. Preheat oven to 450º
2. Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
3. Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
4. Bake 12-15 minutes or until golden brown.

Orange Soda Cake

Orange Soda Cake - made February 23, 2013, recipe invented by me

I was toying with the idea of making a cake using orange soda since I had a lone can of orange soda left over from when I was having guests.  I used the Kahlua Cake recipe as a base to start from and modified a bit just to try and come up with a recipe that also uses buttermilk.  I added oil too to ensure it would be soft and moist.  I'd like to be able to say this cake turned out to be a successful invention....but I can't.  The batter was silky smooth and seemed promising.  The cake turned orange with the addition of the soda and the flavor was good.  The texture was also moist and cakey.  Problem is it turned out to a little too moist, especially since I glazed it with a glaze of powdered sugar and enough orange soda to make it a runny consistency.  I think some of the glaze seeped into the cake to moisten it further when it didn't really need further moisture.  You can tell from the top of the slice that it was a tad too wet.  Next time I think I would leave out the oil or cut the amount in half.  Ah well, not all inventions can be successes.

(recipe as I made it)

1 box yellow cake mix
1 4-ounce package vanilla instant pudding mix
4 eggs
1/2 cup oil (try using only 1/4 cup or omitting altogether)
1/2 cup buttermilk
1 cup orange soda (I used regular Fanta)

1. Preheat oven to 350 degrees.  Liberally spray a Bundt cake pa with nonstick cooking spray.
2. Sift lumps out of the cake mix and pudding mix.  Add eggs, oil, buttermilk and orange soda and beat with the paddle attachment of a stand mixer until batter is smooth (2-3 minutes).
3. Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted near the middle comes out with a few moist crumbs or barely clean.

Peanut Butter Crunch Brownies

Peanut Butter Crunch Brownies - made February 18, 2013, recipes adapted from Katherine Hepburn's Brownies from saveur.com and Crack Brownies from McConkie Menu

I've already made essentially this same brownie as Peanut Butter Cup & Snickers Brownies but by the time I realized it, I had already started making these.  So then I felt free to experiment and modify the recipes.  I think these came out better than the other recipe, partly because I didn't make them as thick as the last one so they were easier to eat.  I was still looking for ways to use the dark chocolate peanut butter I got from amazon so I incorporated it in the topping in addition to the peanut butter.  And I like a lot of crunch in the topping so I was generous with the rice krispies.  

I spent the past week at our company headquarters in Florida so I made these brownies the night before I left to bring to my Florida coworkers. I wrapped up two pieces in an individual "package", boxed them up in a cardboard box to keep them from being crushed in my luggage and got on the plane with what felt like 10 lbs of brownies in my carry-on.  But it was worth the effort as I was able to hand them out to almost everyone I met with on the first day and they were pretty well received.  You always know something's a success when you get thank you emails with subject lines like "OMG", someone who claimed to be in a bad mood that day perked right up when he ate one, and when one coworker liked his so much he offered to buy them off the coworker who got the last pieces.  Score.

Brownie base
16 tablespoons (8 ounces) unsalted butter, plus more for greasing
4 ounces unsweetened chocolate
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon salt
1 heaping cup chopped-up Snickers and peanut butter cups (mix 'em up and be generous)

Topping
1 cup salted peanuts, optional (I left them out)
1 1/2 cups milk or semisweet chocolate chips (I used semisweet)
3/4 cup dark chocolate peanut butter (can substitute creamy peanut butter)
3/4 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups rice krispies cereal (you can add more if you want more crunch)

1. Heat oven to 325°. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
2. Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar.
3. Add the eggs and vanilla and stir to make a smooth batter. Add the flour, and salt; stir until incorporated.
4. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes. 5 minutes before the brownies are done, remove and top with peanuts (if using), Snickers and peanut butter cups.  Finish baking (do not overbake.)
5. Meanwhile, melt chocolate chips, peanut butter and butter.  Stir in cereal.  Remove brownies from oven and pour chocolate mixture evenly over top.  Let cool to room temperature before cutting and serving.

Chewy Brownies - crunch-ized

Chewy Brownies - made February 16, 2013 from Treats Truck Baking Book by Kim Ima

This brownie is signified by a small world moment I had on my New Orleans trip last month.  In chatting with one of the couples on the tour, one of them, Craig, mentioned that his cousin Kim had a treats truck business (think of a food truck that sells sweets) and had even written a baking book.  It rang a bell in my mind and sure enough, it turns out that I had Kim's Treats Truck cookbook in my baking book arsenal, thanks to one of my friends who had given it to me for a birthday gift.  What a cool coincidence.

I used the Chewy Brownie recipe in Kim's book to make the base for these brownies.  They came out perfectly fudgy and of course, I'm addicted to the nutella crunch topping I like to use on plain brownies.  It just adds that little extra.

3/4 cup butter
3 ounces unsweetened chocolate
2 ounces dark chocolate
1 1/4 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup flour
1 tablespoon cocoa powder
Nutella Crunch Topping (click on link for recipe)

1. Preheat oven to 350 degrees.  Line a 9" x 9" pan with foil and lightly spray with nonstick cooking spray.
2. Melt the butter and chocolates in the top half of a double boiler set over hot water.  Whisk to combine.
3. Beat the eggs in a bowl and stir in the vanilla.
4. When the butter and chocolates are melted and whisked smooth, take it off the heat and stir in the sugar, then the eggs and vanilla/  Add the flour and cocoa powder and stir well with a spoon until smooth.
5. Pour the brownie batter into the prepared pan.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.  If desired, add the nutella crunch topping several minutes after taking the brownies out of the oven.  Let cool completely before cutting into bars.