Archive | September, 2010

Blackberry Brownies with Lemon Frosting

11 Sep

Starting tomorrow, I’m giving up sweets for 28 days. I know, I know…. Naturally though, I’m taking it to the 11th hour. These brownies? You will die. They’d be in my Top Five friends if I had T-Mobile. Just sayin’…

Blackberry Brownies

  • 1/2 c. (1 stick) unsalted butter, melted
  • 1 1/3 c. granulated sugar
  • 1 1/4 tsp. vanilla extract
  • 2 eggs
  • 1/2 c. all-purpose flour
  • 2/3 c. unsweetened cocoa powder
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 5 tbsp. blackberry jam
  • small carton of fresh blackberries for decoration

Lemon Buttercream Frosting

  • 1/2 c. (1 stick) unsalted butter, softened
  • 1 3/4 c. confectioner’s sugar
  • 1 lemon
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt

Preheat oven to 350 degrees and prepare an 8×8 inch baking dish with cooking spray.

With an electric mixer, combine the sugar and melted butter until smooth. Add the eggs, one at a time, and mix until combined after each addition. Add the vanilla and combine. On low speed, mix in the cocoa powder, followed by the flour, baking powder, and salt. Next, add 3 tbsp. of blackberry jam and beat until completely combined.

Pour into your square baking dish, and place in the center of the oven. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.

When the brownies are done baking, pull out of the oven and place on a heat-proof surface. Spread the remaining 2 tbsp. of blackberry jam across the top of the hot brownies. Cool completely and then place in freezer for the jam to slightly harden before covering with lemon frosting.  

For the Frosting:

With an electric mixer on low speed, combine the butter and confectioners until smooth and creamy. Cut the lemon in half, and squeeze into the mixer. Mix to combine. Finally, add the vanilla and salt and beat until smooth.

Carefully frost the brownies after the jam has slightly hardened from the freezer. Allow the brownies to come to room temperature before enjoying. Decorate with fresh blackberries.



Chocolate Sugar Cookies

8 Sep


  • 1 1/2 c. all-purpose flour
  • 1/2 c. cocoa powder
  • 1/2 tsp. salt
  • 1/2 c. (1 stick) unsalted butter, softened
  • 1 1/2 c. sugar
  • 1/2 c. vegetable shortening
  • 1 large egg
  • 1 1/2 tsp. vanilla extract

Preheat oven to 375 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening. Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.

Adapted from Martha Stewart