Classic Brownies Recipe Recipe For Shrimp Recipe For Banana

CLASSIC BROWNIES

Steps:

• Center a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil; butter the foil and set aside. Set a heatproof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water). Put the 5 tablespoons of butter in the bowl, add the chocolate pieces, and stir occasionally until the ingredients are just melted-you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water; stir well to combine and ensure that all the chocolate is melted.
• With a spatula, stir the sugar into the chocolate mixture and combine. (Don't be concerned when your smooth mixture turns grainy.) One by one, add the eggs and stir well to combine. Add the vanilla and give the ingredients a vigorous mix before gently stirring in the espresso, if you're using it, then the salt and flour. Stir only until incorporated. Fold in the chopped walnuts.
• Scrape the batter into the pan and smooth the top with the spatula. Bake for 30-33 minutes, or until the top is matte and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool the brownies to room temperature.
• When the brownies are completely cool, remove them from the pan using the foil. Peel away the foil and invert brownies onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.

CLASSIC BROWNIES

Steps:

• Preheat oven to 325°.
• Cut 18" length foil and fold lenghtwise to 8" width.
• Fit foil into 13x9" baking dish.
• Make sure it is in the corners and sides of the baking dish.
• Make sure that the foil hangs over the side.
• Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet.
• Make sure the foil hangs over the side.
• Spray foil with cooking spray.
• In a medium bowl, combine flour, salt, and baking powder; set aside.
• Melt chocolate and butter in double broiler, stirring until smooth.
• When chocolate is smooth, remove from heat and gradually whisk in sugar.
• Add eggs one at a time, whisking after each egg.
• Add in vanilla.
• Add 1/3 flour mixture, fold in with rubber spatula.
• Repeat until all flour is used and mix is smooth.
• Pour batter into prepared pan- make sure to spread brownie mix into corners of pan.
• Smooth the surface for even baking.
• If using nuts, sprinkle them on top.
• Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean.
• Cool in pan on wire rack for 2 hours.
• Remove brownies from pan by lifting foil over-hang.
• Cut brownies into 2" squares.
• Brownies can can be stored in an airtight container up to 3 days.

BANANA BREAD BROWNIES

Steps:

• Heat oven to 375°F Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
• Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
• Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
• Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

SHRIMP AND BANANA

Steps:

• Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
• Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
• Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.