Green Tea Cheesecake White Chocolate Brownie. Green tea is one of my favorite flavors for sweets, from cakes, cheesecakes, puddings, ice cream (I can't tell you how much I adore green tea mochi ice cream), to drinks like milkshakes and frappucinos (I would be drinking this stuff 24/7 if only it wasn't so expensive and not to mention fattening).
Up until a few years ago, its use as a dessert flavor was fairly localized to Asia but now it's growing in popularity around the world, working its way into very French desserts like macarons and madeleines. I received my bag of green tea (matcha) powder a long time ago from Steven's parents who brought it back from Taiwan. It is absolutely precious to me so rather than using it, the bag of matcha sat untouched safely in the pantry. A few days ago I looked at the bag again, and although it was entirely in Japanese, from what I could understand it expired last month. Ack! I never understood blondies. Green Tea Cream Cheese Swirl White Chocolate Brownie Preheat the oven to 325ºF. Latte Cheesecake Bars - Recipe Detail. Grasshopper Squares Recipe at Epicurious. Make brownie layer: Put oven rack in middle position and preheat oven to 375°F.
Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil. Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Make mint ganache: Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Make chocolate ganache: Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Assemble layers: Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes. Spread chocolate ganache over mint and chill until firm, about 2 hours. Chock-Full Blondie Squares Recipe at Epicurious.
Photo by Mikkel Vang yield Makes 10 to 12 servings active time 30 min total time 2 hr (includes cooling) Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like.
A terrific addition to any holiday cookie platter, they are also a satisfying stand-alone dessert. Preparation Put oven rack in middle position and preheat oven to 325°F. Pour boiling-hot water over dried fruit in a small bowl and soak 20 minutes, then drain well in a sieve. Stir together flour, baking soda, salt, and cinnamon in another bowl. Beat together melted butter, sugar, eggs, and vanilla in a large bowl with an electric mixer at high speed until creamy, about 1 minute. Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes. Reviews write your own review I liked but didn't love these. More Recipes from Bon Appétit. Pumpkin Snickerdoodle Bars-Day 3 of 10 Days of Christmas Cookies and Bars.