Cuisinart TOB-50 - Manual (Page 21)

Chocolate Chip Brownie Pie
This old favorite is pure comfort food.
Serves 8 to 10
cooking spray
2 large eggs
½ cup granulated sugar
½ cup packed light brown sugar
½ cup (1 stick) unsalted butter, melted
½ cup unbleached, all-purpose flour
1 ⁄
3
cup unsweetened cocoa
½ teaspoon salt
2 teaspoons vanilla extract
¾ cup semisweet chocolate chips
1 cup coarsely chopped pecans or walnuts
Place the rack in position B and preheat the toaster oven to 350ºF on
bake setting. Lightly coat a 9-inch pie tin with cooking spray.
Beat the eggs in a medium bowl until frothy. Stir in the sugars, beat until
smooth. Stir in the melted butter. Add the flour, cocoa and salt; stir to
combine. Add the vanilla, chocolate chips and nuts; stir. Pour into the
prepared pan.
Bake for 22 to 25 minutes, until just barely set (pie will not test done in the
center – do not overbake). Remove from the oven and let cool completely
on a rack before cutting. If you wish to serve it warm, let it cool to set, then
re-warm gently for about 10 to 5 minutes at 200ºF. Cut into wedges and
serve. Very good when topped with ice cream or frozen yogurt, and a
drizzle of fudge or chocolate sauce.
Variation: Substitute milk chocolate, white chocolate, peanut butter or
butterscotch chips for the chocolate chips; substitute other nuts such as
peanuts, hazelnuts or almonds.
Nutritional information per serving (based on 10 servings):
Calories 3681 (53% from fat) • carb. 39g • pro. 6g • fat 22g • sat. fat 9g
• chol. 67mg • sod. 136mg • calc. 30mg • fiber 3g
Raspberry Almond Oat Bars
Makes 16 bars
cooking spray
1 cup rolled oats
1 cup unbleached, all-purpose flour
2 ⁄
3
cup packed light brown sugar
¼ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons vanilla
½ cup unsalted butter, cut into ½-inch pieces
¼ cup chopped almonds
1 jar (10 ounces) raspberry preserves (about 1 cup)
Place the rack in position B and preheat the toaster oven to 325ºF on bake
setting. Lightly spray a 7 x 11-inch baking pan with cooking spray.
Place oats, flour, brown sugar, baking soda and salt in a medium bowl
and stir to blend. Add vanilla and butter, and using a pastry blender or two
forks, cut butter into dry ingredients until the mixture is evenly moist and
crumbly. Remove ½ cup of the mixture. Stir chopped nuts into one of the
half cups of the crumb mixture and reserve for topping.
Press the oatmeal mixture without the nuts evenly into the prepared
baking pan. Spread the raspberry preserves over the top. Sprinkle with
the reserved oat/nut mixture. Bake for 20 to 25 minutes, or until golden.
Let cool completely in the baking pan set on a wire rack. Cut into bars.
Nutritional information per bar:
Calories 199 (32% from fat) • carb. 32g • pro. 2g • fat 7g • sat. fat 4g
• chol. 16mg • sod. 60mg • calc. 18mg • fiber 1g
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