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butterscotch blondies (skipping the mix-in candies) 12 tablespoons salted butter (170g), plus more for the pan 1 2/3 cups all-purpose flour (225g) 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/3 cups packed light brown sugar (280g) 2 large eggs (100g), cold from the fridge 1 tablespoon vanilla extract Flaky salt (optional) 8x8-inch baking pan, lined in parchment paper. Brown the butter. Add two ice cubes, to cool down the butter and re-introduce the liquid that was boiled off. Preheat oven to 350. Mix dry ingredients. Add brown sugar to the slightly-over-room-temperature butter and mix until well combined. Add eggs to butter one at a time, to emulsify together. Add vanilla. Add dry ingredients and mix well. Let rest 5 min or so to thicken up. Spread batter into pan, sprinkle with flaky salt, bake for 40 min.

For the caramel 6 tablespoons (75g) granulated sugar 3 tablespoons (42g) heavy cream 2 tablespoons (28g) extra-virgin olive oil 1/2 teaspoon kosher salt For the blondie 3/4 cup (180g) extra-virgin olive oil, plus more as needed 1 1/2 cups (300g) light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon baking powder 2 large eggs 1 1/2 cups (187g) all-purpose flour 2/3 cup (100 grams) toasted nuts (such as pistachios, almonds, or cashews), roughly chopped 1 pinch flaky salt For the caramel In a 1-quart saucepot over medium-high heat, combine sugar along with 2 tablespoons water and stir with a fork until the sugar dissolves and the mixture begins to simmer, 2 to 3 minutes. Cover and cook until the sugar just starts to caramelize, 3 to 5 minutes. Remove lid and cook until the sugar becomes a deep caramel, swirling the pan as needed for even cooking, about 1 minute. Remove from heat and carefully add the cream followed by the olive oil and stir to combine (the mixture will vigorously foam up, so take care to keep your hands away from the steam). Stir in the salt, pour into a heatproof bowl, and set aside to cool. Caramel can be made up to 3 days in advance and stored covered at room temperature. For the blondie In a large bowl, whisk together the olive oil, brown sugar, kosher salt, and baking powder. Whisk in the eggs, one at a time, until creamy and combined. Set the mixture aside for 20 to 40 minutes, whisking occasionally (this dissolves some of the sugar and results in a chewier blondie). Meanwhile, lightly grease a 9x9-inch baking pan with olive oil and line the bottom and two sides with a sheet of parchment paper. Set a rack in the lower-middle position in the oven and preheat to 350°F. Add the flour and nuts to the egg mixture and stir to combine. Scrape about two-thirds of the blondie batter into the prepared pan and spread into an even layer with an offset spatula or spoon. Using a teaspoon, dollop the cooled caramel all over the blondie batter followed by dollops of the remaining blondie batter. Using the tip of an offset spatula or butter knife, swirl together the caramel and top layer of blondie batter, taking care not to disturb the bottom layer of blondie batter too much. Lightly sprinkle with flaky salt and bake until the blondie has puffed slightly and the top feels set, about 35 minutes. Cool completely before removing from pan and cutting into pieces. In an airtight container, the cut blondies will keep for a week at room temperature or frozen for 3 months.

1 15-oz. can black beans (well rinsed and drained) 2 eggs 3 Tbsp oil 3/4 cup cocoa powder 1/4 tsp salt 1 tsp vanilla 1/2 heaping cup sugar 1 1/2 tsp baking powder Chocolate chips Preheat oven to 350 degrees F (176 C). Lightly grease a 12-slot standard size muffin pan. Add eggs to food processor and pulse a few times. Add remaining ingredients (except chocolate chips) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with chocolate chips. Bake for 25 minutes or until the tops are dry and the edges start to pull away from the sides. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. Store in an airtight container for up to a few days.

melt: 1/2 cup butter 4 oz. unsweetened chocolate (OR: 3/4 cup butter and 3/4 cup cocoa powder) then cool to room temperature beat till light and foamy: 4 eggs 1/2 tsp salt add & keep beating: 2 cups sugar 1 tsp vanilla Combine chocolate and egg mixture. Don't beat. Fold in 1 cup flour. Bake in 9x13 pan at 350F for 40 minutes.

3 sticks butter 4 cups pretzels 3 cups icing/confectioner’s sugar 1 jar peanut butter (I wanna say like… 2 ½ cups?) 3 cups milk chocolate chips (but honestly I just dumped the whole bag in without measuring) 1 movie theater-style box of Reese’s Pieces Melt the butter (this isn’t a particularly finicky or temperature-sensitive recipe or anything, so I just nuked it for a minute or so). Crush the pretzels (I stuck them in a gallon ziploc bag and just crushed them by hand—ideally, there’ll still be some little sticks here and there among the crumbs for a good crunch). Add to the butter. Add the confectioner’s sugar and most of the peanut butter (reserve about ½ cup) to the pretzel-butter mix and stir until you get a vaguely sticky-cookie-dough consistency and everything seems mixed together well. Spread it across the bottom of a 9″x13″ pan. The more even the better, but any divots will get filled with the top layer regardless. Mix the rest of the peanut butter and the chocolate chips together, then microwave for 30 seconds at a time, stirring between microwave sessions, until it’s nice and smooth and silky (took me three blasts of 30 seconds to get it). Stir stir stir. It’ll look very pretty when it’s all blended together. Pour that sucker on top of the first layer. It’s best to be able to get a fairly even pour, but if you have to spread it around, be careful you don’t mix the bottom layer in with the top. (My backup if I accidentally smushed it up too much: mix everything together and bring it as a dip for pretzel rods.) If you want to get “fancy”, you can nuke a spoonful of peanut butter in the same bowl you used for the chocolate (about 20 seconds), then mix it up to get a nice color-contrast spoonful of yum. Drizzle it across the chocolate layer. It’ll look neat. Stick it in the fridge for a bit. After about half an hour, stick the Reese’s candies on top (the goal is for it to be soft enough for them to stick but not so soft that they sink into the chocolate). Eat any mistakes. Let it cool for at least another half-hour (I did about three hours), then cut it into squares and enjoy! If it’s hot out THESE WILL MELT REAL QUICK. I brought two plates of them and cycled them from the table to the fridge every 15 minutes or so, just so everybody could have a relatively solid one.

Combine in blender and mix until well pureed: 1 can of black beans (drained and rinsed) 1 egg 1 Tbsp pure vanilla extract 1/2 tsp salt 6 Tbsp margarine In a separate bowl, combine: 6 Tbsp cocoa powder 1 tsp baking powder 1/2 tsp baking soda Add to blender and pulse until just combined. Beat until light and fluffy: 3 eggs Once eggs are fluffy, slowly add, still beating: 3/4 cups sugar Add bean puree mixture to eggs/sugar and mix until just combined. Put into a 9x9 pan and bake for 20 minutes (may need longer! Cake should be set and not jiggly when done).

2 cups unbleached all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon salt 1 cup water 1 cup vegetable oil 1 teaspoon vanilla extract worked well for our canoe trip - no need to bring eggs or butter along. A half recipe is just the right amount for a generous brownie scramble for five.

Ingredients: 1 stick butter (½ cup) 1 oz. unsweetened baking chocolate ¾ c. sugar ½ c. flour 2 eggs 1 tsp. vanilla 1 tsp. baking powder Instructions: 1. Melt butter and chocolate in a saucepan over low heat. 2. Remove from heat. Add sugar, vanilla, and baking powder and mix. 3. Add eggs and flour and mix. 4. Preheat oven to 325 ˚F. 5. Pour batter into greased 8x8" glass baking pan and bake for 25-30 minutes until done. (If you use a metal baking pan, you may need to up the temperature to 350 ˚F, but I haven’t ever done this, so don’t take my word for it.)

This quick and easy no-bake slice has a moist, coconutty base and a soft, sweet lemon icing. It is finished with a sprinkling of coconut. You'll need one or two lemons for this recipe. Please note: We use a 20ml tablespoon and 250ml measuring cup for all of our recipes. If you are using a 15ml tablespoon, you will need to use 1 tablespoon plus 1 teaspoon of lemon juice in the base and 2 tablespoons plus 2 teaspoons of lemon juice in the icing. Makes about 18 pieces (each about 4.5cm by 6cm). 80g butter 250g (3/4 cup) sweetened condensed milk 250g Nice biscuits (we use Arnott's brand) 85g (1 cup) desiccated coconut 1 tablespoon (20ml) fresh lemon juice Lemon Icing 250g (1 3/4 cups) icing sugar 2 tablespoons (40ml) fresh lemon juice 1 1/2 tablespoons desiccated coconut, for sprinkling on top of slice Grease an 18cm by 28cm slice pan or baking dish and line pan/dish with baking paper. Place butter and condensed milk in a small saucepan over medium-low heat, stirring occasionally. Remove from heat when butter has melted and mixture is smooth. © exclusivelyfood.com.au Finely crush biscuits using a blender or food processor. Stir crushed biscuits and coconut together in a large bowl until well combined. Stir lemon juice into condensed milk mixture. Add wet ingredients to dry ingredients and stir until well combined. The mixture will appear quite wet at this stage. Press mixture into the prepared pan. The base of a flat-bottomed glass can be used to help press the mixture down firmly and smoothly. Refrigerate while preparing icing (see instructions below). Spread lemon icing over slice and sprinkle with extra coconut. Refrigerate slice until cold and firm then remove from the pan and cut into pieces. Store slice in an airtight container in the refrigerator or freezer. Lemon Icing Combine icing sugar and lemon juice in a small saucepan over low heat. Stir until mixture is warm to the touch and completely smooth. Remove from heat and use immediately.

1 C butter 1 C sugar 2/3 C brown sugar 2 eggs 2 t vanilla 2 1/2 C flour 1 t baking soda 1 t salt 1 C choc. chips raisins coconut Cream butter and sugar. Beat in eggs and vanilla. Mix dry. Spread in 9x13" pan. Bake at 375° for ~25-30 min. or until golden and not too mooshy. ➤ DELICIOUS. AMAZING. AND SO EASY.