Salty Sweets (7 page)

 

MAKES
16
TO
20
BROWNIES

 

1. Preheat the oven to 325°F. Butter and fl our a 9 × 13-inch glass or ceramic baking pan.
   
2. Combine the flour, ¾ teaspoon of the salt, the baking powder, and the baking soda in a medium-size bowl.
   
3. In the bowl of a stand mixer fitted with a whisk attachment, whisk together the brown sugar and the remaining ½ teaspoon salt so the salt is evenly distributed. Pour in the melted butter and whisk until well blended. Whisk in the eggs and the vanilla.
   
4. Slowly add the flour mixture to the bowl, whisking until it's just incorporated. Fold in the pecans.
   
5. Spread the batter into the baking pan, distributing it evenly all the way to the edges. Bake for 30 to 35 minutes, until the batter is completely set and the edges are just starting to brown. (A tester won't come out totally clean at this point—it should have some goop on it.)
   
6. Let cool in the pan on a wire rack for 10 minutes, then chill the pan in the refrigerator for 30 minutes to 1 hour to help the inside set before cutting. Cut the brownies into squares and serve. The brownies will keep in an airtight container at room temperature for up to 3 days, or for up to 1 month in the freezer, wrapped tightly in two layers of plastic wrap.
   

I first made these cookies seven or eight years ago, when I was just starting to learn about the merits of really, really good chocolate. And wow, do these showcase what a difference good chocolate can make. The cookies are sweet and rich, the perfect foil for an intense layer of dark chocolate.

 

MAKES
20
TO
24
COOKIES

 

1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
   
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well.
   
3. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture, mixing until well combined.
   
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 10 minutes.
   
5. Roll out the dough on a lightly floured surface to about inch thick. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheets.
   
6. Bake for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheets.
   
7. Bring water to a simmer in a double boiler, or set up a heatproof bowl over a small saucepan with water simmering in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of
   fleur de sel.
   Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days.
   

These treats are absolutely simple to make and mouthwateringly good. Whenever I see a luscious-looking raspberry square at a bakery or gourmet sandwich shop, I want it. A smidgen of sea salt enhances the flavor of the crust and the crumb topping, and while you could certainly use purchased raspberry jam for this (if you can get really good-quality stuff), making your own is easy, and the result is intensely fruity.

 

MAKES
12
LARGE SQUARES

 

1. Preheat the oven to 350°F.
   
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together.
   
3. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture and mix until combined but still somewhat crumbly.
   
4. Press about half of the dough into the bottom of a 9 × 13-inch baking pan, distributing it evenly and covering the bottom of the pan thoroughly. Bake for 5 minutes, then spread the jam evenly over the hot bottom crust. Crumble the remaining dough evenly over the jam and pat it down gently.
   
5. Bake for 20 to 30 minutes, until the topping starts to turn light golden brown. Let cool for at least 15 minutes before cutting and serving. Serve warm or at room temperature. The bars will keep in an airtight container at room temperature for up to 3 days.
   

 

MAKES ABOUT
1
CUP

 

1. Place the raspberries in a medium-size saucepan and mash them gently with a fork or a masher. Cook over medium heat for 8 minutes.
   
2. Turn the heat down to low and stir in the sugar until dissolved. Stir in the orange zest, if desired, and the salt and cook for another 10 to 12 minutes, until thick. Pour into a heatproof jar and let cool before using. The jam will keep in an airtight container in the refrigerator for up to 2 weeks.
   

A whole slice of pecan pie always feels like a little too much to me, but somehow these squares, which have that yummy, nutty, buttery pecan pie flavor (and of which I always end up eating way more than a pie slice's worth), seem just right. They have a buttery shortbread crust and a tasty, gooey topping. For a fantastic dessert, try them warm from the oven with a scoop of Salted Caramel Ice Cream (
[>]
).

 

MAKES ABOUT
24
SQUARES

 

CRUST

 

TOPPING

1. Preheat the oven to 350°F.
   
2. To make the crust, sift the confectioners' sugar, flour, and fine sea salt together in a medium-size bowl.
   
3. Beat the butter until creamy in the bowl of a stand mixer fitted with a paddle attachment. Add the flour-sugar mixture to the butter and mix on low speed until fine crumbs form.
   
4. Gather the dough into a ball and press it into a 9 × 13-inch baking dish, distributing it as evenly as possible. Bake for about 15 minutes, until it starts to look dry but not browned. Let cool for 10 to 15 minutes.
   
5. To make the topping, mix the melted butter, honey, cream, brown sugar, and
   fleur de sel
   together in a medium-size bowl. Stir in the pecans and then spread the topping over the crust. Bake for about 25 more minutes, until set and golden brown. Let cool completely and then cut into squares. The squares will keep in an airtight container at room temperature for up to 3 days.
   

I love all different kinds of fruit squares with shortbreadinspired bases and crumbly toppings. They are terrific when they are super-simple (like the Raspberry Squares on
[>]
), and it's fun to play with variations on the theme. This version has oats, brown sugar, and white chocolate chips—and the result is a decadent mixture of textures and flavors. Use the best apricot preserves you can find for this.

 

MAKES
12
LARGE SQUARES

 

1. Preheat the oven to 350°F.
   
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together.
   
3. Combine the flour, oats, and salt in a small bowl, then add the flour mixture to the butter-sugar mixture and mix until combined but still somewhat crumbly.
   
4. Press about half of the dough into the bottom of a 9 × 13-inch baking pan, distributing it evenly and covering the bottom of the pan thoroughly. Bake for 5 minutes, then spread the preserves evenly over the bottom crust. Mix the white chocolate chips into the remaining dough, crumble evenly over the jam, and pat down gently.
   
5. Bake for 20 to 30 minutes, until the topping starts to turn light golden brown. Let cool for at least 15 minutes before cutting and serving. Serve warm or at room temperature. The bars will keep in an airtight container at room temperature for up to 3 days.