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Brownies
Ingredients (1) 10 tablespoons (1 1/4 sticks) unsalted butter (2) 1 1/4 cups sugar (3)3/4 cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process) (4)1/4 teaspoon salt (5)1/2 teaspoon pure vanilla extract (6)2 cold large eggs (7)1/2 cup all-purpose flour (2 1/2 ounces) (8)2/3 cups walnut or pecan pieces (optional)		Directions Prep 5 m Cook 15 m Ready In 20 m (1)Bring a pot of salted water to a boil. (2)Add potatoes; cook until tender but still firm. (3) Drain and return to stove over low heat to dry for 1 to 2 minutes. (4)Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. (5)Use a potato masher to mash until smooth, and serve.
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S'more Cake
Ingredients (1) Preheat the oven to 325. Spray an 8 X 8 baking pan with cooking spray, then line it with parchment paper so the parchment hangs over the sides (this way you can lift the brownies right out). Spray the parchment too. (2) Combine the butter, sugar, cocoa and salt in a medium metal bowl and fit the bowl on top of a pot of simmering water. Stir, watching the butter; if it’s not melting quickly enough, turn up the heat. Keep stirring until the butter’s all melted and you have a paste. Stick your finger into the paste and when it’s hot enough that you’re like “ow,” remove the bowl from the pot and allow it to cool a bit. (3) Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. Add the flour and stir until it disappears, then beat vigorously for 40 strokes with a wooden spoon (I suppose this develops the gluten a bit and helps give those brownies structure? Just a guess). Stir in the nuts and spread evenly in your lined pan. (At this point, you can sprinkle the batter with flaky Maldon sea salt, if you’re into that kind of thing.) (4) Bake until a cake tester comes out mostly clean, 20 to 25 minutes. Let cool on a rack. (5)Lift up the parchment on to a cutting board and cut the brownies into squares.		Directions (1)Place the oven rack in middle of the oven and preheat broiler. (2)Microwave the chocolate in the 2–cup (500–mL) Silicone Prep Bowl on HIGH 30–60 seconds or until it’s mostly melted. Stir until smooth and set aside. (3)Combine cake mix, egg, and sour cream in the medium Glass Mixing Bowl and mix using the Small Mix ‘N Scraper until blended. Pour the batter into the Rockcrok Everyday Pan. (4)Microwave, covered, on HIGH 4–5 minutes or until center of cake is firm and springs back when pressed. (5)Remove pan from microwave; arrange marshmallows in an even layer over cake. Broil 30–60 seconds or until marshmallows are golden brown. (6)Remove from broiler; sprinkle with crackers and drizzle with chocolate.
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