Author: Anne Thomas

Cocoa & Vanilla Brownies

Ingredients
8 tbsp/120 mL unsalted butter
1 cup/250 mL all-purpose flour
1/4 cup/60 mL Baking Cocoa
1/2 tsp/2.5 mL Baking Powder
1/2 tsp/2.5 mL salt
8 oz/225 g bittersweet chocolate
1 1/4 cups/310 mL sugar
3 eggs
1 tsp/5 mL Watkins Baking Vanilla
1 cup/250 mL walnuts (optional)

Cooking Directions

Preheat oven to 350°F/180°C degrees. Brush a 9-inch/23-cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch/5-cm overhand on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

Melt together butter and chocolate. Add in sugar, eggs, vanilla and mix to combine. Add flour mixture; mix just until moistened. Transfer batter to baking pan.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. Sprinkle top with walnuts. Cool in pan for 30 minutes. Using paper overhand, lift brownies out of pan; transfer to wire rack to cool completely.

Raspberry & Cinnamon Cream Cheese Coffee Cake

Ingredients- Cake
2 ½ cups/600 mL flour
3/4 cups/180 mL sugar
1 tsp/5 mL  Watkins Purest Ground Cinnamon
1 cup/250 mL (2 sticks) butter, cold
1/2 tsp/2.5 mL  Baking Powder
1/2 tsp/2.5 mL baking soda
1/4 tsp/1.2 mL salt
3/4 cup/180 mL sour cream
1 egg
1 tsp/5 mL  Watkins Baking Vanilla

Filling
1 pkg (8 oz/227 g) cream cheese, softened
1/4 cup/60 mL sugar
½ tsp Watkins Baking Vanilla
1 egg
1/2 cup/125 mL raspberry preserves

Glaze (optional) – probably don’t need this much for the glaze
1 ½ cup/375 mL powdered sugar
½ tsp Watkins Baking Vanilla
2 tbsp water

Directions

In a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove 1/2 cups/125 mL of crumbs for topping. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg and vanilla extract; blend well. Spread batter over bottom of 8 x 8-inch/20 x 20-cm baking pan.

For filling: In a small bowl, combine cream cheese, sugar and eggs; blend well. Pour over batter in pan. Carefully spoon preserves evenly over filling. Sprinkle 1/2 cup of reserved crumbs over preserves. Bake before adding glaze.

Glaze: combine powdered sugar, water and vanilla, drizzle on top of coffee cake.

Bake at 350°F/180°C for 45 to 50 minutes. Serve warm or cold.

Serves 8.

The statements made and opinions expressed on this page are those of the Independent Watkins Consultant who is the publisher of this document and are not to be construed as the statements or opinions of Watkins Incorporated.