Baking with Less Sugar by Joanne Chang Read Free Book Online Page B

intervals, stirring after each interval, until melted and smooth.
    4. Using a stand mixer fitted with the paddle attachment (or with an electric hand mixer; if using a hand mixer, use a large bowl to accommodate all ingredients), beat the eggs and mascarpone on medium speed until smooth. With the mixer on low speed, slowly add the sugar and beat for about 1 minute, or until the sugar is mixed in. Using a rubber spatula, fold in the chocolate mixture.
    5. Using the rubber spatula, gently fold the flour mixture into the egg-chocolate mixture until thoroughly combined. (If the bowl you used for the egg-chocolate mixture is too small for folding, transfer the mixture to a larger bowl and then fold in the flour mixture.) Scrape the batter into the prepared pan and spread in an even layer with the spatula (the batter will be thick).
    6. Bake for 20 to 25 minutes (but check every few minutes starting at 15 minutes to make sure the brownies don’t over-bake), or until a knife slipped into the center of the pan comes out with a few wet crumbs on it. If the knife comes out with liquid batter on it, the brownies need more time in the oven; if the knife comes out with nothing on it, the brownies are probably a bit over-baked and no longer fudgy, but they will still be delicious. Let cool in the pan on a wire rack for at least 2 hours, or until completely cool. (Because these are so moist, they need time to cool and firm up enough to cut.) Cut into 12 pieces.
    7. The brownies can be stored in an airtight container at room temperature for up to 3 days. Or store in the freezer, tightly wrapped in plastic wrap, for up to 2 weeks; thaw at room temperature for 3 to 4 hours.

CAMERON’S LEMON-POLENTA-PISTACHIO BUTTONS
    Full of bright lemon flavor and crunchy with cornmeal and green pistachios, these button cookies are a wonderful pick-me-up treat. Keep the batter on hand for baking up a quick snack, or bake a bunch and pack them in a pretty cellophane bag for a lovely housewarming gift. My young nephew Cameron and I are always talking about planning more time to bake together (we don’t see each other as much as I would like), so I created these with him in mind for our next baking project.

    MAKES ABOUT
12
COOKIES
115 g/ 1 / 2 cup unsalted butter, melted
50 g/ 1 / 4 cup sugar
1 Tbsp finely grated lemon zest
2 tsp vanilla extract
1 large egg
140 g/1 cup all-purpose flour
40 g/ 1 / 4 cup fine cornmeal
1 tsp baking powder
1 / 2 tsp kosher salt
    SUGAR DIPPING MIX
2 Tbsp sugar
30 g/ 1 / 4 cup finely chopped, roasted and salted pistachios
1 Tbsp finely grated lemon zest
    1. Pour the butter into a medium bowl and add the sugar, lemon zest, vanilla, and egg. Stir together with a wooden spoon or rubber spatula.
    2. In a large bowl, combine the flour, cornmeal, baking powder, and salt and stir to combine. Add the butter-egg mixture to the dry ingredients and mix until well combined. Refrigerate the dough until firm, about 1 hour or up to overnight. If refrigerating overnight, store in an airtight container.
    3. Place a rack in the center of the oven and preheat to 350°F [175°C]. Line a baking sheet with parchment paper.
    4. To make the dipping mix: In a small bowl, combine the sugar, pistachios, and lemon zest.
    5. Roll the cookie dough into balls the size of a large walnut. Roll the dough balls around in the dipping mix, pressing firmly to allow the sugar mix to adhere to the cookies. (You’ll likely end up with a little dipping mix left over.)
    6. Place the cookies on the prepared baking sheet about 2 in [5 cm] apart. Press them flat with the palm of your hand; these don’t spread very much on their own. Bake for 15 to 18 minutes, or until they are golden brown on the edges and pale in the center and baked through. Remove the cookies from the oven and let them cool on the sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
    7. The cookies can be stored at room temperature in an airtight