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Easy (after) dinner recipes: Three sweet treats for Friday

These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Recipe: Graham cracker chewy bars
These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans.
Recipe: Graham cracker chewy bars
(Gary Friedman / Los Angeles Times)
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It’s Friday. You’ve made it. Celebrate with these tempting dessert recipe ideas:

Julienne’s graham cracker chewy bars: These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Sweet, but not overly so, each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. Plan ahead and make an extra batch.

Paradise bars: Bread & Cie was happy to provide the recipe for its paradise bar, which combines pecans and coconut in a sweet topping that is baked over a rich shortbread-like crust. They’re sure to brighten any day, no matter where you are.

Boudin Bakery’s brownies: It may be most famous for its San Francisco sourdough, but Boudin Bakery puts out an equally mean brownie. Thick and almost fudge-like in consistency, it’s richly flavored with a slightly sweet finish. Arm yourself with a big glass of milk before delving into one of these winners. You can find the recipe below.

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BOUDIN BAKERY BROWNIES

Total time: About 1 hour | Serves 24

1 cup (2 sticks) butter, plus extra for greasing the dish
8 ounces bittersweet chocolate
5 eggs
3 cups sugar
1 tablespoon vanilla
1 teaspoon salt
1 1/2 cups (6.38 ounces) flour
2 1/2 cups toasted, chopped pecans or walnuts

1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.

2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.

3. In a stand mixer using a paddle attachment, or in a large bowl using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined. Gently fold in the nuts.

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4. Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Each serving: 336 calories; 4 grams protein; 38 grams carbohydrates; 2 grams fiber; 21 grams fat; 8 grams saturated fat; 64 mg. cholesterol; 113 mg. sodium.

Love cooking as much as I do? Follow me @noellecarter

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