Eating well

Brownies: The perfect picnic sweet

We all know the saying that April showers bring May flowers, and I would add to that, the promise of picnic season. It's not too early to start gathering recipes for picnic favorites that are easy to make, easy to eat and travel well. As for a dessert, brownies meet all those requirements.

Whether you like yours moist and chocolatey, or prefer buttery blondies or chewy peanut butter brownies, there's a recipe to suit all tastes and a few tips for optimal enjoyment.

First, do not overbake. For fudgy or chewy brownies, bake only until a wooden toothpick inserted about 1 inch from the side of the pan comes out with a moist crumb. Using this test, the center may seem unbaked, but it will firm upon cooling. If baking cake-like brownies, bake until the test toothpick comes out clean.

Second, even though it may be tempting to steal a taste while the brownies are still warm, try to resist. Cooling chocolate brownies at least 6 hours, or preferably overnight, allows the flavors to blend and the butter, chocolate and sugar to set. They will keep, uncut and covered with plastic wrap, in the refrigerator for up to 3 days (if you can wait that long.) Blondies are an exception, as they taste best warm. Both blondies and peanut butter brownies are best when eaten within 24 hours of baking -- if they last that long.

Fudge Brownies

(These brownies are dense and fudgy.)

5 ounces unsweetened chocolate

1 cup butter, softened

1 3/4 cups brown sugar, packed

5 eggs

1 1/2 tsps. vanilla

1 cup flour

1 cup coarsely chopped pecans or walnuts, optional

Directions: Preheat oven to 350-degrees F. Grease 13×9-inch pan.

Melt chocolate; set aside to cool. With wire whisk or hand mixer, cream together butter and sugar. Beat in eggs, one at a time. Add vanilla. Blend in melted chocolate, then flour. Spread mixture into prepared pan. Sprinkle nuts on top. Bake 20 to 30 minutes, or until toothpick inserted in center comes out clean. Cool in pan. Makes 32 brownies.

Peanut Butter Cup Brownies

1 cup flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup peanut butter

1/3 cup butter, softened

1 cup brown sugar, packed

2 eggs

1 tsp. vanilla extract

1 cup chocolate chips

Directions: Preheat oven to 350-degrees F. Butter a 9-inch square pan. In a small bowl stir together flour, baking powder and salt. Set aside.

In a medium-sized bowl, beat together peanut butter, butter and sugar until fluffy. Beat in eggs, one at a time. Blend in vanilla. Gradually stir in the flour mixture just until combined. Fold in the chocolate chips.

Spread batter evenly into the prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into bars. Makes 20 brownies.

Blondies

1 cup unsalted butter, melted (for richer flavor lightly brown the butter if desired)

1 1/4 cups firmly packed brown sugar (light or dark or a combination of both)

1/2 cup granulated sugar

2 large eggs and 1 egg yolk, room temperature

2 tsps. vanilla extract

2 1/4 cups all-purpose flour

2 tsps. cornstarch

1/2 tsp. baking powder

1 tsp. salt

2/3 cup white chocolate chips, optional

1 cup chopped nuts, optional

Directions: Preheat oven to 350-degrees F. Line a 13×9-inch baking pan with parchment paper (may also lightly grease and flour bottom and sides of pan instead.)

Combine the melted butter and sugars in large bowl and stir well to dissolve. Add eggs, egg yolk, and vanilla and stir well to combine. Set aside. In medium bowl, whisk together flour, cornstarch, baking powder and salt.

Gradually stir dry ingredients into the egg and sugar mixture and mix until completely combined. Fold in chips and nuts, if using.

Spread the batter into the prepared pan and bake until golden brown, 25 to 30 minutes (a glass pan may take a bit longer) till wooden pick inserted in center comes out clean or with only a few fudgy crumbs. Allow to cool at least 1/2 hour before cutting.