Tag Archives: brownies

Friday Favorites: 2020

Friday Favorites: 2020Happy New Year! This post is coming at you from the recent past—December 29th—so I hope no new terrible things have happened between then and this posting. 2020 was such a weird year. It started off okay, but quickly devolved to…well, whatever this is. I, for one, am hoping for hope in 2021.

As a preface to this list, I wrote three paragraphs about the events of last year (staying at home, flour shortage, bread, people learning to bake, blah blah blah) and then deleted them because, you know, you were there. It was a year where nearly everything changed, but at least one thing remained the same: I was here, baking in Brooklyn. Here are some of my personal favorite recipes from 2020.Friday Favorites: 2020
Mini Layer Cakes

There weren’t many layer cakes on here in 2020, but the ones that made the cut were teensy—just enough for 4-6 servings. Perfect for a pandemic, right?!Friday Favorites: 2020
Pecan Sandies

Buttery shortbread is difficult to beat for ease and pure deliciousness, but adding in a hefty dose of toasted pecans (and nostalgia) never hurt anything.Friday Favorites: 2020
Black Forest Cake {Schwarzvaldtårta}

I got a little homesick around my birthday this year, so I made a Black Forest Cake {Schwarzvaldtårta}, which happens to be a Fort Worth favorite. You won’t find chocolate sponge or cherries in this recipe, but if you are into light-as-air almond dacquoise, whipped cream, dark chocolate and the best kind of chocolate sprinkles (hagelslag), you are in for a treat. Did I mention it’s naturally gluten-free?Friday Favorites: 2020
“I Got Yolks” Chocolate Chip Cookies

Black Forest Cake {Schwarzvaldtårta} requires a whole lot of egg whites, which means you’ll have a whole lot of leftover yolks…which means you should make some “I Got Yolks” Chocolate Chip Cookies. To put it plainly, they’re simply the best chewy chocolate chip cookies to ever come out of my kitchen.Friday Favorites: 2020
Crispy, Crunchy Chocolate Chip Cookies

Yes, this was a year with two chocolate chip cookie recipes. These crispy, crunchy ones were a long time coming, and were they ever worth the wait!Friday Favorites: 2020
Funfetti Cookie Cupcakes

Rainbow sprinkles and cookie cake are two of my favorite things. Put them together and make them mini? How can I resist?!Friday Favorites: 2020
Buttermilk Pancakes

Perfect fluffy pancakes eluded me for years, but not anymore! These are really good and really easy. Oh, and those golden tops? They’re easier to achieve than I ever thought possible.Friday Favorites: 2020
Chocolate Quinoa Cake {Gluten-Free}

One of my biggest accomplishments this year was staying sober through…everything. While I normally don’t celebrate my sobriety date on here, it seemed important to publicly acknowledge it during a time of so much struggle. When I hit seven years in April, I celebrated at home with this Chocolate Quinoa Cake. It’s made with an easy blender batter, is naturally gluten-free, and absolutely delicious with a blanket of chocolate buttercream.Friday Favorites: 2020
Homemade Chocolate Shell

Making my own ice cream toppings is one of my favorite warm weather pastimes. This two ingredient Homemade Chocolate Shell has appeared on this blog many times over the years, but 2020 was when it finally got its moment to shine.Friday Favorites: 2020
Almond Boterkoek {Dutch Butter Cake}

I brought in 2020 eating Almond Boterkoek on my friend, David’s couch. Eight weeks later (to the day!), I figured out the recipe for myself. It’s a simple cake, perfect for any occasion, including saying goodbye to our weirdest year on record.Friday Favorites: 2020
Brown Butter Nutella Swirl Muffins

Brown Butter. Nutella Swirl. Muffins.

Need I say more?Friday Favorites: 2020
Meyer Lemon Sweet Rolls

Imagine biting into pure sunshine, but with butter and icing. That’s what these are like.Friday Favorites: 2020
Grapefruit Sandwich Cookies

These sweet, tart, teeny-tiny cookies are filled with a homemade ruby red grapefruit curd. So, so good. I cannot say this more explicitly: you must make these. Must.Friday Favorites: 2020
Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Puff Pancakes are my favorite weekend breakfast of all time, and making them whole grain and gluten-free? Well, that makes them even better.Friday Favorites: 2020
Oatmeal Waffles {Vegan & Gluten-Free}

Crisp on the outside, soft on the inside waffles made without flour or animal products? You better believe it!Friday Favorites: 2020
Gingerbread Cake {Vegan & Gluten-Free}

Speaking of making things vegan and gluten-free, finally making a Gingerbread Cake for my friend, VJ, was a great way to end the year. It’s dark, perfectly-spiced, and slightly sticky. It might just be the only Gingerbread Cake recipe you’ll ever need.Friday Favorites: 2020
Pumpkin Spice Spread & Pumpkin Pie S’mores

If you’ve been here a while, you know I love to sing the praises of sweetened condensed milk—that stuff can do anything, including make a spreadable pumpkin pie filling for everything from toast to s’mores.Friday Favorites: 2020
Cream Biscuit Pecan Sticky Buns

Back when the pandemic began and shelves were empty, I threw my plans out the window and baked and blogged exclusively from what I already had on hand. These Cream Biscuit Sticky Buns were one of the results—a mash-up of two of my favorite things.Friday Favorites: 2020
Maple Sugar Cookies

These little sugar cookies have huge maple flavor. Made with brown butter, brown sugar and a double dose of pure maple syrup, they’re impossible to resist.Friday Favorites: 2020
Cocoa Brownies

I’d be remiss if I forgot to mention that this blog turned five years old in 2020! It was a highlight of my year, as was celebrating with the Cocoa Brownies from my first post. They’re easy, fudgy and so, so good.

Have you made any of these recipes? Let me know in the comments or on social media!

Friday Favorites: 2020

Brownie Pie

Brownie PieI first had Brownie Pie at an Easter brunch almost twenty years ago, but I’m here to tell you to make it for Thanksgiving. Yes! You may not realize it with everything going on, but Turkey Day is twenty days out. Twenty days! I started off the festive foods with Wednesday’s Pimento Cheese Tarte Soleil, and now we’re on to the first of my usual three pies and one of my favorite sides ever…but I’m getting ahead of myself. I’m here to talk about Brownie Pie, so let’s get to it!Brownie PieBrownie Pie? Like brownies *in* a pie? You better believe it. We’re talking dense, chewy, fudgy, crackly-topped brownies baked up in a flaky all-butter crust. This is a perfect food, people!Brownie PieNow, Brownie Pie not quite as simple as baking brownie batter in a pie crust…but it almost is. You just have to partially blind-bake (bake without filling) the pie crust first, lest your bottom crust stay raw. Don’t worry, it’s not as terrifying as it sounds.Brownie PieBrownie PieTo partially blind-bake, begin by rolling out your dough, then fit and crimp it in a pie plate like you normally would. Next, give it a good chill before lining it with parchment, filling it up with your weights of choice (pie weights, dried beans, rice) and baking for 20 minutes. Then simply lift the parchment and weights out of the crust, dock it with a fork and bake for another 10 minutes, until it starts to brown.Brownie PieBrownie PieAfter that—which, again, is much less of an ordeal than it sounds—it’s as simple as pouring the brownie batter into the crust and baking it off. I used my trusty Cocoa Brownies recipe with a bit more salt and 2/3 cup of chocolate chips for a little extra zazz. If you have another brownie recipe or box mix that you like, feel free to use it! Make sure that it makes enough for an 8” or 9” square pan—you don’t want to overfill your pie plate or worse, have to clean your oven floor.Brownie PieBrownie Pie’s final bake is 30-35 minutes. Ideally, you should let it cool completely for the cleanest slices, but I don’t want to be that person who tells you not to eat warm brownies, so you decide when to slice your pie. Follow your heart and all that. Whatever you do though, don’t skip the vanilla ice cream and chocolate shell.Brownie Pie

Brownie Pie
makes one 9-inch pie

1/2 recipe All-Butter Pie Dough or other good single crust recipe
10 tablespoons unsalted butter, cut into small pieces
3/4 cup granulated sugar
1/2 cup light or dark brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon Kosher or sea salt
2/3 cup semisweet chocolate chips, divided

For serving (optional):
vanilla ice cream
whipped cream
chocolate shell
chocolate syrup

On a floured surface, roll out pie dough to a 12″ diameter. Fit into a deep 9-inch pie plate and trim the overhang to 1/2-inch. Crimp the edges and freeze for 30 minutes or refrigerate for an hour.

Place an oven rack in the lowest position. Preheat oven to 350F.

Remove pie crust from the freezer. Prick the bottom several times with the tines of a fork. Line frozen crust with a big piece of parchment. Fill the center with pie weights (or dried beans or rice).

Place the prepared pie crust on a rimmed baking sheet and bake for 20-25 minutes, or until pie crust has “set” and is starting to turn golden in places, but is far from done. Use parchment to lift out pie weights. Dock (prick) crust all over with a fork. Return crust to the oven for 10 minutes.

Meanwhile, make the brownie batter. In a small pot over medium-low heat, melt butter, granulated and brown sugars, and cocoa powder together, stirring frequently, until a thick, grainy mixture forms. Remove from heat and let mixture cool 5-7 minutes.

Add vanilla and eggs to the pot, and stir/whisk to combine. Add flour and salt and stir/whisk to combine. Fold in 1/2 cup semisweet chocolate chips. Pour batter into par-baked crust and spread to the edges. Scatter remaining 2 tablespoons chocolate chips over the top and press lightly to adhere.

Bake pie 30-35 minutes, until filling is set and crust is golden. Let cool completely on a rack.

Slice and serve with desired toppings. Cover leftovers and keep at room temperature for up to two days. Leftovers will keep in the refrigerator for up to five days.

Brownie PieBrownie Pie

Friday Favorites: The Last Five Years

Leading up to this site’s five year anniversary earlier this week, I spent some time scrolling through my archives in search of my absolute favorite E2 Bakes recipes. I stand by them all, of course, but there are over 500. I have favorites. There, I said it.

For context, these favorites are the ones I return to time and time again, or those that are simply the best I’ve ever had in various categories. After going through the recipe index, this list was 50 recipes long! I could absolutely write a little blurb about each of them, but I didn’t want to subject you or myself to that. I’ve painstakingly pared it down to ten twelve fifteen. So here they are: fifteen recipes to encompass the last five years.
Friday Favorites: The Last Five YearsCocoa Brownies

Of all the brownie recipes I’ve made I’m the last five years, these are my favorites. Even with a cocoa base, they’re fudgy as can be. Oh, and they’re easy too—you can mix the batter right in the pot you use to melt the butter, sugar and cocoa! These were my first post (and my 544th!), and I can guarantee you that I’ll still be obsessed with them when I hit a thousand posts and beyond.
Friday Favorites: The Last Five YearsOvernight Yeast-Raised Doughnuts
I grew up near a truly excellent doughnut shop, and have been surprisingly disappointed in the quality of doughnuts in New York City. (For your safety and mine, let’s never discuss The Doughnut Plant.) I’ve found one (!) doughnut that I like in thirteen years of residency. One! That’s unacceptable. Long story short, I started making my own yeast-raised doughnuts and never looked back. These are legitimately the best doughnuts I’ve ever had. Ever. In my life. And I know, because I have used this recipe over and over to make twists and cinnamon roll doughnuts and…again, they are *the* best doughnuts I’ve ever had in my life.
Friday Favorites: The Last Five YearsBanana Pudding Cookies

These cookies were my first baking Everest. Inspired by the phenomenal Banana Pudding Pudgies at Evelyn’s Kitchen in East Harlem, these took me a year to perfect, but it was entirely worth it. These soft, chewy cookies are beyond delicious, and they taste *exactly* like banana pudding. Exactly.
Friday Favorites: The Last Five YearsBrown Butter Chocolate Chip Cookie Cake

Cookie cake is probably one of my top five favorite desserts ever. I mean, who wouldn’t love a giant, sliceable soft-centered cookie with a buttercream border? It’s the dream.
Friday Favorites: The Last Five YearsSour Cream Waffles

These are the best waffles I’ve ever had. Period. Every time I have leftover egg whites or sour cream, these are the first things that get made. This means I have an ample freezer stash for waffle emergencies, of which there are many. Many many many.
Friday Favorites: The Last Five YearsNeapolitan Cake

Confession: I have never worked with fondant and am actually kind of afraid of it.

Another Confession: I don’t quite get the obsession with super tall cakes with an absurd amount of buttercream and drips and all that. Just give me the cake! I don’t need all the stuff.

All that said, this Neapolitan Cake is probably as close as I’ll get to any intricate layer cakes. Checkerboard inside, heavily piped outside, and not a drop of food coloring—that strawberry pink is the real deal. This one is super fun to make, even if it is a labor of love.
Friday Favorites: The Last Five YearsPretzel Shortbread

Last fall, I heard about Lost Bread Co.’s pretzel shortbread, and instead of being a normal person and ordering some, I made my own. That sort of stubbornness is kind of my thing, and how I got into this whole baking racket in the first place! Made with crushed up pretzels in the dough and then pretzeled themselves (much easier than it sounds), these little cookies are salty, sweet and fabulous, just like me.
Friday Favorites: The Last Five YearsWedding Cake Trilogy {I, II & III}

There is no single recipe for this wedding cake. Instead, it was made with my go-to vanilla cake, filled with alternating mocha and caramel puddings, and frosted with creamy Swiss Meringue Buttercream. Oh yeah, and it was served to hundreds at the Central Park Boat House back when we used to go do things inside together and the idea of attending a wedding didn’t give me heart palpitations. But for real, this is one of the proudest accomplishments of my baking journey, and I was honored to have the opportunity.
Friday Favorites: The Last Five YearsSweet Cherry Rhubarb Galette

While Cocoa Brownies were the first recipe to appear on this site, a tiny Sweet Cherry Rhubarb Galette was the first baked good to be pictured. Three years later, I still loved it and posted the recipe. Fast forward two more years and I’m looking forward to spring so I can make this simple sweet-tart galette again!
Friday Favorites: The Last Five YearsHot Fudge

This is a warning that if you start making your own Hot Fudge, you will be ruined for all other hot fudges forever. This stuff is dark and glossy and sooo much better than anything you’ll find in stores.
Friday Favorites: The Last Five YearsPumpkin Oatmeal Creme Pies

Making these Pumpkin Oatmeal Creme Pies was the first instance in which I didn’t feel like a food blogging impostor. I knew what I wanted, I knew how to make it, I knew how I wanted it to look, and then I freaking did it. Five years later, I’m still over the moon for these soft pumpkin oatmeal cookies and their perfect marshmallow filling. Little Debbie who?

(If pumpkin isn’t your thing, I’ve got a regular version too.)
Friday Favorites: The Last Five YearsSlow-Roasted Pulled Pork

I get so overwhelmed by holiday baking every year that I’ve taken to mostly posting weeknight meals every January. I’ve never publicized it this way, but I personally refer to this time of the blogging year as “Savory January,” because by that point, I can barely stand to look at dessert. There are lots of meals in my archives (scroll to the Savory section at the bottom!), but this Slow-Roasted Pulled Pork is probably my favorite. It’s perfectly seasoned throughout, and where some slow cooker pulled porks get soggy, this version has crispy cracklings and is moist but never wet. Seriously, it’s the best pulled pork I’ve ever had. And while it takes time and preparation, it’s shockingly easy and makes enough to freeze for later. You know, for when you feel an enchilada craving coming on.
Friday Favorites: The Last Five YearsButtermilk Biscuits & Chocolate Gravy

Chocolate…gravy?! You better believe it. My grandma made this classic southern combo for my sisters and me every chance she got. Super flaky, savory biscuits and sweet chocolate gravy are a match made in breakfast heaven.
Friday Favorites: The Last Five YearsToasted Oat Graham Crackers {Vegan & Gluten-Free}

If you had told me five years ago that I’d have a startling number of vegan, gluten-free recipes on this site, I wouldn’t have believed you. I previously saw leaving out dairy, eggs and flour as near-impossible limitations, but now I look forward to the challenge of developing these recipes…and the dessert. Especially when it’s s’mores made with these delicious Toasted Oat Graham Crackers.
Friday Favorites: The Last Five YearsChocolate Mousse Pie {No-Bake}

This is one of the easiest pie recipes on this site, and also maybe ever…? It’s deeply chocolaty with a smooth, light texture and an Oreo crust—oh, and it’s no bake. So, like, best pie ever? You tell me.

What are your favorite E2 Bakes recipes? Tell me in the comments or on social media! I want to know what you love to bake!Friday Favorites: The Last Five Years

Cocoa Brownies {Five Year Anniversary!}

Cocoa Brownies {Five Year Anniversary!}E2 Bakes Brooklyn is five years old today! Yep, this little blog is exactly half a decade and 544 posts old. I can’t believe it.

This post, lucky number 544, has the distinction of being my very first repeat. I mean, I’ve used the same chocolate cake in a few different recipes and I have repurposed the same sugar cookie dough at least five times, but this is my first straight-up repeat recipe.Cocoa Brownies {Five Year Anniversary!}Today, I’m remaking the Cocoa Brownies that I posted on day one: October 21, 2015. They are a twist on Alice Medrich’s stellar recipe, and though I have made many more brownies in the intervening years, these are still my favorites. They’re dark, dense and fudgy, and so chocolaty, you’d never guess that all their flavor comes from cocoa powder.Cocoa Brownies {Five Year Anniversary!}But still, do they warrant a repeat? Even on an anniversary? Well, call me nostalgic, but yes. And for the record, I’m not just revisiting my first post for nostalgia’s sake. As my favorite writer/comedian/Deranged Millionaire/actor/podcaster/celebrity crush, John Hodgman, likes to say, “Nostalgia is the most toxic impulse.” What that means is that you need to live in the present. And in my present, I’ve got unfinished business with my Cocoa Brownies.Cocoa Brownies {Five Year Anniversary!}Cocoa Brownies {Five Year Anniversary!}I mean, I like my first post and the recipe, but the photos? Yikes. They’re not my worst ever, but they’re not great. I’ve gone back and re-done the photos on a few posts in the last couple of years, but it seems wrong somehow to mess with the first post, even with its weird formatting and stilted instructions. 2015 Liz was super proud and excited about finally starting this blog, and I don’t want to diminish that in any way. It was a moment in (my) food blogging time.

That said, today is another a moment in (my) food blogging time—a moment in which Cocoa Brownies finally get the photoshoot they deserve. While I am not a pro food photographer or stylist, I have learned a lot while photographing 544 posts, all on iPhones and nearly all with the same Carrara marble pie board as backdrop.Cocoa Brownies {Five Year Anniversary!}Cocoa Brownies {Five Year Anniversary!}Cocoa Brownies {Five Year Anniversary!}And baking? I’ve learned ten times as much about baking in the last five years as I have about photography. Still, these Cocoa Brownies didn’t need much of an update recipe-wise. In remaking them, I only made one major adjustment: I mixed them right in the pot where I bloomed (melted together) the butter, cocoa, and sugars. You can, of course, just mix the batter in a bowl, but why add more dishes if you don’t have to, am I right?! I simply waited for the cocoa mixture to cool a few minutes so I could add the eggs without scrambling them, then stirred in the dry ingredients. Then I just transferred the batter into an 8-inch square pan. Et voila!Cocoa Brownies {Five Year Anniversary!}I decided to top this pan of goodness off with a pecan mosaic. My dad, the primary brownie baker in my family, always uses pecans to write something on his brownies—initials, greetings, silly words–and I like to as well. I think today warrants a “5,” don’t you?Cocoa Brownies {Five Year Anniversary!}Cocoa Brownies bake in 30 minutes and cool in about an hour, making them the perfect simple treat for celebrating one of my biggest accomplishments to date—one that I couldn’t have done without you. This blog has helped me make new friends, reconnect with old ones, strengthen existing relationships, and interact with so many people that I truly would never have met if it weren’t for this compulsive home-baking and over-sharing habit of mine. Thank you for the kind notes, laughs, likes, questions, comments, and social media posts—for just being a part of this community. It means the world.Cocoa Brownies {Five Year Anniversary!}

Cocoa Brownies
adapted from Alice Medrich’s Cocoa Brownies
makes one 8- or 9-inch square pan

10 tablespoons unsalted butter, cut into small pieces
3/4 cup granulated sugar
1/2 cup light or dark brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon Kosher or sea salt
pecan halves for decorating, optional

Preheat oven to 325F. Butter the inside of an 8- or 9-inch square pan. Line the bottom with parchment and butter again. Set aside.

In a small pot over medium-low heat, melt butter, granulated and brown sugars, and cocoa powder together, stirring frequently, until a thick, grainy mixture forms. Remove from heat and let mixture cool 5-7 minutes.

Add vanilla and eggs to the pot, and stir/whisk to combine. Add flour and salt and stir/whisk to combine. Transfer batter to prepared pan and spread to the edges. Tap the full pan on the counter a couple of times to release any air bubbles. Top with pecans, if desired.

Bake brownies 25-30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs (not wet batter).

Let brownies cool completely in the pan on a rack. Slide a knife around the edges of the pan before using parchment overhang to lift brownies onto a cutting board. Use a large, sharp chef’s knife to slice brownies into 16 or 25 pieces. Serve.

Leftovers will keep in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. These may also be layered with wax paper or parchment and frozen.Cocoa Brownies {Five Year Anniversary!}Cocoa Brownies {Five Year Anniversary!}

Friday Favorites: Valentine’s Day

Valentine’s Day is a divisive occasion, but whether you love it or hate it, it’s a week away. I, for one, think any excuse to show people you love them is a good one, and you won’t be surprised to learn that I express love primarily through food (and videos of dogs on Instagram).

Here are some of my favorite treats from Valentine’s Days past. Look out for a new one next Wednesday!Friday Favorites: Valentine’s DayRed Velvet Cheesecake Bars

I may associate red velvet with Oscar Night, but most bakers like to make it for Valentine’s Day. These bars are much simpler to make than the traditional cake, and bypass the frosting in favor of a thick layer of cheesecake.Friday Favorites: Valentine’s DayStrawberry Sugar Cookie Squares

I’ll never understand why strawberries are so popular for Valentine’s Day. Who wants to eat a flavorless February strawberry?! That said, freeze-dried strawberries are good year-round, especially when pulverized and mixed into soft sugar cookie squares and buttercream. They provide both flavor and color here—these are food coloring-free!Friday Favorites: Valentine’s DayChocolate-Covered Strawberry Buttercreams

Speaking of strawberry buttercream, that’s the name and filling of these homemade candies! The frosting is made and chilled before being scooped, rolled, and enrobed in dark chocolate.Friday Favorites: Valentine’s DayCoconut Cluster Brownies

I have a bit of a thing for cheap drugstore chocolate, which is exactly what inspired the milk chocolate-coconut candy layered on top of these brownies. I’ll take these over a heart-shaped box any day of the week!Friday Favorites: Valentine’s DayChocolate-Dipped Brown Butter Shortbread

These Chocolate-Dipped Brown Butter Shortbread hearts are one of my favorite recipes on this site. They’re simple to make and the flavors are universally loved, and while you can make them in any shape you like, I think they are particularly adorable as half-dipped hearts.Friday Favorites: Valentine’s DayChocolate Cut-Out Cookies

For all the class and restraint embodied in those shortbread, these cookies go in the exact opposite direction. They’re brash and bright and snarky and I l-o-v-e love them. Oh, and while icing is great, the rich chocolate cookies underneath are the real stars of the show.Friday Favorites: Valentine’s DayChocolate Puff Pancake {Dutch Baby}

Valentine’s falls on a Friday this year, and if you’re anything like me, making a fuss after a long workweek is not my idea of a good time, especially if it means I have to wear real clothes. Skip the fancy dinner and celebrate the morning after with a Chocolate Puff Pancake. It’s super delicious and easy to make and you don’t have to change out of your pajamas to make it.

Have you made any of these or any of my other Valentine’s Day recipes? Let me know in the comments or on social media!Friday Favorites: Valentine’s DayFriday Favorites: Valentine’s Day