Strawberry Pavlova

Found in SL April 2023 and here

1 1/2 cups packed light brown sugar
1 cup granulated sugar, divided
9 large egg whites, at room temperature
1/4 tsp. cream of tartar (optional)
Pinch of kosher salt
1 lb. fresh strawberries, hulled and quartered
1 (6-oz.) pkg. fresh raspberries
6 cups thawed frozen nondairy whipped topping (from 2 [8-oz.] containers)
1/4 cup loosely packed fresh baby basil leaves

Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Whisk together brown sugar and 3/4 cup of the granulated sugar until no lumps remain. Set sugar mixture aside.

Beat egg whites, cream of tartar (if using), and salt with a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Increase speed to high, and gradually add sugar mixture. Beat until stiff peaks form, 8 to 10 minutes. (The meringue should be glossy, and sugar should be dissolved completely.)

Spread the meringue almost to the edges of the prepared baking sheet using an offset spatula. Bake in preheated oven until pale off-white, about 2 hours. Turn off oven, and let meringue cool, undisturbed, inside oven with door closed, at least 3 hours or up to 12 hours.

During the last 30 minutes of cooling, toss together the strawberries, raspberries, and remaining 1/4 cup granulated sugar in a medium bowl until combined. Set aside.

Transfer cooled meringue to a platter. Spread whipped topping evenly over meringue, leaving a 1 1/2-inch border. Spoon berry mixture over whipped topping, and top with basil leaves. Serve immediately.

Lemon-Pistachio Pavlova
Prepare recipe as directed, omitting berry mixture and basil. Drop spoonfuls of lemon curd (1 cup) over whipped topping on meringue in Step 5; swirl with a knife. Top with 1/2 cup chopped pistachios. 

 

Coconut Macaroon Pavlova
Omit berry mixture and basil; sprinkle 1 cup toasted coconut over whipped topping on meringue. Drizzle with 2 oz. melted dark chocolate. 

Jamaican Easter Spice Bun

Found in SL April 2023 issue and here

1/4 cup unsalted butter, melted, plus more for greasing loaf pan
3/4 cup dried cherries
3/4 cup raisins
Boiling water
3 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. fine sea salt
1 1/2 cups milk (whole milk or dairy-free milk alternative)
1/2 cup packed light brown sugar
1/4 cup cane syrup or pure maple syrup
1 Tbsp. unsulphured molasses
2 tsp. browning sauce (such as Grace Browning, optional)
1 tsp. vanilla extract
1 large egg, at room temperature
Cheese slices (such as American, optional)

Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan with butter; line with parchment paper. Set aside.

Place dried cherries and raisins in a medium bowl. Cover with boiling water, and let soak until softened, about 5 minutes. Drain and rinse fruit; set aside.

Whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt in a large bowl until combined. Whisk together melted butter, milk, brown sugar, cane syrup, molasses, browning sauce (if desired), and vanilla in a separate large bowl until combined, brown in color, and smooth. Whisk in egg. Add milk mixture to flour mixture, stirring gently until batter is combined. (It should be thick but stirrable with a wooden spoon or spatula.) Fold in reserved cherries and raisins.

Transfer batter to prepared loaf pan, spreading evenly with a spatula. Bake in preheated oven until a wooden pick or knife inserted in middle of bread comes out clean, about 1 hour to 1 hour, 15 minutes.

Remove from oven, and let cool in loaf pan for 10 minutes. Gently remove bread from pan, and let cool completely on a wire rack, about 1 hour, 30 minutes. Slice bread, and serve with cheese, if desired. 

 

Sheetpan Quiche

Found in SL April 2023 here

1 (14.1-oz.) pkg. refrigerated piecrusts
All-purpose flour, for dusting surface
1 Tbsp. unsalted butter
1 lb. fresh asparagus, cut into 1 1/2-inch-long pieces
4 cups fresh baby spinach
1 3/4 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
6 oz. Gruyère cheese, shredded (about 1 1/2 cups)
12 large eggs
2 cups half-and-half
3 Tbsp. chopped fresh chives
2 tsp. chopped fresh dill
1/2 cup fresh or frozen sweet peas

Preheat oven to 375°F. Coat a 15- x 10-inch rimmed baking sheet with cooking spray.
Stack 2 crusts on top of each other on a lightly floured surface, and roll into a 17- x 12-inch rectangle.
Transfer crust to prepared baking sheet, pressing into bottom and up sides. Tuck edges of crust under, and crimp as desired. Top crust with a piece of parchment paper; fill with pie weights or dried beans.
Freeze, uncovered, 10 minutes.

Bake in preheated oven until crust is set and edges are browned, about 20 minutes. Remove parchment paper and weights, and let cool 10 minutes.

While crust is cooling, melt butter in a large skillet over medium-high. Add asparagus, and cook, stirring often, until tender-crisp, about 4 minutes. Stir in spinach, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until spinach is just wilted, about 1 minute. Remove skillet from heat.

Sprinkle 1 cup of the cheese evenly in bottom of baked crust. Whisk together eggs, half-and-half, chives, dill, remaining 1 1/4 teaspoons salt, and remaining 1/4 teaspoon pepper in a large bowl until combined. Pour egg mixture over cheese in crust. Top evenly with asparagus and spinach mixture; sprinkle with peas and remaining 1/2 cup cheese.

Bake at 375°F until filling is set, 25 to 30 minutes. Let cool at least 20 minutes before slicing as desired. 

 

Chicken Rice Broccolini Bake

Found in SL April 2023 issue here

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
8 oz. fresh broccolini, trimmed and cut into 2-inch pieces
3 Tbsp. olive oil, divided
1 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1 small sweet onion, chopped (2/3 cup)
3 garlic cloves, minced (1 Tbsp.)
2 Tbsp. all-purpose flour
2 cups whole milk
8 oz. fontina cheese, shredded (about 2 cups), divided
1 (8.8-oz.) pkg. microwave-ready white rice, uncooked
1/2 cup panko breadcrumbs
1 tsp. chopped fresh thyme leaves, plus more for garnish

Preheat oven to 400°F. Stir together chicken, broccolini, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in an 11- x 7-inch (2-quart) baking dish until evenly coated. Bake, uncovered, until chicken and broccolini are partially cooked, about 10 minutes.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high. Add onion; cook, stirring often, until tender, about 3 minutes. Add garlic; cook until fragrant, about 30 seconds.
   
Reduce heat to medium, and stir in flour; cook, stirring constantly, until incorporated, about 30 seconds. Gradually whisk in milk until smooth; bring to a simmer over medium. Cook, whisking often, until slightly thickened, 5 to 8 minutes. Remove from heat, and whisk in 1 1/2 cups of the fontina, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper until smooth.
 

Transfer chicken and broccolini to sauce in skillet, discarding any juices in baking dish. Add rice to skillet; stir until just coated. Spoon mixture into baking dish.
   
Stir together panko, thyme, remaining 1 tablespoon oil, and remaining 1/2 cup fontina in a small bowl; sprinkle evenly over chicken mixture. Bake, uncovered, at 400°F until top is golden brown, 25 to 30 minutes. Garnish with additional thyme. 

 

Chicken with Asparagus and Ranch

Found in SL April 2023 issue here

 

4 (12-oz.) chicken leg quarters
1 tsp. smoked paprika
1/2 tsp. onion powder
1 1/2 tsp. kosher salt
3/4 tsp. black pepper
1/2 cup whole buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 Tbsp. chopped fresh dill, plus more for garnish
2 garlic cloves, finely grated
2 tsp. fresh lemon juice (from 1 lemon)
2 lb. fresh asparagus, trimmed
1 Tbsp. olive oil

Carrot Gold
Prefer carrots? Omit the asparagus, and add 2 pounds peeled carrots around chicken in Step 1. Sprinkle carrots with 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil. Bake until chicken is done, 35 to 45 minutes. Drizzle with dressing, and garnish as directed in Step 3.

Preheat oven to 425°F.
Pat chicken dry with paper towels. Stir together smoked paprika, onion powder, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a small bowl. Sprinkle seasoning mixture evenly over chicken, gently patting into skin.

Arrange chicken on a large aluminum foil-lined rimmed baking sheet. Bake until a thermometer inserted into thickest portion of chicken registers 150°F, 20 to 25 minutes.

Meanwhile, whisk together buttermilk, sour cream, mayonnaise, dill, garlic, lemon juice, 1/4 teaspoon of the salt, and remaining 1/2 teaspoon pepper in a small bowl until smooth. Cover with plastic wrap, and store in refrigerator until ready to serve.

Move chicken to 1 side of baking sheet. Add asparagus to opposite side; drizzle with oil, and sprinkle with remaining 1/4 teaspoon salt.

Bake at 425°F until a thermometer inserted into thickest portion of chicken registers 165°F, 10 to 15 minutes.

Drizzle chicken and asparagus with about 1/4 cup buttermilk dressing; garnish with dill. Serve with remaining buttermilk dressing. 

 

Glazed Buttermilk Donut Cake

Found on SL website here

 

Baking spray with flour
1 1/2 cups granulated sugar
1 1/2 cups (12 oz.) unsalted butter, softened
4 large eggs, at room temperature
2 tsp. vanilla extract
3 1/2 cups (about 14 7/8 oz.) all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
3/4 tsp. ground nutmeg
1/2 tsp. baking soda
1 cup whole buttermilk
2 cups (about 8 oz.) powdered sugar
1/4 cup water

Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray.
Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed.
Add eggs 1 at a time, beating until just combined after each addition. Add vanilla, beating until just combined.
Whisk together flour, baking powder, salt, nutmeg, and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition.
Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.
Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 45-50 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour.
Whisk together powdered sugar and water in a medium bowl until smooth.
Brush over cooled cake. Slice and serve. 

 

Strawberry Swirl Cream Cheese Pound Cake

Found on SL website here

1 1/2 cups unsalted butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 tsp. almond extract
1/2 tsp. vanilla extract
2/3 cup strawberry glaze
 

Preheat oven to 350°F. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.
Add cream cheese, beating until creamy.
Add eggs, 1 at a time, beating just until blended after each addition.

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts.

Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer.
Repeat procedure once, and top with remaining third of batter.
Bake at 350°F for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Blooming Hummingbird Cake

Found in SL April 2023 issue and here. Magazine called it Blooming Hummingbird Cake but online it's Humming Bird Sheet Cake.

Cake:
Baking spray
2 3/4 cups unbleached cake flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/3 cups granulated sugar
3/4 cup unsalted butter, softened
3 large eggs, at room temperature
1 1/4 tsp. vanilla extract
2 small bananas, mashed (about 2/3 cup)
1 (8-oz.) can crushed pineapple in juice, undrained
1 cup roughly chopped toasted pecans
 

Cream Cheese Frosting:
1/2 cup unsalted butter, softened
1 (8-oz.) pkg. cream cheese, softened
1 1/4 tsp. vanilla extract
2 cups plus 2 Tbsp. powdered sugar, sifted
1/8 tsp. kosher salt

Additional Ingredients
Dried pineapple rings
White pearl candy sprinkles
Fresh mint leaves

Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray; line bottom of pan with parchment paper.
Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl.
Beat granulated sugar and butter in a stand mixer fitted with a paddle attachment on medium-high speed until mixture is pale and fluffy, about 3 minutes.
Add eggs, 1 at a time, beating just until blended after each addition, about 1 minute. Reduce mixer speed to medium; beat in vanilla and mashed bananas until combined, about 30 seconds.
Gradually add flour mixture in thirds, beating on low speed just until combined after each addition, stopping to scrape down sides as needed. Use a spatula to fold in pineapple and pecans.
Spoon batter into prepared pan, spreading evenly. Bake in preheated oven until golden around edges and a wooden pick inserted in center of cake comes out clean, 30 to 35 minutes. Transfer pan to a wire rack, and cool completely, about 1 hour, 30 minutes.

Cream Cheese Frosting: Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 2 minutes.
Add cream cheese; beat until light and fluffy, about 3 minutes. Add vanilla; beat until well blended, about 30 seconds.
Reduce speed to low; beat in 1 cup of the powdered sugar until well blended, about 30 seconds. Add kosher salt and remaining 1 cup plus 2 tablespoons powdered sugar, and beat until smooth and combined, about 1 minute. Chill until ready to use.
Spread frosting over cake. Form flowers on top of cake with dried pineapple rings. Fill center of each flower with white pearl sprinkles; garnish with mint leaves. 

 

Strawberry Patch Cake

Found in SL April 2023 here

Strawberry Cake
Baking spray
2 3/4 cups unbleached cake flour
2 tsp. baking powder
3/4 tsp. kosher salt
1/2 tsp. baking soda
1 lb. very ripe fresh strawberries, hulled
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
2 large egg whites, at room temperature
1/3 cup whole buttermilk
1 3/4 tsp. vanilla extract
Red food coloring gel (optional)

Berry-Marshmallow Frosting
2 Tbsp. freeze-dried strawberries (from 1 [0.8-oz.] pkg.)
3/4 cup (1 1/2 sticks) unsalted butter
1 (7-oz.) container marshmallow creme
2 cups powdered sugar
1-2 Tbsp. whole milk

Additional Ingredients
Miniature marshmallows
Yellow candy-coated milk chocolate pieces (such as M&M’s)
Fresh strawberries, halved if large
 

Prepare the Strawberry Cake: Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray; line bottom of pan with parchment paper. Whisk together next 4 ingredients in a medium bowl.

Place 1 cup of the strawberries in a food processor; pulse until chopped, 3 to 5 times. Set chopped berries aside. Place remaining strawberries in food processor; process until pureed, about 30 seconds. (You should have 3/4 cup puree.) Set aside.

Beat sugar and butter in a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 3 minutes. Add egg followed by egg whites, 1 at a time, beating on medium speed just until blended after each addition. Beat in buttermilk; vanilla; reserved chopped strawberries and puree; and, if using, a few drops food coloring until blended and desired color is reached, about 30 seconds. Gradually add flour mixture in thirds, beating on low speed just until incorporated after each addition, stopping to scrape down sides as needed.

Spoon batter into prepared pan, spreading evenly. Bake in preheated oven until golden around edges and a wooden pick inserted in center of cake comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; cool completely, about 1 hour, 30 minutes.

Meanwhile, prepare the Berry-Marshmallow Frosting. Process freeze-dried strawberries in a food processor until finely ground, 1 minute. Set aside. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until creamy and smooth, 2 minutes. Add marshmallow creme; beat until combined, 2 minutes. Add 1 cup of the powdered sugar; beat on low speed until well blended. Add 1 tablespoon milk, ground strawberries, and remaining 1 cup powdered sugar, beating until smooth. If frosting is stiff, beat in remaining 1 tablespoon milk. Chill until ready to use.

Use kitchen shears to cut marshmallows in half diagonally. Spread frosting over cake. Arrange marshmallow halves in groups of 5 to form flowers around edges of cake; press a candy-coated chocolate in center of each flower. Garnish cake with strawberries.
 

Southern Shrimp Pasta Salad

Found in SL April 2023 issue here

 

Ice
3 Tbsp., plus 1/4 tsp. kosher salt, divided
12 oz. uncooked orecchiette pasta
3 Tbsp., plus 3/4 tsp. lower-sodium Old Bay seasoning, divided
1 lb. medium-size raw shrimp, peeled and deveined
1/4 cup fresh lemon juice (from 2 lemons)
1 Tbsp. coarse-grained Dijon mustard
1 Tbsp. honey
1 cup extra-virgin olive oil
1 tsp. minced garlic (from 2 garlic cloves)
1/2 tsp. crushed red pepper
1/4 tsp. black pepper
2 cups fresh sugar snap peas, sliced
2 medium shallots, thinly sliced (about 1/2 cup)
1/2 cup thinly sliced celery (from 2 stalks)
1 cup roughly chopped fresh dill
1/2 cup roughly chopped fresh flat-leaf parsley

Fill a large bowl with ice and water; set aside. Bring 12 cups water and 3 tablespoons of the salt to a boil in a large stockpot over medium-high. Add orecchiette pasta, and cook, stirring occasionally, until al dente, about 12 minutes. Using a spider skimmer or slotted spoon, transfer pasta from boiling water to a paper towel-lined baking sheet; let cool completely, about 10 minutes. Do not remove boiling water from heat.

Add 3 tablespoons of the Old Bay seasoning to boiling water, and boil 2 minutes. Add shrimp. Let cook until just pink and just cooked through, about 2 minutes; drain. Immediately transfer shrimp to ice water; let shrimp cool completely, about 7 minutes.

Meanwhile, whisk together lemon juice, Dijon mustard, and honey in a medium bowl. Gradually whisk in oil until smooth and combined. Whisk in minced garlic, crushed red pepper, black pepper, and remaining 1/4 teaspoon salt and 3/4 teaspoon Old Bay seasoning until combined.
 

Place pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well coated. Serve, or cover and store in refrigerator up to 24 hours.

Knock You Naked Brownies

Found on SL website here

1 (16-oz.) box fudge brownie mix (such as Betty Crocker)
1/2 cup unsalted butter, melted
2 tsp. vanilla extract
3/4 cup toasted chopped pecans, divided
3/4 cup evaporated milk (from 1 [12-oz.] can), divided
60 individual caramel candies (such as Kraft; from 2 [11-oz.] pkg.), unwrapped
1/2 tsp. kosher salt
3/4 cup semisweet chocolate chips (from 1 [10-oz.] pkg.), divided
Flaky sea salt (optional), for sprinkling

Preheat oven to 350°F. Lightly coat a 9-inch square baking pan with cooking spray. Line bottom and sides of pan with parchment paper, leaving a 1-inch overhang on all sides. Coat parchment with cooking spray; set aside.

Stir together brownie mix, melted butter, vanilla, 1/2 cup of the pecans, and 1/4 cup of the evaporated milk until smooth (batter will be very thick).
Press about 1 1/2 cups of the brownie mixture into an even layer in prepared pan.
Bake in preheated oven until just set and still a bit gooey, 7 to 8 minutes. Let cool 10 minutes.

Meanwhile, place caramels and remaining 1/2 cup evaporated milk in a microwave-safe bowl. Microwave on HIGH in 1- minute intervals, whisking after each interval, until caramels are melted and mixture is smooth, about 3 minutes total. Stir in salt until combined.

Pour caramel sauce evenly over baked brownie layer.
Sprinkle with 1/2 cup of the chocolate chips. Crumble and sprinkle remaining brownie batter evenly over caramel and chocolate (there will be caramel showing). Sprinkle evenly with remaining 1/4 cup each pecans and chocolate chips. 

 

Bake in preheated oven until edges are set, about 20 minutes. Sprinkle with flaky sea salt, if desired. Let cool to room temperature on a wire rack, about 1 hour, 30 minutes. Cover with plastic wrap, and chill until firm, about 1 hour. Using excess parchment as handles, remove brownies from pan; cut into squares. Store in an airtight container in refrigerator up to 2 weeks. 

 

Red Velvet Brownies

Found on SL website here

 

Brownies:
Cooking spray
1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup (6 oz.) salted butter
1 1/2 cups granulated sugar
4 large eggs
1 1/4 cups (about 5 3/8 oz.) all-purpose flour
1 tsp. baking powder
1/4 tsp. table salt
1 (1-oz.) bottle red liquid food coloring
2 tsp. vanilla extract
Cream Cheese Frosting:
1 (8-oz.) pkg. cream cheese, softened
1/2 cup (4 oz.) salted butter, softened
6 cups (about 24 oz.) powdered sugar
2 tsp. vanilla extract

Preheat oven to 350°F.  Lightly grease bottom and sides of a 9-inch square baking pan with cooking spray; line bottom and sides with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease (with cooking spray) parchment.
Microwave chocolate and butter in a large microwavable bowl on HIGH until melted and smooth, 1 1/2 to 2 minutes, stirring at 30-second intervals. Whisk in sugar; add eggs, 1 at a time, whisking just until blended after each addition.
Whisk together flour, baking powder, and salt in a medium bowl. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.
Pour batter into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Transfer to a wire rack, and let cool completely, about 2 hours.
 

While Brownies cool, prepare the Cream Cheese Frosting:
Beat cream cheese and softened butter in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Reduce speed to low, and gradually beat in powdered sugar until blended. Beat in vanilla. Increase speed to medium-high, and beat until light and fluffy, about 1 to 2 minutes.
Using a piping bag fitted with a large star tip, pipe frosting on top of brownies or spread frosting over brownies. Cut brownies into squares.

Brownies

Found on SL website here

2 1/4 cups granulated sugar
1/4 cup brown sugar
1 tsp. salt
1 Tbsp. vanilla extract
1 cup unsalted butter, plus more for buttering pan
1 cup chocolate chips
6 large eggs
1/2 cup vegetable oil
1 tsp. instant espresso powder (optional)
1 tsp. ground cinnamon (optional)
1/2 tsp. ground cayenne pepper (optional)
1 1/3 cups Dutch-process cocoa powder
1 cup all-purpose flour
1 tsp. baking powder

Preheat the oven to 350°F. Butter a 13- x 9-in. pan. Alternatively, you can also line it with parchment, butter that, and you’ll be able to turn the entire pan out at once.
Melt butter in a saucepan over medium heat.
Add chocolate chips and stir constantly until combined and melted. Remove from heat to cool slightly.
Combine granulated sugar, brown sugar, salt, vanilla extract, eggs, and oil in a bowl. Add espresso powder, cinnamon and cayenne if using.
You can whisk by hand or use an electric mixer on medium speed. Mix until well combined and smooth.
Sift flour, baking powder, and cocoa together into sugar and egg mixture.
Add chocolate mixture. Whisk (or mix on medium) until smooth and glossy.
Pour batter into the prepared pan and bake for approximately 30 minutes.
You’ll know it’s done when it only jiggles slightly, the top has a crust, and a toothpick comes out with only crumbs.
Let cool in the pan on a cooling rack for at least 1 hour, cut, and store in an airtight container with sheets of wax paper in between layers to prevent sticking. The brownies will stay fresh for one week stored at room temperature or up to 6 months frozen.

 

Cookies & Cream Cheesecake Brownies

Found in Southern Living April 2024 issue and here

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
8 cream-filled chocolate sandwich cookies, roughly chopped (such as Oreo)

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute.Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; sprinkle chopped cookies over cream cheese mixture. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.

Dulce de Leche Brownies

Found on SL website here 

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1/2 cup dulce de leche

Flaky sea salt

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Microwave dulce de leche until warmed, about 30 seconds. Spread over hot brownies. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing. Sprinkle with flaky sea salt, if using.