Petites Trianons

Petites Trianons
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 119.


I thought this recipe sounded awfully familiar when I was making them and then a light bulb went off - Katharine Hepburn's Brownies.  I've made Katharine's brownies many times and they have always been wonderful. I compared the two recipes side by side and the only notable difference was that this recipe has 1 cup of flour while Katharine's only have 1/4 cup and one cup of nuts. When these were finished, however, they were not as good - very bland. It must be that the full cup of flour plays a big part in the overall taste and texture. These were also a bit dry and I probably baked them too long. Maida says 28 minutes exactly so I would take that with a grain of salt. Overall, I wasn't too impressed with these.

On the plus side, they are very easy to make with only a few ingredients -

Makes 16 squares or 12-14 bars

4 oz. unsalted butter
2 oz. unsweetened chocolate
1 cup granulated sugar
1/2 tsp. vanilla extract
2 large eggs
1 cup sifted all-purpose flour
Pinch of salt

Preheat oven to 350. Line an 8 inch square fan with foil and lightly spray or butter.

Melt the butter and chocolate in a double boiler over hot water. Set aside to cool slightly.

Stir in the sugar...

and the vanilla.

Add the eggs one at a time and mix well.

The book fails to mention what to do with the flour but I would assume that you add it now.

Bake 25-30 minutes. Do not overbake. They should remain moist in the center.

Cool in the pan for 5 minutes and then invert it out onto a wire rack and let it cool completely. Cut into small squares. They can be frozen or stored in an airtight container.

Greenwich Village Brownies

Greenwich Village Brownies 

Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 123.

Maida Heatter has many brownie recipes and looking at my index, it looks like I've made five of them (counting this one). My favorite so far were the Santa Fe Brownies - so decadent. I would rank these as second - they are just as moist and chewy as I remember the Santa Fe.

I used walnuts instead of pecans because that is what I had on hand. I actually prefer pecans though and it seems that most of Maida's recipes call for walnuts. I noticed recently that almost all of her recipes call for nuts which I find interesting.

The recipe makes 32 large brownies.

2 cups unsifted all-purpose flour
1/4 tsp. salt
6 oz. unsweetened chocolate
8 oz. unsalted butter (softened)
1 tsp. vanilla extract
2 cups granulated sugar
1 cup light brown sugar, firmly packed
2/3 cup light corn syrup
6 eggs
3 cups pecan halves or large pieces

Preheat the oven to 350. Prepare a 15.5 x 10.5 x 1 inch pan by buttering or spraying and lining it with aluminum foil. Butter the foil as well.

Sift the flour and salt together and set aside.

Melt the chocolate in a double boiler or simmering water. Stir until smooth and set aside.

Cream the butter and add the vanilla. 

Add the white and brown sugar. 

Add the corn syrup and beat until smooth. 

Add the eggs, one at a time, mixing well. 

Beat in the melted chocolate. 

Add the flour, mixing well. Scrap the sides of the bowl as necessary. 

Add 2 cups of the nuts, reserving 1 cup. 

Transfer the mixture to the prepared pan. 

Sprinkle the remaining 1 cup of nuts over the top. 

Bake for 40 - 45 minutes or until a tester comes out clean from the center. 

Cool in the pan for 30 minutes, then invert onto a wire rack and carefully remove the foil. Allow to cool completely. The cake should be refrigerted or frozen before cutting so that it will be firm.
Cut off any burnt edges.

The brownies can be individually wrapped or stored in an airtight container. Best if stored in the refrigerator.