Isa's Baking Corner

Ingredients:
Brownie
1 cup unsalted butter
1 cup cocoa powder
1 3/4 cup sugar
4 egg, room temperature
2 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
0.67 cup walnut pieces, toasted


Chilled Hot Chocolate Sauce
2/3 cup whipping cream
4 0z. seme-sweet chocolate squares, chopped
Directions:

Brownie
Preheat oven to 325 F and prepare 2 greased 2 x 3 1/2-inch loaf pans (or 1 4 x 8-inch loaf pan).
Melt butter (over stove or in microwave) and pour into a larger bowl. Sift cocoa into butter and stir in. Stir in sugar.
Add eggs to mixture, blending well after each addition. Stir in vanilla.
In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in walnuts.
Pour brownie batter into pans and bake for 40-45 minutes, until firm when touched. Allow to cool.
Thaw ice cream for 5 minutes, just to soften.
Remove brownies from loaf tins. Wipe tins and line with plastic wrap. Slice each loaf horizontally in half. Place bottom half back into each tin. Spoon ice cream onto brownie in tin and spread into corners. Top ice cream with other half of brownie. Wrap and freeze until ready to serve (brownie should not freeze completely due to high sugar content).
Chilled Hot Chocolate Sauce
Heat cream over medium heat until simmering, remove from heat. Pour over semi-sweet chocolate in a bowl. Let stand for 5 minutes. Gently stir. Let stand another 10 minutes, and stir again. Pour over brownies.

INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting

DIRECTIONS
Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.