Lemon Crinkle Cookies

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Adapted from How Sweet Eats/Jessica Merchant, these cookies both look and taste great.  A terrific combination of tart lemon and sweet sugar.
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Ingredients:

2 cups unbleached all-purpose flour
½ tsp. baking soda
¼ tsp. kosher salt
½ cup grapeseed oil
1 cup granulated sugar
1 large egg
1 large egg yolk
2 tbsp. freshly squeezed lemon juice
Zest of one lemon
1 tsp. pure vanilla extract
1 tsp. lemon extract
Powdered sugar for coating

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar until smooth.

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Add the egg, egg yolk, lemon juice, lemon zest, vanilla and lemon extracts and beat until well combined.

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In a small bowl, combine the flour, baking soda, and salt.  Transfer the flour mixture to the mixer and blend until just combined.

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Cover with plastic wrap and refrigerate for 2-24 hours.

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Preheat oven to 325F and form 21 cookies by using a 1 ½-inch (4cm) ice cream scoop and shaping into balls. Coat them in the powdered sugar then bake on 3 baking sheets covered with parchment paper for 12 minutes.

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Coffee Cake

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This is an adapted nondairy nut-free version of a recipe from a late patient of mine from many years ago, Mrs. JB, who was a kind, sweet, nurturing Bubby to her adoring family.  I always think of her when I bake this cake.  In addition to being called Bubby B’s Coffee Cake, it also became known as the Anniversary Cake when I was able to help “save” my friend BF on one July 1 many years ago when he did not have a gift in hand for his very special wife until I pulled one of these out of the freezer.

Ingredients:

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¾ stick unsalted pareve margarine (6 tbsp)
1 cup granulated sugar
2 large eggs, room temperature
1 cup Tofutti sour cream
½ tsp. pure vanilla extract
1 ½ cups cake and pastry flour
1 ½ tsp. baking powder
1 tsp. baking soda

Filling:

½ cup brown sugar
1 tbsp. ground cinnamon
1 tbsp. unsweetened cocoa powder

Directions:

Preheat oven to 350F and spray a 9-x by 5-inch loaf pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the margarine and sugar until creamy.

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Add the eggs, one at a time and scrape down the bowl.

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Add the sour cream and vanilla and blend again until well combined.

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In a separate bowl, combine the flour, baking powder and baking soda.

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Add the flour mixture to the mixer and blend on low until just combined.

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Combine the brown sugar, cinnamon and cocoa in a small bowl.

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Place half of the batter in the loaf pan and sprinkle with half of the filling.

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Cover with the rest of the batter and then cover this with the rest of the filling.

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Swirl the batter gently with a sharp knife.

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Bake for 55 minutes.

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Quadruple Almond Biscotti

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Adapted from Bonnie Stern’s Triple Almond Biscotti, this recipe uses almond paste.  The combination of almond paste, almond extract, Amaretto and slivered almonds provides a delicious nutty flavour. Perfect to dip in your morning cup of (almond flavoured) coffee.

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Ingredients:

7 oz. almond paste, coarsely grated using a box grater (I used Solo brand, purchased in US)
1 ½ cups granulated sugar
½ cup unsalted pareve margarine, room temperature
4 large eggs, room temperature
1 tbsp. pure vanilla extract
1 tsp. pure almond extract
1 tbsp. Amaretto
3 cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
½ tsp. ground cinnamon
2 cups slivered almonds, toasted and cooled

Directions:

Preheat oven to 350F and line 2 baking sheets with parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the grated almond paste, sugar and margarine until well combined.

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Add the eggs, one at a time, followed by the extracts and Amaretto.  Beat until creamy.

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In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Slowly add the flour mixture to the mixer and blend until just combined.

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Fold in the almonds.  Cover the bowl with plastic wrap and chill for 2-24 hours.

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Form the dough into 4 logs, each approximately 7×2.5 inches (16x6cm), 2 per baking sheet; they will expand.

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Bake for 40 minutes then allow to cool for 20 minutes.

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Lower the oven temperature to 300F and cut the logs on the diagonal into ½ inch cookies. Transfer the cookies cut side down to the baking sheet and bake for 15 minutes.

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Flip the cookies over and bake for 10 more minutes.  Makes approximately 40-44 biscotti.

Oatmeal Raisin Chocolate Chip Cookies

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I tasted these cookies in a professional competency tutorial and immediately asked MA for the recipe.  They were delicious, filled with oats, chocolate chips and raisins. The recipe originally comes from AverieCooks, with one slight modification to use bread flour to make them chewier, and margarine to make them non-dairy. As well, I doubled the recipe from below to make extra, because who doesn’t want cookies that count as breakfast lying around. Yes, I believe this should count as a healthy balanced breakfast. This recipe makes about a dozen medium sized cookies.

Ingredients:

1 large egg
1 stick margarine
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tbsp vanilla extract
1 1/2 cups rolled oats
3/4 cup bread flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1/2 cup raisins

Directions:

Beat egg, margarine, sugars, and vanilla until well combined.

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Combine the dry ingredients in a separate bowl (oats, flour, cinnamon, baking soda, and salt)

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Scrape down the bowl and add the dry ingredients. Beat until combined.

Scrape down the bowl, add chocolate chips and raisins and mix until combined.

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Roll the cookies into balls just larger than a golf ball, and place on a baking sheet. Refrigerate for at least 2 hours (and up to 5 days).

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Preheat the oven to 350˚F and bake for 10-13 minutes until golden brown.

Carrot Oat Muffins

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This recipe is originally from Canadian Living. I altered it to be made in one bowl in the food processor and non-dairy. This muffin is easy to make, and a nice lighter alternative to carrot muffins found in coffee shops. These also make a great grab and go breakfast.

Ingredients:

1 1/2 cup all-purpose flour
1 cup rolled oats
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/3 cup salt
1 cup milk (almond milk if non-dairy)
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract
1 large carrot, grated

Directions:

Preheat oven to 375˚F.

In the bowl of a food processor with a blade attachment, mix dry ingredients (flour, oats, sugar, baking powder, cinnamon and salt).

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Add milk, egg, oil, and vanilla.

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Mix well.

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Switch blade attachment for the medium size grater. Grate the carrot into the mixture.

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Mix with a spatula.

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Divide into 12 lined muffin tins (about 1/4 cup each).

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Sprinkle the tops of the muffins with oats and turbinado sugar (raw sugar)

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Bake for 20-25 minutes until a toothpick comes out clean.

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This recipe makes 12 muffins. They freeze well and can be stored in the freezer for 3 months, or an airtight container for two days.

It can also be made as a loaf (bake 35-45 minutes)

Espresso Banana Bread with Chocolate Espresso Glaze

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This is a large loaf cake which makes good use of leftover bananas. Definitely a pick-me-up snack with the great combination of coffee and chocolate. Freezes well when wrapped with a layer of plastic wrap followed by a layer of aluminum foil.

Ingredients:

For the cake:

3 cups all-purpose flour
2 tsp. instant espresso powder
3 tsp. baking powder
½ tsp. baking soda
¾ tsp. kosher salt
3 bananas
2/3 cup coconut/grapeseed/olive oil
½ cup brown sugar
2/3 cup granulated sugar
2 large eggs, at room temperature
½ cup almond/soy/coconut milk
1 ½ tsp. pure vanilla extract
1 cup semi-sweet chocolate chips

For the glaze:

2 oz. bittersweet chocolate, chopped
½ cup confectioners’ sugar
3 tbsp. freshly brewed espresso

Directions:

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Preheat oven to 350F and line a 9-x5-inch loaf pan with parchment paper sprayed with cooking spray.

In a medium bowl, combine flour, espresso powder, baking powder, baking soda and salt.

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In the bowl of a food processor fitted with the steel blade, combine the bananas, oil, sugars, eggs, milk and vanilla and well processed.

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Add the dry ingredients and pulse until just combined.

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Fold in the chocolate chips with a rubber spatula.

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Transfer the batter to the pan and bake for 60 minutes.

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Allow to cool for 20 minutes in the pan then transfer to a plate.

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Melt the chocolate in a microwave over 60-90 seconds. Add the confectioners’ sugar and brewed espresso and stir until it becomes a pourable glaze.

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Coat the cake with the glaze and spread over the top.

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Cinnamon Sugar Blueberry Banana Bread

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Blueberries and bananas marry together in this delicious quick bread.  The cinnamon sugar sprinkle puts it over the top.  This recipe has been adapted from Giada De Laurentiis.  Makes 2 loaves or alternatively bake 1 loaf and 12 muffins.

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Ingredients:

3 cups unbleached all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 tsp. ground cinnamon, divided
1 tsp. ground nutmeg
4 ripe bananas
2 ½ cups granulated sugar, divided
4 large eggs, room temperature
1 cup coconut/grapeseed/canola/olive oil
2 tsp. pure vanilla extract
3 cups blueberries, tossed in ¼ cup unbleached all-purpose flour

Directions:

Preheat oven to 350F and line two 9- by 5-inch loaf pans with parchment paper sprayed with cooking spray.

Combine flour, baking soda, baking powder, salt, 1 tsp. cinnamon and nutmeg in a bowl.

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In the bowl of a food processor fitted with the steel blade, combine bananas, sugar, eggs, oil and vanilla.  Process until smooth.

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Add flour mixture and pulse until just combined.

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Fold in blueberries.  Divide batter between the 2 loaf pans or 2 muffin tins.

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Bake for 60 minutes.

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If you use the batter for muffins, bake 12 muffins at 375F for 23 minutes.

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Blueberry Loaf

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Adapted from a recipe given to me by my friend, Elaine, this cake takes just minutes to prep and freezes well.

Ingredients:

2 large eggs, room temperature
1 cup granulated sugar
1/3 cup coconut/grapeseed/olive oil
2/3 cup orange juice
1 tsp. pure vanilla extract
1 ¾ cups unbleached all-purpose flour
2 tsp. baking powder
¼ tsp. kosher salt
2 cups fresh blueberries, tossed in 1 tbsp. unbleached all-purpose flour

For the topping:

Option of 3 tbsp. turbinado sugar sprinkled over batter or a combination of ¼ cup brown sugar and 1 tsp. cinnamon, blended and then sprinkled over the cake.

Directions:

Preheat oven to 350F and line a 8 ½- by 4 ½-inch loaf pan with parchment paper sprayed with cooking spray.

In a medium bowl, combine the flour, baking powder and salt; set aside.

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In the bowl of a food processor fitted with the steel blade, process the eggs, sugar, oil, juice and vanilla.

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Add the flour mixture and pulse until just combined.

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Fold in the blueberries with a rubber spatula.

Spread the batter in the pan and sprinkle with your choice of topping.

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Bake for 65 minutes.

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Alternatively bake for 24 minutes if using the batter to make 12 muffins.

Marvin’s Babka 2 Ways

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Making babka is a daunting process.  This was truly “going into the lab” several times to try to perfect these recipes. They are adapted from Ottolenghi, Smitten Kitchen and Carine Goren.  There are 2 methods, one easy bread machine recipe and one traditional “from scratch” using a stand mixer and dough hook.  The final formation and shaping do not need to be exact so it’s okay to come up with a more rustic looking product.  The taste will not disappoint.  It is best to read through the full instruction choices in order to budget your time accordingly.

Method 1: Bread Machine Babka Dough

Ingredients:

¾ cup water
5 tbsp. canola/olive/grapeseed/coconut oil
2 tbsp. honey
1 egg plus 2 egg whites
3 ¾ cups best for bread or unbleached all-purpose flour
½ tsp. kosher salt
1 tsp. ground cinnamon
4 tbsp. granulated sugar
2 tsp. traditional active dry yeast

Directions:

Place ingredients in the order above into container of bread machine.  Follow machine instructions and remove when ready after 2 hours.  Divide dough in half and knead gently and roll each out into a rectangle.  I don’t usually measure the size of the rectangle but aim for about ¼-inch thickness which usually means approximately 12 x 16 inches.

Method 2: Babka Dough from Scratch

Ingredients:

4 ¼ cups unbleached all-purpose flour plus 6 tbsp. extra flour
½ cup granulated sugar
2 tsp. traditional active dry yeast
Grated zest of 1 small lemon or half an orange
3 large eggs, at room temperature
½ cup water plus 3 tbsp. extra water
¾ tsp. kosher salt
2/3 cup (10 2/3 tbsp.) unsalted pareve margarine, room temperature

Directions:

To make 2 loaves, combine the flour, sugar, yeast and zest in the bottom of the bowl of a stand mixer.

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Add eggs and water, mixing with the dough hook until it comes together.

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Add extra water, 1 tablespoon at a time if the dough doesn’t come together.

With the mixer on low, add the salt, then the margarine, a spoonful at a time, mixing until it’s incorporated into the dough.

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Then, mix on medium speed for 8-10 minutes until dough is completely smooth, scraping down the bowl as necessary.

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Flour can be added 1 tablespoon at a time if the dough does not pull away from the sides of the bowl.  Coat a large bowl with oil, place dough inside and cover the bowl with plastic wrap.

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Allow to rise for 3 hours at room temperature then refrigerate for 30 minutes to make the rolling easier.

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Feel free to choose from either of the 2 fillings below but use the streusel topping to finish it off.

Chocolate Filling:

Ingredients:

6 oz. bittersweet chocolate or 1 1/4 cups chocolate chips
3/4 cup (1 ½ sticks) unsalted pareve margarine
3/4 cup confectioners sugar
½ cup cocoa powder
½ tsp. cinnamon

Cocoa Filling:

Ingredients:

1 cup granulated sugar
1 tsp. pure vanilla extract
1/2 tbsp. ground cinnamon
¼ cup cocoa powder
6 tbsp. (3/4 stick) unsalted pareve margarine, melted

Streusel Topping:

Ingredients:

4 tbsp. cold unsalted pareve margarine, diced
1/3 cup granulated sugar
½ cup unbleached all-purpose flour
1 egg white for glaze

Directions:

To make the Chocolate Filling, melt margarine and chocolate together in a double boiler over simmering water until smooth.

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Remove from heat and stir in confectioners sugar, cocoa and cinnamon.

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This will form a spreadable paste.

Spread half of the filling over one of the rolled out rectangles, leaving a ½-inch border all around.

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Brush the end father away from you with water.  Roll the dough up with the filling into a long, tight cigar.  Seal the dampened end onto the log.  Stretch the log a bit to approximately 16-20 inches long.

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Cut off the ends of the log and transfer to a baking sheet covered with parchment paper and freeze for 15-30 minutes.

To make the Cocoa Filling, combine the sugar, vanilla, cinnamon and cocoa in a bowl.  Brush the rolled out rectangle with half of the melted margarine.  Sprinkle half of the cocoa filling over the dough and roll it up as in the previous paragraph and transfer to the freezer.

For both methods, remove the log from the freezer, and gently cut the log in half lengthwise and lay them next to each other on the counter, cut sides up.

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Pinch the top ends gently together.  Lift one side over the next, forming a twist.

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Then fold again to fit into a 9-by-4-inch loaf pan lined with parchment paper that has been sprayed with cooking spray.

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Cover the loaves with a tea towel and allow to rest for 1 ½-2 hours.  They will rise slightly.  Preheat the oven to 375F.  Brush each loaf with egg white and sprinkle half of the streusel over the loaf.  Bake for 40-45 minutes.  Check doneness with a toothpick and if they are not done but are browning, cover loosely with aluminum foil for another 5-10 minutes.

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Allow to cool before removing from pans. Feel free to wrap well for the freezer.

 

 

Brookies (Marvin Style)

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Adapted from allrecipes.com, this is the perfect combination of brownie and cookie.

Ingredients:

Cookie layer:

½ cup unsalted pareve margarine, softened
½ cup brown sugar
¼ cup granulated sugar
½ tsp. pure vanilla extract
1 large egg, room temperature
1 ¼ cups unbleached all-purpose flour
½ tsp. kosher salt
½ tsp. baking soda
1 cup semisweet chocolate chips

Brownie layer:

1 cup granulated sugar
½ cup unsalted pareve margarine, melted
1 tsp. pure vanilla extract
2 large eggs
1/3 cup cocoa powder
½ cup unbleached all-purpose flour
¼ tsp. baking powder
1/8 tsp. kosher salt

Directions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the margarine, sugars, and vanilla until creamy.

 

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Add the egg and beat until light and creamy, about 2 minutes.

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Whisk flour, salt, and baking soda together in a bowl.

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Gradually stir flour mixture into margarine mixture until dough is combined.  IMG_4761.jpg

Stir chocolate chips into dough.

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Spread dough into the bottom of the prepared pan to cover completely.

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Stir sugar, melted margarine, and vanilla together in the bowl of a stand mixer fitted with the paddle attachment.

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Add eggs and beat well.  Mix cocoa into margarine mixture until well combined.

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Add flour, baking powder and salt and mix until just combined.

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Pour brownie batter over cookie dough and spread to cover completely.

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Bake for 25 minutes and cool completely before cutting into bars.

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