How to make...Brownies.

Ingredients

• Non-stick cooking spray (or butter) for greasing pan
• 5 ounces 70% bittersweet chocolate, finely chopped
• 8 tablespoons (4 ounces) unsalted butter
• 3/4 cup (3 3/4 ounces) all-purpose flour
• 2 tablespoons cocoa powder
• 1 cup (7 ounces) granulated sugar
• 2 large eggs
• 1 large yolk
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup walnuts, chopped

Procedures

1. 1
   Adjust oven rack to medium position and preheat oven to 350°F. Spray 8- by 8-inch baking pan with non-stick pan spray. In heatproof bowl over pan of barely simmering water, heat chocolate and butter until just melted, stirring occasionally. Remove from heat and let cool slightly.
2. 2
   Sift flour and cocoa into medium bowl; set aside. In large bowl, whisk sugar with eggs, yolk, salt, and vanilla until light, about 30 seconds. whisk in chocolate mixture. Using wooden spoon, stir in chocolate mixture until combined. Stir in flour mixture until combined.
3. 3
   Pour batter into prepared pan and smooth top. Evenly sprinkle walnuts over top. Bake until just set and toothpick inserted into center comes out with moist crumbs about 30 minutes. Let cool on wire rack about 45 minutes before cutting into squares.

How to make...Spiced pumpkin cake.

Ingredients

• Baking spray
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup mild molasses
• 1/2 cup boiling water
• 8 ounces unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup pumpkin puree
• 2 tablespoons grated fresh ginger
• 2 tablespoons confectioners’ sugar
• 

Procedures

1. 1
   Adjust oven rack to middle position and preheat oven to 350°F. Spray 9-inch springform pan with baking spray. Press a square piece of parchment into bottom and up sides of pan and coat with baking spray. Press second piece of parchment into pan; coat with baking spray.
2. 2
   In medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and allspice. In 2-cup liquid measuring cup or small bowl, whisk together molasses and boiling water until thoroughly combined.
3. 3
   In large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides and bottom of bowl with rubber spatula as needed. Beat in pumpkin puree and ginger. Reduce speed to low, then add flour mixture in 3 batches, alternating with molasses mixture.
4. 4
   Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, about 45 minutes.
5. 5
   Cool cake in pan 10 minutes. Release springform and transfer cake directly onto cooling rack. Cool completely, at least 1 hour. Dust with confectioners’ sugar and serve.