Welcome to Week 4 in our summertime Star-Telegram's Kids Cooking Club!
Each week for six weeks in the Thursday Your Life section, we're presenting a local chef or food specialist working in the kitchen with kids, complete with recipes. Our goal is to have kids cook their way through the recipes (with some parental guidance), jot down a few notes and shoot a photo or two, if you like. At the end of the summer, club members will receive a certificate of completion. For complete rules on how to join, go to our blog at www.star-telegram.com/living. This week, we're featuring brownie recipes from a recent kids cooking class at the Dish Event Center inside the Market Street grocery store in Colleyville.
Meet the cooks
Judy Waitkus, manager, Dish Event Culinary School, Market Street
Students, ages 7 to 11, who participated in a Dish class called World of Brownies
Whatever your age, you're probably a big fan of this portable treat. Brownies make a perfect goody to take to parties, and a brownie serves as a good base for an elaborate dessert, such as a brownie sundae.
In this class, kids learned four recipes. Chef Judy shares two of those recipes here: Mexican cinnamon brownies, with a taste from south of the Texas border, and Rockin' s'more bars, an easy recipe that uses a packaged brownie mix.
Rockin' s'more bars
1 (10.5-ounce) Duncan Hines Snack package brownie mix
4 graham crackers
1 cup miniature marshmallows
4 bars milk chocolate, coarsely chopped or broken into small pieces
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan and line it with parchment paper.
2. Prepare brownie mix according to package directions. Spread into prepared pan.
3. In a medium bowl, break graham crackers into 1-inch pieces and toss with marshmallows and milk chocolate. Set s'more mixture aside.
4. Bake brownies for 15 minutes in the preheated oven. Remove from oven, then sprinkle the s'more mixture evenly over the top. Bake for an additional 10 minutes, or until brownie mixture is done. Allow to cool before cutting into squares.
Mexican cinnamon brownies
3 ounces unsweetened chocolate squares
1/2 cup unsalted butter (1 stick)
3 large eggs
1 cup sugar
3/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped pecans (optional)
1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan.
2. In a medium bowl, melt the chocolate squares and the butter in the microwave in increments of 30 seconds, stirring well in between each heating. Set aside.
3. Using an electric mixer, beat the eggs in a large bowl until foamy, then add the sugars and the vanilla extract, and beat until they are well combined. Stir in the chocolate until it is thoroughly combined.
4. In a medium-size bowl, stir together the flour, baking powder, salt and cinnamon. Add the dry ingredients to the egg-and-sugar mixture and beat until smooth. Fold in the pecans.
5. Pour the batter into the greased pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.