{"id":253695,"date":"2026-07-13T02:59:28","date_gmt":"2026-07-12T23:59:28","guid":{"rendered":"https:\/\/1kitap1.com\/en\/bake-from-scratch-vol-12-issue-02-marchapril-2026-bake-from-scratch\/"},"modified":"2026-07-13T02:59:28","modified_gmt":"2026-07-12T23:59:28","slug":"bake-from-scratch-vol-12-issue-02-marchapril-2026-bake-from-scratch","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/bake-from-scratch-vol-12-issue-02-marchapril-2026-bake-from-scratch\/","title":{"rendered":"Bake From Scratch – Vol 12 Issue 02 MarchApril 2026 – Bake From Scratch"},"content":{"rendered":"
\"<\/figure>\n

The addition of cream cheese adds fat and moisture that keeps peanut butter from separating and drying out when baked, and the \ufb01 nished product is a fudgy brownie swirled with creamy ribbons of peanut butter goodness. Brownie: 8 ounces (226 grams) 60% to 70% cacao bittersweet chocolate, chopped \u00be cup (170 grams) unsalted butter, cubed 1\u2154 cups (200 grams) confectioners\u2019 sugar \u00be cup (165 grams) \ufb01 rmly packed dark brown sugar 1\u00bc cups (156 grams) all-purpose \ufb02 our 3 tablespoons (15 grams) unsweetened cocoa powder, sifted \u00be teaspoon kosher salt \u00be teaspoon instant espresso powder \u00bc teaspoon baking powder 4 large eggs (200 grams), lightly beaten and room temperature 2 teaspoons (8 grams) vanilla extract Swirl: (8-ounce) package (226 grams) cream cheese, softened \u00bd cup (128 grams) creamy peanut butter \u2153 cup (67 grams) granulated sugar large egg (50 grams), room temperature tablespoon (8 grams) all-purpose \ufb02 our teaspoon vanilla extract 1.<\/p>\n

Preheat oven to 325\u00b0F (160\u00b0C). Line a 9-inch square baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray. 2. For brownie: In the top of a double boiler, heat chocolate and butter over simmering water, whisking occasionally, until melted and smooth. Turn o\ufb00 heat, and whisk in confectioners\u2019 sugar and brown sugar until well combined, 1 to 2 minutes.<\/p>\n

(Mixture will not be completely smooth.) Remove from heat; let cool for 5 minutes. 3. In a medium bowl, whisk together \ufb02 our, cocoa, salt, espresso powder, and baking powder. 4. Gradually add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in \ufb02 our mixture just until combined. Spread two-thirds of batter (about 3 cups or 762 grams) into prepared pan.<\/p>\n

5. For swirl: In another medium bowl, beat all ingredients with a hand mixer at medium speed until smooth and creamy. Spoon mixture onto batter in large dollops. Spoon remaining brownie batter around swirl mixture in large dollops. Using a wooden pick, swirl together layers. 6. Bake until a wooden pick inserted in center comes out with a few moist crumbs or an instant- read thermometer inserted in center registers 200\u00b0F (93\u00b0C), 50 to 55 minutes.<\/p>\n

Let cool in pan for 15 minutes. Using excess foil as handles, remove from pan, and let cool completely on a wire rack before cutting into bars. Refrigerate in an airtight container for up to 3 days. bake from scratch Makes 9 to 12 brownies Inspired by the indulgent layers of millionaire shortbread bars, these brownies feature a layer of thick, gooey caramel, delicately topped with a dark chocolate ganache. A sprinkle of sea salt on top cuts through the richness of the brownies and hearkens back to the subtle saltiness of shortbread in the original bars.<\/p>\n

\n

The first Ankarsrum machine was introduced over 80 years ago. The ingenious design and engineering has only changed a little, proving that quality from Sweden is something else. ankarsrum.com\/us VOLUME 12 | ISSUE 2 MARCH | APRIL 2026 EDITORIAL EDITOR-IN-CHIEF Brian Hart Hoffman INTEGRATED MARKETING SOLUTIONS BRAND PARTNERSHIPS DEVELOPMENT MANAGER Meredith Butcher REGIONAL ADVERTISING DIRECTORS Lindsay Jones Edmonds [AL, AR, LA, MS] Mary-Evelyn Dalton [NY, TN, TX, VA, WA] Julie Goering [FL, GA, NC, SC] Julie Riley [Midwest, Northeast, Northwest] SALES DEVELOPMENT REPRESENTATIVE Megan Lankford ADMINISTRATIVE DIRECTOR OF BUSINESS DEVELOPMENT Amanda Golz EVENT DIRECTOR Charlotte Gibens PRODUCTION\/CIRCULATION MANAGER Samantha Sullivan DIRECTOR OF INTEGRATED BRAND PARTNERSHIPS Lindsay Jones Edmonds ADVERTISING & MARKETING MANAGER Mandy Pettit DIGITAL ADVERTISING COORDINATOR Madison McCombs ADVERTISING PRODUCTION REPRESENTATIVE Jacob Carey For assistance with advertising, please call (205) 995-8860.<\/p>\n

DIGITAL MEDIA DIRECTOR OF DIGITAL EXPERIENCE Courtney duQuesnay DIRECTOR OF MARKETING Kari Parker DIGITAL EDITOR Sarah Jarnagin ECOMMERCE MANAGER Laura Hammonds MARKETING DESIGNER Megan Jean-Anne FOUNDER Phyllis Hoffman DePiano (1953\u20132023) PRESIDENT\/CEO Eric W. Hoffman EVP\/COO Greg Baugh EVP\/CCO Brooke Michael Bell EVP\/CFO Russ Gambrell EVP\/CSO 83 PRESS Kristy Harrison PRESIDENT\/CCO Brian Hart Hoffman VP\/TECHNOLOGY Matthew Scott Holt VP\/HUMAN RESOURCES AND ADMINISTRATION Judy Brown Lazenby VP\/ADVERTISING Amy Robertson VP\/FINANCE Laura Sappington SUBSCRIPTION CUSTOMER SERVICE Bake from Scratch, PO Box 35061 Seattle, WA 98124-5059 Email: bakefromscratch@emailcustomerservice.com Phone: (888) 647-7304 EDITORIAL & ADVERTISING OFFICE 2323 2nd Avenue North Birmingham, AL 35203 Email: bakefromscratch@hoffmanmedia.com Phone: (205) 995-8860 Bake from Scratch ISSN 2472-0089 is published bimonthly by Hoffman Media, LLC, 2323 2nd Avenue North, Birmingham, AL 35203.<\/p>\n

The cover and contents of Bake from Scratch are fully protected by copyright and cannot be reproduced in any manner without prior written permission. All rights reserved in all countries. Subscription Rates: For the United States, $39.95 per year, 6 issues, add $10 for postage in Canada, add $20 elsewhere. Single issue $14.99 available at newsstands and bookstores. Periodicals postage paid in Birmingham, Alabama, and additional mailing offices. POSTMASTER: Send address changes to Bake from Scratch, PO Box 35061, Seattle, WA 98124-5059.<\/p>\n

\u00a92026 Hoffman Media, LLC. Printed in the USA. EDITORIAL DIRECTOR Nancy Meeks SENIOR FEATURES EDITOR Amber Wilson ASSISTANT EDITOR Shelby Duffy BAKING AND PASTRY EDITOR Katie Moon Dickerson SENIOR COPY EDITOR, FOOD Meg Lundberg CONTRIBUTING EDITORS Rose Levy Beranbaum, Erin Jeanne McDowell VISUAL MEDIA DIRECTOR Stephanie Welbourne Steele SENIOR PHOTOGRAPHER John O\u2019Hagan PHOTOGRAPHERS Jim Bathie, Katie Graves SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel ADMINISTRATIVE SENIOR ART DIRECTOR Tracy Wood-Franklin SENIOR ART DIRECTOR Cailyn Haynes ART DIRECTOR Liz Kight GRAPHIC DESIGNER Courtney Bell STYLISTS Maghan Armstrong, Haley Bowen, Emily Thomas TEST KITCHEN DIRECTOR Laura Crand<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

\n
\n

Table of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n