cherry-almond brownies

the goods:

3 ounces unsweetened chocolate, finely chopped
9 ounces semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/2 cup sugar
2 large eggs
1/4 cup coffee (decaf is fine), room temperature
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 cup toasted almonds, coarsely chopped
1/3 cup chopped dried cherries



Preheat oven to 350 degrees. In a microwave-safe bowl, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.



Add sugar, eggs, and coffee and whisk gently to combine.



Add flour, salt, and almonds and stir to combine. Gently stir in cherries.



Pour batter into an 8-inch square baking dish.



Bake just until set, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into squares.

blueberry crumb cake

the goods:

4 tablespoons unsalted butter, at room temperature, plus more for pan
1 and 1/2 cups all-purpose flour, plus more for pan and 1 teaspoon for blueberries
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
3/4 cup sugar
1 large egg
1/4 cup buttermilk
1 and 1/2 cups blueberries, picked over, rinsed, and patted dry

streusel topping:
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into tablespoons



Preheat oven to 350 degrees. Butter a 9-inch square baking pan; dust with flour, tapping out excess.



In a medium bowl, whisk together 1 and 1/2 cups flour, the baking powder, baking soda, salt, and allspice. In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg; beat until combined. Add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour; beat until just combined.



In a small bowl, toss the blueberries with remaining teaspoon flour.



Gently fold the berries into the batter; pour into the prepared pan.



Make streusel: In a medium bowl, mix the flour, sugar, and salt. Using your fingers, work in the butter until large, moist crumbs form. Sprinkle streusel evenly on top of batter.



Bake until golden brown, 45 minutes. Let cool completely.

mango parfait

the goods:

1/2 cup Greek yogurt
2 ripe mangoes, peeled, pitted, and cut into chunks
1/3 cup sugar
whipped cream, for serving

Combine mangoes, sugar, and 2 tablespoons water in a blender and puree until smooth. (refrigerate in an airtight container, up to 1 week.) Spoon 2 tablespoons yogurt into a tumbler and add 2 tablespoons yogurt. Repeat layers and top with whipped cream.

upside-down mango tartlets

the goods:

1 sheet frozen puff pastry, thawed and cut into six 3-inch circles to fit jumbo muffin pan
1/2 cup light-brown sugar
3 tablespoons unsalted butter, cut into pieces
2 ripe mangoes, peeled, pitted, and cut into 1/2-inch dice



Preheat oven to 400 degrees. Place puff pastry circle in refrigerator.



In a small saucepan, combine brown sugar, 2 tablespoons water, and a pinch of salt; bring to a boil over medium-high heat. Boil 1 minute, then add butter and stir until completely melted.



In a jumbo muffin pan, divide sugar mixture among the cups (about 4 teaspoons each).



Divide mango among cups and top with pastry.



Bake until pastry is golden brown, puffed, and juices are bubbling, 25 to 30 minutes.



Let cool on a wire rack, 15 minutes. Run a small knife around edges of pastry to loosen. Place a rimmed baking sheet over pan and quickly invert to release tartlets. Serve warm.