All-New Cake Mix Doctor - Anne Byrn [172]
I have come to like unsalted butter better than lightly salted in these recipes because it gives a more homemade taste. I add nuts on top just before baking so they have a chance to crisp up and develop flavor while they’re in the oven. And lastly, I don’t overbake brownies and bars. If you tend to forget what’s in the oven, set a timer!
That’s it. Many recipes will call for a baking temperature of 350°F, while others call for 325°F. I have suited the temperature to the recipe. You’ll have nicer bars that bake more evenly and have a crisper exterior if you bake them in a metal pan, not a glass one. Other than that, pour a glass of milk and enjoy this assortment of easy bars, brownies, and cookies. No one will ever know they began with a box.
OLD-FASHIONED PAN BROWNIES
THIS IS THE WAY WE MADE BROWNIES when I was growing up—big and cakey with a homemade pan frosting poured on top. You had to let the frosting set before you sliced the brownies and this was the hardest thing to do! It took willpower to walk out of the kitchen and let that frosting harden. But the wait was worth it. If you are traveling with these, let the pan cool, cover it with a snap-on lid or with aluminum foil, and you’re ready to go.
makes:
at least 30 brownies
prep:
15 minutes
bake:
45 to 50 minutes
cool:
30 minutes
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
2 packages (about 20 ounces each) brownie mix
12 tablespoons (1½ sticks) butter, melted
½ cup buttermilk
4 large eggs
2 teaspoons pure vanilla extract
Chocolate Pan Frosting (make the amount for a sheet cake; page 476)
½ cup chopped pecans (optional)
1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist the bottom of a 13 by 9–inch metal baking pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the brownie mix, butter, buttermilk, eggs, and vanilla in a large mixing bowl and stir with a wooden spoon until moistened, about 40 strokes. Transfer the batter to the prepared baking pan and place the pan in the oven.
3. Bake the brownies until the edges have set and the center is still a little soft (press it lightly with a finger), 45 to 50 minutes. Transfer the baking pan to a wire rack and let the brownies cool for 20 minutes before frosting.
4. Meanwhile, make the Chocolate Pan Frosting.
5. Pour the frosting over the top of the brownies, spreading it evenly with a metal spatula. If desired, sprinkle the pecans over the frosting before it sets. Let the frosting set for 10 minutes before cutting the brownies into bars (see page 400) and serving.
Keep It Fresh! Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the uncut brownies in the pan, covered with aluminum foil, for up to three months. Let the brownies thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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Yummy Yogurt Brownies
An easy and delicious way to cut the fat in a brownie recipe is to substitute nonfat vanilla yogurt for the oil and liquid called for in your recipe. If a recipe calls for a stick of butter use a half cup of yogurt instead. The brownies