All-New Cake Mix Doctor - Anne Byrn [173]
MIREILLE’S BROWNIES
AFTER SHARING ONLINE my way of making brownies, Mireille McKell of Chillicothe, Ohio, quickly sent me her recipe. She, too, begins with a mix but spreads marshmallow creme over the top of the baked brownies when they emerge from the oven and then pours a satiny chocolate icing on top. This is one big pan of brownies, using two boxes of mix, and it is perfect for toting to a covered dish supper when you need to feed a crowd. Or bake these and freeze half for a dessert down the road. Just thinking about these brownies makes me very hungry!
makes:
at least 30 brownies
prep:
20 minutes
bake:
45 to 50 minutes
cool:
20 minutes
For the brownies
Vegetable oil spray, for misting the pan
2 packages (about 20 ounces each) brownie mix
⅔ cup water
⅔ cup vegetable oil
4 large eggs
For the icing
6 tablespoons (¾ stick) butter
5 tablespoons milk
3 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
3¾ cups confectioners’ sugar (about 1 box), sifted
1 jar (7 ounces) marshmallow creme
1. Make the brownies: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 13 by 9–inch baking pan with vegetable oil spray. Set the pan aside.
2. Place the brownie mix, water, oil, and eggs in a large mixing bowl and stir with a wooden spoon until the ingredients are incorporated, about 50 strokes, or beat with an electric mixer on low speed for 30 seconds. Transfer the batter to the prepared baking pan, smoothing the top with a rubber spatula.
3. Place the pan in the oven and 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.
4. Meanwhile, make the icing: Melt the butter in a saucepan over medium heat. Add the milk and cocoa powder, stirring constantly until just boiling, 2 to 3 minutes. Remove the pan from the heat and add the vanilla and confectioners’ sugar, stirring until smooth. Keep the icing warm over low heat.
5. As soon as the brownies come out of the oven, spread the marshmallow creme over the top. Let the creme soften on top of the hot brownies. Then, slowly pour the warm icing evenly over the top of the marshmallow creme and spread with a knife to smooth it out. It does not matter if the marshmallow creme mixes with the icing. Let the brownies cool for 20 minutes before cutting them 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 four days. 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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SPECIAL TOUCHES
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10 Wonderful Ways to Doctor Up a Brownie Mix
No time for a recipe? Feel like winging it? Here are some easy add-ins for a box of brownie mix.
1. Fold in one cup of semisweet chocolate, white chocolate, or butterscotch chips.
2. Sprinkle a half cup of finely chopped walnuts or pecans over the top before baking.
3. Add one teaspoon of almond extract to the batter and scatter a quarter cup of sliced almonds over the top.
4. Add one cup of chopped peanut butter cups.
5. Add a half cup of chopped chocolate-covered toffee bar.
6. Add a quarter cup of brewed coffee or espresso; be sure it’s cooled.