All-New Cake Mix Doctor - Anne Byrn [176]
• For thirty-two bars: Make a cut cross-wise down the center of the brownies or bars, then cut them in half lengthwise; you will have four large pieces. Cut each of these pieces in quarters along the long side of the pan, then cut these smaller pieces in half crosswise. You will have a total of thirty-two brownies or bars.
• For the most bars of all, forty bitesize portions: Starting at the short end, make four lengthwise cuts, each about 1¾ inches wide. Then make seven cross-wise cuts, each about 1¾ inches wide, for a total of forty brownies or bars.
With this math in mind, you can turn out your favorite size bar just by using a ruler and your eye. No matter what size you slice, to keep the edges nice and straight run the knife under warm water before making each cut.
CRANBERRY ALMOND BROWNIES
PUBLICIST RON LONGE shared with me the way he adds fresh cranberries to brownies he serves at holiday parties. The idea intrigued me, but instead of using fresh cranberries, I opted for the sweetened dried cranberries that are available all the time, which means I can make this recipe year-round! Cranberries and almonds are natural flavor partners. This is such a decadent recipe no one will ever guess it started with a mix. Substitute a scattering of white chocolate chips for the chocolate ones for an even more festive look.
makes:
at least 30 brownies
prep:
15 minutes
bake:
45 to 50 minutes
cool:
about 20 minutes
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
2 packages (about 20 ounces each) brownie mix
1 cup (2 sticks) butter, melted
4 large eggs
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
¼ teaspoon ground cinnamon
1 cup dried sweetened cranberries (see Note)
½ cup (3 ounces) semisweet chocolate chips
2 tablespoons sliced almonds
1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist 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, eggs, vanilla and almond extracts, and cinnamon in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture is smooth, about 30 seconds longer. Fold in the cranberries. Transfer the batter to the prepared baking pan, smoothing the top with the rubber spatula. Scatter the chocolate chips and almonds on top.
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. Transfer the baking pan to a wire rack and let the brownies sit until nearly cool, about 20 minutes.
4. Cut the brownies into bars (see page 400) and serve warm or let cool to room temperature, 10 minutes longer.
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 brownies in the pan, covered with aluminum foil, for up to three months. Let the brownies thaw overnight on the counter before serving.
Note: If you like, substitute dried cherries for the cranberries in this recipe. And if you want to use fresh cranberries, add 1 cup rinsed, drained fresh cranberries instead of the dried ones. They pop open while baking and because the brownies are plenty sweet, no additional sugar is necessary.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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