All-New Cake Mix Doctor - Anne Byrn [179]
1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist the bottom of an 8-inch square metal baking pan with vegetable oil spray and set the pan aside.
2. Place the brownie mix, butter, eggs, and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened, about 40 strokes. Transfer the batter to the prepared baking pan. Scatter the chopped mint chocolate candy on top of the batter 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), 38 to 42 minutes. Transfer the baking pan to a wire rack and let the brownies cool for 20 minutes before cutting them into 2-inch square bars and serving.
Keep It Fresh! Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to five days. 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.
Recipe Reminders
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Worth the Fuss Peppermint Brownies
Bake the Chocolate Mint Brownies as the recipe suggests and let them cool. Then, make a small batch of the Chocolate Pan Frosting (page 476). Stir in a quarter teaspoon of pure peppermint extract as the frosting cools. Spread this frosting over the cooled brownies, then top them with two tablespoons of crushed hard peppermint candies while the frosting is still soft. Serve the brownies with a scoop of vanilla ice cream.
PEANUT BUTTER BROWNIES
SIMILAR TO Our Favorite Peanut Butter Chocolate Bars on page 429, this recipe has an ooey-gooey chocolate filling made with sweetened condensed milk and chocolate chips. But instead of the golden cake mix, this uses a brownie mix, to which you add crunchy peanut butter. This is one of my family’s new favorite recipes and I know it will be one of yours.
makes:
at least 30 bars
prep:
20 minutes
bake:
28 to 32 minutes
cool:
20 minutes
1 package (about 20 ounces) brownie mix
1 cup crunchy peanut butter
8 tablespoons (1 stick) butter, melted
2 large eggs
1 package (12 ounces; 2 cups) semisweet chocolate chips (see Note)
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside an ungreased 13 by 9–inch metal baking pan.
2. Place the brownie mix, peanut butter, butter, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. The mixture will be thick. Set aside about 1½ cups for the topping. Place the remaining brownie mixture in the baking pan, pressing it over the bottom of the pan with your fingertips so that it reaches all sides. Set the pan aside.
The Big Chill! Freezing Tips for Brownies and Bars
Brownies and bars may be delicious freshly baked and eaten straight from the pan but they are just as tasty after being frozen. I love to keep brownies in the freezer, because I can pull them out when I need a quick dessert or just have that late-afternoon chocolate craving! Here are things you need to remember when freezing brownies and other bars.
• For best results, freeze brownies and bars in a freezer that you do not open and close often.
• It’s best to freeze brownies and bars uncut in the