All-New Cake Mix Doctor - Anne Byrn [180]
• If you are freezing cut bars, wrap them in aluminum foil then place the foil package in a resealable plastic freezer bag.
• Cut bars can also be frozen in plastic containers with tight-fitting lids.
• Although brownies and bars can be frozen frosted or unfrosted, for best results, freeze them unfrosted, thaw them, then frost before serving.
• For convenience, you can pull individual frozen bars from the freezer, place them on a microwave-safe plate, and speed thaw the bars in the microwave before serving.
• Brownies and bars keep frozen for two to six months in the freezer.
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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3. Place the chocolate chips and condensed milk in a mediumsize microwave-safe glass bowl and microwave on high power for 1 minute. Stir in the vanilla and continue stirring until the chocolate has melted and the mixture is smooth and creamy. Pour the chocolate mixture into the baking pan, spreading it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingertips, crumble the reserved topping and scatter it over the chocolate mixture. Place the pan in the oven.
4. Bake the brownies until the edges have set and the top crust springs back when lightly pressed with a finger, 28 to 32 minutes. Transfer the baking pan to a wire rack and 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 three days or for up to a week in the refrigerator. Freeze the brownies in the pan, wrapped in aluminum foil, for up to three months. Let the brownies thaw overnight on the counter before serving.
Note: If you use white chocolate chips instead of semisweet you will have the most beautiful bars.
Beth’s Unbelievable Brownies
My friend Beth Meador is a good cook who passed along her secret for making the best brownies. She starts with any good brownie mix and follows the directions on the package. “But you’ve got to underbake it.” Then she frosts the brownies with a homemade chocolate icing, such as Martha’s Chocolate Icing (page 480).
RUM-SOAKED APRICOT BROWNIES
I ADORE THE RUM AND APRICOT flavor duo. Add chocolate and that may be the most winning dessert triumvirate of flavors imaginable. So with that in mind I created a brownie that is dazzling enough to serve at your next dinner party. We adults deserve something all our own once in a while.
makes:
16 brownies
prep:
10 minutes
bake:
40 to 45 minutes
cool:
20 minutes
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
½ cup finely chopped dried apricots (8 to 10 apricots)
¼ cup plus 2 tablespoons dark rum
1 package (about 20 ounces) brownie mix
8 tablespoons (1 stick) butter, melted
2 large eggs
Chocolate Pan Frosting (optional; page 476, see Note)
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, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the apricots and ¼ cup of rum in a 2-cup glass measuring cup and heat in the microwave on high power for 1 minute. Remove the measuring cup from the microwave and let cool for 10 minutes; the apricots will soak up the rum as they cool.
3. Place the