All-New Cake Mix Doctor - Anne Byrn [181]
4. Bake the brownies until the edges have set and the center is still a little soft (press it lightly with a finger), 40 to 45 minutes. Transfer the baking pan to a wire rack and brush the brownies with the remaining 2 tablespoons of rum while they are hot. Let the brownies cool for 20 minutes before cutting them into bars (see page 400) or frosting them, if desired.
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.
Note: If you use the Chocolate Pan Frosting—and I highly recommend it—be sure to make just a small amount, the same amount needed to top a Bundt cake.
Recipe Reminders
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TIRAMISU BROWNIES
WHAT COULD POSSIBLY be better tasting than ladyfingers soaked in sherry and layered in a fluffy tiramisu? A brownie version of the perennial Italian dessert favorite. And this is such an easy recipe to prepare ahead of time for company. I say prepare ahead because the topping needs to chill and the flavors get even better after a day in the refrigerator. Just before serving dust the top of the brownies with unsweetened cocoa powder or chocolate shavings. Pour the coffee and you are in for a treat!
makes:
at least 30 bars
prep:
15 minutes
bake:
45 to 50 minutes
cool:
40 to 50 minutes
For the brownies
Vegetable oil spray, for misting the pan
2 packages (about 20 ounces each) brownie mix
⅔ cup vegetable oil
½ cup cooled brewed coffee
4 large eggs
2 tablespoons cream sherry or marsala wine
For the tiramisu topping
1 cup heavy (whipping) cream or evaporated milk
¼ cup granulated sugar
1 teaspoon instant coffee granules
1 teaspoon pure vanilla extract
8 ounces mascarpone cheese
2 tablespoons cream sherry or marsala wine
1 teaspoon unsweetened cocoa powder, for dusting
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 metal baking pan with vegetable oil spray and set the pan aside.
2. Place the brownie mix, oil, coffee, 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. Transfer the baking pan to a wire rack and brush the top of the brownies very lightly with the 2 tablespoons of the sherry or marsala. Let the brownies cool on the wire rack for 10 minutes, then place them in the refrigerator to cool completely, 30 minutes longer.
4. Meanwhile, make the tiramisu topping: Place the cream in a large microwave-safe glass mixing bowl along with the granulated sugar and coffee powder and stir to mix. Microwave on high power for 1 minute. Remove the bowl from the microwave oven and stir until the sugar and coffee powder dissolve. Stir in the vanilla. Place the bowl in the refrigerator