All-New Cake Mix Doctor - Anne Byrn [182]
5. When the cream and the brownies have chilled, remove the bowl of cream from the refrigerator and beat it with an electric mixer on high power until nearly stiff peaks form, 2 minutes. Place the mascarpone in a separate bowl, and using the same beaters, beat on low speed until fluffy, then pour in the 2 tablespoons of sherry or marsala. Continue to beat until smooth. Fold the mascarpone mixture into the whipped cream and beat on medium-high speed until just combined.
Recipe Reminders
MADE FOR
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PREP NOTES
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SPECIAL TOUCHES
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6. Remove the pan of brownies from the refrigerator and spoon the topping over them, smoothing the top with a rubber spatula. Just before serving, sift the cocoa powder over the top of the brownies, then cut them into bars (see page 400) and serve.
Keep It Fresh! Store the brownies, covered with plastic wrap or aluminum foil, in the refrigerator for up to three days. You can bake the brownie layer ahead of time and freeze it in the pan, covered with aluminum foil, for up to three months. Let the brownies thaw overnight on the counter, then make the topping.
How to Tell When Brownies Are Done
It’s best to slightly undercook brownies rather than overcook them. Brownies continue to cook in a hot pan, so undercooking helps to prevent them from drying out. The trick is to check the outside edges—when they are firm but the center is still a little soft, stick a toothpick in the center. It should come out with a few moist crumbs attached.
If you are worried about overbaking brownies, set a timer for five minutes less than the recipe suggests, turn on the light inside the oven, and look for signs of doneness. This is especially helpful if you think your oven tends to bake hotter than it should.
And to make brownies easier to slice—especially if you intentionally undercook them—place the cooled pan in the freezer or refrigerator until the brownies are firm, then slice them, arrange them on a plate, and let them come back to room temperature before serving.
NIGHT AND DAY BROWNIE BITES
OKAY, I HAVE A WEAKNESS for brownies and for cheesecake. I also can’t decide when I enjoy a bite of brownie best—in the late morning or late at night. So these little gems evolved as I tested new ways to bake up a brownie mix that would suit either morning or evening cravings. The secret is substituting brewed coffee for the water in the brownie batter. Take these to work with you and share them with coworkers. Or, serve them after a dinner party with friends.
makes:
24 brownie bites
prep:
20 minutes
bake:
22 to 26 minutes
cool:
15 minutes
Vegetable oil spray, for misting the cupcake tin(s)
For the brownie (“night”) batter
1 package (about 20 ounces) brownie mix
1/3 cup vegetable oil
1/3 cup cooled brewed coffee
1 large egg
1 teaspoon pure vanilla extract
For the cream cheese (“day”) batter
1 package (8 ounces) cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon (optional)
1 large egg
1 teaspoon confectioners’ sugar (optional), for dusting
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist one 24-cup or two 12-cup 1½- or 2-inch cup-cake tins with vegetable oil spray or line it with paper liners. Set the cupcake tin(s) aside.
2. Make the brownie batter: Place the brownie mix, oil, coffee or water, 1 egg, and vanilla in a large mixing bowl and stir with