The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [197]
MAKES 24 LARGE OR 36 SMALL BROWNIES.
ALMOND JOYFUL COCONUT BROWNIES
Inspired by a favorite candy bar of similar name, these moist, almond-, coconut-, and milk chocolate–packed brownies are more confection than brownie. To enhance the almond flavor, lightly toast the almonds before sprinkling onto the brownies.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1 teaspoon almond extract
2 cups sweetened shredded coconut, divided
1½ cups milk chocolate chips
½ cup sliced almonds, preferably lightly toasted
Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine the brownie mix, oil, water, eggs, and almond extract in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in 1 cup coconut. Spread batter into prepared pan.
Bake for 28–30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Remove from oven and immediately sprinkle with chocolate chips. Return to oven for 1 minute to soften chips; spread the melted chips evenly over brownies with the back of a metal spoon.
Transfer to a wire rack and sprinkle with almonds and remaining coconut. Gently press into melted chocolate. Cool completely. Refrigerate for 1 hour to set the chocolate. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
ALMOND TOFFEE-TOPPED BROWNIES
If you like brown sugar (and would anyone who doesn’t please step forward?), these are your brownies. With tempting toffee and crunchy bits of brown-sugary almonds, each square tastes like an English toffee chocolate bar transformed into a brownie.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1 cup English toffee baking bits
1/3 cup unsalted butter
½ cup packed dark brown sugar
1 tablespoon all-purpose flour
2 tablespoons milk
1 cup sliced almonds
Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine the brownie mix, oil, water, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in toffee bits. Spread batter into prepared pan.
Bake for 28–30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
While brownies bake, combine the butter, brown sugar, flour, milk, and almonds in a medium saucepan. Cook and stir over medium heat until sugar is dissolved, about 4–5 minutes.
Remove brownies from oven and turn oven to broiler setting; position oven rack 4–6 inches from the heat. Pour almond topping over brownies, spreading evenly. Broil 1–2 ½ minutes, until bubbly and light golden. Transfer to wire rack and cool completely. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
AMARETTO CAFÉ CREAM BROWNIES
Here the archetypal brownie is taken to new coffeehouse-inspired heights with the enhancement of almonds, coffee, and cream.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, softened
1/3 cup milk
2 large eggs
12 ounces (1½ (8-ounce) packages) cream cheese, softened
1 (7-ounce) jar marshmallow creme
1½ tablespoons instant espresso or coffee powder
1 teaspoon almond extract
1 cup chopped walnuts
Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine