The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [198]
Beat cream cheese, marshmallow creme, espresso powder, and almond extract in a medium mixing bowl with electric mixer set on medium until smooth. Spread evenly over brownie mixture. Add walnuts to reserved 1 cup brownie mixture; mix well. Sprinkle evenly over cream cheese mixture.
Bake for 28–30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer to a wire rack and cool completely. Cut into squares. Store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
APRICOT MACAROON BROWNIES
Te quiero. Je t’aime. S’ayapo. There are many ways to say “I love you,” but a batch of these toasty coconut and apricot brownies will do it in any language. They come together in a flash, allowing plenty of time to sit back and savor.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
2/3 cup apricot preserves
1/3 cup butter
1 (10-ounce) package marshmallows
1 (7-ounce) package shredded coconut, 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, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. 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). Transfer to a wire rack and cool completely. Spread evenly with apricot preserves.
Meanwhile, melt butter in a large saucepan set over low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; stir in toasted coconut. Spread evenly over apricot layer using back of large spoon or spatula. Cool completely. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BARS.
BEST “BOOSTED” BROWNIES
What’s the secret to this incredibly delicious, intensely chocolate batch of brownies? Butter in place of oil for added flavor and richness, buttermilk in place of water for an extra tender-chewy crumb, and a splash of vanilla and a dash of espresso powder, both of which deepen the dark chocolate flavor. And, of course, more chocolate, in the form of bittersweet chocolate chunks.
1 tablespoon instant espresso or coffee powder
2 teaspoons vanilla extract
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup buttermilk
2 large eggs
4 (1-ounce) squares bittersweet chocolate, coarsely chopped into chunks
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 an 8-inch-square baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine espresso powder and vanilla in a small cup until dissolved.
Combine the brownie mix, melted butter, buttermilk, eggs, and vanilla-espresso mixture in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Stir in the chopped chocolate. Spread batter into prepared pan.
Bake for 40–44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer to a wire rack and cool completely. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
BIG-BATCH BROWNIES
Brownies are a perennial hit for great big gatherings. This doubled recipe lets you satisfy the whole gang while keeping your kitchen time minimal. To gild the lily in a matter of minutes, smooth a layer of prepared chocolate frosting over the cooled brownies, or take a few minutes more to prepare