The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [199]
2 (19.5- to 19.8-ounce) packages brownie mix
4 large eggs
½ cup water or buttermilk
1 cup vegetable oil or 2 sticks (1 cup) unsalted butter, melted
Preheat oven to 350°F. Position a rack in the lower third of the oven. Foil-line a 15 x 10 x 1-inch pan (see page xxiv), letting the foil overlap just two of the pan’s sides.
Combine the brownie mixes, eggs, water and oil in a large mixing bowl with a wooden spoon until well blended. Spread batter into prepared pan.
Bake for 50–55 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.
When cool, slide a knife between the pan and the brownies on the unlined sides. Lift the ends of the foil liner and transfer to a cutting board. Cut brownies into squares.
MAKES 36 LARGE OR 48 SMALL BROWNIES.
BLACK AND TAN LAYERED BROWNIES
Old-fashioned brownies get a new treatment with a middle layer of butterscotch and a generous spread of cocoa icing as the crowning touch. For “Black and White” brownies, substitute white chocolate chips for the butterscotch chips.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1 cup chopped pecans, divided
1 cup semisweet chocolate chips
2 cups butterscotch chips, divided
2 cups sifted powdered sugar
¼ cup unsweetened cocoa powder
3 tablespoons hot water
¼ cup (½ stick) unsalted butter, melted
1 teaspoon vanilla extract
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 ½ cup of the chopped pecans, all of the chocolate chips, and ½ cup of the butterscotch chips. 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 remaining butterscotch chips. Return to oven for 1 minute to soften chips; spread the melted chips evenly over brownies with the back of a spoon. Transfer to a wire rack and cool completely.
Whisk the powdered sugar, cocoa powder, hot water, melted butter, and vanilla in a small mixing bowl until smooth (mixture will be thin).
Carefully spoon over butterscotch layer, spreading to cover; sprinkle with remaining pecans. Cool completely to set the glaze. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
BLACK FOREST BROWNIES
I cannot speak for everyone, but by the time Valentine’s Day rolls around, I’m either stumped for ideas or strapped for time. Enter in these Black Forest Brownies, an easy yet extravagant treat that solves any such Valentine’s crises. They look gorgeous (and very festive with the contrasts of dark brownie, snowy whipped cream, and bright red cherries) and they taste spectacular. You’re sure to earn kudos and win hearts.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1 (21-ounce) can cherry pie filling
1 (2-cup) recipe for Sweetened Whipped Cream (see page 375)
2 (1-ounce) semisweet chocolate baking bars, grated with vegetable peeler
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 the brownie mix, oil, water, and eggs in a medium mixing bowl with a wooden spoon until just