• Choose a category
• All
• Classic-Fiction

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. Cut into squares. Top each brownie (warm or completely cooled) with pie filling, Sweetened Whipped Cream, and grated chocolate.

MAKES 9 SERVINGS.

BRANDY-LACED “FRUITCAKE” BROWNIES

You have to try these brownies to believe how yummy they are. If you love fruitcake, this may supplant your favorite recipe, and if you’re not a fan, you will become a fast convert with one or two bites of these rich, delicious holiday treats, which boast four kinds of dried fruit (no glacé cherries!), toasted walnuts, and a generous pour of brandy.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup (1 stick) unsalted butter, melted

¼ cup brandy or dark rum

3 large eggs

1/3 cup chopped walnuts, preferably lightly toasted

1/3 cup chopped dried apricots

1/3 cup chopped dried figs

1/3 cup chopped pitted dates

1/3 cup dried tart cherries or cranberries

1 recipe Cream Cheese Frosting (see page 366)

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, melted butter, brandy, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Stir in the walnuts and dried fruits. 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.

Prepare Cream Cheese Frosting. Spread frosting over cooled brownies. Cut into squares. Store in refrigerator.

MAKES 24 LARGE OR 36 SMALL BROWNIES.

BROWNED BUTTER CASHEW BROWNIES

Punctuated with velvety bits of roasted cashews and finished with a sleek spread of browned-butter frosting, this is a winning new twist on classic brownies. Prepare for this page to become dog-eared and batter-splattered from repeated use.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup (1 stick) unsalted butter, melted

¼ cup water

2 large eggs

2 cups coarsely chopped roasted, lightly salted cashews, divided

1 recipe Browned Butter Icing (see page 360)

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, melted butter, water, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in 1 cup chopped cashews. 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.

Prepare Browned Butter Icing. Spread over cooled brownies; sprinkle with remaining cashews. Cut into squares.

MAKES 9 LARGE OR 16 SMALL BROWNIES.

CAPPUCCINO BROWNIES

Think of the layers of a perfect cappuccino and you will understand the construction of these brownies: an espresso/brownie base, a layer of cinnamon-flecked creaminess, and a smooth chocolate finish. Coffee lovers will be transported.

1 tablespoon instant espresso or coffee powder

¼ cup water

1 (19.5- to 19.8-ounce) package brownie mix

½ cup vegetable oil

2 large eggs

Topping:

1 (8-ounce) package cream cheese, softened

¾ cup sifted powdered sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 recipe Shiny Chocolate Glaze (See page 374; prepare full recipe)

Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray an 8-inch-square baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Dissolve the espresso powder in the water in a medium mixing bowl. Add the brownie mix, oil, and