The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [201]
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.
Beat cream cheese in a medium mixing bowl the with an electric mixer until light and fluffy. Add the powdered sugar, vanilla, and cinnamon; beat until well blended and smooth. Spread mixture evenly over brownie layer. Chill brownies for 1 hour in the refrigerator.
Prepare Shiny Chocolate Glaze. Spread glaze carefully over frosting. Chill brownies, covered, until cold, for at least 3 hours. Cut into squares. Store in refrigerator.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
CARAMEL-BUTTERSCOTCH-LOADED BROWNIES
Wow! If you’re a butterscotch and caramel lover (as I am), you’ll move these brownies to the top of your must-make-immediately list.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
2 cups butterscotch-flavored baking chips, divided
24 caramels, unwrapped
2 tablespoons milk
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 1 cup 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. Transfer to a wire rack and cool (do not spread melted chips).
Combine caramels and milk in a medium saucepan set over low heat, stirring until melted and smooth; drizzle over brownies. Transfer to a wire rack and cool completely. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
CARAMELICIOUS TURTLE BROWNIES
Because I am crazy for caramel, this recipe is my brownie nirvana. Decked out with gooey caramel, chocolate chips, and pecans, it’s hard to find something better—I can’t!
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1½ cups semisweet or milk chocolate chips, divided
1 cup coarsely chopped pecans
16 caramels, unwrapped
1½ tablespoons milk
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 blended and all dry ingredients are moistened; stir in ¾ cup of the chocolate chips. 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). During the last 10 minutes of baking, sprinkle the top with the pecans (so that they will toast). Remove from oven and immediately sprinkle with remaining chocolate chips. Transfer to a wire rack.
Melt the caramels with the milk in a medium saucepan set over low heat, until smooth. Drizzle caramel over brownies and cool completely. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
CHOCOLATE CARAMEL BROWNIES
A voluptuous combination of caramel and chocolate comprise these mouthwatering brownies. Share them—it’s certain they will create countless new friendships and fond memories.
1 (18.25-ounce) package chocolate fudge cake mix
1 cup chopped pecans (or walnuts)
1 cup canned evaporated milk, divided
½ cup (1 stick) butter, melted
35 caramels, unwrapped
2 cups semisweet chocolate chips
Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick