The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [203]
Bake for 37–40 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely. If desired, spread with Dark Chocolate Frosting.
MAKES 48 BROWNIES.
CHOCOLATE-COVERED CHERRY BROWNIES
These brownies remind me of a hard-to-find candy bar from my childhood known as a “mountain bar.” It came in several flavors but my favorite was the cherry version, which had a crispy chocolate exterior and a cherry and almond-flavored cream filling. But as good as these candy-shop-inspired brownies are, I guarantee they’re even better warm, topped with vanilla ice cream.
2 (6-ounce) jars maraschino cherries without stems, drained, liquid reserved
1 (19.5- to 19.8-ounce) package brownie mix
10 tablespoons (1¼ sticks) unsalted butter, melted, divided
2 large eggs
½ teaspoon almond extract
1½ cups semisweet chocolate chips
1½ cups sifted powdered sugar
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).
Coarsely chop maraschino cherries; set aside.
Combine the brownie mix, 8 tablespoons (1 stick) butter, ¼ cup reserved cherry liquid, eggs, and almond extract in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in cherries and chocolate 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). Transfer to a wire rack and cool completely.
Combine powdered sugar, remaining melted butter and 2 teaspoons reserved cherry liquid in small mixing bowl; stir. Add enough additional reserved cherry liquid, if needed, to make glazing consistency. Spread over brownies. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
CHOCOLATE CREAM CHEESE CHOCOLATE-CHIP BROWNIES
Old-fashioned brownies get a triple dose of chocolate in this very easy but very delicious recipe. In case you have any doubts, these are a huge hit with kids.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1½ cups miniature semisweet chocolate chips, divided
1 recipe Chocolate Cream Cheese Frosting (see page 361)
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 1 cup of the miniature 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). Transfer to a wire rack and cool completely.
Prepare the chocolate cream cheese frosting. Frost brownies with frosting and sprinkle with remaining chocolate chips. Cut into squares. Store in refrigerator.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
CHOCOLATE-GLAZED MINT-FROSTED BROWNIES
Much to my joy, my mother made a version of these layered brownies every Christmas of my childhood. Using brownie mix streamlines her recipe for these festive cookies that are lovely for the winter holidays but also welcome year-round.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
½ teaspoon peppermint extract
1 cup semisweet chocolate chips
1 recipe Mint Frosting (see page 374)
1 recipe Shiny Chocolate Glaze (see page 374)
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 peppermint extract in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Stir in the