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Bake 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 Mint Frosting. Spread frosting over cooled brownies.

Prepare Shiny Chocolate Glaze; drizzle over frosting. Refrigerate for 1 hour to set the glaze. Cut into squares. Store in refrigerator.

MAKES 24 LARGE OR 36 SMALL BROWNIES.

CLASSIC BROWNIES

Few eating pleasures are greater than biting into a warm, chewy, chocolate brownie. There may be many brownie recipes around, but this classic version is a winner, on its own or doctored with any number of stir-ins. You can also up the flavor ante by making them with buttermilk and melted butter in place of water and vegetable oil. To create your own original brownie, consider stirring in one or two of the stir-in options listed here or adding a special frosting or glaze from the “Icings, Frostings, Fillings, and Extras” chapter.

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

½ cup vegetable oil or 1 stick (½ cup) unsalted butter, melted

¼ cup water or buttermilk

2 large eggs

1–2 stir-ins, optional

Any of the frostings or glazes listed in the Icings, Frostings, Fillings, and Extras chapter, optional

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 (or butter), water (or buttermilk), 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 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.

Stir-Ins:

Stir in 1 cup of any one of the following options into prepared brownie batter and bake as directed. If adding two stir-ins (e.g., chocolate chips and nuts), decrease the quantity to ½ cup for each stir-in.

BAKING CHIPS AND BITS: Chocolate chips (e.g., semisweet, milk, or white chocolate chips) or other baking chips (e.g., butterscotch, peanut butter, or cinnamon baking chips or English toffee baking bits).

NUTS: Chopped nuts (e.g., pecans, walnuts, almonds, hazelnuts, roasted peanuts, roasted cashews, lightly salted mixed nuts, roasted Brazil nuts, macadamia nuts, or pistachios).

FRUIT AND COCONUT: Coconut or dried fruit (e.g., shredded coconut (sweetened or unsweetened), cranberries, raisins (regular or golden), currants, dried cherries, dried cranberries, chopped dried apricots, dried tropical fruit bits, or chopped banana chips).

MAKES 9 LARGE OR 16 SMALL BROWNIES.

Variation:

CAKE-STYLE BROWNIES: Increase number of eggs to three. Prepare, bake, cool, and cut as directed above.

Baker’s Note

9-inch square pan: Prepare as directed above but bake for 38–42 minutes. 13 x 9-inch pan: Prepare as directed above but bake for 28–30 minutes. 9-inch springform pan: Prepare as directed above but bake for 38–42 minutes.

COOKIES ’N’ CREAM BROWNIES

This is one of my favorite brownies, at once familiar and newfangled. And if I don’t make a batch of them at least once a month, one of my colleagues won’t speak to me.

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

½ cup vegetable oil

¼ cup water

2 large eggs

3 cups coarsely crushed creme-filled chocolate sandwich cookies, divided

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, oil, water, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in 1½ cups cookie crumbs. Spread batter into prepared pan.

Bake for 28–30 minutes or until toothpick inserted 2 inches from