The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [207]
Combine half of the cake mix along with the butter, eggs, and vanilla extract in a large bowl with an electric mixer set on medium-high speed for 1–2 minutes, until well blended and smooth. Stir in remaining cake mix and chocolate chips with a wooden spoon until all dry ingredients are moistened and well blended (mixture will be thick). Press dough into prepared pan.
Bake for 22–25 minutes or until just set at edges. Transfer to wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
Variations:
ESPRESSO GANACHE BROWNIES: Prepare as directed above but eliminate semisweet chocolate chips and add 1 tablespoon instant espresso or coffee powder to batter. After baking, spread completely cooled brownies with Chocolate Ganache (see page 362).
WALNUT FUDGE BROWNIES: Prepare as directed above but eliminate semisweet chocolate chips and add 1 cup chopped walnuts to batter. After baking, spread completely cooled brownies with Chocolate Fudge Frosting (see page 362).
WHITE CHOCOLATE CANDY CANE BROWNIES: Prepare as directed above but eliminate semisweet chocolate chips. Transfer baked brownies to wire rack and immediately sprinkle with 2 cups white chocolate chips; let stand 5 minutes until softened but not melted. Using a table knife, spread the white chocolate evenly over brownies; immediately sprinkle with 2/3 cup crushed peppermint candy canes or striped peppermint candies.
EASY MISSISSIPPI MUD BROWNIES
Some families believe that blood is thicker than water; others believe chocolate is, and that their shared bond is an intrinsic love of the dark, delicious stuff. This recipe is just the thing for strengthening such familial bonds. Positively sumptuous, these brownies are also a breeze to put together, making them great for last-minute chocolate cravings.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1 (7-ounce) jar marshmallow creme
1¼ cups ready-to-spread milk chocolate frosting
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. 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. Dollop marshmallow creme evenly over hot brownies; gently spread with knife.
Place frosting in small saucepan set over low heat; heat until melted, about 2 minutes, stirring until smooth. Pour frosting over marsh-mallow creme. Swirl with knife to marbleize. Cool completely. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
FUDGE-FROSTED WALNUT BROWNIES
Just about every coffeehouse has a version of these classic brownies. Elegant in their simplicity of flavors, they are dressy enough to close out a posh supper party or give as a special gift. To intensify the flavor of the walnuts, lightly toast and cool them before adding to the brownie batter—it’s well worth the extra step.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup buttermilk
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup coarsely chopped walnuts, preferably lightly toasted
1 recipe Chocolate Fudge Frosting (see page 362)
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, butter, buttermilk, eggs, vanilla extract, and almond extract in a medium mixing bowl with a wooden spoon until just blended