The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [209]
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup dark rum
2 large eggs
¼ teaspoon ground nutmeg
4 (1-ounce) squares bittersweet chocolate, coarsely chopped
1 recipe Chocolate Rum Glaze (see page 363)
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, dark rum, eggs, and nutmeg in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in chopped chocolate. 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 for 15 minutes.
Prepare Chocolate Rum Glaze. Spread glaze over warm brownies; cool completely. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
JULIE’S CINNAMON BUTTERMILK BROWNIES
I had my friend Julie Artis—a terrific cook, great scholar, and die-hard cinnamon lover—in mind when I developed these cinnamon-scented treats. The cinnamon chips are an easy way to intensify the cinnamon flavor—look for them in the baking aisle alongside chocolate chips. If you cannot find them, leave them out or substitute semisweet chocolate chips in their place for double the chocolate goodness. And if you don’t have buttermilk, plain yogurt may be substituted. Be sure to serve these brownies alongside your favorite hot drink for the epitome of cozy.
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 ground cinnamon
1 cup cinnamon baking chips
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, buttermilk, eggs, and cinnamon in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in cinnamon 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. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
MACADAMIA AND WHITE CHOCOLATE CHUNK BROWNIES
Few can resist these brownies, not that anyone I know has ever tried. Studded with chunks of white chocolate and macadamia nuts, they were inspired by a nearly identical brownie at one of my favorite local coffeehouses.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1 cup coarsely chopped macadamia nuts
1 (6-ounce) white chocolate baking bar, coarsely chopped into chunks, divided
2 teaspoons vegetable shortening
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 the macadamia nuts and two-thirds of the white chocolate chunks. 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.
Place remaining white chocolate and shortening in small saucepan set over low heat; stir until melted and smooth. Drizzle melted chocolate over brownies. Refrigerate for at least 1 hour until chocolate is set. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
MAPLE-FROSTED BROWNIES
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