The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [210]
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
2 teaspoons maple-flavored extract
1 cup coarsely chopped walnuts, preferably lightly toasted
1 recipe Maple Frosting (see page 369)
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, eggs, and maple extract in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in chopped walnuts. 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 Maple Frosting. Spread over cooled brownies. Cut into squares. Store in refrigerator.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
MILK CHOCOLATE BUTTERMILK BROWNIES
Rich, moist, and sweet with chocolate, these buttermilk-enhanced, milk-chocolate-frosted brownies are a quick and easy path to chocolate heaven.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup buttermilk
3 large eggs
1½ teaspoons vanilla extract
1½ cups milk chocolate chips, 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, melted butter, buttermilk, eggs, and vanilla in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in 1 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). Transfer to a wire rack and cool completely.
Melt the remaining ½ cup chocolate chips with the shortening until smooth in a small saucepan set over low heat; drizzle over brownies. Refrigerate for 1 hour to set the chocolate. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
MILK CHOCOLATE MALT BROWNIES
If any brownie can make you feel like a kid again, this is it. It’s bound to become a favorite. When baked in the brownies, the malt balls add both old-fashioned flavor and richness.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
3 large eggs
2 cups malted milk balls, coarsely chopped
1 cup milk chocolate chips
1 tablespoon 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 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; sprinkle with malted milk balls.
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.
Melt chocolate chips and shortening in a small saucepan set over low heat, until smooth, stirring. Drizzle over topping; cool completely. Refrigerate for about 10 minutes or until chocolate is firm. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
MINT JULEP GANACHE BROWNIES
Some people (like me) want too much of a good thing. This recipe suits such types by combining just enough of several extremely good things to produce an elegant but still easy-to-assemble brownie inspired by the Kentucky Derby drink of choice. You can use this recipe as a template for other liqueur ganache brownies: simply leave out the peppermint