The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [211]
1 (19.5- to 19.8-ounce) package brownie mix
2 large eggs
5 tablespoons bourbon or whiskey, divided
½ cup (1 stick) unsalted butter, melted
1 teaspoon peppermint extract
Topping:
1 cup semisweet chocolate chips
¼ cup heavy cream
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, eggs, 4 tablespoons bourbon, melted butter, and peppermint extract in a medium mixing bowl with a wooden spoon until well blended. 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. Using a toothpick, poke holes all over the top of the brownies.
To make ganache topping, whisk the chocolate chips and heavy cream in a small saucepan set over medium-low heat until melted and smooth. Remove from heat and whisk in remaining bourbon.
Pour and spread evenly over brownies in pan. Refrigerate brownies until topping is set, about 2 hours (or as long as overnight). Cut brownies into squares. Store in refrigerator.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
MOCHA BUTTERCREAM BROWNIES
Making brownies for a coffee-loving friend? Give them the special treatment by adding embellishments that show you care, namely a swath of smooth Mocha Buttercream. A few extra ingredients from the pantry and several strokes of the spoon are all it takes.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1 tablespoon instant espresso or coffee powder
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom (optional)
1 recipe Mocha Buttercream Frosting (see page 370)
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, espresso powder, cinnamon, and cardamom 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.
Prepare Mocha Buttercream Frosting. Spread frosting over cooled brownies. Refrigerate for at least 1 hour or until frosting is set. Cut into squares. Store in refrigerator.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
MONKEY BUSINESS BANANA BROWNIES
These easy, banana-enhanced brownies are just right for a week’s worth of lunch bag goodies or after-school snacks. For a delicious dress-up, consider frosting these with either the Caramel or Milk Chocolate Frosting in the “Icings, Frostings, Fillings, and Extras” chapter, then sprinkle with chopped banana chips.
1 (19.5- to 19.8-ounce) package brownie mix
¾ cup mashed very ripe bananas (about 2 medium)
3 tablespoons vegetable oil
2 large eggs
1 cup milk chocolate chips
1 cup chopped walnuts or pecans
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, mashed bananas, oil, 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 chocolate chips and nuts.
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. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
NO-BAKE BROWNIES
The simplicity of chocolate brownies is one of life’s greatest (eating) pleasures.