The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [213]
MAKES 9 LARGE OR 16 SMALL BROWNIES.
ORANGE CREAM-FROSTED BROWNIES
Accented with a creamy orange frosting, these brownies are a heavenly marriage of flavors. One (6-ounce) container of frozen orange juice concentrate is enough to make both the brownies and the frosting.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup frozen (thawed) orange juice concentrate
2 large eggs
1 recipe Orange Cream Cheese Frosting (see page 372)
½ cup semisweet chocolate chips
1 tablespoon 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, orange juice concentrate, 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 and cool completely.
Prepare Orange Cream Cheese Frosting; spread over cooled brownies.
Place chocolate chips and shortening in small saucepan set over low heat; stir until melted and smooth. Drizzle over brownies. Refrigerate for at least 1 hour, until chocolate is set. Cut into squares. Store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
PEANUT BUTTER CHEESECAKE SWIRL BROWNIES
These thick, chewy brownies are loaded. With a chocolaty base, a rich swirl of peanut butter-infused cheesecake batter, and a handful of peanut butter baking chips, they’re decadence to the max.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
3 large eggs
1 cup peanut butter baking chips
1 (8-ounce) package cream cheese, softened
¼ cup creamy peanut butter
3 tablespoons packed brown sugar
1½ tablespoons all-purpose flour
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 2 eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in peanut butter chips. Spread two-thirds of the batter in prepared pan.
Beat the cream cheese, peanut butter, brown sugar, flour, and remaining egg in a medium mixing bowl with an electric mixer set on medium until smooth.
Spoon and spread peanut butter mixture over batter in pan. Drop remaining brownie batter by spoonfuls onto peanut butter mixture; swirl with tip of knife for marbled effect.
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. Store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
PEANUT BUTTER CUP BROWNIES
If chocolate–peanut butter cravings are part of your genetic blueprint, you’ll want to whip up these easy-to-assemble brownies ASAP.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
28 1-inch chocolate-covered peanut butter cup candies, unwrapped
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. Arrange candies in rows (7 across, 4 down) on batter. Press candies into batter slightly.
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 (with peanut butter cup at