The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [214]
MAKES 28 LARGE BROWNIES.
PECAN PIE BROWNIES
My love of pecan pie was the inspiration for this new-fashioned brownie. The combination of chewy chocolate brownie and familiar brown sugar pecan goodness is out of this world. I prefer a cakey brownie to contrast with the pecan filling (hence the three eggs in the brownie batter) but you can certainly reduce the number of eggs in the brownie batter to two for a fudgy effect. I am confident these will become a fast favorite for you, too.
¼ cup (½ stick) unsalted butter
2 tablespoons all-purpose flour
¼ cup packed brown sugar
¼ cup corn syrup
5 large eggs
1 teaspoon vanilla extract
1½ cups very coarsely chopped pecans
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
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).
Melt the butter in a medium saucepan set over medium heat; stir in flour until blended. Stir in the brown sugar, corn syrup, and 2 of the eggs until well blended. Cook over medium heat for about 4–5 minutes, stirring constantly, until bubbly. Remove from heat. Stir in vanilla and pecans. Set aside.
Combine the brownie mix, oil, water, and remaining eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread batter into prepared pan; spoon pecan mixture evenly over top.
Bake for 32–35 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.
PEPPERMINT PATTY-FROSTED BROWNIES
The impressive mint and dark-chocolate swirled frosting on these brownies is almost embarrassingly easy to make. The marbled result looks professional and the taste is fantastic. Good luck making them last!
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
28 chocolate-covered miniature peppermint patties, 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.
Bake for 28–30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
Remove pan from oven and immediately place peppermint patties to cover top of brownies. Return to oven for 3–4 minutes or until patties are softened.
Remove from oven and immediately spread the patties evenly with a small offset metal spatula or butter knife, swirling the melted chocolate and mint of the candies for a marbled design. Transfer to a wire rack and cool completely. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
RASPBERRY BROWNIES
The combination of raspberry and chocolate has timeless appeal. No one will guess that these beautiful, scrumptious brownies are so easy to prepare.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
½ cup seedless raspberry jam
1 cup white chocolate chips
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. 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). Immediately spread jam over brownies. Transfer to a wire