The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [215]
Melt the white chocolate with the shortening in a small saucepan set over low heat until smooth; drizzle over brownies. Refrigerate for 1 hour to set chocolate. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
RASPBERRY CREAM CHEESE BROWNIES
With a swath of pretty-in-pink frosting and dark chocolate drizzle, small squares of these brownies are perfect for bridal and baby showers or as part of a spring luncheon dessert buffet. The creamy berry frosting is a great foil to the dark chocolate drizzle.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1 (8-ounce) package cream cheese, softened
½ cup sifted powdered sugar
½ cup seedless raspberry preserves
1 (1-ounce) square unsweetened baking chocolate, chopped
1 tablespoon unsalted butter
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). Transfer to a wire rack and cool completely.
Beat the cream cheese, powdered sugar, and preserves in a small mixing bowl with an electric mixer set on medium until smooth; spread over cooled brownies.
Place chopped chocolate and butter in a small saucepan set over low heat; stir until melted and smooth. Drizzle from the edge of a spoon in decorative swirls or lines over brownies. Refrigerate for at least 1 hour or until chocolate is firm. Cut into squares. Store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
ROCKY ROAD BROWNIES
Make this marshmallow, chocolate chip, and nut-topped rendering of the all-American brownie on a Saturday afternoon when everyone seems too busy to slow down and enjoy the day. The wafting smells of baking chocolate will silently summon everyone around the kitchen table in no time for some good old-fashioned conversation and commensality.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
3 large eggs
2 cups semisweet chocolate chips, divided
2 cups miniature marshmallows
1 cup coarsely chopped roasted, lightly salted peanuts
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; stir in 1 cup of the chocolate chips. 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 sprinkle with the marshmallows, remaining chocolate chips, and peanuts. Cover pan with cookie sheet for about 5 minutes to soften (slightly) the chocolate chips and marshmal-lows. Remove cookie sheet. Transfer to a wire rack and cool completely.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
RUM RAISIN BROWNIES
Here you have brownies with a grownup taste and the sophisticated balance of sweetness and rum. Try them warm with vanilla ice cream or, if you can find it, rum raisin ice cream.
1 cup raisins, packed
½ cup dark rum
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) butter, melted
2 large eggs
1 cup semisweet chocolate chips
Combine the raisins and rum in a small mixing bowl; soak until raisins are plump, about 30 minutes (do not drain).
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