The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [216]
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. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
S’MORES BROWNIES (BROWNIE MIX)
No tents or sleeping bags are required for this brownie rendition of a classic campfire treat. Gooey marshmallows and melted chocolate chips piled atop a graham cracker and brownie base? It doesn’t get much better than this.
10 whole graham crackers, broken crosswise in half (20 squares), divided
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil ¼ cup water
2 large eggs
2 cups semisweet chocolate chips, divided
2 ½ cups miniature marshmallows
Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Line a 13 x 9-inch baking pan with foil, with ends of foil extending beyond sides of pan; spray bottom of foil-lined pan with nonstick cooking spray.
Place 15 of the graham squares in bottom of pan, overlapping slightly. Break remaining 5 graham squares into large pieces; set aside.
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. Carefully spread batter into graham cracker-lined 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). Sprinkle evenly with the marshmallows and remaining chocolate chips. Bake for an additional 3–5 minutes or until marshmallows begin to puff. Poke reserved graham pieces gently through marshmallows into the brownie (let them stick out).
Transfer to a wire rack and cool completely. Lift brownies out of pan onto cutting board using foil handles. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
S’MORES BROWNIES (CAKE MIX)
Here is a delicious brownie-based interpretation of the classic campfire classic.
1¾ cups graham cracker crumbs
2 tablespoons sugar
1 cup (2 sticks) butter, melted, divided
1 (18.25-ounce) package chocolate fudge cake mix
2/3 cup (1 (5-ounce) can) evaporated milk
1 cup miniature semisweet chocolate chips
3 ½ cups miniature marshmallows
Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Foil-line a 13 x 9-inch baking pan (see page xxiv).
Combine the graham cracker crumbs, sugar, and half (1 stick) of the melted butter in a medium bowl until well blended. Press crumb mixture evenly into bottom of foil-lined pan. Bake for 5 minutes.
Meanwhile, combine the cake mix, remaining melted butter, evaporated milk, and miniature chocolate chips in a large bowl with an electric mixer set on medium speed for 1–2 minutes, until all dry ingredients are moistened and well blended (batter will be thick). Carefully spread batter over graham cracker crust.
Bake for 22–25 minutes or until just set at edges. Remove from oven and turn oven to broil setting. Position the oven rack 8–10 inches from heat source. Sprinkle brownies evenly with marshmallows. Broil 1–3 minutes, until marshmallows are puffed and browned (watch carefully to avoid scorching; marshmallows should still hold their shape).
Transfer to wire rack and cool completely. Cut into bars with knife sprayed with nonstick cooking spray.
MAKES 24 LARGE OR 36 SMALL BARS.
SNICKERY SUPREME BROWNIES
Supreme indeed! Take these to any gathering and I guarantee you will come home with an empty plate. Best of all, they are a snap to make.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1 cup semisweet chocolate chips
¼ cup (½ stick) unsalted butter
3 (2.1-ounce) chocolate-covered peanut-caramel nougat candy bars (e.g., Snickers), coarsely chopped
Preheat oven to 350°F (325