The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [217]
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 the 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 to cool.
Combine chocolate chips and butter in a medium saucepan; stir over low heat until chocolate is melted and mixture is smooth. Pour and spread over brownies and immediately sprinkle with chopped candy bars. Gently press chopped candy into chocolate layer. Cool. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
SOUR CREAM BROWNIES WITH BROILED BROWN SUGAR TOPPING
These irresistible brownies are the stuff from which the concept “comfort food” is derived. Frankly, I could eat the topping on its own straight from a spoon (it’s a brown sugar thing), but it is truly delectable atop the sour cream brownie base.
1 (19.5- to 19.8-ounce) package brownie mix
3 large eggs
1 cup sour cream, divided
½ cup (1 stick) unsalted butter, melted, divided
1½ cups sweetened shredded coconut
½ cup chopped pecans
1 cup packed brown sugar
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, ¾ cup of the sour cream, and ¼ cup melted butter 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).
While brownies bake, combine the coconut, chopped pecans, brown sugar, remaining sour cream and remaining melted butter in a medium mixing bowl and blend with a wooden spoon.
Remove brownies from oven and turn oven to broiler setting. Spread brownies evenly with the prepared topping. Broil 4 inches from heat for 2–3 minutes or until golden brown (watch carefully to avoid burning). Transfer to a wire rack and cool completely. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
SOUR CREAM BROWNIES WITH CHOCOLATE VELVET FROSTING
I tested and retested this recipe until I came up with this moist, incredibly flavorful rendition. The velvety sour cream frosting pushes them over the top. One (8-ounce) container of sour cream provides enough to make both the brownies and the Chocolate Velvet Frosting.
1 (19.5- to 19.8-ounce) package brownie mix
1/3 cup butter, melted
½ cup sour cream (not reduced fat)
2 large eggs
1 recipe Chocolate Velvet Frosting (see page 364)
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).
In a medium mixing bowl mix the brownie mix, melted butter, sour cream, and eggs 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 Chocolate Velvet Frosting. Spread over cooled brownies. Cut into squares. Store in refrigerator.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
SPICY AZTEC BROWNIES
Melted butter, a handful of dark chocolate, a kick of cayenne, and a sheen of cinnamon glaze makes for one intensely delicious Aztec-inspired brownie.
1½ tablespoons instant espresso or coffee powder
1 tablespoon vanilla extract
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup water
2 large eggs
¼ teaspoon cayenne pepper
3 (1-ounce) squares bittersweet