The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [218]
1 recipe Cinnamon Glaze (see page 365)
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).
Dissolve the espresso powder in the vanilla in a small cup. Combine the brownie mix, melted butter, water, vanilla-espresso mixture, eggs, and cayenne pepper in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in chopped chocolate. 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.
Prepare Cinnamon Glaze; spread over warm brownies. Cool completely. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
STRAWBERRIES AND CREAM BROWNIES
Everyone loves traditions because they are familiar and comforting, especially when it comes to food. But to keep things exciting, sometimes you need to inject an element of surprise in even your most steadfast of rituals. Case in point these brownies, which transform the perennial favorite of strawberries and cream into a berry-layered, buttercream-rich chocolate treat.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
¾ cup strawberry jam, stirred to loosen
1 cup white chocolate chips
¾ cup (1½ sticks) butter, softened
¼ cup sifted powdered sugar
Preheat oven to 350°F for metal or glass pan (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 wire rack and cool 10 minutes; spread with jam. Cool completely.
Melt the white chocolate chips according to package directions; cool for 30 minutes.
Beat the butter and powdered sugar in a medium bowl with electric mixer set on medium-high until light and fluffy. Gradually beat in cooled white chocolate until smooth, light, and fluffy. Carefully spread mixture over preserves. Store in refrigerator. Cut into squares. Let stand at room temperature for 5–10 minutes before serving.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
SWIRLED TUXEDO-TOP BROWNIES
The beautifully marbleized pattern on these brownies is surprisingly simple to do, but the result is stunning. Consider making them in a 9-inch round cake pan (reducing the baking time to 38–42 minutes), then cut into wedges and serve with raspberry sauce for an elegant plated dessert.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
1 cup chopped walnuts, lightly toasted
1¼ cups semisweet chocolate chips, divided
1¼ cups white chocolate chips, divided
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; stir in the toasted walnuts, ½ cup of the semisweet chocolate chips, and ½ cup of the white chocolate chips. 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).
Remove pan from oven and immediately sprinkle with remaining semisweet and white chocolate chips; cover with a cookie sheet. Let stand for 5 minutes or until chocolates are melted. Remove sheet and swirl with the tip of a knife for a marbled effect. Transfer pan to a wire rack and cool completely.