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MAKES 9 LARGE OR 16 SMALL BROWNIES.

TENNESSEE JAM CAKE BROWNIES

This recipe takes its inspiration from traditional Tennessee jam cake, a rich spice cake made with blackberry jam and a brown sugar “penuche” frosting. The chocolate rendition here is wonderful.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup vegetable oil

¼ cup buttermilk or water

2 large eggs

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 cup chopped pecans or walnuts

¾ cup blackberry jam, stirred to loosen

1 recipe Caramel Penuche Frosting (see page 374)

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, buttermilk, eggs, cinnamon, and cloves in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in nuts. Spread batter into prepared pan. Dollop jam randomly over top of batter; swirl into batter with the tip of a knife.

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.

Prepare Caramel Penuche Frosting. Spread frosting evenly over cooled brownies. Cut into squares.

MAKES 24 LARGE OR 36 SMALL BROWNIES.

TOASTED COCONUT WHITE CHOCOLATE FUDGE BROWNIES

Tropical coconut, white chocolate, and rum flavoring pump up the volume of these part-brownie, part-fudge treats. Semisweet chocolate may be substituted for the white chocolate, if desired.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup oil

¼ cup water

2 large eggs

3 teaspoons rum extract, divided

1 (5-ounce) can evaporated milk

3 cups miniature marshmallows

1½ cups white chocolate chips

2 cups sweetened shredded coconut, toasted

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, eggs, and 1½ teaspoons of the rum extract 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 to cool.

Meanwhile, place evaporated milk and marshmallows in a large saucepan; cook on medium-low heat until mixture is melted and smooth, stirring constantly (to avoid scorching). Remove pan from heat and add white chocolate; stir until completely melted. Stir in remaining rum extract. Immediately pour over brownies, spreading to cover evenly.

Immediately sprinkle with toasted coconut; press lightly into white chocolate fudge layer. Cool completely. Refrigerate for 2 hours or until firm. Cut into bars. Store in airtight container in refrigerator.

MAKES 24 LARGE OR 36 SMALL BARS.

TRIPLE-SHOT ESPRESSO LAYERED BROWNIES

The bold flavor of espresso is a perfect partner to the chocolate in these sophisticated, triple-layered (brownie-brown sugar espresso-chocolate glaze) brownies.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup vegetable oil

¼ cup water

3 large eggs

2 tablespoons plus 1 teaspoon instant espresso or coffee powder, divided

2 teaspoons vanilla extract, divided

6 tablespoons unsalted butter, softened, divided

½ cup firmly packed brown sugar

1 cup coarsely chopped walnuts

3 cups semisweet chocolate chips

1–2 teaspoons milk

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, 2 of the eggs, 1 tablespoon espresso powder, and 1 teaspoon vanilla in a medium mixing bowl with a wooden spoon until just blended