The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [221]
Combine the brownie mix, oil, water, and 2 eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread batter into prepared pan.
Beat the cream cheese in a medium mixing bowl with an electric mixer set on medium until smooth. Beat in vanilla and remaining egg until thoroughly blended.
Spoon cream cheese mixture over brownie batter in pan (need not cover completely); dollop with spoonfuls of caramel topping. Cut through mixture with knife several times for marbled design. Sprinkle with pecans.
Bake for 32–35 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. Store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BROWNIES.
VANILLA AND BUTTER-RICH GLAZED BUTTERMILK BROWNIES
Vanilla and chocolate are the yin and yang of the dessert world. Here I match vanilla with butter in the batter and glaze, which brings out the best in the chocolate and leads to a newfangled brownie few can turn down. The glaze seeps into the top half of the brownie, adding to the fudgyness of every bite.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup buttermilk
1 tablespoon vanilla extract
2 large eggs
1 recipe Vanilla-Butter Glaze (see page 376)
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, melted butter, buttermilk, vanilla, 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 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 Vanilla-Butter Glaze; spread over warm brownies and cool completely. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
WHISKEY-GLAZED DOUBLE CHOCOLATE BROWNIES
This variation on traditional brownies features a generous dose of whiskey. Not for the faint of heart, they are simple yet wickedly rich. You can use this recipe as a template—substitute the liqueur or spirit of your choice in place of the whiskey.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup whiskey
2 large eggs
1 cup semisweet chocolate chunks or chips
1 recipe Whiskey Glaze (see page 377)
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, melted butter, whiskey, and eggs in a medium mixing bowl with a wooden spoon until well blended; stir in chocolate chunks or chips. 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.
Prepare Whiskey Glaze. Spread glaze evenly over warm brownies. Cool completely. Cut into squares.
MAKES 9 LARGE OR 16 SMALL BROWNIES.
ALMOND ICING
3 tablespoons hot water
1½ teaspoons almond extract
1 pinch of salt
2 ¾ cups powdered sugar
Mix water, almond extract, and salt in a small bowl. Whisk in enough powdered sugar to form frosting thick enough to pipe or spread.
MAKES ABOUT 1 CUP.
APRICOT FROSTING
Use this recipe as a template for other fruit frostings, substituting an equal amount of cherry, strawberry, peach, seedless raspberry, or pineapple preserves, for example, in place of the apricot preserves.
3 cups sifted powdered sugar
3 tablespoons butter, softened
2/3 cup apricot preserves
Beat the powdered sugar, butter, and apricot preserves in a medium mixing bowl with an electric mixer on medium until smooth.
MAKES ABOUT 1½ CUPS FROSTING, ENOUGH
TO FROST