Recipes Day 6
Dec. 22nd, 2007 06:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lillian13Last of the shopping is done! I went to a local place that roasts its own nuts and got stuff for the male in-laws. The female ones will get jewelry as usual. The boys are getting Alamo Drafthouse gift cards. Now to make jewelry and wrap (tomorrow). Off to see I Am Legend tonight with the World's Best Niece.
Very Nifty Frosted Brownies
(stolen from the Chocolate From The Cake Mix Doctor cookbook)
Brownies
1 package (19.8 oz) brownie mix (I've used larger, ~21 oz boxes as well)
8 tablespoons (1 stick) unsalted melted butter
1/3 cup water
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350F. Lightly mist the bottom of a 13x9 inch pan with vegetable oil spray and dust it with flour.
Place the brownie mix, melted butter, water, eggs, and vanilla in a large mixing bowl. Stir with a large spoon until all the ingredients are incorporated and the batter lightens in texture, about 50 strokes. Pour the batter into the prepared pan, smoothing it out with a rubber spatula.
Bake the brownies until the outer 2 inches have formed a crust and feel firm, 23 to 27 minutes. Let cool completely.
Frosting
3 tablespoons butter, at room temperature
3 tablespoons unsweetened cocoa powder
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 cup confectioners sugar, sifted
2 tablespoons milk
Place butter, cocoa powder, corn syrup, and vanilla in a medium-sized mixing bowl. Beat on low speed, scraping sides well, with an electric mixer until combined, 1 minute. Add the confectioners sugar and milk. Beat on low speed to incorporate the sugar, 30 seconds. Then increase the speed to medium and beat until lightened and fluffy, 1 minute more.
Spread the frosting thinly over the top of the cooled brownies. Cover the pan with plastic wrap or aluminum foil and refrigerate for 1 hour if possible (overnight is fine too). Slice and serve.
1 package (19.8 oz) brownie mix (I've used larger, ~21 oz boxes as well)
8 tablespoons (1 stick) unsalted melted butter
1/3 cup water
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350F. Lightly mist the bottom of a 13x9 inch pan with vegetable oil spray and dust it with flour.
Place the brownie mix, melted butter, water, eggs, and vanilla in a large mixing bowl. Stir with a large spoon until all the ingredients are incorporated and the batter lightens in texture, about 50 strokes. Pour the batter into the prepared pan, smoothing it out with a rubber spatula.
Bake the brownies until the outer 2 inches have formed a crust and feel firm, 23 to 27 minutes. Let cool completely.
Frosting
3 tablespoons butter, at room temperature
3 tablespoons unsweetened cocoa powder
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 cup confectioners sugar, sifted
2 tablespoons milk
Place butter, cocoa powder, corn syrup, and vanilla in a medium-sized mixing bowl. Beat on low speed, scraping sides well, with an electric mixer until combined, 1 minute. Add the confectioners sugar and milk. Beat on low speed to incorporate the sugar, 30 seconds. Then increase the speed to medium and beat until lightened and fluffy, 1 minute more.
Spread the frosting thinly over the top of the cooled brownies. Cover the pan with plastic wrap or aluminum foil and refrigerate for 1 hour if possible (overnight is fine too). Slice and serve.
