Page 411 - Chocolate Cake Doctor

C O O K I E S , B A R S , A N D B R O W N I E S 393

prepared pan and spread it out evenly with
R a rubber spatula. Spread the cream cheese
filling over the top of the batter, and using a
the Cake Mix Doctor says dinner knife, swirl it into the batter to cre-
ate a marbled effect. Scatter the chocolate
An easy trick that makes removing chips evenly over the top if desired. Place
brownies a breeze is to line the 13- by the pan in the oven.
9-inch pan with aluminum foil, letting
some foil hang over the sides of the 4. Bake the brownies until they are lightly
pan. Lightly mist the bottom of the foil browned and the outer 2 inches form a
with vegetable oil spray, then proceed crust, 27 to 32 minutes. Remove the pan
with the recipe. from the oven and place it on a wire rack to
cool for 30 minutes. Cut the brownies into
24 squares.
the bottom of a 13- by 9-inch pan with veg-
Store these brownies, covered with
etable oil spray. Set the pan aside.
plas tic wrap or aluminum foil, at room tem-
3. Place the brownie mix, oil, Kahlúa, and perature for up to 3 days or in the refrigera-
eggs in a large mixing bowl. Stir with a tor for up to 1 week. Or freeze them,
wooden spoon until all the ingredients are wrapped in foil, for up to 6 months. Thaw
incorporated and the batter lightens in tex- the brownies overnight on the counter
ture, 50 strokes. Pour the batter into the before serving.