Page 422 - Chocolate Cake Doctor

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

1
1 ripe banana, peeled and mashed ( ⁄2 cup) with vegetable oil spray. Set the pan
1 package (19.8 ounces) brownie mix aside.
8 tablespoons (1 stick) unsalted butter,
2. Place the mashed banana, brownie
melted mix, melted butter, water, and eggs in a
1 ⁄4 cup water or buttermilk large mixing bowl. Stir with a wooden
3 large eggs spoon until all the ingredients are incor-
1
1 ⁄2 cups semisweet chocolate chips porated and the batter lightens in tex-
1 ⁄2 cup finely chopped black walnuts ture, 50 strokes. Pour the batter into the
prepared pan and spread it out evenly
1. Place a rack in the center of the oven with a rubber spatula. Scatter the
and preheat the oven to 350°F. Lightly chocolate chips and black walnuts
mist the bottom of a 13- by 9-inch pan evenly on top. Place the pan in the oven.
3. Bake the brownies until the outer 2
inches form a crust and a toothpick in -
serted in this area comes out clean, 20
R to 25 minutes. Remove the pan from the

oven and place it on a wire rack to cool
the Cake Mix Doctor says for 30 minutes.

If you can’t find black walnuts, 4. Cut the brownies into 24 squares.
substitute English walnuts.They’re They will mellow in flavor if left to rest
delicious, too! Remember that the for 2 hours.
riper the banana, the more flavor it will
Store these brownies, covered in plas-
have. And don’t overbake these
tic wrap or aluminum foil, at room
brownies.Let them cool thoroughly
temper ature for up to 5 days. Or freeze
before slicing or you will think they
them, wrapped in foil, for up to 6 months.
have not cooked through.
Thaw the brownies overnight on the
counter before serving.