Jazz up box mix for exotic brownies

Published 9:00 pm Thursday, November 9, 2006

A mazing brownies? Well, of course.

“I created/adapted these amazing brownies last week,” Granite Falls cook Shannon Thom writes. “They’re a box fixer-upper, with a few simple additions that changes them completely.

“They stay soft for up to four days – maybe longer, but they were gone by then. The one must-have is vanilla ice cream to top them off.”

Now wait a minute here. Before we all dash off to the grocery store or rush out to the kitchen, let’s pay heed to some advice Shannon also shares.

“Store-brand brownie mix is fine,” she says.

As far as the Nutella brand spread is concerned, she tells us, “I actually prefer Trader Joe’s version.”

Then, about the vanilla ice cream, she mentions, “You could use cinnamon, coffee or dulce de leche ice cream, but I think vanilla allows the complexity of the brownies to shine through!”

Mayan brownies

1box brownie mix

1tablespoon espresso powder

2teaspoons cinnamon

1/2-1 teaspoon cayenne pepper (yes, really, cayenne pepper!)

2teaspoons pure vanilla extract (do not substitute vanilla flavoring)

1large glob (about 1/4-1/3 cup) Nutella cocoa-hazelnut spread

Vanilla ice cream

Preheat oven and grease pan according to package directions. Prepare brownie mix, following the egg and oil suggested on the package for fudgy, not cakey, brownies.

To the water called for in the directions, add the espresso powder. To the dry mix itself, add the cinnamon and cayenne pepper. Add the wet ingredients to the dry ingredients and mix, adding in the vanilla and cocoa-hazelnut spread. Scrape mixture into the prepared pan and bake as directed on the package.

Serve topped with vanilla ice cream.

Bits and pieces: Edmonds helper-outer Mim Edelstein tells us, “I have been meaning to write to you about the recipe for the turkey breast in the crockpot (which appeared in the Forum July 17 and again, by popular request, in the Aug. 25 column). I could not find the apple jelly as called for in the recipe, so I decided to use what I had, which happened to be marionberry jelly.

“It turned out great! In subsequent Forum columns, it seems that others had trouble finding the apple jelly, too – so do not fear, any jam or jelly works! I made this for company, and it was a big hit! Thanks for all your good ideas.”

Speaking of good ideas, if you have one or some to share, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Monday’s Time Out section.