Brownie Mix Bliss Cookbook

This is one of my favorite cookbooks to have handy when you need a delicious chocolate dessert in a hurry.  Most of us have at least one box of brownie mix in our pantry at any given time.  Anyone who bakes from scratch would have to admit that they have made brownies from a mix simply because they can’t be beat.  How would you like to take that brownie mix and turn it into something other than fudgy, chewy, gooey brownies?  It can be done using the recipes provided by Camilla V. Saulsbury.

Along with her recipes to transform a simple brownie mix into the best brownie you ever tasted, Camilla offers such decadent treats as Coffee Toffee Chocolate Biscotti, Cashew Butter Brickle Brownie Cookies, Bananas Foster Chocolate Upside Down Cake, Boston Brownie Cream Pie, Brownie Baked Alaska, Chocolate Chip Brownie Trifle, and Brownie Bottomed Crème Brulee.  If that’s not enough, there are several recipes for frostings and glazes to adorn your chocolate masterpieces. 

Camilla offers her successful baking tips with each and every recipe.  Her personalized stories about each recipe will bring you back to your childhood.  She gives you ideas on how to vary her recipes.  For all of you recipe contest foodies, this is how you learn to create your own original recipes!   I have followed Camilla’s culinary adventures for years.  I first saw her competing on the National Chicken Cook Off.  She has had many recipes published in food magazines, and continues to write her own food blog.

Here is one of the recipes from Brownie Mix Bliss:

Chocolate-Dipped Brownie “Truffles”

1 - 19.5oz to 19.8oz package of brownie mix

½ cup of vegetable oil

¼ cup of water

2 large eggs

1 – 8oz box of semisweet baking chocolate squares, coarsely chopped

1 – 14oz can of sweetened condensed milk

1 teaspoon of vanilla extract

1 Tablespoon of unsalted butter

Decorations: chopped nuts, candy sprinkles, white chocolate, or confectioner’s (edible) glitter (optional)

Preheat oven to 350 degrees (325 for dark coated metal pans).  Position a rack in the lower third of the oven.  Spray the bottom only of a 13 x 9” baking pan with non-stick cooking spray.

In a medium mixing bowl, mix the brownie mix, oil, water and eggs with a wooden spoon until just blended and all the dry ingredients are moistened.  Spread batter into prepared pan.

Bake 28-30 minutes until just set at center (do not over-bake).  Transfer brownies to a wire rack and immediately cut into 48 pieces.  Working quickly, roll each piece into a ball; place on wire racks and cool completely.

In a heavy saucepan or double boiler over low heat, melt chocolate with condensed milk, stirring until smooth.  Turn heat to lowest possible setting; stir in vanilla and butter.

Place one brownie ball at a time on a fork; dip into chocolate and coat thoroughly.  Place on rack for excess chocolate to drip off.  If desired, sprinkle truffles with nuts, white chocolate or decorative candies.  Refrigerate at least 1 hour to set the chocolate.  Store in the refrigerator.  Makes 48 truffles.

I know you will love this cookbook.  It’s sure to be one of those that gets a lot of use.  With more than 175 recipes, there’s something for everyone!

Enjoy more recipes from Camilla at her food blog “Enlightened Cooking.”  You can find it at enlightenedcooking.blogspot.com

Happy Baking,

Pam