Make Ahead Glazed Brownies Recipes

GLAZED BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
• In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
• Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
• Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.

CHOCOLATE-GLAZED BROWNIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

MAKE-AHEAD LEMON-GLAZED BLUEBERRY MUG MUFFINS

Steps:

• Place paper baking cup in each of 12 regular-size muffin cups. Spray insides of paper baking cups with cooking spray. Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir muffin mix, water, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries.
• Spoon batter evenly into muffin cups. Freeze until completely frozen, about 6 hours. Remove from muffin cups, and place into two 1-gallon freezer bags, removing as much air as possible. Freeze up to 3 months.
• To make one mug muffin, spray bottom of microwavable mug (about 12 oz) with cooking spray. Remove paper baking cup from frozen muffin batter, and place muffin batter in bottom of mug. Microwave uncovered on High 45 to 60 seconds or until muffin is set on top and edge pulls away from side of mug. Let stand 1 minute.
• In small bowl, mix Lemon Glaze ingredients until thin enough to drizzle. Drizzle on top of warm muffin, and serve out of mug OR turn muffin onto small plate, and drizzle with lemon glaze before serving.