Out Of The Box Brownies: Magical brownie recipes that start with a box

Archive for the ‘Alcohol’

Zombie Apocalypse Blondie

December 06, 2012 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Blonde Brownie, Creative, Fruit, Fun For Kids, Nut-Free, Super-Simple


So, the Mayans said it’d all be over in December 2012: “Zombie Apocalypse, for sure,” they warned. Hmm. My suggestion is to print this perfect survivalist recipe and put it in your shelter, in case the apocalypse ever does come in our lifetime. This recipe features canned goods and alcohol, two things you’ll need to have handy in the post-apocalyptic world–whenever it might occur. It’s super moist and lightly fruity. Heck, if you add enough rum extract, it could pass for a very cool, very modern twist on a fruitcake! Look at that texture.


  • 1/2 cup butter or margarine, melted
  • 2 eggs, beaten
  • 1 can sweetened, condensed milk (I used Eagle brand)
  • 2 ounces of rum or 4 tsp rum extract (I used Captain Morgan Spiced Rum)
  • 1 box (about 15-17 ounces) sugar cookie mix (I used Betty Crocker)
  • 1/2 tsp nutmeg, optional
  • 1 can (about 15 ounces) drained fruit cocktail (I used Del Monte)


Siiiimple, simple, simple! First melt the butter and pour it into a large mixing bowl. Add the eggs, milk, and rum (or rum extract) and stir together well.

Drain the fruit cocktail and then mix it in. If you really like maraschino cherries and always keep them on hand (like me), add a few more cherries than are in the fruit cocktail can. It’s just prettier that way.

Add the sugar cookie mix to the large bowl. If you like nutmeg, add it now. Stir just until it’s fully blended.

Pour into a greased 9×13-inch pan.

Bake at 350 F for about 40-45 minutes (give or take, depending on how deep your batter is). I tested mine with a toothpick, waiting for it to come out clean and not wet or shiny. Let cool.

Cut into generous sizes because it takes a lot of energy to fight off zombies. Consider serving with the best vanilla ice cream you can afford–if you can find ice cream in the post-apocalyptic world, that is. Here it is: the Zombie Apocalypse Blondie, almost as delicious as… brains!

Blueberry Champagne Blondie

October 27, 2012 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Blonde Brownie, Cream Cheese, Creative, Decadent, Fruit, Nut-Free, Nutty


Need I say any more than these three words: Blueberry Champagne Blondie? This tender delight is decadent when heated and served with ice cream; it’s charming when served at tea; it’s homey when served with a picnic. Heck, I’d even serve this for breakfast as a special treat.


This weekend marks Global Champagne Day, so let this recipe be one creative way to enjoy it. This recipe starts with Blueberry Champagne Jelly, made by Glass Rooster Cannery, located less than 5 miles from my own happy headquarters.


  • 1 box (15-17 ounces) sugar cookie mix
  • 1 stick (1/2 cup) butter or margarine, melted
  • 2 eggs
  • One 8-ounce package cream cheese (let soften outside of ‘frig for 5-10 mins)
  • 2/3 cup brown sugar (use only 1/3 cup if using a “Splenda” brand)
  • 1 c blueberry preserves (I used this amazing Blueberry Champagne Jelly from a local cannery)
  • 1 c macadamia nuts, completely optional but very tasty and nicely textured





Add brown sugar to the sugar cookie mix and stir.


Melt 1 stick of butter in microwave for about 30 seconds. Add melted butter and 2 eggs to sugar cookie mix and mix thoroughly.



Blend in 1 package of softened cream cheese. It helps if you cut it into pieces before adding it to the bowl. Mix in macadamia nuts (optional).


Spread batter into a greased 9×13 pan. One tablespoon at a time, spoon blueberry preserves onto the batter.


Use a knife to gently swirl the batter and preserves together. So, so pretty. As it bakes, your blueberry will lose some of its color, but it will still be just gorgeous.


Bake at 350 F for 35-45 mins (depending on your pan size and how deep your batter sits in the pan), until a center-placed toothpick comes out moist but nearly clean. Let cool for at least 30 minutes so they set up before cutting. Though they’re delicious when completely cooled, I highly suggest eating while they’re still warm. It’s so simple, so tasty, and so tender, I just know you’ll love this recipe for the Blueberry Champagne Blondie.


Gooey Butter Rum Blondie

October 18, 2012 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Blonde Brownie, Chilled, Cream Cheese, Creative, Decadent, Fun For Kids, Nut-Free


For autumn, these gooey, buttery, rum-tickled bar cookies are just about perfect. (But, once you taste them, you’ll see that they’re perfect for any season, really.) But, before you make these, be sure you like goo, OK? Um, because they’re gooey. Just sayin’.


  • 1 box yellow cake mix (I used Pillsbury Moist Supreme)
  • 1/2 cup melted butter
  • 1 egg


  • 1 package cream cheese
  • 1/2 cup melted butter
  • 2 eggs
  • 2 tsp rum extract (more or less, to taste)
  • 3 1/2 cups sifted confectioners sugar

Melt 1/2 cup of butter (1 stick). I usually bust the stick in two and use a Pyrex measuring glass in the microwave, set at half-power for about 45 seconds, adding more time if needed.

Mix cake mix, melted butter, and egg in an electric mixer. Instead of a pourable batter, you will get a very thick dough of a rich yellow shade. Yum!

Grease a 9×13 inch pan with no-stick spray. I like to use a butter-flavored spray. The Pam brand has a few different flavors in their spray cans.

Press dough into the pan as a thin crust.

Using an electric mixer, whip the cream cheese until creamy and smooth. This will make your ”buttery goo” much smoother, so don’t skip this step.

Whip it good.

Melt another 1/2 cup of butter, just as you did in the first step of this recipe. Into the cream cheese bowl, add the melted butter, 2 eggs, and rum extract. (Keep in mind that rum extract is NOT the same thing as rum.)

Mix until smooth. It will smell a little bit heavenly.

Add the sifted confectioners sugar and mix completely.

Pour the resulting goo on top of the unbaked, doughy crust.

Bake at 350 F for 35-45 minutes. It should be getting brown on the edges, but it will still be soft in the center. The following photo may help you know what to look for. Don’t let the edges burn, but feel free to let them get pretty dark brown. When I saw how dark I’d allowed my edges to get, I was worried I’d have to cut them off as scrap. Boy, was I surprised at how daggone delicious those edges were.

You can eat it while it’s still warm or after it reaches room temperature. If you’re not going to eat it right away, store it covered in the refrigerator. It’s delicious right out of the refrigerator — or heated in the microwave for 10-15 seconds. I haven’t tried this, but I think it would be awesome heated, with a scoop of vanilla ice cream, some butterscotch syrup, and some toasted pecans. <Ooh! I just got goosebumps.>

You want comfort food? This is your recipe, my brownie baking amigos: The Gooey Butter Rum Blondie!

Mudslide Brownie

July 22, 2012 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Candy Bar, Chilled, Decadent, Nut-Free


The cocktail drink called The Mudslide is the perfect starting place for a refreshing chilled brownie recipe with a hint of coffee, Kahlua, rum, and dark chocolate. Eat it with a fork, a bib, and a passion for oozy, goozey chocolate.


  • 1 box brownie mix (I used Ghirardelli Ultimate Fudge)
  • Oil, eggs, and water as called for on box instructions (I always use the extra-egg recipe)
  • 2 tsp instant coffee flakes (I used Maxwell House)
  • 1 box chocolate mousse mix (I used milk chocolate, Dr. Oetker brand, 3.1 ounce size)
  • 1/2 cup milk (I used non-fat)
  • 1/2 cup Mudslide Mix (I used Chi-Chi’s brand)
  • 4 dark chocolate candy bars (I used Hershey’s Special Dark)



Pour brownie mix into a large mixing bowl. Add oil and eggs as directed on the box. Into a small bowl, add the amount of water called for on the box directions and then dilute the instant coffee in the water. Add the coffee water to the large mixing bowl.


Mix until batter is smooth and rich. Pour into a greased 9″x9″ pan and bake as directed on the box directions. Remove from oven and cool completely.

Make sure the brownies are room temperature before continuing to the next step.
They should be completely cooled. 
Are they cooled? Completely?
No longer warm at all?
Then let’s move on to the next step, which can get a little messy. So, I recommend that you put on your favorite apron. Here is a picture of me in my favorite apron.
(“Thanks, May, for this super-cute Christmas gift!”)


Pour the  mousse mix powder into your electric mixer’s bowl. Add milk.


Add Mudslide mix.


Mix on low speed until blended. Then whip on high speed until it is fluffy, chocolate-y, and gooey. At this stage, you may get splattered by flecks of chocolate perfection escaping their orbit. Consider it a risk that you will just have to take.


Pour the mousse onto your cooled brownie crust and spread evenly. Try not to “motorboat” your face in this decadent layer of tempting mousse. (But if you do, I will not judge you for it.)


Take the packet of frosting that came with your brownie mix and soften it by running it under hot tap water. Squeeze the frosting out onto the mousse layer.


Take a knife and swirl the top two layers together. This means you get to lick the knife, which is always good. If you prefer, you can skip this step and keep these two layers chunky and funky, which is fine with me. Remember this IS a mudslide, and there is definitely room for artistic interpretation here. 


Break the dark chocolate candy bars into small pieces, about the size of a thumbnail. Spill them artfully onto the top, creating your own mudslide of splattery cocoa chaos.


Refrigerate until you’re ready to cut and serve it. Your guests will be swept away by this avalanche of rich dessert perfection!


There she is, the Mudslide Brownie: Chilled, chocolate-y, rich, and ready to mudslide right onto your tastebuds.


If you liked this recipe, you may also like:

Kahlua Mousse Brownie

Super-Easy Caramel Fluff Brownie

Low-Fat Salty-Scotch Brownie