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

Archive for the ‘Candy Bar’

Caramello Brownies

October 02, 2013 By: Denise Leo, Global Brownie Ambassador Category: Candy Bar, Caramel, Fun For Kids, Nut-Free, Salty-Sweet, Super-Simple


This recipe is dangerously simple. Three ingredients. Hardly any effort. No dirty mixing bowls. And you end up stuffing your face with an amazing, tender, crispy, chewy, rich, and memorable dessert. I promise that you’ll want to make this one again and again and again.


  • 2 packages of Nestlé cookie dough (Ultimate Dark Chocolate Delight, in the refrigerated aisle, you know: the “break-n-bake” kind)
  • Optional: A pinch of flaked salt (like the kind used to line a margarita glass)
  • 5 Caramello candy bars


Coat muffin pan liberally with butter-flavored cooking spray.


Break both packages of cookie dough along the pre-set marks. That will make 24 separate pieces of chocolate cookie dough.


We want big, thick brownie snacks, bigger than just one cookie. So I want you to smoosh together 1 and 1/3 cookies.


Grab that monster-sized bit of dough and put it into a greased muffin tin. (You’ll end up with 18 total.) I liked the effect of having the pretty chocolate chips showing on top. See photo.


Take a pinch of flaked salt and sprinkle a tiny bit on top of each brownie (optional). Bake at 350 F for about 18-20 minutes. They will be a little puffy, but not like a muffin. You can tell with a toothpick if they’re close to done. The toothpick should come out nearly clean. Either of these two toothpicks would suggest your brownie is done.


Remove the brownies from the oven. For each brownie, the puffiness will go down as it starts to cool. Mine were about 1 inch tall. Allow them to cool for a few minutes. (Set a timer so you don’t forget!) After 4-5 minutes of cooling, it’s time add your Caramello squares. If you add the Caramellos too soon, the delicate squares will melt and look saggy. After the short cooling time, break the Caramello bar into squares, and insert a square partway down below the still-soft crust of each brownie.



Leave your ooey, gooey, chocolate-y Caramello Brownies in the muffin pan for at least another 15 minutes until they cool and set up a bit. Carefully remove your Caramello Brownies from the pan and then hope they last long enough for your guests to arrive. 

Tin Roof Brownie

February 26, 2013 By: Denise Leo, Global Brownie Ambassador Category: Candy Bar, Caramel, Creative, Decadent, Fun For Kids, Nutty, Salty-Sweet, Super-Simple


You may not be old enough to remember when “Tin Roof Sundae” was the name used for a hot fudge sundae topped with salted peanuts, but you’ll for-sure remember this Tin Roof Brownie after just one bite. Bonus: There’s no need for a spoon or a serving dish — just your greedy little mitts will do! This recipe uses a tin-roof shortcut in the form of PayDay candy bars, which feature salted peanuts and a caramel center.



  • 1 box brownie mix
  • Eggs, oil, and water as called for on the box instructions
  • 1/2 cup fudge topping (for swirling in)
  • 5 PayDay candy bars, thinly sliced
  • Sprinkle of margarita salt, optional



Mix your brownie batter as instructed on the box directions. Pour batter into a greased pan. Microwave your fudge topping for about 20 seconds — just long enough to make it pliable and swirlable. Evenly drizzle blobby bits of fudge onto the surface of the unbaked brownie batter. I decided to make two small (8×8-inch) pans, as you can see below, so I had to plan ahead as I poured out my half-cup of fudge.


Using a knife, spin the fudge into loopy, swoopy swirls. Try a few “flip-from-under” swirls, where you dig down into the batter a little and flip the batter up to the surface and then give it a clockwise (or counterclockwise) turn with the fudge on the surface. Do whatever makes it pretty, but don’t mix them together too much; you want to keep the contrast of the two colors. If there doesn’t seem to be too much color contrast before baking, don’t be concerned; my batter became lighter upon baking and made the fudge swirls stand out more.


Bake as directed on the box. While brownies are baking, slice the peanut-laden PayDay bars into thin slices (shoot for about 10-15 slices per candy bar). When the brownies come out of the oven, you will need these pieces to be ready and waiting.


When a toothpick test says the brownies are done, remove the pan from oven. While the crust is still warm and soft, insert the salty-sweet pieces of PayDay candy bar down into the top crust. Don’t burn yourself on the hot pan!


Sprinkle with a pinch or two of flaked margarita salt. Cut into slices and serve. If you’re feeling extravagant, put it in a dish and add a small scoop of ice cream.

So there you go. Using hot fudge, brownie mix, and a few peanut-loaded PayDay bars, you have just created brownie greatness in the form of a giant, sliceable, nommable tin-roof-sundae dessert!


Celebrate Elvis Presley’s Birthday on January 8…with the Elvis Brownie

January 08, 2013 By: Denise Leo, Global Brownie Ambassador Category: Candy Bar, Decadent, Fruit, Holiday, Off the Beaten Path, Peanut Butter


There’s only one Elvis. But there are TWO Elvis Brownies: The Graceland Elvis Brownie (left, with super-chunky peanut butter and Mallow Cups) and The Vegas Elvis Brownie (right, the same, but dipped in banana batter and pan-fried in butter).

Celebrate The King’s birthday today, you know you wanna, baby! See Elvis Brownie recipe and video


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