For the recipe, follow the directions for Girl Scout Tagalong Brownie Pie, except use a mini-muffin pan to bake your brownies.
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Do I really need to say anything more than: Tagalong Brownie Pie? This recipe features Girl Scout Tagalong cookies, a ridiculously gooey peanut-butter-caramel layer, and toasted walnuts. And it’s one of my easiest recipes! PS – When Girl Scout Cookies are out of season, you can substitute another (preferably chocolate-coated) peanut butter cookie…like Little Debbie Nutty Bars or even Nabisco Nutter Butter cookies.
- 1 cup walnuts
- 1 brownie box mix (I used Ghirardelli Chocolate Supreme)
- Eggs, oil, and water as called for on the box’s directions
- 1 cup (8 ounces) peanut-butter-caramel dip (I used a 16-ounce tub, Marzetti brand)
- 1 package Girl Scout Tagalong Cookies (or any peanut butter cookie)
Preheat oven to 350 F. Toast your walnuts on a cookie sheet for about 5-6 minutes, until they’re slightly golden brown. Set aside to cool.
Make brownie mix with eggs, oil, and water, according to the directions on the box. I like to use the “extra egg” recipe, which is sometimes in fine print next to the “regular” recipe. That extra egg adds a little more loft and cakiness to the brownie. But that’s just my preference; you should build your own brownie world the way you like it. Pour brownie batter into two (2) well greased 9-inch pie pans.
Since you’re using 2 pans, your baking time will be much shorter than the box instructs. (My box mix suggested a baking time of 35-40 minutes, but my brownie pies only needed 22-24 minutes to bake.) When a center-placed toothpick comes out nearly clean, that means your pies are done.
When pies have cooled, put about 1/2 cup of peanut-butter-caramel dip on the surface of each pie. Spread it evenly. I intentionally avoided covering the outermost half-inch of brownie, the part where a pie would normally have a “crimp” in the crust. I thought it looked cute that way, plus it helped make serving a little easier.
Using a walnut as a “stand,” prop up your cookies. This will make it easier and cleaner for your guests to grab those cookies and eat them with their fingers.
Since there are 15 cookies in a Tagalong box, I put 8 cookies on one pie and 7 on the other. Add 1/2 cup of your toasted walnuts to each pie. I chopped my walnuts into large pieces.
This Tagalong Brownie Pie recipe would make any Girl Scout proud, and I’m sure your troop will love ‘em!
Red Velvet Cake is a favorite in my household, almost as much as brownies. Red Velvet Cake is the dessert my mother always made for special occasions — especially birthdays, Valentine’s Day, Independence Day, or Christmas. And it’s the dessert that, when served, made any occasion special. It’s rich, dense, sweet, buttery, and very, very pretty! So its namesake brownie had to be equally special. Here’s my simplified, “box mix” approach to this lovely recipe.
- 1 and 1/2 cups milk (any percent is fine)
- 1/2 cup flour
- 1 box red velvet cake mix (I used Duncan Hines)
- 1/4 cup vegetable oil
- 1 egg
- 1 package cream cheese
- 1 cup water
- 1 and 1/2 cups butter (do *NOT* use margarine, as it will not fluff up properly)
- 1 and 1/2 cups sugar
- 1 and 1/2 teaspoons vanilla
DIRECTIONS – FROSTING, STEP 1
Put milk and flour into a microwave-safe dish and mix completely. (I like to use a fork, but that’s just me.)
- Microwave for 60 seconds on 20% power; remove from oven and stir.
(Use 20% power, not 100%. You want to avoid scalding your milk.)
At this point, you’ll have cooked your mixture for a total of 4 minutes and you’re ALMOST done. Your goal is a smooth, thick consistency, like a gravy you might pour over biscuits. It should take a total of about 6 minutes of cooking time — but you don’t want to cook it any longer than you have to.
So now, do this, but ONLY until it gets thick:
- Microwave for 30 seconds on 20% power.
Do not overcook. After about 6 minutes total, you should be done. Stir well until smooth. Cover and set aside, so it can cool completely before step 2 of frosting, later.
DIRECTIONS – BATTER
In a large bowl, add cream cheese and egg. With electric mixer, beat until smooth, about 1 minute.
Add cake mix, water, and oil. Mix on slow speed until blended, then on medium for 2 minutes.
Pour into a greased 9×13 pan.
Bake at 350 F for about 20-25 minutes or until a center-placed toothpick comes out crumbly but nearly clean.
DIRECTIONS – FROSTING, STEP 2
Before this next step, check the temperature of your “cooked flour/milk” mixture. If it is **completely cooled to room temperature**, you may proceed. (Also, if you chose to cool your flour/milk in the refrigerator, let it return to room temperature before moving forward.)
Allow your butter to soften outside of the refrigerator for about 5 or 10 minutes. With an electric mixer on medium-high, beat sugar, butter, and vanilla together in a large bowl until it turns snowy white, about 3 minutes. Next, add the flour mixture.
Start the mixer slowly. Don’t be afraid that your frosting will look entirely HIDEOUS at this stage. Consider it a baby swan that will soon grow into an elegant, angelic creature.
Mix on highest speed until you notice a beautiful, magical change in texture–causing it to look and act like real whipped cream–about 2-3 minutes.
Only after your brownies are completely cooled should you add the frosting. Pile it on. Make big fluffy swirls. Remember, this will spread a lot differently than pre-made “tub” frosting. That’s. Cuz. It’s. Homemade.
This recipe will give you the luxury of a big ol’ thick layer. Oh my goo’ness–I’m getting lightheaded as I type this.
With this frosting, you must refrigerate this dessert. A small price to pay for the absolute decadence of it all. Serve your Red Velvet Brownies while wearing red lipstick and a mischievous smile.
Happy National Waffle Day, everyone! It’s a FINE DAY for waffles, don’t you think? But if you REALLY want to celebrate, perhaps you should do so with a waffle that is super-special. And that would be Brownie Waffle with Hazelnut-Cafe Whip. It’s the most wafflicious way to celebrate your day.
I’m stating the obvious here: A 7.5-ounce box of Samoas Girl Scout Cookies just is not enough. They’re too delicious to stop eating after only 1 or 2 cookies. Seriously, I can pound down half of that box in one sitting. So I made a brownie recipe that stretches out the coconutty delight of the Samoas, making enough for an entire party!
INGREDIENTS - IF YOU LIKE SAMOAS -
- 1 box brownie mix (I used Ghirardelli Chocolate Supreme)
- Eggs, oil, and water as directed on box
- One 14-ounce can sweetened condensed milk (I used Eagle Brand)
- 1 ounce (1 square) unsweetened chocolate (I used Nestle Pre-Melted Choco-Bake)
- 1 cup chopped or halved pecans, toasted on a cookie sheet for 5 minutes at 350F
- 1 box Samoas Girl Scout cookies (7.5 ounces)
INGREDIENTS - IF YOU LOVE SAMOAS -
- 1 box brownie mix (I used Ghirardelli Chocolate Supreme)
- Eggs, oil, and water as directed on box
- One 16-ounce tub caramel dip (I used T. Marzetti Brand)
- 1 cup sweetened, flaked coconut, toasted on a cookie sheet for 4-5 minutes at 350F
- 1 box Samoas Girl Scout cookies (7.5 ounces)
Mix together brownie mix, eggs, oil, and water as directed on box. Pour batter into greased pan.
If you like Samoas: Pour condensed milk into a bowl. Melt square of unsweetened chocolate and mix it in.
If you love Samoas, open your tub of caramel and stir it until it’s smooth.
Set aside half of the chocolate-milk mixture (or caramel). Pour the other half on top of the brownie batter.
Swirl it in with a knife.
Lick the knife. You know you gotta do it.
Bake as directed on box. While baking, chop up the Samoa cookies into pieces.
After brownies come out of the oven, let them cool if you have time. If you’re pressed for time, you can move on, but you may have a pretty gooey dessert on your hands. Drizzle the other half of your goo (either caramel or the milk-chocolate mixture) over the top.
Now, if you want toasted pecans in your recipe, add them on top of the sticky goo. If you want toasted coconut in your recipe, add that instead.
Top it all off with the chopped Samoas Girl Scout Cookies.
If you want a more “set-up” brownie, you can chill the pan in the refrigerator before cutting and serving.
Ridiculously delicious. Sticky. Nutty. Caramelly. And, using this brownie recipe, you’ll turn a 7.5-ounce box of Samoas Girl Scout cookies into more than 3 pounds of giddy, gooey delight. Dive in!
Kahlua is a coffee liqueur. Kahlua is a vodka-based spirit. Kahlua is thick and sweet and dark. Kahlua is, as the commercial says, DELICIOSO. And Kahlua is friends forever with brownies.
I have a simple box-brownie recipe to help you celebrate this lovely friendship. I promise to get you out of the kitchen FAST, giving you more time with your delicioso dessert. This 3-layered recipe of brownie + pudding + mousse is called The Kahlua Mousse Brownie and you can find it right here: http://outoftheboxbrownies.com/2011/11/14/frozen-kahlua-mousse-brownies/
It’s just like a cherry cordial — one that’s big enough to need a plate. BAM! Cupid just shot a thousand tiny arrows into your taste buds. Deal with that.
- 1 box brownie mix (Ghirardelli Ultimate Fudge, with the fudge icing packet included)
- 1/4 cup butter or margarine
- 1 or 2 eggs (1 for a shorter, fudgier brownie; 2 for a taller, fluffier brownie)
- 1/3 cup water
- 1 8-ounce package cream cheese
- 1 12-ounce jar marshmallow topping (the kind you drizzle over ice cream)
- 2-3 teaspoons almond extract, to taste
- 1/3 cup juice from a maraschino cherry jar
- 15-25 maraschino cherries, depending on pan size
Open box mix and set aside the fudge icing packet, which you’ll use after the baking. Be careful when buying your brownie mix for this recipe. Don’t confuse a “put-the-fudge-packet-INTO-the-batter” mix with a “put-the-fudge-packet-ON-TOP-OF-the-baked-brownie” mix. (The into-the-batter packets are usually not very sweet and won’t work as a frosting.)
Pour powdered brownie mix into a large bowl.
Melt butter or margarine in microwave (about 25-30 seconds) and add it to the brownie mix, along with the eggs and water. Mix thoroughly and spread batter in a greased pan.
In a medium bowl, place cream cheese and marshmallow topping. Mix with hand beater on medium speed just until completely mixed.
By hand, mix in the cherries, almond extract, and maraschino juice. It will be the prettiest shade of pink!
Using a tablespoon, scoop up one cherry and a spoonful of the cherry filling. Place this cherry-pink filling down into the chocolate batter. Don’t just put a dollop on top of the batter; try to get it down in there.
Plan ahead on how you will space the cherries into your pan. Each brownie should have one cherry in its center. I used an 11×7 pan and I used 24 cherries in 6 rows of 4 cherries.
Bake until a toothpick placed into the chocolate part comes out nearly clean, about 25-40 minutes, depending on the size of your pan.
Remove from oven and allow to cool.
Soften the fudge icing packet by placing it under hot tap water for 30 seconds. Knead packet in your hands to mix packet’s contents. Cut away a tiny corner of the packet so it will deliver a thin ribbon of icing.
Drizzle icing over your cooled brownies in a pattern that will be pleasing to you and your valentine. You don’t have to go for a “fully frosted” effect here; feel free to leave some areas exposed.
Mmm, mmm. “Love” just isn’t a big enough concept for this. Serve with two forks.
Want a brownie, but you just can’t wait 40 minutes for baking time? Then you need a brownie recipe that takes (literally) 2 minutes to bake. And it’s a real show-stopper for last-minute guests who drop in!
1 tsp hot tap water
1/2 tsp instant coffee
1 Tbsp hazelnut flavored syrup
2/3 c Cool Whip
1/4 c chopped hazelnuts, toasted (optional garnish)
1 c brownie mix (NOT the whole box)
2 Tbsp oil
1/3 c milk
2-4 Tbsp butter or margarine (for coating the griddle)
Make topping first. In a small bowl, put hot water then dissolve instant coffee in it. Add hazelnut syrup and mix completely. In a medium bowl, put 2/3 cup of Cool Whip. Add hazelnut-cafe mixture to the Cool Whip by gently folding it in.
Topping is done–isn’t the cafe-au-lait color just divine for this garnish? Refrigerate until your brownie waffles are ready to serve. If you have hazelnuts on hand, toast them in the oven for 5-6 minutes at 350 F so you can use them to “garnish your garnish.”
Now for the batter.
Heat waffle iron. Mix the 4 batter ingredients together until smooth; it will be thinner than a typical brownie batter. Grease cooking surface (either with cooking spray or with melted butter/margarine).
Pour about 1/2 cup of batter onto the cooking surface, depending on how large your waffler is.
Close lid. If your waffler has a “done” light, use that as a timer. Otherwise, count about 120 seconds. Open waffler, remove waffle with a fork, place onto a serving plate.
Add a dollop of the gorgeous Hazelnut-Cafe Whip. . . I do believe it’s flirting with me!
Add toasted hazelnuts. And get ready to PASS OUT from sheer bliss.
Serve immediately. Wait for the gasps! You should have enough batter for 4 to 6 giddy guests–or 2 very hungry but madly delighted guests.
Get ready to share this recipe because your guests’ll want to know.
- One box gingerbread mix
- 1 egg
- 1/2 stick of butter, melted
- 1/3 cup water
- 8 ounce package cream cheese, softened
- 1 c chopped walnuts
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- Half of a 10 oz tub of marshmallow fluff
- 1/4 c confectioners sugar
In a medium bowl, stir together the gingerbread mix, egg, melted butter, and water.
Add cream cheese and stir until smooth.
Spread batter into a 9×9-inch pan (nonstick or greased).
Bake at 350 for 28-35 mins, until a toothpick comes out almost clean. While your brownies are cooling, you can make your gorgeous garnish.
In a medium bowl, mix your chopped walnuts with the cinnamon and cloves.
Take your tub of marshmallow fluff and scoop out about half, or about 1.5 to 2 cups, into a microwave-safe bowl. (I’m not using a specific measured amount because fluff is hard to measure — its volume changes when handled because the air puffs out of it.) Pop it into the microwave for 20 seconds, just long enough for it to be mixable. Stir nuts into the bowl of fluff until it’s evenly mixed together.
Pop the mixture back into the microwave for another 20 seconds so it is smooth enough to spread. Spread over gingerbread crust. Work quickly because the fluffy mixture will cool and stiffen.
For a sweet, snowy North Pole effect, sprinkle your nutty gingerbread landscape with confectioners sugar. I used a sifter and it created a nice, thin layer. Don’t create a completely solid layer of sugar. If you allow some of the shiny fluff to be visible, it creates a “moonlight shining on snow” effect.
So cute… so festive! Based on experience, I suggest keeping these brownies in the pan until just before serving. Once you cut the brownies and plate them, the semi-stiff fluff likes to sloooooowly creep southward. After cutting, try to serve them within 15 minutes or so.
Happy holidays to all of my brownie friends and family!
I have 2 words for you: Sit down. Or maybe 2 better words might be: Starve yourself. Because you’re going to want to fill your belly with this new scrimpity-scrumptious brownie. I am beside myself with joy right now because I’ve brought this brownie into the world. And soon I hope it will be in your world, too: The Kahlua Mousse Brownie.
1 box brownie mix
Oil, hot tap water, and egg — in the amounts called for on box (I like the 2-egg version for a taller brownie)
2 tsp instant coffee
1 box Jell-O Temptations (get the “chocolate mousse decadence” flavor)
Filling Mix (from inside the Jell-O Temptations box)
1 – 1/3 cup whole milk, very cold
1 ounce Kahlua coffee liqueur
Mousse Mix (from inside the Jell-O Temptations box)
1 cup whole milk, very cold
1 ounce Bailey’s Irish Cream liqueur (you may omit or substitute more Kahlua if you like)
Put instant coffee into hot tap water and mix thoroughly until dissolved. Mix the coffee water, eggs, and oil into the brownie mix. Pour into greased pan and bake as box directs. When done, allow the brownies to cool completely until cold.
Empty packet labelled “filling mix” into a medium-sized bowl, preferably chilled.
Add Kahlua and 1-1/3 cups of whole milk and beat on medium to high for about 2-3 minutes until pudding gets thick.
Spread pudding onto cooled brownies then put the whole pan into the refrigerator or freezer while you do the next step.
In a medium-sized chilled bowl, empty packet labelled “mousse mix.” Add 1 cup of whole milk and Bailey’s.
Mix on low for 30 seconds; then beat on high for 4 minutes until fluffy and light.
Gently spoon the fluffy mousse on top of the pudding layer and spread evenly.
Cover with plastic wrap and put in refrigerator until just before serving. If you choose to freeze it, allow at least 30 minutes to thaw before slicing and serving. It’s so refreshing, you will think that a drunken chocolate penguin exploded in your mouth. (Actually, that doesn’t sound very refreshing. But you get the idea.)