Out Of The Box Brownies: Magical brownie recipes that start with a box
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Archive for the ‘Fun For Kids’

For Easter – Peeps Brownie Pond

April 08, 2014 By: Denise Leo, Global Brownie Ambassador Category: Chilled, Creative, Fun For Kids, Holiday, Nut-Free, Off the Beaten Path, Party

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Visit this delightful “pond,” coming to a trifle bowl near you: It’s the Easter-time Peeps Brownie Pond, complete with colorful jelly fish, blue pudding waves, and swimming Marshmallow Peeps chicks on top! This one is super-fun for kids.

The recipe is right here: Peeps Brownie Pond.

 

 

 

Caramello Brownies

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

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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.

INGREDIENTS

  • 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

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DIRECTIONS
Coat muffin pan liberally with butter-flavored cooking spray.

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

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

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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.

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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.

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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.

Yu-u-u-u-u-u-um.

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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. 

Mountain Dew Cupcakes

June 25, 2013 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Creative, Decadent, Fruit, Fun For Kids, Nut-Free, Off the Beaten Path, Party, Products

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This is the FIRST CUPCAKE for my site, and I did NOT make this decision lightly… in truth, once I had the idea for this citrus-y, lemon-y, lime-y dessert, I knew that the Mountain Dew Cupcake simply HAD to be created. Just look at it. It’s like the headline should be “Cupcake Escapes from Kitchen and Rules the X-Games.”

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BAM! Yeah, THAT just happened, right in your mouth.

CITRUS BATTER INGREDIENTS

  • 1 box lemon cake mix (I used Duncan Hines Lemon Supreme)
  • 3 eggs
  • One 6-ounce cup lime yogurt (I used Yoplait Key Lime Pie flavor)
  • 1/3 cup oil
  • 3/4 cup water

MOUNTAIN DEW SWIRL INGREDIENTS

  • Two 12-ounce cans Mountain Dew (about 3 cups)
  • Juice of 1 lime (about 3-4 Tbsp)
  • 2 Tbsp cornstarch
  • 3/4 cup of the citrus batter, above
  • 14 drops green food color
  • 3 drops yellow food color

CITRUS FROSTING INGREDIENTS

  • One tub lemon frosting (I used Duncan Hines Creamy Lemon)
  • 3 drops green food color
  • 2 drops yellow food color
  • 3/4 cup sifted powdered sugar

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DIRECTIONS

Put on your shin guards and crash helmet. Keeping one hand on the handlebar of your BMX, use the other hand to simultaneously pour both cans of Mountain Dew into a medium saucepan. You will start with about 3 cups of liquid in the pan.

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We’re going to reduce that Mountain Dew down to its intense, dewy essence. There are no rules on how to reduce Mountain Dew, so I made ‘em up: Pow! Boil that bad boy on high heat for about 15-20 minutes until about 3/4 cup of liquid remains.

During the 15 minutes when that’s boiling down, squeeze about 3-4 tablespoons of lime juice into a small bowl and mix in 2 tablespoons of cornstarch. Set that aside for later.

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Check your boiling pan. When you have about 3/4 cup of molten Mountain Dew left, it’s time to move forward.

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It may be hard to judge how much is in the pan, so you can use a heat-safe Pyrex glass measuring cup to check. That’s what I did.

Keeping the pan off of the heat, return The Dew to the saucepan, except for about 1/8 of a cup, which you will mix right into the cornstarch mixture. The goal is to get the cornstarch mixture warmed up a little.

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Add cornstarch mixture to the pan, whisking it quickly, like you’re pedalling up an extreme hill on the BMX course. Don’t worry if you get flecks of lime goo on your face and apron — pretend it’s the mud you’re flinging onto the competitors behind you.

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Return the mixture to medium or medium-high heat for just another minute or so, until it thickens up to the consistency of pudding. It will look a lot like lemon meringue pie filling at this point. This, my MD friends, is the basis for your Mountain Dew Goo. Pour it into a medium-sized bowl and set it aside while you make the cake batter.

Put all 5 of the batter ingredients into a large bowl and mix with an electric mixer for 2 minutes on medium speed.

It should be thick, smooth, and creamy. Don’t eat it.

Take about 3/4 cup of the lemon batter and add it to the bowl of the Dew Goo.

Mix together and then add 14 drops of green food coloring.

Getting close. Now add 3 drops of yellow food coloring. Mix until the color is even. You can tweak it to be greener or yellower based on your personal preference. (I found this particular shade to be a nice balance against the yellow of the batter. Just one DewGirl’s opinion.)

Set the green goo aside while you fill all your muffin cups about 1/4 full with the yellow batter. I used foil muffin cups in silver and green, left over from Christmas; they were just so Dew-like.

On top of that layer, add an edge-to-edge layer of the green Mountain Dew Goo. This layer should bring each muffin cup up to about half full.Be sure to spread the green from edge to edge so you can’t see any of the yellow batter.

Top off each cupcake with a final layer of the yellow batter, making sure to cover the green entirely. I found the easiest way to do this was to spoon a circle of batter around the outer edge of the cup and then cover over the middle. Each cup should be pretty full, about 3/4 to 5/6 full.

Bake at 350 F for 17-21 minutes, until a toothpick test reveals a nicely raised (but still slightly moist) and spongy-set cake. During baking, something wild happens to that green layer, which gets all loopy, swirly and tossed around as the batter rises and expands. You’ll see what I mean when you take your first bite.

Set aside to cool completely. In the meantime, mix your frosting. Put the pre-made lemon frosting into a medium bowl. Mix in 3 drops of green and 2 drops of yellow food coloring. Feel free to tweak until you get the Mountain-Dew color that YOU like.

Add 3/4 cup of powdered (or confectioners) sugar. Mix until it’s completely lump-free.

Sprinkles make everything better. My opinion: These Mountain Dew Cupcakes just do NOT look extreme without some garish garnish on top. POW! Now THAT’S better!

You don’t HAVE TO refrigerate these, but they are so much more refreshing when you do. Chill off on a summer day with one of these bad boys. YEAH!

Keep your eyes on the prize: the one, the only, Mountain Dew Cupcake!! 

Blarney Brownie

March 16, 2013 By: Denise Leo, Global Brownie Ambassador Category: Cream Cheese, Creative, Decadent, Fun For Kids, Holiday, Nut-Free, Off the Beaten Path, Party

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On Saint Patrick’s Day, you want a green dessert that will dazzle your guests both with taste and a good old Irish sense of humor — so serve the Blarney Brownie. (Blarney means, among several definitions, “deceptive nonsense.”) See, the Blarney Brownie is a little like the concept of green beer; your guests will see “green” but they’ll taste “cherry!” In this recipe, some Leprechaun trickery and green maraschino cherries will ensure that blarney never tasted so good!

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BATTER INGREDIENTS

  • 1 box frosting-included brownie mix (I used Ghirardelli Ultimate Fudge)
  • Eggs, oil, and water as called for on the box mix (I like the “extra egg” version, usually a footnote on the box)

FILLING INGREDIENTS

  • 1 8-ounce package cream cheese
  • 1 cup (about 8 ounces) marshmallow topping (the kind you drizzle over ice cream)
  • 1/3 cup juice from a jar of GREEN maraschino cherries (not the traditional red)
  • GREEN maraschino cherries, about 20
  • 5-10 drops of green food coloring
  • Green sprinkles

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Green maraschino cherries. They’re not in EVERY store, so call ahead! I found mine right next to the red ones.

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DIRECTIONS
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. Add eggs, oil, and water to the brownie mix. Stir thoroughly. Spread 75% of the chocolate batter into a greased pan, setting aside 25% for later.

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In a medium bowl, place cream cheese and marshmallow topping. Mix with an electric beater on medium or medium-high speed until completely mixed, or about 1 minute.

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Add 1/3 cup of the green maraschino cherry juice. Mix on low speed (to avoid splattering), and it will turn a light, pastel green. Look, “light green” is cute, but I don’t think it’s green enough to feel REALLY celebratory, so I mixed in 7 drops of green food coloring, which gave it a lovely springy color for Saint Patrick’s Day!

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Cut the green maraschino cherries into big, chunky pieces — not too small. I chopped mine into halves and thirds. Pretty!

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Pour 2/3 of the creamy green batter in an even layer over the brownie batter that’s in the pan. Then evenly sprinkle the green cherry pieces over that.

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Pour the remaining 1/3 of the green batter on top of the cherries.

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Use the remaining 25% of chocolate brownie batter to drizzle over top of the green batter. This will be your top crust.

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Bake according to the box directions, but be sure to add another 10-15 minutes, since you’ve added a whole layer in there. Be watchful. It’s hard to do a “toothpick” test to check for doneness, because the green middle layer stays wet and gooey. Just try to reach a moment when the center of the pan is no longer wet and jiggly. Also, watch for the four corners to begin getting crusty and dry. You’ll probably notice some puffing up on all four edges; that is the chocolate brownie batter rising around the green batter. (The green batter has no eggs in it, so it will not rise or puff up.) When done, remove from oven and allow to cool. Don’t worry if it looks a little like a barren planet surface; we will be covering it up with frosting and sprinkles!

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When brownies are completely cool, it’s time to frost. Soften the fudge icing packet by placing it under hot tap water for 30 seconds. Knead packet in your hands to mix the packet’s contents. Cut away a corner of the packet and squeeze frosting over brownie crust. Spread the frosting in a thin layer over your cooled brownies. Quickly, while the frosting is still wet, decorate with green sugar sprinkles.

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There she is, your shamrock-green St. Patty’s Day Blarney Brownie, a deceitful cherry-flavored treat for everyone who has a little Irish in ‘em!

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