Out Of The Box Brownies: Magical brownie recipes that start with a box
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Archive for the ‘Salty-Sweet’

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. 

Mucho Margarita Blondie

April 10, 2013 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Blonde Brownie, Chilled, Creative, Fruit, Holiday, Off the Beaten Path, Party, Salty-Sweet, Super-Simple

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On May 5, Cinco de Mayo, celebrate with a light, sweet, tart, creamy, lime-bliss concoction that will knock your party socks off: the Mucho Margarita Blondie! PS – It’s one of the easiest recipes on this whole site!

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INGREDIENTS

  • White chocolate macadamia nut cookie dough, 16-ounce package
  • Whipped topping, 12-ounce tub, thawed
  • 6 ounces frozen-concentrated limeade, thawed (I used half of a 12-ounce can)
  • 1/8 cup to 1/4 cup tequila
  • Optional food coloring, green and yellow
  • Optional garnish of flaked margarita salt or toasted flaked coconut
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DIRECTIONS
First, thaw both the frozen whipped topping and the frozen-concentrated limeade. While they’re thawing, you can bake the cookie crust and wait for it to cool.

If you love coconut and want to use it as a garnish, shake about 1/2 cup onto a cookie sheet in a thin layer. Bake at 350 F for about 5-7 minutes until it’s golden brown. Watch it carefully, because it will go from perfect to burned in a minute or two. Set coconut aside to use right when serving.

Into a greased 9×13-inch pan, spread the cookie dough, pressing it by hand into a thin layer. (If you want a thick crust, use a 9×9-inch pan and bake longer.)

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Bake at 350 F for about 15 minutes, until the edges turn a rich, crispy brown. Set aside until it’s cooled completely.

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Now it’s time for the margarita part. This is so fast and easy, you will hardly believe it. In a bowl, add the thawed whipped topping (12 ounces), the thawed limeade (6 ounces), and the tequila (1/8 to 1/4 cup, depending on your taste). Stir with a rubber spatula until combined.

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At this point, your margarita topping will be zingy, creamy, and refreshing — but maybe not as pretty as it could be. If you like, try adding 5 drops of green food coloring and 2-3 drops of yellow. You could use a lot more food coloring, if you like, but I tend to use less. Just aim for it to have YOUR idea of a perfect margarita-esque appearance.

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Mix your margarita topping until it’s uniform in color. Pour your margarita topping over the cooled cookie crust and spread evenly.

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Refrigerate for 30 minutes so it sets up a little. Cut into serving-sized pieces.

If you want to balance the zing of lime and tequila, garnish right before serving with a tiny pinch of flaked margarita salt or with a big handful of toasted flaked coconut.

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That’s it! For your Cinco de Mayo party, go with a dessert that’s super simple, definitely delicious, and really refreshing: It’s the Mucho Margarita Blondie!

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

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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.

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INGREDIENTS

  • 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

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DIRECTIONS

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.

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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.

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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.

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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!

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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!

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Super Bowl Truffles with Bacon and Porter Beer

January 14, 2013 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Creative, Decadent, Nut-Free, Off the Beaten Path, Salty-Sweet

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When the Super Bowl rolls around, I take my brownie blogging duties very seriously, and this year I’ve concocted a beer-and-bacon truffle that will please football party-goers across the nation. Behold! The Super Bowl Truffle, featuring a porter beer reduction with a smoky bacon kick.

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INGREDIENTS

  • 1 box brownie mix (I used Ghirardelli Double Chocolate)
  • Eggs, oil, and water as called for on the box
  • 1/2 cup brown sugar
  • 12-ounce bottle of porter beer (I used Breckenridge Vanilla Porter)
  • 1 pound of raw bacon — cooked, drained, and crumbled (I used a shortcut with a 4.3-ounce bag of precooked Hormel Crumbled Bacon, which is the equivalent of 1 raw pound)
  • 12-16 ounces of chocolate candy coating (the kind you can melt and pour into candy molds)
  • A few pinches of flaked margarita salt, optional as a garnish

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DIRECTIONS

Bake brownies as directed on the box.

If you’re NOT using pre-cooked bacon, cook your bacon and drain it while the brownies are baking. Set the cooked bacon aside for later.

When the brownies are done baking, remove them from the oven and let cool.

Into a large, deep skillet, pour the brown sugar and porter beer.

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Cook on medium heat until it begins to get syrupy, stirring occasionally. (Don’t get impatient and turn the heat on high.) Using medium heat, it will take maybe 20 minutes or more to get a syrup-like thickness. When a liquid is cooked until it’s thick, that’s called a “reduction.” It concentrates the flavor; that’s why beer selection is important. A slightly bitter beer will turn into a very bitter reduction. To be safe, I chose a mild, rich, smooth porter.

Chop your bacon into fine crumbles. Add MOST of the bacon crumbles into your thickened beer reduction — but set aside about 3 tablespoons of the bacon crumbles to use later as a garnish. 20130114-203644.jpg

Cook for another minute or two. Mine was bubbly and thick. Remove from heat.

One more thing about the bacon…I took a shortcut and used pre-cooked Hormel bacon (this 4.3-ounce bag said it was the equivalent of 1 pound raw). If you do the same shortcut, be sure to check for a 1-inch-square “freshness packet” that may be inside; you don’t want to pour that into your reduction. See photo below. 20130114-203622.jpg

After cooking your porter beer reduction, it’s time to cut those brownies. First, cut off all the edges, which will be too crisp to be a part of your tender truffles. I ate my crusts as soon as I cut them out of the pan. You should, too.

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Cut your crust-free brownies out of the pan and into a large bowl. No need to cut them into squares or be neat about it. Add the bacon-and-beer reduction.

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Stir the brownies and reduction together until they’re well mixed into a thick, smoky-sweet dough. Get about a tablespoon of dough and roll between your palms into a truffle-sized ball. Place onto aluminum foil. Repeat until all the dough is gone.

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I’ve kind of fallen in love with this Reynolds Wrap Non-Stick Foil. It really IS non-stick!

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In a microwave-safe container, melt your chocolate candy coating. I like to use a small container so that my truffles have a nice, deep bath to dip in. Drop one ball in so it gets coated completely. Then, using two forks, fish it out. Place it onto foil and, before it has the chance to dry, immediately garnish it with a sprinkling of bacon crumbles and maybe some margarita salt.

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Repeat this one truffle at a time: Dip, garnish. Dip, garnish. Dip, garnish. Until you’re done. Your football-loving sports fans who come over to watch the game will be amazed at these eye-popping chocolate treats that are easy to serve and eat: The porter-beer-and-bacon Super Bowl Truffle!