Archive for the ‘Salty-Sweet’
1 box low-fat brownie mix
Egg, oil, and water called for on the box
1 box (of 6) Weight Watchers Giant Fudge Bars, frozen
1/2 cup butterscotch topping (fat free)
3/4 tsp salt, flaked (like margarita salt)
Do not attempt this recipe unless you’re willing to believe in reduced-fat recipes that are actually awesome. Your disbelief will only create a disturbance in the space-time continuum. And who needs that? So, first, believe.
Next, use a “low-fat” brownie mix. Mix it as directed on the box — the instructions usually call for less oil and egg than a “regular” mix.
If your store doesn’t carry a low-fat mix, call the store manager and use your sweet-talkin’ voice. Or grab a regular mix and follow the directions, except: 1) substitute plain low-fat yogurt for the oil and 2) substitute 3 egg whites for the 2 eggs.
I like to add 1 tsp vanilla for a little more flavor. I mean, ’cause vanilla is, like, three shades of awesome. Pour into greased pan and bake according to box instructions.
When your low-fat brownies are baked, let them cool until they are room temperature. You’ll be working with frozen stuff in your next layer, so don’t try to move on while the pan is still hot. You’ll just end up with a gooey mess and you’ll be messing with universal karma. Try to be patient.
When brownies are completely cooled, it’s time to put the Weight Watchers fudge bars on top. Using a knife dipped in hot water, pry the frozen fudge bars from their wooden sticks and place them side by side on the crust. Let stand for a few minutes until they soften.
Meanwhile, mix 3/4 teaspoon of flaked salt into 1/2 cup butterscotch topping. Set aside.
When the ice creamy fudge bars are soft, use a spatula to smoosh them together. Spread them into one smooth layer. Place pan in freezer for 10 minutes or until top layer is stiff.
Pull from freezer. Using a spoon, artfully create deep pockets and seams into the stiff ice cream layer. Stir the salty-scotch topping once more so the salt is evenly distributed; then pour your topping into the pockets and seams to create a ribbon of salty butterscotch.
Freeze for at least 30 minutes before serving.
If you can possibly wait that long.
1 box brownie mix
Egg(s), oil, and water as directed on box
1 to 1.5 cups pecan halves
1 tub of caramel (eg, 16-oz tub of Marzetti Caramel Apple Dip)
1.5 to 2 cups tiny chocolate-covered pretzels (eg, 1 bag Nestle Flipz)
Preheat oven to 350 F. Place pecan halves on cookie sheet in one layer and bake them for 5 to 7 minutes. Watch carefully so they don’t burn. There’s no need to flip the pecans over halfway through; they’ll taste just fabulous without the extra effort. Your kitchen will soon be wafting in a heavenly fog of toasted pecan bliss — and you will wonder why you never toasted your pecans before now. Try not to beat yourself up. Set pecans aside to cool.
As directed on box, prepare brownie batter and bake it. When done, remove from oven and allow pan to cool completely before next step. Keep roommates, spouse, children, and neighbors away during this crucial cooling process, as they might assume you’ve merely made “plain brownies” and begin eating them prematurely. Be vigilant.
When brownies are cooled, stir the tub of caramel dip until it’s smooth. Pour out entire 16-ounce tub, and spread it evenly over brownie crust.
Put the toasted pecans on top of the caramel layer.
Then, on top of the nuts, place chocolate covered pretzels. Try to plan it so that, once brownies are cut, each brownie will have either one or two whole pretzels. (It’s hard to slice through a pretzel when you’re cutting the brownies for serving.)
BROWNIE_FAIL_ALERT: Do not use plain pretzels. They’re dry and will soak up the moist caramel–and that means no crunch. (Boo!) Also, for the same reason, don’t chop up your chocolate-covered pretzels. Your best bet is using small, whole, bite-sized, chocolate-covered pretzel bites, like Nestle Flipz.
- 1 box Pillsbury Cheesecake Swirl brownie mix
- 1/3 c oil
- 2 eggs (1 for brownie batter, 1 for cheesecake batter)
- Small amounts of water
- 3/4 c peanut butter
- Reese’s Peanut Butter Cups (5-6 regular size, 20-25 mini size)
- 1 cup roasted, unsalted peanuts (optional)
Follow box instructions using oil, 3 T. water, and 1 egg to mix chocolate batter until smooth. If desired, mix in peanuts. Pour into greased pan. Set aside. Lick spoon if necessary, and be sure to wipe your mouth in case spouse enters the kitchen later.
Mix cheesecake batter according to box using 2 T. water and 1 egg. Set aside. This is getting good. It’s like the part in a movie when someone is loading bullets into a gun. You don’t know what’s about to happen, but you know there’s gonna be mayhem. And you can’t wait to see it.
Put peanut butter into a small bowl and thin it slightly with water or milk — adding just a dribble at a time. Mix thoroughly until it is about as thick as the cheesecake batter. Contain yourself. Seriously.
On top of the chocolate batter, drop spoonfuls of the cheesecake mix alternately with spoonfuls of peanut butter mix. Space your spoonfuls so you have enough to cover the whole pan.
Swirl the 3 batters together slightly by drawing a knife through them. Mmm, pretty as a prom picture. Bake this delectable swirled mess as the box directs.
While baking, chop Reese’s Cups into bite-sized chunks. When fully baked brownies emerge from the oven, use fingers to firmly press Reese’s chunks into the still-soft top crust layer. Let cool.
When you’re done, the surface will be rough and chunky, like a rocky canyon of peanut-butter boulders swimming in a burbling cheesecake river. This brownie dessert should be deemed a National Park for all to enjoy.