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

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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Red-Wine Caramel Brownie Sundae

February 21, 2013 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Caramel, Chilled, Creative, Decadent, Nut-Free, Party, Super-Simple

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There is one thing that red wine has in common with brownies, ice cream, and caramel: this super-simple out-of-the-box sundae recipe! Look at that! Fancy enough to serve at the finest event; easy enough to make any night of the week. You’ll be amazed, as were all of my “beta-testers.”

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INGREDIENTS

  • 1 box brownie mix
  • Eggs, oil, and water as directed on the box
  • 1 and 1/2 cups red wine (I used a nice, plummy, smoky Shiraz)
  • 1/4 teaspoon ground cloves, optional
  • About 8 to 10 ounces (about 2/3 cup) of caramel topping for ice cream
  • Vanilla ice cream (get the good stuff; you deserve it)

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DIRECTIONS

Mix and bake brownies according to the box instructions. I always use the “extra egg” version of the recipe, usually in small print as a footnote on the box. The extra egg means less fudge-like and more cake-like. When done, remove from oven and let cool.

While brownies are baking and cooling, you can make this amazing, super-easy sauce that will make your brownie sundae worthy of the fanciest of dinner parties, the most special of family events, or the most romantic of celebrations. It begins with a wine reduction.

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Start by pouring red wine and ground cloves into a saucepan. Place on medium heat, no higher. It’s okay to let it bubble, just not to the point of foaming or a “rolling boil.” Just a nice, steady simmer of small bubbles.

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Stir every 1-2 minutes until you notice the amount of liquid in the pan is getting low. Total cooking time will be maybe 15-20 minutes.

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Your wine reduction is done when there is just enough liquid to cover the bottom of the pan. Don’t, I repeat, don’t let it go too far and boil away to nothing. At the end, the goal is to reduce your cup and a half of wine down to about 1/8 of a cup of intensely flavored wine.

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Mix your wine reduction together with the caramel topping. (You can make your own caramel from scratch if you prefer; it’s not as hard as you think. Try this simple recipe or this almost-as-simple recipe.)

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The intensely purple-red color of the wine reduction mixes with the toasty tan of the caramel to create a very pretty color.

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In a bowl or deep plate, put a brownie, one scoop of ice cream, and about a tablespoon of red-wine caramel — 2 tablespoons if your sundae feels like it!

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