For the recipe, follow the directions for Girl Scout Tagalong Brownie Pie, except use a mini-muffin pan to bake your brownies.
Archive for the ‘Super-Simple’
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!
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.
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.
A little chocolatey. A little…uh… noggy. All wonderful. For a change of pace this year, put something in the cookie exchange that gets people talking: “Oh, that’s a cute idea!” You won’t believe how EASY it is. Just a few boxes and a few minutes of romping in the kitchen, then into the oven and done. Look at her; isn’t she holi-dazzling?
- 1 box Pillsbury Cheesecake Swirl brownie mix
- Chocolate (dark) pouch from Pillsbury box
- 1/3 c oil
- 2 Tbsp water
- 1 egg
- Cheesecake (light) pouch from Pillsbury box
- 2 boxes custard pudding mix (I used the 3.9 oz cook-n-serve box, but instant is fine too)
- 1 egg
- 1 tsp nutmeg (note: AllergicChild.com confirms that nutmeg is not a nut; it’s a spice)
- 1/4 tsp cinnamon, if desired
- 2-4 Tbsp milk (or use egg nog if you have it on hand)
So easy. Just wait until you see how fast you get back to wrapping gifts!
In one bowl, add the chocolate Pillsbury pouch, egg, oil, and water. Mix until smooth. Set bowl aside.
In another bowl, mix the white Pillsbury pouch with the 2 pudding boxes. Then add egg, nutmeg, cinnamon, and 2 Tbsp of milk or egg nog. Mix until smooth. Mix in another tablespoon or two of milk or nog, and mix until the eggnog batter is similar in consistency to the chocolate batter.
Pour the chocolate batter into a greased pan. I used an 11 x 7 inch pan (77 sq in) and ended up wishing for a slightly taller brownie — so, I suggest an 8 x 8 inch pan (64 sq in). One spoonful at a time, push the eggnog batter down into the chocolate batter, then artfully swirl the batters together with a knife.
Bake according to box, but add a few minutes to the baking time since the pudding mix adds to the amount of batter. When a toothpick in the center comes out almost clean, remove from oven. Cool and serve.
OPTIONAL BUT AWESOME: Make a glitzy little glaze to pour over top. Mix together 1 cup confectioners sugar, 1/2 tsp nutmeg, a pinch of cinnamon, and slowly add small amounts of either bourbon or rum or brandy until it makes a drizzly glaze. Enjoy!!!!
I think this would be awesome with vanilla ice cream and butterscotch topping. Just sayin’.
I admit that I am *not* the Great Definer of All Things Brownie. Not yet. However, as Global Brownie Ambassador, I do qualify as a voting super-power at the Brownie U.N. meetings. And at the recent Brownie G8 conference (held this year in Brussels, Belgium), I was asked to lead a new initiative in Global Brownie Creativity. As part of my new commitment to the G8, I’ve created a new recipe that is sure to create lunchbox cheers in all nations. Yet another way to create worldwide harmony through chocolate. The Belgians just love me. But I digress . . .
In my latest ambassadorial effort, I have deemed that a true Lunchbox Brownie shall meet two standards: 1) PACKABILITY–with no frosting, crumbs, or goo that shall muck up a well-packed lunch, and 2) CRAVEABILITY–with an appearance so drool-able that it shall induce extreme classmate jealousy within a range of two cafeteria tables, with a mug so lovable that it shall be completely nommed even if “the stupid apple” squished it. And it shall be a bonus if the recipe makes it easy to let the kids help.
Fun, fast, packable, craveable. Get ready for the best Lunchbox Brownie ever, as deemed by…me!
1 box brownie mix
Egg, oil, and water as directed on box mix
1 cup plain M&Ms–about 8 ounces, or about 5 regular-size packets (if you can keep your wits about you, consider the extreme-crave-inducing substitutes of peanut-butter M&Ms, pretzel M&Ms, or peanut M&Ms)
Get the kids! By hand or with a spoon, divide the dough into pieces about the size of a half-teaspoon.
Into a larger-sized greased pan (8×11 or 9×13 is a good size), evenly distribute half of the pieces. Save the other half of the dough pieces to put on top of the brownie batter.
Mix your brownie batter, using egg, oil, and water as directed on the box. I like to put one additional egg in my batter, to give a little more volume to the finished brownie–but that’s a personal preference.
Pour all of your brownie batter into the pan, completely covering the cookie pieces.
Now get the other half of the cookie dough pieces and evenly distribute them across the top of the batter, pushing them slightly down into the batter.
Bake brownies for about 20-25 minutes. It’ll look slightly puffed up and still glossy or gooey on top.
Gently remove the pan from the oven and evenly sprinkle the M&M candies onto the ”still mooshy” crust. Work quickly so you can get the brownies back into the oven to finish baking.
Use a spatula to slightly push the M&Ms into the crust. Work quickly, but be gentle.
Quickly return the pan to the oven for an extra 15-30 minutes. (The total baking time will depend on how large your pan is.) When a toothpick comes out almost clean, remove your candy-colored brownies from the oven and let the pan cool for as long as your begging kids will allow. Then eat and pack. Or pack and eat. You’ll probably do both.
1 box mix brownies plus egg(s), oil, and water as box directs
1 cup of walnuts (or pecans or hazelnuts)
6 Jello Mousse Temptation cups, caramel creme flavor (ready-made cups, in the refrigerated aisle)
Your choice of garnish — I suggest finely chopped dark chocolate (3-4 ounces) or half an 8-ounce bag of Heath toffee bits or a little of both!
This one is soooo easy!
Mix brownie batter, adding egg(s), oil, and water according to the box directions. Stir in the nuts and pour into a greased pan. Bake as box directs. Cool completely.
Gently spoon all 6 caramel mousse cups onto the crust of the completely cooled brownies. Spread the mousse carefully until the brownie crust is covered. The fluffy caramel mousse is full of air (and angels, wishes, and unicorns), so don’t agitate it too much or it will go flat, and all the angels will fly out.
Top with your choice of garnish. Make it something pretty and decadent, and you’ll be glad you did. I like chopping up or shaving bits from a big ol’ bar of dark chocolate. About a 3- or 4-ounce bar should be a good amount.
Keep refrigerated until ready to cut and serve. This is such a special-looking dessert. Your guests will flip.
I love September because it reminds me of campfires and bonfires. And s’mores. But it can be hard to make a fire just any old time. My suggestion is to fire up your fall-time snacking with this gorgeous brownie recipe.
1 box brownie mix
1/3 cup oil
6 Hershey’s chocolate bars, broken into smallest squares
1/3 cup butter or margarine (about 5 Tbsp)
1 bag marshmallows (about 16 ounces — or about 6 cups of the miniature marshmallows, which I prefer because they melt faster)
5-6 cups of Golden Grahams cereal
Mix together the eggs, oil, and brownie mix. This batter will make your bottom layer. You want your brownie layer to be shallow, so pour your batter into a large greased pan (9×13 inches is great). If you don’t have a large pan, try using 2 small ones. Bake at 350 F for about 20-22 minutes, or until a toothpick comes out almost clean.
Remove brownies from the oven, and let them cool for a while. While they’re cooling, break your chocolate bars into the smallest-possible pieces (each piece should have one “Hershey’s” logo on it).
Measure out 6 cups of mini-marshmallows and 5-6 cups of Golden Grahams cereal (if you use more cereal, you’ll have a thicker top layer; use less cereal and you’ll have a shorter but mallow-ier top layer).
If you’re a fan of Rice Krispies Treats, you’re going to love these next few steps. Melt your butter in a large (5-quart) pan over medium heat. When melted, add your marshmallows and stir constantly until they’re melted.
Now comes the part where you must have your act together and work very quickly. So put on some appropriate music. Maybe Flight of the Bumblebee, Smells Like Teen Spirit, or whatever motivates you. Do these next 3 steps as quickly as you can: 1) mix the cereal into the melted marshmallows, 2) pour the still-warm cereal/marshmallow mixture onto your brownie crust, and 3) insert the Hershey’s pieces as you pat down the cooling cereal mixture before it sets up and gets harder to work with.
S’mores should be messy, so don’t sweat the appearance too much. It will be lumpy, bumpy, and uneven. In fact, I really adore how pretty this pan of brownies is. Let it cool and set up for about 10-15 minutes. If you can wait, that is.
When you cut your s’mores brownies, be sure to use a very sharp serrated knife, as the cereal sets up into a hard, crunchy layer. A hard, crunchy, awesome layer. Here is the s’mores brownie in all its glory. As I said before, you will find that the serving size is 2 brownies, regardless of the size you cut them. (hee hee)
These are like regular brownies, except they’re wearing green velvet shorts and dancing a jig.
1 boxed brownie mix (plus eggs, oil, water as box directs)
1 ounce Creme de Menthe Liqueur (or the non-alcohol version, found in the ice cream aisle)
3-4 T. Marshmallow Fluff
Peppermint/chocolate candy bars (like York Peppermint Patties), either 4-5 full-sized or 20 minis (about 1.5 cups)
Cut the peppermint chocolates into small pieces. Herd the candy into a shallow dish, like a pie pan or a dinner plate.
Pour 1 ounce of creme de menthe into the dish and for the next hour or two, let the pretty white mint candy soak up the alcohol and its stunning green color.
Make and bake the box mix as directed on the box. Immediately after pulling brownies from the oven, use a teaspoon to push small amounts of marshmallow fluff down into the crust. Just 1/2 teaspoon here and there — enough so that, when they’re cut, each brownie will get a taste of it. You’re creating the canvas on which your creme de menthe candies will shine.
Now, push those gorgeous mint candy pieces into the brownie crust, leaving the candy’s green edges exposed and flirting with passersby.
Let cool and then cut and serve. This is such a pretty brownie. And simple, too!
Live from Denise Leo’s coconut studio: Watch the how-to video now!
Box brownie mix
Egg, oil, and water as box directs
1 c. macadamia nuts
Mounds coconut candy bars (5-6 full size bars or 15-20 miniatures)
Prepare brownie batter as directed on the box and mix thoroughly. Gently mix in those beautiful macadamias.
Pour the whole shebang into a greased pan, and bake it as that bossy box tells you.
While brownies are baking, slice coconut candy bars into bite-sized pieces, minimizing the number of pieces that fall into your mouth. (Just *try* is all I’m asking.)
Right after removing the brownies from the oven, push all the Mounds pieces down into the warm crust of the brownies. Leave portions of the coconut showing for a funky, chunky effect that will cause your guests to drool uncontrollably.
It is simply giddy-licious to smoosh candy bars into a freshly baked pan of brownies. I will be adding, like, a zillion similar recipes to this site. Stay tuned, brownie lovers.