Out Of The Box Brownies: Magical brownie recipes that start with a box
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Frozen Lemonade Blondie

July 12, 2012 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Chilled, Creative, Fruit, Off the Beaten Path, Super-Simple

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O lemonade

O lemonade

You’re tasty in a blondie

It’s hard to resist the refreshing citrus-y snap of a frozen lemonade cookie bar, so I suggest that you try this super-fast and super-easy recipe for your next summer picnic or for tonight’s dessert.

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INGREDIENTS FOR A SMALL (5.5″ x 7″) PAN

  • 1 12-ounce package break-n-bake cookies (sugar cookies or white chocolate macadamia)
  • 8 ounce tub of Cool Whip whipped topping
  • 1 tsp Kool-Aid unsweetened lemonade powder (one packet has about 2 tsp)
  • 1/2 tsp water
  • 5-7 drops yellow food color
  • Garnish of your choice (I used cute lemon jellies)

TO USE A 9″x9″ PAN, DOUBLE THE INGREDIENTS
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DIRECTIONS
Use spray vegetable oil (I used Pam brand) to grease a small pan. I used a pan that was only 5.5″ x 7″ and it was about perfect. If your pan is bigger, you’ll probably want to use more cookie dough and more CoolWhip.

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Into the pan, plop the entire package of raw cookie dough.

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Use your fingers to evenly press the dough to the edges.

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Bake until golden brown at 350 F. It will take about 15-20 minutes, depending on the size of your pan and the amount of dough in the package. This will be the crust for your blonde brownie. Cool crust completely.

Into a small bowl or cup, pour one teaspoon of the Kool-Aid unsweetened powdered drink mix (only one teaspoon, not the whole packet).

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To the powder, add 1/2 teaspoon of water and mix thoroughly.

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Pour this tart, lemony mixture into the Cool Whip and mix completely.

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The result will be an off-white colored topping. You may want to add a few drops of yellow food coloring. I added 7 drops, and the result was light, sunny-looking, and pretty.

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Spread your lemonade whip on top of the completely cooled crust.

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Cover and either refrigerate or freeze.

If you freeze it for longer than an hour or two, be sure to thaw it for about 30 minutes before trying to cut and serve (because the cookie gets ROCK hard).

Garnish just before serving. I used these cute lemon-wedge-shaped jellies that I found at my grocery’s candy aisle.

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It’s chilly, refreshing, and a nice summery treat…it’s the Frozen Lemonade Blondie!

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Dreamy Apricot Blonde Brownies

August 31, 2011 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Cream Cheese, Creative, Fruit, Nutty, Off the Beaten Path

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By now, you’re probably getting the impression that my brownies are my children. I love them all. And I hate to play favorites. But this one, this little lovely sun-colored gem, is quite special. It’s my site’s first blonde brownie. And it’s a doozy. My husband just had his fourth serving, and I made them just 3 hours ago. That means it ranks a “ten” on the IE Scale (Infinite Edibility Scale).

The Dreamy Apricot Blonde Brownie. Girly, yes. But men love it, too.

INGREDIENTS

  • 1 box (15-17 ounces) sugar cookie mix
  • 1 stick (1/2 cup) butter, melted
  • 2 eggs
  • One 8-ounce package cream cheese (let soften outside of ‘frig for 5-10 mins)
  • 2/3 cup brown sugar (use only 1/3 cup if using a “Splenda” brand)
  • 1 c macadamia nuts
  • 1 c apricot preserves
  • 1/2 tsp cinnamon

With a palatable pile like this to start from, how could you possibly go wrong?

DIRECTIONS

Melt 1 stick of butter in microwave for about 30 seconds. Add melted butter and 2 eggs to sugar cookie mix and mix thoroughly.

Mmm, butter-n-eggs. A solid start to build from your box-mix base.

Blend in 1 package of softened cream cheese. It helps if you cut it into pieces before adding it to the bowl.

Cream cheese is a pretty, pretty addition to make your batter smooth and rich.

Add brown sugar and stir. Mix in macadamia nuts and spread into a greased 9×13 pan.

In my mind, it wouldn't be a blonde brownie without some brown sugar in it. And the macadamia nuts? Well, gosh, they just make everything better.

Put apricot preserves into a microwave-safe dish and warm it for 30 seconds so it’s easier to stir. Add cinnamon and mix completely.

I think apricot preserves are heavenly on toast, but even better in baking. And just a touch of cinnamon makes a big difference in this recipe.

Now comes the fun part. Putting the preserves into the batter. You have two choices of how to get it there:

a) Use a knife to make channels or deep swirls in your batter and spoon your preserves into the channels, or

b) One tablespoon at a time, spoon preserves onto the batter, burying the preserves below the surface, then use a knife to gently swirl the batter and preserves together.

I like to have fun with my food.

Bake at 350 F for 35-45 mins (depends on your pan size and depth of batter), until a center-placed toothpick comes out moist but nearly clean. Let cool for at least 30 minutes so they set up before cutting. Though they’re delicious when completely cooled, I highly suggest eating while they’re still warm. It’s like taking a bite right out of early autumn itself. Mmm.

The Dreamy Apricot Blonde Brownie, in all of its cheerful glory.