Out Of The Box Brownies: Magical brownie recipes that start with a box
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For Easter – Peeps Brownie Pond

April 08, 2014 By: Denise Leo, Global Brownie Ambassador Category: Chilled, Creative, Fun For Kids, Holiday, Nut-Free, Off the Beaten Path, Party

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Visit this delightful “pond,” coming to a trifle bowl near you: It’s the Easter-time Peeps Brownie Pond, complete with colorful jelly fish, blue pudding waves, and swimming Marshmallow Peeps chicks on top! This one is super-fun for kids.

The recipe is right here: Peeps Brownie Pond.

 

 

 

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. 

Blarney Brownie

March 16, 2013 By: Denise Leo, Global Brownie Ambassador Category: Cream Cheese, Creative, Decadent, Fun For Kids, Holiday, Nut-Free, Off the Beaten Path, Party

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On Saint Patrick’s Day, you want a green dessert that will dazzle your guests both with taste and a good old Irish sense of humor — so serve the Blarney Brownie. (Blarney means, among several definitions, “deceptive nonsense.”) See, the Blarney Brownie is a little like the concept of green beer; your guests will see “green” but they’ll taste “cherry!” In this recipe, some Leprechaun trickery and green maraschino cherries will ensure that blarney never tasted so good!

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BATTER INGREDIENTS

  • 1 box frosting-included brownie mix (I used Ghirardelli Ultimate Fudge)
  • Eggs, oil, and water as called for on the box mix (I like the “extra egg” version, usually a footnote on the box)

FILLING INGREDIENTS

  • 1 8-ounce package cream cheese
  • 1 cup (about 8 ounces) marshmallow topping (the kind you drizzle over ice cream)
  • 1/3 cup juice from a jar of GREEN maraschino cherries (not the traditional red)
  • GREEN maraschino cherries, about 20
  • 5-10 drops of green food coloring
  • Green sprinkles

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Green maraschino cherries. They’re not in EVERY store, so call ahead! I found mine right next to the red ones.

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DIRECTIONS
Open box mix and set aside the fudge icing packet, which you’ll use after the baking. Be careful when buying your brownie mix for this recipe. Don’t confuse a “put-the-fudge-packet-INTO-the-batter” mix with a “put-the-fudge-packet-ON-TOP-OF-the-baked-brownie” mix. (The into-the-batter packets are usually not very sweet and won’t work as a frosting.)

Pour powdered brownie mix into a large bowl. Add eggs, oil, and water to the brownie mix. Stir thoroughly. Spread 75% of the chocolate batter into a greased pan, setting aside 25% for later.

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In a medium bowl, place cream cheese and marshmallow topping. Mix with an electric beater on medium or medium-high speed until completely mixed, or about 1 minute.

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Add 1/3 cup of the green maraschino cherry juice. Mix on low speed (to avoid splattering), and it will turn a light, pastel green. Look, “light green” is cute, but I don’t think it’s green enough to feel REALLY celebratory, so I mixed in 7 drops of green food coloring, which gave it a lovely springy color for Saint Patrick’s Day!

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Cut the green maraschino cherries into big, chunky pieces — not too small. I chopped mine into halves and thirds. Pretty!

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Pour 2/3 of the creamy green batter in an even layer over the brownie batter that’s in the pan. Then evenly sprinkle the green cherry pieces over that.

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Pour the remaining 1/3 of the green batter on top of the cherries.

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Use the remaining 25% of chocolate brownie batter to drizzle over top of the green batter. This will be your top crust.

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Bake according to the box directions, but be sure to add another 10-15 minutes, since you’ve added a whole layer in there. Be watchful. It’s hard to do a “toothpick” test to check for doneness, because the green middle layer stays wet and gooey. Just try to reach a moment when the center of the pan is no longer wet and jiggly. Also, watch for the four corners to begin getting crusty and dry. You’ll probably notice some puffing up on all four edges; that is the chocolate brownie batter rising around the green batter. (The green batter has no eggs in it, so it will not rise or puff up.) When done, remove from oven and allow to cool. Don’t worry if it looks a little like a barren planet surface; we will be covering it up with frosting and sprinkles!

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When brownies are completely cool, it’s time to frost. Soften the fudge icing packet by placing it under hot tap water for 30 seconds. Knead packet in your hands to mix the packet’s contents. Cut away a corner of the packet and squeeze frosting over brownie crust. Spread the frosting in a thin layer over your cooled brownies. Quickly, while the frosting is still wet, decorate with green sugar sprinkles.

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There she is, your shamrock-green St. Patty’s Day Blarney Brownie, a deceitful cherry-flavored treat for everyone who has a little Irish in ‘em!

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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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