Out Of The Box Brownies: Magical brownie recipes that start with a box
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Gingerbread Fluff Brownie

December 21, 2011 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Cream Cheese, Creative, Decadent, Holiday, Nutty

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Get ready to share this recipe because your guests’ll want to know.

Look at all of that NorthPole Goodness atop this glorious holiday treat!

INGREDIENTS

BATTER

  • One box gingerbread mix
  • 1 egg
  • 1/2 stick of butter, melted
  • 1/3 cup water
  • 8 ounce package cream cheese, softened

SNOWY TOPPING

  • 1 c chopped walnuts
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • Half of a 10 oz tub of marshmallow fluff
  • 1/4 c confectioners sugar

DIRECTIONS

In a medium bowl, stir together the gingerbread mix, egg, melted butter, and water.

Start your batter off by adding an egg.

Butter makes everything better. Even gingerbread fluff.

Add cream cheese and stir until smooth.

The cream cheese will help give your gingerbread a more brownie-like consistency.

Spread batter into a 9×9-inch pan (nonstick or greased).

This batter is rich and fragrant.

Bake at 350 for 28-35 mins, until a toothpick comes out almost clean. While your brownies are cooling, you can make your gorgeous garnish.

In a medium bowl, mix your chopped walnuts with the cinnamon and cloves.

Mix walnuts with those two Christmassy spices.

Take your tub of marshmallow fluff and scoop out about half, or about 1.5 to 2 cups, into a microwave-safe bowl. (I’m not using a specific measured amount because fluff is hard to measure — its volume changes when handled because the air puffs out of it.) Pop it into the microwave for 20 seconds, just long enough for it to be mixable. Stir nuts into the bowl of fluff until it’s evenly mixed together.

Stir with purpose. You are creating greatness here.

Pop the mixture back into the microwave for another 20 seconds so it is smooth enough to spread. Spread over gingerbread crust. Work quickly because the fluffy mixture will cool and stiffen.

I suggest doing this step while sitting down, just in case your knees buckle.

For a sweet, snowy North Pole effect, sprinkle your nutty gingerbread landscape with confectioners sugar. I used a sifter and it created a nice, thin layer. Don’t create a completely solid layer of sugar. If you allow some of the shiny fluff to be visible, it creates a “moonlight shining on snow” effect.

On behalf of Santa, elves, polar bears, and penguins, allow me to thank you for your artfulness as you execute this final step.

So cute… so festive! Based on experience, I suggest keeping these brownies in the pan until just before serving. Once you cut the brownies and plate them, the semi-stiff fluff likes to sloooooowly creep southward. After cutting, try to serve them within 15 minutes or so. 

Happy holidays to all of my brownie friends and family!

 

From OutOufTheBoxBrownies.com to your family -- I wish the finest and funnest of things for you during your holiday time together! Share the brownie love!

 

Super-Easy Caramel Fluff Brownies

October 09, 2011 By: Denise Leo, Global Brownie Ambassador Category: Chilled, Super-Simple

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There's only one thing more super than the super-fluffy caramel-whip layer: And that's how super-easy this recipe is to make!

 INGREDIENTS
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!

DIRECTIONS
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.