Out Of The Box Brownies: Magical brownie recipes that start with a box
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Girl Scout Cookie Series: Tagalong Brownie Pie

April 11, 2012 By: Denise Leo, Global Brownie Ambassador Category: Creative, Decadent, Fun For Kids, Nutty, Off the Beaten Path, Peanut Butter, Super-Simple

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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.

The Tagalong cookie is perfect. Right? Wrong! The Tagalong Brownie Pie is EVEN MORE PERFECTER!

INGREDIENTS

  • 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)

With ingredients like this, how can you go astray?

So wonderful, but there are only 15 in a package. And, for me, that means 5 for Monday morning, 5 for Monday lunch, and 5 for Monday dinner. Woeful Tuesday. With this recipe, you can have enough to serve all week!

 

If Girl Scout Cookie season is over and you can't get Tagalongs, here are two fabulous peanut butter cookie alternatives! Little Debbie Peanut Butter Crunch Bars or Little Debbie Nutty Bars.

DIRECTIONS

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.

This recipe makes two 9-inch brownie pies. One for me, one for you.

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.

Yum. This is a happy moment.

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.

Spread the love.

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.

Who knew you could use a walnut as a cookie stand? (I did.)

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.

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This Tagalong Brownie Pie recipe would make any Girl Scout proud, and I’m sure your troop will love ‘em!

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I made this Tagalong Brownie Pie using two different kinds of Little Debbie cookies: Peanut Butter Crunch Bars (on the left) and Nutty Bars (on the right).

 

Here's another supah-delish take on this recipe. Use a mini-cupcake pan to make tiny brownies, "frost" with the peanut butter caramel, top with nuts, and garnish with a piece of peanut butter cookie. Finger-sized perfection!

Seriously. How cute is that? It's the best thing to have at work and just POP in your mouth. YUM!

 

Girl Scout Cookie Series: The Samoas Brownie

March 21, 2012 By: Denise Leo, Global Brownie Ambassador Category: Candy Bar, Decadent, Fun For Kids, Holiday, Nutty, Off the Beaten Path, Products

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I’m stating the obvious here: A 7.5-ounce box of Samoas Girl Scout Cookies just is not enough. They’re too delicious to stop eating after only 1 or 2 cookies. Seriously, I can pound down half of that box in one sitting. So I made a brownie recipe that stretches out the coconutty delight of the Samoas, making enough for an entire party!

Oh, the coconutty deliciousness of the Samoas Girl Scout Brownie.

INGREDIENTS    - IF YOU LIKE SAMOAS -

  • 1 box brownie mix (I used Ghirardelli Chocolate Supreme)
  • Eggs, oil, and water as directed on box
  • One 14-ounce can sweetened condensed milk (I used Eagle Brand)
  • 1 ounce (1 square) unsweetened chocolate (I used Nestle Pre-Melted Choco-Bake)
  • 1 cup chopped or halved pecans, toasted on a cookie sheet for 5 minutes at 350F
  • 1 box Samoas Girl Scout cookies (7.5 ounces)

Here are the ingredients for those who LIKE Samoas. (If you LOVE them, you may want to use the ingredients listed below.)

INGREDIENTS    - IF YOU LOVE SAMOAS -

  • 1 box brownie mix (I used Ghirardelli Chocolate Supreme)
  • Eggs, oil, and water as directed on box
  • One 16-ounce tub caramel dip (I used T. Marzetti Brand)
  • 1 cup sweetened, flaked coconut, toasted on a cookie sheet for 4-5 minutes at 350F
  • 1 box Samoas Girl Scout cookies (7.5 ounces)

DIRECTIONS

Mix together brownie mix, eggs, oil, and water as directed on box. Pour batter into greased pan.

If you like Samoas: Pour condensed milk into a bowl. Melt square of unsweetened chocolate and mix it in.

If you love Samoas, open your tub of caramel and stir it until it’s smooth.

Set aside half of the chocolate-milk mixture (or caramel). Pour the other half on top of the brownie batter.

Pour HALF of your gooey mixture of choice onto the unbaked batter. Save the other half for later.

Swirl it in with a knife.

 

This is ALMOST the funnest part.

Lick the knife. You know you gotta do it.

 

THIS is the funnest part.

Bake as directed on box. While baking, chop up the Samoa cookies into pieces.

 

Seems like a tragedy. But soon, you'll be happy again.

After brownies come out of the oven, let them cool if you have time. If you’re pressed for time, you can move on, but you may have a pretty gooey dessert on your hands. Drizzle the other half of your goo (either caramel or the milk-chocolate mixture) over the top.

Most important to remember at this stage: Do not drool on your own brownies.

Now, if you want toasted pecans in your recipe, add them on top of the sticky goo. If you want toasted coconut in your recipe, add that instead.

Mmm, pecans/coconut flakes are so much better when they are toasted vs when they are raw.

Top it all off with the chopped Samoas Girl Scout Cookies.

Cookie becomes garnish.

If you want a more “set-up” brownie, you can chill the pan in the refrigerator before cutting and serving.

Ridiculously delicious. Sticky. Nutty. Caramelly. And, using this brownie recipe, you’ll turn a 7.5-ounce box of Samoas Girl Scout cookies into more than 3 pounds of giddy, gooey delight. Dive in!

Every spring, the Easter Bunny ushers in both Girl Scout Cookies and the Samoas Brownie. Enjoy.