Out Of The Box Brownies: Magical brownie recipes that start with a box
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Molasses-Bottom Brownie

November 18, 2012 By: Denise Leo, Global Brownie Ambassador Category: Cream Cheese, Creative, Decadent, Holiday, Nutty, Off the Beaten Path

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If you like buried treasure, this molasses-on-the-bottom brownie recipe will be your favorite. It’s gooey, smoky, nutty, not-too-sweet, and exceptionally drool-inspiring on a plate. This is a perfect comfort-food-for-falltime recipe. I can’t help imagining how heavenly this brownie would be with a scoop of old-fashioned black-walnut ice cream by its side. Just sayin’.

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As a kid, one of my favorite recipes was the ever-challenging from-scratch recipe for Black-Bottom Pie. This molasses brownie recipe I’ve created here reminds me of the black-bottom pie, but without all the time, expense, ingredients, and effort required to get to the face-stuffing stage. :-)  I hope you enjoy it!

INGREDIENTS

This recipe starts with 1 box Pillsbury Fudge Truffle Bundt Cake Mix, which contains 2 plastic baglets

BATTER INGREDIENTS
“Cake mix” baglet from Pillsbury box mix
2 eggs
6 T melted butter
1 package cream cheese (8 oz)
1 cup water

MOLASSES-BOTTOM INGREDIENTS
“Filling mix” baglet from Pillsbury box mix
2 T melted butter
1/2 cup molasses (regular, not black-strap or super-dark molasses)
1 cup chopped, toasted walnuts

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DIRECTIONS

Take the larger Pillsbury baglet filled with powdered cake mix, and pour it into a large bowl. Add melted butter, eggs, cream cheese, and water. Mix for 2 minutes on medium speed with a mixer.

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Set large bowl aside. Take the smaller Pillsbury baglet filled with powdered filling mix, and pour it into a medium bowl. Add melted butter and molasses.

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Stir by hand until well blended. Then stir in the chopped, toasted walnuts. Set medium bowl aside.

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From the large bowl, pour your light, puffy batter into two large greased loaf pans — or one large loaf pan and 2 mini-loaf pans. See below for a size comparison. These mini-loaves make great gifts for Thanksgiving, Christmas, Hanukkah, birthdays, or any other holiday when people like to, uh, eat.

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Regardless of what size loaf pans you use, plan this next part ahead so that you will evenly divide the filling according to pan size. Below is a photo of the large loaf pan with half of the filling in it. As you can see, the thick filling is piled up in the center half of the pan, with sort of a mound-like shape, leaving an empty space on either side of the mound. Don’t let the filling touch the pan; stop your filling just a half-inch away. During baking, the heavy filling will sink through the puffy batter and down to the bottom of the pan, allowing a light, tender batter crust on top and a gooey, nutty filling on the bottom one-third of your dessert.

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Your guests are going to flip when you serve this. (Just a suggestion: microwave each piece for 15-20 seconds before serving because it is outrageously delicious that way.) So here it is, folks: Molasses-Bottom Brownie, a super moist, gooey, smoky, nutty, and tender baked treat with a recipe that people will beg for.

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