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

Iced Coffee Brownie

June 01, 2012 By: Denise Leo, Global Brownie Ambassador Category: Chilled, Nut-Free, Off the Beaten Path


Starbucks knows how delicious it is to blend together both iced coffee and chocolate, and so does Out Of The Box Brownies! For a refreshing summer treat, discover the sheer bliss of this frozen iced-coffee brownie recipe. Mmmmm!



  • 1 box brownie mix (I used Ghirardelli ultimate fudge, which comes with a frosting packet, but frosting isn’t a “must have”)
  • Eggs and oil as directed on brownie box
  • Water as directed on box, plus 2 tsp instant coffee dissolved in it
  • 1 box chocolate mousse mix (I used Dr. Oetker Milk Chocolate Mousse Supreme Mix)
  • Milk as directed on mousse box, plus 2 tsp instant coffee dissolved in it



This recipe is going to make you swoon with delight. I was in a state of joy as I made this, because I knew what a chilly respite this frozen treat would be on a hot summer day. To get started, dissolve 2 tsp of instant coffee into some hot tap water — using whatever amount of water that your box mix calls for (usually the box calls for between 2 Tbsp to 1/3 cup water).


Add the coffee-water to the boxed brownie mix, along with the number of eggs and the amount of oil listed on the box. I like using the “extra egg” version of the boxed recipe (usually listed in small print below the regular recipe), because an extra egg will create a taller, cakier brownie. But some people like shorter, fudgier brownies, so I’ll leave that earth-shattering egg decision up to you.


Mix completely, pour into a greased pan, and bake as directed on the box. Set aside until completely cooled. Do not start the next steps until the brownies are cooled. The brownies should be not hot. Not warm. Cooled. Completely cooled. Get the picture? If you rush, you’ll ruin your happy iced-coffee layer. So be patient and let those brownies cool.

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So, when the brownies are cool, you can add any frosting that may have come with the box mix. It’s totally not necessary, but I tried it and it worked out nicely. I decided to use only half of the frosting packet, creating a nice, thin layer. But, hey you might want more or less or even none. This is your world; I just blog in it. So do what feels right to you.



Now it’s time to make your iced-coffee mousse topping. Into a medium to large bowl, add the amount of COLD milk that is called for on your mousse mix instructions. The Dr. Oetker brand mix I used called for 1 cup of cold milk. (I used fat-free milk and it worked just fine. If you have 1%, 2%, or whole milk, your mousse will be even creamier and richer.) To the milk, add 2 tsp of instant coffee and mix until it dissolves.


If you have it on hand, you could add 1 or 2 teaspoons of vanilla syrup, but that’s totally optional. (Keep in mind, “vanilla syrup” is not the same as “vanilla,” “vanilla flavoring,” or “vanilla extract.”) Adding some vanilla syrup will give you a taste more like a vanilla latte, which is my personal favorite!


Add the chocolate mousse mix to the coffee-milk mixture.


Mix with an electric mixer on low until blended, about 30 seconds. Then whip on high for several minutes until thick, as directed on the box. My mousse mix instructions said about 3 to 4 minutes on high.


Oooh. So pretty. Scoop it on top of your brownies. Again, those brownies had best be totally cooled, or you’ll have a melty mess on your hands.


If you’re feeling lightheaded, excitable, or giddy at this stage, do NOT be surprised. To avoid a full-on swoon, you may need to sit down in order to safely finish this recipe. Please be careful. Safety first. Spread the mousse from edge to edge. You will very much want to eat the mousse. Do not eat the mousse.


On your last “pass” across the mousse, give it some swirly flair with your knife or spatula. It will make your finished dessert prettier when you cut and serve it. Freeze for at least one hour.


It is hard for me to describe just how sweet, dark, chilly, refreshing, and creative this little dessert is. Perfect for a hot summer day when you need a light, sweet snack. For fun, you might try serving your iced-coffee brownie dessert with a chocolate-dipped espresso bean as a garnish.


Kahlua Mousse Brownies

November 14, 2011 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Chilled, Creative, Decadent, Nut-Free, Off the Beaten Path


Usually, when I photograph a finished brownie, I show one serving. With this brownie, it looked so pretty IN THE PAN after I cut out a piece. It almost made me sad to think there's one less brownie left to eat. But then I remembered the one I just ate, and I felt much better.

I have 2 words for you: Sit down. Or maybe 2 better words might be: Starve yourself. Because you’re going to want to fill your belly with this new scrimpity-scrumptious brownie. I am beside myself with joy right now because I’ve brought this brownie into the world. And soon I hope it will be in your world, too: The Kahlua Mousse Brownie.

8 ingredients. 1 perfect dessert that will be sure to impress.

1 box brownie mix
Oil, hot tap water, and egg — in the amounts called for on box (I like the 2-egg version for a taller brownie)
2 tsp instant coffee
1 box Jell-O Temptations (get the “chocolate mousse decadence” flavor)

Filling Mix (from inside the Jell-O Temptations box)
1 – 1/3 cup whole milk, very cold
1 ounce Kahlua coffee liqueur

Mousse Mix (from inside the Jell-O Temptations box)
1 cup whole milk, very cold
1 ounce Bailey’s Irish Cream liqueur (you may omit or substitute more Kahlua if you like)


Put instant coffee into hot tap water and mix thoroughly until dissolved. Mix the coffee water, eggs, and oil into the brownie mix. Pour into greased pan and bake as box directs. When done, allow the brownies to cool completely until cold.

Empty packet labelled “filling mix” into a medium-sized bowl, preferably chilled.

Brownies are done; that's layer #1. Layer #2 starts with the filling mix, super-cold milk, and an ounce of Kahlua.

Add Kahlua and 1-1/3 cups of whole milk and beat on medium to high for about 2-3 minutes until pudding gets thick.

My "pudding" was just perfect for spreading on the cooled brownies. It had little flecks of chocolate in it; this didn't bother me and certainly didn't "show" in the final product.

Spread pudding onto cooled brownies then put the whole pan into the refrigerator or freezer while you do the next step.

In a medium-sized chilled bowl, empty packet labelled “mousse mix.” Add 1 cup of whole milk and Bailey’s.

By the time you start on layer #3, you'll be getting excited, because you know how soon your mouth will be stuffed with brownie goodness.

Mix on low for 30 seconds; then beat on high for 4 minutes until fluffy and light.

Hey! Don't put yer fingers in there! At least wait until the beaters have stopped.

Gently spoon the fluffy mousse on top of the pudding layer and spread evenly.

Manners, manners. Please try to wait until you actually cut and serve it on a plate.

Cover with plastic wrap and put in refrigerator until just before serving. If you choose to freeze it, allow at least 30 minutes to thaw before slicing and serving. It’s so refreshing, you will think that a drunken chocolate penguin exploded in your mouth. (Actually, that doesn’t sound very refreshing. But you get the idea.)  

Three layers of decadence: coffee brownie, Kahlua pudding, and Bailey's mousse. Yum!


Super-Easy Caramel Fluff Brownies

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



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!

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!

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.