After writing my first brownie article for Associated Content, 3 Ways with a Brownie Mix, I went through some of my tried and true recipes and want to share some other ways to dress up a store bought brownie mix. It’s really easier than you may think.
As I mentioned in my previous article, not all brownie mixes are created equal. It is important to note again that not all mixes can be used when a recipe calls for a 9 x 13 inch baking pan. If the back of the brownie mix has a baking time for a 9 x 13 inch pan than you can use it.
This brownie oblivion recipe came from a dear friend of mine. She’s always experimenting to make mixes better. This one is decadent.
Brownie Oblivion
1 (19 to 21 oz.) fudge brownie mix
1 package white chocolate chips, divided
1 cup semi-sweet chocolate chips
½ cup chopped pecans
¼. Grease the bottom of a 13 x 9 x 2 inch baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white chips, all of the semi-sweet chips and ½ cup of the pecans. Spread batter in prepared pan.
Bake 25 to 30 minutes or until center is set. Sprinkle brownies with remaining white chips and bake 1 more minute. Cool in pan on wire rack.
To make frosting: In a small bowl combine melted butter and hot water; stir in powdered sugar, cocoa powder and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with ¾ cup chopped pecans. Cool about 1 ½ hours or until frosting is set. Cut into bars. Makes: Approximately 36 brownies.
I love cookies and this is a very fun recipe. Start with a brownie mix and add in your favorite things. The sky’s the limit here. Don’t add more than two things or the cookies may not bake evenly or set up properly.
Brownie Cookies
1 box of your favorite brownie mix prepared according to package directions but not baked yet!
Stir in 1 cup of any of the 2 following things, if desired:
Butterscotch chips
Peanut Butter chips
Cinnamon chips
Chocolate chips
Mint chocolate chips
M & M’s
Pecans
Walnuts
Crushed peppermint candy
Prepare rimmed cookie sheets with parchment paper. Drop by teaspoonfuls onto prepared baking sheets. (A small ice cream scoop works well for even cookies.) Bake at 400 degrees for 12 to 14 minutes. Cool on baking sheet 1 minute and remove to cooling rack to cool completely.
Biscotti is an Italian cookie and means twice baked cookie. Making them from scratch can be labor intensive. Start with a brownie mix for an easy treat. Almonds are the traditional nut but feel free to substitute walnut halves or pecan halves.
Chocolate Brownie Biscotti
1 box (1 pound, 5 ounces) brownie mix
3 cups whole almonds
3 large eggs, lightly beaten
2 tablespoons water
¾ teaspoon vanilla extract
Preheat oven to 350 degrees F. Coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray. Line bottom and sides of pan with foil, leaving 2 inches overhang on the short sides.
In a large bowl, stir together the brownie mix and almonds. In separate bowl combine the eggs, water and vanilla extract. Make a well in the brownie mix and pour the egg mixture into the well. Stir mix into egg mixture until a moist, stiff batter forms. With spatula, evenly spread batter into the prepared pan.
Bake in a 350 degree F. oven 35 minutes or until the cake is firm and the center is set. Using the foil overhang and wearing oven mitts, carefully remove the brownie from pan to wire rack. Let the brownie cool 5 minutes.
Cut brownie in half lengthwise, scoring the surface with a serrated knife and completing the cutting through with a large, sharp knife. Then cut crosswise into ¾ inch-thick slices. Place brownies, cut side down, on large baking sheet.
Bake in 350 degree F. oven for 23 to 25 minutes, until biscotti are crisp. Transfer biscotti to wire rack; let cool. Makes about 2 dozen biscotti.
So, this weekend, whip a special brownie treat your family is sure to enjoy! It’s as easy as opening a box.
