After writing my first brownie article for Content Associates, 3 Habits with Brownie Mix, I went through some of my tried and true recipes and want to share some ways to put together a stocked brownie mix. It’s easier than you think.
As I said in the previous article, not all brownie mixes are created equal. It is again important to note that not all mixes can be used when the recipe calls for 9 x 13. frying pan If the back of the brownie mix has baking time for a 9 x 13 inch pan you can use it.
I forgot this recipe from my dearest friend. The experience is always better to mix. This one is decadent.
Brownie of Oblivion
1 (19 to 21 oz.) fudge brownie mix
1 package white chocolate chips divided
1 cup of semi-sweet chocolate
cup chopped pecans
¼ Grease a 13 x 9 x 2 inch griddle; I left it. Prepare brownie mix according to package directions. Stir in half the white raisins, all the semi-sweet chips and a cup of pecans. Spread the batter in the prepared pan.
Bake for 25 to 30 minutes or until the center is set. Sprinkle the brownies with the rest of the egg white and bake for 1 more minute. Cool in a pan on a 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 on top of brownies. Sprinkle the cup with chopped pecans. Refrigerate for about 1½ hours or until the frosting is set. Cut into bars. Makes: Approximately 36 Brownies.
I love cookies and this is a very fun recipe. Start with a brown mix and add in your things. This is the end of heaven. Do not add more than two items or set non-baking cookies evenly or properly.
Brownie Cookies
1 box of your favorite brownie mix prepared according to package directions but not yet cooked!
Stir in 1 cup of any of the following 2, if you like;
Butterscotch football
Peanut Butter xxxiii
Cinnamon football
Chocolate and football
Mint chocolate fudge
M& M’s
Sinful
Walnuts
peppermint candy
Prepare ornate cookie sheets with parchment. Drop by teaspoonfuls onto the prepared pastry. (A small Ice cream bowl also works well for cookies.) Bake at 400 degrees for 12 to 14 minutes. Cool on a baking sheet for 1 minute, then remove to a cooling rack to cool completely.
Biscotti is Italian cookie and means twice baked cookie. Doing them from scratch can be labor intensive. Start with an easy to handle brownie mix. 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 of water
teaspoon vanilla extract
Preheat oven to 350 degrees F. Coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray. Line the bottom and sides of the grill with foil, leaving 2 inches of the short sides overhanging.
In a large bowl, mix together the brownie almonds. In a 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 in the egg mixture until it forms a moist, stiff dough. With a spatula, pound evenly into the prepared pan.
Bake in a 350 F oven for 35 minutes or until the cake is firm and the center is set. Using a hanging pin oven-mitts, carefully remove the browned plates from the pan to the wire rack. Let the brownie cool for 5 minutes.
Cut the chestnut in half lengthwise, splitting the surface with a serrated knife and completing the section with a large, sharp knife. Then cut it crosswise into inch-thick slices. Place the brownies, cut side down, on a large baking sheet.
Bake in a 350 F oven for 23 to 25 minutes, until the biscotti are crispy. Transfer the biscotti to a wire rack; let it cool Makes about 2 dozen biscotti.
So, this weekend, whip up a special brownie treat your family is sure to enjoy! It’s as easy as opening a box.
