New Recipes using Mom's Brownie Mix

New Recipes using Mom's Brownie Mix
German Chocolate Brownies

The topping on these brownies is what dreams are made of! Make sure you don’t substitute margarine for the butter in the topping; it would be absolutely criminal to ruin brownies this good!

48 Brownies

7 ½ cups Mom’s Brownie Mix
1 tablespoon vanilla
6 eggs

1/4 cup chocolate syrup

3/4 cup butter
1 1/3 cups sugar
1 1/3 cups whipping cream
1 tablespoon vanilla
2 cups chopped pecans
2 cups flaked coconut

Mix the brownie mix with the vanilla and eggs. Spread onto a greased and floured 11 x 17" jellyroll pan Bake at 350° 15-20 minutes or until just done. Do not overbake.

Pour the chocolate syrup evenly over the hot brownies.

Topping: Melt the butter with the sugar and whipping cream in a saucepan; cook until the sugar is dissolved and the mixture comes to a boil. Boil, stirring constantly 1 minute. Add the vanilla, pecans and coconut and stir well. Spread over the brownies.

Miniature Turtle Brownie Bites

Turtle topping on moist, tiny brownies. These are not only fast; they are fabulous!

60-70 miniature brownies

5 cups Mom’s Brownie Mix
4 eggs
2 teaspoons vanilla
1 cup coarsely chopped pecans, toasted and divided

1 16 oz. can Chocolate frosting
24 caramels
2 tablespoons whipping cream

Mix the brownie mix, eggs, and vanilla; stir in 1/2 cup of the pecans. Line 5 miniature muffin pans with paper liners. Scoop the brownie batter into the liners and bake at 350° for about 18 minutes. Remove from the pans to a cooling rack and cool thoroughly.

Frost the brownies with chocolate frosting and sprinkle with the remaining pecans.

Place the caramels and the whipping cream in a small saucepan. Cook and stir over medium to low heat until the caramel is melted. Spoon caramel over the brownies. Let sit at room temperature until set.

Mint Brownies

Real Buttercream (no gritty powdered sugar frosting) on moist, gooey, minty brownies. The homemade buttercream takes a little more time than some of the other variations, but it’s worth it!
48 Servings

7 ½ cups Mom’s Brownie Mix
1 tablespoon vanilla
6 eggs

1/4 cup creme de menthe, or mint coffee syrup

4 egg yolks
2/3 cup sugar
1/3 cup water
2 cups butter, room temperature
1 teaspoon peppermint extract
2 drops green food color

1/2 cup semisweet chocolate chips
1 tablespoon vegetable oil

Mix the brownie mix with the vanilla and eggs. Spread in a 9 x 13" pan for thick brownies or a jellyroll pan for thinner brownies. Bake at 350° 20-30 minutes (9 x 13) or 15-20 (jellyroll pan). Do not overbake. Pour the creme de menthe or mint coffee syrup evenly over the brownies; cool thoroughly

Place the egg yolks in a large mixing bowl and beat until thick and lemon colored.

Meanwhile, mix the sugar and water in a saucepan; cover and bring to a boil. Remove the cover and boil until the sugar is dissolved.

With the mixer running, slowly pour the sugar syrup into the egg yolks and beat until they have completely cooled; the mixture will be thick. Beat in the softened butter until well mixed and thickened; add the extract. Spread over the brownies.

Melt the chocolate with the vegetable oil; drizzle over the mint frosting. Chill Thoroughly.

Mom's Brownie Mix

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.