#2578 - Brownie Cupcakes

(by Shirley McNevich)

1 box of your favorite brownie mix (or make your own batter from scratch)
paper cupcake liners

Prepare brownie batter according to box directions. Place paper cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost if desired.

#2541 - Coconut Brownies

(by Shirley McNevich)

2 - 18oz. rolls refrigerated chocolate chip cookie dough
2 beaten eggs
1/4 cup water
1/3 cup canola oil
1 - 18oz. box Duncan Hines brownie mix
1 cup chopped walnuts
1 cup Baker's angelflake coconut

Open cookie dough and combine all of the dough. Press the dough into the bottom of a greased 9 x 13 cake pan. In a bowl add beaten eggs, canola oil, brownie mix and water--stir just until mixed. Pour brownie mixture over the cookie dough. Sprinkle the chopped walnuts and coconut over the top. Bake at 350 degrees for 50-55 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.

#2315 - Marshmallow Rice Krispies Brownies

(by Shirley McNevich)

1 box Duncan Hines brownie mix
1/2 bag of miniature marshmallows
1 - 6oz. OR 12oz. bag Nestle's semi-sweet chocolate bits
3 cups Kellogg's rice krispies cereal
1 cup Jif smooth peanut butter

Mix and bake brownie mix according to box directions--remove from oven and evenly spread the mini marshmallows all over the top. Return it to the oven for 4 minutes. Remove from oven and cool completely. In a saucepan over very low heat add chocolate bits and peanut butter--cook/stir until melted and smooth. Remove from heat--add rice krispies--stir until mixed. Spread the peanut butter mixture over the melted marshmallow layer. Cool completely.

#1641 - Crispy Brownies

(by Shirley McNevich)

1 box of your favorite brownie mix (or make your own batter from scratch)
2 cups Rice Krispies cereal

Prepare brownie mix according to box directions (or make your own batter from scratch). When batter is ready, add the Rice Krispies--stir just until mixed. Bake according to box directions (or your recipe directions).

#1096 - Mini Peanut Butter Cup Brownies

(by Shirley McNevich)

1 - 15oz. box brownie mix
1/4 cup canola oil
1/3 cup hot water
1 beaten egg
1 bag Reese's mini-peanut butter cups
mini-muffin paper liners
mini-muffin tin

In a bowl add brownie mix, canola oil, beaten egg and hot water--stir with a spoon until smooth. Line mini-muffin tins with paper liners. Fill each paper liner half full with batter. Unwrap a peanut butter cup and press it into the middle of the batter in the paper liner. Repeat with all batter and all peanut butter cups. Bake at 350 degrees for 15-20 minutes.

#904 - Brownie Shortcake

(by Shirley McNevich)

1 - 19.5oz. Duncan Hines brownie mix
1 - 16oz. Breakstone's sour cream
1 cup Cool Whip (thawed)
1 TBSP Domino's powdered sugar
1 tsp. vanilla
sliced fresh or frozen strawberries

Make brownie batter according to box directions BUT add 1/2 cup of the sour cream to the batter. Pour batter into a greased and floured 9" cake pan. Bake at 350 degrees for 45 minutes. Cool the cake for 20 minutes, then remove from cake pan and place on a cake plate--cool completely. In a bowl add the rest of the sour cream, Cool Whip, powdered sugar, and vanilla--stir until mixed. Cut the brownie into two layers--place the bottom half of the brownie back on the cake plate. Frost the bottom layer with half of the Cool Whip mixture. Place the second brownie layer on top of the frosting and frost it with the remaining Cool Whip mixture. Place the fresh or frozen sliced strawberries (your choice of amount) on the top of the cake just before serving. If you use frozen sliced strawberries, you will need to thaw and drain them well.

#379 - Oreo Cookie Pie

(by Shirley McNevich)

1 box Duncan Hines brownie mix
2 cups cold milk
2 - 4oz. boxes Jell-O Oreo flavor instant pudding/pie filling
8oz. Cool Whip

Preheat oven to 350 degrees. Prepare brownie mix as directed on package. Pour batter into a greased 9" pie plate. Bake 35 minutes or until inserted toothpick comes out clean. Cool completely on wire rack. Scoop out the center of of the brownie with spoon, leaving a 1" crust around edge and thin layer of brownie on bottom--keep the removed brownie pieces. Pour milk into large bowl--add dry pudding mixes and beat with wire whisk 2 minutes--it will be very thick. Stir in half of the Cool Whip and all but 1/4 cup of the saved brownie pieces. Spoon this mixture into brownie crust and top with remaining Cool Whip and leftover brownie pieces. Refrigerate 2 hours or until set.