Brownies are never NOT a good idea. But, let’s be real, sticking to the instructions on the box just limits our potential.
That’s why we’ve gathered here today to ditch the predictable (dare I say, basic) and get after the wilder (and tastier) side of brownie box baking—which also happens to be the name of my new IGTV series….JK, but I should def. get that trademarked.
Anyway, if you’re out here Google searching for things you can make with a box of brownie mix that aren’t, um, brownies, you’re onto something. There is chocolate opportunity, or chocotunity, if you will, waiting to be explored.
Brownies for breakfast? Grab the skillet. Don’t feel like turning on the oven? We can work with that. S’mores indoors? It’s a thing. If you’re intrigued, prepare your Pinterest boards for inspo overload—and remember: Ice cream is always welcome.
Cut Stuffed Puffs Filled Marshmallows in half and place in the fridge or freezer to chill. Heat oven to 350 F and grease a 9 x 13-inch baking pan with cooking spray. In a large mixing bowl, whisk together brownie mix, oil, eggs and water. Transfer brownie mix to baking pan and bake for 20 minutes. Remove brownies from oven. Coat top with a layer of Stuffed Puffs® Filled Marshmallows, cut side down. Sprinkle graham cracker crumbs over the top. Return brownies to oven and bake 5-7 minutes longer or until tops begin to brown slightly.Allow to cool slightly before cutting and serving while still warm.
Recipe from Stuffed Puffs
Prepare the brownie mix according to the box directions, just add one more egg. Grease the waffle maker, fill with brownie mix, and let set for 3 to 5 minutes. Complete with ice cream and sprinkles.
Recipe by Food Network.
Preheat the oven to 375°F. Prepare the brownie mix according to the box for fudge-like brownies, toss in 1 teaspoon of almond extract and 1/3 cup of chopped almonds. Pour mix into a greased 14-inch pizza pan. Bake for 15-18 minutes, or until an inserted toothpick comes back clear. Cool on a wire rack.
In a separate bowl, mix 1 package (8 ounces) of softened cream cheese, 1 tablespoon of sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of grated lemon zest until all ingredients are smooth. Fold in whipped topping. After the brownies cool, cover the chocolate base leaving a 1/2-inch space from the edge. Loosely cover and refrigerate for 2 hours. Cut into 12 slices and place assorted fruit topping. Add mint and sprinkle course sugar (optional).
Recipe by Taste of Home.
Mix 2 tablespoons of brownie mix, 2 tablespoons of brownie crumbles, 1 tablespoon of chocolate syrup, 1/2 cup of chocolate milk, and 1/2 cup of chocolate ice cream in a blender until creamy and evenly mixed. Pour into a glass and enjoy with your favorite toppings, including chocolate sprinkles.
Recipe by Delightful E Made.
Preheat oven to 350°F. Prepare brownie mix according to box instructions and set aside. Separate refrigerated cookie dough into 12 even balls, pressing them individually into the bottom of a greased muffin pan. Place peanut butter cups face down on top of the cookie dough. Evenly pour brownie batter on top of muffin cups. Bake Brookies for 18-20 minutes or until brownie mix has baked thoroughly. Let Brookies cool for 5 minutes and enjoy!
Recipe by Instrupix.
Preheat the over to 350°F. Mix a can of cherries and cherry pie filling in a 9×13-inch baking dish and set aside. Place a 17.8 ounce pack of brownie mix in another bowl and grate in 1 stick of frozen butter. Toss until combined. Spread brownie mixture evenly over cherries. Sprinkle chocolate chips on top of brownie mixture (optional). Bake for 45 minutes. Let cool for 30 minutes and enjoy with ice cream.
Recipe by: The Savvy Sparrow.
In a large bowl whisk together 1 cup flour, 1 1/4-cup brownie mix, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon of salt until combined evenly. Beat in 2 eggs, 1 cup of milk, and 1 teaspoon of vanilla extract. Pour in a 1/2 cup of chocolate chips. Over medium heat, grease a large non-stick pan with cooking spray. Spoon 1/4 cup of batter into the pan. Flip pancake in 1-2 minutes or when bubbles begin to form and pop. Cook until browned on both sides. Top with chocolate drizzle and sprinkles!
Recipes by Delish.
In a medium mixing bowl pour in an 18.4 once of brownie mix, ½ cup of 100% pumpkin puree, 1 tablespoon of flaxseed meal/flour, 1 cup of dark chocolate chips, and 1 teaspoon of pumpkin pie spice. Heads up: If things do not start to combine add 1 tablespoon of pumpkin puree and continue to mix.
Refrigerate batter for about 45 minutes until things are chill and firmed up. Use a small ice cream scooper or melon baller and scoop out 1-2 tablespoon of batter. Roll them into balls with your hands. Spray non-stick spray on your hands to keep them from getting sticky. Roll balls into your favorite toppings – sprinkles, cocoa or cacao powder, crushed walnuts, powdered peanuts, shredded coconut. Freeze to preserve.
Recipe by Kroll’s Korner.
Preheat the stove to 350°F. Grease an 8×4-inch bread pan. Mash 2 ripe bananas in a large bowl. Pour in a 20 ounce Brownie mix, 1/3 cup melted butter, and 1 large egg. Mix until moistened. Pour batter into the greased bread pan and bake for 1 hour. Let bread cool for 10 minutes, then remove it from the bread pan, placing it on a cooling rack. Allow the bread to cool for 2 hours before slicing.
Recipe by Fav Family Recipes.
Create brownie batter using the instructions on the box. Set aside. Grease muffin tin with non-stick spray and pour batter into tins, at 2/3 full. Bake according to the brownie instructions. During this time, spray the bottom of the second muffin tin with non-stick spray. Once brownies are done baking, immediately press second muffin tin on top of brownies until they are cool. Scoop ice cream into the brownie bowls adding desired toppings, and enjoy!
Recipe by Edy’s.
Preheat the oven to 325°F. Line a cookie sheet with parchment paper and lightly spray it with non-stick spray. Set aside. Pour an 18 ounce brownie mix, 1/3 cup of water, 1/3 cup vegetable oil, and 1 large egg into a mixing bowl. Whisk until all ingredients are well combined. Pour mixture into prepared baking sheet. Thin the mixture out using an offset spatula. Bake for 25-30 minutes. Let it cool completely then cut using a knife or pizza cutter.
Recipe by Food Folks and Fun.
Mix 1 box of brownie batter according to its boxed instructions then pour into a skillet. Bake according to the brownie directions. In the meantime, melt 1 tablespoon of butter in a small skillet over medium heat on the stove. Add 1 cup of graham cracker crumbs and cook until lightly toasted, stirring to ensure consistency. Turn off heat and set aside. Once brownies are cooked, arrange 1 bag of marshmallows on top of brownies. Turn oven heat to broil and return the brownies back to the oven until the marshmallows have browned. Remove from oven, decorating with graham cracker crumbs and chocolate drizzle. Enjoy warm.
Recipe by Add A Pinch.
Preheat Oven to 375°F. With an electric mixer, beat in 1 bag of dry brownie mix, 2 eggs, 1/4 cup of vegetable or canola oil, 1/4 cup flour, and 3/4 cup chocolate chips into a smooth dough. Scoop 2 tablespoons of dough at a time onto an ungreased cookie sheet. Keep dough 2 inches apart. Bake for 9 minutes. Remove cookies from the oven and lightly tap the cookie sheet on the oven (this gives them that cracked look). Let cool for 2-3 minutes, then transfer cookies to cooling rack.
Recipe by Something Swanky.
In a blender, place 1 cup of crumbled baked brownies, 1/2 cup of ice, 1 cup of half-and-half, 1 cup vodka, and 1/2 cup English crème liqueur. Cover and blend until smooth. Split martini amongst 4 chilled martini glasses. Top each with chocolate shavings. Choco-cheers!
Recipe by Betty Crocker.
Freeze three cups of strong-brewed coffee into ice cubes. Place frozen coffee, 1 cup of milk, 1/4 cup of sugar, 1 teaspoon of vanilla extract, and a 1/2 cup of crumbled brownie crumbs into a blender. Blend on high until mixture is smooth and creamy. Stir between blends if needed. Pour frappe into cup and top with whip cream and brownie crumbs.
Recipe by Whole and Heavenly Oven.
Create all layers individually then layer into the trifle dish. Make and bake brownies according to their boxed instructions on a cookie sheet. Add 1/2 cup of chocolate chips into the batter if they are not already included. Bake until a toothpick comes out clean and allow them to completely cool. In a separate bowl mix together 1 pint heavy cream, 4 oz. cream cheese, and ¼ cup sugar. Mix on medium speed for 3-5 minutes (until peaks form) Slice 2 pounds of strawberries into thin slices. Set aside. Make chocolate pudding according to its packaging instructions. Once all of the layer ingredients are made, begin layering the cake until you’ve reached the top of the dish. Top with chocolate curls or chocolate dipped strawberries (optional)
Recipe by I Heart Naptime.
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