br>Place enough of the brownie squares to cover the bottom
Preheat oven to 350\u00b0.
Prepare brownie mix as package directs. Stir in nuts.
Spread into greased 13 x 9-inch baking pan.
Bake for 25 to 30 minutes or until center is set.
In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and vanilla.
Spread evenly over brownie layer. Cool. Chill 2 hours or until topping is firm.
Cut into bars. Store covered at room temperature.
Makes 24 to 36 bars.
Prepare brownie mix as directed on package.
Bake in greased 9-inch pie plate 40 minutes or until done.
Cool completely on wire rack.
Scoop out center of brownie, using a spoon, leaving 1-inch crust around edge and thin layer of brownie on bottom; reserve brownie scraps.
Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
Preheat oven to 350\u00b0.
Grease bottom only of 13x9 inch pan. Combine brownie mix, contents of fudge packet from mix, eggs, water, and oil in large bowl.
Stir with spoon until well blended, about 50 stokes.
Spread in prepared pan.
Bake 18 minutes. Remove from oven.
Sprinkle chocolate chips over brownie base, then sprinkle with peanut butter chips, pecans, and coconut.
Pour milk over top.
Bake 22-25 minutes or until light golden brown. Cool completely in pan.
Cut into bars.
Preheat oven to 350\u00b0.
Prepare brownie mix as package directs. Stir in nuts.
Spread into greased 13 x 9-inch baking pan.
Bake for 25 to 30 minutes or until center is set.
In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and vanilla.
Spread evenly over brownie layer. Cool. Chill 2 hours or until topping is firm.
Cut into bars. Store covered at room temperature.
Makes 24 to 36 bars.
Prepare fudge brownie mix.
Spread 1/2 brownie mixture in greased 9 x 13-inch pan.
Combine cream cheese and 5 tablespoons butter; beat together.
Add sugar, eggs, flour and 3/4 teaspoon vanilla.
Beat until smooth.
Mix a Betty Crocker fudge brownie mix as directed.
Put in a regular-size muffin tin.
Fill 2/3 full and press 1 small Reese's cup into the center.
Bake at 350\u00b0 for 20 to 25 minutes.
Makes 18 cupcakes.
Heat oven to 400\u00b0.
Empty a box of fudge brownie mix (family size) into large mixer bowl.
Add eggs and 1/3 cup of water.
Beat 1 minute.
Add 1/3 cup more water and beat 1 minute.
Stir in one cup whole maraschino cherries, then 1/2 cup in halves.
Bake in paper cup lined muffin tin for 20 to 25 minutes.
Makes 2 dozen.
50\u00b0F.
Combine the brownie mix, eggs, and milk in
wire rack, frost with fudge sauce or serve warm with
Heat oven to 350 degrees; Generously grease cookie sheet.
In large bowl, combine brownie mix, flour, water, oil and egg; By hand, stir with spoon until dough is formed; Stir in chocolate chips and nuts; Drop by teaspoons 2 inches apart onto greased cookie sheet.
Bake at 350 degrees for 8-12 minutes; Cool 1 minute; Remove from cookie sheet, cool completely; Frost cookies with chocolate frosting.
TIP: For a thicker cookie, add an additional 2-4 tablespoons of flour.
Prepare brownie batter.
Line mini muffin
br>In large bowl, stir brownie mix, oil, water and eggs
ooking spray. Prepare box of brownie mix as directed on package
o 350F degrees.
Prepare brownie mix as directed on the
FOR BROWNIE CUPCAKE: Preheat oven to 350
ecause I like a thicker brownie).
In a large bowl
o 350 degrees.
Prepare brownie mix to package directions and
side.
Reserve hot fudge packet from brownie mix for topping.