Combine brownie mix with the oil, water, and eggs.
Pour into a greased 13x9 inch pan and bake for 25-35 minutes or until cake tester comes out clean.
Cool completely.
Combine softened cream cheese with 1/4 cup of the caramel dessert topping.
Spread cream cheese/caramel mixture over cooled brownies.
Sprinkle chopped apples, peanut butter cups, and peanuts over the cream cheese/caramel mixture.
Drizzle remaining caramel dessert topping over the dessert.
Slice into squares.
Refridgerate left-overs.
hites and extract. Add to brownie mixture stir until combined.
Grease two 9 inch round cake pans. Line with waxed paper, extending up sides & grease the wax paper.
Prepare brownie mix according to package directions and pour into pans. bake in a preheated 350 degree oven for 20 minutes. Cool.
Mix Eagle Brand milk and 1/2 cup cold water in a large bowl and beat in the dry pudding mix. Chill about 15 minutes. Then fold in the Cool Whip.
Take one cake layer, put a layer of the pudding mixture and a layer of strawberries on top, then repeat with the top layer. Serve.
mixing bowl, add the brownie mix, oil, 2 tablespoons Bailey
Bake brownies as directed on box.
When cooled, break up brownie mix and layer portion in bottom of bowl (should have 2 or 3 layers).
Spread with layer of Cool Whip.
Sprinkle with layer of crushed Heath bars.
Do this at least twice, ending with Cool Whip and crushed Heath bars.
Mix and bake brownie mix as directed on package. Cool and break into small pieces. Mix chocolate pudding as directed on package. Use a glass dish and layer brownies, pudding and Cool Whip; repeat. Top with Cool Whip sprinkled with a few brownie pieces. Refrigerate until ready to serve.
Prepare brownie mix and mousse according to package directions.
Layer in clear bowl a layer of brownies (optional: pour Kahlua over brownies), a layer of mousse and a layer of Cool Whip; sprinkle with crushed Heath bars.
Repeat until you reach the top of bowl.
Make brownie mix according to directions.
While brownie mix is cooling, let ice cream soften.
When brownies are cooled, cover with ice cream.
Can decorate with sprinkles, chocolate sauce, M&M's, etc.
Megan loves this and can help make it.
Prepare brownie mix according to package directions, using a 13 x 9 x 2-inch baking pan, coated with cooking spray.
Bake at 350\u00b0 for 20 minutes.
Cool completely.
Prepare brownie mix according to package directions. Spread in a 12-inch round greased/floured pizza pan. Bake for 22 minutes at 350\u00b0. Let cool. Frost with favorite flavor frosting. Decorate with toppings you like.
Combine first 5 ingredients; stir well. Cut in shortening with a pastry blender until mixture looks like coarse meal. Place in an airtight container, store in a cool dry place, or fridge, up to 6 weeks. 14 cups.
To bake quick and easy brownies:
Combine all ingredients, stir until blended.
Spoon into greased and floured 8 inch square pan. bake at 350\u00b0F for 35-40 minutes. Cool and cut into squares. 16 brownies.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Combine brownie mix, flour, oil, water, eggs, and chocolate chips in a large bowl. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
Bake in preheated oven until cookies are just set, about 9 minutes. Let cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.
Set oven to 350 degrees F.
Prepare 40-48 mini muffin cups with mini paper liners.
In a bowl, combine the brownie mix, water, oil and the egg; beat with a wooden spoon.
Fill the mini muffin tins half full with the chocolate mixture then press one peanut butter cup into the batter into each cup.
Bake for 15-20 minutes,or until the brownies are set.
Cool completely.
ith cooking spray.
Prepare brownie mix according to package directions
Prepare brownie mix according to package directions (
Mix brownie mix, water, oil and egg together.
Stir in chopped peanuts.
Spread in greased 9 x 13-inch or spring-form pan.
Bake 20 to 25 minutes or until done at 350\u00b0.
Cool completely.
Mix together powdered sugar and peanut butter.
Spread over brownie. Melt chocolate and butter together.
Spread over peanut butter layer.
Cool.
Cut into squares.
If you use a spring-form pan, cut into wedges and serve as an elegant, easy dessert.
50 degrees F.
Prepare brownie mix according to package directions
Prepare brownie mix as directed on package. Let brownies cool completely. Beat the powdered sugar, butter and water until smooth. Spread evenly on top of cooled brownie. Cover and refrigerate until set. Place chocolate chips and remaining 6 tablespoons butter in microwave-safe bowl and microwave on high for approx. one minute or until mixture is smooth when stirred. Pour over the chilled dessert. Cover and refrigerate at least one hour before serving. Cover and refrigerate any leftover dessert.
Bake brownie mix according to package directions. While the brownie mix is still hot sprinkle with mini marshmallows. Combine butter, baking cocoa and milk in medium saucepan. Bring to a boil over medium heat, stirring constantly with a wire whisk and boil one minute. Remove from heat and stir in powdered sugar. Immediately pour chocolate mixture over marshmallows. Let cake cool completely then cut into squares.
Bake any brownie mix as directed.
Mix 2 envelopes Knorr milk chocolate mousse dessert mix as directed.
When brownies are cool, cut in 1/2.
Crumble 1/2 of brownies in the bottom of dish. Spread 1/2 of the mousse on brownie.
Layer a crushed Heath or Butterfinger candy bar on this.
Add a layer of Cool Whip.
Repeat layers.
Top with additional candy pieces.