Think outside of the box brownies – these variations make chocolate dreams possible! Try one (or more) of these out-of-this-world flavors to take your baking to the next level!
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Chocolate lover’s rejoice. I mean sing it out! These box brownie variations will knock your socks off and feed your chocolate fix like nothing else. The best part – you can make these in no time, with the fudgey, rich brownies from a mix.
Sometimes I just want to grab a box mix from the pantry and make those nostalgic tasting brownies. And sometimes I want that easy fix with a kick! I came up with nine different ways to spruce up a box mix, and I’m completely prepared for mass amounts of thank you’s and praise. Because, these rock!
From fresh fruit and toasty coconut, to s’mores and mint, I souped up the mix and made history…well, I mean brownies. It’s easy, you can do it in a flash.
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Think outside of the box brownies – they are so tasty, and look so good, you can serve them at a fancy party. Or just eat them by yourself!
For each batch I used a box mix for a 9-by-13-inch pan (I love this professional one with straight sides!). Often the box brownies mix is labeled “family size.” Line your pan with foil and spray it with cooking spray. I find this helps with cleanup, but it also allows you to lift the cooled brownies out of the pan and cut them on a cutting board. That makes perfect squares, instead of squished mounds of deliciousness that you scoop out of a deep pan! You’ve all been there!
My Raspberry Cheesecake brownies have a swirl of sweetened cream cheese and fresh berries. The Caramel Pretzel gets crushed salty pretzels and that brown sugary butterscotch topping. I melted butterscotch chips and put the meltiness in a little bag. Snip the corner and squeeze lines and squiggles on top of the brownies.
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Tropical Coconut Brownies have sweet, tangy dried pineapple and toasted coconut, and my personal favorite, the Peanut Butter Brownies, get a thick layer of peanut butter frosting. I covered the delicious Ginger Spice Brownies with a molasses icing. And you guessed it, the S’mores Brownies have sweet bits of graham cracker and toasted marshmallows on top.
I love chocolate and mint, so Grasshopper Brownies were a no-brainer. Andes Mints do the trick. And who doesn’t like coffee cake! That crumb topping makes brownies even better. I couldn’t go without some Oreo crunch for Cookies and Cream Brownies.
Tell me which variation is your favorite. And keep thinking outside of the box!
Jazz up your favorite brownie mix with a few delicious additions.
- For all variations, line a 9-by-13-inch pan with greased foil. Then prepare your favorite boxed brownie batter, add the mix-ins and bake as directed.
- Mix together 1 tsp almond extract, 4 oz softened cream cheese, 2 tbsp softened butter, ¼ cup sugar, 1 egg and 2 tbsp all-purpose flour. Stir ½ cup raspberries into cream cheese mixture. Pour batter in pan and dot with cream cheese mixture. Top with additional ½ cup raspberries. Get marble effect by drawing a knife through batter; bake until done.
- Mix ½ cup broken pretzels and ½ cup chocolate chips into brownie batter. Pour into prepared pan and scatter surface with an additional 1 cup broken pretzels. Bake until done; allow to cool completely. Melt ½ cup butterscotch chips and transfer to a bag with a snipped corner. Drizzle over brownies.
- Mix ½ cup chopped macadamia nuts, ½ cup chopped dried pineapple and 1 tsp rum extract into brownie batter. Pour batter into prepared pan and scatter surface evenly with 1 cup coconut flakes or shredded coconut. Bake until brownies are done and coconut is toasted.
- Mix ½ cup chopped peanuts into brownie batter. Pour into prepared pan and bake until done; allow to cool completely. Mix 1 cup peanut butter, 4 tbsp melted unsalted butter, ¾ cup confectioners' sugar and ¼ tsp salt until smooth and spread over brownies. Sprinkle with ½ cup mini chocolate chips.
- Mix ½ cup chopped crystallized ginger, 2 tbsp molasses, 1 tsp cinnamon and ½ tsp ground ginger into brownie batter. Pour into prepared pan and bake until done; cool. Mix together ¾ cup confectioners' sugar, ½ tbsp molasses and 2 tsp water and spread over brownies. Allow glaze to set before cutting brownies.
- Mix 1 cup broken graham crackers and ½ cup chocolate chips into brownie batter. Pour into prepared pan and bake until done. Top warm brownies with 3 cups mini marshmallows and broil until golden. When cool, cut into squares using a lightly greased knife.
- Mix ½ cup chopped Andes mints* into brownie batter. Bake until done and allow to cool completely. Melt ½ cup light green chocolate melts (wilton.com). Use a spoon to drizzle over surface of brownies.
- Mix 1 tbsp instant espresso powder and ½ cup chopped walnuts into brownie batter. Pour into prepared pan. Blend together 1 stick softened butter, ½ cup sugar, 1¼ cups all-purpose flour and 1 tsp cinnamon; scatter crumb mixture over brownie batter. Bake until done.
- Mix ½ cup white chocolate chips and ½ cup broken Oreos into brownie batter. Pour into prepared pan and sprinkle surface evenly with an additional 1 cup crushed Oreos. Bake until done.
Need more baking inspiration? Box brownies can lead to such delicious treats with a little extra touch. Try my Peanut Butter Brownie Cake.