What to do with a Brownie Mix.....

Betty Crocker Favorites....what to do with a brownie mix......

A hint, I recently discovered: "Use a plastic knife to cut brownies". At the Taste of Home cooking show they gave us a plastic VELVETTA knife. It works great for cutting brownies.

for more ideas and recipes see: http://www.bettycrocker.com/search/searchresults?sr=2&term=Top-Ten-Delicious-Brownies&WT.dcsvid=NTYwNjAxMjgxMAS2&rvrin=3D26B43B-527D-493D-BDE4-1FB4BF08FA4D&WT.mc_id=Newsletter_BC_06_17_2010_Non-GmailYahooControl

Peanut Butter Truffle Brownies
Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Ultimate Turtle Brownies
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.

S'mores Brownies
1 box (1 lb. 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
4 graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs.
Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.

Peppermint Patty Brownies - GLUTEN FREE
1 box Betty Crocker® Gluten Free brownie mix
Butter and eggs as called for on brownie box
1/2 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
2 1/2 to 3 cups gluten free powdered sugar
1 cup Betty Crocker® Rich & Creamy chocolate frosting
Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.
In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.
Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows
Special Touch
Sprinkle frosted brownies with crushed peppermint candies or chopped thin mints.

Brownie & Strawberry Shortcakes
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
2 1/2 cups milk
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 pint (2 cups) whipping cream
3 cups sliced fresh strawberries
Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs with spoon until well blended. Spread batter in pan.
Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
Meanwhile, in large bowl, beat milk and pudding mixes with wire whisk until thickened; set aside. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each square with 1/4 cup pudding mixture and 2 tablespoons strawberries.
Time-Saver: Use 4 cups frozen (thawed) whipped topping for the whipped cream