Brownie Mix Amazing Every Single Dang Time Recipes

BROWNIE MIX - AMAZING EVERY SINGLE DANG TIME

Steps:

• To make the mixing as painless as possible, I often take 1 cup of sugar and blend it with the baking powder, salt, and cocoa powder. This breaks up all the little clumps before you tackle the monster-big bowl of dry ingredients. I've found a whisk to be most helpful for this task.
• Once you've got a clump-free mixture, mix in the rest of the flour and sugar, being very careful that no pockets of un-mixedness remain.
• I put mine in quart-sized ziploc bags, 2 1/4 cups per bag. (sandwich bags can be used, but they don't come in the heavy-weight freezer-caliber plastic -- the last thing I want all over my pantry is a batch of brownie mix. Also, the freezer weight has a label on it already) Label each bag with the recipe which is as follows:.
• 1 bag of brownie mix, 2 eggs, 1 teaspoon vanilla, and 1/4 cup melted butter or margarine. Blend well (mixture will be very thick). Add 1/2 cup chopped walnuts if desired (I've never tried the walnuts due to allergies).
• Pour mixture into a cooking-sprayed 8x8" inch pan. Bake at 350°F for 30-35 minutes.
• For a very fudgey brownie, turn the heat down to 325°F and cook for 35 minutes, until a toothpick tests clean. Be sure to refrigerate extra-fudgy brownies.
• To serve, I cut 1/4" off of each side (while still in the pan) and remove the "brownie sticks" before cutting and removing individual pieces. My family loves the brownie sticks, and the serving pieces are much more clean. Store them covered. These brownies never need frosting (in my opinion) and make a great source for emergency chocolate.

TIN ROOF SUNDAY BROWNIES

Steps:

• Heat oven to 325° and prepare an 8x8" glass pan with cooking spray.
• Place eggs, butter, and vanilla in a small mixing bowl. Mix on medium speed for 1 minute. Add brownie mix all at once. Mix on medium/low speed until thoroughly incoporated (mixture will be very thick).
• Spread brownie mixute into prepared pan, and place in the oven. Bake for 30 mins, or until a toothpick tests clean. Do NOT overcook brownies. This is a fudgey brownie recipe, and if they are overcooked the bottom will be very tough.
• Turn oven off and as soon as you take the brownies out, spread the marshmallow cream on top. Sprinkle peanuts evenly over the cream, and sprinkle chocolate chips over the nuts. Put back in the oven until chocolate is melted (note: chocolate chips don't change their shape as they melt, so watch for them to become glossy). Remove pan from oven and spread chocolate evenly over the nuts.
• Chill. When ready to serve, remove from fridge and let stand at room temperature for 20 minutes before cutting.
• Note: the chilling the brownies is an issue of preference. The texture of the final product is far too gooey while it's still warm. Chilling and bringing to room temperature keeps things firm and makes cutting them more clean.
• Variations:.
• Instead of marshmallow cream: caramel ice cream topping (which does not become firm when chilled), crunchy peanut butter, toffee bits, mini marshmallows, coconut flakes.
• Instead of chocolate chips: peanut butter chips, cinnamon chips (these will make this dessert very sweet).
• Instead of peanuts: chopped walnuts, pecans, almonds, candied cherries.