Recipe(tried): Cake Mix Brownies (4)

(Originally posted on TK by Judy/AZ, Aug 30,2001 on Cooking club board)

Double Chocolate Chewies

1 Package Butter Recipe Fudge Cake Mix
2 eggs
1/4 Cup oil
1 Package semisweet chocolate pieces (6 oz)
1 Cup chopped nuts

Preheat oven to 350. Combine dry cake mix, eggs, and
oil in a bowl (mixture will be stiff). Stir in chocolate pieces and nuts:
use your hands if necessary. Pat mixture in bottom of a greased 13 x 9
x 2 pan. Bake at 350 for 25 to 30 minutes. Cut into bars.

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Originally posted on TK by Judy/AZ, Aug 30,2001 on Cooking club board

Chocolate-Nut Brownies

1 Package devils food cake mix
1/2 Cup butter or marg. softened
1/4 Cup packed brown sugar
1/4 Cup water
2 eggs
3/4 Cup finely chopped nuts I use walnuts
1 container choc. frosting
1/2 Cup chopped nuts

Heat oven to 375. Grease 13x9 baking pan.Mix half of
the cake mix (dry),marg,br.sugar,water and eggs til smooth. Srir in
remaining cake mix and 1/4 C nuts. Spread in pan. Bake til top feels
firm about 25-30 min. Cool:spread with frosting. Sprinkle with 1/2c
chopped nuts. Makes about 2 doz bars.

Servings: 4

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(Originally posted on TKL by Jeanne/FL July 2, 2001 on Cooking
Club Board)

My Aunt used to make a version of this. I think she
used German Chocolate Cake Mix and it was more
cake than Brownie in texture.

Chocolate Caramel Brownies

1 box devils food cake mix
3/4 cup melted butter
1/3 cup evaporated milk
1 cup chopped nuts (optional)

1 cup semi-sweet chocolate chips

1 bag (14oz) Kraft caramels (about 50),
1/2 cup evaporated milk

Combine dry cake mix, melted butter, 1/3 cup
evaporated milk, and nuts. Mixture will be very thick.
Spread half of mixture into the bottom of a greased and
floured 9x13 inch pan. Bake at 350 degrees for 8
minutes.

Combine caramels and 1/2 cup evaporated milk in a
saucepan and melt over low heat. Stir occasionally and
be careful not to scorch the mixture.

Sprinkle chocolate chips over the baked brownie.
Drizzle the caramel mixture over the chocolate chips.
Spoon the remaining batter over the caramel and
spread gently to cover the surface. This is easiest if
you drop spoonfuls on and then sread to cover. Return
the pan to the oven and bake for 18 or 20 minutes, or
until done. Let set until completely cool before serving.

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(Recipe(tried): Cake Mix Brownies - Originally posted on TKL by Sarah,
July 22, 1998 on the Board for Bakers)

I'm a sucker for back-of-the-box recipes, so here's a
tried and true that I've used more times than I can
remember. It's a quick way to make brownies without a
brownie mix and tastes just as good:

White Chocolate-Nut Bars
Makes 32 Bars

1 pkg. (18.25 oz.) moist butter recipe chocolate cake
mix
1/2 cup (1 stick) margarine or butter, melted
1/2 cup brown sugar, firmly packed
2 Tbsps water
1 egg
1 cup chopped walnuts
1 pkg. (10 oz.) vanilla milk chips

Heat oven to 350 degrees F. Grease rectangular pan, 9
x 13-inches. Mix cake mix (dry), margarine, brown
sugar, water and egg in large bowl, using spoon. Stir in
walnuts and vanilla milk chips. Pressfirmly in pan.
Bake 32 to 36 minutes or until top forms a crust that is
dry to the touch. Cool completely. Cut into 2 x
1-1/2-inch bars.

High Altitude (over 3500 feet): Not recommended.

This recipe will work with just about any cake mix, with
the exception of any "weird" mixes containing
multi-colored bits (have tried and not thrilled with
results); however, it works with a chocolate chip cake
mix, so probably has something to do with the
composition of the chips in these confetti-type mixes.

I have used yellow, white, chocolate, Devil's Food
(YUM!), fruit-flavored mixes and whatever I had on the
shelf when I needed "something" to take. I have added
basic chocolate chips, peanut butter flavored chips,
mint chips and even toffee bits and smashed toffee
candy; they all work.

Brownies can be frosted, used for quickie trifles with
whipped topping of choice and fresh fruit (bake up
nicely in square or round layer pans) or just about
anyway you might want.

NOTE: this recipe does not lend itself to low-fat (other
than margarine) replacement with applesauce. Have
tried it a few times, but the brownies are hard as rocks
(much like biscotti) and need to be dunked in a
beverage to render them soft enough to chew.

Hope you like this recipe -- I've never had a leftover
brownie yet!