Recipe: Some More Brownie Mix Ideas

Here are some more brownie mix ideas I found in my 1992 Best Recipes Magazine "Borden 135th Anniversary Cookbook" -- have fun:

Cheesecake Topped Brownies
Makes 36 to 40 Brownies

1 box (23.6 oz.) fudge brown mix
1 pkg. (8 oz.) cream cheese, softened
2 Tbsps margarine or butter, softened
1 Tbsp cornstarch
1 can (14 oz.) sweetened condensed milk
1 egg
2 tsps. vanilla extract
Prepared chocolate frosting, optional

Preheat oven to 350 degrees. Prepare brownie mix as package direct. Spread into well-greased 9 x 13-inch baking pan. In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condense milk then egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned. Cool. Spread with frosting if desired. Cut into bars. Store covered in refrigerator.

Banana Split Squares
Makes 12 to 16 Servings

1 box (21.5 or 23.6 oz.) fudge brownie mix
2 bananas, thinly sliced, dipped in lemon juice
1/2 cup chopped nuts, optional
1 quart ice cream, any flavor
1 quart ice cream, any flavor
1 pint ice cream, any flavor
Garnishes: chocolate ice cream topping, whipped cream, banana slices, nuts, cherries.

Preheat oven to 350 degrees. Prepare brownie mix as package directs; spread in 9 x 13-inch baking pan. Bake 20 to 25 minutes; cool. On top of baked brownie, layer bananas, nuts if desired, 1 quart ice cream, 1 pint ice cream and 1 quart ice cream. Cover; freeze 6 hours or until firm. Remove from freezer 10 minutes before serving. Cut into squares; garnish as desired. Freeze leftovers.

(The various flavors and colors of ice cream are wonderful and look great. This dessert had 1 qt. vanilla, 1 pt. chocolate and 1 qt. strawberry ice cream for a white-brown-pink look. The fun's in the designing!)

Brownie Mint Sunday Squares
Makes 10 to 12 Servings

1 box (21.5 to 23.6 oz.) fudge brownie mix
3/4 cup coarsely chopped walnuts
1 can (14 oz.) sweetened condensed milk
2 tsps. peppermint extract
Green food coloring, optional
2 cups (1 pint) heavy cream, whipped
1/2 cup mini chocolate chips

Prepare brownie mix as package directs; stir in walnuts. Turn into aluminum foil-lined and greased 9 x 13-inch baking pan. Bake as directed. Cool thoroughly. In large bowl, combine sweetened condensed milk, extract and food coloring if desired. Fold in whipped cream and chips. Pour over brownie layer. Cover; freeze 6 hours or until firm. To serve, lift from pan with foil; cut into squares. Serve with Hot Fudge Sauce or chocolate ice cream topping if desired. Garnish as desired. Freeze leftovers.

Hot Fudge Sauce
Makes 2 Cups

1 cup (6 oz.) semi-sweet chocolate chips
=OR=
4 squares (4 oz.) semi-sweet chocolate
2 Tbsps margarine or butter
1 can (14 oz.) sweetened condensed milk
2 Tbsps water
1 tsp. vanilla extract

In small heavy saucepan, over medium heat, melt chips and margarine with sweetened condense milk and water. Cook and stir constantly until thickened, about 4 minutes. Add vanilla. Serve warm over ice cream or as a fruit dipping sauce. Refrigerate leftovers.

To Reheat: In small heavy saucepan, combine desired amount of sauce with small amount of water; stir constantly over low heat until heated through.

Microwave: In 1-quart glass measure with handle, combine ingredients. Cook on 100 percent power (high) 3 to 3-1/2 minutes, stirring after each minute. Proceed as above.

Again: Manga, Manga!