Serve the unexpected with these brownie-mix medleys
With a bit of elbow grease and a wave of a wand (err… spatula), brownie mix always leads to mouth-watering goodies—so by definition it’s one of our favorite things to have on hand. We love it so much that it was hard to believe we could improve upon this stellar baker’s staple. Stepping up to the challenge, we sought recipes that take already-delicious brownie mixes to the next level. Before you call out “blasphemy,” try these fantastically original brownie-mixbased confections.
CRUST: ¾ cup gluten-free pretzels 2 tablespoons sugar ¼ cup butter, melted
BROWNIE: 1 package (21-ounces) Bob’s Red Mill
Gluten-Free Brownie Mix ½ cup butter, melted 3 eggs
FROSTING: 7 ounces sweetened condensed milk 6 ounces chocolate chips ¾ teaspoon vanilla extract ¼ cup gluten-free pretzels 1 tablespoon large-flake sea salt
To make the crust, preheat oven to 350 degrees and grease a 9x9-inch baking pan. Combine ¾ cup crushed gluten-free pretzels, 2 tablespoons sugar, and ¼ cup butter. Press firmly into the prepared baking pan to create an even layer. Bake for 8 minutes. Remove from the oven and allow to cool while preparing brownie batter. Place Gluten-Free Brownie Mix in a large bowl. Add ½ cup butter and eggs, and mix with an electric mixer on medium speed until just combined. Spread brownie batter evenly over the pretzel crust and smooth top. Bake until a toothpick inserted in the center comes out mostly clean, about 25 minutes. Let cool completely before frosting. For the frosting, combine sweetened condensed milk and chocolate chips in a heavy saucepan over low heat. Cook, stirring frequently, until chocolate chips are melted. Remove from heat. Stir in vanilla extract and then spread mixture over warm brownies. Sprinkle with crushed gluten-free pretzels and sea salt. Source: Bob’s Red Mill
PRO TIP: Use a food processor or blender to chop pretzels into small pieces.