Brownie Mix Amazing Every Single Dang Time Recipes

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.

Steps:

• 1. Prepare brownie mix according to the box instructions, bake as directed in a 9x13 pan but take it out of the oven 5 minutes before it's done.
• 2. Immediately drizzle the sweetened condensed milk on top of the brownies. Then sprinkle the other ingredients on top. I like the coconut to be last because then it toasts nice in the oven.
• 3. Bake for an additional 5-10 minutes or so until the coconut is browning and the toppings are bubbly. Set out to cool, and while still warm with a knife sprayed with Pam cut into squares.
• 4. And then you get a big glass of milk and dig in!

Steps:

• In a small saucepan over medium-low heat combine caramels and milk, stirring until smooth. remove from heat.
• Mix butter, sugar, eggs and vanilla.
• Combine flour, cocoa and salt well and add to sugar/egg/butter mixture, stirring until incorporated.
• fold in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans.
• Spread into a greased 13x9 in baking dish and pour caramel sauce on top- it should cover the top of the brownie mix, so spread with a spatula as needed.
• Bake at 350 for 35- 40 minutes.
• Melt remaining chocolate chunks with oil over low heat and drizzle on the warm brownies. top with remaining pecans.
• Cool 30 minutes and refrigerate 1 1/2 hours. Keep at room temp until serving.