Tag Archives: Brownies & Bars

Blondies by Betty

17 Saturday Jan 2009

Posted by in Brownies & Bars, From a Mix, Recipes

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Blondies by Betty

 

Bring on the box! Yes, I proudly used another cake mix to make dessert. This recipe comes from the Late Spring 2007 edition of  Betty Crocker Super Moist Cakes magazine. I have five of their Cake Mix recipe magazines. Though I really enjoy baking from scratch, quite equally to the creations that come from a box.

These bars are quite wonderful. Scrumptious in fact. Addicting. They are easy to make. Any time that I have made these they have been highly enjoyed and the recipe has been requested often. I make no changes, it doesn’t need any.

White Chocolate Macadamia-Caramel Bars

  • 1 box Betty Crocker SuperMoist yellow cake mix
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 eggs
  • 1/2 cup butterscotch caramel topping (from 17-oz. jar), heated
  • 1 package (18 oz.) Pillsbury Ready to Bake! Big Deluxe Classics refrigerated white chunk macadamia nut cookies

Directions:

Heat oven to 350 degrees. In a large bowl, beat cake mix, oil, water and eggs until smooth. Spread into ungreased 13 x 9 inch pan. (I recommend using glass, it bakes the crust better)

Bake crust 18 to 22 minutes or until top is golden brown. Remove from oven and drizzle over crust. Crumble cookies over the crust.

Bake 18 to 23 minutes longer, or until golden brown. Cool completely, cut and serve.Yield 48 bars (130 calories each :) )

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Really Big Name (but worth every word) Blondies

Rich & Luscious Cheesecake Brownies

01 Thursday Jan 2009

Posted by in Brownies & Bars, From a Mix, Recipes

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Got Milk?

Got Milk?

These magnificent brownies were just one of the treats we had for New Years Eve. No big parties or jam-packed festivities for us, just a get together with friends. We adults caught up on some long needed Rook, while the kids Rocked out for hours on the Wii. I took a hand at the drums in Rock Band… and quickly handed off the sticks to my ten year old. Anyway, it was a nice evening which we actually ended before midnight…boring, I know.

The brownie layer is, I am not ashamed to announce, a box mix. The top layer is made of cream cheese, powdered sugar, eggs and a shot of vanilla. I am certain a good fudge brownie recipe would go well in this dessert, but time was not on my side.

The recipe is from the book, The Great American Cookie Cookbook. It is a wonderful brownie, but it is so rich I only make it for special occasions.

Ingredients:

Brownie Layer:

  • 1 Family Size Fudge Brownie Mix (9 x 13″ size)
  • All Ingredients brownies as called for on box (fudge version, not cake)

Cream Cheese Layer:

  • 8 ounces (1 block) cream cheese, softened **Large Block**
  • 2 large eggs
  • 16 ounce box powdered sugar
  • 1 teaspoon vanilla extract

Directions:

Pre-heat oven to 350. Line a 13 x 9″ pan with foil and lightly spray with cooking spray.

Prepare brownies as directed and pour into prepared pan. For the cheesecake layer, beat the cream cheese until it is smooth and creamy, then beat in the eggs, sugar and vanilla until mixture is smooth. Spoon and spread mixture over the brownies and bake for about 45 minutes. The cheesecake layer will be golden brown and shiny when cooked. Remove from the oven and cool completely. When cool, grasp the foil and remove the brownie from the pan. Cut into bars and store left overs in the fridge. It is very rich, so keep the pieces small and have some milk ready to pour!