Jazz up your favorite brownie mix with these recipes from Ladies' Home Journal. No one will know they're not from scratch. Here, the magazine's food and entertaining editor, Tara Bench, shows you how to make raspberry cheesecake brownies, caramel pretzel brownies and peanut butter layer brownies.
Recipe: Raspberry cheesecake brownies (on this page) Recipe: Peanut butter layer brownies (on this page) Recipe: Caramel pretzel brownies (on this page)For brownies:
Line a 9-by-13-inch pan with greased foil. Then prepare your favorite boxed brownie batter, add the mix-ins and bake as directed.
For mix-ins:
Mix together almond extract, softened cream cheese, softened butter, sugar, egg and all-purpose flour. Stir 1/2 cup raspberries into cream cheese mixture. Pour batter in pan and dot with cream cheese mixture. Top with additional 1/2 cup raspberries. Get marble effect by drawing a knife through batter; bake until done.
For brownies:
Line a 9-by-13-inch pan with greased foil. Then prepare your favorite boxed brownie batter, add the mix-ins and bake as directed.
For mix-ins:
Mix chopped peanuts into brownie batter. Pour into prepared pan and bake until done; allow to cool completely. Mix peanut butter, melted unsalted butter, confectioners' sugar and salt until smooth, and spread over brownies. Sprinkle with mini chocolate chips
For brownies:
Line a 9-by-13-inch pan with greased foil. Then prepare your favorite boxed brownie batter, add the mix-ins and bake as directed.
For mix-ins:
Mix 1/2 cup broken pretzels and all chocolate chips into brownie batter. Pour into prepared pan and scatter surface with an additional 1 cup broken pretzels. Bake until done; allow to cool completely. Melt butterscotch chips and transfer to a bag with a snipped corner. Drizzle over brownies.
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