These five fantastic brownie recipes are a sure-fire way to get you through the workweek. Let us know which one is your favorite!
Caramel Pretzel Brownies
16-25 servings
INGREDIENTS
- Renewal Mill Upcycled Brownie Mix
- OiI and hot water (as called for on package)
- 1.5 cups of broken, thin pretzels
- 3 oz soft caramels cut into small pieces
EQUIPMENT
- 8" x 8" metal or foil baking pan
- Aluminum foil
INSTRUCTIONS
- Line the bottom & sides of the pan with foil as follows: turn the pan upside-down and smooth a 12-inch square sheet of foil over the pan and down the sides, creasing and folding the corners as though you were wrapping a gift, slip the foil from the back of the pan and fit it inside the pan.
- Prep: put a rack in the center of the oven. Heat oven to 350 F.
- Mix: Prepare the brownie batter with oil and water as described on the package. Mix 1/3 of the pretzels into the batter and spread the batter into the lined pan.
- Top: Top the batter with the remaining pretzels, patting them gently into the batter. Put the pan in the oven and set a timer for 40 mins.
- Scatter: Meanwhile, cut caramels into small pieces. If you're using conventional, dairy-based caramels scatter them over the top pretzel layer after 20 mins in the oven; if you're using plant-based caramels, scatter them in the last 3 mins of baking.
- Bake: Continue baking for a total of 40-50 mins or until a toothpick inserted into the brownies comes out clean or with just a few brownie crumbs.
- Eat: Set the pan on a rack to cool completely. Use a serrated knife and a downward motion to cut the brownies. These brownies are super rich, so you might consider cutting them into 25 squares versus 16! Enjoy!
Rocky Road Brownies
16-25 servings
INGREDIENTS
- Renewal Mill Upcycled Brownie Mix
- OiI and hot water (as called for on package)
- 12 regular sized marshmallows
- 0.5 cup chocolate chips
- 0.5 cup walnut pieces
EQUIPMENT
- 8" x 8" metal or foil baking pan
- Aluminum foil
INSTRUCTIONS
- Line the bottom & sides of the pan with foil as follows: turn the pan upside-down and smooth a 12-inch square sheet of foil over the pan and down the sides, creasing and folding the corners as though you were wrapping a gift, slip the foil from the back of the pan and fit it inside the pan.
- Prep: put a rack in the center of the oven. Heat oven to 350 F.
- Mix: Prepare the brownie batter with oil and water as described on the package.
- Bake: Bake the brownies for just 30 mins.
- Quarter: While the brownies are baking, cut marshmallows into quarters using an oiled knife or oiled scissors. Remove the brownies from the oven, leaving the oven on.
- Top: Scatter marshmallow pieces evenly over the top of the brownies. Sprinkle with nuts and chocolate chips. Bake brownies for 10-15 more mins or until the marshmallows are starting to turn golden at the edges.
- Eat: Use a serrated knife and downward motion to cut the brownies. These brownies are super rich, so you might consider cutting them into 25 squares versus 16! Enjoy!
Peppermint Bark Brownies
16-25 servings
INGREDIENTS
- Renewal Mill Upcycled Brownie Mix
- OiI and hot water (as called for on package)
- 1 tsp peppermint extract
- 0.5 cup crushed peppermint stick candies
- 8-10 oz chocolate of your choice, cut or broken into small pieces
EQUIPMENT
- 8" x 8" metal or foil baking pan
- Aluminum foil
INSTRUCTIONS
- Line the bottom & sides of the pan with foil as follows: turn the pan upside-down and smooth a 12-inch square sheet of foil over the pan and down the sides, creasing and folding the corners as though you were wrapping a gift, slip the foil from the back of the pan and fit it inside the pan.
- Prep: put a rack in the center of the oven. Heat oven to 350 F.
- Mix: Prepare the brownie batter with oil and water as described on the package. Add the peppermint extract to the batter and mix.
- Bake: Bake until a toothpick inserted into the brownies comes out clean or with just a few brownie crumbs, 40-50 mins.
- Cut: Set the pan on a rack to cool completely. For easier cutting, put the pan in the freezer for 2 hours. Lift foil edges and remove the brownies from the pan. Use a serrated knife and downward motion to cut the brownies. Return the brownies to the freezer while you melt the chocolate in the next step.
- Melt: Melt the chocolate in a dry metal bowl, set in a pan of barely simmering water, stirring frequently just until melted and smooth. Or, melt chocolate in a microwave on medium power for 1 minute, followed by 30 second intervals, stirring after each, just until chocolate is melted and smooth. Line a tray with wax paper, parchment paper or foil.
- Eat: Remove brownies from the freezer. Dip a frozen brownie halfway into the melted chocolate, immediately sprinkle crushed candies over the chocolate. Set the brownie on the lined tray. Repeat with the remaining brownies. Refrigerate brownies to set the chocolate. Enjoy!
Peanut Butter Cream Brownies
16 servings
EQUIPMENT
- 8" x 8" metal or foil baking pan
- Aluminum foil
INGREDIENTS
- Renewal Mill Upcycled Brownie Mix
- OiI and hot water (as called for on package)
- 1 cup chopped roasted peanuts
- 0.5 cup peanut butter (use the emulsified kind)
- 1 cup vegan butter
- 1 cup powdered sugar
- 0.5 tsp vanilla extract
- Non-dairy milk as needed
- 0.25 cup mini chocolate chips
INSTRUCTIONS
- Line the bottom & sides of the pan with foil as follows: turn the pan upside-down and smooth a 12-inch square sheet of foil over the pan and down the sides, creasing and folding the corners as though you were wrapping a gift, slip the foil from the back of the pan and fit it inside the pan.
- Prep: put a rack in the center of the oven. Heat oven to 350 F.
- Mix: Prepare the batter with oil and water as described on the package. Mix in the peanuts. Spread the batter in the lined pan.
- Bake: Bake until a toothpick inserted into the brownies comes out clean or with just a few brownie crumbs, 40-50 mins.
- Blend: While the brownies are cooling, beat peanut butter, vegan butter, powdered sugar, and vanilla until blended. Add non-dairy milk, 1 tbsp at a time, until the frosting is soft and spreadable.
- Frost: Spread the frosting on the brownies. Sprinkle with chocolate chips. For easier cutting, put the pan in the freezer for 2 hours.
- Eat: Lift the foil edges to remove the brownies from the pan. Use a serrated knife and a downward motion to cut the brownies. Enjoy!
Cookies and Cream Brownies
16 servings
INGREDIENTS
- Renewal Mill Upcycled Brownie Mix
- OiI and hot water (as called for on package)
- 10-12 cream-filled chocolate sandwich cookies
EQUIPMENT
- 8" x 8" metal or foil baking pan
- Aluminum foil
INSTRUCTIONS
- Line the bottom & sides of the pan with foil as follows: turn the pan upside-down and smooth a 12-inch square sheet of foil over the pan and down the sides, creasing and folding the corners as though you were wrapping a gift, slip the foil from the back of the pan and fit it inside the pan.
- Prep: put a rack in the center of the oven. Heat oven to 350 F.
- Mix: Prepare the batter with oil and water as described on the package. Mix in the peanuts. Spread the batter in the lined pan.
- Top: Break the cookies into pieces and press them, edges first, into the batter.
- Bake: Bake until a toothpick inserted into the brownies comes out clean or with just a few brownie crumbs, 40-50 mins.
- Cool: Set the pan on a rack to cool completely. Lift foil edges to remove brownies from the pan.
- Eat: Use a serrated knife and a downward motion to cut the brownies. Enjoy!