Type what you have

Ingredients

• ✓ brownie mix
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• butter
• vanilla extract
• semisweet chocolate chip
• vegetable oil
• egg
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper; grease parchment paper with cooking spray.
2. 2 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
3. 3 Combine buttermilk, egg, butter, and vanilla extract together in a small bowl, beating to break up the egg. Add flour mixture; stir until just combined. Fold chocolate chips gently into the batter. Allow batter to rest for 5 minutes.
4. 4 Combine brownie mix, oil, eggs, and water in a large bowl; whisk together until smooth.
5. 5 Pour 1/2 cup of the brownie batter into a squeeze bottle, pastry bag with a small round tip, or large resealable plastic bag with corner snipped off. Reserve remaining batter.
6. 6 Heat a large nonstick skillet over medium-low heat. Drop 1/3 cup pancake batter into the skillet, shaking skillet to spread batter evenly. Drop 5 nickel-size dollops of brownie batter over the pancake; swirl using a skewer or knife edge. Cook until edges are dry, 2 to 3 minutes. Flip and cook until set on the other side, 1 to 2 minutes. Repeat with remaining batters.
7. 7 Pour reserved brownie batter into the prepared pan.
8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack before slicing.

By Julie Hubert

Ingredients

• ✓ brownie mix
• vegetable oil
• egg
• water
• heavy cream
• sugar
• cinnamon
• red chile pepper
• coffee

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
2. 2 Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.
4. 4 Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.
5. 5 Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.

By chefspecialty

Ingredients

• ✓ brownie mix
• vegetable oil
• water
• egg
• chocolate covered peanut butter cup

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine brownie mix, oil, egg and water in a large bowl. Stir 50 strokes with a spoon.
3. 3 Place batter in a cupcake pan (cupcake wrappers recommended). Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking. Let them cool and then they're ready to eat!!

By Erin

Ingredients

• ✓ brownie mix
• strawberry preserves
• whipped topping
• strawberry
• chocolate syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. 2 Prepare the brownie mix according to package directions, and pour batter into two 8-inch round cake pans. Bake as directed. Cool in pans on a cooling rack.
3. 3 Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate. Spread half of the strawberry preserves over the top. Place the second brownie round on top, and spread the remaining strawberry jam on it. Frost the top and sides of the cake with whipped topping. Arrange the sliced strawberries on top. Drizzle with chocolate syrup. Chill and enjoy.

By APRILB7070

Ingredients

• ✓ brownie mix
• egg
• vegetable oil
• coffee liqueur
• instant coffee granules
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
2. 2 Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
3. 3 Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.

By annorasmom

Ingredients

• ✓ brownie mix
• all-purpose flour
• vanilla extract
• almond extract
• egg
• corn oil
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F. Combine brownie mix and flour in a mixing bowl. Stir in extracts, eggs and oil; blend thoroughly. Dough will be stiff. Add chocolate chips. Drop by rounded tablespoons onto greased baking sheets. Bake for 10 to 12 minutes; cool on rack.

By Mazola

Ingredients

• ✓ brownie mix
• caramel dessert topping
• semi-sweet chocolate chunk
• almond
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
2. 2 Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
3. 3 Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
4. 4 Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ brownie mix
• black bean
• water
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
3. 3 Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.

By Mary B Smith

Ingredients

• ✓ brownie mix
• milk
• white chocolate pudding mix
• instant coffee granules
• water
• whipped topping
• chocolate covered toffee bar

Instructions

1. 1 Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
2. 2 In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
3. 3 In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

By ADRSEW

Ingredients

• ✓ brownie mix
• egg
• canola oil
• water
• white cake mix
• water
• egg white
• canola oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
2. 2 Make brownie batter: Whisk together brownie mix, eggs, oil, and water in a large bowl until fully incorporated, about 50 strokes. Set aside.
3. 3 Make cake batter: Beat cake mix, water, egg whites, and oil in a separate bowl with an electric mixer on low speed until combined. Increase speed to medium and beat for 2 minutes.
4. 4 Spoon brownie batter into the prepared muffin cups, about 1/3 full. Spoon cake batter over brownie batter until each muffin cup is about 2/3 full.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

By lovestohost

Ingredients

• ✓ brownie mix
• oil
• egg
• water
• cream cheese
• white sugar
• butter
• all-purpose flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Make the brownie batter: Mix brownie mix, oil, eggs, and water together in a bowl until well combined.
3. 3 Make the cheesecake batter: Mix cream cheese, sugar, butter, flour, and vanilla together in a separate bowl.
4. 4 Spoon brownie batter into the prepared muffin cups, filling each 1/2 full. Top with cheesecake batter, then spoon brownie batter over top. Reserve any remaining brownie batter for another use.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the brownie part comes out clean, 20 to 25 minutes.
6. 6 Remove from the oven and let cool on a wire rack.

By Kat

Ingredients

• ✓ brownie mix
• vegetable oil
• egg
• water
• chocolate sandwich cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Mix brownie mix, oil, eggs, and water together in a bowl until smooth. Spoon about 1 tablespoon batter into each muffin cup. Place 1 cookie into each muffin cup and top with more batter.
3. 3 Bake in the preheated oven until a toothpick inserted in the side of the brownie comes out clean, 20 to 23 minutes.

By Andra'Nae

Ingredients

• ✓ brownie mix
• water
• vegetable oil
• egg
• coffee-flavored liqueur
• instant chocolate pudding mix
• pie filling mix
• milk
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
4. 4 In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
5. 5 To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

By Kim Huang

Ingredients

• ✓ brownie mix
• crispy rice cereal
• semisweet chocolate chip
• peanut butter
• candy-coated chocolate-covered peanut
• pretzel twist

Instructions

1. 1 Pour cereal squares into a large bowl.
2. 2 Combine chocolate chips and peanut butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until smooth, about 1 1/2 minutes. Pour over cereal squares and stir until well coated.
3. 3 Place brownie mix in a container with a tight fitting lid, or in a large zip-top bag. Add 1/2 of the coated cereal in 2 batches and shake to coat. Spread on a sheet of waxed or parchment paper. Discard any leftover brownie mix.
4. 4 Let cereal sit until cool and dry, 30 to 45 minutes.
5. 5 Transfer cereal to a large bowl. Add pretzels and chocolate-coated candies and toss to combine.

By NicoleMcmom

Ingredients

• ✓ brownie mix
• all-purpose flour
• sugar
• maple syrup
• chocolate chip
• egg
• baking soda

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet.
2. 2 Stir flour, sugar, maple syrup, chocolate chips, brownie mix, egg, and baking soda together in a bowl until batter is evenly-mixed. Spoon batter onto prepared baking sheet.
3. 3 Bake in the preheated oven until set, 7 to 10 minutes. Cool to room temperature and break into pieces.

By lvkathryn

Ingredients

• ✓ brownie mix
• egg
• water
• caramel
• evaporated milk
• cream cheese
• white sugar
• vanilla extract
• egg
• chocolate fudge topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
2. 2 In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3. 3 Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. 4 In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5. 5 Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

By Jackie

Ingredients

• ✓ brownie mix
• water
• vegetable oil
• egg
• popcorn
• peanut
• chocolate chip
• peanut butter chip
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, water, oil, and egg together in a bowl. Pour brownie batter in a thin layer in the bottom of the prepared baking dish. Spread popcorn over brownie batter and lightly press into batter. Sprinkle peanuts, chocolate chips, and peanut butter chips over the popcorn.
3. 3 Melt butter in a small saucepan over medium heat. Whisk brown sugar into butter; bring to a boil, whisking constantly, and cook until mixture has a thin caramel texture, about 3 minutes. Drizzle caramel over popcorn mixture in the baking dish.
4. 4 Bake in the preheated oven until brownies are set, 30 to 35 minutes. Cool before cutting into bars.

By chelseasal

Ingredients

• ✓ brownie mix
• egg
• vegetable oil
• water
• milk
• vanilla pudding mix
• green food coloring
• creme de menthe candy
• whipped topping
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish
2. 2 Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.
4. 4 Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.
5. 5 Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.
6. 6 Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.
7. 7 Cover trifle and chill in the refrigerator for about 3 hours before serving.

By ID Sparks

Ingredients

• ✓ brownie mix
• vegetable oil
• egg
• water
• chocolate-covered peanut butter cup
• peanut butter
• white sugar
• butter
• all-purpose flour
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
3. 3 Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.

By ERICA76

Ingredients

• ✓ brownie mix
• irish cream liqueur
• vegetable oil
• egg
• milk
• irish cream liqueur
• coffee
• butter
• confectioners' sugar
• vanilla extract
• toffee baking bits

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
4. 4 Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
5. 5 Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

By Kimberly Kotz Walls

Ingredients

• ✓ brownie mix
• cooking spray
• cherry pie filling
• water
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
2. 2 Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
3. 3 Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ brownie mix
• vegetable oil
• egg
• water
• cream cheese
• white sugar
• vanilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Stir brownie mix, oil, 2 eggs, and water together in a medium bowl until well blended. Pour into the prepared pan.
3. 3 Beat cream cheese in a bowl with an electric mixer until creamy. Add sugar, remaining egg, and vanilla; mix until well combined. Drop tablespoonfuls cream cheese mixture over brownie batter, then swirl with a knife.
4. 4 Bake in the preheated oven until a toothpick inserted into the chocolate brownies comes out clean and the cream cheese mixture is lightly browned, 35 to 40 minutes. Let cool completely before cutting into 32 squares.

By Philadelphia

Ingredients

• ✓ brownie mix
• water
• vegetable oil
• egg
• cream cheese
• egg
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. 2 Prepare brownie mix: Stir brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread evenly into the prepared pan.
3. 3 Prepare cheesecake topping: Beat together cream cheese, egg, and sugar using an electric mixer until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
4. 4 Bake in the preheated oven for 22 to 25 minutes. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into 24 squares and serve.

By Nat

Ingredients

• ✓ brownie mix
• vegetable oil
• all-purpose flour
• egg
• vanilla extract
• salt
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C) with racks positioned in middle and lower third. Line two baking sheets with parchment paper.
2. 2 Stir brownie mix, oil, 3 tablespoons of the flour, eggs, vanilla, and salt in a large bowl until just combined, adding up to 1 tablespoon more flour if dough is too loose; fold in chocolate chips.
3. 3 Drop dough by rounded tablespoons 2 inches apart onto prepared baking sheets.
4. 4 Bake in the preheated oven until cookies are just set, about 10 minutes, rotating pans to opposite racks halfway through. Let cool on baking sheets briefly before removing to a wire rack to cool completely.

By TrudyBear

Ingredients

• ✓ brownie mix
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• baking soda
• milk
• water
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Add egg and vanilla extract and beat until smooth.
3. 3 Mix flour, salt, and baking soda together in a separate bowl; add to butter mixture and blend until just incorporated into a dough.
4. 4 Beat brownie mix, milk, water, and vegetable oil together in a separate bowl; add to dough and stir gently to keep the two batters distinct but somewhat evenly mixed.
5. 5 Drop dough onto ungreased baking sheets by heaping tablespoonful.
6. 6 Bake in preheated oven until set in the middle and crackling on top, 10 to 12 minutes. Cool cookies on sheets for 5 minutes before moving to a wire rack to cool completely.

By mamaiscookin

Ingredients

• ✓ brownie mix
• vegetable oil
• coffee
• egg
• cream cheese
• white sugar
• egg
• vanilla extract
• chocolate chip
• butter
• brown sugar
• white sugar
• vanilla extract
• salt
• all-purpose flour
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and grease lightly.
2. 2 Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer.
3. 3 Beat cream cheese and sugar together in a bowl until light and fluffy for the cheesecake layer. Add eggs and vanilla extract and mix until well combined. Stir in mini chocolate chips. Spoon mixture gently over brownie layer to cover entire surface.
4. 4 Mix butter, light brown sugar, and white sugar together in a bowl until light and fluffy as regular cookie dough. Add vanilla extract and salt. Add flour and mix to combine. Add full-size chocolate chips; mixture should be crumbly. Sprinkle mixture over cheesecake layer to cover entire surface. Press down lightly.
5. 5 Bake in the preheated oven until set, about 30 minutes.
6. 6 Transfer to the refrigerator and cool 2 hours in the pan. Remove from pan still in aluminum foil and place in the freezer until completely cooled, 8 hours to overnight. Peel back aluminum foil and cut into 36 squares.

By sugarbean

Ingredients

• ✓ brownie mix
• vegetable oil
• water
• egg
• marshmallow creme
• milk chocolate chip
• peanut butter
• crispy rice cereal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, vegetable oil, water, and eggs together in a bowl, beating with a spoon for 50 strokes ; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool until just warm.
4. 4 Meanwhile, spread marshmallow creme over warm brownies. Heat chocolate chips and peanut butter in a large saucepan over low heat, stirring continuously, until mixture melts and is well combined. Stir in crispy rice cereal until coated; spread over marshmallow creme layer, pressing down lightly to fill any voids. Refrigerate until set, 20 to 30 minutes. Cut into 24 bars and serve.

By miller5pack

Ingredients

• ✓ brownie mix
• cocoa powder
• brown sugar
• confectioners' sugar
• cinnamon
• clove
• nutmeg
• allspice
• ginger
• butter
• coffee
• sour cream
• vanilla extract
• egg
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Mix brownie mix, cocoa powder, brown sugar, confectioners' sugar, cinnamon, cloves, nutmeg, allspice, and ginger together in a bowl.
3. 3 Stir butter and coffee together in a bowl; allow to cool for 5 minutes. Stir sour cream and vanilla extract into butter mixture; stir into brownie mix mixture and add egg. Stir 25 times with a wooden spoon until batter is smooth; fold in chocolate chips and stir 25 more times. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven until edges start to pull away from the sides, 20 to 30 minutes. Cool brownies before cutting.

By Steven Cutillo

Ingredients

• ✓ brownie mix
• egg
• vegetable oil
• water
• milk
• instant chocolate pudding mix
• chocolate covered english toffee
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 To make the brownies: Combine brownie mix, eggs, vegetable oil, and water in a large bowl. Mix with a wooden spoon until well blended. Spread into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, around 21 to 25 minutes. Let cool completely.
4. 4 Meanwhile, prepare the pudding: Whisk milk and pudding mix together in a large bowl until smooth; set aside.
5. 5 To assemble: Crumble 1/2 of the brownies on the bottom of a glass punch or trifle bowl; spoon 1/2 of the pudding on top. Crush 1 toffee bar over pudding and top with 1/2 of the whipped topping. Repeat layers in the same order, then refrigerate until ready to serve, saving the last toffee bar to crumble and sprinkle on top before serving.

By LaNita

Ingredients

• ✓ brownie mix
• egg
• water
• vegetable oil
• sweetened condensed milk
• instant chocolate pudding mix
• whipped topping
• whipped topping
• chocolate candy

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking pan.
3. 3 Combine brownie mix, egg, 1/4 cup water, and vegetable oil in a large bowl. Stir until well-blended, about 50 strokes. Spread into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted 1 inch in from the edges comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintues.
5. 5 Cut cooled brownies into 1-inch squares and set aside.
6. 6 Combine condensed milk, remaining 1/2 cup water, and pudding mix in a large bowl; mix until smooth. Fold in 8 ounces whipped topping until no streaks remain.
7. 7 Place 1/2 of the brownies in a trifle bowl or glass serving dish. Top with 1/2 of the pudding mixture, then 1/2 of the 12-ounce container of whipped topping. Repeat layers. Shave chocolate on top for garnish.
8. 8 Refrigerate 8 hours before serving.

By Wayne