Monday, October 21, 2013

Fall Brownies - 2 Ways


I took some brownies to a church Halloween party last Saturday. I wanted something that would appeal to kids and adults, so I decided to make 2 different kinds. Both used a boxed brownie mix. I loved the pumpkin cream cheese ones. The others had some fun toppings, and my kids were big fans of those.

Halloween Brownies
adapted from about.com
1 19.5 to 19.8 oz. brownie mix
1/2 cup oil
1/4 cup water
2 eggs
1 1/2 cups miniature marshmallows
1/2 cup candy corn
1/2 cup semisweet chocolate or white chips (or both)

1. Preheat oven to 325 degrees F. Grease an 9 x 9 baking dish.
2. Combine brownie mix, oil, water, and eggs in large. Stir until combined.
3. Pour brownie batter into prepared pan. Bake 30 minutes
4. Remove brownies from oven. Sprinkle mini marshmallows, candy corn and chocolate chips over brownies.
5. Return to oven, and bake another 5 minutes. Let brownies cool completely before cutting into squares. 

Pumpkin Cream Cheese Brownies
adapted from about.com
4 oz. cream cheese, softened
3 heaping TBSPs canned pumpkin puree
3 TBSPs sugar
1 19.5 to 19.8 oz. brownie mix
1/2 cup oil
1/4 cup water
2 eggs

1. Preheat oven to 325 degrees F. Grease an 8 x 8 baking dish.
2. With an electric mixer, beat cream cheese, pumpkin and sugar until smooth. Set aside.
3. Combine brownie mix, oil, water, and eggs in large. Stir until combined.
4. Pour brownie batter into prepared pan.
5. Drop spoonfuls of pumpkin cream cheese mixture onto brownie batter. With a knife, swirl cream cheese mixture into brownie batter.
6. Bake 40-45 minutes until just set.

I try to use this platter whenever I can in October!

This is the mix I used.

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