Doctoring classic mix into the divine

Life

March 15, 2010

By ALISON LADMAN The Goshen News Mon Mar 15, 2010, 09:55 AM EDT

Brownies may be delicious on their own, but sometimes you want one that’s more than just. a brownie. So we decided to see what would happen if we pushed brownies over the top.

We started with a basic pan of baked brownies. We liked Ghirardelli dark chocolate brownies, but any 20-ounce boxed brownie mix — or your favorite recipe for a 9-by-9-inch pan of brownies — can be used in these recipes.

The first option combines brownies with a layer of crispy rice cereal treat, chocolate ganache and a smattering of brightly colored M&M; candies. The second option is for when you want gooey, chocolaty, salty goodness — brownies, caramel, pretzels, peanuts and chocolate.

CRISPY RICE

TREAT BROWNIES

Start to finish: 1 hour (15 minutes active)

Servings: 16

3 cups mini marshmallows

2 tablespoons butter

1/4 cup peanut butter

2 cups crispy rice cereal (such as Rice Krispies)

9-by-9-inch pan brownies, baked and cooled in the pan

3/4 cup heavy cream

1 cup chocolate chips

1 cup M&M;’s or Peanut Butter M&M;’s

In a medium microwave-safe bowl, combine the mini marshmallows, butter and peanut butter. Heat on high in 30-second bursts, stirring between, until melted and smooth. Stir in the rice cereal.

Using oiled or damp hands, press the cereal mixture over the top of the cooled brownies, forming it into an even layer. Set aside to cool.

Meanwhile, to make the ganache, in a small saucepan over medium-low, bring the cream to a simmer. Add the chocolate chips and a let sit for 1 minute. Using a silicone spatula or wooden spoon, stir the cream and chocolate until the mixture is smooth and glossy.

Pour the ganache over the rice treat layer and spread to the edges of the pan. Sprinkle with M&M;’s. Let cool until the chocolate is set before cutting. Wrap tightly or store in an airtight container.

SALTED CARAMEL

CRUNCH BROWNIES

Start to finish: 1 hour (15 minutes active)

Servings: 16

14-ounce package caramel candies

1/4 cup milk

9-by-9-inch pan brownies, baked and cooled in the pan

12-ounce package semi-sweet chocolate chips

1 teaspoon shortening

1 cup lightly salted peanuts

1 cup gently broken pretzels

In a medium microwave-safe bowl, combine the caramel candies and milk. Heat on high in 30-second bursts, stirring between, until melted and smooth. Pour the mixture over the brownies and spread to the edges. Set aside to cool.

When the caramel has cooled and firmed up a bit, make the next layer.

In a medium microwave-safe bowl, combine the chocolate and shortening. Heat on high in 30-second bursts, stirring between, until melted and smooth. Add the peanuts and pretzels, then stir gently.

Top the caramel with the chocolate mixture, spooning the mixture over the entire surface. Let cool and harden before cutting. Wrap tightly or store in an airtight container.

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