Creole chef legend Paul Prudhomme once said, “You don’t need a silver fork to eat good food,” and I could not agree more, especially when it comes to dessert. If you don’t like chocolatey, melt-in-your-mouth brownies, then these treats may not be for you. However, if you do enjoy a hearty, fun dessert, stay tuned.
Let me preface this by saying I am the extreme opposite of a baker extraordinaire. In fact, less-than-impressive baking skills run deep in my family. What exactly do I mean by this? Take for example my brother. The kid attempted to bake a premade pizza, and put the thing upside-down in the oven. Mind you, at the time of this incident, he was 22 years old and fresh out of college. But still. He also tried to make coffee in a blender, but that’s a whole different story.
The point is that I am unskilled when it comes to the kitchen. However, after baking these brownies, those lucky enough to try them had me feeling like I just graduated from the kitchen with my MRS degree. If I can make them and get a delectable turnout, you can too. The secret? TRUMOO AND BOXED BROWNIES…don’t add water.
Things you’ll need:
– TruMoo Chocolate Milk (14 oz. will be plenty)
– TruMoo Chocolate Protein (14 oz. will be plenty)
– 1 box of Betty Crocker Fudge Brownie mix
– 1 bag of Market Pantry Semi-Sweet Chocolate Chips
– A cupcake pan/cupcake liners
– 2 big bowls
Step 1: Mentally prepare yourself for the decadence that’s about to be created right in front of your face. Also take out a big bowl.
Step 2: Find the Market Pantry Semi-Sweet Chocolate Chips and follow the chocolate chip cookie recipe entirely.
Step 3: Freeze cookie dough for 1 hour.
Step 4: Preheat oven to 350 degrees.
Step 5: Take out another big bowl, find Betty Crocker and her brownie mix and pour into the second big bowl.
Step 6: Here comes the really tricky part: Follow the recipe exactly as Betty tells you to on the back of her box, EXCEPT substitute water for TruMoo Protein. Betty probably had one too many drinks when she said to use water instead of milk.
Step 7: Place cupcake liners into the cupcake holder and (separately) roll cookie batter into 1-inch balls. Here’s the fun (and for me, very necessary) part—get another set of helping hands.
Step 8: One set of hands pours brownie batter into the bottom of each cupcake hole while the other set places a cookie dough ball onto that brownie batter.
Step 9: Cover each cookie ball with more brownie batter until all cupcake holes are filled with a little room left at the top.
Step 10: Bake for 30 minutes, drizzle with homemade icing (use TruMoo Chocolate Milk rather than regular milk for creamier icing) and enjoy!
When you have boxed recipes, baking isn’t so bad. Plus, substituting water with TruMoo makes for more dense and moist cupcakes. I wish I could say I figured this out at some extravagant baking class, but really it was just trial and error. Have fun! And remember, boxed baking mixes make life easier.
DISCLAIMER: This recipe and post was created by an intern of Curiosity Advertising, Dean Foods’ agency of record, as part of the agency’s summer internship program.
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