Also known as 4CP Brownies. This recipe combines several of my favorite things! Betty Crocker fudge brownie mix, sweetened cream cheese, pecans, Chips Ahoy cookies, Reese’s cups and milk chocolate-covered pretzels. What’s not to love?
Lately I’ve been straight up obsessed with smushing delicious things in between two layers of brownie batter and seeing how it turns out. See also: Nutella PB Filled Brownies and S’Mores in the Middle Brownies. During my last grocery trip, I picked up a box of brownie mix on sale and then wandered around the store looking for delicious stuff to add to it. I came across a honey pecan cream cheese spread from Philadelphia, Chips Ahoy cookies with Reese’s cups in the mix and some milk chocolate-covered pretzels leftover from Christmas. I knew these ingredients would pair perfectly with my guilty pleasure box brownies to create a yummy, salty sweet dessert.
Generally, I’m not a fan of basing a recipe around a boxed mix. I will definitely make an exception for Betty Crocker brownie mix. I’ve been hard pressed to find or create a brownie recipe that matches the results achieved by this mix. Fudgy, chewy and rich with that super thin crispy layer on top. How does she do it? For more info about the Betty Crocker brand check out my post on Fruitfetti Pebbles White Chocolate Cookies.
This is Chai’s favorite show.
And here she is made out of clay.
Other ways to elevate your guilty pleasure box brownies:
Cheesecake Cookie Chocolate Covered Pretzel Brownies
2/3 cup oil
2 eggs, beaten
1 18.3 oz package fudge brownie mix
8 oz honey pecan-flavored cream cheese spread, softened
½ cup milk chocolate-covered pretzels, broken into pieces
Preheat oven to 350° F.
Combine oil and eggs in large bowl.
Add brownie mix.
Spread half batter in greased 9×13” pan.
Spread cream cheese over batter.
Layer cookies and pretzels over cream cheese.
Top with remaining batter.
Bake 25-30 minutes.
Cut into 16 squares.