Chocolate Fudge Frosting For Brownies

Delicious Brownie Recipes That Start With a Boxed Mix
Did you know there is more to a box of brownie mix than meets the eye? Try this delicious recipe for Brownie Kisses made individually in muffin cups. They are great for any occasion and perfect for parties and buffets. The Orange Brownie Torte is not only tasty but pretty enough to serve dinner guests. You are sure to receive requests for both recipes!
BROWNIE KISSES
1 pkg double fudge brownie mix
1/3 cup canola oil
2 eggs
2 tbsp water
28 chocolate candy kisses, unwrapped
1 can chocolate frosting
Preheat oven to 350 degrees. Spray 28 mini-muffin cups with nonstick cooking spray; set aside.
In a bowl, combine the brownie mix, canola oil, eggs, water, and fudge packet from the brownie mix. Stir with a spoon to blend well. Drop one heaping teaspoonful of batter into each muffin cup; top with the candy kisses. Cover candies with the remaining batter. Bake at 350 degrees for 15 to 17 minutes. Cool for 5 minutes on a wire rack. Carefully loosen brownies and remove from pans. Cool completely on a wire rack. Frost after cooled.
Decorating ideas: Top each with a white chocolate candy hug on top.
Sprinkle top with miniature chocolate chips.
Chopped pecans dusted over the top is also a good option.
ORANGE BROWNIE TORTE
This lovely and delicious torte is different in that it starts with a boxed brownie mix.
1 box (21-oz) family-style brownie mix
1 large orange
3 large eggs
1/2 cup canola oil
Preheat oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray and set aside.
Remove zest from orange using a zester or fine grater. (Avoid getting the white pithy part!) You should get about 2 1/2 teaspoons of zest.
Juice the orange for about 1/3 cup of juice.
In a large bowl, blend the brownie mix, eggs, 2 teaspoons of the orange zest, orange juice and canola oil until well combined; about a minute. Divide evenly between the two prepared baking pans. Bake at 350 degrees for about 25 minutes or until a wooden toothpick inserted at the edge of the pan comes out clean. Cool in the pans on wire racks for 5 minutes. Invert pans on wire racks to remove layers; cool completely.
FROSTING:
1 1/2 cups cold milk
1 envelope whipped topping mix (1.3-oz)
1 package (3.4-oz) instant vanilla pudding mix
Orange food coloring, optional
1 can (15-oz) mandarin oranges in light syrup, drained & patted dry
In a medium bowl, beat the milk, whipped topping mix, and pudding mix on low speed of electric blender until blended. Increase speed to high and beat 4 minutes or until soft peaks form. Stir in a drop of orange food coloring, if desired, and the rest of the orange zest.
Place one layer on serving platter. Spread with 3/4 cup of the frosting. Arrange 3/4 cup of the oranges over the frosting; top with the second brownie layer. Frost the top and sides of torte with the remaining frosting. Decorate the top with the remaining oranges.
Enjoy!
About the Author
Linda shares her large collection of dessert recipes on her blog at http://ladybugssweettreats.blogspot.com She also shares diabetic recipes and information at http://diabeticenjoyingfood.blogspot.com
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