Sweet and Spicy Crunch Brownies

We’ve been on a spree to share a bunch of Thanksgiving omnom recipes! I have to admit, I took a little pause with this one. There’s no pumpkin or apples or acorns or anything in this that would make this recipe very “fall-ish”. But then it hit me, hello~~ this is a brownie recipe, and brownies are good every day of the year.

Oh you know I’m right.

FB_Sweet+Spicy Crunch Brownies


You Will Need:
1 box Immaculate Baking Co.™ brownie scratch baking mix
1/2 cup butter, melted
2 eggs
1 1/4 cups dark chocolate baking chips
1 1/4 cups marshmallow creme
2 tablespoons half-and-half
1/8 teaspoon ground red pepper (cayenne)
3/4 cup coarsely crushed small pretzel twists (about 25 pretzels)
3/4 cup salted almonds, chopped

Here’s How to Get the Mix On!

  1. Heat oven to 350°F (for shiny metal pan) or 325°F (for dark or nonstick pan). Grease or spray bottom of 9- or 8-inch pan with cooking spray.
  2. In medium bowl, stir brownie mix, melted butter and eggs until blended (batter will be thick). Spread evenly in pan.
  3. Bake 31 to 34 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes.
  4. Meanwhile in 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in pretzels and almonds.
  5. Carefully spread over brownies. Cool completely, about 30 minutes. Cut into 4 rows by 4 rows.

Servings: 16 brownies

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