It's amazing how many wonderful variations there are to Mom's Brownie Mix. If you don't have any in your cupboard, click on the Brownie Mix link at the bottom of this article. Here are more scrumptious chocolate brownies. Enjoy!

Caramel Brownies
48 Brownies


7 ½ cups Mom’s Brownie Mix
1 tablespoon vanilla
6 eggs
1 cup chopped pecans

1 11 oz. package caramels, unwrapped
1 6 oz. can evaporated milk
2 cups semisweet chocolate chips

Mix the brownie mix with the vanilla and eggs. Spread 2/3 of the mixture on a parchment lined jellyroll pan. Bake at 350° for 6 minutes.

Place the caramels and evaporated milk in a glass measuring cup. Microwave until just barely melted; don't overcook. Stir until smooth. Pour over the hot cake. Sprinkle the chocolate chips over the caramel. Spread the remaining batter over the top. Bake for about 15-20 more minutes or until set, but not overcooked.

Chocolate Coconut Pecan Brownies

I first tasted these brownies at my sister Kay’s house. I thought she had been baking all afternoon; when she told me how quick and easy they were, I adapted them to our Mom’s Brownie Mix, and have been making them for my family and friends ever since.

24 Brownies

5 cups Mom’s Brownie Mix
4 eggs
1 teaspoon vanilla

1/2 cup mini chocolate chips, (semi-sweet)
1/2 cup chopped pecans
1 cup coconut

Grease a 9 x 13" baking dish. Mix the brownie mix, eggs, and vanilla and spread it in the pan. Sprinkle the chocolate chips evenly over the top of the brownie batter. Sprinkle the pecans on top of the chocolate chips. then sprinkle the coconut over all.

Bake at 350° for 15 minutes, then sprinkle the coconut over all and bake an additional 10-15 minutes or until set. Do not overcook.

Christmas Brownies

This variation came when I needed some quick desserts for a holiday buffet. These brownies are really pretty and festive; most importantly, though, they are delicious.

32 Brownies

5 cups Mom’s Brownie Mix
4 eggs
1 teaspoon vanilla

1 cup semi-sweet chocolate chips
3/4 cup chopped pecans

1 1/2 cups coconut
1/2 cup red candied cherries, coarsely chopped
1/2 cup green candied cherries, coarsely chopped


Grease a 9 x 13" baking dish. Mix the brownie mix, eggs, and vanilla and spread it in the pan. Sprinkle the chocolate chips evenly over the top of the brownie batter. Sprinkle the pecans on top of the chocolate chips. Place in a preheated 350° oven for 15 minutes. Remove from oven, mix the coconut and cherries, and sprinkle on top of the brownies. Continue to bake for 10-15 minutes or until the coconut is brown and the brownies are set. Do not overcook.

Cool and cut into squares.

Cream Cheese Brownies

48 Brownies

7 ½ cups Mom’s Brownie Mix
1 tablespoon vanilla
6 eggs

Topping
1 8 oz. package cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla

Mix the brownie mix with the vanilla and eggs. Spread in a 11 x 17" jellyroll pan.

Mix the topping ingredients until smooth. Drop spoonfuls over the brownies, then swirl with a knife. Bake at 350° 20-25 minutes . Do not overbake

Mom's Brownie Mix