Repurposing Brownies

Have you ever ended up in a situation where you have more brownies than you know what to do with? There are worse problems to have, and more solutions than just freezing them for another day. 

We did some brainstorming and internet-scouring for inventive ways to repurpose brownies, and created a roundup of some of the most mouth-watering ideas, so read through for some brownie baking inspiration. 

Ice Cream Sundae

It doesn't get simpler than this when it comes to brownie revamping, but a little can go a long way. Whether you have leftovers that will soon become stale or are just looking to switch it up, using brownies as the base for an ice cream sundae opens up endless new flavor possibilities. Load the brownie with an ice cream flavor like Ben & Jerry's Chocolate Fudge Brownie or Half Baked and you’ll get double the brownies. And now that you've got some momentum going, you might as well add some salty snacks like pretzels or peanuts in to make the perfect sundae. 

Freezing brownie crumbles

Wasting food can at times be unavoidable, but for the most part, there are other ways to get creative with leftovers before they end up in the compost or trash. Freezing food is a no-brainer. If you want to freeze your brownie leftovers in a way that makes them easier to nibble at in smaller doses, crumble them up and freeze them for a quick ice cream topper, or as hot chocolate mix-ins.

Blending in a milkshake

Frostys, Blizzards, and McFlurrys are all the production of a brilliant idea: milkshakes with mixables. And there's no reason you can't make this idea come to life in your own kitchen. All you'll need to turn ice cream and brownies into a milkshake is an electric stand mixer or a hand mixer. You can customize not only the mix-ins but also the consistency of the drink. 

You'll start by mixing the ice cream of your choice on medium speed for about a minute, or until the ice cream looks creamy, almost like soft serve. Then you can add toppings and a little milk if you want to thin out the mixture a bit. Then pop the mixing bowl in the freezer for 10 minutes to get the ice cream to the right consistency, pour into a glass, and slurp to enjoy.

Brownie bread pudding

The previous ideas have all been ways to use brownies before they go stale, but this one is actually best done with brownies that have already reached the point of staleness. Like leaving a loaf of bread out to make croutons, go ahead and leave your brownies out for a few extra nights to achieve the perfect ripeness for this brownie bread pudding.

The recipe calls for 3 cups of leftover brownies cut into cubes and mixed with 2 oz of shredded coconut and 2 oz of chocolate chips. Spray an 8 X 8 inch baking pan and pour the mixture in evenly. Set the mixture aside and preheat the oven to 350°F. In a medium bowl, whisk 3/4 cup coconut milk, 1 tsp vanilla extract, and 3 large eggs until fully combined, and pour over the brownie mixture. Bake for 30 minutes and voila! Warm brownie bread pudding goes well with vanilla ice cream, but then again what doesn't?

Brownie truffles

To keep on the trend of easy-to-make and delicious, brownie truffles will level up your ordinary brownie and only require a few simple steps with ingredients you likely have in the pantry already. Brownies, cream cheese, and chocolate chips are about all you'll need to whip this up. This recipe does call for fresh brownies, so you'll need to consider making this before you realize that your once fresh brownies now have a crunch to them. 

But if you have fresh ones on hand, you'll start by mixing brownies with softened cream cheese. For every 12 brownies, you'll want about 3 1/4 oz of cream cheese. Then line parchment paper on a cookie sheet, roll the mixture into balls, and set them in the freezer until firm -- about 30 minutes. Once the balls are ready, you can melt the chocolate chips of your choosing in the microwave. Then place the truffle ball on a fork and dip into the melted chocolate and return it to the parchment paper to freeze once again. Once the chocolate is hardened, they are ready for eating, but they're best stored in the freezer and will last for up to one month.