Test Kitchen Review

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Brittany

These brownies were so rich and chocolate-y with a dense and moist texture! Don’t skip the espresso powder, I really think that’s what gave them such a good depth of flavor compared to other homemade versions I have tried before!

• Melt the Butter: Microwave the butter until melted, then stir in the sugar and heat again until well combined.
• Start Making the Batter: Stir in the cocoa powder and espresso powder into the butter mixture. Then, add in the eggs, salt, baking powder and vanilla.
• Add the Flour: Stir in the flour a little bit at a time. Do not over-mix, just stir until the batter comes together and you don’t see any dry areas.
• Add Chocolate Chips: Gently fold in the chocolate chips. I also like to sprinkle a handful on top of the batter.

• Bake: Add the batter to a baking pan, then bake and enjoy how good your kitchen smells! I like to line my baking pan with parchment paper for easy removal. There’s nothing worse than brownies stuck to a pan!
• Enjoy: As tempting as it is to dive right in, it’s best to let the brownies cool for just a little bit before lifting them out of the pan and slicing. That way, they actually hold their shape!

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Homemade Brownie Recipe

Made easy in just one-bowl, this homemade brownie recipe is way better than a box mix! These fudge-y brownies deliver a rich and chewy bite, with a perfect crackly top, that will have everyone reaching for seconds.

Course Brownies, Dessert

Cuisine American

Keyword best brownie recipe, brownie recipe, brownies from scratch​, homemade brownies

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 15 brownies

Calories 354kcal

Author Jessica

Ingredients

• 1 cup (2 sticks) salted butter
• 2 cups granulated white sugar
• 4 large eggs
• 1 ¼ cups unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon instant espresso powder optional
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 cup chocolate chips (or chunks) optional

Instructions

• Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, allowing it to hang over the edges, set aside. 
• In a medium microwave-safe bowl, melt butter, by cooking in 30-second intervals. Once completely melted, stir in the sugar. Microwave mixture for 1 minute and stir again. 
• Pour the butter/sugar mixture into a large bowl. Stir in cocoa powder and instant espresso powder, mixing to combine. Add in eggs, salt, baking powder and vanilla extract. Stir with a wooden spoon until fully incorporated.
• Slowly add in flour, stirring until just combined. Do not over mix. Fold in chocolate chips and pour the batter into your prepared pan. If you want, you can add a few more chocolate chips on top of the batter.
• Bake for 50 minutes, until cooked through and a toothpick comes out with moist crumbs attached. Do not over bake the brownies or they will be dry. It’s honestly better to underbake brownies a little rather than over bake them!
• Allow brownies to cool for at least 10 minutes, then lift the brownies out of the pan and cut into squares.

Notes

• Storing: Homemade brownies will stay fresh in an airtight container at room temperature for up to 5 days. To help keep them moist for longer, store them with a slice of white bread. Replace the slice of bread every few days as it becomes stale.
• Freezing: I recommend freezing individual brownies, not the entire pan! Wait for the brownies to totally cool to room temperature. Then, wrap each brownie in plastic wrap and place them in a freezer safe bag. When you’re ready to enjoy one, just place it on the kitchen counter and let it thaw for about 30 minutes or so. Brownies will last in the freezer for up to 3 months.

Nutrition

Serving: 1 brownie | Calories: 354kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 302mg | Potassium: 182mg | Fiber: 3g | Sugar: 34g | Vitamin A: 450IU | Calcium: 47mg | Iron: 2mg

The post Homemade Brownie Recipe appeared first on The Novice Chef.

Do you love dressed up brownies as much as we do? Then make sure to try out our pecan pie brownies, easy mint brownies, or these gorgeous red velvet cheesecake brownies!

Key Ingredients

You likely have most of the ingredients needed already in your pantry. A hearty sprinkle of salt will keep the sweetness in check! Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chocolate Chips: You can use any dark or semi sweet chocolate chips. You can use a bar instead, but cut it into small pieces for melting.
• Sugar: You will need both granulated sugar and brown sugar.
• All-Purpose Flour: Don’t use cake flour, because it’ll make the brownies airy instead of dense.
• Cocoa Powder: Make sure it’s unsweetened.
• Salt: You will use both regular salt and flaky sea salt.
• Caramel Sauce: I used homemade caramel sauce, but you can use store-bought caramel sauce. Dulce de leche is also delicious swirled in!

How to Make This Salted Caramel Brownies Recipe

It’s as easy as a box-mix, but with an indulgent caramel center and top. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

• Melt Chocolate: Melt the dark chocolate and butter in a double boiler (read tips below for other options). Turn off the heat and stir in both kinds of sugar until dissolved. Set aside and let it cool for 10 minutes.
• Add Eggs: Stir the eggs and vanilla into the melted chocolate mixture. Mix until fully combined.
• Add Dry Ingredients: Gently fold in the flour, cocoa powder, and salt until no large lumps remain.

• Assemble Brownies: Pour half of the batter into a baking pan lined with parchment paper. Drizzle half of the caramel sauce on top of the brownie layer. Top with the remaining batter, then drizzle more caramel on top. Add a sprinkle of flaky sea salt!
• Bake: Pop them into the oven and bake for about 30 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs.
• Serve: Remove the brownies from the oven. Let them cool for at least 20 minutes before slicing and serving as desired.

Chef’s Tips & Variations

• Leave An Edge: Don’t get too close to the edges with the caramel sauce. It will burn and stick to the parchment paper. Leave about an inch of space between it and the edges of the batter/pan.
• Don’t Go Overboard: Don’t add more than 3/4 cup caramel in the center to avoid brownie soup. Adding too much will prevent the batter from setting up correctly.
• Add Nuts: Fold 1/2 cup chopped pecans, almonds, or walnuts into the batter for a nutty crunch.
• Let Them Rest: Never cut into hot brownies despite how tempted you might be. They’ll stick to the knife and fall apart. For perfect cuts, cool completely and then use a plastic knife (seriously!) for super clean cuts.
• Don’t Over Mix: Go easy on the stirring and do not over-mix the batter. Incorporating too much air makes cake-like brownies.
• Double Broiler: If you do not have a double broiler, you can use a large metal or glass bowl set over a boiling pot of water. In a pinch, melt the butter and chocolate together in the microwave in 30 second intervals, stirring often. Be careful not to overheat, or scorch, the chocolate in the microwave.

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Salted Caramel Brownies

Test Kitchen Approved!

This fudgy salted caramel brownies recipe is as easy as a box-mix, but way richer and more chocolatey for an indulgent sweet treat. Serve them warm with whipped cream, or ice cream, and extra caramel sauce to really take them over the top!

Course Brownies, Dessert, Desserts

Cuisine American

Keyword caramel and chocolate brownies, caramel brownie recipe, caramel brownies, salted caramel brownies, salted caramel brownies recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 brownies

Calories 395kcal

Author Jessica – The Novice Chef

Ingredients

• 1 (11.5 oz) bag 60% Ghirardelli bittersweet chocolate chips
• 1 cup (2 sticks) unsalted butter room temperature
• 1 ½ cups granulated sugar
• ½ cup light brown sugar firmly packed
• 5 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 ¼ cup all-purpose flour
• 2 tablespoons un-sweetened cocoa powder
• 1 teaspoons salt
• 1 cup salted caramel sauce divided
• Flaky sea salt to taste

Instructions

• In a double boiler, or a glass/metal bowl over a pan of simmering water, melt the chocolate and butter, stirring occasionally, until completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk until completely combined and remove the bowl from on top of the water. Let sit until it's at room temperature, about 30 minutes.
• Preheat oven to 350°F. Prepare a 9×13 baking pan by buttering the sides and bottom of the pan. Then lining the bottom with a sheet of parchment paper.
• Add all 5 room temperature eggs and vanilla. Whisk until just combined. Do not overmix, this will ruin your fudgy brownies.
• Sprinkle the flour, cocoa powder, and salt over the chocolate mixture. Using a whisk, gently combine the dry ingredients into the wet ingredients until there are no big lumps and you don't see any flour. Again, try not to mix more than needed.
• Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle 1/2 cup (do not use more than 3/4 cup or your brownies will not bake correctly) caramel sauce evenly over the top of the batter. Don't get too close to the edges with the caramel sauce, leave about an inch around the edges.
• Pour the remaining brownie batter over the caramel layer. Level it out (carefully, so you don't mess up the layer underneath) with a spatula. Drizzle the remaining caramel on top in a design of your choice. Add a hearty sprinkle of flaky sea salt on top, to taste.
• Bake for 30 to 35 minutes, rotating the pan once half way through baking. Check the brownies using the toothpick method. The brownies are done when the toothpick comes out with just a few moist crumbs attached.
• Let brownies cool, before cutting and serving as desired.

Video

Notes

Store: Place them in an airtight container for up to 4 days. Or store them in an airtight container, in the fridge, for up to 7 days. Place them on the counter for 30 minutes to warm to to room temperature, or microwave a brownie for 10 seconds for that just baked feel.

Freeze: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them on the counter, unwrapped, for about an hour.

Add Nuts: Fold 1/2 cup chopped pecans, almonds, or walnuts into the batter for a nutty crunch.

Let Them Rest: Never cut into hot brownies despite how tempted you might be. They’ll stick to the knife and fall apart. For perfect cuts, cool completely and then use a plastic knife (seriously!) for super clean cuts.

Don’t Over Mix: Go easy on the stirring and do not over-mix the batter. Incorporating too much air makes cake-like brownies.

Double Broiler: If you do not have a double broiler, you can use a large metal or glass bowl set over a boiling pot of water. In a pinch, melt the butter and chocolate together in the microwave in 30 second intervals, stirring often. Be careful not to overheat, or scorch, the chocolate in the microwave.

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 brownie | Calories: 395kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 293mg | Potassium: 87mg | Fiber: 1g | Sugar: 45g | Vitamin A: 622IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg

More Brownie Recipes To Try

Brookie Cookies (Brownie Chocolate Chip Cookies)

Cosmic Brownie Crumbl Cookie Recipe

Raspberry Brownie Trifle

Cookies and Cream Brownies

The post Salted Caramel Brownies appeared first on The Novice Chef.

Why I Love This Cream Cheese Red Velvet Brownies Recipe

No one ever rejects brownies, red velvet, or cheesecake… and this recipe has all three! I originally made these brownies as a little Valentine’s Day treat for the kids. Since then, I’ve made them several more times because brownies this good shouldn’t be enjoyed only once a year! The best part is that these red velvet brownies with cream cheese swirls aren’t just scrumptious, they’re also picture perfect. Whip them up when you feel like showing off! Here’s why I have big heart eyes for them:

• Fudgy: Cream cheese, cocoa powder and butter create an irresistibly rich and fudgy texture.
• Sweet and Tangy: The combination of a cocoa-based red velvet brownie batter plus a tangy cream cheese mixture means the flavors are perfectly balanced.
• Simple To Make: Beat to combine the brownie batter and cheesecake batter and swirl them together and bake. While there are a few steps, each is quick and simple to do!
• Holidays: Red food coloring makes these festive and fudgy red velvet brownies an ideal dessert for Christmas and Valentine’s Day. Package them in a cute bag or box for a delightful little gift.

If you love red velvet desserts, make sure to try my impressive layered red velvet cake, easy red velvet crinkle cookies and decadent red velvet cupcakes.

Key Ingredients

Red food coloring is a must for this red velvet brownie recipe or it’s will not have that signature red velvet look! Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Flour: I use all-purpose flour. Avoid cake flours because it’ll make the brownies airier and cakey.
• Cocoa Powder: I used Dutch process cocoa powder for a darker and more intense chocolate flavor, but unsweetened cocoa powder will also work.
• Unsalted Butter: If you use salted butter, only add 1/4 teaspoon additional salt to the batter.
• Granulated Sugar: Light brown sugar works too for the brownies, but only use granulated sugar for the cheesecake filling.
• Red Gel Food Coloring: Liquid food coloring works too, but you’ll need to add 2 to 3 times more to get the same color intensity.
• Cream cheese: Full-fat or low-fat are okay, but full-fat will make them creamy.

How to Make Red Velvet Cheesecake Brownies

It’s just like making regular brownies, but you swirl of cheesecake on top before baking. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

• Dry Ingredients: Combine the flour, cocoa powder, and salt in a large bowl. Set aside.
• Wet Ingredients: Whisk the melted butter and sugar in a separate bowl, then add the eggs one at a time. Add the vanilla extract, food coloring, and dry ingredients. Mix well.
• Cheesecake Filling: Beat the cream cheese and egg in a bowl until smooth. Then add the sugar and vanilla, beating until creamy.

• Swirl: Pour the red velvet batter into the prepared baking pan with parchment paper, reserving ⅓ cup. Top batter with the cheesecake mixture. Then drop dollops of the reserved batter on top and create swirls using a toothpick or knife.
• Bake: Bake the brownies in a preheated oven until a toothpick inserted in the center comes out clean, or with a few crumbs. Remove from the oven and allow to cool completely, then slice and serve!

Chef’s Tips and Variations

• Festive shapes: Use cookie cutters to cut the cooled brownies into Christmas trees, santa hats, hearts, or your favorite shapes for different holidays.
• Baking pan: A non-stick 8×8 metal baking pan is your best bet at perfectly baked brownies. Glass pans take longer to heat up and will increase the baking time. The bottom usually ends up over cooked while the center is under cooked.
• Christmas colors: Add 1 to 2 drops of green food coloring into the cheesecake batter to make your brownies extra Christmas-y.
• Add-ins: Stir 1/2 cup of chopped pecans, chocolate chips, white chocolate chips, crushed peppermints, or even mini pretzels into the batter for extra flavor and texture. You can also sprinkle them on top before baking.
• Bang the tray: If the cheesecake layer is uneven when you pour it in, bang the baking pan against the counter 3 to 4 times to help the mixtures settle before baking.
• Cool the knife: Pop the knife into the freezer for 20 minutes before slicing. It helps make cleaner cuts. Dip the knife into ice water in between each cut. Another trick is to use a plastic disposable knife to make cleaner cuts.

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Red Velvet Cheesecake Brownies

These rich and fudgy red velvet cheesecake brownies are a combination of three classic desserts: red velvet cake, cheesecake and brownies. Sweet and creamy cheesecake is swirled into moist red velvet brownies creating a stunning dessert in under an hour.

Course Brownies, Dessert, Desserts

Cuisine American

Keyword red velvet brownies, red velvet brownies recipe, red velvet cheesecake brownies, red velvet cheesecake brownies recipe, red velvet cream cheese brownies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 9 brownies

Calories 338kcal

Author Jessica- The Novice Chef

Ingredients

• ¾ cup all-purpose flour
• 3 tablespoons Dutch processed cocoa powder or unsweetened cocoa powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter melted
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 5-6 drops red gel food coloring

Cream Cheese:

• 8 oz cream cheese room temperature
• 1 large egg room temperature
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F. Grease an 8×8 square metal baking pan with cooking spray and line it with parchment paper. Set aside.
• In a medium bowl, combine the flour, cocoa powder, and salt. Mix well and set aside.
• Whisk to combine the melted butter and sugar for 1 minute. Add the eggs one at a time to the butter mixture, beating for 2 minutes until well combined. Next, add the vanilla extract and red food coloring.
• Add the dry ingredients and combine using a spatula until they are evenly incorporated. Set the red velvet batter aside.
• Prepare the cream cheese batter by beating the cream cheese and egg together until smooth. Add the sugar and vanilla, and beat for an additional minute until creamy.
• Pour the red velvet batter into the prepared pan, reserving ⅓ cup of the batter.
• Next, pour the cream cheese cake batter over the red velvet layer as evenly as you can. Then add the ⅓ cup reserved red velvet batter in dollops on top. Create beautiful swirls using a chopstick or toothpick.
• Bake the brownies for 30 to 35 minutes, or until the top looks shiny and a toothpick inserted in the center comes out with a few crumbs.
• Allow the red velvet cream cheese brownies to cool. Then cut into equal squares and serve.

Notes

Storage: Transfer the cooled brownies to an airtight container and store in the fridge for up to 6 days. Place a piece of parchment paper between each layer to keep them from sticking. Enjoy them chilled or set them on the counter for 20 minutes to warm to room temperature.

Freeze: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or airtight container. Freeze for up to 3 months. For best results, thaw overnight in the fridge.

Baking Pan: A non-stick metal baking pan is your best bet at perfectly baked brownies. Glass pans take longer to heat up and will increase the baking time. The bottom usually ends up over cooked while the center is under cooked.

Bang The Tray: If the cheesecake layer is uneven when you pour it in, bang the baking pan against the counter 3 to 4 times to help the mixtures settle before baking.

Cool The Knife: Pop the knife into the freezer for 20 minutes before slicing. It helps make cleaner cuts. Dip the knife into ice water in between each cut. Another trick is to use a plastic disposable knife to make cleaner cuts. 

Festive Shapes: Use cookie cutters to cut the cooled brownies into Christmas trees, santa hats, hearts, or your favorite shapes for different holidays.

Red & Green: Add 1 to 2 drops of green food coloring into the cheesecake batter to make your brownies extra Christmas-y.

Add-ins: Stir 1/2 cup of chopped pecans, chocolate chips, white chocolate chips, crushed peppermints, or even mini pretzels into the batter for extra flavor and texture. You can also sprinkle them on top before baking.

Nutrition

Serving: 1 brownie | Calories: 338kcal | Carbohydrates: 33g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 234mg | Potassium: 99mg | Fiber: 1g | Sugar: 23g | Vitamin A: 757IU | Calcium: 41mg | Iron: 1mg

More Of The Very Best Brownie Recipes

Cookies and Cream Brownies

Pecan Pie Brownies

Ultimate Mint Brownies

Homemade Brownie Recipe

The post Red Velvet Cheesecake Brownies appeared first on The Novice Chef.

Why You’ll Love These Brookies Cookies

Leave out these brookies cookies with a glass of milk for Santa (or for you). They’ll disappear either way!

• Two In One: This brookie recipe packs two of everyone’s favorite classic favorites desserts into one epic dessert!
• Bakery Style: These brookies are extra large cookies with a buttery texture, crisp edges, and chewy centers. There’s cocoa powder, melted chocolate, and chocolate chips in every bite.
• Freezer-friendly: Pop them out of the freezer whenever you need a sweet treat. You can freeze the baked cookies or cookie dough, for freshly baked cookies anytime the mood strikes.
• Great for gifting: Give them away as gifts this holiday season. No one says no to homemade cookies!

What Are Brookies?

Brookies are a classic American treat, consisting of equal parts chocolate chip dough and a brownie-like dough. They’re rich and decadent, often baked in square pans to look like brownies or blondies. Brookies cookies are the cookie version of the recipe. The cookie parts are buttery and moist while the brownie parts are ultra gooey and fudgy.

If you love brownie cookies, make sure to also try my cosmic brownie cookies and buckeye brownie cookies!

Recipe Ingredients

Chocolate is the most important ingredient in both doughs. Scroll to the recipe card at the bottom of the post for exact amounts.

Brownie Dough

• Butter: Skip the salt in the rest of the recipe if you use salted butter.
• Sugar: I used a combination of brown and granulated sugar.
• Shortening: Using a mixture of butter and shortening will give you that bakery style chewiness.
• Eggs: Liquid eggs won’t work here because you only need yolks.
• Vanilla Extract
• Flour: Use all-purpose flour.
• Cocoa powder: Make sure it’s unsweetened.
• Baking soda: Don’t swap it for baking powder, otherwise the cookies will become cakey.
• Salt
• Semi-sweet chocolate chips: Use milk, semi-sweet, or bitter chips.
• Semi-sweet chocolate: Feel free to use chocolate chips.

Chocolate Chip Cookie Dough

• Sugar: I used a combination of brown and granulated sugar.
• Butter: Skip the salt in the rest of the recipe if you use salted butter.
• Shortening: Swap it for butter if you prefer.
• Eggs: You need a whole egg and a yolk here.
• Vanilla Extract
• All-Purpose Flour: Avoid whole-wheat flour because it’ll make the cookies taste very earthy.
• Baking Soda: Sift it if it’s clumped together.
• Salt
• Semi-Sweet Chocolate: I used a chopped up chocolate bar for chocolate chunks, but you can also use semi sweet or dark chocolate chips.

How to Make Brookies Cookies

Roll the two doughs together and bake away! Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Brownie Batter: Combine the wet ingredients, brown sugar, and granulated sugar. Whisk the dry ingredients. Mix the wet and dry mixtures. Stir in the melted chocolate and chopped chocolate. Cover the dough and chill it.
• Cookie Dough: Mix the sugar, brown sugar, and wet ingredients. Whisk the dry ingredients. Combine both mixtures and fold in the chopped chocolate. Cover the dough and chill it.
• Prep: Preheat the oven and line a baking sheet with parchment paper.
• Assemble: Combine 1.5 tablespoons of each dough, roll into a ball, and place on the baking sheet. Repeat for all the dough. You will have to bake in batches.
• Bake: Bake for about 13 minutes, until lightly golden brown. Let cookies set on the baking sheet, then transfer to a cooling rack.

Tips for the Best Brownie Chocolate Chip Cookies

Read these helpful tips to ensure your cookies turn out perfectly!

• Chewy Bakery Style: Using a combination of melted shortening and butter will give you the best of both worlds. Shortening produces softer, bakery style treats. If you prefer, you can use all butter instead!
• Chill: Chilling the dough is necessary. It allows the flour to absorb better and prevents the cookies from spreading too much in the oven.
• Room Temperature: Bring butter and eggs to room temperature before using them for smoother, better incorporated doughs.
• Avoid Over-Mixing: This is especially important for the brownie dough. Incorporating too much air will lead to cakey brownies that won’t hold their shape well compared to the cookie halves.
• Even Sizes: Make sure the balls of dough are more or less the same size, otherwise some cookies will be under-baked and others might burn.
• Add Nuts: Adding 1/4 cup of chopped nuts to each dough will add a nutty crunch to your cookies. I recommend walnuts or pecans. 

Proper Storage

Make them fresh or freeze them for later. It’s up to you!

• Storage: Store cookies in an airtight container for up to 5 days. Store them with a slice of white bread to keep soft, replacing the slice every few days as it becomes stale.
• Freeze Cookies: Wrap each cookie in plastic wrap twice. Transfer them to freezer-friendly bags or containers. Freeze for up to 3 months. Thaw them overnight in the fridge or set them on the counter for 20-30 minutes.
• Freeze Dough: Freeze unbaked dough balls on a sheet pan until solid to the touch. Transfer to an airtight, freezer safe container and freeze for up to 6 months. Thaw frozen dough in refrigerator overnight and bake as directed. Or bake from frozen, adding an extra 2 to 3 minutes to the bake time.

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Brookies Cookies

This buttery brookies cookies recipe packs chocolate chip cookies and fudgy brownies in every bite. Leave them out for Santa with some milk!

Course Dessert, Desserts

Cuisine American

Keyword brookies cookies, brownie chocolate chip cookies, recipe for brookies cookies

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 2 hours hours

Servings 18 large cookies

Calories 298kcal

Ingredients

Brownie Dough:

• ⅓ cup unsalted butter melted
• ⅓ cup brown sugar
• ⅓ cup granulated sugar
• 2 ½ tablespoons shortening melted, or additional butter
• 2 egg yolks
• 1 ½ teaspoon vanilla extract
• ⅔ cup + 1 tablespoon all-purpose flour
• ⅓ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup melted semi-sweet chocolate chips
• ⅔ cup chopped semi-sweet chocolate or chocolate chips

Chocolate Chip Cookie Dough:

• ½ cup granulated sugar
• 2 ½ tablespoons brown sugar
• ⅓ cup unsalted butter melted
• 3 tablespoons shortening melted, or additional butter
• 1 egg + 1 yolk
• 1 ½ teaspoon vanilla
• 1 cup (+ 1 tablespoon) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup chopped semi-sweet chocolate or chocolate chips

Instructions

• Brownie Dough: In a large mixing bowl, whisk to combine the melted butter, brown sugar, granulated sugar, melted shortening, egg yolks and vanilla, making sure everything is well incorporated.
• In a separate mixing bowl add flour, cocoa, baking soda and salt. Whisk to combine. Add flour mixture to the wet ingredients and whisk until just combined.
• Add melted chocolate chips and mix until combined. Add chopped chocolate and fold in using a spatula or wooden spoon. Mold dough into a 1″ thick rectangle and cover in plastic wrap. Place in the fridge to chill.
• Chocolate Chip Cookie Dough: In a large mixing bowl, whisk to combine sugar, brown sugar, melted butter, melted shortening, eggs and vanilla.
• In a separate mixing bowl, whisk to combine the flour, baking soda and salt. Add the flour mixture to the wet ingredients and mix until just combined. Add the chopped chocolate and fold in using a spatula or wooden spoon. Mold dough into a 1″ thick rectangle and cover with plastic wrap. Place in the fridge to chill for 1 hour.
• Assembly and Baking: While the dough is chilling, preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking mats.
• Combine 1.5 tablespoons of each dough and roll together into a ball. Place 6 combined dough balls onto the prepared baking sheet, leaving 3 inches apart for spreading.
• Place cookies into the preheated oven on the middle rack. Bake for 15 minutes or until lightly golden.
• Once baked, remove from the oven and let cookies sit on the baking sheet for a few minutes until they set up a bit. Transfer the cookies to a wire cooling rack to cool. Repeat the baking process with the rest of the dough.

Notes

Storage: Store cookies in an airtight container for up to 5 days. Store them with a slice of white bread to keep soft, replacing the slice every few days as it becomes stale.

Freeze Cookies: Wrap each cookie in plastic wrap twice. Transfer them to freezer-friendly bags or containers. Freeze for up to 3 months. Thaw them overnight in the fridge or set them on the counter for 20-30 minutes.

Freeze Dough: Freeze unbaked dough balls on a sheet pan until solid to the touch. Transfer to an airtight, freezer safe container and freeze for up to 6 months. Thaw frozen dough in refrigerator overnight and bake as directed. Or bake from frozen, adding an extra 2 to 3 minutes to the bake time.

Chewy Bakery Style: Using a combination of melted shortening and butter will give you the best of both worlds. Shortening produces softer, bakery style treats. If you prefer, you can use all butter instead!

Chill: Chilling the dough is necessary. It allows the flour to absorb better and prevents the cookies from spreading too much in the oven.

Room Temperature: Bring butter and eggs to room temperature before using them for smoother, better incorporated doughs.

Avoid Over-Mixing: This is especially important for the brownie dough. Incorporating too much air will lead to cakey brownies that won’t hold their shape well compared to the cookie halves.

Even Sizes: Make sure the balls of dough are more or less the same size, otherwise some cookies will be under-baked and others might burn.

Add Nuts: Adding 1/4 cup of chopped nuts to each dough will add a nutty crunch to your cookies. I recommend walnuts or pecans.

Nutrition

Serving: 1 cookie | Calories: 298kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 111mg | Fiber: 2g | Sugar: 18g | Vitamin A: 257IU | Calcium: 22mg | Iron: 2mg

The post Brookie Cookies (Brownie Chocolate Chip Cookies) appeared first on The Novice Chef.

Why You’ll Love This Raspberry Brownie Trifle Recipe

You’ll be making this simple, but addictive chocolate trifle with brownies all year long!

• Tasty: With bites of chewy chocolate brownies, creamy chocolate pudding, sweet whipped cream and tart fresh raspberries, this trifle is seriously tasty. If you make it just once, you will find yourself craving it again and again.
• Easy: Box-mix brownies, chocolate pudding, Cool Whip (or whipped cream)… You have never seen a more convenient, time-saving trifle recipe as delicious and easy as this one.
• Impressive: Four layers of flavors and different textures many times over is something everyone will be impressed with.
• Great For Parties: There’s something very festive about trifles, especially when it’s got chocolate and red berries in it. You can also prepare this brownie trifle in individual cups for easy serving.

If you love layered trifle dessert recipes, check out my easy Black Forest trifle and this refreshing lemon strawberry trifle!

What You’ll Need

You get lots of chocolatey goodness from the pudding and brownies. Check the recipe card at the bottom of the post for exact amounts.

• Whole Milk: 2% milk works too. Don’t use plant-based milk because it’s water-based and will split the pudding mixture.
• Instant Chocolate Pudding Mix: Use your favorite chocolate pudding!
• Cool Whip: Feel free to use homemade whipped cream instead.
• Brownies: Box-mix brownies or store-bought brownies are super convenient, but you can also whip up homemade brownies instead. Allow the brownies to cool completely before using.
• Fresh Raspberries: You can swap them for strawberries, blackberries, or blueberries.

How to Make a Raspberry Brownie Trifle

Trifles are all about creating beautiful layers with different textures. Check the recipe card at the bottom of the post for more detailed instructions.

• Pudding: Whisk the pudding mix and milk in a mixing bowl until well combined and slightly thickened. Fold in 2 cups of Cool Whip or whipped cream into the pudding mixture. This will make it creamier and fluffier.
• Assemble: Grab a large trifle dish and place half of the brownies at the bottom. Pour in half of the pudding mixture on top of the brownie layer. Spread a layer of CoolWhip on top and sprinkle in fresh raspberries. Repeat the layers until you run out of ingredients.
• Chill: Cover and refrigerate for at least 1 hour, or until you are ready to serve. This allows the flavors to meld and makes it taste even better.

Variations and Tips for Success

Despite how fancy this raspberry brownie trifle looks, it’s super easy to nail as long as the brownies are fully cooled.

• Fresh Berries: Frozen berries don’t work for this recipe because they release lots of moisture even once thawed. They also lose their texture. For best results, stick to fresh berries.
• Avoid Heat: If you’re baking your own brownies, let them cool fully before assembling the trifle or the trifle will melt once assembled.
• Use Cake: If you’ve got a good chocolate cake recipe, swap it for the brownies in this recipe for a yummy variation.
• Add Nuts: Sprinkling 1/2 cup of chopped almonds, pecans, walnuts, or macadamia nuts throughout the layers to give your dessert some crunch.
• Make Single Servings: If you are hosting a party, these make easy grab and go desserts when made in small clear disposable cups instead of a large trifle bowl. Make sure to tightly wrap the tops with plastic wrap or add a lid.

Can I Assemble a Trifle with Brownies in Advance?

Trifles are usually best the day they are made, however I find this brownie trifle holds up well for the first 24 hours. After that, it can get a little soggy and the raspberries can get mushy.

How to Store Leftover Brownie Trifle

Refrigerate any leftovers in an airtight container for up to 3 days. You can also cover the bowl tightly with plastic wrap. Keep it as far away as possible from onions to avoid any transfer of odors. Serve it chilled, straight out of the fridge.

More Must Try Chocolate Dessert Recipes

Chocolate Cupcakes

Pecan Pie Brownies

Brown Butter Chocolate Chip Cookies

Chocolate Chip Marshmallow Cookies

• Chocolate Peanut Butter Mug Cake
• Flourless Chocolate Marshmallow Cookies
• Cookies and Cream Brownies
• Cosmic Brownie Crumbl Cookie Recipe
• Giant Peanut Butter Chocolate Chip Cookies
• Crumbl Cookies Buckeye Brownie Copycat

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Raspberry Brownie Trifle

This easy brownie trifle is layered with creamy chocolate pudding, Cool Whip, and fresh raspberries for a quick and convenient holiday dessert.

Course Desserts

Cuisine American

Keyword brownie trifle, raspberry brownie trifle, trifle with brownies

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 399kcal

Author Jessica – The Novice Chef

Ingredients

• 3 cups whole milk
• 2 (3.9 oz) packages chocolate instant pudding mix
• 1 (16 oz) tub cool whip, thawed, divided (or 16 oz heavy whipping cream, whipped until stiff peaks)
• 1 (9 inch) pan baked brownies cooled and crumbled
• 2 pints fresh raspberries

Instructions

• Beat milk and pudding with whisk until smooth. Stir in 2 cups of whipped cream/cool whip.
• In a large trifle bowl, place half of the crumbled brownies. Top with a layer of pudding, whipped cream/cool whip and raspberries. Repeat all layers.
• Refrigerate for 1 hour before serving.

Notes

Storage: Refrigerate any leftovers in an airtight container for up to 3 days. You can also cover the bowl tightly with plastic wrap. Keep it as far away as possible from onions to avoid any transfer of odors. Serve it chilled, straight out of the fridge.

Brownies: Box-mix brownies or store-bought brownies are super convenient, but you can also whip up homemade brownies instead. Allow the brownies to cool completely before using.

Fresh Berries: Frozen berries don’t work for this recipe because they release lots of moisture even once thawed. They also lose their texture. For best results, stick to fresh berries.

Avoid Heat: If you’re baking your own brownies, let them cool fully before assembling the trifle or the trifle will melt once assembled.

Use Cake: If you’ve got a good chocolate cake recipe, swap it for the brownies in this recipe for a yummy variation.

Add Nuts: Sprinkling 1/2 cup of chopped almonds, pecans, walnuts, or macadamia nuts throughout the layers to give your dessert some crunch.

Make Single Servings: If you are hosting a party, these make easy grab and go desserts when made in small clear disposable cups instead of a large trifle bowl. Make sure to tightly wrap the tops with plastic wrap or add a lid.

Nutrition

Serving: 1 serving | Calories: 399kcal | Carbohydrates: 68g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 229mg | Potassium: 316mg | Fiber: 8g | Sugar: 41g | Vitamin A: 187IU | Vitamin C: 31mg | Calcium: 142mg | Iron: 3mg

The post Raspberry Brownie Trifle appeared first on The Novice Chef.

Big, Brownie Batter Cookies with an Irresistible Buckeye Topping

Buckeyes are a super-popular peanut butter candy – have you tried them? Soft, sweet peanut butter filling dunked in chocolate makes for a totally irresistible sweet snack. And that iconic candy on top of a big, chewy brownie cookie? Um, yes, please! That’s the formula for one of Crumbl’s best-loved cookies, the Buckeye Brownie. 

And while there’s nothing quite like getting that iconic pink box o’ cookies, this easy copycat recipe will bring Buckeye Brownies right to your kitchen – twelve of them! Your family will go crazy for this dreamy, rich peanut butter and chocolate dessert.

What Is Special About Crumbl Cookies?

If you aren’t familiar with Crumbl, it’s a cookie shop that’s been growing in popularity and adding new locations since they opened in 2018. They now run over 300 bakeries in the U.S., and they’re basically famous for their enormous cookies and enormous menu!

Each week, Crumbl bakeries introduce a new menu that includes some old favorites (like their beloved Chocolate Chip Cookie) and a few new, fun options (Maple Bacon Sugar, anyone?). The cookies themselves are about the size of a DVD, making them fun to share, and come chilled or warmed, depending on the recipe. It’s no wonder that everyone wants a copycat recipe from this much-loved cookie store!

(Love copycat recipes? Then you’ve got to try this Copycat Chick Fil A Cookies and Cream Milkshake, and Copycat Panera Creamy Tomato Soup!)

The Ingredients You’ll Need

To make this at-home Crumble cookie recipe, you’ll need a few basic baking ingredients, including semisweet chocolate chips, cocoa powder, and of course, peanut butter. Here’s the list with a bit more detail.

For the Brownie Cookies

• Sugar: Granulated sugar and light brown sugar give the cookies a nice, chewy texture.
• Cocoa Powder: Regular unsweetened cocoa powder.
• Butter and Oil: You’ll want to melt the butter before you use it, and go for a neutral oil like vegetable oil.
• Egg: One large, whole egg.
• Vanilla: Vanilla extract is a must-have flavoring to get that perfect brownie taste.
• Flour: All-purpose flour.
• Baking Powder: Make sure to use baking powder, not baking soda, or the cookies won’t have a good texture.
• Salt

For the Buckeye Layer

• Peanut Butter: I use creamy peanut butter for that classic, soft, buckeye texture.
• Powdered Sugar: Essential for a light, silky texture and soft sweetness.
• Butter: The butter for this part of the recipe needs to be at room temperature, not melted.
• Chocolate Chips: Semisweet, to offset the sweetness of the peanut butter filling.

How to Make These Copycat Crumbl Cookies

The prep time here is fairly quick, even though this is a very decadent dessert. However, keep in mind that you’ll need half an hour for chilling the dough before you bake it.

• Combine the Wet Ingredients. In a large mixing bowl (I like my stand mixer for this, but you don’t need one to make these cookies), combine the sugars, cocoa powder, melted butter, and oil. Beat for 2 minutes and then add the egg and vanilla. Beat again until the ingredients are well-combined.
• Combine the Dry Ingredients, and Add Them to the Wet Ingredients. Next, you’ll whisk together the flour, baking powder, and salt in a small bowl. Dump this flour mixture into the wet mixture, and stir to make a dough.

• Chill. Chill the cookie dough for 30 minutes in the refrigerator.
• Shape the Cookies. Once the dough has chilled, preheat your oven to 350°F, and line a cookie sheet with parchment (or a silpat). Divide the chilled dough into 12 even portions, and roll each portion neatly into a ball. Space the cookie dough balls 3 inches apart on the cookie sheet, and flatten them out into ¼-inch thick discs. 
• Bake. Bake the brownie cookies for 10 – 12 minutes, or until the edges are set and the centers are puffy.

• Make the Peanut Butter Balls. While the cookies are baking, combine your creamy peanut butter, powdered sugar, and butter in a clean mixing bowl. Beat these ingredients until they are well combined, and then divide the mixture into 12 equal portions. Roll each one into a ball, place on a plate or tray, and chill for 5 minutes.
• Top the Cookies with the Peanut Butter Balls. Once the cookies are done baking, take them out of the oven, and immediately press a dip in the center of each cookie using a spoon. Allow the cookies to cool for 3 minutes, and then place a peanut butter ball in the center of each cookie.

• Add Melted Chocolate. Finally, melt the chocolate chips. You can do this on the stove, or just melt them in a bowl in the microwave. Either way, stop and stir your chocolate chips frequently, to make sure they melt without scorching. Then generously spoon melted chocolate over the cookies.
• Enjoy! Serve these cookies warm and melty, or allow them to cool completely so the chocolate can set.

Recipe Tips

I hope you’re feeling inspired to try this fun, unique dessert at home! For a little extra help, check out these simple tips.

• Baking Time: It is better to slightly underbake these cookies than to overbake, so that they stay soft. Keep an eye on them – every oven is different and they may bake faster (or slower) than you think.
• Chill Factor: Make sure to refrigerate the cookie dough for 30 minutes before baking, so the cookies don’t spread too much as they bake. Otherwise, your cookies may turn out too thin and rub together.
• Chocolate Chips: The better the chocolate, the better the cookie. I prefer Ghirardelli brand chocolate chips, but any brand will work!

Storing the Extras

Got extra cookies? No problem! Store in an airtight container on the counter for up to 7 days.

Can I Freeze Crumbl Cookies?

Moist cookies freeze well for up to 3 months, and these copycat Crumbl cookies are no exception. Chill them first to harden the chocolate, and then store them in an airtight container with a layer of parchment or wax paper between each layer of cookies. Freeze for up to three months, and thaw before serving.

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Crumbl Cookies Buckeye Brownie Copycat Recipe

This Crumbl Cookies Buckeye Brownie Recipe is the ultimate copycat! Soft chocolate brownie cookies are topped with a peanut butter buckeye, then covered in chocolate.

Course Cookies

Cuisine American

Keyword buckeye candy, chocolate cookies, cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Additional Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 Cookies

Calories 378kcal

Author Jessica – The Novice Chef

Ingredients

For the Brownie Cookies

• ¼ cup granulated sugar
• ¾ cup packed light brown sugar
• ½ cup unsweetened cocoa powder
• ½ cup melted butter
• 3 tablespoons vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

For the Buckeye Layer

• ½ cup creamy peanut butter
• 1 cup powdered sugar sifted
• 1 tablespoon butter room temperature
• ½ cup semisweet chocolate chips

Instructions

• In a large mixing bowl, combine the granulated sugar, brown sugar, cocoa powder, melted butter, and vegetable oil. Beat for 2 minutes. Add the egg and vanilla, and beat until combined.
• Place the flour, baking powder, and salt in a small bowl and whisk to combine. Add the flour mixture to the butter mixture, and stir until fully incorporated.
• Chill the dough for 30 minutes in the refrigerator.
• Once the dough is chilled, preheat the oven to 350°F and line a cookie sheet with parchment paper (or a silicone baking mat).
• Divide the chilled dough into 12 even portions, and roll each one into a ball. Place the cookie dough balls on the prepared cookie sheet, 3 inches apart.
• Flatten the dough balls into ¼-inch thick discs, using the palm of your hand or the bottom of a drinking glass. Bake for 10 – 12 minutes, until the edges are set and the centers are puffy.
• While the cookies are baking, place the peanut butter, powdered sugar, and butter in a clean mixing bowl. Beat until well combined. Divide this mixture into 12 equal portions, and roll each one into a ball. Chill in the refrigerator for 5 minutes.
• Remove the cookies from the oven and immediately use a spoon to press a dip in the center of each cookie. (See the step-by-step photos in the post above for guidance.)
• Allow the cookies to cool for 3 minutes. Then add a peanut butter ball to the center of each cookie, in the indentation.
• Melt the chocolate chips in a bowl in the microwave. Stir well to ensure even melting. Then generously spoon melted chocolate over the peanut butter.
• Enjoy these cookies warm, or allow them to cool completely so the chocolate can set.

Notes

• Store in an airtight container on the counter for up to 7 days.
• Freeze for up to 3 months.
• It is better to slightly underbake these cookies than to overbake, so that they stay soft.
• Make sure to refrigerate the cookie dough for 30 minutes before baking, so the cookies don’t spread too much as they bake.
• I prefer Ghirardelli brand chocolate chips, but any brand is fine.

Nutrition

Serving: 1 | Calories: 378kcal | Carbohydrates: 46g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 259mg | Fiber: 2g | Sugar: 29g

More Decadent Cookie Recipes

• Copycat Lofthouse Cookies
• Air Fryer Oreos
• Easy Pumpkin Pie Cookies
• Best Chewy Peanut Butter Cookies
• S’mores Cookies
• Homemade Nutter Butter Cookies
• Brown Butter Chocolate Chip Cookies

The post Crumbl Cookies Buckeye Brownie Copycat appeared first on The Novice Chef.

Why You’ll Love These Cookies & Cream Brownies

• Perfect for Oreo cookie fans. This recipe is for all of those die-hard Oreo fans. Not only are they stuffed with broken Oreo cookies, but they’re also topped with a candy layer of melted cookies and cream chocolate bars.
• Easy to make. This is one of the easiest brownie recipes ever! Using boxed brownie mix and other pre-made ingredients keeps it simple. 
• So flavorful. This recipe makes dense and fudgy brownies topped with a marshmallow swirl. When you bite into a piece, the contrast between the fudgy brownie, the crunchy cookie pieces and the gooey marshmallow topping is totally irresistible!

Ingredient Notes

A boxed brownie mix and a jar of marshmallow sauce make this recipe so simple! Here’s a quick look at what you’ll need to make these brownies. Be sure to scroll down to the recipe card for a printable list.

• Brownie Mix: You’ll need one family-sized box of brownie mix (that’s 18.4 ounces). I used Pillsbury Chocolate Fudge.
• Butter, Heavy Cream & Vanilla Extract
• Eggs: Use large, whole eggs.
• Marshmallow Sauce: I used one 16-ounce jar of Smucker’s Marshmallow Cream.
• Oreos: Break up ten or so Oreo cookies into small pieces.
• Cookies and Cream Candy Bars: You’ll need four Hershey Cookies & Cream candy bars.

How to Make Cookies and Cream Brownies, Step by Step

Ready to bake some brownies? Me too! Let’s take a look at the process of baking them. Be sure to scroll down to the recipe card for printable instructions.

1. Prep your tools. Preheat the oven to 350°F. Line a 9×9 pan with parchment paper.
   • Tip: Lining with parchment keeps the brownies from sticking and makes them easier to lift out of the pan. You can use clips to hold the parchment steady while you pour the batter. 

• Mix the brownie batter. In a large mixing bowl, combine the brownie mix, melted butter, cream, eggs, and vanilla. Whisk these ingredients gently until fully combined.
• Pour the brownie batter into your baking dish.
• Add the topping and swirl. Spoon marshmallow cream into each corners and middle of the pan. Use a butter knife to swirl the marshmallow cream into the brownie batter.

• Add the Oreos and bake. Top the brownies with the broken oreo cookies, and bake the brownies for 35 – 40 minutes.
• Cool. They are done when a toothpick inserted in the center of the brownie batter comes out with a few crumbs sticking to it (not raw batter). Take the baked brownies out of the pan and let them cool.
• Make the Topping. Melt the candy bars in a small saucepan, along with the reserved marshmallow cream. Drizzle this over the brownies, and let it cool.
• Enjoy! Slice the brownies into squares and serve.

Tips for the Best Cookies & Cream Brownies

• Can I use homemade brownies? Yes. If you’d rather not use a boxed brownie mix, feel free to substitute your favorite fudgy brownie recipe.
• Use the center rack: Always bake brownies on the middle rack, to get an even bake time.
• Start with room temperature ingredients: When baking, start out with room-temperature ingredients for best results.
• What kind of pan to use: Using a metal pan rather than a glass pan is helpful, because the metal heats up more quickly and produces a better brownie texture. If you would like to use a 9×13 pan for this recipe, that will work, but the brownies will be thinner and only take about 25 – 30 minutes to bake.

Why Are My Brownies Not Fudgy?

If you have problems getting your brownies to bake up dense and fudgy, you may be over-beating them, causing the batter to be airy and bake into a cake-like texture. Whisking or stirring the batter gently and slowly will help you avoid beating air into it. 

Variation Ideas

• Frosted Oreo brownies: If you’d rather have a different topping, you can omit the melted candy bar topping and use whipped cream or buttercream instead. 
• Mint Oreo brownies: To make a mint-chocolate version of this recipe, add ¼ to ½ a teaspoon of peppermint flavoring to the brownie batter.
• Rocky Road Oreo brownies: Add even more flavor and texture with chopped nuts! Stir a handful or two right into the batter.
• Wild card brownies: Make this recipe with chocolate chip cookies, Nutter Butters, or any other cookies you love for a fun twist.

How to Store

• Store on the counter: These brownies can be stored in an airtight container at room temperature for up to 5 days.
• Can I freeze them? I don’t recommend freezing them completely assembled, but they can be frozen before adding the topping. Wrap each brownie in saran wrap and then transfer to a freezer friendly ziplock bag. Freeze for up to three months and allow to thaw fully before enjoying.

More Chocolate Recipes

• Best Chocolate Cake Recipe
• Pecan Pie Brownies
• Oreo Cheesecake Cookie Cups
• Nutella Croissant Bread Pudding
• S’mores Cookies
• Chocolate Peanut Butter Cake

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Cookies and Cream Brownies

These Cookies and Cream Brownies are incredibly easy to make, and loaded with cookies, marshmallow cream, white chocolate candy, and more.

Course Brownies

Cuisine American

Keyword boxed brownie recipes, dressed up boxed brownies, homemade brownies, oreo brownies, oreo cookie brownies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 9 Brownies

Calories 747kcal

Author Jessica – The Novice Chef

Ingredients

• 1 18.4 ounce family-sized brownie mix I used Pillsbury Chocolate Fudge
• ½ cup unsalted butter melted
• ¼ cup heavy whipping cream
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 16- ounce jar Smucker’s Marshmallow Cream topping
• 10 Oreo cookies broken into small pieces
• 4 Hershey Cookies & Cream candy bars

Instructions

• Preheat the oven to 350°F. Line a 9×9 pan with parchment paper, and set aside.
• In a large mixing bowl, combine the brownie mix, melted butter, heavy whipping cream, eggs, and vanilla extract. Whisk together until well combined.
• Pour the brownie batter into the prepared baking dish.
• Add 5 tablespoons of marshmallow cream to each corner of the pan, as well as the middle. Using a butter knife, swirl the marshmallow cream throughout the batter. Place the remaining marshmallow cream aside.
• Top the brownies with broken oreo cookies, and bake for 35 – 40 minutes, or until a toothpick inserted in the center of the brownie batter comes out with a few crumbs sticking to it (not raw batter).
• Remove the brownies from the oven, and cool until the pan is cool to the touch.
• In a small saucepan over low heat, melt the Hershey Cookies & Cream candy bars along with the remaining marshmallow cream. Stir the ingredients constantly while they melt, to avoid scorching.
• Drizzle the melted mixture over the brownies, and allow to cool.
• Slice into squares, and serve.

Video

Notes

Storage: These brownies can be stored in an airtight container at room temperature for up to 5 days.

Nutrition

Serving: 1 | Calories: 747kcal | Carbohydrates: 115g | Protein: 10g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Cholesterol: 86mg | Sodium: 395mg | Fiber: 1g | Sugar: 50g

The post Cookies and Cream Brownies appeared first on The Novice Chef.

Rich Pecan Pie Brownies

Get on your baker’s hat, because you will be making these fudgey pecan pie brownies completely from scratch! That’s right, you won’t be using any boxed brownies for this recipe. Homemade, fudgey brownies are made from scratch topped with a delectable brown sugar, maple syrup, and pecan pie topping!

I think we can all agree that pecan pie is a must for the holidays, but I like to switch things up and surprise the family with something new! Last year, my Pecan Pie Truffles were a huge hit and I spent some time dreaming up other desserts that I could make pecan pie flavored. Thus, these epic Pecan Pie Brownies were born!

These fudgy pecan pie brownies combine the gooey, nutty goodness of a pecan pie and bake it right on top of rich chocolatey goodness for the best of both worlds. The combination is out of this world, and way better than your classic pecan pie. I promise, you are going to love these!

What You’ll Need

For this recipe, you’ll need ingredients for both the fudgy brownies and the pecan pie topping. Get out your shopping list, and jot these down:

• Butter: You will want to use unsalted butter for this recipe. 
• Sugar: I use a combination of brown and granulated sugar in this recipe to get the perfect pecan pie taste.
• Cocoa powder: Since you are adding your own sugar to this recipe, you will want unsweetened cocoa powder. 
• Flour: All-purpose flour is needed for both the brownies and the pecan pie topping. 
• Vanilla extract: Vanilla complements chocolate and brings out the flavor. You will need vanilla for both the brownies and the topping. 
• Eggs: Place your eggs in a bowl of water to see if they are fresh. If they float, throw them out. 
• Chocolate chunks: I use Nestle Tollhouse Semi Sweet Chocolate Chunks, but you can use any brand you prefer. 
• Heavy cream: To make 1 cup of heavy cream, mix 2/3 cup of whole milk with 1/3 cup melted butter.
• Maple syrup: Make sure to grab 100% pure maple syrup not maple syrup flavoring. 
• Pecans: Your pecans need to be chopped into pieces for the topping. 

How to Make Pecan Pie Brownies

This recipe will make 8 servings. So, if you are making it for a crowd, you may want to double the recipe, or cut your brownies into smaller squares. 

Prep: First, preheat your oven to 350℉. Then, line an 8×8 inch baking dish with parchment paper. 

Melt butter and sugars: Combine butter, granulated sugar, light brown sugar, cocoa powder, and salt in a microwave safe bowl. Microwave in 30-second intervals, stirring between each interval, until the butter is melted (60-90 seconds). 

Let the mixture cool: Allow the sugar and butter mixture to cool for about 5-minutes. If you don’t, the eggs will cook. 

Add eggs and vanilla: Once your mixture has cooled, stir in the vanilla extract. Then, add the eggs one at a time. Stir the batter until it is thick and creamy. 

Add flour and chocolate: Add the flour and chocolate chunks to the batter. Stir the ingredients until everything is fully combined. The batter should be thick.

Bake: Use a spatula to spread the batter evenly into your baking dish. Then, bake your brownies for 33-37 minutes. 

Begin pecan pie topping: In a large pot, stir together the Dixie Crystals dark brown sugar and flour. Then, mix in the heavy cream, butter and maple syrup. 

Boil the topping mixture: Bring the topping mixture to a boil, then reduce the heat to low and allow it to simmer for 7-8 minutes, stirring frequently. 

Add pecans and vanilla: Remove the topping mixture from the heat and stir in the chopped pecans and vanilla. 

Pour over brownies: Once the topping is done, immediately pour it over the brownies, and allow them to cool to room temperature. 

Serve and Enjoy!

Pecan Pie Brownie Tips

• Adjust time based on baking dish: Keep in mind that metal baking dishes take less time, so if you are using a metal dish, check your brownies at 33-minutes. To do this, insert a toothpick into the middle of the brownies. If it comes out clean, it’s done. If not, continue cooking for a few more minutes. 
• Don’t burn the topping: You need to stir the topping mixture often to avoid the sugars from burning on the bottom. 
• Make cutting easier: Place your brownies in the refrigerator for a couple hours before cutting and serving. This will make it easier to cut the brownies without them crumbling. 

What is Pecan Pie?

Pecan pie is southern baking at it’s finest. It’s a sweet and gooey pie that has a caramel-like flavor, crunchy pecans, and a buttery pie crust. 

Can I Use Boxed Brownies?

Absolutely! If you don’t want to make your brownies from scratch, you can use a box of brownie mix. Just follow the directions on the back of the box to make an 8×8 pan of brownies. 

How to Store Leftovers

The great thing about these pecan pie brownies is that leftovers can be stored at room temperature for 1-2 days. If you wrap them tightly in plastic wrap, they can last up to 4-days. Additionally, you can place these brownies in freezer Ziploc bags and put them in the freezer for 3-months. 

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Pecan Pie Brownies

These gooey Pecan Pie Brownies are the perfect dessert to bring to your next holiday get-together. Rich and fudge-y brownies are topped with a brown sugar pecan pie topping creating a sinfully delicious dessert!

Course Brownies

Cuisine American

Keyword brownies with pecans, how to make brownies with pecan, how to make pecan pie brownies, Pecan pie brownies, pecan pie desserts, pecan pie topping

Prep Time 35 minutes minutes

Cook Time 40 minutes minutes

Additional Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 9 Brownies

Calories 654kcal

Author Jessica – The Novice Chef

Ingredients

Fudge Brownies:

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 2 tablespoons light brown sugar packed
• ⅔ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 2 teaspoon pure vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup chocolate chunks

Pecan Pie Topping:

• 1 cup dark brown sugar packed
• ½ tablespoon all purpose flour
• ⅓ cup heavy cream
• 4 tablespoons unsalted butter cut into slices
• ½ tablespoons maple syrup
• 1 cups chopped pecans
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F. Prepare an 8×8-inch baking dish with parchment paper.
• In a large microwave safe bowl, combine the butter, granulated sugar, Dixie Crystals brown sugar, cocoa powder and salt.
• Microwave in 30 second-intervals, stirring well between each interval, until the butter is melted – this should take between 60-90 seconds. Allow the mixture to cool for about 5 minutes to ensure it is not so hot as to cook the eggs.
• Stir in vanilla extract. Add the eggs, one at a time, full incorporating between each addition. Stir until the batter is thick and shiny.
• Add flour and chocolate chunks, then stir until the batter is well combined and shiny. The batter will be thick. Use a spatula to spread the batter evenly.
• Bake for approximately 33 to 37 minutes, until a toothpick shows the brownies are done.
• When the brownies are almost done baking, begin making the Pecan Pie Topping.
• In a large pot, mix together dark brown sugar and flour. Stir in heavy cream, butter, and maple syrup.
• Bring the mixture to a boil over medium heat, stirring often. Once it starts to boil, turn the heat down to low and cook for 7-8 minutes, stirring frequently. Careful not to allow the sugar mixture to burn.
• Remove from the heat and stir in chopped pecans and vanilla. Once combined, immediately pour over brownies. Allow to cool to room temperature, then move to the refrigerator for a couple of hours or overnight before cutting and serving.
  

Video

Notes

Storage: The great thing about these pecan pie brownies is that leftovers can be stored at room temperature for 1-2 days. If you wrap them tightly in plastic wrap, they can last up to 4-days.

Nutrition

Serving: 1 brownie | Calories: 654kcal | Carbohydrates: 66g | Protein: 6g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 97mg | Potassium: 280mg | Fiber: 4g | Sugar: 54g | Vitamin A: 1014IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 3mg

Other Nutty Holiday Desserts To Try

Looking for more delicious holiday desserts featuring nuts? I have a bunch!

• Pecan Christmas Crack
• Pecan Caramel Bars
• Banana Pecan Cake
• Walnut Rum Cake
• Toffee Walnuts

The post Pecan Pie Brownies appeared first on The Novice Chef.

Ok, I’m just going to cut to the chase with you. These Cinnamon Roll Blondies are ridiculously amazing.

Warm, soft cinnamon roll blondies, that are super easy to make, because they use melted butter.

Then, when they are still warm, we drizzle them with some vanilla cream cheese icing.

Next step: inhale them. I dare you to try not to.

You can easily cut the recipe in half if you are feeding less people…but when I make these I leave it as the full recipe.

A full recipe makes a 9×13 tray of blondies, but trust me they won’t go to waste.

They truly are best served warm, in my opinion, but you can just microwave the leftovers for 10 seconds!

Or, you can eat them room temp like Jorge does. He loves them that way.

For me, they are just extra magical when served warm with that sweet, slightly chilly, cream cheese drizzle.

I really think it’s because serving them warm reminds me even more of a cinnamon roll.

Or maybe it’s because the blondies stay so dang soft and chewy when they are warm.

Can you tell how much I am in love with these Cinnamon Roll Blondies yet??

The cinnamon roll filling is very simple and made with brown sugar, butter and cinnamon.

But that simplicity, is what makes it perfect, just like a real cinnamon roll.

If you are a fan of nuts in your cinnamon roll, you can also add nuts to the batter! Or sprinkled on top.

I would stick with the classic pecans or walnuts if you do add nuts.

The one warning I will give you, make sure you do not over bake these Cinnamon Roll Blondies.

If you do, they will be dry dry dry. Imagine over cooked brownies — these do the same thing.

So make sure and keep an eye on them and check them as soon as you think they are ready!

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Cinnamon Roll Blondies

Cinnamon Roll Blondies: super soft, dense blondies are swirled with a sweet cinnamon brown sugar filling and served warm with a drizzle of cream cheese icing!

Course Dessert

Cuisine American

Keyword cinnamon roll blondies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 blondies

Calories 558kcal

Author Jessica

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon cinnamon
• 1 teaspoon salt
• 1 ¼ cups (2 1/2 sticks) unsalted butter melted
• 1 ½ cups granulated sugar
• 1 cup, packed, light brown sugar
• 3 large eggs
• 1 ½ tablespoons pure vanilla extract

Cinnamon Roll Filling

• 6 tablespoons light brown sugar loosely packed
• 3 tablespoons cinnamon
• 4 tablespoons unsalted butter melted

Cream Cheese Icing

• 3 oz cream cheese room temperature
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 3-4 tablespoons milk

Instructions

• Preheat oven to 350°F. Butter a 9X13-inch baking pan. Set aside.
• In a medium-sized bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
• In a large bowl, combine butter, granulated sugar, and brown sugar. Add eggs and vanilla extract and beat until smooth.
• Add flour mixture and mix until thoroughly combined. Transfer dough into prepared baking pan and press into an even layer.
• In another small bowl, make cinnamon filling. Combine brown sugar, cinnamon, and melted butter until well combined.
• Drop filling over top of batter and run a butter knife through blondie batter to drag filling around and swirl the top.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Do not over bake.
• Let cool for a minimum of 15 minutes or completely. Then slice into squares.
• For cream cheese icing, use a small bowl and whisk together cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle on blondie squares when ready to serve.

Nutrition

Serving: 1 blondie | Calories: 558kcal | Carbohydrates: 76g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 300mg | Potassium: 111mg | Fiber: 2g | Sugar: 56g | Vitamin A: 883IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 2mg

The post Cinnamon Roll Blondies appeared first on The Novice Chef.

My babies are getting ready to go to preschool and I am not coping with it well, so I have been baking. Lots and lots of baking. Imagine countertops filled with platters of cookies, cakes and a tray of these Ultimate Mint Brownies.

I guess I shouldn’t call them babies anymore since they will be THREE in just eight short days (please pretend you don’t hear me sobbing through your computer), but to me they are still tiny newborns.

So like I said, I have been in a baking frenzy and keeping myself busy in the kitchen. …but then while I am busy whipping up another batch of Pumpkin Cream Cheese Swirl Muffins, the girls start climbing up and helping me whisk and trying to eat the batter.

And while I am NOT a cryer, I have found many a tear running down my face lately at the thought of them going off to school without me.

I know they are going to love school, especially my social butterfly Lyla. And yes, I really need more time to work, but boy am I going to miss spending our days together. And when my sweet Ellie starts crying when it comes time for me to leave on the first day…oh man. I can’t even think about it.

All I am saying is, I hope y’all are ready for the arsenal of baking come August 28th!!! I can tell you one thing, my jeans are absolutely not ready for it. Thank god we are heading into legging and sweater weather!

These Ultimate Mint Brownies are seriously that, the best dang mint brownies…ever. They can be as easy as you want them to be with a box brownie mix…or you can make the brownie part from scratch. It’s up to you!

Then you layer mint oreos along the bottom of the pan and pour your brownie batter on top. Bake them until they are perfectly fudgey.

Out come the brownies from the oven and on go the andes mints! Two packages of andes mints, in fact!

Let those melt a little in the oven for a minute or two, swirl them around and then top it all off with more crushed mint oreos.

These are the ULTIMATE Mint Oreos for good reason. I promise all my mint chocolate lovers are going to obsess over these brownies for years.

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Ultimate Mint Brownies

Ultimate Mint Brownies: Rich chocolate fudge brownies, with a layer of mint Oreo cookies baked into them, are topped with Andes mints and crushed mint Oreos!

Course Brownies

Cuisine American

Keyword andes mint brownies, easy mint chocolate brownies, mint brownie recipe, oreo mint brownies

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 214kcal

Author Jessica - The Novice Chef

Ingredients

• 18.4 oz box brownie mix plus ingredients to prepare brownies according to package (or make brownies from scratch)
• 1 package 15.25 oz Mint Oreos, divided
• 2 packages 4.67 oz Andes Mints (56 mints), unwrapped

Instructions

• Grease a 9 inch square pan with butter. Line the bottom of the pan with mint oreos in an even layer.  Chop the remaining leftover oreos and set aside.
• Prepare brownie batter according to directions on package. Pour brownie batter on top of oreos and bake until done. The brownies are done when a toothpick comes out with just a few moist crumbs.
• Add andes mints on top and spread in an even layer. Return to oven for 2 minutes to melt a little. Remove from oven and use a knife to spread them evenly.
• Sprinkle mint oreos over the top of the andes mints and let cool completely, about an hour.
• Slice and serve or store in an airtight container for up to a week.

Nutrition

Serving: 1 | Calories: 214kcal | Carbohydrates: 36g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 150mg | Sugar: 1g

The post Ultimate Mint Brownies appeared first on The Novice Chef.