These start with my award-winning brownie batter, baked just long enough to hold a brown sugar pecan pie layer on top. That short head start, plus pulling the pan at a gentle wobble, is what keeps the topping from sinking or running.

Why You’ll Love These Pecan Pie Brownies

• Every bite gets fudgy chocolate and crunchy, caramel-y pecans at once.
• The pecan layer stays right on top, so every square looks like it came from a bakery case.
• Scratch or box mix, it’s your call, and both work.

Let me tell you something about me and brownies. I’m obsessed. I’m the one fighting you for the end pieces, because I love a little crunch with my softer foods. Ice cream gets crunchy mix-ins, and brownies get crunchy toppings. That’s just how I’m built.

And pecan pie? That one runs deep. My mom shared a pecan pie bar recipe with me back in 2006, and it set off 20 years of absolute love and adoration of cooking, and this entire company.

So it should be no surprise to anyone that I put pecan pie on a brownie. The only question should be, why did it take me so long to do that?

The crunch, the gooey middle, the fudgy chocolate underneath… it’s absolute perfection!!! (My Ultimate Guide to Brownie Variations proves the obsession.)

Here’s what’s happening in that pan. Pecan pie filling is really a custard of eggs, brown sugar, and corn syrup, and it sets as the eggs cook.

A pecan pie is done when the center reaches about 200°F, and the filling keeps firming as it cools, which is why a gentle wobble is your signal to pull it.

The short first bake matters just as much. Without that dull, dry skin, the heavier topping sinks right through the soft batter. And the pan math works: a 9×9 pan that’s 2 inches deep holds about 11 cups, and these two layers fill about 7, so nothing bubbles over.

I know you’re going to want to cut into them hot. Give them the full hour.

Ingredient Notes

Milk chocolate chips: They melt into soft, gooey pockets under the pecans, so every bite gets a little extra chocolate.

Light corn syrup: This is what gives the pecan layer its classic gooey set. Honey and maple syrup change both the flavor and how the filling sets, so stick with corn syrup here.

Kosher salt in both layers: Half a teaspoon in each keeps all that sugar tasting rich instead of flat.

Variations

Prefer a shortbread crust? My Best Ever Pecan Pie Bars put that same gooey pecan layer on a buttery crust.

Want it creamy? Pecan Pie Cheesecake Bars swap the brownie for a cheesecake layer.

Frequently Asked Questions About Pecan Pie Brownies

Why did my pecan pie topping sink into the brownies?

The brownie wasn’t set enough when the topping went on. Wait for that dull, dry skin across the top, then spoon the pecan mixture on starting at the edges, so it never lands in one heavy pile in the soft center.

How do you know when pecan pie brownies are done?

The edges puff and the center barely wobbles when you nudge the pan, like set gelatin. If it sloshes, give it 5 more minutes and check again.

Can you make pecan pie brownies with a box mix?

Yes! A family-size brownie mix (about 18 ounces) made with 2/3 cup vegetable oil, 2 large eggs, and 3 tablespoons water works in the same 9×9 pan. Give it a 30 minute head start before the topping goes on.

Can you freeze pecan pie brownies?

Yes, and they freeze beautifully. Freeze the cut squares with parchment between the layers for up to 3 months, then thaw them overnight in the refrigerator.

How do you cut brownies with clean edges?

Grab a disposable plastic knife. The plastic blade glides through the gooey pecans and fudgy brownie and keeps every edge clean.

Enjoy!

With love, from our simple kitchen to yours.

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Pecan Pie Brownies

Pecan pie brownies with a fudgy chocolate base and a gooey pecan layer that stays right on top. The wobble test tells you exactly when to pull them.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Inactive Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 16

Calories 362cal

Author Donna Elick

Ingredients

For the Brownies

• 1 1/2 sticks unsalted butter (3/4 cup)
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 3 large eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 9 ounces milk chocolate chips about 1 1/2 cups

For the Pecan Pie Topping

• 1 stick unsalted butter (1/2 cup)
• 1/2 cup packed light brown sugar
• 1/2 cup light corn syrup
• 2 large eggs
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 1/2 teaspoon kosher salt
• 8 ounces chopped pecans (about 2 cups)

Instructions

• PREHEAT AND LINE THE PAN: Heat the oven to 350 degrees F with a rack in the center. Grease a 9×9 inch baking pan that is at least 2 inches deep, then line it with parchment paper, leaving about 2 inches hanging over two opposite sides. The deep pan holds both layers, and the parchment flaps are your handles later.
• MAKE THE BROWNIE BATTER: Melt 1 1/2 sticks unsalted butter (3/4 cup) in a large microwave-safe bowl in 30 second bursts until completely liquid. Whisk in 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract or vanilla bean paste, and 3 large eggs until the batter looks glossy and smooth. 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 9 ounces milk chocolate chips. Stir just until you see no streaks of flour. Stopping there keeps the brownies fudgy.
• PARBAKE THE BROWNIES: Spread the batter into the lined pan so it reaches all four corners. Bake 20 minutes, until the edges look set and the top has a dull, dry skin, while the center still looks soft. This head start firms the brownie enough to hold the pecan layer on top instead of letting it sink in.
• MIX THE PECAN PIE TOPPING: While the brownies bake, melt 1 stick unsalted butter (1/2 cup) in a medium microwave-safe bowl. Stir in 1/2 cup packed light brown sugar, 1/2 cup light corn syrup, 2 large eggs, 1 tablespoon pure vanilla extract or vanilla bean paste, and 1/2 teaspoon kosher salt until smooth and glossy with no streaks of egg. Stir in 8 ounces chopped pecans until every piece is coated.
• TOP AND BAKE: Pull the pan out and spoon the pecan mixture over the hot brownies, starting at the edges and working in, then spread it into an even layer. Bake 30 to 35 minutes more, until the topping is puffed at the edges and the center barely wobbles when you nudge the pan, like set gelatin. The topping keeps setting as it cools, so a gentle wobble in the middle is the signal to pull it.
• COOL, THEN SLICE: Set the pan on a wire rack and let it cool for at least 30 minutes, and 1 hour for the cleanest slices. The pecan layer is still liquid inside while it is hot, and the wait lets it firm up. Lift the slab out using the parchment handles and cut into 16 squares, wiping the knife between cuts.

Notes

STORAGE: Store the brownies in an airtight container in the refrigerator. They are at their best for 3 days and safe to eat for up to 5 days. Warm a square in the microwave for about 10 seconds, or let it sit out for 30 minutes before serving.

FREEZING: Freeze the cut squares in an airtight freezer-safe container, with parchment between the layers, for up to 3 months. Thaw overnight in the refrigerator.

BOX MIX OPTION: A family-size brownie mix (about 18 ounces) works in place of the homemade brownie batter. Stir the mix with 2/3 cup vegetable oil, 2 large eggs, and 3 tablespoons water, spread it in the lined 9×9 pan, and bake 30 minutes before adding the topping.

Nutrition

Serving: 1 | Calories: 362cal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 188mg | Sugar: 44g | Fiber: 3g | Calcium: 50mg | Iron: 2mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pecan Pie Brownies (From Scratch or Box Mix) appeared first on The Slow Roasted Italian.

These are fudgy homemade brownies topped with a marshmallow frosting and pink coconut, a grown-up take on the Hostess Sno Ball.

Milk chocolate chips in the batter keep every bite rich, and a fully cooled pan keeps the topping thick and fluffy.

Why You’ll Love These Coconut Brownies

• Fudgy chocolate, fluffy marshmallow, and chewy pink coconut in every single bite.
• Homemade brownies or a family-size box mix, your call.
• It’s a snack-cake memory you can slice into squares and share.

Can we talk about core memories for a second? When I was little, before my siblings came along, it was just me, my mom, and my dad.

Every payday, my dad came home with a Yoo-hoo and a Hostess treat for each of us, and I always wanted the Sno Ball cakes.

I remember every detail of those paydays: what the living room looked like and how we sat on the floor in a circle.

I remember the sound of those Hostess treats being opened and the sound that a Yoo-hoo bottle makes when you pop it open. 

These Sno Ball coconut brownies are my grown-up version. All my favorite flavors from those snack cakes are baked right into a luscious, fudgy brownie. And every bite takes me right back to those days. 

And the brownie part? Brownies are foolproof around here. I’ve made them hundreds of times, so this pan is all about the fun on top.

I’ve baked enough brownies to know the topping is only as good as the cool-down. Canned frosting and marshmallow creme are soft to begin with, so any warmth left in the pan melts them and they slide right off.

That’s why the recipe waits about 1 hour 30 minutes and has you touch the bottom of the pan. When it feels cool, you’re ready to frost.

I know you want to frost them the second they come out of the oven. Wait for it.

Ingredient Notes

Brownie base: It’s a double batch of my Blue Ribbon Fudgy Brownies (Lazy Day Recipe), which bakes perfectly in a 9×13 pan.

Marshmallow creme: Marshmallow Fluff is one brand of it, and any 7 ounce jar works. Stirring it into the frosting turns it soft and spreadable so it holds its shape.

Coconut: Sweetened shredded coconut gives you that soft, chewy snack-cake bite.

Box mix: A family-size brownie mix (about 18 ounces) works in place of the homemade base.

Variations

Toasted marshmallow: Love a toasty top? My Ooey Gooey S’mores Brownies are calling your name.

Feeding a crowd: Bake the base as Sheet Pan Brownies and double the topping for a party tray.

More snack-cake nostalgia: If Hostess treats are your weakness too, try my Copycat Homemade Chocolate Hostess Cupcakes. And for even more ideas, browse The Ultimate Guide to Brownie Variations.

Frequently Asked Questions About Sno Ball Coconut Brownies

Can you make coconut brownies with a box mix?

Yes! Bake a family-size brownie mix (about 18 ounces) in the 9×13 pan following the box, then let it cool and top it the same way.

How long should brownies cool before frosting?

About 1 hour 30 minutes, until the bottom of the pan feels cool. Warm brownies melt the marshmallow frosting and it slides off.

How do you cut brownies with clean edges?

Grab a plastic disposable knife. It glides right through, even while the brownies are still warm, and gives you clean, sharp edges every time.

Can I add marshmallow fluff to brownies?

Absolutely. Stirring marshmallow fluff into vanilla frosting makes a fluffy layer that spreads easily and stays put.

How do you dye coconut pink?

Start with 3 drops of pink food coloring, then add 1 or 2 drops at a time until you love the shade.

How should you store Sno Ball coconut brownies?

Keep them in an airtight container in the refrigerator for up to 4 days.

Enjoy!

With love, from our simple kitchen to yours.

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Sno Ball Coconut Brownies

Coconut brownies topped with fluffy marshmallow frosting and bubblegum pink coconut, a grown-up Sno Ball. A simple touch test keeps the topping thick.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Inactive Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 15

Calories 513cal

Author Donna Elick

Ingredients

For the Brownies

• 2 sticks unsalted butter 1 cup
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 12 ounces milk chocolate chips about 2 cups

For the Topping

• 7 ounce jar marshmallow creme 1 jar
• 16 ounce can vanilla frosting 1 can
• 7 ounce bag sweetened shredded coconut (about 2 2/3 cups)
• 6 to 8 drops pink liquid food coloring

Instructions

• PREHEAT AND LINE THE PAN: Heat the oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving about 2 inches hanging over the two long sides. Those flaps are your handles for lifting the frosted slab out in one piece.
• MAKE THE BROWNIE BATTER: Melt 2 sticks unsalted butter in a large microwave-safe bowl in 30 second bursts until completely liquid. Whisk in 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract or vanilla bean paste, and 4 large eggs until the batter looks glossy and smooth. Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 12 ounces milk chocolate chips. Stir just until you see no streaks of flour. Stopping there keeps the brownies fudgy instead of cakey.
• BAKE: Spread the batter into the lined pan so it reaches all four corners. Bake 20 to 25 minutes, until the edges look set and a toothpick in the center comes out clean or with a few moist crumbs.
• COOL COMPLETELY: Set the pan on a wire rack and let the brownies cool until the bottom of the pan feels cool to the touch, about 1 hour 30 minutes. Frosting spread on warm brownies melts and slides right off, so this wait is what keeps the topping thick and fluffy.
• SPREAD THE TOPPING: Microwave the 7 ounce jar marshmallow creme with the lid off for 10 to 15 seconds so it scoops out easily. In a medium bowl, stir the marshmallow creme and 16 ounce can vanilla frosting together until the mixture is one smooth, even color with no white streaks. Spread it over the cooled brownies all the way to the edges.
• TINT THE COCONUT: Put 7 ounce bag sweetened shredded coconut in a second medium bowl. Add 3 drops pink food coloring and stir until every shred is coated. Keep adding 1 or 2 drops at a time and stirring until the coconut turns an even bubblegum pink, up to 6 to 8 drops pink liquid food coloring total. Adding the color slowly lets you stop at the shade you want.
• TOP, SLICE, AND SERVE: Sprinkle the pink coconut over the topping and pat it down lightly with your palm so it sticks, then sprinkle on the rest. Lift the slab out of the pan using the parchment handles and cut into 15 squares. Wipe the knife clean between cuts for neat edges.

Notes

STORAGE: Store the brownies in an airtight container in the refrigerator for up to 4 days.

BOX MIX OPTION: A family-size brownie mix (about 18 ounces) works in place of the homemade brownie batter. Mix and bake it in the 9×13 pan following the directions on the box, then pick up at Step 4.

Nutrition

Serving: 1 | Calories: 513cal | Carbohydrates: 89g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 200mg | Sugar: 73g | Fiber: 3g | Calcium: 43mg | Iron: 2mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sno Ball Coconut Brownies (Marshmallow Frosted) appeared first on The Slow Roasted Italian.

This is the brownie cheesecake recipe for when you want it all, and you want it in one bite.

And the way to tell they’re done is the opposite of what every brownie recipe has taught you.

Why You’ll Love These

• Fudgy brownie and silky cheesecake in the same bite, with Oreo crunch running through both.
• They’re even better on day two, so party dessert is done before the party starts.
• These brownie cheesecake bars cut into neat squares that look as good on the tray as they taste.

Oh my gosh, I’ve been an Oreo girl since I was sixteen. That’s when I fell, and I fell hard.

These days I don’t count my Oreos by the cookie. I count them by the sleeve.

The whole family’s in on it, too. Every new flavor that hits the shelf comes home with us so we can sample it together. We take that job very seriously.

Brownies, though? Brownies are mine. Sassy has been making them with me since she was in diapers.

There are twenty-some brownie recipes on this site because we just can’t stop making new ones. So cheesecake Oreo brownies were a natural creation in this house.

And for a three-layer brownie cheesecake recipe, it’s so easy. Two bowls and one pan, and the actual work takes about twenty-five minutes.

Sixteen-year-old me would’ve lost her mind over these. Grown-up me isn’t doing much better.

The recipe has you pull the pan while the center still jiggles. That wobble is the whole game, and the science explains why.

That cheesecake layer is a custard, which means its structure comes from egg proteins. Heat makes those proteins bond and set. Push them too far and they tighten and squeeze out moisture. That’s where cracks and a dry, grainy texture come from.

At that jiggle, the middle of the cheesecake sits around 145°F. The heat stored in the pan carries it the rest of the way as it cools. That’s carryover cooking, and it’s how a wobbly center turns into a creamy, fully set slice.

The slow counter cool lets the layer settle evenly. Rush a hot pan into the fridge and it contracts fast, and that’s when the top splits.

Once it’s cool, the fridge firms up the cream cheese and the chocolate, giving you clean edges and that dense, fudgy bite.

Keep that knife in the drawer until they’re cold… I know you want an end piece right now.

Oreo Cheesecake Brownies Ingredient Notes

• Brown sugar: Only a quarter cup, and it pulls its weight. The molasses in brown sugar holds onto moisture, which keeps the brownie layer fudgy and chewy.
• Chocolate chips and cocoa powder: Both, on purpose. The chips bring cocoa butter for a dense, fudgy texture, and the cocoa brings deep chocolate flavor.
• Flour in the cheesecake: Two tablespoons give the cheesecake layer just enough structure to hold a clean edge in a bar.
• Oreos: These Oreo brownies use about two-thirds of a package. The rest is a head start on our Oreo Fudge or Creamy Dreamy Oreo Dessert.

Ways to Change Up These Oreo Brownies

Golden Oreos, mint, peanut butter, or whatever limited edition just hit the shelf all swap in cookie for cookie. This is where our flavor-sampling habit earns its keep.

Our ultimate guide to brownie variations has every one we love, from Ooey Gooey Millionaire Brownies to Salted Caramel Fudgy Brownies.

How Long Do Oreo Cheesecake Brownies Need to Chill?

Let them sit on the counter until the pan feels cool, about 2 hours, then refrigerate at least 2 more. Overnight is even better, and every extra hour shows in how cleanly these Oreo cheesecake brownie bars slice.

How Do You Know When Oreo Cheesecake Brownies Are Done?

Oreo cheesecake brownies are done when the edges look set and a little puffed and the center jiggles as one soft piece when you nudge the pan. A toothpick comes out coated even when they’re ready, so trust the jiggle, or an instant-read thermometer at about 145°F in the center.

Why Did My Cheesecake Layer Crack?

Cracks in any cheesecake brownie recipe come from three things: air beaten into the batter, too long in the oven, or a trip to the fridge before the pan cooled. Mix on low and pull at the jiggle. Then let the pan cool on the counter before it ever sees the fridge.

Can You Make Oreo Cheesecake Brownies Ahead of Time?

Yes, and this brownie cheesecake recipe is even better on day two. These brownie cheesecake bars keep in an airtight container in the fridge for about 3 days and freeze beautifully for up to 3 months.

Can You Use a Box Brownie Mix for Oreo Cheesecake Brownies?

Yes, it’s a handy shortcut for this Oreo cheesecake brownie recipe. Mix a family-size box per the package and layer it just like the homemade batter. The jiggle still tells you when they’re done.

Enjoy!

With love, from our simple kitchen to yours.

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Oreo Cheesecake Brownies

Oreo cheesecake brownies bake in one pan and slice clean every time. The swirl trick that keeps the cheesecake layer smooth is easier than it looks.

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Inactive Time 4 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 16

Calories 380cal

Author Donna Elick

Ingredients

Brownie Layer

• 1 stick (1/2 cup unsalted butter)
• 6 ounces semi-sweet chocolate chips (1 cup)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt

Cheesecake Layer

• 16 ounces full-fat cream cheese, softened (2 bricks)
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 2 ounces plain Greek yogurt or sour cream
• 2 tablespoons all-purpose flour

Oreo Layer

• 12 roughly chopped Oreo cookies (about 2/3 of a 14.3 ounce package)
• 12 crushed Oreo cookies
• 3 halved Oreo cookies halved, for the top

Instructions

• PREHEAT AND LINE THE PAN: Heat the oven to 325 degrees F with a rack in the center position. Line a 9×9 inch baking pan with parchment paper, leaving a 2 inch overhang on two opposite sides. Press the parchment flat into the corners so it stays down instead of floating up into the batter. Those two flaps are your handles later, and they are the difference between lifting the bars out whole and digging them out in pieces.
• MELT THE BUTTER AND CHOCOLATE: Combine 1 stick (1/2 cup unsalted butter) and 6 ounces semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 20 to 30 second bursts, stirring after each one, until the mixture is glossy and completely smooth with no lumps of chocolate left, about 90 seconds total. Stirring between bursts is what keeps the chocolate from scorching, because the bowl holds heat longer than the chocolate can take.
• BUILD THE BROWNIE BATTER: Whisk 3/4 cup granulated sugar and 1/4 cup packed light brown sugar into the warm chocolate until the mixture looks grainy and dull. Add 2 large eggs and stir hard for about a minute, until the batter turns glossy and thick and falls off the spoon in a ribbon. Stir in 1 tablespoon pure vanilla extract or vanilla bean paste. That hard stirring after the eggs go in is what gives brownies their shiny, papery top crust, so the arm work pays off.
• FOLD IN THE DRY INGREDIENTS: Add 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon kosher salt. Fold just until no streaks of flour or cocoa are visible, then stop. Folding by hand keeps these fudgy, since extra mixing develops the flour and pushes them toward cakey.
• LAYER THE BATTER AND CHOPPED OREOS: Pour about two-thirds of the brownie batter into the lined pan and spread it into an even layer that reaches all four corners, roughly 1/2 inch deep. Scatter 12 roughly chopped Oreo cookies across the surface, leaving them sitting on top rather than pressing them down so they stay in distinct chunks. Set the remaining third of the batter aside at room temperature so it stays soft enough to dollop later.
• BEAT THE CREAM CHEESE AND SUGAR: Beat 16 ounces full-fat cream cheese, softened and 1/2 cup granulated sugar until completely smooth with no lumps, about 2 minutes. The cream cheese should be soft enough that your finger leaves a dent easily. Cream cheese straight from the refrigerator stays lumpy no matter how long you beat it, and those lumps bake right in.
• FINISH THE CHEESECAKE BATTER: Keep the mixer on low from here. Add 2 large eggs, room temperature and mix just until they disappear, about 30 seconds. Add 1 tablespoon pure vanilla extract or vanilla bean paste, 2 ounces plain Greek yogurt or sour cream, and 2 tablespoons all-purpose flour, and mix until smooth, about 30 seconds more. The batter should look like thick pancake batter and fall from the spatula in a slow ribbon. Fold in 12 crushed Oreo cookies by hand until the batter turns pale gray with dark flecks running through it. Low speed is what keeps this layer flat, because beating air into it makes it puff in the oven and crack as it cools.
• POUR THE CHEESECAKE LAYER: Pour the cheesecake batter over the brownie base and spread it gently to the edges. Move slowly so the chopped Oreo pieces stay settled in the brownie layer underneath.
• SWIRL AND TOP: Drop the reserved brownie batter over the cheesecake in spoonfuls, spacing them in a rough checkerboard. Drag a butter knife or skewer through the dollops in long S-shaped passes, four or five strokes total, and stop while you can still see distinct dark and pale areas. Press 3 halved Oreo cookies into the surface at even intervals, cut side up, level with the batter. A few passes give you ribbons, and a dozen turns the whole top muddy brown.
• BAKE: Bake 40 to 45 minutes, until the edges look set and lightly puffed and the center jiggles as one soft unit when you nudge the pan, like set gelatin rather than liquid. The jiggle is your reliable signal here. If you check with a toothpick it will come out coated with cheesecake batter even when the bars are done, so trust the pan over the pick. Pull the pan while the center still has that gentle jiggle, because the bars keep firming as they cool.
• COOL, CHILL, THEN SLICE: Set the pan on a wire rack and cool all the way to room temperature, about 2 hours, until the pan feels cool to the touch. Cover and refrigerate at least 2 hours, or overnight. Lift the slab out using the parchment handles, set it on a cutting board, and cut into 16 squares with a large knife warmed under hot water and wiped dry between every single cut. Cooling on the counter first is what keeps the cheesecake layer smooth, and a warm blade is what leaves clean edges instead of dragged crumbs.

Notes

MAKE-AHEAD: These are better on day two. Bake them a full day ahead, chill overnight, and slice them cold. The extra time firms the cheesecake layer, deepens the chocolate, and gives you sharper edges on every square.

STORAGE: Store the bars in an airtight container in the refrigerator. They stay at peak quality for about 3 days, when the brownie layer is still fudgy and the cheesecake is still creamy. They are safe to eat for up to 5 days.

FREEZING: Freeze the cut bars in a single layer on a sheet pan until solid, then stack them in an airtight container with parchment between the layers for up to 3 months. Thaw overnight in the refrigerator. Freezing them solid first is what keeps the swirled tops from smudging against each other.

INGREDIENT TIP: Use full-fat block cream cheese, not the whipped or spreadable kind sold in tubs. Tub cream cheese carries extra water and air, which loosens the cheesecake layer and can leave it wet in the center.

Nutrition

Serving: 1 | Calories: 380cal | Carbohydrates: 47g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 261mg | Sugar: 33g | Fiber: 2g | Calcium: 55mg | Iron: 4mg

Originally published September 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Oreo Cheesecake Brownies (Brownie Cheesecake Bars) appeared first on The Slow Roasted Italian.

Best Brownie Recipes

We love brownies so much that we literally taught a Brownie Class in our Cooking Club. That’s not dramatic. That’s documented.

We spent an entire session breaking down fudgy vs. cakey texture, arguing about shiny tops, layering candy bars into batter, and testing just how far you can push a classic brownie before it becomes completely over-the-top.

And somewhere along the way, our brownie collection exploded.

If you’re looking for creative brownie variations, different brownie ideas, or just a reason to bake something chocolatey and indulgent, you’re in the right place. 

From classic fudgy brownies to peanut butter swirls, loaded candy bar layers, fruity twists, and even brownie-inspired desserts, this is the full lineup.

No boring brownies allowed! Let’s get into it.

CLASSIC BROWNIE VARIATIONS

This is where every great brownie collection starts. Rich chocolate flavor, crackly tops, dense centers, and that perfect balance between structure and melt-in-your-mouth texture. 

If you’re craving dependable, chocolate-forward brownies, start here.

Blue Ribbon Fudgy Brownies (Lazy Day Recipe)

Deep, glossy, crackled tops with centers that lean almost truffle-like. These brownies are rich without being heavy and slice cleanly while staying intensely fudgy. If someone asks you for “a real brownie,” this is the best recipe for brownies from scratch.

Double Chocolate Brownies

Chocolate inside the batter and layered throughout for bold cocoa depth in every bite. These strike that sweet spot between chewy edges and soft centers, perfect for serious chocolate lovers.

Sheet Pan Brownies

Big batch energy without sacrificing texture. These bake evenly, hold their structure beautifully, and are one of the best brownies recipes for parties, bake sales, or when you need a crowd-pleasing classic.

Starbucks Double Chocolate Brownie Copycat

Dense, indulgent, café-style brownies with a rich, almost fudge-bar texture. Clean edges, deep chocolate flavor, and just enough structure to feel bakery-level.

3 Ingredient Brownies

Simple ingredients. Shockingly good results. These are perfect for last-minute cravings when you want something rich and chocolatey without overthinking it.

LOADED & CANDY BAR BROWNIE IDEAS

This is where brownies stop behaving.

Layers of caramel, peanut butter, cookies, frostings, and candy bars turn a simple pan of brownies into something unapologetically indulgent. These variations are bold, textured, and designed to impress.

Slutty Brownies (Oreo Cookie Brownies)

A layered masterpiece of cookie dough, Oreo cookies, and brownie batter baked into one dramatic square. The textures stay distinct while blending perfectly in each bite.

Decadent Snickers Brownies

Caramel ribbons, roasted peanuts, and chocolate layered into a fudgy base. Sweet, salty, chewy, and crunchy all at once.

Reese’s Brownies with Peanut Butter Fudge Frosting

Deep chocolate brownies topped with thick, smooth peanut butter fudge frosting. Rich, creamy, and balanced with just enough salt to keep it from being overly sweet.

Ooey Gooey Millionaire Brownies

Shortbread base, thick caramel center, and fudgy brownie top. Three distinct layers that deliver serious texture contrast and indulgence. One of the best brownie recipes when your’e craving indulgence.

Loaded Brownies with Butterfinger Frosting

Crunchy candy bits paired with soft brownie centers and creamy frosting. Playful, sweet, and absolutely not subtle.

Oreo Cheesecake Brownies

Your fork sinks through a silky cheesecake swirl into dense, fudgy chocolate, and there’s Oreo waiting in every bite you’ll want to take

PEANUT BUTTER BROWNIE VARIATIONS

Chocolate and peanut butter deserve their own category. These brownies lean fully into that sweet-and-salty magic, with swirls, layers, and frosting that take things to another level.

Simple Peanut Butter Fudge Chocolate Brownies

Swirled peanut butter folded into rich chocolate batter for balanced flavor and creamy texture in every square.

Easy Buckeye Brownies

Inspired by the classic chocolate-peanut butter candy, these layer smooth peanut butter over a fudgy brownie base for bold flavor contrast.

Best Fudgy Reese’s Brownie Cake with Peanut Butter Frosting

A thick brownie base topped with peanut butter frosting that sets beautifully and slices clean. Dramatic, indulgent, and worth every bite.

Peanut Butter Brownie Cookies

All the flavor of a brownie with the portability of a cookie. Chewy centers, slightly crisp edges, and strong peanut butter notes.

FRUITY & FLAVOR-TWIST BROWNIES

Chocolate loves contrast. Citrus, mint, cherry, and spice add brightness and complexity that elevate even the best homemade brownie recipes beyond basic chocolate squares.

Best Lemon Brownies (With Lemony Glaze)

Bright, citrus-forward bars with a soft texture and vibrant glaze. A completely different direction from classic chocolate brownies… and just as satisfying.

Fudgy Orange Brownies

Chocolate and orange paired in rich, fudgy form. Bold citrus notes cut through deep cocoa for a balanced finish.

Black Forest Cherry Brownies

Juicy cherries baked into a rich chocolate base for bursts of fruit against dense, fudgy texture.

Mexican Hot Chocolate Brownies

Warm cinnamon and subtle spice layered into chocolate batter for depth and warmth.

Mint Chocolate Brownies

Cool mint paired with rich chocolate for a clean, refreshing contrast. One of the best brownies recipes for holidays.

Boozy Baileys Brownies

Creamy Irish liqueur folded into chocolate batter for a smooth, slightly sophisticated twist.

HEALTHIER & ALTERNATIVE BROWNIE IDEAS

Different ingredients. Same chocolate payoff. These variations experiment with alternative bases while still delivering rich flavor and satisfying texture.

Fudgy Walnut Black Bean Brownies

Deeply chocolatey with a surprisingly smooth texture. A creative way to add richness without traditional flour, and one of the best brownie recipes for sneaking in some protein.

Fudgy Sweet Potato Brownies

Naturally moist with subtle sweetness and dense texture. A flavorful spin that still satisfies chocolate cravings.

No Bake Brownie Bites (Keto)

No oven required. Rich, chocolate-forward bites that are quick to assemble and perfect for portion control.

BROWNIE-INSPIRED DESSERTS

At some point, brownies stopped being just brownies. We turned them into cookies, cupcakes, cheesecakes, cakes, shakes, and more. 

Because once you have a good brownie base, the possibilities expand fast!

Brownie Cupcakes with Strawberry Frosting

Soft brownie-style cupcakes topped with sweet berry frosting for color and contrast.

Cherry Chocolate Chip Brownie Icebox Cheesecake

Layered brownie and cheesecake textures combined into one chilled dessert.

Easy Cosmic Brownie Cookies

Brownie mix transformed into chewy cookies topped with colorful candy-coated chips.

Buckeye Brownie Cookies (Crumbl Copycat)

Peanut butter and chocolate cookie hybrids inspired by bakery favorites.

Brownie Café Milkshake

Thick, creamy milkshake blended with brownie pieces for a rich, indulgent dessert drink.

Brownies & Cream Iced Coffee Shake

Chocolate meets coffee in a dessert-inspired shake.

Chocolate Lovers Brownie Biscotti

Crisp biscotti packed with brownie flavor. Perfect for dipping into coffee.

What Are the Different Types of Brownies?

There are several classic categories when it comes to the best recipe for brownies from scratch.

• Fudgy Brownies: Dense, rich, higher fat content.
  
• Cakey Brownies: Lighter texture with more structure.
  
• Chewy Brownies: Balanced between dense and structured.
  
• Loaded Brownies: Candy bars, frostings, and layers added.
  
• Swirled Brownies: Cheesecake, peanut butter, or caramel folded into batter.
  
• Brownie Mashups: Cookies, cakes, shakes, and other dessert hybrids.
  

Each variation changes the ratio, texture, or additions… but the chocolate base remains the heart of it.

Donna’s Final Thoughts

We didn’t set out to build a brownie archive. It just happened.

One award-winning classic recipe turned into variations. Variations turned into layers. Layers turned into mashups. 

And before we knew it, we were teaching a brownie class and debating texture like it was a competitive sport.

If you’re looking for creative brownie ideas, new ways to make brownies feel exciting again, or simply the best homemade brownie recipes to impress… start anywhere on this list. Just don’t expect to stop at one.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Ultimate Guide to Brownie Variations (Classic to Over-the-Top) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR MINT BROWNIES

• Ultra-fudgy brownies, not cakey
  
• Classic chocolate-mint flavor done right
  
• Frosted and drizzled… no restraint here
  
• Easy to make ahead for parties
  
• Clean slices that look bakery-worthy

Mint Chocolate Brownie Recipe

I’ve never hidden the fact that brownies are my weakness. I make them constantly, tweak them endlessly, and somehow always convince myself there’s room for one more version.

These mint chocolate chip brownies fall into the bold category. Rich base, creamy frosting, and chocolate drizzle on top. No restraint. That’s intentional.

They’re right at home next to favorites like our Reese’s Peanut Butter Fudge Brownies or the days when brownies turn into something a little unexpected, like Reese’s Brownie Cookies.

Some days call for simple… those are Lazy Day Brownies days.

And then there are the surprises, like bright and citrusy Lemon Brownies, or the brownies of your kid selves’ dreams: Cookie Dough Brownies!

This mint brownies recipe fits right in. It’s rich, familiar, and exactly what you want when chocolate and mint are non-negotiable.

Mint chocolate just works, and if you’re looking for more decadent desserts like this, try my homemade York Peppermint Patty Recipe!

If you’re the kind of person who clicks from one brownie recipe to another… welcome. You’re among friends.

INGREDIENT NOTES

• Andes Creme de Menthe Thins: Melt smoothly into the mint brownie batter and give that unmistakable mint-chocolate flavor.
  
• Unsweetened Cocoa Powder: Keeps the brownies rich instead of overly sweet.
  
• Peppermint Extract: Stronger and cleaner than mint, so use it sparingly!
  
• Unsalted Butter: Gives you better control in the batter and frosting.
  
• Powdered Sugar: Creates a smooth, fluffy frosting that spreads easily.
  
• Mini Chocolate Chips: Perfect for both folding into frosting and making the drizzle.

VARIATIONS

Double Mint: Add a few drops of peppermint extract to the brownie batter.

No Food Coloring: Feel free to skip it… the frosting will still taste great!

Dark Chocolate: Use dark chocolate chips for the drizzle.

Boozy Twist: Replace some of the milk in the frosting with creme de menthe liqueur.

Thinner Brownies: Bake mint chip brownies in a 9×13-inch pan and reduce the bake time slightly.

Holiday Style: Add festive sprinkles (think St. Patrick’s Day or Christmas) to the drizzle while it’s still warm.

SERVING SUGGESTIONS

• Perfect on dessert tables and at potlucks.
  
• Great with coffee (including frappuccinos!) or milk.
  
• Serve with a scoop of mint chip ice cream to double down on flavor.
  
• Enjoy a frosted mint brownie with a festive Shamrock Shake… or a grasshopper shot for something boozy…

MINT BROWNIES RECIPE FAQ

This mint chocolate brownie recipe works because the fat-to-flour ratio is intentionally high, which keeps the crumb dense and fudgy instead of cakey.

Melting the butter before mixing allows the sugar to dissolve more completely, creating that glossy batter and tight crumb structure.

Cocoa powder provides chocolate flavor without adding extra fat, keeping the brownies rich but controlled.

The frosting relies on powdered sugar for structure and softened butter for air incorporation, while milk adjusts viscosity so it spreads cleanly without tearing the surface.

Adding peppermint extract in small amounts prevents bitterness and keeps the mint flavor crisp.

That final chocolate drizzle sets through fat crystallization as it cools, giving contrast in both texture and temperature with every bite.

TOOLS NEEDED

• 8×8-inch Baking Dish: Gives you thick, fudgy mint chip brownies.
  
• Electric Mixer: For a glossy batter and fluffy frosting.
  
• Microwave-Safe Bowls: Melting butter and chocolate is quick and easy.
  
• Offset Spatula: Makes frosting neat and even.
  
• Piping Bag: Optional, but it makes drizzling so much easier.

Enjoy!

With love, from our simple kitchen to yours.

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Mint Chocolate Brownie Recipe

This Mint Chocolate Brownie Recipe combines a fudgy base with thick, mint chip frosting and a sweet chocolate drizzle. Indulgent to the max!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 16

Calories 249cal

Author Donna Elick

Equipment

• 8 x 8 baking dish
• microwave-safe bowl
• electric mixer

Ingredients

• 12 Andes creme de menthe thins unwrapped and halved (about 4.2 ounces)
• 1/2 cup unsalted butter 1 stick
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 12 Andes creme de menthe thins

Mint Chocolate Chip Frosting

• 2 cups powdered sugar about 8 ounces
• 4 tablespoons unsalted butter, softened
• 3 tablespoons whole milk
• 1/4 teaspoon peppermint extract
• 1/8 teaspoon kosher salt
• Green gel food coloring
• 2 tablespoons mini chocolate chips

Chocolate Drizzle

• 1/4 cup mini chocolate chips
• 1 tablespoon heavy cream

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Line an 8×8-inch baking dish with aluminum foil and spray with nonstick cooking spray.
• MELT BUTTER: Add 1/2 cup unsalted butter to a large microwave-safe bowl. Microwave until fully melted, about 45 to 60 seconds.
• MIX BATTER: Add 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons pure vanilla extract, and 2 large eggs to the melted butter. Beat with an electric mixer until smooth and glossy.
• ADD DRY INGREDIENTS: Add 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt. Mix on low speed just until combined.
• FOLD IN MINT: Stir in 12 Andes creme de menthe thins until evenly distributed.
• BAKE: Pour the batter into the prepared pan. Sprinkle 12 Andes creme de menthe thins evenly over the top and gently press them into the batter. Bake for 20 minutes, until the edges are set and a toothpick inserted into the brownie (not a mint) comes out clean.
• COOL: Remove from the oven and cool completely in the pan. For faster cooling, refrigerate for 15 minutes.
• MAKE FROSTING: In a large bowl, beat 4 tablespoons unsalted butter, softened, 2 cups powdered sugar, and 1/8 teaspoon kosher salt until crumbly. Add 3 tablespoons whole milk and beat until smooth and fluffy. Mix in 1/4 teaspoon peppermint extract. Add Green gel food coloring, starting with 3 drops, until desired color is reached. Fold in 2 tablespoons mini chocolate chips.
• FROST BROWNIES: Spread the frosting evenly over the cooled brownies.
• MAKE DRIZZLE: Add 1/4 cup mini chocolate chips and 1 tablespoon heavy cream to a microwave-safe bowl. Microwave for 30 to 35 seconds. Let sit for 5 minutes, then stir until smooth.
• FINISH: Drizzle the chocolate over the frosted brownies. Let set for 10 minutes before slicing.

Notes

Make-Ahead: Brownies can be baked one day ahead. Frost and drizzle the day of serving for best appearance.

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating: Serve chilled or let sit at room temperature for 20 minutes. These brownies are best not warmed.

Freezing: Freeze unfrosted brownies for up to 3 months. Thaw overnight in the refrigerator, then frost and drizzle.

Ingredient Note: Peppermint extract is stronger than mint extract. Stick with peppermint for clean mint flavor without bitterness.

Nutrition

Serving: 1 | Calories: 249cal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 59mg | Sugar: 31g | Fiber: 1g | Calcium: 24mg | Iron: 1mg

Originally published March 2017, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mint Chocolate Brownie Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BUTTERFINGER BROWNIES

• A dessert lover’s dream: Chewy, creamy, crunchy layers in every bite.
  
• Sweet combo: Classic brownie meets Butterfinger candy explosion.
  
• Make-ahead and freezer-friendly: For easy entertaining!
  
• Foolproof: No special equipment required.
  
• Guaranteed hit: Perfect for bake sales, holidays, or midnight cravings!

Loaded Brownies

These Butterfinger brownies are what I call dangerous territory. I made them “for the neighbors,” but somehow half the pan never left the house.

Chad claims he was “testing for quality assurance,” and Munchkin just stood there grinning with chocolate on her cheek.

You know a dessert’s a winner when the spatula doesn’t even make it to the sink.

This loaded brownies recipe is pure indulgence. Fudgy brownie, creamy frosting, crunchy candy. The kind of dessert that earns you a reputation. Trust me, you’ll be the hero of every potluck from now on!

INGREDIENT NOTES

• Unsalted Butter: Always use real butter! It’s what gives these loaded brownies their rich flavor and dense, chewy texture.
  
• Cocoa Powder: Dutch-process or natural both work beautifully. Dutch gives a deeper, darker chocolate note.
  
• Honey Roasted Peanut Butter: Adds salty-sweet depth. If substituting creamy peanut butter, add 1 teaspoon of honey to mimic that flavor balance.
  
• Butterfingers: Freeze for 10–15 minutes before chopping for the cleanest cuts and crunchiest texture.
  
• Milk Chocolate Chips: Melt gently in 30-second bursts until smooth. Overheated chocolate can seize (harden and turn crumbly).
  
• Kosher Salt: Balances sweetness and enhances the chocolate and peanut butter flavor.
  
• Pure Vanilla Extract: Always use pure extract (not imitation) for the richest, most aromatic flavor.
  

VARIATIONS

Reese’s Remix: Swap Butterfingers for chopped Reese’s cups.

Nut-Free Version: Use sunflower seed butter and omit the candies.

Caramel Drizzle: Add caramel sauce between the frosting and chocolate layers.

Mocha Buzz: Add 1 tablespoon espresso powder to the brownie batter for depth.

Cookie Crunch: Swap candies for crushed Oreos, Chips Ahoy, or Nutter Butters.

Holiday Twist: Top with crushed pretzels and M&M’s for festive crunch.

Mini Brownie Cups: Bake in a mini muffin pan for bite-sized treats.

SERVING SUGGESTIONS

• Indulgent Treat: Top a square with a scoop of vanilla ice cream, or pour my chocolate fudge icing on top for a more decadent finish!
  
• Dessert Board: Pair this loaded brownies recipe with Snickers fudge and Golden Oreo truffles.
  
• Salty-Sweet Contrast: Sprinkle on a little flaky sea salt before the chocolate layer sets.
  
• Drink Pairing: Whip up a Costco Mocha Freeze or sip on a cozy mug of hot chocolate.

LOADED BROWNIE RECIPE FAQ

After testing countless brownie variations, I’ve learned that the secret is all about texture.

Melted butter creates chewiness, sugar gives that shiny top, and stopping the mixing at just the right moment keeps them fudgy.

Peanut butter frosting is whipped to perfection. The key is truly soft butter and high-speed mixing. The final chocolate layer seals in freshness and gives that candy-bar snap when you bite in.

This loaded brownie recipe is over-the-top, messy, and completely worth it.

TOOLS NEEDED

• 9×13 Baking Dish: Ideal for thick, chewy brownies.
  
• Parchment Paper: Ensures easy removal and perfect cuts.
  
• Stand Mixer: For light, creamy frosting.
  
• Offset Spatula: For smooth, even layers.
  
• Microwave-Safe Bowl: For melting butter and chocolate safely.
  
• Sharp Knife: Essential for chopping candy bars and slicing squares cleanly.

Enjoy!

With love, from our simple kitchen to yours.

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Loaded Brownies with Butterfinger Frosting Recipe

Loaded Brownies with chocolatey Butterfingers and a nutty frosting… sign me up! Level up your brownie game with my sweet candy brownies!

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 24 brownies

Calories 690cal

Author Donna Elick

Ingredients

Brownie Layer

• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 12- ounce bag Fun Size Butterfingers chopped
• 1 large Butterfinger bar for garnish

Toppings

• 1 cup unsalted butter room temperature
• 4 cups powdered sugar
• 15- ounce jar honey roasted peanut butter
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 –4 tablespoons milk as needed
• 6 ounces milk chocolate chips melted

Instructions

• Prep the Pan: Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside.
• Make the Brownie Batter: In a large microwave-safe mixing bowl, melt 1 cup unsalted butter completely. Add 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract, and 3 large eggs. Whisk until smooth and fully combined. Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt. Whisk until just combined. Do not overmix. Fold in half of the chopped Butterfingers.
• Bake: Pour the batter into the prepared dish and bake for 20–25 minutes, or until a toothpick comes out clean. Place the pan in the freezer to cool for about 15 minutes.
• Prepare the Frosting: Finely chop the remaining Butterfinger candy bars (or pulse them in a food processor until pea-sized). In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup unsalted butter, 15- ounce jar honey roasted peanut butter, 4 cups powdered sugar, 1 tablespoon pure vanilla extract, and 1/2 teaspoon kosher salt. Beat on medium speed until smooth and creamy, about 3 minutes. Stir in candy bar crumbs on low, then beat on medium speed until fluffy. If the frosting is too thick, add 2 –4 tablespoons milk, 1 tablespoon at a time until it’s thick but spreadable.
• Assemble the Brownies: Spread the frosting evenly over the cooled brownies. Pour melted 6 ounces milk chocolate chips over the top and spread with a spatula until smooth. Chop 1 large Butterfinger bar and sprinkle over the top for garnish.
• Serve: Chill for 10–15 minutes for clean slices. Serve and enjoy!

Notes

Make-Ahead Tips: You can bake the brownie layer up to 2 days ahead. Once cooled, wrap tightly in plastic wrap and store at room temperature. Prepare the frosting just before assembling for the freshest flavor.

Storage: Store finished brownies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Bring to room temperature before serving for the best texture.

Freezing: Freeze the frosted brownies whole or sliced. Wrap tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw on the counter for 30–45 minutes before serving.

Re-Freezing: Not recommended once thawed. The frosting texture softens too much after a second freeze.

Bonus Tip: Warm individual brownies in the microwave for 10 seconds before eating. The frosting turns silky, and the chocolate layer gets just a little gooey… It’s like heaven!

Nutrition

Serving: 1 | Calories: 690cal | Carbohydrates: 82g | Protein: 9g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 312mg | Sugar: 64g | Fiber: 4g | Calcium: 47mg | Iron: 2mg

Originally published February 2015, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Loaded Brownies with Butterfinger Frosting Recipe appeared first on The Slow Roasted Italian.

Don’t let the racy name of these brownies throw you for a loop. They’re the perfect decadent brownie that makes an irresistible sweet treat. Seriously, they’re the best things – ever. 

With a cookie dough base, followed by an Oreo layer and other yummies, there’s no doubt that everyone will think that these decadent brownies are a must-make dessert recipe. 

Now, I do warn you – if you’re not a fan of indulgent brownies, you’re not going to want to make or eat these. 

Because I promise you that this slutty brownie recipe is loaded with cookies and cookie dough and fudgy brownies in every single bite. 

With that chewy chocolate chip cookie base and the crunch of the Oreos – you’ll find yourself grabbing a second of these cookie dough Oreo brownies and thinking about even more! 

Share these delicious slutty brownies with your friends – because they’ll get a kick out of the name, too! 

Easy Slutty Brownies Recipe

Find not one, not two, but three sweet layers in this decadent dessert!! Who knew that fudgy chocolate brownies could be this amazing!!!

Tender chocolate chip cookie dough forms a sweet base for chewy, homemade brownies — with a layer of Oreos sandwiched in between. 

Wondering how this slutty brownies recipe got its name? Honestly, there are a lot of opinions. 

My guess is that aside from being over-the-top indulgent and delicious, this slutty brownies recipe is easy to put together. And we’ll leave it at that!

If Oreos have a special place in your heart, you’ll love my Chocolate Lasagna or Mint Cookie Trifle. Both feature pudding and whipped cream layers for extra decadence!

Or make our Cookie Monster Cookies that are loaded with Oreos and cookie dough for the most indulgent cookie ever!

To see us make slutty brownies from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Sandwich Cookies – Use name-brand or generic and get creative with the flavor combinations! 
  
  The ones with mint, chocolate creme, and even peanut butter filling would taste amazing. You can also use Double Stuff Oreos as well! 
  
  You can also customize this slutty brownies recipe for holidays! Use seasonal Oreos featuring different colored fillings to make each slice stand out.
  
• Cocoa Powder – Dutch process cocoa usually dissolves easier than natural or unsweetened, and it creates a richer, fudgier flavor as well. 
  
  That said, this recipe is pretty forgiving, so use what you have on hand!
  
• Butter & Eggs – Bring both to room temperature to ensure smoother melting and mixing.
  
• Sugar – A combination of white and brown sugar keeps the cookie dough layer chewy and tender. But only use granulated sugar for the brownie layer.
  
• Chocolate – You’ll need two different kinds for this recipe: a hunk or bar of semi-sweet chocolate, plus mini chips. The semi-sweet piece is melted down for the base of the brownie batter. 
  
  Avoid baker’s chocolate and use something high-quality that you wouldn’t mind taking a bite of!
  
  Use mini chocolate chips in both layers for extra chocolatey goodness. The smaller size melts faster, making for a better texture overall. 
  
  You can use chocolate chunks if needed, as long as they are also mini and not regular size. I’ve even used dark chocolate and milk chocolate before for this easy brownie recipe. It all worlds! 

Tips and Tricks to Make This Slutty Brownies Recipe Easy

• Adjust your oven racks. 

Generally speaking, these do better when situated in the lower third of the oven so the top doesn’t get too crispy or burn. 

It will just depend on whether yours is gas or electric as well as the age and size of the appliance.

• Want a firmer cookie layer? 

Try baking it for a few minutes by itself before adding the other layers. It’ll come out slightly crispy instead of more chewy. 

This is a simple way to make that layer of chocolate chip cookie dough have a firmer flavor without taking that much time extra during the recipe. 

• Use a toothpick test to see if they’re done.

Insert a toothpick or wooden skewer into the center. If it comes out clean, they’re done! 

Otherwise, continue baking your Oreo brownies a few minutes at a time until fully set.

• Try a shortcut if you need to save time.

Make this Oreo brownie recipe easy by using a boxed brownie mix and your favorite refrigerated cookie dough! Especially helpful if you need to get the pan in the oven fast. 

That said, for the best results, I highly recommend making them from scratch if you can. 

You can also use pre-made dough for this great recipe, too. I do prefer using homemade typically, but if you’re short on time, do what you can! 

The Oreo brownie layer especially will have a better texture and flavor with my homemade recipe. 

Prep Ahead

• Make and refrigerate cookie dough
• Bring butter and eggs to room temperature
• Preheat oven to 350°F
• Spray and line pan with parchment

Kitchen Tools You Will Need

• 9-inch Square Pan – You could get away with an 8-inch if needed, but you will need to adjust the baking time a bit.
• Parchment Paper makes it easy to remove this dessert from the pan.
• Double Boiler – Great for melting chocolate, making meringue and custard, or whipping up a Hollandaise sauce!
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Wire Rack – Great for cooling all kinds of baked goods.

Serving Suggestions

Place the pan of slutty brownies on a wire rack and cool until it reaches room temperature. Then, chill in the refrigerator for 1 hour to make slicing easier.

Lift the Oreo brownie slab out of the pan by the parchment paper and set on a cutting board. Now, you can easily cut it into squares with a large knife!

If you’d like, add a little caramel drizzle just before serving. A square is also the perfect base for a scoop of vanilla ice cream!

Slutty Brownies Recipe FAQ

Storing Oreo Brownie Leftovers

These can be kept on the counter at room temperature for 4 to 5 days. I typically just slice them into individual slices and leave them right in the baking dish. 

Wrap the pan tightly with plastic wrap or aluminum foil or transfer sliced Oreo brownies to a sealed container so they don’t dry out.

You can also freeze slutty brownies for up to 2 months. Wrap individual squares in plastic wrap, then store them in a freezer-safe container or bag. 

Thaw in the refrigerator or at room temperature before serving. 

Enjoy!

With love, from our simple kitchen to yours.

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Other Outrageous Brownie Recipes

Mint Chocolate Brownie Recipe

Loaded Brownies with Butterfinger Frosting Recipe

Fudgy Orange Brownies (Chocolate-Orange Recipe)

Reese’s Brownies with Peanut Butter Fudge Frosting + Video

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Slutty Brownies Recipe (Oreo Cookie Brownies) + Video

Slutty Brownies combine cookie dough, brownies, Oreos, and caramel all in one delicious bite. Make this dessert from scratch in only an hour!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16

Calories 402cal

Author Donna Elick

Ingredients

Cookie Dough Layer

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter softened
• 6 Tablespoons granulated sugar
• 6 Tablespoons packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup semi-sweet mini chocolate chips

Brownie Layer

• 1/4 cup unsalted butter
• 6 ounces semi-sweet chocolate coarsely chopped
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 3 Tablespoons Dutch-process cocoa powder sifted
• 1/4 teaspoon salt
• 1/4 cup mini chocolate chips or chunks
• 24 Oreos
• Caramel Sauce optional

Instructions

• Start with the first step of the brownie batter. In a double boiler melt the chopped chocolate together with the butter. Remove from the heat, pour into a mixing bowl. Let cool for 8-10 minutes.
• Preheat the oven to 350°F and spray a 9-inch square pan with cooking spray and line it with parchment paper leaving an overhang.
• Make the cookie dough, while the chocolate is cooling. In a small bowl or measuring cup combine flour, baking soda, and salt.
• In the bowl of a stand mixer or using a hand mixer combine butter, granulated sugar, brown sugar and vanilla extract. Add egg and whisk until combines. Gradually add in flour mixture. Fold in chocolate chips and spread into the prepared square pan.
• When the chocolate mixture has cooled down for about 10 minutes, add the sugar to the cooled chocolate butter mixture and whisk until well incorporated. Add the eggs, one at a time and whisk in the vanilla extract.
• Add the flour, Dutch-process cocoa powder, and salt and gently fold them in. Mix only until everything is incorporated. Fold in the chocolate chips.
• Spread half the batter over the cookie dough, then top with a layer of Oreo Cookies and spread the remaining batter on top of the cookies. Sprinkle crushed Oreos on top.
• Bake in the lower third of the oven for 40-45 minutes or until a toothpick comes out with only a few moist and fudgy crumbs attached.
• Let the brownies cool in the pan on a cooling rack to room temperature then put in the fridge for 1 hour for easier cutting. Drizzle with caramel sauce and serve!

Video

Nutrition

Serving: 1 | Calories: 402cal | Carbohydrates: 50g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 276mg | Sugar: 31g | Fiber: 3g | Calcium: 33mg | Iron: 4mg

Originally published July 2018, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slutty Brownies Recipe (Oreo Cookie Brownies) + Video appeared first on The Slow Roasted Italian.

Don’t overlook the power of this sweet treat! These loaded Reese’s brownies are made using simple ingredients, and end up being the perfect quick dessert.

While I’m still a big fan of regular brownies, there’s no denying these fudgy Reese’s brownies are at the top of my list. 

Having Reese’s candies is one of those fun twists that give this easy recipe huge flavor. The brownie has a fudgy texture, while the top is loaded with chocolate goodness.

I’ve made Reese’s peanut butter cup brownies for birthdays, a bake sale, parties, and weekend treats, and everyone always takes two of these delicious brownies. 

Some people prefer to use brownie mixes to save on time – and I say do what you need to do. If you want to use a box of brownie mix, go for it!

You’ll still be able to enjoy this easy brownie recipe that way. 

The next time that you have chocolate cravings, keep this Reese’s brownies recipe handy. The great thing about it is that it is the perfect brownie recipe that never disappoints! I have also been loving my new copycat recipe for Starbucks brownies, they are super fudgy!

And you can keep the peanut butter brownie flavors going with our Buckeye Brownie Cookies! They’re fudgy, rich, and finished with a creamy peanut butter center that makes them completely unforgettable.

Long story short, there’s so many options for desserts!

Reese’s Brownies

Chocolate and peanut butter together are simply irresistible, and nobody does it better than Reese’s.

The secret to this particular recipe for Reeses brownies is a layer of creamy peanut butter fudge frosting.

But it doesn’t stop there! Next comes a layer of peanut butter cups and chocolate drizzle to really put this dessert over the top!

To see us make brownies with peanut butter frosting from start to finish, watch the video in this post!

If you’ve been here for a while, you know I love making all kinds of desserts with these flavors.

For something easy and quick, try my Reese’s Peanut Butter Fudge. You only need 4 ingredients, and it comes together in just 10 minutes!

Reese’s Peanut Butter Pie has a special ingredient in the crust that will blow your mind.

My Reese’s Brownie Cookies have an ooey gooey flavor unlike any other!

Or, go all out with my Extreme Chocolate Reese’s Cake. It’s the same as this recipe, but scaled up and decorated in the form of a cake!

Ingredient Notes and Substitutions

• Sugar – You’ll need granulated sugar for the chocolate batter, then powdered sugar to make peanut butter frosting for the brownies.
  
• Peanut Butter – I prefer the flavor of natural peanut butter, but use your favorite! No-stir varieties are easier to work with and will create a creamier frosting.
  
• Chocolate Chips – These are getting melted down for an easy chocolate drizzle. 
  
  Milk chocolate enhances the Reese’s flavor, but semisweet or dark would help tone down the overall sweetness of the dessert.
  
• Peanut Butter Cups – Opt for the miniature kind — wrapped or unwrapped — when making this recipe. They’re a bit taller than full-sized cups and will hold their shape better in the batter.
  
  Chop them into quarters for the brownies, then halves or quarters to sprinkle on top of the frosted layer.

Tips for Making Brownies with Peanut Butter Frosting

• Line Your Pan. 

Using a layer of parchment paper not only prevents sticking, but you can lift the Reese’s brownies right out of the pan for easier slicing.

• Use Quality Cocoa. 

Not all cocoa powders are alike and each will create a different chocolate flavor. 

Regular unsweetened is the most commonly used, but Dutch-processed is great for balancing all of the sweetness with a more bitter flavor.

• Cut Some Corners. 

If you’d like, you can easily use your favorite boxed brownie mix instead! 

Just follow the directions on the box, then top with the chopped Reese’s and proceed with the recipe as directed.

Also, avoid any mixes that have chocolate syrup or fudge to mix into the batter or the texture won’t turn out quite right.

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! The 9×13 is perfect for casseroles, and the smaller size is awesome for making half a casserole recipe.
• Stand mixer or large mixing bowl with hand mixer for whipping up the peanut butter frosting for brownies.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes there is a whisk for every job!
• Offset Spatula – This spatula has so many uses and is perfect for smoothing the frosting on top of the brownies.

How to Make Peanut Butter Frosting for Brownies

The process really couldn’t be simpler! You will need to bring both the butter and cream cheese to room temperature before getting started.

Do this by unwrapping both, slicing them into smaller pieces, and letting them sit on the counter for about 30 minutes.

1. Whip the cream cheese. Don’t rush the process! It takes about 3 minutes on medium to get it to the right texture.
   
2. Add the powdered sugar. Reduce the speed to low until incorporated, then kick it back up to medium until light and fluffy.
   
3. Mix in remaining ingredients. Add the peanut butter, salt, and vanilla and beat until creamy and well combined. 

Reeses Brownies FAQ

Storing and Freezing Frosting Brownies

While they should be fine at room temperature for a few days, brownies with peanut butter frosting should be kept covered in the refrigerator if you need to store them longer.

It’s also best to cut slices as you need them to keep them from drying out.

Reeses brownies also freeze really well. Wrap squares tightly with plastic wrap and place in a freezer-safe storage bag. 

Store for up to 6 months in the freezer and defrost for 30 minutes before eating.

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Brownie Recipes

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Reese’s Brownies with Peanut Butter Fudge Frosting + Video

Reese's Brownies are loaded with Reese’s cups and fluffy peanut butter fudge frosting. They are so easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 18

Calories 696cal

Author Donna Elick

Ingredients

Brownie

• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 ounces mini Reese’s Peanut Butter Cups 1 12-ounce bag, cut into quarters (divided)

Peanut Butter Fudge Frosting

• 8 ounce block cream cheese softened
• 1 cup unsalted butter room temperature
• 4 cups powdered sugar sifted
• 15 ounce jar natural peanut butter
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 6 ounces milk chocolate chips melted

Instructions

• Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
• Place butter in a large microwave-safe mixing bowl, melt completely. Add sugar, cocoa, vanilla, and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
• Pour into prepared baking dish. Sprinkle 10-15 mini Reese’s Peanut Butter Cups cut into quarters over batter, press into the batter with a spatula until they are covered. Bake for 20 minutes or until a toothpick comes out clean. Place in the freezer to cool, about 15 minutes.
• Meanwhile: Combine cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add peanut butter, vanilla, and salt. Beat mixture until well combined.
• Spread frosting over top of the cooled brownie. Sprinkle remaining peanut butter cups over the top of the frosting.
• Drizzle melted chocolate over the top of brownies. Serve and enjoy.

Video

Notes

These brownies freeze very well. Be sure to wrap well and defrost for 30 minutes before eating.

Nutrition

Serving: 1 | Calories: 696cal | Carbohydrates: 77g | Protein: 12g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 85mg | Sodium: 415mg | Sugar: 63g | Fiber: 4g | Calcium: 95mg | Iron: 2mg

Originally published June 2013, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Reese’s Brownies with Peanut Butter Fudge Frosting + Video appeared first on The Slow Roasted Italian.

If you’ve ever wished for a way to combine your love for homemade brownies and cupcakes, this is the recipe you’ve been waiting for!

You’ll be surprised at how simple it is to whip up a batch of these scrumptious treats, using just a handful of ingredients that you likely already have in your pantry. 

Plus, there’s a variety of ways to customize them to suit your taste buds – whether you prefer them plain and chocolatey, or loaded with decadent add-ins like caramel, nuts, or candies. 

Why You’ll Love Chocolate Brownie Cupcakes

If you are a chocolate lover, you’ve just found your perfect treat! Let’s dive into reasons why you’ll be excited to make and enjoy these scrumptious brownie cupcakes:

• Amazing flavors: Imagine the combination of a rich, fudgy brownie melding with the light, fluffy texture of a cupcake – that’s precisely what you get with brownie cupcakes! 
  
  The end result of this brownie recipe is an extraordinary dessert experience that balances both flavors and textures in one delightful bite. 
  
  Make sure to try different recipes to discover various flavor combinations that suit you.
  
• Versatile and customizable: Brownie cupcakes are so versatile, opening up a world of creative options for you to explore. 
  
  You can add your favorite fillings, frosting, or toppings to make them uniquely your own.

So go ahead, indulge your sweet tooth and give these amazing brownie cupcakes a try! 

Remember to have fun in the kitchen and share your delicious creations with friends and family.

Ingredient Notes and Substitutions

• Ingredients should be at room temperature, including the eggs. It makes it easier to combine the ingredients, and it helps create more height in the brownie cupcakes.
  
• Don’t skip the salt, it enhances the chocolate flavor.
  
• Vanilla extract adds great depth and flavor to these cupcakes. I use a high quality pure vanilla extract.
  
• Unsweetened Cocoa Powder – use your favorite, but the end result will be better with the better quality ingredients.
  
• Strawberries– For the strawberry buttercream frosting, I am a HUGE fan of using freeze-dried strawberries. 
  
  Since they are dried, you can grind them into a powder and they won’t add extra moisture to the frosting. 
  
  Also, they add the most beautiful, natural pink color. The frosting will taste like it’s made with fresh strawberries. 
  
  If you can’t find freeze-dried strawberries, you can use strawberry puree or strawberry jam. 
  
  I prefer jam, as it’s easier to work with. However, you’ll need to use extra powdered sugar to create a thicker, creamy consistency in the frosting.

Equipment Needed

It’s time to make some delicious brownie cupcakes! Before we dive into the recipe, let’s gather all the equipment you need to make this baking process a breeze. 

Here’s a list of the essentials:

• Muffin pan/cupcake form: Choose a regular-sized muffin pan to create perfectly-sized brownie cupcakes.
• Paper liners: Line your muffin tin with paper cupcake liners for easy removal and minimal mess.
• Mixing bowls: You’ll need a large bowl and a medium heatproof bowl for your mix your brownie batter and wet ingredients.
• Whisk or electric mixer: Incorporate your ingredients smoothly for that perfect brownie texture.
• Ice cream scoop or tablespoon: Fill your muffin cups with the perfect amount of brownie batter with a scoop or spoon batter into cups.
• Wire rack: Let your brownie cupcakes cool down evenly and quickly before enjoying.
• Piping bag and piping tip for beautifully decorated cupcakes. You can also use a ziploc bag with the corner cut off.

With these tools ready, you can tackle this recipe confidently and create irresistible brownie cupcakes for you and your loved ones to enjoy! Happy baking!

Brownie Cupcake Recipe Notes

• These are not fluffy cupcakes. The consistency of the cupcakes is not cakey like you might expect with traditional chocolate cupcakes. 
  
  They are more like a dense brownie, which makes them rich and indulgent. 
  
  In the world of chocolate desserts, our strawberry brownie cupcakes are a decadent Valentine’s Day dessert! For a moist, cakey texture, add 1/3 cup of oil OR 1 extra egg to the wet ingredients.
  
• Be careful not to overbake the cupcakes. Each oven is different but checking at the 15-minute mark is key to see how much more they need to be kept in the oven. 
  
  Keep in mind that the last few minutes of baking time is crucial, so if the cupcakes aren’t quite finished baking, check back every two minutes. 
  
  To check the doneness of the brownie cupcakes, insert a toothpick into the center. 
  
  Perfectly cooked the toothpick will come out with a few moist crumbs for the perfect fudgy brownie center.

Innovative Flavor Twists

1. Java Jolt: Add a teaspoon of instant espresso powder or finely ground coffee beans into the brownie mix to create a delightful coffee-infused chocolate treat worthy of any coffee lover! 
   
   You can also sprinkle some coffee granules on top before baking to add an extra burst of flavor. 
   
2. Sweet ‘n’ Spicy: Turn up the heat in your brownie cupcakes with a pinch of cayenne pepper or a dash of cinnamon. 
   
   This spicy fun spin on brownie cupcakes can create a delicious contrast to the richness of the chocolate, leaving your taste buds begging for more.
   
3. Nuts for Nutty: Love a good crunch? Add chopped nuts like pecans, walnuts, or almonds to the chocolate mixture. 
   
   Not only will this add a delightful texture to your brownie cupcakes, but it also brings an earthy, nutty flavor that complements the chocolate perfectly. 
   
   You could also use peanut butter chips or white chocolate chips. Or take it up a notch with mixed in peanut butter cups.
   
4. Chocolate lover: Use a chocolate frosting or rich chocolate ganache frosting and drizzle with melted chocolate kick up the cocoa power in these these chocolate brownie cupcakes. 
   
   Try topping the hot cupcakes with mini marshmallows and graham cracker crumbs for  s’mores brownie cupcakes.

Storage Instructions

Place your cooled fudgy brownie cupcakes in an airtight container and keep the container at room temperature. This way, your cupcakes will stay fresh and delicious for up to 3-4 days. 

You can freeze for 3 months by wrapping each cupcake in plastic wrap and storing in a gallon ziptop bag. 

Can I add other toppings to these fudge brownie cupcakes?

You can! Toppings are one of my favorite things to change up, so have fun with it.

Using chocolate fudge frosting is always a hit, but you can top with powdered sugar, marshmallow fluff and crushed graham crackers, or your favorite frosting from the grocery store.

I also think that peanut butter frosting would be SUPER yummy on this delicious cupcake recipe! 

You can also keep these as unfrosted cupcakes as well and just enjoy the dense texture of the brownie cups.  This is what makes delicious recipes like this super fun and easy to make! 

Enjoy!

With love, from our simple kitchen to yours.

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Other Strawberry Desserts

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Brownie Cupcakes Recipe with Strawberry Frosting + Video

Brownie Cupcakes are the perfect combination of two classic desserts, rich, fudgy texture of brownies with the cute and convenient form of cupcakes.

Course Dessert

Cuisine American

Method Oven

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 745cal

Author Donna Elick

Equipment

• 12-cup muffin pan

Ingredients

• 1/2 cup unsalted butter 1 stick
• 3 ounces semi-sweet chocolate chopped or grated
• 2 large eggs room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream room temperature
• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Strawberry Frosting

• 1 1/2 cups freeze-dried strawberries
• 1/2 cup salted butter room temperature
• 1/2 cup shortening room temperature
• 4 cups powdered sugar

Chocolate Covered Strawberries

• 7 ounces semi-sweet chocolate chopped
• 1 tablespoon light corn syrup

Instructions

• Preheat oven to 350°F. Set the oven rack in the middle of the oven.

  Line a regular 12-cup muffin pan with cupcake liners. Set aside.
• Add butter and chocolate to a microwave safe bowl and melt in 30-second increments, stirring between each increment. Set aside to cool.
• In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In another bowl, either using a hand mixer or stand mixer, beat eggs and sugar to combine. Add vanilla extract and sour cream, and whisk on medium speed until smooth, about 1 minute.
• Add melted chocolate mixture to the egg mixture and whisk until smooth, about 30 seconds.
• With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time. Only mix until the flour is just combined, then turn off the mixer to avoid overmixing.

  The batter should be thick and shiny.
• Fill 12 cupcake liners ⅔ of the way full with batter.
• Bake for 15-18 minutes; (some ovens may take 20 minutes). At the 15-minute mark, check the cupcakes for doneness. The center of the cupcake should spring back up when gently pressed.

Make the Frosting

• Add freeze dried strawberries to a food processor and pulse into a powder.
• To the bowl of a stand mixer, add butter and shortening . Starting on low speed, then gradually increasing the speed to medium-high, cream butter and shortening until fluffy and pale yellow in color.
• Turn the mixer off and add in strawberry powder; beat on medium speed until combined, about 30 seconds.
• Turn mixer on to the lowest speed. 1 cup at a time, add in confectioners sugar to incorporate. Once incorporated, mix on high speed for 1-2 minutes.

  If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.
• Using either an offset spatula or a piping bag fitted with a tip of your choice, frost the cupcakes.

Chocolate Covered Strawberries

• Place 7 ounces chocolate in a microwaveable bowl. Melt chocolate in 30-second increments, stirring between each increment, until fully melted.

  Stir in light corn syrup.
• Dip each strawberry into the cooled chocolate and place on top of each frosted cupcake.

Video

Nutrition

Serving: 1 | Calories: 745cal | Carbohydrates: 102g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 79mg | Sodium: 212mg | Sugar: 82g | Fiber: 7g | Calcium: 69mg | Iron: 9mg

Originally published February 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Brownie Cupcakes Recipe with Strawberry Frosting + Video appeared first on The Slow Roasted Italian.

Cookie Dough Brownies

These brownies are what happens when your inner cookie lover crashes your brownie obsession, and the result is pure dessert chaos in the best way. 

Imagine a fudgy bottom layer is deep, dark, and chewy. And then BOOM… the cookie dough hits. 

Soft, buttery, packed with chips, and 100% unapologetically over the top. Honestly, it’s like the dessert version of “go big or go home.” 

And the best part? All you need is a handful of common baking ingredients to make both of the layers, plus a couple of eggs for the brownie part.

That’s right. It’s that easy to make a chocolate-loaded, melt-in-your-mouth-indulgent dessert from scratch!

I don’t make these cookie dough brownies often… because I can’t be trusted around them. (Neither can my husband.) Hide a few squares in the back of the fridge if you want leftovers.

INGREDIENT NOTES

• All-Purpose Flour: Consider using heat-treated flour for the cookie dough layer since it’s not baked, especially if you’re serving kiddos or anyone who’s pregnant.
  
• Unsalted Butter: Keeps the salt levels consistent, since they can vary by brand. On that note, make sure to use kosher salt and not table salt in the cookie dough layer!
  
• Light Brown Sugar: There’s just enough caramel flavor there to make things interesting, and it makes both of the cookie dough brownie layers tender and chewy.
  
• Chocolate Chips: Semi-sweet chips strike the right balance of sweet and bitter. Swap with dark or milk chocolate chips if you prefer!
  
• Dark Cocoa Powder: Adds that rich, deep chocolate flavor that you just won’t get with regular or natural cocoa powder.
  
  You can use the other stuff if that’s what you’ve got, but the flavor will be milder.

VARIATIONS

Mini Chip Swap: Use mini chocolate chips in the cookie dough layer for even more bite.

Nuts About It: Add chopped walnuts or pecans to the brownie batter for crunch.

Candy Crush: Swap chocolate chips for chopped M&M’s or Reese’s Pieces.

Flavored Chips: Try butterscotch or peanut butter chips for a fun twist.

Kitchen Sink: Replace chocolate chips with toffee bits and add crushed pretzels and potato chips.

COOKIE DOUGH BROWNIE FAQ

TOOLS NEEDED

• 8×8-inch baking pan
  
• Medium saucepan
  
• Large mixing bowl
  
• Hand mixer or stand mixer
  
• Rubber spatula
  
• Offset spatula (for smoothing cookie dough layer)

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Brownie Recipes

3 Ingredient Brownies Recipe + Video (Only 5 Minutes to Prep)

Tiramisu Brownies (3 Layer Recipe with Mascarpone)

Ooey Gooey S’mores Brownies

Caramel Fudge Brownies (Fudgy Chocolate Recipe)

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Cookie Dough Brownies

Cookie Dough Brownies merge two classic treats into one dreamy, chocolate-loaded dessert! Easy to make from scratch with simple ingredients.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 9

Calories 729cal

Author Donna Elick

Ingredients

For the Brownie Layer:

• 1/2 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup dark cocoa powder

For the Cookie Dough Layer:

• 1/2 cup unsalted butter softened
• 1 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 cup semi-sweet chocolate chips

Instructions

• Preheat the Oven: Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment paper.
• Make the Brownie Layer: In a medium saucepan, melt 1/2 cup unsalted butter over low heat. Remove from heat and stir in 1 cup semi-sweet chocolate chips until melted and smooth.
• Add Sugar and Eggs: Stir in the 1 cup packed light brown sugar, 2 large eggs, and 1 teaspoon pure vanilla extract until well combined.
• Incorporate Dry Ingredients: Fold in 1 cup all-purpose flour and 1/2 cup dark cocoa powder until just combined.
• Bake the Brownies: Pour the brownie batter into the prepared pan. Bake for 20 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the brownies cool completely in the pan.
• Make the Cookie Dough: While the brownies cool, cream together the softened 1/2 cup unsalted butter and 1 cup packed light brown sugar in a large mixing bowl until light and fluffy. Mix in the 1 teaspoon pure vanilla extract.
• Finish the Dough: Stir in the 1 cup all-purpose flour and 1 teaspoon kosher salt until just combined. Fold in the 1 cup semi-sweet chocolate chips.
• Assemble the Layers: Spread the cookie dough evenly over the cooled brownie layer. Press gently to create a smooth top.
• Chill Before Serving: Refrigerate for at least 1 hour to firm up the cookie dough layer before slicing and serving.

Notes

Storage: These brownies store best in the refrigerator due to the cookie dough layer. Keep in an airtight container for up to 5 days.

Freezing Instructions: Cool completely, wrap individual bars tightly in plastic wrap, and place in a freezer-safe container or bag. Freeze for up to 3 months.

Assembly Tip: Make sure the brownies are completely cool before adding the cookie dough. This keeps the layers clean and prevents the dough from melting.

Flour Safety: Because the cookie dough layer is not baked, consider heat-treated flour to make it safe to eat. You can heat-treat flour at home by baking it on a sheet pan at 350°F for 5–7 minutes, then cooling completely before using.

Flavor Ideas: Try mixing different chocolate chips into the cookie dough — white chocolate, dark, or milk chocolate all make delicious additions.

Nutrition

Serving: 1 | Calories: 729cal | Carbohydrates: 93g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 98mg | Sodium: 296mg | Sugar: 62g | Fiber: 6g | Calcium: 88mg | Iron: 5mg

Originally published September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cookie Dough Brownies appeared first on The Slow Roasted Italian.