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.

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

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 Lemon Brownies, which somehow still feel like brownies even when they’re bright and citrusy.

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other St. Patty’s Day Recipes

Print

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.
  
• 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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Brownie Recipes

Print

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!

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

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

Print

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Delicious Brownie Recipes

Print

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.

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

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)

Print

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.

Are you ready for an easy recipe that makes the best fudgy brownie cookies? Brownie lovers and chocolate lovers will obsess over the simple ingredients and love their first bite of that fudgy center. 

Not only are these delicious cookies, but they’re also made from a boxed mix, which means that they’re fast, simple, and the best thing since sliced bread. 

The first batch will be gone before you know it, so the second batch is the one that you’ll get to slow down and enjoy. 

Pay attention to the delicious chewy edges, the chewy fudge center, and the way that these rich cookies literally just melt in your mouth. 

They’re like homemade brownies meet the best cookies, and create the most delicious easy brownie mix cookie recipe ever. 

They’re perfect for any chocolate cravings, and I know that everyone will love these chewy brownie cookies. They’re easy cookies, made with a mix – and are always a hit! 

Brownie Mix Cookies

Longtime readers of the blog know just how much I love cookies. They’re my go-to for an easy dessert and I like having them on hand for Chad and Munchkin. 

I also always have some sort of cookie swap/bake sale/get-together on the calendar. 

I’m kind of obsessed with having an arsenal of recipes on hand so I never run out of ideas!

And so this brownie mix cookies recipe was born. I don’t know about you guys, but I have always loved Cosmic Brownies from the supermarket. 

I got the bright idea to turn them into cookies… and I think I found yet another obsession!! 

This cosmic brownie cookies recipe starts with brownie mix, which means it’s incredibly easy to make. 

Chewy and fudgy cookies are decorated with homemade frosting and those sprinkles you all know and love!

Don’t miss my recipes for Raspberry Cookies, these triple chocolate beauties, and these uniquely sweet and chewy Butterscotch Oatmeal Cookies too!

Ingredient Notes and Substitutions

• Brownie Mix – I love Pillsbury brownie mix myself, but you can use your preferred brand. 
  
  A lot of people love the Betty Crocker Fudge Brownie mix as well but use what you want for your own personal consumption.
  
  And if you’re feeling super duper fancy, you can use other options like the Ghirardelli brownie mix. All mixes will give these cookies that rich chocolate flavor. 
  
• Cocoa Powder – I dress up the brownie mix with a few yummy extras, including cocoa powder. The results? 
  
  A rich, fudgy, and oh-so-chocolatey batter that you’ll want to eat straight from the mixing bowl.
  
• Powdered Sugar – For that homemade frosting! I prefer powdered over granulated sugar as it mixes up a lot better. 
  
• Chocolate Syrup – Use a bottle from the store or my homemade version — up to you! 
  
• Vanilla – You’ll need it for the cookie batter and for the chocolate frosting.
  
• Multi-Colored Sprinkles – A Cosmic Brownie cookies recipe would not be complete without rainbow sprinkles! 
  
  You could always add chocolate chips to these rich chocolate cookies as well. 
  
  You can use the same kind you add to ice cream, or opt for the rainbow chip sprinkles that are found on original Cosmic Brownies.

Tips for Making Cosmic Brownie Cookies

• Use the right tools.

You may be tempted to use a large spoon to portion out your Cosmic Brownie cookies, but I can’t say enough good things about using a cookie scoop!

It’s the ultimate hack for evenly sized chocolate frosted cookies. 

I also love using a rubber spatula and a medium bowl for mixing so that I make sure it all gets stirred and combined. 

• Don’t overmix!

Baking is a science, so you need to make sure to complete every step with care. 

Overmixing will result in a very dense and possibly dry treat. Make sure that everything is combined, but don’t overdo it.

• Be patient.

I know you’ll be tempted to frost these brownie mix cookies as soon as they come out of the oven. But, you need to wait for about 10 minutes before you do.

Pull your cookies out of the oven when the edges are set but the center is still soft. 

Leaving them on the baking sheet ensures that they finish baking without becoming hard!

Storing Chocolate Frosted Cookies

Once your treats are completely cool, you can store leftover cookies in an airtight container on the countertop or in the fridge. They will keep for up to 1 week.

I suggest adding a piece of parchment paper in between each layer of cookies to keep the frosting and sprinkles relatively intact. 

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. Large mixing bowl, medium, and small. 
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
• Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time. I find that I use the medium cookie scoop a lot. 

You can also have a wire rack or cooling rack to let the cookies cool.

Cosmic Brownie Cookies Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Amazing Cookie Recipes

Print

Easy Cosmic Brownie Cookies (Brownie Mix Cookies)

If you love Cosmic Brownies, you’re going to go crazy for my Brownie Mix Cookies! Using boxed brownie mix saves you so much time!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 14 -16 cookies

Calories 136cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• cookie scoop

Ingredients

Cookie Ingredients:

• 1 box of dark chocolate brownie mix I used Pillsbury 18.4 ounce box
• 2 tablespoons cocoa powder
• 2 eggs
• 1/4 cup unsalted butter melted
• 1 tablespoon chocolate syrup
• 1 teaspoon pure vanilla extract

Frosting Ingredients:

• 2 cups powdered sugar
• 1/2 cup cocoa powder
• 1/4 cup water + extra if needed
• 2 teaspoons pure vanilla extract
• 1/3 cup multi colored sprinkles

Instructions

• Line two baking sheets with parchment paper and preheat the oven to 375 degrees.
• In a medium or large bowl, combine the brownie mix and cocoa powder.
• Stir in the eggs, melted butter, chocolate syrup, and vanilla extract until mixed well – but don’t over mix.
• Use a two tablespoon cookie scoop and create heaping cookie dough balls and place them at least 2” apart on the baking sheet – do NOT press down or flatten.
• Bake for 8 minutes or until the edges are set. The center may still be a little soft.
• Remove from the oven and let cool for at least 10 minutes on the baking sheet.
• While one batch cools, bake the other 1-2 batches depending on the size of the baking sheet.
• After the cookies are cooled, whisk together the frosting by combining the powdered sugar and cocoa powder.
• Add the water and mix well.
• Stir in the vanilla until smooth.
• Spoon the frosting on top of each cookie and then sprinkle with the multi-colored sprinkles.
• Let the frosting cool completely before storing.

Notes

I like to use a heaping 2 tablespoon scoop of cookie dough which will yield about 14 cookies. If your cookie dough balls are exactly 2 tablespoons the recipe will yield about 16 cookies.

The cookies can be made a day or two before and then add the frosting when you’re ready to serve.

Store the cookies in an airtight container at room temperature for up to 1 week or in the refrigerator.

Cookie dough balls can be frozen for up to 3 months before baking and adding the frosting.

Nutrition

Serving: 1 | Calories: 136cal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 12mg | Sugar: 21g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published October 2023, updated and republished August 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 Easy Cosmic Brownie Cookies (Brownie Mix Cookies) appeared first on The Slow Roasted Italian.

Calling all peanut butter lovers! These homemade brownies are a must-make! If you’re a fan of buckeye candy, you’re about to love the flavor of these fudgy brownies. 

Not only are they perfect for the holiday season, but they’re an easy way to whip up a batch of brownies for a sweet treat when the craving strikes.

The good thing about this bucket brownie recipe is that they’re full of layers of goodness! It’s like buckeye balls meet a peanut butter fudge ball, and created these decadent buckeye brownies. 

Any chocolate peanut butter lover won’t be able to deny what is sure to be one of their new favorite brownie recipes! 

Buckeye Brownies

What’s better than a pan of fudgy brownies? Ones that are topped with peanut butter frosting and silky ganache, of course!

This easy buckeye brownies recipe is ready in just over an hour, giving you a total of 24 squares — perfect for dessert tables, bake sales, and holiday gifts!

Like cookies more? Our Crumble Copycat Buckeye Brownie Cookies pack all the same flavor in a cookie that you’ll keep going back for!

And, because chocolate and peanut butter go hand in hand, I have even more dessert options featuring this delicious duo like these peanut butter brownie cookies.

From cake and pie to crockpot candy and ice cream, and even keto peanut butter cookies you’re bound to find something you love! 

Ingredient Notes and Substitutions

• Unsweetened Cocoa Powder – We’re making the brownie layer from scratch, so use a high-quality unsweetened cocoa. 
  
  There will be plenty of sweetness from the sugar in the recipe, plus the peanut butter and ganache layers.
  
• All-purpose Flour – Tried and true and always in the pantry! 
  
  You can also substitute self-rising flour, but omit the baking soda and add an extra ¼ teaspoon of salt.
  
• Unsalted Butter – Divide this into two parts — some for the brownie batter, then the rest for the PB filling (which is basically frosting). 
  
  Using unsalted sticks gives you more control over the amount of salt in the peanut butter chocolate brownie recipe as each brand contains a different amount. 
  
  However, simply omit the added salt if you need to use salted butter.
  
• Chocolate Chips – Use milk chocolate for the brownies, then your choice for the ganache. I typically use semi-sweet for a more balanced flavor.
  
• Peanut Butter – You have more options here! Creamy peanut butter plays well with the smooth ganache, or use crunchy for extra texture.

Tips for Making the Best Buckeye Brownies

• Prevent layers from sliding apart.

If your kitchen is particularly warm, you may want to pop the pan of buckeye brownies in the fridge after adding the peanut butter filling.

This will also help them firm up a bit and better handle the heat from the chocolate ganache.

• Create the silkiest ganache — in the microwave!

Place chocolate chips and butter in a microwave-safe bowl, then heat in 15-second intervals until melted.

Be sure to stir between intervals so everything melts evenly. 

Once there are just a few tiny pieces of chocolate left, stop microwaving. Instead, continue stirring and allow the residual heat to smooth them out.

Finally, mix in the heavy cream to finish it off — you’ll get the best results if it’s room temperature. If you prefer a glossy finish, swap the butter with oil!

• Get creative with flavor variations.

Include chile powder (pure ground chile peppers) in the brownie batter for a little spice, or mix in up to a cup of chopped nuts for some crunch.

For an extra decadent buckeye brownie, sprinkle a handful of chocolate chips over the brownie batter before it goes into the oven.

Storing Buckeye Brownie Leftovers

If you have any of these chocolate peanut butter brownies leftover, you’re lucky! Cover the pan tightly with plastic wrap or transfer squares to an airtight container. Store in the refrigerator for up to a week. 

To reheat, place a buckeye brownie in a heat-proof bowl and air fry for 2 to 3 minutes at 300°F. 

You can also use the microwave, but heat at reduced power so the peanut butter filling doesn’t ooze out. The creamy peanut butter layer heats up quickly, so you have to reheat on a lower heat setting. 

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Parchment Paper – Makes it easier to lift out the buckeye brownie slab for slicing.
• Microwave-Safe Bowl – Use this to melt the butter, then continue the peanut butter chocolate brownie recipe using the same bowl! Wash it out to use for the chocolate ganache as well.
• 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!
• Stand mixer or large mixing bowl with hand mixer for making the filling.

Peanut Butter Chocolate Brownie Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Delicious Brownie Recipes

Print

Easy Buckeye Brownies Recipe (Chocolate Peanut Butter)

Buckeye Brownies combine the sweet flavors of chocolate and peanut butter into one decadent dessert! Each layer comes together easily.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

cooling time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24 brownies

Calories 479cal

Author Donna Elick

Ingredients

For the Brownies:

• 1 cup 2 sticks unsalted butter, cut into pieces
• 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 salt
• 2 cups milk chocolate chips

For the Peanut Butter Filling:

• 1/2 cup 1 stick unsalted butter, softened
• 1 cup creamy peanut butter
• 1 tablespoon pure vanilla extract
• 2 1/4 cups powdered sugar
• 1/4 teaspoon salt
• 2 tablespoons milk or cream

For the Chocolate Ganache:

• 1 1/2 cups chocolate chips
• 2 tablespoons butter or oil for a shiny texture
• 1 tablespoon heavy cream

Instructions

For the Brownies:

• Prepare: Set your oven to 350°F. Spray the inside of your 9×13-baking pan and line it with parchment paper, this helps the parchment stick to the pan and not slide all over. Optionally, you can also spray the parchment paper with non-stick spray for easy removal after baking.
• Mix the brownie batter: Place the butter in a large microwave-safe mixing bowl, melt completely. Add the sugar, cocoa, vanilla, and eggs. Whisk to combine well.
• Incorporate the dry ingredients: Add the flour, baking powder, and salt to the bowl and whisk until completely combined, but do not over mix. Fold in the milk chocolate chips.
• Bake the brownies: Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.If it is wet, it is not done. If it is dry, it will not be moist and fudgy.
• Cool the brownies: Let the brownies cool completely in the pan. Meanwhile prepare the peanut butter filling.

For the Peanut Butter Filling:

• Prepare the filling: In a medium mixing bowl, beat together softened butter, creamy peanut butter, vanilla extract, powdered sugar, salt, and milk until smooth and creamy.
• Spread the filling: Once the brownies are cool, spread the peanut butter mixture evenly over the top, creating a smooth layer.

For the Chocolate Ganache:

• Create the ganache: In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 15-second intervals, stirring in between, until the mixture is melted and smooth. Add heavy cream and mix until well incorporated.
• Pour and spread the ganache: Pour the chocolate ganache over the peanut butter layer, spreading it evenly with a spatula.

Set and Serve:

• Chill the brownies: Place the brownies in the fridge to allow the chocolate ganache to set for 30 minutes to an hour.
• Slice and enjoy: Once set, lift the brownies out of the pan using the parchment paper overhang. Place them on a cutting board and slice into squares.

Notes

If your kitchen is warm, consider refrigerating the brownies after spreading the peanut butter mixture on them.

For a glossy ganache, consider using oil instead of butter when melting the chocolate chips.

Experiment with different nut butters like almond or cashew for unique flavor twists.

Nutrition

Serving: 1 | Calories: 479cal | Carbohydrates: 56g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 57mg | Sodium: 148mg | Sugar: 47g | Fiber: 2g | Calcium: 47mg | Iron: 1mg

Originally published December 2023, updated and republished August 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 Easy Buckeye Brownies Recipe (Chocolate Peanut Butter) appeared first on The Slow Roasted Italian.

I know what you’re thinking…and yes, we took brownie batter and turned it into cookie form. I have no regrets! This is literally one of the best cookie recipes out there! 

These chocolate brownie cookies turned out better than I could have imagined – and that is a win! Chocolate lovers are going to go nuts for these chocolate cookies! 

When you’re making this brownie cookie recipe, there are a few things to remember. First off, be sure to follow the recipe card. 

You need to make sure that you have all the dry ingredients and wet ingredients on hand before getting started. 

Secondly, make sure that you leave enough space on the prepared baking sheet for these fudgy brownie cookies to expand and grow. 

The chewy edges are so good – that I don’t want to have them bake together to take away some of the goodness! 

When it comes to homemade cookies recipes, you’ll crave this over a regular brownie recipe any day. How could you not? 

It’s a great way to combine homemade brownies with cookie dough balls to create large cookies that have the perfect balance of flavor. I can’t get over the fudgy center! 

Brownie Cookies

Haven’t you ever wanted to enjoy all of your favorite desserts all in one? Well, I sure have! That’s why I can’t get enough of brownie cookies.

If you’re a fan of chewy chocolate chip cookie recipes, then you’re going to love these fudgy cookies. 

Using a simple brownie mix and your usual cookie ingredients, you have a treat that has all of the flavor and texture of brownies in one fudgy, chewy, easy-to-eat cookie!

These Reeses cookies are just the start! You can enjoy these iconic chocolate and peanut butter candies in cakes, pies, fudge, and even cocktails!

Ingredient Notes & Substitutions

• Brownie Mix – My absolute favorite is the Betty Crocker mix! It comes in an 18.3-ounce box. 
  Other brands will work, of course, as long as it comes in the same amount.
  
• Chocolate Syrup – Definitely a must-have ingredient for moist, chewy, chocolatey sweets! 
  Chocolate sauce works but is much richer — and these Reeses cup cookies are already pretty rich!
  
• Reese’s Baking Cups – The mini cups are a suitable substitute too. 
  
• Reese’s Pieces – These add an absolutely wonderful texture to the otherwise totally chewy, soft Reese’s cup cookies.
  
• Peanut Butter Chips – We need a little more peanut to balance the cocoa! For some substitutes, check out the tips below. 

You can also add other types of chopped chocolate, like white chocolate, milk chocolate, and dark chocolate. Or even flavored chocolate chips. 

If you want to turn this recipe into brownie chocolate chip cookies, you can easily leave out the candy and add semi-sweet chocolate. 

Tricks for Making Ridiculously Tasty Reeses Cup Cookies

• Undercook the batter for super soft, chewy Reeses cookies!

I’ve really emphasized that my brownie cookies are really, really soft… and they are!

But my trick to making them so soft and gooey in the center Underbaking them! In case 8 minutes of baking time didn’t seems like enough, now you know why.

• Chill the dough to keep each cookie tall and soft.

Very moist dough like this tends to spread quite a bit when baked. Now, it’s still pretty dense, so it’s not like you’ll have a totally flat, crisp cookie!

However, if you like to bite down into a tall, pillowy cookie, then I’d recommend chilling the dough for 30 minutes or so. This is the best way to add depth and texture. 

It’ll limit the amount it spreads, keeping the dough balls (relatively) in the same shape while baking!

• Get creative with the mix-ins!

There are so many great things you can throw into brownie cookies!!

Peanut butter chips are a great way to complement the flavors already in our Reeses Pieces cookies. 

But if you want to change things up a little bit, I have a few suggestions.

First, nuts! Walnuts and peanuts are good for adding texture, too, and aren’t as sweet.

Then there are add-ins like butterscotch and caramel chips, marshmallow pieces, and even crumbles of other candy bars!

You can even add a sprinkle of flaky sea salt to sweet homemade cookie recipes like this to up the sweet and savory flavor. Do the best thing for your tastebuds! 

Storing and Freezing Reeses Cookies

This dough can be frozen for up to 18 months! 

Whenever you’re prepared to bake them, just let the dough thaw in the fridge overnight, and you’re good to bake as directed in this recipe. 

Once baked, store Reeses Pieces cookies in an airtight container or freezer bag for up to a week. 

They’re fine at room temperature, but keep in a cool, dry place if you don’t want the candies to melt! 

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Used for anything from baked goods to roasting, a good baking pan will last for years.
• 2 Tablespoon Scoop – Great for meatballs, balling cookie dough, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. I always use a large mixer bowl when using an electric mixer. 
• Medium cookie scoop or small cookie scoop – Can be optional, but I use this for the best results for getting uniform-sized cookies. 
• Wire rack – For cooling the cookies once baked. 

Brownie Cookies Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Delicious Cookie Recipes

Print

Easy Reese’s Brownie Cookies (Brownie Mix Recipe)

Brownie Cookies are gooey, chewy, and fudgy already. But add candy to the mix, and these scrumptious Reeses cookies will blow your mind!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

cooling time 10 minutes minutes

Total Time 28 minutes minutes

Servings 17 cookies

Calories 42cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• mixing bowl
• cookie scoop

Ingredients

• 1 box of brownie mix I used Betty Crocker 18.3 ounce box
• 1/4 cup all purpose flour
• 2 eggs
• 1/4 cup unsalted butter melted
• 1 tablespoon chocolate syrup
• 1 teaspoon pure vanilla extract
• 1 cup Reese’s Baking Cups and Reese’s Pieces Candy can use Reese’s Mini Unwrapped and Reese’s Pieces – divided for the topping
• 1/2 cup peanut butter chips

Instructions

• Line a baking sheet with parchment paper and preheat the oven to 375 degrees.
• In a medium size mixing bowl, with a fork, mix the brownie mix and flour together until combined.
• Add the eggs, melted butter, chocolate syrup, and vanilla extract and mix well.
• Fold the peanut butter chips and ¼ cup Reese’s Baking Chips and Reese’s Pieces Candy (mine was already mixed but you can do the individual candies) into the batter.
• Use a 2 tablespoon cookie scoop to create cookie dough balls.
• Place them about 2” apart on the baking sheet and bake for 8 minutes.
• Remove from the oven and let the cookies cool for at least 10 minutes before transferring them to a cooling rack.
• While the cookies cool, press a few Reese’s Baking Chips and Reese’s Pieces Candy on top of each cookie.

Notes

Cookies can be stored in an airtight container for up to 1 week.

Brownie cookies are soft and chewy. I like to under-bake my cookies for 8 minutes so they stay soft in the middle.

Cookies will continue to cook while they cool on the baking sheet.

Nutrition

Serving: 1 | Calories: 42cal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 9mg | Sugar: 1g | Fiber: 0.1g | Calcium: 4mg | Iron: 0.2mg

Originally published November 2023, updated and republished August 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 Easy Reese’s Brownie Cookies (Brownie Mix Recipe) appeared first on The Slow Roasted Italian.

Walnuts add some texture, and a whipped orange icing ties the whole thing together! And I didn’t even mention just how fudgy and chocolatey these brownies are…

They’re chewy, gooey, and ridiculously yummy!

Even the best dessert recipe requires a bit of patience. Chocolate orange brownies take just over an hour to make, prep and bake time included. But it’s so worth it!

Orange and chocolate are a true match made in heaven: neither are too sweet, and they come together for the perfect balanced dessert. For a healthier option try these fudgy sweet potato brownies!

I literally think about these fudgy brownies all the time because of how delicious they are! This is one of those brownie recipes that you’re going to want to make on repeat! 

Orange Brownies

I’m a bit of a brownie fanatic. What can I say? They’re easy to make, easy to store, and easy to eat. Everything I want in a dessert! I just crave the great flavors! 

Keep it classic with my Fudgy Brownie Recipe, or spice things up with these Double Chocolate Pecan Brownies!

But don’t get me wrong – orange desserts are also my favorite! 

Check out these Orange Amaretto Citrus Bars for a taste of something completely new that your friends will absolutely rave about. 

Ingredients and Substitutions

• Unsweetened Chocolate – Be patient when melting your cocoa. Don’t microwave for longer than 20 seconds at a time, or you might burn it! 
  
  I really recommend using unsweetened chocolate, or else your orange brownies will come out super sweet.
  
• Orange Concentrate, Extract, & Zest – These three work together for just the right level of orange without being too overpowering. 
  
  Not enough for you? Add some more extract and extra orange zest! Those two will give you the most flavor without watering down the batter.
  
  (Some people like to add vanilla extract in place of the orange as a twist, but I love the orange flavoring of this brownie batter!)
  
• Walnuts – These little nuts add some great toasted texture and a bit of nutty flavor! If you don’t like them, you can leave them out altogether. Almonds are a fantastic substitute, too.
  
• Sweetened Condensed Milk – Let the milk chill in the fridge for at least a couple of hours so that you can easily fluff up your icing. 
  
  If you don’t have any laying around, a mix of heavy cream and sugar will also do the trick!

You can also alter these homemade brownies with other simple ingredients. Adding even more of a hint of orange is fine – orange lovers would agree!

You can also add chocolate chips, chocolate chunks, dark chocolate shavings, or milk chocolate bits as well. All flavors of chocolate are delicious to pair with the orange flavor of these delicious brownies. 

Tips for the Best Chocolate Orange Brownies

• Chill the Milk, Not the Butter – Don’t get these two confused! You want room temperature butter and chilled milk. 
  
  Butter fluffs up easier when room temp, while milk is easier to whip when chilled. This is good for all of our dessert masters to keep in mind for future recipes!
  
• Let Cool Before Icing – If you try slathering on the frosting while your dessert is still warm, then you’ll end up with a melty mess. Impatient? 
  
  Stick the pan in the fridge for a bit to help them cool off faster!
  
• Use the Middle Rack – Place your pan right in the center rack to bake evenly on all sides.
  
• Not Chocolatey Enough For You? Add some cocoa powder or extra melted chocolate! You can also drizzle some chocolate syrup on top.

Storing and Freezing

Keep leftovers refrigerated for up to a week in the fridge. 

I know it’s tempting to leave brownies out on the counter for easy snacking, but the icing here will make that super messy super quick. Plus, they last longer in the fridge!

Freeze the brownies pre-sliced and already iced for up to 3 months. 

As always, if you think you’re going to want to eat just a couple at a time, store and wrap them separately so you only have to thaw a few at a time without melting the rest.

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer for the batter and the frosting
• 8×8 Pan – This pan comes with a lid, making for super easy storage!
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too.

Orange Brownies FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Brownie Recipes

Print

Fudgy Orange Brownies (Chocolate-Orange Recipe)

Orange Brownies are the perfect crowd pleasing dessert! Can’t decide between a fruity or chocolate treat? With this recipe, you don’t have to!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 2 inch squares

Calories 627cal

Author Donna Elick

Equipment

• stand mixer
• 8×8 baking dish
• heat-resistant silicone spatula

Ingredients

Brownies

• 1 1/2 cups butter
• 6 ounces unsweetened chocolate chopped
• 6 large eggs
• 2 1/4 cups sugar
• 1 1/2 cups all-purpose flour
• 3/4 cup chopped walnuts
• 3 tablespoons orange juice concentrate
• 1 teaspoon orange extract
• 1 tablespoon orange zest approx. 1 large orange

Frosting

• 1 cup salted butter room temperature
• 14 ounces sweetened condensed milk cold – chill for at least 2 hours
• 1 teaspoon orange extract
• 1/4 cup chocolate curls for topping garnish (optional)

Instructions

Brownies

• Preheat your oven to 350°F.
• Line an 8 x 8 x 3 inch baking pan with parchment paper; let edges extend 2 inches over each side. Grease exposed sides with non-stick cooking spray.
• In a small bowl, microwave chopped unsweetened chocolate in 20-second increments until melted; Stir chocolate between each interval.
• Add eggs to a large bowl; Use an electric mixer to beat eggs until frothy. Without stirring , add in the sugar, walnuts, orange juice concentrate, and zest. Pour chocolate mixture over the top and blend in flour. Mix well to combine. Pour batter into the lined and greased 8″ pan.
• Bake for 40-45 minutes, or until the sides start to pull away and a toothpick inserted into the center of brownies comes out mostly clean. Brownies are very moist, so it will not come out completely clean.
• Allow brownies to cool completely in the pan before removing and frosting them.
• Spread the frosting over cool brownies and garnish with chocolate curls and/or orange zest if desired.
• Cut into bars for serving. Refrigerate until ready to serve. Store leftovers in a covered container in the refrigerator for up to 7 days.

Frosting

• In a large mixing bowl, use an electric hand mixer to beat butter until light and fluffy.
• Slowly whip in sweetened condensed milk and orange extract until thoroughly combined and thickened.

Nutrition

Serving: 1 | Calories: 627cal | Carbohydrates: 58g | Protein: 8g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 155mg | Sodium: 290mg | Sugar: 44g | Fiber: 3g | Calcium: 112mg | Iron: 3mg

Originally published November 2023, updated and republish August 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 Fudgy Orange Brownies (Chocolate-Orange Recipe) appeared first on The Slow Roasted Italian.