Spring Desserts

We spend most holidays with Chad’s family (mine is 2,000 miles away), and I’m usually in charge of desserts. 

So, to make your own holiday weekend a little less stressful, I put together this collection of my favorite spring dessert ideas. Over 20 to choose from… I’m practically a pro at this point!

These recipes are perfect for Easter, Spring Break, potlucks, get-togethers, and just about any excuse you can think of to make scrumptious spring treats.

And because each of these desserts are quick and easy to make, you’ll be in and out of the kitchen lickety split!

Round out your spring spread with one of our favorite Fruit Salad Recipes — fresh, easy, and always a hit at the table.

EASY SPRING DESSERT IDEAS

It seems that no matter the time of year, things are busy busy busy!! Let these spring dessert recipes give you a hand, delivering impressive treats with very little effort.

You can even let the kids help, giving you a springtime activity that pulls double duty!

Orange Creamsicle Milkshake

Tastes just like your favorite ice cream bar, and you can make it in 5 minutes with just 3 simple ingredients! Sweet, refreshing, and full of nostalgia, each batch makes enough for two servings.

Mint Chocolate Chip Cookie Dough Dip

A truly scrumptious and safe-to-eat treat, and one of the best spring desserts when you need something fast. Every bite teases your taste buds and pleases your sweet tooth, especially when you’ve got cookies and graham crackers as dippers.

Orange Honey Rainbow Fruit Salad

Vibrant colors and bright flavors are only made better with a simple orange honey dressing. It really brings the whole bowl to life! Perfect for a make-ahead treat and extra sweet with a dollop of whipped cream on top.

Dreamy Strawberries and Cream Milkshake

A sweet berry shake speckled with strawberry bits and swirled with whipped cream. It’s unlike any milkshake you have ever tasted and ridiculously simple to make. Only 3 ingredients!

Crema Pasticcera (Italian Pastry Cream)

This thick, homemade pastry cream is delicious in tarts, cream puffs, donuts, and more! It’s rich and decadent with a hint of vanilla, and so easy to make from scratch.

COOKIES & BARS

Sometimes you need a sweet treat that will serve a lot of people or make on-the-go snacking a little easier. Cookies and bar desserts are just the thing, and their small size still delivers on big flavor!

Best Lemon Bar Recipe

One of my go-to spring desserts. The citrus flavor is vibrant and bright, and the creamy texture pairs so well with the crisp, buttery crust. Even if you’ve made other lemon bar recipes, you’ll want to try mine next. It really is the best!

Soft Easter Sugar Cookies

These buttery cookies are decorated to look just like Peeps Bunnies… aren’t they just the cutest things you’ve ever seen?! They’re super delicious too, with a melt-in-your-mouth icing that dries hard for easy stacking. I always package some up for gifts and treat bags!

Lemon Brownies

Just as fudgy as the chocolate version, but with a mouthwatering tang you’ll crave again and again. Perfectly light and refreshing, the sweet lemon icing really puts these chewy bars over the top.

Old Fashioned Pinwheel Cookies

These are soft and chewy with a gorgeous pink swirl in the center and cheerful sprinkles around the edges. Easily one of the most colorful and cheerful spring desserts you can make!

Lemon Crinkle Cookies

Crisp on the outside and chewy on the inside with a sugary crackle effect on top. They’re so bright and citrusy… the perfect addition to any dessert spread. Plus, each batch makes about 5 dozen cookies!

NO BAKE SPRING DESSERT RECIPES

When the weather starts to warm up, the last thing I want to do is turn on my oven. And when the holidays are in full swing, I often don’t have the space anyway.

Try one of these easy no bake recipes for a scrumptious treat without the heat.

Strawberry Icebox Cake

Layer upon layer of graham crackers, vanilla whipped cream frosting, and luscious fresh strawberries. This one’s always a hit at potlucks, and all you really have to do is assemble and chill.

Peanut Butter Caramel Icebox Cake

A symphony of flavors and textures in every bite… sweet and salty, a little bit crunchy, soft and creamy, and a whole lot delicious. It’s a welcome break from fruity spring dessert recipes, especially if you’re more of a chocolate lover.

Easy Lemon Icebox Cake

Pure sunshine in every slice. This no bake dessert strikes the perfect balance between sweet and tangy, leaving you wanting more with each bite. Prep it in 25 minutes, then freeze until it’s time to serve!

Bunny Bait Popcork Snack Mix

A fun and festive addition to any spring celebration, and one of our family’s favorite Easter treats! It started as a snack for the kids, but the adults kept sneaking it by the handful. Popcorn, M&Ms, pretzels, and colorful candy melts… sweet, salty, and just the right amount of crunch.

CAKES FOR SPRING

Something about that first slice always brings out the ooohs and aahhhs. There’s plenty of fruit flavor to go around here, plus the cutest little mini cakes packed with chocolate flavor. Showstoppers for sure!

Raspberry Lemonade Bundt Cake

Moist lemon cake with ribbons of zest, dotted with tart raspberries and drenched in a lemon berry glaze. Easy to make and one of my favorite spring treats!

Best Ever Lemon Pound Cake

Super tender, extra moist and buttery, and bursting with bright citrus flavor. Dust with powdered sugar or add a simple icing… it’s up to you!

Mini Nutella Cakes

Make this easy 4-ingredient dessert in the microwave! Fluffy chocolate hazelnut cake, slightly gooey center, and sweet powdered sugar on top. It’s simple, impressive, and everyone gets their own individual serving.

Cherry Limeade Pound Cake

Moist and tender bundt cake speckled with cherries and ribbons of lime zest. Just when you thought you couldn’t get any more fruit flavor, the cherry lime glaze knocks your socks off!

Easy Peach Cobbler Dump Cake Recipe

Juicy, cinnamon-spiced peach slices topped with fluffy, buttery cake. Perfect with a scoop of vanilla ice cream, and easy to make in the crockpot too.

LAYERED SPRING TREATS

Texture + flavor = big interest. And when you can work in several of each? That’s a winning dessert. I’ll let you in on a little secret… each of these layered treats is a no-bake recipe too!

Chocolate Lasagna Recipe

A stunning layered dessert filled with a rich cream cheese filling, sweet chocolate pudding, fluffy whipped cream, and an Oreo cookie crust. Top with crushed cookies and chocolate shavings for a restaurant-worthy finish to your meal.

Strawberry Cheesecake Trifle

This one’s almost too cute to eat… almost! With layer upon layer of fresh strawberries, fluffy angel food cake, and creamy cheesecake filling, this is one of those spring dessert ideas you’ll make well into summer.

Cadbury Egg Easter Trifle

Crushed Oreo cookies, gooey marshmallow creme, vanilla pudding, and milk chocolate… what more could you want? And the best part is that it’s ready in 10 minutes with just 5 ingredients!

Triple Berry Parfaits

Layer fresh strawberries, blueberries, and raspberries with sweet berry yogurt and fluffy whipped topping. One of the best spring desserts when you’re craving something light or a sweet bite in the middle of the afternoon.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published March 2013, updated and republished April 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. Thanks for your support, it helps us to keep creating new recipes.

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WHY YOU’LL LOVE LAYERED GINGERBREAD CAKE

• Serve as a single cake or individual portions
  
• Layers of creamy, crunchy, and soft textures
  
• Bold molasses spice flavor balanced by rich caramel
  
• Make-ahead friendly and slices beautifully

Gingerbread Layer Cake

I’ll tell you right now… this is not your average holiday dessert. It’s festive, fabulous, and downright irresistible. 

Between the creamy molasses mousse and the sweet crunch of gingersnaps, this dessert makes me weak in the knees. 

And the presentation!! Gingerbread sheet cake sandwiched between layer after layer of scrumptious flavor, all right there on display.

You know that moment when you sneak a second piece before anyone notices? Yeah, this cake will do that to you. 

I’ve loved gingerbread since I was a kid, and this gingerbread layer cake recipe checks every box: spicy, cozy, and decadent enough to make Santa jealous. 

You’ll thank me later when the compliments start rolling in!!

INGREDIENT NOTES

• Molasses: Use unsulfured molasses (like Grandma’s brand) for classic flavor. Not blackstrap, which is too bitter.
  
• Gingersnaps: Store-bought gingersnaps work perfectly here. Choose a crunchy brand so they soften slightly during chilling without turning mushy.
  
• Cream Cheese: Full-fat cream cheese creates the silkiest mousse. Let it come fully to room temperature before mixing for a smooth texture.
  
• Heavy Whipping Cream: A must for fluffy texture. Keep it chilled right up until you whip it for best results.
  
• Brown Sugar: Packed light brown sugar gives the perfect balance of sweetness and warm caramel flavor.
  
• Caramel or Dulce de Leche: Either adds a luscious sweetness that ties every layer together. Use whichever you love most!

VARIATIONS

Caramel Pecan Version: Add ½ cup chopped toasted pecans between the layers and top with a caramel drizzle for extra crunch.

Gingerbread Latte Cake: Add 1 teaspoon espresso powder to the mousse for a cozy coffeehouse twist.

Pumpkin Spice Layer Cake: Replace ¼ cup of the molasses in the mousse with pumpkin purée for a fall-inspired version.

Chocolate Gingerbread Trifle: Add a layer of shaved dark chocolate or chocolate ganache between the mousse and gingerbread cake for an indulgent contrast.

Biscoff Dream: Swap the gingersnaps for Biscoff cookies for a buttery, caramelized flavor.

SERVING SUGGESTIONS 

• Cappuccino or Coffee: Pairs beautifully with the rich molasses and caramel notes.
  
• Whipped Cream Sidekick: Add extra homemade whipped cream and crushed gingersnaps on top for presentation.
  
• Holiday Spread: Serve alongside classic eggnog or hot cocoa with a dollop of whipped cream.
  
• Festive Squares: Top each slice with a cute little gingerbread man cookie too add some whimsy!
  
• After-Dinner Treat: Drizzle layered gingerbread cake with caramel right before serving for a stunning finish.
  

GINGERBREAD LAYER CAKE RECIPE FAQ 

Gingerbread is one of those flavors that instantly feels like home to me… warm spices, molasses, and nostalgia all wrapped into one bite. 

Over the years, I’ve tested countless gingerbread desserts, and the secret to this one is texture. The contrast between creamy mousse, tender cake, and crunchy cookies keeps every bite exciting. 

Scientifically speaking, the whipped cream aerates the cream cheese and molasses mixture, creating a stable mousse that holds its structure even after chilling overnight. 

Gingerbread layer cake is one of those “make once and crave forever” recipes that gets even better with time.

TOOLS NEEDED 

• 9×13-inch Baking Dish: For baking the gingerbread sheet cake.
  
• Electric Mixer: To whip mousse and cream effortlessly.
  
• Offset Spatula: For smooth, even layering.
  
• Rubber Spatula: Perfect for folding the whipped cream into the mousse.
  
• Mixing Bowls: One large for the mousse, one chilled for whipping cream.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Red Velvet Christmas Cake

Best Ever Triple Chocolate Layer Cake (Easy Moist Recipe)

Hershey’s Chocolate Cake Recipe – Family Favorite

Vanilla Sheet Cake Recipe (Costco Copycat!)

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Gingerbread Layer Cake

Gingerbread Layer Cake combines spiced sheet cake with crunchy cookies, fluffy mousse, and ribbons of caramel for a show-stopping dessert!

Course Dessert

Cuisine American

Method Oven

Prep Time 40 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 12

Calories 479cal

Author Donna Elick

Ingredients

Gingerbread Sheet Cake

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter melted
• 1/2 cup packed light brown sugar
• 1/2 cup molasses
• 1 large egg
• 1/2 cup hot water

Molasses Cream Cheese Mousse

• 1 (8-ounce) block cream cheese, softened
• 1/3 cup powdered sugar
• 1/3 cup packed light brown sugar
• 1/4 cup molasses
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 3/4 cups heavy whipping cream chilled

Assembly

• 20 –25 gingersnap cookies (enough for 2 layers)
• 1/3 –1/2 cup dulce de leche or thick caramel sauce
• Optional: extra crushed gingersnaps for garnish

Topping

• 3/4 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract
• Optional: cinnamon caramel drizzle, or chopped pecans for garnish

Instructions

• Preheat the Oven: Preheat oven to 350°F. Grease and line a 9×13-inch baking dish with parchment paper.
• Make the Gingerbread Cake: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon salt. In a large bowl, whisk melted 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/2 cup molasses, and 1 large egg until smooth. Stir in 1/2 cup hot water, then fold in dry ingredients just until combined. Spread batter evenly in the pan and bake for 15–18 minutes, or until a toothpick comes out clean. Cool completely, then trim into rectangular layers to fit your serving dish if needed.
• Prepare the Molasses Mousse: In a large bowl, beat 1 (8-ounce) block cream cheese, softened, 1/3 cup powdered sugar, 1/3 cup packed light brown sugar, 1/4 cup molasses, 1 teaspoon pure vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon salt until smooth. In a separate chilled bowl, whip 1 3/4 cups heavy whipping cream until stiff peaks form. Gently fold whipped cream into the molasses mixture in two additions until fluffy and smooth.
• Assemble the Layers: In a deep dish or loaf pan, alternate layers as follows:
• Gingersnaps
• Molasses mousse
• Gingerbread cake
• More mousse
• Gingersnaps or another cake layer (if you have enough)
• Drizzle with dulce de leche
• Finish with a final mousse layer
• Smooth the top, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight.
• Make the Whipped Topping: In a chilled bowl, whip 3/4 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon pure vanilla extract until soft peaks form. Spread over the chilled cake and garnish with crushed gingersnaps, cinnamon, or caramel drizzle.

Notes

Make-Ahead Tips: The gingerbread cake can be baked up to 2 days ahead and stored in the fridge or freezer until ready to assemble. The entire dessert can be assembled 24 hours in advance for best flavor and texture.

Storage: Store covered in the refrigerator for up to 5 days.

Freezing: Wrap individual slices or the whole pan tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Tip: Dip your knife in hot water and wipe between slices for perfectly clean layers.

Nutrition

Serving: 1 | Calories: 479cal | Carbohydrates: 56g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 286mg | Sugar: 39g | Fiber: 1g | Calcium: 107mg | Iron: 3mg

Originally published 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 Gingerbread Layer Cake appeared first on The Slow Roasted Italian.

Millionaire Brownies

If there’s one thing to know about me… I am ALL about indulgent and decadent desserts!! I mean I’m kind of known for that in this corner of the internet. And I wouldn’t have it any other way.

Recipes like my Triple Chocolate Cookies, Reese’s S’Mores, Pecan Pie Dip, Outrageous Loaded Brownies with Butterfingers, and Death by Chocolate Bundt Cake are just some of what you can expect to find in the dessert section of my site.

Notice how much I love chocolate too?

You’ll find plenty of chocolate and more in these millionaire brownies. It’s all in the name — this recipe is fit for a millionaire!

The good news is you don’t have to be one to make and enjoy millionaire brownie bars. They’re a bit of a labor of love, but are so worth it!

Ingredient Notes and Substitutions

• Butter – You need butter for the shortbread crust layer — I like unsalted, but if you use salted you can add a pinch less salt.
  
  Make sure to bring it to room temperature before you get started!
  
• Granulated Sugar – Just plain old white sugar is perfect for the shortbread. I’ve seen recipes that call for powdered sugar, but I’m using granulated.
  
• All-Purpose Flour – Also for that shortbread! Make sure to spoon and level it for the most accurate measurements.
  
  And if you need to use gluten-free flour, opt for one with a 1:1 ratio.
  
• Cornstarch – This somewhat unexpected ingredient in the shortbread will give it a wonderful velvety texture. You can leave it out if you don’t have any.
  
• Brownie Layer – I use store-bought brownie mix! You can definitely make them from scratch if you have the time — just make sure there is enough to cover a 9×13-inch baking dish. I love my one-bowl homemade brownies if you need a recipe.

Note that if working with box mix brownies, you’ll need other ingredients like oil, water, and eggs to make them.

• Dulce de Leche – I took the easy way out (again) and used canned. If you want to make it yourself, I also have a recipe for that.
  
• Ganache & Topping – For the final layers, grab a good quality semi-sweet chocolate bar, heavy whipping cream, chopped pecans, and coarse salt.

There really is no substitute for heavy cream here, but if you don’t like pecans you could use almonds, walnuts, macadamias, or omit the nuts altogether.

Tips and Tricks to Make Perfect Millionaire Brownie Bars

• Parchment paper trick.

I’ve made hundreds — if not thousands, at this point — of baking recipes and have learned a thing or two about parchment paper along the way.

When lining your baking dish, crumple up the paper into a ball, then flatten it out again before placing it into the pan. It will fit so much better into the corners… trust me.

• Shortbread 101.

If you’ve never made shortbread before, there are a couple of things to look out for as you go!

First, the dough will be (and should be!) sticky. You can lightly flour your hands or the spatula to make it easier to work with.

Another thing to add here: sometimes I incorporate extra chopped pecans directly into the batter. It adds a nice crunch and nutty flavor that I love!

• Don’t skip the chill.

Once you’ve assembled your millionaire brownies, you must let them chill in the fridge for at least 2 hours before serving.

All of those layers need the extra time to set, and it gives the flavors the chance to fully meld. It will also make cutting a lot easier!

• Use a hot, sharp knife to slice.

This millionaire brownie recipe comes out super duper ooey gooey! To make slicing easier, grab a sharp knife and run it under hot water. 

Make your first cut, then rinse the knife again. Repeat until you have 24 bars. 

Because they have been chilling in the fridge, the heat from the knife makes them so much easier to cut and serve!

Prep Ahead

• Preheat your oven to 350°F 
• Line the baking dish with parchment paper

Kitchen Tools You Will Need

• Stand Mixer or large mixing bowl with Hand Mixer.
• 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. Don’t forget to line with Parchment Paper.
• A Sharp Knife – The best way to cut through these millionaire brownie bars is with a sharp knife that’s been run under hot water. Perfect slices with little mess!

Serving Suggestions 

My loaded millionaire brownie recipe can be served chilled or at room temperature. 

To make it an extra indulgent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream!

Storing and Freezing Leftovers

I usually keep my millionaire brownies in an airtight container in the refrigerator. They’ll last for up to 5 days. 

For longer storage, you could freeze them! There are a few different ways you could do it: 

• Wrap each bar individually, then add them to a freezer-safe bag.
  
• Flash-freeze the bars, add to an airtight container, and place parchment paper between layers to keep them from sticking.

Let the bars thaw in the fridge overnight before enjoying.

Millionaire Brownie FAQ

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

Slutty Brownies Recipe (Oreo Cookie Brownies) + Video

Easy Buckeye Brownies Recipe (Chocolate Peanut Butter)

Fudgy Orange Brownies (Chocolate-Orange Recipe)

Boozy Baileys Brownies

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Ooey Gooey Millionaire Brownies

My Millionaire Brownies combine several desserts in one to bring you these rich, loaded 4-layer bars!! Full of chocolate, caramel, and more.

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

chill time 2 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 24 bars

Calories 231cal

Author Donna Elick

Equipment

• 9×13 baking dish
• stand mixer

Ingredients

For the shortbread crust layer:

• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon salt

For the filling layer:

• 1 box brownie mix and the ingredients to make them mine called for ½ cup vegetable oil, 3 tablespoons water, and 2 eggs
• 2 cans dulce de leche

For the Ganache and Topping:

• 8 ounces good quality semi-sweet chocolate bars
• 1 cup heavy whipping cream
• 2/3 cup pecans roughly chopped, optional
• coarse salt optional

Instructions

Instructions for the crust:

• Preheat oven to 350 F. Line a 9 x 13-inch baking dish with parchment paper, leaving a 2-inch overhang on the sides for easy removal later. Grease the parchment paper.
• In the bowl to a stand mixer fitted with the paddle attachment, mix the butter, sugar, and vanilla extract. Scrape the sides of the bowl.
• Add the flour, cornstarch and salt, and mix together until incorporated. Don’t overmix. Shortbread will be sticky. Spread out evenly on the bottom of the prepared baking dish with an offset spatula.
• Bake for 21-24 minutes, or until firm and very light golden around the edges.
• Let cool for 10-15 minutes. Allow ample time for each layer to cool completely. Rushing this process can cause the layers to mix together improperly. Begin making the brownie batter.

Instructions for the brownie center:

• Reduce oven heat to 325°F.
• Mix brownie batter together according to package instructions.
• Spread evenly over the cooled shortbread crust.
• Bake for 28-30 minutes. To ensure the brownies are baked perfectly, insert a toothpick into the center. It should come out with a few moist crumbs, but not wet batter. Brownies will firm up as they cool.
• Let cool completely before adding ganache and toppings.

For the Filling:

• Pour 2 cans of dulce de leche over the cooled brownies. Spread evenly with an offset spatula. Dulce de leche can be thick and sticky. If it’s hard to spread, you can warm it slightly in the microwave to make it more manageable.

For the Ganache:

• Finely chop the chocolate bar and reserve 1-2 tablespoons for sprinkling on top, if desired. Place the remaining chocolate into a bowl.
• Pour heavy whipping cream into a small saucepan. Heat over medium heat until hot and just begin to simmer slightly. Pour the hot cream over the chocolate and let sit for 5 minutes. Stir to mix into a creamy chocolate sauce.
• Spread ganache over the dulce de leche, and smooth with an offset spatula. Top with pecans. If using the reserved chopped chocolate and coarse salt, place in the refrigerator for about 15 minutes to let the ganache cool slightly. Sprinkle with the chocolate pieces and a little flake salt.
• Place in the refrigerator for 2 hours to allow bars to chill prior to cutting. Chilling the assembled dessert for at least 2 hours is crucial. It helps the layers set and makes cutting much easier.
• To cut bars, run a sharp knife under hot water, wipe the blade dry, and make one cut through the bars. Wipe the blade and repeat. These will be gooey! These are great served at room temperature or right out of the fridge!

Notes

When lining the baking dish with parchment paper, crumple the paper into a ball, then flatten it out again before placing it in the pan. This helps it fit better into the corners.

The shortbread dough will be sticky. To make it easier to spread, lightly flour your hands or the spatula.

Storage: Store the bars in an airtight container in the refrigerator. They can also be frozen for longer storage. If freezing, place parchment paper between layers to prevent sticking.

These bars can be served chilled or at room temperature. For an extra indulgent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving: 1 | Calories: 231cal | Carbohydrates: 18g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 54mg | Sugar: 8g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

Originally published December 2024

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 Ooey Gooey Millionaire Brownies appeared first on The Slow Roasted Italian.