Lunch Lady Brownies are the best brownies ever. They’re like the ones the lunch ladies served for school lunch dessert, but this homemade version is better!

I’ve been on a brownie kick lately. I don’t know what’s come over me. Maybe it’s the stress of selling our house (which we finally sold. Yay!) and it could also be the pre-stress of building the new one soon. I’m not quite sure. All I know is that these brownies were sent from heaven above. And that I ate four. For real.  

These Lunch Lady Brownies are simply incredible. Cake-like, filled with chocolate flavor, and totally amazing. Apparently, it’s an old recipe from the sweet ladies who served our lunches in Elementary school.

I honestly don’t remember the brownies in Elementary school, but I do remember the dinner rolls and pizza. Do you remember how good those rolls were? After I would eat mine I would go around the lunch table asking everyone else if I could have theirs. Haha.

Ingredients

• 1 cup salted butter, melted
• 1/2 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs, beaten
• 4 teaspoons vanilla extract

Frosting

• 1/4 cup salted butter, softened
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk (I use 2%)
• 3 cups powdered sugar

Instructions

Preheat oven to 350° F. Line a 9×13-inch baking dish with parchment paper. Set aside.

Pour the melted butter and cocoa powder in a large bowl. Using an electric hand-mixer, mix until smooth.

Add the flour and sugar. Beat together, then add eggs and vanilla. Mix until just combined. Don’t over mix. (Batter will be thick.)

Pour batter into the prepared baking dish and spread out evenly. Bake 25 to 28 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven and allow to stand for 15 minutes before frosting. You want the brownies slightly warm when you frost them!

Chocolate Frosting

Beat together all of the frosting ingredients until smooth. Spread over the warm brownies. Let brownies cool completely before cutting and serving. Enjoy!

If you’re a brownie lover then try these other amazing recipes:

Brownie Caramel Coconut Bars

Twix Brownies

Rocky Road Brownies

and Chocolate Fudge Brownies

Print

Lunch Lady Brownies

The most incredible cake-like brownies with an irresistible chocolate frosting!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Ingredients

Brownies

• 1 cup salted butter melted
• 1/2 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 4 teaspoons vanilla extract

Chocolate Frosting

• 1/4 cup salted butter softened
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk (I use 2%)
• 3 cups powdered sugar

Instructions

Brownies

• Preheat oven to 350° F. Line a 9×13-inch baking dish with parchment paper. Set aside.
• Pour the melted butter and cocoa powder in a large bowl. Using an electric hand-mixer, mix until smooth.
• Add the flour and sugar. Beat together, then add eggs and vanilla. Mix until just combined. Don't over mix. (Batter will be thick.)
• Pour batter into the prepared baking dish and spread out evenly. Bake 25 to 28 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven and allow to stand for 15 minutes before frosting. You want the brownies slightly warm when you frost them!

Chocolate Frosting

• Beat together all the frosting ingredients until smooth. Spread over the warm brownies. Let brownies cool completely before cutting and serving. Enjoy!

Notes

Nutrition Info: 1 brownie = 373 calories / 15 fat / 61 carbs / 3 protein

Recipe makes 16 brownies total. 

The post Lunch Lady Brownies appeared first on Life In The Lofthouse.

Soft, fudgy, and bursting with rich chocolate flavor, these Red Velvet Brownies with White Chocolate Buttercream Frosting are pure dessert bliss. They’re easy to whip up, will make your kitchen smell amazing as they bake, and are finished with a luscious homemade frosting that melts right into every bite. Even if you’ve never been a red velvet fan, this recipe might just win you over.

RED VELVET BROWNIES

This red velvet brownie recipe comes out soft, moist, and rich every single time. If I can give you a big tip when it comes to this recipe, this is the most important one to follow: weigh the ingredients. Buy a kitchen scale at the grocery store or Walmart. I can’t recommend this enough. We all tend to add too much when measuring in cups, so weights are listed on important ingredients. Weighing ingredients when baking will help your baked goods turn out perfect! Also, don’t over-mix. Especially, never over-mix brownie batter. Super important.

Okay, back to the deliciousness. This red velvet brownie recipe can’t be beat. I found the original recipe on Bonnie Bakery, and used my own white chocolate buttercream frosting to top them off with. The results were red velvet magic!

My homemade white chocolate buttercream frosting truly takes this red velvet recipe to the next level. They are so amazing! Serve them on Valentine’s Day, an anniversary dinner, or at Christmas and everyone will fall in love.

Find my expert tips on how to make homemade red velvet brownies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Easy Red Velvet Brownies:

• Rich, Classic Brownie Texture: These brownies combine cocoa powder and salted butter for a moist and rich fudgy brownie that melts in your mouth.
• Homemade White Chocolate Buttercream Frosting: Smooth, velvety buttercream frosting made from scratch adds a decadent, bakery-style finishing touch.
• Festive Red Velvet Presentation: The vibrant and fun pop of red paired with the buttercream frosting looks incredible on a dessert table for Valentine’s Day, Christmas, New Year’s, and more. A festive treat that fits any special occasion!

Ingredients

Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 1/2 Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

White Chocolate Buttercream Frosting

• 1/2 cup salted butter, softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good-quality white chocolate, melted (NOT chocolate chips)
• 3 Tablespoons heavy whipping cream

Instructions

For The Red Velvet Brownies

Preheat oven to 350 degrees F. Line the bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over the sides.

Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.

Add the granulated sugar and light brown sugar into a large mixing bowl. Pour in the melted butter. Whisk to combine.

Add the eggs, egg yolk and vanilla. Mix until combined. (Don’t over-mix, you don’t want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.

Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it’s all combined. Whisk this red mixture into the main bowl of batter just until combined.

Now switch from the whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.

Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.

Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Servings

This recipe yields 16 small brownies.

Storage and Reheating

Store leftover red velvet brownies in an airtight container in the fridge for up to 5 days. If desired, slightly warm your brownie in the microwave for 10 seconds.

Holly’s Tips for The Best Red Velvet Brownies:

• Weigh the Ingredients: Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.
• Don’t Over-Whisk The Batter or Eggs: Whisk the eggs in just until combined. Overmixing adds too much air and leads to cakey brownies instead of dense, fudgy brownies. 
• Line The Pan: Use parchment paper and leave 2 inches hanging over the sides. This creates “handles” so you can lift the brownies out cleanly for easy frosting and cutting.
• Allow Brownies To Cool Before Frosting: If the brownies are even slightly warm, the white chocolate frosting will melt and slide. Let them cool fully for clean, thick frosting layers.
• Chill Before Slicing: Refrigerate the frosted brownies for 20 minutes before cutting to get sharp, clean edges. I recommend using a plastic knife to cut these brownies so you don’t accidentally smear frosting or drag crumbs. 

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Red Velvet Santa Hat Brownies next.

Wanting something different? These Red Velvet Pancakes are fantastic! The cream cheese topping is swoon-worthy.

Wanting something more filling? Make my Red Velvet Cheesecake Cake, Red Velvet Cake with Cream Cheese Frosting, and Red Velvet Trifle next.

Have you made this Red Velvet Brownies recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RedVelvetBrownies #LifeInTheLofthouse

Print

Red Velvet Brownies with White Chocolate Buttercream Frosting

These red velvet brownies are rich, fudgy, and topped with a smooth white chocolate buttercream frosting. Perfect for holidays, parties, or anytime you’re craving a show-stopping dessert!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 16 small brownies

Author Life in the Lofthouse

Ingredients

For The Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 ½ Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

For White Chocolate Buttercream Frosting

• 1/2 cup salted butter softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good quality white chocolate melted (not chocolate chips)
• 2 Tablespoons heavy whipping cream

Instructions

For the Red Velvet Brownies

• Preheat oven to 350 degrees F. Line bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over sides.
• Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.
• Add the granulated sugar and light brown sugar into a large mixing bowl and pour in the melted butter. Whisk to combine.
• Add the eggs, egg yolk and vanilla. Mix until combined. (Don't over-mix, you don't want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.
• Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it's all combined. Whisk this red mixture into the main bowl of batter and mix just until combined.
• Now switch from a whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.
• Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
• Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

• In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.
• Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Notes

*Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.

Brownie recipe adapted from Bonnie Bakery.

The post Red Velvet Brownies with White Chocolate Buttercream Frosting appeared first on Life In The Lofthouse.

No Churn Chocolate Brownie Ice Cream captures the best of both worlds with fudgy brownie pieces and rich, velvety chocolate ice cream. It’s versatile, quick to prepare, and guaranteed to impress. From the very first bite, this homemade chocolate brownie ice cream will have everyone asking for seconds and the recipe!

Never made ice cream at home? This recipe is the perfect place to start and is easy as it is delicious. No ice cream maker required, complicated techniques, or fancy ingredients! All it takes is simple ingredients and a little freezer space to whip up a dessert that tastes like it came from your favorite ice cream parlor. The no-churn method couldn’t be easier: just whip, fold, freeze, and enjoy! It’s the ideal introduction for both beginners and seasoned home bakers alike.

No Churn Chocolate Brownie Ice Cream

No Churn Chocolate Brownie Ice Cream will be on repeat all season long. This recipe stands out from other homemade ice cream recipes for a few key reasons. First, it’s incredibly easy and fuss-free. You only need a handful of ingredients like heavy whipping cream, sweetened condensed milk, cocoa powder, and vanilla extract to create a rich and creamy base. But the best part about it is how easy it is to make it your own. There are endless ways to dress it up and make it extra delicious for any party or occasion!

Ingredients

• 2 ½ cups heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Dutch-process unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• 2 cups brownie pieces 

Instructions

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium-stiff peaks form.

In a separate mixing bowl, combine the sweetened condensed milk, cocoa powder, vanilla extract, and sea salt. Whisk until the mixture is smooth and no traces of cocoa powder remain. 

Carefully fold the condensed milk mixture into the whipped cream using a rubber spatula, taking care not to overmix to preserve the volume of the whipped cream. Gently fold in the brownie pieces.

Pour the ice cream mixture into a 9×5-inch glass loaf pan (or freezer safe pan) smoothing it into an even layer. Cover tightly.

Place the pan in the freezer and allow the ice cream to set for a minimum of 8 hours before serving. Enjoy!

Storing

This recipe is obviously freezer-friendly, perfect for planning ahead. When stored in an airtight, freezer-safe container, it will stay fresh and delicious for up to 1 month. If you have the freezer space, consider making a double batch—you’ll be glad you did! Once you see how quick and easy it is to whip up, it’s great to stock up for those “just because” moments or last-minute guests in the heat of the summer.

Holly’s Tips for the Perfect No Churn Chocolate Brownie Ice Cream:

• Use cold cream – It whips faster and holds its shape better when folding it into the mixture.
• Fold gently – Combine the mixtures with a light hand to maintain the airy texture.
• Take the ice cream out of the freezer about 15 minutes before serving – Let it soften slightly at room temperature for easier scooping.
• Warm the ice cream scoop in hot water – Dip your scoop in a cup of hot water before serving, and re-dip between scoops for smooth, effortless portions.

More Special Tips: Looking for even more fun? Try mixing in cookie dough bits or cookie crumbs, crushed pretzels, or even a spoonful of Nutella. The possibilities are endless, and the result is always delicious!

• Swirl in hot fudge ganache – Create a gorgeous ripple effect by layering rich fudge or silky chocolate ganache throughout the ice cream before freezing. 
• Add chopped chocolate or chocolate chips – For a little extra texture and crunch, fold in semi-sweet, dark, or even white chocolate chips. 
• Drizzle caramel or peanut butter – Spoon ribbons of caramel sauce or melted peanut butter into the mix for a salty-sweet balance that’s totally crave-worthy.
•  Top with whipped cream and crushed brownies – Just before serving, add a dollop of whipped cream and sprinkle extra brownie bits for a decadent, sundae-style finish. 

Servings

This recipe yields about 6 to 8 servings, depending on how big you scoop it!

Similar Recipes

Craving something similar? This No Churn Oreo Fudge Ice Cream is what Oreo lovers’ dreams are made of.

In the mood for something extra chocolatey? Try my Easy Fudge Ripple Ice Cream, swirled with rich fudge ribbons and full of classic flavor.

Prefer something creamy and nutty? My Peanut Butter Ice Cream features smooth vanilla ice cream layered with chunks of peanut butter cookies for the perfect sweet-salty combo.

Love cookie butter? Fall in love with my Homemade Biscoff Ice Cream, made with a luscious vanilla base and generous swirls of Biscoff cookie butter throughout.

For a more refreshing and fruity twist, check out my Easy Strawberry Cheesecake Ice Cream packed with real strawberries and chunks of creamy cheesecake.

Have you made my No-Churn Chocolate Brownie Ice Cream?

Leave a review and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateBrownieIceCream #EasySummerDessert #NoChurnIceCream #LifeInTheLofthouse

Print

No Churn Chocolate Brownie Ice Cream

Ultra-creamy no churn chocolate ice cream loaded with fudgy brownie pieces. This easy treat comes together in minutes—no ice cream machine needed!

Ingredients

• 2 ½ cups heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Dutch-process unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• 2 cups brownie pieces

Instructions

• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium-stiff peaks form.
• In a separate mixing bowl, combine the sweetened condensed milk, cocoa powder, vanilla extract, and sea salt. Whisk until the mixture is smooth and no traces of cocoa powder remain.
• Carefully fold the condensed milk mixture into the whipped cream using a rubber spatula, taking care not to overmix to preserve the volume of the whipped cream. Gently fold in the brownie pieces.
• Pour the ice cream mixture into a 9×5-inch glass loaf pan (or freezer safe pan) smoothing it into an even layer. Cover tightly.
• Place the pan in the freezer and allow the ice cream to set for a minimum of 8 hours before serving. Enjoy!

The post No Churn Chocolate Brownie Ice Cream appeared first on Life In The Lofthouse.

Craving a nostalgic treat with a playful twist? These Cosmic Brownie Cookies are truly out of this world! Inspired by the beloved Little Debbie Cosmic Brownies many of us loved and grew up with, this dessert takes things to the next level with a soft, chewy brownie-cookie base and chocolate ganache topping. It’s the perfect mashup of a brownie and a cookie, loaded with deep chocolate flavor and topped with colorful candy-coated chocolate chips. This is the ultimate kid-friendly dessert that’s just as fun to make as it is to eat. Trust me, the whole family will be begging for more!

COSMIC BROWNIE COOKIES

The brookie base comes together with simple pantry staples like salted butter, light brown sugar, cocoa powder, and vanilla extract. Dutch-processed cocoa gives the dough a smooth, rich chocolate flavor, while baking powder and baking soda add a subtle lift, keeping each bite soft and tender.

The real magic happens on top thanks to the glossy, silky, and mouthwatering chocolate ganache! This ganache comes together easily made with heavy cream and semi-sweet chocolate chips, creating a melt-in-your-mouth layer that’s both decadent and indulgent. Once set, sprinkle on those vibrant rainbow chocolate candies for that signature Cosmic Brownie look. These colorful brookies are perfect for birthday parties, lunchbox treats, bake sales, or anytime you’re craving a quick and whimsical chocolate fix.

Whether you grew up loving Cosmic Brownies or you’re just a sucker for a rich chocolate dessert, this homemade version is one that will delight your taste buds. Keep scrolling for my best tips when it comes to making this delicious dessert!

Holly’s Top Tip: Quality matters! Use high-quality Dutch process or natural cocoa powder to get the most out of this recipe. My all-time favorite is Ghirardelli’s 100% Cocoa Dutch-Process Unsweetened Cocoa Powder. If this one is unavailable or sold out, another great option is Modern Mountain’s Dutch Unprocessed Cocoa Powder.

Ingredients

• 1 cup salted butter, slightly softened
• 2 cups packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 2 3/4 cups (390 g) all-purpose flour
• 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder

Ganache Topping

• 2/3 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• Rainbow candy-coated chocolate chips

Baking Instructions

Preheat the oven to 350 °F. Line 3 baking sheets with parchment paper and set aside.

For the Cookies:

In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the salted butter, brown sugar, baking powder, baking soda and salt. Beat until the mixture is light and fluffy, about 2 minutes.

Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.

Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.

Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.

Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don’t over bake.

Optional: 

The cookies may come out slightly domed. Right after baking, gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.

Let the cookies cool on the baking sheets for only 5 minutes before gently transferring them to a wire rack to cool completely. This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.

For the Ganache:

Place the chocolate chips in a medium glass bowl. Set aside.

Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.

To Assemble:

Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you’re still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)

Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!

Servings

Yields 36 cookies.

Storing and Reheating

Store Cosmic Brownie Cookies in an airtight container at room temperature for up to 4 days. They can also be stored in an airtight container in the fridge for up to 7 days. To reheat, place a cookie or two on a microwave-safe plate. Heat for only 5 to 8 seconds to warm the cookies and soften.

Holly’s Tips for the Perfect Cosmic Brownie Cookies:

• To get the cosmic brownie effect, I use the The Bulk-Priced Food Shoppe Rainbow Candy Coated Chocolate Chips! If you can’t find these exact ones, try searching for “rainbow baking chips” online. Other colorful options like mini-M&Ms, sprinkles, crisp chocolate pearls, or similar sprinkles can be great substitutes. Shop my Amazon “Favorite Ingredients” board for more!
• For portioning, I use a #40 medium cookie scoop to measure roughly 2 tablespoons of dough per cookie. If you prefer larger cookies, switch to a #20 scoop and add 1 to 2 minutes to the baking time.
• Want a more bakery-style finish ganache topping? Stir in 1 to 2 teaspoons of salted butter once the ganache is smooth and melted for that luxe sheen and smoothness.
• For an extra special touch, drizzle with melted chocolate or sprinkle a little sea salt on top just before serving to balance the rich, fudge flavor.

Serving Suggestions

This recipe yields 36 scrumptious Cosmic Brownie Cookies, ideal for sharing (or keeping all to yourself!) It can be easily doubled for parties, potlucks, and large gatherings.

Similar Recipes

Craving a similar treat? You can’t go wrong with my classic Brookies recipe. 

Want something extra chocolatey? My Fudge Brownies are another five-star classic.

In the mood for a refreshing twist? Give my Brownie Cookies with Mint Frosting a try.

Looking for something with extra frosting and creamy goodness? My Brownie Mix Cookies with Cream Cheese Frosting are a favorite. 

Want the best of both worlds? Get your chocolate and ice cream fix with my Cookie Dough Ice Cream Brownie Bars.

Print

Cosmic Brownie Cookies

Cosmic Brownie Cookies are a fun twist on the classic treat. Easy to make and perfect for any chocolate lover!

Course Chocolate, Cookies, Desserts, Treats

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 36

Ingredients

Ingredients

• 1 cup salted butter slightly softened
• 2 cups light brown sugar packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs room temperature
• 1 Tablespoon vanilla extract
• 2 ¾ cups (390 g) all-purpose flour
• 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder

Ganache Topping

• 2/3 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• 1 handful of rainbow candy-coated chocolate chips

Instructions

Baking Instructions

• Preheat the oven to 350°F. Line 3 baking sheet pans with parchment paper and set aside.

For The Cookies:

• In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the butter, brown sugar, baking powder, salt, and baking soda. Beat until the mixture is light and fluffy, about 2 minutes.
• Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.
• Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.
• Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.
• Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don't over bake.
• Let the cookies cool on the baking sheets for only 5 minutes before carefully transferring them to a wire rack to cool completely. *This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.

*Optional:

• The cookies can come out slightly domed. Right after baking, I gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.

For The Ganache:

• Place the chocolate chips in a medium glass bowl. Set aside.
• Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips in the bowl, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.

To Assemble:

• Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you're still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)
• Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!

The post Cosmic Brownie Cookies appeared first on Life In The Lofthouse.

One dessert I love to make, and is inspired from the United Kingdom, is a trifle. Layers of cakes, pudding, whipped cream, and fresh fruit is not only gorgeous to look at, but always hits the spot. My Brownie Trifle dessert is a wonderful combination of rich chocolate brownies, chocolate pudding, and freshly whipped cream. This treat is terrific, and will be a show stopper at any celebration you serve it at!

BROWNIE TRIFLE

If you’re familiar with a traditional trifle you will know that it’s a thing of beauty. Looking into the glass container at all the perfectly placed layers, it almost makes you feel guilty that you have to mess it up in order to eat it.

Rich brownies are the star of the show here. They are placed at the bottom for a sweet, sustainable base. Then a fluffy layer of whipped cream is spread over the top. Next, a thick layer of chocolate pudding gets added to the masterpiece. You then start all over again! Multiple layers of these sweet combinations makes for one royal treat. This is definitely a dessert for all those chocolate lovers out there!

INGREDIENTS

BROWNIES

• 2 boxes (18 ounces, each) of brownie mix; this recipe works fine with just about any boxed brownie mix. I like the Betty Crocker Supreme Chocolate Chunk. It gives the ultimate rich, chocolatey flavor. If you prefer to use homemade brownies I say go for it! My recipe for Fudge Brownies is a great one to try!
• Eggs; these are usually called for in a boxed brownie recipe. Make sure to check if the eggs are fresh before adding to the mixture.
• Vegetable Oil; make sure to check the box to know exactly how much oil to add.
• Water; it’s important to measure the water carefully before adding. If you add too much, then the batter will become too thin and won’t bake correctly.

CHOCOLATE PUDDING

• 2 boxes (3.9 ounces, each) instant chocolate pudding mix; make sure to use instant pudding. I usually go for the Jell-O brand.
• 4 cups cold milk; cold milk will activate the instant pudding mix quickly.

WHIPPED CREAM

• 4 cups heavy cream, very cold; when you whip fresh whipped cream, you’re looking for stiff peaks. One of the best tricks to ensure you get them is to use a cold bowl when whipping the cream.
• 1/3 cup granulated sugar; granulated sugar will give the texture and flavor needed in homemade whipped cream.
• 1 ½ Tablespoons vanilla extract; this is going to bring the whipped cream to life! If you have that nice bottle of vanilla that you got from a trip to Mexico, make sure to use it for this recipe for an added rich sweetness to the whipped cream.
• Chocolate shavings, for garnish; take baking chocolate, or your favorite chocolate candy bar, and shave it down to sprinkle on top as a garnish for the dessert. 

INSTRUCTIONS

FOR BROWNIES

Preheat the oven to 325 F. degrees. Spray two 8-inch OR two 9-inch square baking pans with cooking spray.

Stir brownie mixes, eggs, oil, and water together in a large bowl until combined. Divide batter and spread out evenly among the two pans. *Bake as directed per instructions on the boxes. 

Carefully remove from the oven. Let brownies cool completely before cutting into squares.

FOR CHOCOLATE PUDDING

Pour the pudding mixes and 4 cups of cold milk into a large bowl.

Blend together with a whisk for a few minutes or until pudding thickens. Cover and place pudding in the fridge to chill before assembling the trifle. 

WHIPPED CREAM

Place the heavy cream, granulated sugar, and vanilla extract into a mixing bowl and beat with an electric hand-mixer until the cream reaches stiff peaks. Place whipped cream in fridge until ready to use.

ASSEMBLE THE TRIFLE

In a large glass dessert bowl, add one layer of brownies, one layer of whipped cream, and one layer of chocolate pudding. Repeat the layers again with the brownies, whipped cream, and chocolate pudding. End with the whipped cream and chocolate shavings. Serve and enjoy!

SERVINGS

This recipe yields 10 servings. This dessert is meant to go a long way. I highly recommend making this for a celebration, or family event when you know there are going to be a lot of people to help you enjoy this wonderful treat.

STORING

Store the trifle covered in the fridge for up to 2 days. After that point you’ll probably want to make it disappear. It can get a little soggy if it sits for too long.

ADDITIONS

Let your imagination run wild! I think that this dessert is perfect just the way it is, but if you want to add a little flare then try adding some fresh fruit in the layers. Fresh strawberries, blueberries, and raspberries go really well with this trifle. Also, don’t forget a cherry on top!

ENJOY THIS RECIPE? HERE ARE MORE OF MY FAVORITE BROWNIE RECIPES!

Lunch Lady Brownies – Get ready for a dose of nostalgia! Thick, chewy brownies topped with a thin layer of chocolate frosting that will take you back to grade school.

Rocky Road Brownies – Rich brownies are topped with marshmallows, melted chocolate chips, and walnuts. The road may be rocky, but it sure is delicious!

Twix Brownies – Is it a brownie, or a candy bar? It’s both! Rich, chocolatey brownies topped with a shortbread cookie, creamy caramel, and more chocolate.

Brownie Caramel Coconut Bars – Oh boy, are these to die for! Thick brownies topped with shaved bits of coconut, creamy caramel and chocolate chips.

Print

Brownie Trifle

Brownie Trifle is layered with chocolate brownies, chocolate pudding, and fresh whipped cream. Everyone will love this impressive dessert!

Servings 10

Ingredients

BROWNIES

• 2 boxes (18 ounces, each) brownie mixes (I like to use the Betty Crocker Supreme Chocolate Chunk mixes)
• + eggs, oil, and water called for on boxes

CHOCOLATE PUDDING

• 2 boxes (3.9 ounces, each) instant chocolate pudding mix
• 4 cups cold milk

WHIPPED CREAM

• 4 cups heavy cream
• 1/3 cup granulated sugar
• 1 ½ Tablespoons vanilla extract
• Chocolate shavings for garnish

Instructions

FOR BROWNIES

• Preheat the oven to 325 degrees F. Spray two 8-inch OR two 9-inch square baking pans with cooking spray. Stir brownie mixes, eggs, oil, and water together in a large bowl until combined. Divide batter and spread out evenly among the two pans. *Bake as directed per instructions on the boxes* Carefully remove from the oven. Let brownies cool completely before cutting into squares.

FOR CHOCOLATE PUDDING

• Pour the pudding mixes and 4 cups of cold milk into a large bowl. Blend together with a whisk for a few minutes or until pudding thickens. Cover and place pudding in the fridge to chill before assembling the trifle. 

FOR WHIPPED CREAM

• Place the heavy cream, granulated sugar, and vanilla extract into a mixing bowl. Beat with an electric hand-mixer until the cream reaches stiff peaks. Place whipped cream in fridge until ready to use.

ASSEMBLE

• In a large glass dessert bowl, add one layer of brownies, one layer of fresh whipped cream, and one layer of chocolate pudding. Repeat layers again with the brownies, whipped cream, and chocolate pudding. Top it all off with the whipped cream and chocolate shavings. Serve and enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Brownie Trifle appeared first on Life In The Lofthouse.

Everyone has their favorite style of dessert. Whether it’s pie, cake, or ice cream, there is always that one treat that we are drawn to. For me, it’s brownies. If there is a brownie of any kind near me, you can guarantee I will be having a sample of it. My recipe for Brownie Mix Cookies with Cream Cheese Frosting is a fun way to switch up the traditional brownie recipe. Topped with a generous spread of cream cheese frosting, these are wonderfully decadent and hard to resist!

BROWNIE MIX COOKIES WITH CREAM CHEESE FROSTING

These indulgent cookies start with a brownie mix to make life a little easier. Added to the mix are a few simple ingredients I imagine you already have in your kitchen! Mix and bake in hardly any time at all. The cream cheese frosting only makes them extra delicious. These cookies are perfect for all the chocolate lovers!

INGREDIENTS

Brownie Cookies

• 1 package (18.3 ounces) Fudge Brownie mix
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup butter, melted then cooled
• 2 Tablespoons water

Cream Cheese Frosting

• 5 ounces cream cheese, softened to room temperature
• 3 Tablespoons butter, softened to room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups powdered sugar

INSTRUCTIONS

Whisk together the brownie mix and flour in a large bowl. Stir in the eggs until combined, then butter and water. Batter will be thick. Cover and refrigerate for one hour.

Preheat the oven to 350 degrees F. Scoop tablespoonfuls of dough onto a lightly greased cookie sheet, spacing at least 2 inches apart. Bake for 10 to 12 minutes. Remove from the oven and let cool on the cookie sheets. Cool completely before frosting.

For the frosting, cream the cream cheese and butter together, with a hand mixer, on medium speed. Add in vanilla extract and powdered sugar. Beat until soft and creamy. Spread frosting on cooled cookies.

SERVINGS

This recipe yields 24 cookies. This recipe easily doubles if you need more.

ADDITIONS

Add chopped peanuts, walnuts, or pecans to the mixture before baking. If you need a little extra chocolate, try adding milk, dark, or even white chocolate chips for an even more indulgent cookie.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE BROWNIE TREATS!

Lunch Lady Brownies – Delicious chocolate brownies with a layer of chocolate frosting on top.

Twix Brownies – This layered dessert is stacked with chocolate brownie, shortbread cookie, caramel, and more chocolate on top!

Brownie Cookies with Mint Frosting – Rich chocolate brownie mixed with the hint of mint frosting creates a beautifully balanced cookie.

Brownie Caramel Coconut Bars – Chocolate brownies topped with buttery caramel, and bits of coconut.

Print

Brownie Mix Cookies with Cream Cheese Frosting

Brownie Cookies are a delicious way to enjoy both a cookie and brownie at once. Slathered with homemade cream cheese frosting, these are made to be shared!

Prep Time 1 hour hour 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24

Calories 178kcal

Ingredients

Brownie Mix Cookies

• 1 box (18.3 ounces) Fudge brownie mix (I used the Betty Crocker brand)
• 1 cup all-purpose flour
• 2 large eggs beaten
• 1/2 cup butter melted
• 2 Tablespoons water

Cream Cheese Frosting

• 5 ounces cream cheese, softened softened
• 3 Tablespoons butter softened
• 1 teaspoon vanilla extract
• 2 ¼ cups powdered sugar

Instructions

• For cookies: Whisk together the brownie mix and flour in a large bowl. Stir in the eggs until combined, then butter and water. Batter will be thick. Cover and refrigerate for one hour.
• Preheat the oven to 350 degrees F. Scoop tablespoonfuls of dough onto lightly greased cookie sheets, spacing at least 2 inches apart. Bake for 10 to 12 minutes. Remove from the oven and let cool on the cookie sheets. Cool completely before frosting.
• For frosting: Cream the cream cheese and butter together, with a hand mixer, on medium speed. Add in vanilla extract and powdered sugar. Beat until soft and creamy. Spread frosting on cooled cookies.

Nutrition

Serving: 1 cookie | Calories: 178kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Brownie Mix Cookies with Cream Cheese Frosting appeared first on Life In The Lofthouse.

Is it a cookie? Is it a brownie? The answer is neither and both at the same time! If you are in one of those moods where you can’t decide whether to make a batch of chocolate chip cookies or a pan full of chocolate brownies let this recipe be the tie breaker. Brookies are the beautiful and delicious marriage of both. When I discovered this recipe, I thought that I found some sort of forbidden treat. How can one thing be truly so scrumptious and irresistible? Make a batch of these to find out!

BROOKIES

One half of this treat is a traditional chocolate chip cookie that is total perfection. The other half is a rich, dense chocolate brownie that is out of this world. The two halves bake together resulting into the most wonderful dessert. Now the choice is yours to bite one side, or both.

INGREDIENTS

It may seem complicated, but it’s an easy recipe! Here are the ingredients:

• 1 ½ cups salted butter, softened
• 1 ½ cups granulated sugar
• 3 teaspoons vanilla extract
• 2 large eggs
• 4 cups + 2 Tablespoons all-purpose flour, divided
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips
• 1 cup white chocolate chips 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper or silpats.

Mix the butter and sugar in the bowl of a stand-mixer, or in a large bowl with an electric hand-mixer, until creamy and combined. Add the vanilla extract and eggs. Mix until well combined.

Slowly add in 4 cups of the all-purpose flour, baking powder, baking soda, and salt. Continue to mix until a dough forms. Divide the dough in two equal halves. Take one half of the dough and place it on a plate. Set aside.

Add the remaining 2 Tablespoons of flour to the dough inside the mixer/bowl. Mix until just combined. Stir in the 1 cup of semi-sweet chocolate chips. Remove this dough from the bowl and set aside.

Place the other half of dough back in the mixer/bowl. Add the cocoa powder and mix until combined. Stir in the white chocolate chips.

Scoop the dough using a ¼ cup measuring cup. (Each portion is ¼ cup.) Take one chocolate chip dough portion and take one double chocolate cookie portion. Press them together to form one large dough ball. Place on the prepared cookie sheets. Repeat with remaining dough.

*(You can also break the cookie dough balls apart, rotate, then press back together so you have 2 sections each of brownie and cookie dough per cookie. This is what I did.)

Bake in the preheated oven for 12 to 14 minutes, or until barely golden brown and set.

Remove from oven and let cookies cool right on the cookie sheets. Serve warm and enjoy!

SERVINGS

You can get 12 very large Brookies with this recipe. You can also cut them in half for 24 servings. These are a great treat for birthday parties, celebrations, or when you need to bake for a community event. They are sure to be a hit!

ENJOY THIS RECIPE? HERE ARE A FEW MORE 2 IN 1 COOKIES!

S’mores Cookies – The classic campfire dessert is baked right into a chocolate chip cookie for a warm and toasty treat.

Twix Cookies – The classic candy bar transforms into a homemade thumb cookie with caramel and chocolate drizzled on top.

Hot Cocoa Cookies – A warm cup of hot chocolate transforms itself into a baked cookie that compliments the winter months.

No Bake M&M Energy Bites – This little snack doubles as either an energizing treat or a quick and easy breakfast when you need to rush out the door.

Print

Brookies

You get the best of both worlds with half brownie and half chocolate chip cookie. Soft and delicious!

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Servings 12 large cookies

Calories 634kcal

Author Holly

Ingredients

• 1 ½ cups salted butter, softened
• 1 ½ cups granulated sugar
• 3 teaspoons vanilla extract
• 2 large eggs
• 4 cups + 2 Tablespoons all-purpose flour, divided
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips
• 1 cup white chocolate chips

Instructions

• Preheat the oven to 350 F°. Line two large cookie sheets with silpat liners or parchment paper. Set aside.
• Mix the butter and sugar in the bowl of a stand-mixer, or in a large bowl with an electric hand-mixer, until creamy and combined. Add the vanilla extract and eggs. Mix until well combined.
• Slowly add in 4 cups of the all-purpose flour, baking powder, baking soda and salt. Continue to mix until a dough forms. Divide the dough in two equal halves. Take one half of the dough and place it on a plate. Set aside.
• Add the remaining 2 Tablespoons of flour to the dough inside the mixer/bowl. Mix until just combined. Stir in the 1 cup of semi-sweet chocolate chips. Remove this dough from the bowl and set aside.
• Place the other half of dough back in the mixer/bowl. Add the cocoa powder and mix until combined. Stir in the white chocolate chips.
• Scoop the dough using a ¼ cup measuring cup. (Each portion is ¼ cup.) Take one chocolate chip dough portion and take one double chocolate cookie portion. Press them together to form one large dough ball. Place on the prepared cookie sheets. Repeat with remaining dough.
• *(You can also break the cookie dough balls apart, rotate, then press back together so you have 2 sections each of brownie and cookie dough per cookie. This is what I did.)
• Bake in the preheated oven for 12 to 14 minutes, or until barely golden brown and set. Remove from oven and let cookies cool right on the cookie sheets.

  Serve warm and enjoy!

Notes

Recipe adapted from: Mel’s Kitchen Cafe.com and Cooking with Karlie.com

Nutrition

Serving: 1 large cookie | Calories: 634kcal | Carbohydrates: 77g | Protein: 8g | Fat: 45g

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Brookies appeared first on Life In The Lofthouse.

I try not to use this phrase often, but I must say that these Fudge Brownies are the best brownies I have ever had. Hands down. They are everything that you want a brownie to be; rich, gooey and full of sweet chocolate flavor. I would be surprised if you didn’t close your eyes and moan as you take a bite from this dessert. I believe this is the Holy Grail of all brownie recipes!

FUDGE BROWNIES

There are a few brownie recipes that can be found on my website, but once you make this one it will be hard to venture away from. This chocolate masterpiece has a base of rich chocolate brownie batter that you can customize your fudginess level with. Yes, customize! All you need to do is alter your baking time depending on how fudgy you like them. More on this later.

Chocolate chunks are also mixed in the batter and spread all over the top for the ultimate fudge brownie.

INGREDIENTS

• Melted butter
• Neutral oil (vegetable oil or refined avocado oil)
• Light Brown sugar
• Granulated sugar
• Eggs
• Vanilla
• All-Purpose flour
• Unsweetened cocoa powder
• Salt
• Good quality milk chocolate (I use Lindt milk chocolate) or milk chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees F. Mix the melted butter, oil and both sugars together in a large bowl. Add the eggs and vanilla extract. Mix until combined. (I did this all with a spatula. I did not use an electric mixer.)

In a separate large bowl, add the flour, cocoa powder, and salt. Using a whisk, stir and sift to combine these dry ingredients together. Gradually add this mixture into the wet mixture just until combined. Don’t over-mix.  Fold in half of the chocolate chunks. Batter will be thick.

Pour batter into a greased 8×12 OR 9×13-inch baking dish. Spread out evenly. Top batter evenly with the remaining chocolate chunks/chips.

BAKING TIMES

Here in the Lofthouse we believe that the fudgier the brownie, the better. You may think a little differently, so I’ll provide alternate cooking times for your desired consistency of brownie.

If you like very fudgy brownies only bake for 22 to 25 minutes. A toothpick inserted at this point will come out dirty. From there you can cook longer for a more finished product.

For a more set brownie bake for 30 to 35 minutes.

*Please note all ovens heat differently and that I only tested this recipe using a 9×13-inch baking dish.

SERVINGS

This recipe yields 16 small brownies, or 8 large. As much as I love this recipe and still think they are the absolute best, I can only bring myself to eat a smaller piece. Although, I find myself going back for more later.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE BROWNIES!

Brownie Pie – A gooey chocolate brownie pie made with a pie crust. Best served with a scoop of vanilla ice cream.

Ghost Brownies – A spooky and delicious way to celebrate Halloween! Chocolate brownies with a marshmallow ghost tower on each piece.

Glazed Lemon Brownies – A tart twist on an already perfect original. This recipe may have you double guessing your loyalty.

Caramel Brownie Coconut Bars – This rich and indulgent recipe has gooey caramel over chocolate brownies with flakes of shaved coconut.

Print

Fudge Brownies

These Fudge Brownies may be the best brownies I have ever tasted. They are rich, full of chocolate goodness and irresistible!

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Servings 16

Ingredients

• 1 cup salted butter melted
• 2 Tablespoons neutral oil (vegetable or refined avocado oil) (I prefer refined avocado oil)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 1/2 Tablespoon vanilla extract
• 1 ¼ cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 8 ounces good quality milk chocolate, chopped in large chunks, divided I use Lindt milk chocolate (OR you can use milk chocolate chips)

Instructions

• Preheat oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper or grease with non-stick spray. Set aside.
• Mix melted butter, oil and both sugars together in a large bowl. Add the eggs and vanilla extract. Mix until combined. *(You can mix this all by hand with a spatula or use an electric hand mixer.)
• In a separate large bowl, add the flour, cocoa powder, and salt. Using a whisk, stir and sift to combine these dry ingredients together. Gradually add dry mixture into the wet mixture just until combined. Don’t over-mix. Fold in half of the chocolate chunks. Batter will be thick.
• Pour batter into the prepared baking dish. Spread out evenly. Top batter evenly with the remaining chocolate chunks/chips.
• *For fudgy brownies bake for 22 to 25 minutes.

  *For more set brownies bake for 30 to 35 minutes.
• Carefully remove brownies from oven. Allow to cool for at least 1 hour before cutting. Serve and enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Fudge Brownies appeared first on Life In The Lofthouse.

Last Saturday I spent the morning cleaning our house and baking these Glazed Lemon Brownies. As soon as I pulled them out of the oven my Mom called inviting us to her company barbecue. Kale was heading out of town to the Super Cross race in Las Vegas, so I took her up on the invitation and headed over to the park with the kids!

We ate hot dogs, chips and cookies while the kiddos played on the play ground. It was a lot of fun! At the barbecue I told Mom about the brownies I had just made, but wasn’t sure how they turned out. I told her I’d let her be my taste-tester to see if they were worthy of the blog. She was all excited. My Mom is a big lemon-lover, just like me. Or maybe I’m a lemon-lover, just like her?

Once we were home from the barbecue I snapped a few pics for the blog, and then took a bite. The results? Heaven! Lemon brownie heaven! The flavor of lemon is just perfect, and they’re soft and moist, just like a brownie should be. And that glaze. Seriously, the best.

I took a few more pictures and then packed some up to take to Mom. Of course, she ended up loving them! I think I might need to make her another batch for Mother’s Day, and you should probably make a batch for your Mom too.

MORE BROWNIE RECIPES YOU MAY LIKE:

Twix Brownies

Rocky Road Brownies

Lunch Lady Brownies

Chocolate Fudge Brownies

Print

Glazed Lemon Brownies

Lemon flavored brownies with a sweet lemon glaze!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 18

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup salted butter softened
• 4 large eggs
• 1/4 cup freshly squeezed lemon juice
• 2 Tablespoons fresh lemon zest

LEMON GLAZE

• 1 ½ cups powdered sugar
• 2 Tablespoons fresh lemon juice
• 2 teaspoons lemon zest

Instructions

Lemon Brownies

• Preheat oven to 350° F. Grease a 9×13-inch baking pan with non-stick spray. (Or you can line with parchment paper for easy removal).
• In a large bowl, whisk the flour, sugar, baking powder and salt together. Add softened butter to flour mixture, stir with a spatula until combined.
• In a medium bowl, whisk together the eggs, lemon juice and lemon zest. Pour mixture into the flour mixture. Stir with a spatula until smooth and combined. (A few lumps may remain).
• Pour batter into prepared baking pan and spread out evenly. Bake 30 to 35 minutes or until a toothpick inserted in center comes out mostly clean. Remove from oven and allow to cool completely before glazing.

Lemon Glaze

• Whisk together glaze ingredients until smooth. Pour and spread evenly over cooled brownies. Let glaze set before cutting into bars. Serve and enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Glazed Lemon Brownies appeared first on Life In The Lofthouse.

Who says you can have too much chocolate? I love testing the limits of dessert perfection, and this Brownie Pie is proof that more can definitely be better. Rich, fudgy chocolate brownie batter layered over a buttery, flaky pie crust creates the ultimate chocolate pie experience. This indulgent brownie dessert is sinfully delicious, perfect for chocolate lovers, and makes an impressive treat for any occasion. The buttery crust adds a surprising crunch and depth to the fudgy center, you might never go back to regular brownies after trying this easy dessert recipe!

BROWNIE PIE

The rich chocolate brownie filling of this pie is decadence at its finest: fudgy, chocolatey, and utterly irresistible. Nestled atop a buttery, flaky pie crust, it adds an addicting crunch that takes your brownies to the next level. Once you try this combination, your classic brownie recipe will never look the same! This homemade pie recipe is perfect for birthdays, potlucks, holiday gatherings, or any celebration. If you’re not a pumpkin pie lover, serve this at your next Friendsgiving and Thanksgiving gathering. A slice of this homemade brownie pie with a scoop of vanilla ice cream is pure dessert bliss, the kind where you close your eyes and savor every bite, knowing you’ve found your happy place. If you’re a brownie lover, this recipe will not disappoint!

Find my expert tips on how to make brownie pie from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Brownie Pie Recipe:

• Easy-To-Make: Simple one-bowl filling and straightforward instructions make this classic brownie pie recipe beginner-friendly.
• Decadent Chocolate Flavor: Rich, fudgy chocolate filling made with semi-sweet chocolate and cocoa for the ultimate indulgence.
• Buttery, Flaky Crust: A pre-made or homemade pie crust adds the perfect layer of crunch and flavor.
• Versatile Serving Options: Delicious on its own or topped with vanilla ice cream and hot fudge for an extra treat.
• Perfect For Any Occasion: Ideal for birthdays, potlucks, holiday gatherings like Thanksgiving, or anytime you want to impress with a decadent chocolate dessert.

Ingredients

• 1 (9 inch) refrigerated pie crust/dough, unbaked (I use the Pillsbury brand of crust) OR use a homemade pie crust to fit a 9-inch deep dish pie plate.
• 1 cup half and half (OR use 1/2 cup whole milk and 1/2 cup heavy whipping cream mixed together)
• 1/4 cup salted butter
• 8 ounces semi-sweet baking chocolate
• 1 ⅓ cups granulated sugar
• 1/4 cup brown sugar
• 2 large whole eggs
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt

Instructions

Preheat oven to 350 degrees F. Press and form the refrigerated pie dough (or homemade pie dough) into the deep dish pie plate. Set aside.

In a large, microwave-safe bowl, heat the half and half, butter and semi-sweet chocolate until melted. Stir to combine. Let cool for 5 minutes.

Add both sugars, eggs, egg yolks and vanilla extract to the chocolate mixture. Beat until combined.

Add the cocoa, flour and salt. Beat again until combined and smooth. Don’t over mix. Pour mixture into the prepared pie plate. Spread out evenly.

Bake pie for 55 to 60 minutes, or until toothpick inserted in center comes out clean. (*The filling will rise higher than the pie plate as it bakes. This is okay. It will deflate and fill the pan as it cools.) Cool pie then slice. Serve with vanilla ice cream and hot fudge, if desired.

Servings

This pie makes 8 servings. If you have a family of 8 this dessert is perfect to make. If your family is larger, perhaps you could cut each piece slightly smaller. I should really emphasize the word rich when I talk about this pie. A little piece of pie can go a long way!

Storage and Reheating

Store the cooled leftover pie in the refrigerator, covered, for 3-4 days. A fully baked pie isn’t ideal for freezing, but you can freeze the crust or unbaked filling for 1-2 months and bake later. Reheat slices in the microwave for 15–20 seconds or in a 300°F oven for 5-10 minutes, and serve with ice cream or hot fudge.

Holly’s Tips for The Best Brownie Pie:

• Use Quality Chocolate: Semi-sweet baking chocolate makes a huge difference in flavor. Avoid chips labeled “baking” with fillers. They won’t give the same rich, fudgy taste.
• Don’t Overmix: Once you add the cocoa, flour, and salt to the batter, mix just until smooth. Overmixing can make the pie too dense.
• Microwave Carefully: Heat the half-and-half, butter, and chocolate in short bursts, stirring in between, to prevent burning.
• Watch the Bake Time: The filling will rise above the pie plate while baking and settle as it cools. A toothpick should come out mostly clean with a few moist crumbs.
• Switch It Up: For a little added texture, try adding chopped nuts. If you have a big sweet tooth, mix in chocolate chips or pieces of toffee bits.
• Serve It Warm: For the best results, serve warm with vanilla ice cream or a drizzle of hot fudge for a decadent dessert experience.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Brownie Trifle next.

Looking for more delicious pie recipes? My Caramel Cream Pie and Shredded Apple Pie are great places to start.

In the mood for something different? My S’mores Cookie Bars contain marshmallow and chocolate filling sandwiched between graham cookie bars.

Can’t get enough of chocolate? My Oreo Pudding Poke Cake is a chocolate cake soaked in Oreo pudding with a fluffy whipped cream frosting and crushed Oreos.

Have you made this Brownie Pie recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BrowniePie #ThanksgivingPieRecipes #LifeInTheLofthouse

Print

Brownie Pie

This incredible Brownie Pie is overflowing with a chocolate brownie filling over a buttery flaky crust.

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Servings 8

Ingredients

• 1 (9 inch) refrigerated pie crust/dough, unbaked (I use the Pillsbury brand of crust) OR use a homemade pie crust to fit a 9-inch deep dish pie plate.
• 1 cup half and half (OR use 1/2 cup whole milk and 1/2 cup heavy whipping cream mixed together)
• 1/4 cup salted butter
• 8 ounces semi-sweet baking chocolate
• 1 ⅓ cups granulated sugar
• 1/4 cup brown sugar
• 2 large whole eggs
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt

Instructions

• Preheat oven to 350 degrees F. Press and form the refrigerated pie dough (or homemade pie dough) into the deep dish pie plate. Set aside.
• In a large, microwave-safe bowl, heat the half and half, butter and semi-sweet chocolate until melted. Stir to combine. Let cool for 5 minutes.
• Add both sugars, eggs, egg yolks and vanilla extract to the chocolate mixture. Beat until combined.

  Add the cocoa, flour and salt. Beat again until combined and smooth. Don't over mix. Pour mixture into the prepared pie plate. Spread out evenly.
• Bake pie for 55 to 60 minutes, or until toothpick inserted in center comes out clean. (*The filling will rise higher than the pie plate as it bakes. This is okay. It will deflate and fill the pan as it cools.)

  Cool pie then slice. Serve with vanilla ice cream and hot fudge, if desired.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Brownie Pie appeared first on Life In The Lofthouse.

When it comes to Halloween treats, few desserts bring as much fun (and laughter) as these Ghost Brownies. They’re spooky, silly, and delicious all at once, which makes them the perfect treat for any Halloween party or family night. Every time I make these marshmallow ghost brownies, I know I’ve done my job when they bring out giggles, smiles, and plenty of “mmm” sounds as everyone digs in.

The first time I baked these Halloween brownies, I couldn’t stop laughing at how cute and ghostly they looked, and my kids couldn’t stop eating them because they’re just that good. The combination is simple but irresistible: a rich, fudgy brownie topped with a fluffy marshmallow ghost, covered in creamy white frosting, and decorated with spooky faces.

GHOST BROWNIES

Halloween desserts are my favorite kind of baking, and these easy ghost brownies have quickly become a tradition in our house. Not only do they taste amazing, but they also double as a fun family activity. After carving pumpkins, we gather around to decorate our ghost brownies, letting everyone add their own creative (and sometimes creepy) twist to each marshmallow ghost. It’s such a fun way to celebrate the season together.

These Halloween marshmallow ghost brownies are always a hit with both kids and adults, and they’re perfect for school parties, Halloween potlucks, or simply a festive night at home. If you’re looking for a Halloween brownie recipe that’s festive, family-friendly, and guaranteed to disappear quickly, these Ghost Brownies are it. Try making them this year, and I promise they’ll become a new Halloween tradition in your home too!

Find my expert tips on how to make ghost brownies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Halloween Ghost Brownies Recipe:

• Quick & Easy-To-Make: Use a boxed brownie mix or store-bought brownies for a fast and simple Halloween treat.
• Kid-Friendly: Decorating the marshmallow ghosts is a hands-on activity kids and adults will love.
• Deliciously Sweet: Soft, fudgy brownies topped with fluffy marshmallows and creamy frosting create the ultimate indulgent bite.
• Customizable: Use an edible marker or decorating gel to give each ghost a unique personality.
• Perfect For Parties: These Halloween brownies are bite-sized, easy to serve, and sure to disappear fast at any gathering.

Ingredients

• 1 box (1 lb. 2.4 ounces) Betty Crocker Supreme Brownie Mix (OR use your favorite homemade brownies like my Chocolate Fudge Brownies as the base).
• Ingredients called for on box (water, vegetable oil and egg)
• OR purchase 16 store-bought/ premade brownies
• 1 container (16 ounces) white frosting
• 16 large marshmallows
• 1 black edible marker OR black decorating gel (I bought edible markers from Amazon.)

Instructions

Bake brownies according to package directions on box. Cool completely. Cut into 16 squares.
Top each brownie piece with 1 large marshmallow.

Scoop frosting into a microwave-safe bowl. Microwave for 10 to 12 seconds. Stir. Top each marshmallow with enough frosting to cover it completely. Let cool for 2 minutes.

With a black edible marker, draw on 2 circles for the eyes and a circle for the mouth, on each marshmallow. OR if using decorating gel, pipe 2 dots for eyes, and a circle for the mouth, on each marshmallow. Serve and enjoy your spooky Halloween brownies!

Servings

This brownie recipe makes 16 squares.

Storage and Reheating

Store your Ghost Brownies in an airtight container in the refrigerator for 3 to 5 days to keep them fresh and the marshmallows soft. To reheat and enjoy them warm, microwave individual brownies for 10–15 seconds or heat a batch in a 300°F (150°C) oven for 5–7 minutes, loosely covered with foil to prevent the marshmallows from browning too quickly. These tips help your Halloween marshmallow ghost brownies taste freshly baked, even if you make them ahead of time.

Holly’s Tips for The Best Ghost Brownies:

• Any Brownie Batter Will Do: Boxed brownie mix works great for convenience, but homemade brownies add extra richness and fudgy texture. You can use any brownies you want! If you prefer homemade brownies, try my Chocolate Fudge Brownies as a base, or you can make your favorite box of brownie mix.
• Cool Completely Before Decorating: Make sure brownies are fully cooled so the marshmallows don’t melt and the frosting sets properly.
• Use Large Marshmallows: They create the perfect ghost shape and hold up well under frosting.
• Frosting Consistency Matters: Microwave frosting briefly and stir well; it should be smooth and pourable but not too runny so it stays on the marshmallow.
• Get Creative: Edible markers are quick and precise, while decorating gel gives a more playful, piped look. You can’t go wrong with either for crafting the eyes and mouth! Each ghost can have a unique expression; let kids join in for a fun, festive activity.
• Serve After Decorating: For the best texture and appearance, enjoy the brownies within a few hours of adding frosting and marshmallow ghosts.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My chocolate Mummy Cupcakes are just as rich and spooktakular!

In the mood for something savory? My Mummy Hot Dogs are a creative and flavorful twist on the classic pigs in a blanket.

Looking for an easy Halloween party snack? My Monster Munch is filled with pretzels, candy corn, and Chex mix covered in white chocolate.

Craving something crunchy and sweet? My Candy Corn Rice Krispie Cupcakes feature crispy marshmallow-packed treats topped with frosting.

Looking for a crowd-pleasing Halloween party dessert? My Spider Web Cookie is a giant chocolate cookie topped with orange frosting in a spider-web formation. Yum!

Have you made this Ghost Brownies recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GhostBrownies #HalloweenTreat #HalloweenDesserts #LifeInTheLofthouse

Print

Ghost Brownies

Ghost Brownies will put a smile on everyone’s face! These delicious Halloween treats are ooey, gooey and a little bit BOOey.

Servings 16

Author Life in the Lofthouse

Ingredients

• 1 box (1 lb. 2.4 ounces) Betty Crocker Supreme Brownie Mix (OR use your favorite homemade brownies)
• Ingredients called for on box (water, vegetable oil and egg)
• OR purchase 16 store-bought/ premade brownies
• 1 container (16 ounces) white frosting
• 16 large marshmallows
• 1 black edible marker OR black decorating gel (I bought edible markers from Amazon.)

Instructions

• Bake brownies according to package directions on box. Cool completely. Cut into 16 squares.
• Top each brownie piece with 1 large marshmallow.
• Scoop frosting into a microwave-safe bowl. Microwave for 10 to 12 seconds. Stir. Top each marshmallow with enough frosting to cover it completely. Let cool for 2 minutes.
• With a black edible marker draw on 2 circles for the eyes, and a circle for the mouth, on each marshmallow.

  OR if using decorating gel, pipe 2 dots for eyes, and a circle for the mouth, on each marshmallow. Serve!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Ghost Brownies appeared first on Life In The Lofthouse.

If you’re looking for the ultimate easy dessert dip for parties, this Brownie Batter Dip is always a go-to for parties and gatherings. I originally made it for a Book Club party after spotting it on Pinterest, and I instantly knew it would be a hit. And wow, it absolutely delivered! One bite and everyone was hooked! This no-bake brownie batter dip is rich, creamy, chocolatey, and completely egg-free, so it’s safe to enjoy by the spoonful. It tastes just like classic brownie batter but comes together in minutes with simple ingredients. Think chocolatey, fluffy, dessert-dip perfection that’s impossible to resist.

BROWNIE BATTER DIP

What makes this recipe even better is how versatile it is. Serve it with strawberries, marshmallows, pretzels, vanilla wafers, cookies, or fresh fruit. Everything tastes amazing dipped into this creamy chocolate goodness. It’s the perfect dessert dip for game day, holidays, book club, or last-minute entertaining. Another bonus? This quick no-bake dessert takes less than 15 minutes to make and can easily be prepared ahead of time. Just store it in the fridge until you’re ready to serve, and it’ll be perfectly chilled and ready to impress.

Find my expert tips on how to make brownie batter dip from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Quick & Easy Brownie Batter Dip Recipe:

• No-Bake Dessert: This brownie batter dip comes together without turning on the oven, making it perfect for warm days or last-minute entertaining.
• Egg-Free & Safe to Eat: Enjoy all the rich, chocolatey flavor of classic brownie batter in a completely egg-free dessert dip. No concerns for salmonella here!
• Ultra Chocolatey & Chocolatey: Cream cheese, butter, cocoa powder, and brown sugar create a smooth, fluffy texture that tastes just like real brownie batter.
• Make-Ahead Friendly: Prep this no-bake chocolate brownie batter dip ahead of time and store it in the fridge so it’s chilled and ready to serve. This easy party dip is always a crowd-pleaser for holidays, game day, book club, or potlucks.
• Endless Dipping Options: Serve with strawberries, pretzels, marshmallows, vanilla wafers, cookies, or fruit for a fun and customizable dessert spread.

Ingredients

• 1 block (8 ounces) cream cheese, softened
• 1/4 cup salted butter, softened
• 2 ½ cups powdered sugar
• 2 Tablespoons milk
• 5 Tablespoons cocoa powder
• 2 Tablespoons brown sugar
• 1 teaspoon vanilla extract
• Chocolate chips (for garnish, optional)

Instructions

In a large bowl, or stand mixer, beat together cream cheese and butter until light and fluffy (about 1 to 2 minutes)

Slowly beat in the 2 1/2 cups of powdered sugar and 2 Tablespoons of milk, until creamy. Add cocoa powder, brown sugar and vanilla. Beat until creamy and smooth, or until it reaches your desired consistency. (You can add 1 more Tablespoon of milk, if needed)

Serve dip with strawberries, vanilla wafers, pretzels, marshmallows, or whatever your heart desires! Enjoy!

Servings

Yields: 3 heaping cups of brownie batter dip. This chocolate party dip is the kind of dessert that disappears fast, so you might want to make a double batch.

Storage

Store the leftover brownie batter dip in an airtight container in the refrigerator for up to 3 days. The dip is best served chilled or slightly softened, so if it becomes firm after refrigerating, let it sit at room temperature for 10-15 minutes and stir until smooth. This no-bake brownie batter dip does NOT require reheating, as warming it can alter the creamy texture. Freezing is also not recommended, as the cream cheese base can separate when thawed.

Holly’s Tips for The Best Brownie Batter Dip:

• Let Ingredients Sit At Room Temperature: Make sure the cream cheese and butter are completely softened before mixing to achieve an ultra-smooth, fluffy brownie batter dip with no lumps.
• Sift The Cocoa Powder: Sifting the cocoa powder helps prevent clumps and creates a rich, velvety chocolate dessert dip texture.
• Adjust Consistency To Taste: For a thicker dip, use slightly less milk; for a lighter, creamier no-bake brownie batter dip, add an extra tablespoon of milk and mix until smooth.
• Boost The Chocolate Flavor: For an even deeper chocolate taste, use Dutch-processed cocoa powder or mix in a handful of mini chocolate chips.
• Chill Before Serving: Let the dip chill in the refrigerator for 30 minutes before serving to enhance the flavor and create the perfect scoopable texture.
• Make It Your Own: Add a pinch of espresso powder, sea salt, or swap in flavored extracts like almond or peppermint to customize your best brownie batter dip.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Peanut Butter Brownie Batter Dip is just as creamy and delicious.

Looking for more party-ready appetizers or dessert dips? You can’t go wrong with my Oreo Dip, Easy Fruit Dip, Caramel Apple Dip, and Strawberry Cheesecake Dip.

Have you made this Brownie Batter Dip recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #EasyPartyDip #BrownieBatterDip #LifeInTheLofthouse

Print

Brownie Batter Dip

A luscious dessert dip that tastes just like brownie batter!

Prep Time 15 minutes minutes

Servings 3 cups

Author Holly

Ingredients

• 1 block (8 ounces) cream cheese softened
• 1/4 cup salted butter softened
• 2 ½ cups powdered sugar
• 2 Tablespoons milk
• 5 Tablespoons cocoa powder
• 2 Tablespoons brown sugar
• 1 teaspoon vanilla extract
• Chocolate chips for garnish optional

Instructions

• In a large bowl, or stand mixer, beat together cream cheese and butter, until light and fluffy (about 1 to 2 minutes)
• Slowly beat in the 2 1/2 cups of powdered sugar and 2 Tablespoons of milk, until creamy. Add cocoa powder, brown sugar and vanilla. Beat until creamy and smooth, or until it reaches your desired consistency. (You can add 1 more Tablespoon of milk, if needed)
• Serve dip with strawberries, vanilla wafers, pretzels, marshmallows, or whatever your heart desires! Enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Brownie Batter Dip appeared first on Life In The Lofthouse.

Oh, friends. These Cookies and Cream brownies are truly delicious and so incredible. Chocolate fudge-like brownies slathered with a creamy Oreo frosting. Mmmm They are a must-make!

I dreamed up the idea of these brownies one night after I had made my Lunch Lady Brownies for my sister’s birthday. I thought an Oreo buttercream frosting would only make them better- and I was absolutely right!

You just can’t go wrong with Oreo cookies. Imagine the flavors of an Oreo in a creamy buttercream frosting. Oh, it is delicious and was the perfect way to top these brownies. 

I will warn you that these little chocolate brownie bars are addictive. It was so hard not to take bites as I photographed them. haha.

I decided right there and then that I was sending the rest with Kelsey to a friend’s party she was attending. When she came home from the party she told me they were a hit! I was so happy to hear that, but not surprised. They are GOOD! 

TRY THESE OTHER DELICIOUS BROWNIE RECIPES:

Twix Brownies

Lunch Lady Brownies

Rocky Road Brownies

Brownie Cheesecake Bites

Print

Cookies and Cream Brownies

Chocolate fudge brownies are topped with a creamy Oreo frosting. These brownies are incredible and the perfect dessert to wow anyone!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Author Holly

Ingredients

Brownies

• 1 cup salted butter melted
• ½ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 1 Tablespoon vanilla extract

Cookies and Cream Frosting

• 1 cup salted butter softened
• 2 teaspoons vanilla extract
• 3 Tablespoons milk or heavy cream
• 4 cups powdered sugar
• 12 Oreo cookies finely crushed

Instructions

Brownies

• Preheat oven to 350° F. Line a 9×13-inch baking dish with foil. Spray foil with non-stick spray. Set aside.
• In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
• Add the flour and granulated sugar. Beat together. Add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick.)
• Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out mostly clean. Let cool completely before frosting.

Cookies and Cream Frosting

• In a large bowl, blend the butter, vanilla and milk together. Slowly add in powdered sugar and beat until creamy and fluffy. Fold in crushed Oreo cookies just until combined. Frost brownies evenly with frosting. Slice into 16 bars, serve and enjoy!

Notes

Nutrition Info: 1 brownie = 428 calories / 37 fat / 45 carbs / 4 protein

Recipe makes 16 brownies total. 

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Cookies and Cream Brownies appeared first on Life In The Lofthouse.

It’s Jodi again from 5 Boys Baker.com and I’m sharing a delicious, decadent brownie recipe that I know you’re going to love. These Brownie Caramel Coconut Bars have the best of so many worlds. . . chocolate, caramel and coconut. I love them all.

After many years of baking, I’ve come to the conclusion that you can never have too many chocolate chip cookie or brownie recipes. You just can’t.  

The first time I tasted these brownies was probably over 10 years ago. My aunt made and brought them to a family party and I fell in love with them. I’m not usually a fan of nuts in cookies and brownies, but the combination of the caramel, chocolate chips, and nuts was pretty dang good. I’m always playing around with recipes and decided to give toasted coconut a try in place of the nuts. Best decision ever.

I love coconut, and toasting it adds depth, brings out a nutty flavor and gives it a crispier texture, which I love. If you’re not a fan of coconut, go ahead use some chopped pecans or almonds if you’d like. These brownies will be amazing anyway.

I love this cold, but they’re also equally delicious at room temperature. Make sure you store them in a cool, dry place though, because once you cut into them, the caramel tends to ooze down the sides.

MORE BROWNIE RECIPES YOU MAY LIKE:

Twix Brownies

Lunch Lady Brownies

Brownie Batter Dip

Cookies and Cream Brownies

Print

Brownie Caramel Coconut Bars

Brownie Caramel Coconut Bars are loaded with chocolate chips, melted caramel, toasted coconut and more chocolate!

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 9

Ingredients

Brownies

• 1/2 cup granulated sugar
• 2 Tablespoons salted butter
• 2 Tablespoons water
• 1 cup semi-sweet chocolate chips
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 1/4 teaspoons baking soda
• 1/2 cup semi-sweet chocolate chips

Caramel Topping

• 30 caramels unwrapped (I use Kraft brand)
• 1/4 cup salted butter
• 2 Tablespoons heavy cream

Topping

• 1/2 cup toasted coconut
• 1 cup chocolate chips (I used half milk and half semi-sweet)

Instructions

Brownie Layer

• Heat oven to 350°F. Line a 9-inch square baking pan with parchment paper and then spray paper with cooking spray.
• Combine the granulated sugar, butter and water in medium saucepan. Cook over low heat, stirring constantly, until mixture boils. Remove from heat and immediately stir in the 1 cup of semi-sweet chocolate chips until melted.
• Beat in the eggs and vanilla until blended. Add flour and baking soda, mix just until combined. Stir in the 1/2 cup semi-sweet chocolate chips. Spread batter into the prepared pan.
• Bake for 18 to 20 minutes or until toothpick inserted comes out clean.

Caramel Layer

• While the brownies are baking, prepare the caramel layer by combining caramels, butter and heavy cream in a microwave-safe bowl. Microwave for 1 minute then stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred.
• Immediately pour caramel topping over the brownies and carefully spread out evenly. Sprinkle the top evenly with the toasted coconut and chocolate chips. Allow the brownies to cool completely. Cut, serve and enjoy!

Notes

My favorite way to toast coconut is to put it in a large skillet and cook it on the stovetop over medium-low heat, stirring frequently, cook it until it’s golden brown (about 4-5 minutes). Another way is to heat the oven to 350°F and spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally

Recipe by: 5 Boys Baker.com

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Brownie Caramel Coconut Bars appeared first on Life In The Lofthouse.

I apologize for being MIA lately. We have been so busy the last week with Emma’s birthday party and getting ready for the new school year. I have to be honest, I am so happy the kids start school tomorrow. I love them dearly, and we had an incredible summer, but Momma’s ready for a little peace while I work now.

TWIX BROWNIES

These Twix Candy Bar copycat brownies were the star dessert at Emma’s birthday party. They taste just like the famous candy bar with the caramel and shortbread layers. The brownie at the bottom take them to that next level of deliciousness. I will say they do take longer to make than most brownie recipes, but they are well worth it! Trust me.

Print

Twix Brownies

Prep Time 2 hours hours

Cook Time 28 minutes minutes

Total Time 2 hours hours 28 minutes minutes

Servings 24

Author Holly

Ingredients

BROWNIE LAYER

• 1 cup salted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 ⅓ cups all-purpose flour

SHORTBREAD LAYER

• 1 box (10 ounces) Lorna Doone's shortbread cookies
• 6 ounces cream cheese softened
• 1/2 cup granulated sugar

CARAMEL LAYER

• 1 bag (11 ounces) caramel bits
• 2 Tablespoons milk

CHOCOLATE LAYER

• 1 ½ cups milk chocolate chips
• 1 Tablespoon shortening

Instructions

• BROWNIES: Preheat oven to 350° F. Grease a 9×13-inch glass baking pan with non-stick spray. Cream butter and sugar together in a large mixing bowl. Add eggs and vanilla and mix until just combined. Add salt, cocoa powder and flour gradually to wet mixture until combined. Don't over mix. Pour brownie batter into prepared pan and spread out evenly. Bake 25 to 28 minutes. Remove from oven and cool completely.
• SHORTBREAD LAYER: Place shortbread cookies in a food processor and crush until fine crumbs. Place crumbs in a bowl and add cream cheese and sugar. Beat with a hand-mixer until combined. Press this mixture evenly over cooled brownies.
• CARAMEL LAYER: Place caramel bits and milk in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted. Pour over shortbread layer. Place in fridge to let cool completely.
• CHOCOLATE LAYER: Place chocolate chips and shortening in a microwave-safe bowl. Microwave in 30 second increments until melted. Pour over caramel layer. Place in fridge to let brownies set before slicing and serving. Enjoy!

Notes

*This recipe makes 12 large brownies or 24 small brownies.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Twix Brownies appeared first on Life In The Lofthouse.

These Rocky Road Brownies, my friends, are nothing short of spectacular! Thick chocolate brownies covered in all kinds of deliciousness.

I usually make a treat on Sundays for our ‘cheat day’, and last Sunday these gorgeous and yummy brownies are what I whipped up.

Normally, I love to make these Chocolate Fudge Brownies (they are to-die-for!) but to keep it extra simple this time I used a box brownie mix. Once they came out of the oven I topped them with mini marshmallows, chocolate chips and chopped walnuts.

The marshmallows slightly melt from the heat of the brownies, and makes these all the more amazing. These are a new family-favorite!

MORE MUST-MAKE BROWNIE RECIPES!

Twix Brownies

Lunch Lady Brownies

Glazed Lemon Brownies

Cookies and Cream Brownies

Print

Rocky Road Brownies

Thick chocolate brownies topped with marshmallows, chocolate chips and walnuts. These will become a family-favorite!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16

Author Holly

Ingredients

• 1 box (18.3 ounces) Fudge Brownie mix (OR use your favorite homemade brownie recipe for a 9×13 pan.)
• (eggs, water and oil as called for on box)
• 1 bag (10 ounces) miniature marshmallows
• 1 cup milk chocolate chips
• 1/2 cup chopped walnuts

Instructions

• Prepare and bake brownies in a 9×13-inch baking dish according to package directions.
• As soon as you remove brownies from oven, sprinkle evenly with miniature marshmallows. Top marshmallows with chocolate chips and chopped walnuts. Let cool completely before slicing into squares and serving.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Rocky Road Brownies appeared first on Life In The Lofthouse.