No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Hey friends!

I’m so excited to be bringing you this creamy, outrageously chocolaty Brownie Batter Cheesecake today!

This recipe comes from my dear friend Julianne’s brand spankin’ new cookbook, No Bake Treats! If you know me, you know I love to bake (uh, this blog should make that obvious). But in the summertime, it’s often really hard for me to justify turning on the oven when it’s so dang hot outside.

Enter: No Bake Treats. This book is a culinary godsend, folks. A beacon of light and hope in the miserable summer months. A talisman to guide you through life, one no-bake cheesecake or parfait at a time.

And when I got my hands on this book, I immediately marked most of the pages with Post-Its about what I needed to make rightnow. And duh, this Brownie Batter Cheesecake was number one… but there are so many I’m dying to whip up. Things like… Chocolate Stout Dirt Pudding (a grown-up version of your fave childhood treat!), Coconut Lime Cookie Truffles, German Chocolate Cookie Cups, No-Churn Snickerdoodle Cookie Dough Ice Cream, and Salty Chocolate Bacon Mini Tarts (!!), just to name a few.

But being a die-hard brownie batter lover, I knew this cheesecake had to be made asap.

The cheesecake is such a cinch to prepare! Simply make your Oreo cookie crust in a springform pan. Press it in there real good-like, and let it set for a hot minute while you prepare your filling. (If you’re in a pinch or don’t have a springform pan, use a prepared Oreo pie crust!).

To make the filling, whip together some cream cheese, sugar, vanilla, cream and dry brownie mix. The whole thing goes from good to AMAZINGLY GREAT in seconds with the addition of that brownie mix, creating a sinfully chocolaty cheesecake mixture. Pour that bad boy into the prepared pan and let it chill for a couple hours in the fridge.

Once it’s ready for its debut, pipe on some fresh whipped cream and garnish it with her brownie batter glaze. YES, YOU READ THAT RIGHT. Like chocolate syrup on crack, I pretty much need an IV of brownie batter glaze from this point forward.

And voila! Brownie Batter Cheesecakey goodness. YOU ARE WELCOME.

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! *created with permission from Julianne Bayer’s book No Bake Treats

5.0 from 2 reviews
No Bake Brownie Batter Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 8-10
 
This No Bake Brownie Batter Cheesecake is so scrumptious, easy and impressive! Fudgy chocolate cheesecake with a homemade brownie batter sauce that's out of this world!
Ingredients
  • FOR THE CRUST:
  • 2 & ½ cups Oreo cookie crumbs
  • 6 Tbsp melted butter
  • FOR THE CHEESECAKE:
  • 3 (8 oz) pkgs cream cheese, at room temperature
  • ½ cup sugar
  • 3 Tbsp heavy cream
  • 2 tsp vanilla extract
  • 3 cups brownie mix (just the dry mix)
  • FOR THE BROWNIE BATTER GLAZE:
  • 3 Tbsp dry brownie mix
  • 3 tsp oil
  • 4 Tbsp heavy cream
  • FOR WHIPPED CREAM:
  • 1 cup heavy cream
  • ½ cup powdered sugar
Instructions
  1. Spray a 9" springform pan with cooking spray, then gently blot the cooking spray with a paper towel. In a large bowl, combine the Oreo crumbs and the melted butter until moistened. Press into the prepared springform pan to form a crust, and work the crumb crust up the sides of the pan. Set aside.
  2. In the bowl of a stand mixer, cream the cream cheese on medium-high speed for 2-3 minutes, or until it's light and fluffy. Add in the sugar and combine. Next, add in the heavy cream and vanilla extract. Slowly add in the dry brownie mix, beating on medium speed until the dry mixture is completely incorporated into the cheesecake mixture. Pour the filling into the prepared pan and smooth out the top gently. Refrigerate for 4 hours.
  3. To make the glaze, in a small bowl whisk together the dry brownie mix, oil and heavy cream until smooth. For a slightly thinner glaze, add additional heavy cream. Drizzle the glaze over the cheesecake and/or on the plates before plating the cheesecake.
  4. To make the whipped cream, beat the heavy cream and powdered sugar on high speed for 5-7 minutes or until stiff peaks form. Pipe onto the cheesecake in a decorative design around the edge of the cheesecake, or serve alongside the cheesecake.

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Fudgy, smooth, silky and packed with amazing flavor, this cheesecake tastes just like brownie batter!

Be sure to pick up Julianne’s book, No-Bake Treats, ASAP! You can pick up a copy at Barnes & Noble, Amazon, and QVC! And be sure to hop on over to her blog, Beyond Frosting, for more amazing, drool-worthy desserts!

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Have a super sweet day!

xo, Hayley

*this post does not contain affiliate links

No Bake Copycat Cosmic Brownies

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! So Sacramento has been having some wacky weather.

Good wacky, like when you see an elderly woman with lavender hair. Not bad wacky, like your uncle who may or may not be on some kind of stimulant.

Last week, it was SO nice: 60s-70s with a gorgeous breeze, a slight chill in the air and a smidgen overcast but just the right peekaboo amount of sun. I was wearing a long-sleeved shirt and leggings on one day and I felt like I should break out the pumpkin spice lattes and Halloween decor. But I didn’t, much to the happiness of my family who is averse to decorating too early because they have reputations to uphold or whatever.

But this week it’s set to be in the 100s which is a cruel joke if I’ve ever heard one. How can you toy with my emotions, Mother Nature? How can you make me giddy in leggings one day and sweating profusely while sticking to every surface I sit on the next? I’m convinced that wherever Mother Nature lived, she never had to try to peel her denim shorts off of her butt while trying not to pee her pants. That may or may not have happened to me. Multiple times. (Okay fine, like every day of my life in the summer).

So with this hellish weather appearing suddenly (and unwelcome), it’s high time we started thinking of easy, no-bake treats to curb our sugar cravings in the summertime. And if you’re like me, you’re always craving something that’s baked when it’s like, 110 degrees outside. But since I’d rather not burn from the inside out by preheating my oven, I’ll stick to these EASY No Bake Copycat Cosmic Brownies. 

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! These brownies are INSANITY, people! They are so unapologetically FUDGY that they almost taste just like a piece of fudge. They have this creamy, light chocolate frosting on top that’s just amazing, and they’re topped with the Cosmic Brownie sprinkles – those little candy-coated chocolate doo-dads. (I found mine at Michael’s, but you can try your local grocery store, Target, Walmart, or your hobby store. Or use sprinkles or miniature M&M’s).

So if you’re looking for something that’s in-your-face-fudgy, packed with gooey chocolaty flavor and super easy, this is your dessert!

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! *adapted from my No Bake Peppermint Mocha Brownies recipe

5.0 from 2 reviews
No Bake Copycat Cosmic Brownies
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 9-16
 
These No Bake Copycat Cosmic Brownies are AMAZING! Super fudgy and rich - almost like eating a piece of fudge! - with a smooth & creamy chocolate frosting and crunchy candy pieces. A great way to satisfy your chocolate craving without turning on the oven!
Ingredients
  • ½ cup evaporated milk
  • 1 tsp instant espresso powder
  • 1 cup semi-sweet chocolate chips
  • 1 (7 oz) jar marshmallow creme/fluff
  • 1 (15 oz) pkg Oreo cookies, finely ground (filling and all)
  • 1 cup powdered sugar
  • FOR FROSTING & TOPPING:
  • 2 Tbsp butter, softened
  • 2 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • ¼ cup heavy cream or milk
  • 1 & ½ cups powdered sugar
  • 1 cup candy-coated chocolate sprinkles, miniature M&M's, or sprinkles
Instructions
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil generously with baking spray; set aside.
  2. In a medium saucepan, whisk together the evaporated milk and espresso until dissolved over medium heat. Add in the chocolate chips and marshmallow fluff, stirring until chocolate and fluff are melted and the mixture is smooth. Meanwhile, while this mixture melts together, pour the Oreo cookie crumbs and powdered sugar into a large bowl.
  3. Pour the chocolate marshmallow mixture into the bowl with the cookie crumbs and powdered sugar; toss until combined. Mixture will be thick and sticky.
  4. Press the mixture into the prepared pan, spreading it into an even layer. I like using an off-set spatula for this! Refrigerate for 1 hour.
  5. To make the frosting: In the bowl of a stand mixer, cream together the butter, cocoa powder and vanilla until smooth. Add in the powdered sugar and beat well, pouring in the heavy cream until frosting is light, fluffy and smooth.
  6. Spread the frosting evenly over the brownies and top immediately with the candy sprinkles. Refrigerate for at least 2 hours or until set. Store leftovers in the fridge.

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! Fudgy, rich, sinful and chocolaty, these taste just like brownies but are NO-BAKE!

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! Have a wonderful day!

xo, Hayley

 

Chocolate Chip Cookie Dough Brownie Bomb Cake

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! That’s right. A freaking CAKE.

So this cake is kinda sorta ridiculous in the best way possible. Two brownie layers sandwiched around chocolate chip cookie dough, and covered in chocolate ganache and chocolate chips. Heaven help us all.

I feel kind of silly talking about ridiculous cakes after everything that’s happened in the last couple of days. Outrageously gooey cakes just seem so trivial, you know?

There is so much I want to say and even more that I want to do, but my hands are tied. But what I will say – without making a political mess out of all of this – is that we need more love and compassion in this world. Desperately. Between our next-door neighbors and our far-away neighbors. Between humans and animals. Between us and the climate. Sometimes I feel like we as humans just like to destroy everything in our paths, but that’s clearly not successful for us. If we all just stopped, took a deep breath and refocused our hateful energies into positive ones, the world would be a happier, safer place.

But because we’re human, this won’t happen. And so for that reason, I want to say I’m sorry to the people of Orlando who experienced such horror and tragedy recently. I’m sorry that you couldn’t feel safe in your own community. I’m sorry that you were let down. I’m sorry that a great deal of you lost your lives, your friends, your sons & daughters, boyfriends & girlfriends, brothers & sisters, and beloved members of your tight-knit community. I’m sorry, and I’m sending every sugary, positive thought your way.

On a lighter note, I feel like anyone & everyone will enjoy this cake. What’s not to love? It’s fabulous in the best way possible, and it’s surprisingly simple to make, too!

So to begin this mishegas, you’ll want to whip up two boxes of your favorite brownie mix. Whatever brand you’re loyal to, or whatever’s on sale – doesn’t matter. You could even use your own homemade recipe, as long as it produces really fudgy – not cakey – brownies. Whip up those batters and distribute ’em among two well-greased and parchment-lined springform pans.

NOW. I am gonna go ahead and say it, but the springform pans are kinda essential to this recipe. You could absolutely try lining and greasing a regular 9″ round cake pan, but I found that brownies are tackier and have more of a crusty edge to them than cakes, which makes them SO much easier to remove from a springform pan than a regular one. If I were you, I’d experiment with one box of brownie mix in a 9″ round cake pan and see if it works. If so, proceed! If not, ask your neighbor if she has a springform pan (or 2!) you can borrow.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! Bake up those brownies and let them cool. Then release them from the springform pans and place one of the brownie cakes onto a cake stand or plate. Top it with egg-free chocolate chip cookie dough – good ol’ fashioned, straight-forward, no-funny-business cookie dough. Once that’s all spread on, top it with the other brownie cake half.

And then comes the truly outrageous part.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! My Chocolate Chip Cookie Dough Brownie Bombs are coated in rich milk chocolate and sprinkled with mini chocolate chips, but this cake is topped with a gooey, silky smooth chocolate ganache which takes the cake from a little earthling to out of this world goodliness. And yeah, ‘goodliness’ is now a new word. Use it.

The only thing I recommend you do? Don’t blame me when you eat the whole thing.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive!

5.0 from 2 reviews
Chocolate Chip Cookie Dough Brownie Bomb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Chocolate Chip Cookie Dough Brownie Bomb CAKE is such a fun twist on my signature dessert!
Ingredients
  • FOR BROWNIES:
  • 2 boxes fudge brownie mix, plus ingredients on back of packages
  • FOR COOKIE DOUGH:
  • 2 sticks (1 cup) butter, softened to room temperature
  • ¾ cup brown sugar
  • ¼ cup sugar
  • ¼ cup heavy cream or milk
  • 1 Tbsp vanilla extract
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 & ½ cups semi-sweet chocolate chips
  • FOR GANACHE & TOPPING:
  • 1 cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • 1 cup miniature chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9" springform pans with cooking spray. Place a parchment circle in the bottom of each pan, and spray that with more cooking spray. Seriously, you cannot use enough cooking spray here! Set aside.
  2. In two large bowls, prepare each box of brownie mix according to package directions. Pour each bowl of batter into each springform pan. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out with clean or moist, not wet, crumbs. Cool completely before releasing the outer rim of the pan.
  3. Once brownie "cake" layers have cooled, make your cookie dough. In the bowl of a stand mixer, beat together the butter, brown sugar and sugar until combined, about 1 minute. Add in the heavy cream and vanilla, beating well. Lastly, add in the flour and beat until combined. Fold in the semi-sweet chocolate chips.
  4. Place one brownie "cake" layer upside down onto a cake stand or serving plate. Spread the cookie dough in a thick, even layer on the brownie layer. Top with the second brownie layer, right side up.
  5. In a medium microwaveable bowl, add in the 1 cup of semi-sweet chocolate chips and the heavy cream. Microwave on HIGH power for about 30 seconds. Stir until smooth and glossy. Pour the ganache over the top of the cake and let it drip down the sides. Sprinkle with the miniature chocolate chips. Store covered in the fridge for 3 days or at room temperature, covered, for about 1 day.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! I promise that while the recipe is long, it’s actually quite simple! This cake is such a stand-out dessert that’s sure to make a great impression!

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! Have a super sweet day!

xo, Hayley

Love my Brownie Bombs? Be sure to check out some other bomb-diggity sweets!

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

NO BAKE BROWNIE BOMBSNo Bake Cookie Dough Brownie Bombs

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat!Blackberry Pie Blondie Bombs

 

Ultra Fudgy German Chocolate Brownies

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! If you look up ‘fudgy’ in the dictionary, these brownies would come up for sure.

I only had tried German Chocolate Cake in college. I suppose my family is incredibly boring in our cake choices and we only ever had chocolate or Funfetti to choose from. When I grew up, it was like a whole new playing field with cake flavors. I know this sounds like I lived in a bunker, knowing only the sprinkles in the Funfetti mix, but I promise I was a member of society, albeit an awkward teenager at that time.

When I had it, I served it for my Food & Culture college class when I was presenting on Germany. I mistakenly thought German Chocolate Cake had to come from Germany. Um, HELLO. But little did I realize that it isn’t German at all. I’m more German than German Chocolate Cake, and I’m barely German. It’s actually very un-German.

Instead, I should have served Black Forest Cake which is German. Although I did give the class braunschwieger. If you don’t know what that is, consider yourself lucky… unless you like hot dogs, because it honestly tastes like hot dogs. My grandma used to give it to me all the time on saltine crackers and I gobbled it up. If I’d known it was liver, I would have balked… but call it ‘hot dogs’ and any kid would flip.

Unless you’re one of those kids who eats like, beet puree. Then I simply don’t trust you.

But the fact that German Chocolate Cake is an imposter didn’t halt my love for it. There’s something so intoxicating & delicious about that gooey coconut pecan frosting paired with the chocolaty cake. That’s precisely what gave me the inspiration for these Ultra Fudgy German Chocolate Brownies. They’re the fudgiest little suckers you’ll ever eat short of eating actual fudge, and they are topped with a glorious coconut pecan frosting that could honestly just be eaten with a spoon.

The brownies start with my Best-Ever Fudge Brownies recipe which produces really thick, ultra chewy brownies packed with chocolate flavor. In fact, there is a full pound of chocolate in the brownie recipe. I meeeeeann..

Then you top them with that coconut pecan goodness. It starts with some sugar, butter, evaporated milk and egg yolks which are boiled and stirred for exactly 12 minutes. Don’t ask me why; it’s just the nature of the beast and no one questions beasts. Like why Two and a Half Men is still on the air and why tourist men wear socks with sandals, some things we’ll never know… including why it takes precisely 12 minutes to complete. How’s that for your scientific answer?

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Once the frosting is done, stir in some pecans and coconut – necessary add-ins for the traditional frosting. Then spread the whole mishegas on top of the brownies, cover it up with plastic wrap, and refrigerate it for a couple hours to set. Once it’s all settled, cut it into bars and eat that goodness up as if your life depends on it!

By the way, I got an A for my Germany presentation, but I’m giving myself an A+ for these brownies.

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie!

5.0 from 1 reviews
Ultra Fudgy German Chocolate Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-24
 
These ultra fudgy, super chocolaty German Chocolate Brownies combine classic cake flavors with an easy brownie recipe!
Ingredients
  • FOR BROWNIES:
  • 1 & ¼ cups butter, cubed
  • 12 oz semi-sweet chocolate bars, roughly chopped
  • 4 oz bittersweet chocolate, roughly chopped
  • 3 cups sugar
  • 5 eggs
  • 1 Tbsp vanilla
  • 2 & ¼ cups all-purpose flour
  • 1 tsp instant espresso powder
  • Pinch salt
  • FOR COCONUT PECAN FROSTING:
  • 2 cups evaporated milk
  • 2 cups sugar
  • 5 egg yolks
  • 2 sticks (1 cup) butter, cubed
  • 1 Tbsp vanilla extract
  • 1 cup chopped pecans
  • 2 cups shredded coconut
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the edges of the foil over the sides of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large microwaveable bowl, melt together the cubed butter, semi-sweet chocolate & bittersweet chocolate on HIGH for 45 seconds. Stir, then heat for another 25-30 seconds or until melted and glossy. Set aside.
  3. In the bowl of a stand mixer, beat together the sugar, eggs and vanilla until pale yellow and fluffy, about 1 minute. Pour in the chocolate mixture and mix to combine. Add in the flour, espresso and salt and beat until a soft batter has formed. Pour the batter into the prepared pan and spread in an even layer; batter will be thick.
  4. Bake for approx. 37-45 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. While brownies cool, make your frosting. In a large saucepot, bring together the evaporated milk, sugar, egg yolks, cubed butter, and vanilla over medium heat until melted. Bring the mixture to a bubble/boil and, stirring constantly, boil for 12 minutes exactly or until thickened. Remove from heat after 12 minutes and stir in the coconut and chopped pecans. Cool for about 15 minutes.
  6. Spread the frosting evenly over the brownie layer. Cover with plastic wrap and refrigerate for about 2 hours or until set. The pan will weigh approximately 4584 pounds; this is normal. Cut into squares and serve.

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Fudgy, chocolaty and dense with that lusciously gooey coconut pecan frosting on top… there’s nothing these brownies can’t do!

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Have a super sweet day!

xo, Hayley

 

 

 

 

Triple Chocolate Nutella Brownies

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!Oh yeah. These Triple Chocolate Nutella Brownies are kind of the mac daddy of all brownies. Just sayin’.

So I’m on a chocolate baking kick.

I realize – maybe incorrectly? – that I don’t have a ton of chocolate recipes on my blog. I have no valid excuse for this, except for that I am a terrible food blogger and you should leave my site immediately. KIDDING. Don’t do that. I have brownies!

It’s probably because I’m not the biggest chocolate fan in the world. I KNOW. Somewhere, a chocoholic is rolling around in their grave at the idea of a dessert food blogger not liking a key component in most desserts. Even dead people think I’m terrible.

And I realize that while this is my blog and my personal haven in the crazy, crumbling world around me, that this isn’t a Hayley show and I’m honestly glad it isn’t. If it were, you’d be seeing a lot more pictures of McDonald’s cheeseburger value meals and Midori Sours in Tupperware cups. Just keeping it real… except not, because in real life I am gross and eat Cheetos like they’re going out of style. Someone call Britney Spears; I need a Cheeto intervention.

So I’m trying to change some things up for your gorgeous, loyal, fantabulous readers of mine. I want my upcoming recipes to be every bit as decadent, sinfully delicious and indulgent as y’all deserve, but still super approachable and easy. And of course, a lot more chocolaty. Unless you don’t like chocolate, in which case, I have plenty of recipes for you folks, too!

So let’s talk about these gorgeous Triple Chocolate Nutella Brownies. They are kind of outrageous in a good way, not in an Aunt-Milly-Is-Drunk-Again way. As you can clearly see in the photos, they are ultra fudgy – I mean, if you look up the definition of ‘fudgy’, you would clearly see this picture. Not to be confused with ‘pudgy’, where you’d see me and Bobby Hill’s picture. Keepin’ it real.

They’re fudgy because they have three (!!) kinds of chocolate in them. Let me count the ways – there’s chocolate chips, there’s cocoa powder, and there’s Nutella, which is what makes regular brownies launch into orbit. You mix that mishegas up with some butter, eggs, flour and some instant espresso powder and voila! Brownie goodness.

A little note about the espresso powder – I don’t want to say it’s essential in this recipe, but it’s pretty damn essential in this recipe. Just like getting churros at Disneyland or throwing the yellow gummy bears out, it’s pretty important. Not telling you how to live your life or anything, but kind of am.

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!The espresso powder totally elevates the rich chocolaty goodness and enhances it tremendously. It doesn’t taste coffee-like or even mocha-ish; it just really amps up that depth of flavor. If you want a mocha-y flavor, simply add more espresso powder. I’d say a Tablespoon or so would give it a great coffee kick. Otherwise, the simple teaspoon I add is just right to giving these brownies that amazing boost.

So. Are we ready to dive right in?!

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!*adapted from here

5.0 from 1 reviews
Triple Chocolate Nutella Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
These Triple Chocolate Nutella Brownies are INCREDIBLE! Ultra fudgy, super chocolaty and PERFECT.
Ingredients
  • 1 (12 oz) bag semi-sweet chocolate chips
  • 1 & ½ sticks salted butter (you may use unsalted butter, but add ½ tsp salt), cubed
  • 1 cup sugar
  • 3 eggs + 1 egg yolk
  • ⅓ cup Nutella
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp espresso powder (or more if you prefer a mocha flavor)
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" or 9x9" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray. Set aside.
  2. In a large microwaveable bowl, melt the chocolate chips and butter together on HIGH power for 45 seconds. Stir, then microwave for another 25 seconds. Stir again until any large chocolate pieces are broken up and the butter is melted and everything is smooth. Set aside to cool for about 5-10 minutes.
  3. Add in the sugar and stir to combine. Add in the eggs and yolk, as well as the Nutella and vanilla, stirring well. Lastly, add in the flour, cocoa powder and espresso powder and salt, if you're not using salted butter. Stir until a soft batter has formed.
  4. Spread the batter evenly into the prepared pan and bake for approx. 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Try not to over bake as these are intended to be fudgy and will continue to set up as they cool. Cool completely before cutting into squares.

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!Rich, decadent, indulgent and oh so chocolaty, these brownies are perfect for any chocoholic!

Want to make it quadruple chocolate? Throw in some chocolate chips or white chips! Want to add some texture? Toss in some chopped nuts!

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate! Have a super sweet day!

xo, Hayley

 

Reese’s Peanut Butter Chocolate Gooey Bars

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! If you’re looking for something ultra gooey, these Reese’s Peanut Butter Chocolate Gooey Bars are IT.

So a couple of days ago, I went to Disneyland with my sister. We flew down to LA (thankfully it was only an hour flight!) and I picked up my usual travel requirement: an US Weekly magazine. I know, I know, I should be reading Russian literature or something far more thought-provoking and advanced, but I cannot help it. I NEED TO KNOW WHAT THE STARS ARE DOING.

Anyway, US Weekly has a column called “25 things you didn’t know about me” so I figured I would do that in this post because A) I’m currently experiencing writer’s block and B) because apparently I think you guys care about 25 random facts about me. Just humor me, okay? And leave in the comments some random facts about YOU! I love random facts. Like a lot.

  1. My hair has been every color of the rainbow. Even the ugly colors. My favorite hair color, however, is my current platinum blonde.
  2. I refuse to eat pork chops. I loathe them.
  3. I’m obsessed with potato chips. My favorite are Doritos.
  4. I’ve only been stung by a bee once. It was in the second grade. I called home and my dad came to pick me up. We then went to the dump, for reasons unknown, where ironically there were a ton of bees.
  5. One of my dreams is to open up a dog sanctuary/rescue.
  6. I have two rescue dogs – Mannie, a 3-legged Border Collie, and Jack, a Yorkie/Norfolk Terrier. I love them both dearly!
  7. I am deathly afraid of heights. Like, even walking on the second floor of the mall makes me a little queasy.
  8. I was an English literature major.
  9. My alcoholic drink of choice is a Midori Sour.
  10. My non-alcoholic drink of choice is unsweetened black iced tea.
  11. I have over twenty tattoos. All but one are on my legs.
  12. My least favorite fruit is blackberries.
  13. I am pretty much the textbook definition of an Aquarius.
  14. If I could live anywhere, I’d choose to live on the Upper West Side of Manhattan.
  15. And if I could have any car in the world, I’d choose to keep my Honda Civic. I love her!
  16. My favorite color is bubblegum pink… but I typically wear only black.
  17. Cupcakes are probably my least favorite dessert. This is probably because I’m not a huge frosting fan!
  18. I am obsessed with magazines. Sometimes I’ll bring old already-read issues with me to doctor’s/dentist’s offices so I can switch them out with issues I haven’t read. My favorites (which is honestly like picking your favorite kid) are Glamour, Cosmopolitan, Real Simple, and Woman’s Day.
  19. I only wear dresses or leggings. I have one pair of jeans and I never wear them.
  20. I don’t typically eat red meat. And if it weren’t for turkey and seafood, I would probably become a vegetarian.
  21. Soup is one of my favorite meals. I love pretty much all kinds – split pea, chicken tortilla, chicken & dumplings, corn chowder, French onion…
  22. Betsey Johnson is my favorite designer. I met her once and she is incredibly sweet and fun in person. We’re basically BFFs.
  23. When I was a little girl, I wanted to become an author. Now my dream is coming true and I cannot wait to hold my cookbook in my hands! August 2016!!
  24. Gerbera daisies and roses are my favorite flowers.
  25. And soft Red Vines are my favorite candy!!

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! See? Aren’t you glad you know all this about me? *sarcasm* I promise I’ll be back with my regular shenanigans next time. BUT (!) please promise me you’ll make these Gooey Bars? They are incredible.

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress!

5.0 from 1 reviews
Reese's Peanut Butter Chocolate Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Reese's Peanut Butter Chocolate Gooey Bars are perfect for any chocolate-peanut butter lover! Rich, gooey, chewy and loaded with peanut butter flavor, they're the ultimate!
Ingredients
  • 1 box chocolate fudge cake mix
  • 2 sticks butter, divided & melted
  • 4 eggs
  • 1 (8 oz) pkg cream cheese, softened
  • ¾ cup Reese's Peanut Butter Chocolate Spread (similar to peanut butter or Nutella, and found where the peanut butter is in the grocery store)
  • 1 (8 oz) pkg Reese's Minis
  • 1 (16 oz) box powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large bowl, combine the cake mix, one (1) stick of melted butter and one (1) egg, stirring with a rubber spatula until combined and thick. Press the mixture into the prepared pan in an even layer. Sprinkle the layer with the Reese's Minis.
  3. Wipe out the bowl and add in the cream cheese and Reese's chocolate spread. Using an electric mixer, beat for about 30 seconds - 1 minute or until combined. Add in the eggs, one at a time, beating well after each addition. Add in the remaining stick of melted butter, beating well. Lastly, add in the powdered sugar all at once, beating until incorporated.
  4. Pour the mixture over the crust layer. The pan will weigh about one ton. Pop the pan in the oven and bake for approx. 35-40 minutes or until the center is just about set and only slightly jiggly. It's okay if it jiggles a little bit; do NOT over bake! Allow the bars to cool completely, then refrigerate for about 2 hours or until chilled before cutting into squares.
  5. Dust the tops with powdered sugar, if desired. Store leftovers in the fridge.

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! Gooey, chewy, and loaded with chocolate and peanut butter flavor, these Reese’s Gooey Bars are outrageously awesome!

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! Have a super sweet day!

xo, Hayley

 

Fudgy Lemon Brownies

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! Reasons How There Is An Old Woman Who Lives In My Body:

I have debilitating sciatica problems. This usually results in me limping around the house, clutching onto furniture for support and exclaiming, “My hips!” dramatically.

I go to bed at the ripe night-owl time of 8:30pm.

And wake up nice and early at 6am.

(Okay, the last one mostly has to do with the fact that my tiny dog Jack tap-dances on my bladder until I wake up, but if he didn’t, I would probably wake up around the ripe ol’ time of 6:30.)

I like pudding.

I try to avoid exercising as much as possible. See ‘sciatica problems’ and screaming ‘my hips!’.

I would wear muumuus if I could find muumuus.

I’d prefer to stay in on a Friday and Saturday night watching my stories than go out on the town.

And that’s about it. I suppose the old woman who lives in my soul is pretty cool. I don’t mind her – I’m not about that partying lifestyle, and I’m really serious about the muumuus. Maybe that’s why I wear dresses every day – they mimic that muumuu comfort.

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! ANYWHO. Can we talk about my ageless love of these Fudgy Lemon Brownies?! They are phenomenal. Super fudgy, moist, chewy and totally brownie-like but with a glorious, bright & tart lemon twist. And unlike regular brownies, these bad boys have a thick and smooth lemon glaze on top which sends them over the top and outta this world.

Whether you’re a party animal, a night owl, an early bird or an old woman in a 25-year old’s body, you’ll love these!

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! *adapted from here

5.0 from 2 reviews
Fudgy Lemon Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Glazed Fudgy Lemon Brownies are incredible! Soft, chewy, moist, fudgy and packed with fresh lemon flavor!
Ingredients
  • ⅔ cup butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 4 Tbsp fresh lemon juice
  • Zest of two lemons
  • ½ tsp salt
  • 1 & ¼ cups all-purpose flour
  • FOR GLAZE:
  • 1 cup powdered sugar
  • 2-3 Tbsp fresh lemon juice
  • Zest of one lemon
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8 or 9x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. In a large bowl, stir together the butter and sugar until combined. Gradually add in the eggs and stir until just barely combined - do not over mix, as this will lead to tougher brownies. Lastly, stir in the lemon juice, lemon zest, salt and flour until a soft batter forms.
  3. Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, no more than that, or until the top is set and lightly golden brown. Cool completely.
  4. Once cool, make your glaze. In a small bowl, whisk together the powdered sugar and lemon juice until a spreadable, pourable glaze is achieved. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie!

These bars are so good! They almost remind me of lemon shortbread bars but with a fudgy, chewy brownie texture. So phenomenal!

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! Have a sweet day!

xo, Hayley

 

Peeps Brownie Bombs

These Peeps Brownie Bombs are a delectable treat for any marshmallow lover! Fudgy baked brownie surrounds a sugary, soft Peep candy that's coated in rich white chocolate. Perfect for Easter and so easy to make! If you know me, you know that my biggest pet peeve has to be when people don’t have their headlights on when it’s rainy or foggy.

It seriously drives. me. bonkers.

And I always wish that a friendly police officer will drive by and pull the offenders over, giving them the biggest ticket imaginable. Or maybe send them to traffic jail for being a danger to society and an annoyance to me.

Some girls want diamonds. I want this.

But then I was driving a couple days ago during a particularly blustery day, and I saw so many people without their lights on that I felt like my head would explode. Just when I thought I would die of obnoxiousness, I saw a cop! Finally, my dream would come true! But then I realized the cop didn’t even have his headlights on.

It was then that I realized there is no helping humanity. We’re all doomed.

Anyway, I had to come home to console myself with one of my favorite Easter candies, Peeps. I love Peeps and find them to be such a classic holiday candy. Some people have a strong dislike for them, and that’s okay – more for me. Personally, I like them when they’re super fresh and plush, and when they’re stale and a little crunchier. However, this recipe for Peeps Brownie Bombs uses fresh Peeps right outta the package.

If you’ve ever wondered how delicious fudgy, rich brownies are with puffy, sugary marshmallows, you don’t need to wonder anymore! These are the best of both worlds, coated in creamy white chocolate and sprinkles. And they are such a wonderful way to dress up this Easter candy.

I highly recommend making them – you won’t be disappointed!

These Peeps Brownie Bombs are a delectable treat for any marshmallow lover! Fudgy baked brownie surrounds a sugary, soft Peep candy that's coated in rich white chocolate. Perfect for Easter and so easy to make!

4.5 from 2 reviews
Peeps Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 12
 
These PEEPS Brownie Bombs are filled with plush, puffy, sugary Peeps candy inside of a fudgy baked brownie. So delicious!
Ingredients
  • 1 (13x9") pan fudge brownies, baked, cooled and cut into 12 equal pieces
  • 12 Peeps candies (any color, flavor, or shape - I used chicks)
  • 1 pkg vanilla CandiQuik
  • Sprinkles
Instructions
  1. Line a baking sheet with foil; set aside.
  2. Take a piece of brownie and flatten it in the palm of your hand. Wrap the brownie around the Peep candy, pinching the brownie and rolling it in your hand to completely enclose the Peep within the brownie. Place on the baking sheet - repeat with remaining Peeps and brownies.
  3. Freeze the brownie bombs for about 30 minutes to one hour or until solid.
  4. Melt the CandiQuik according to package directions. Drop a brownie bomb into the melted CandiQuik with a fork, completely submerging the brownie bomb into the chocolate. Remove the brownie bomb from the chocolate, allowing excess to drip off. Return to the baking sheet and immediately top with sprinkles. Allow chocolate to harden before serving.

These Peeps Brownie Bombs are a delectable treat for any marshmallow lover! Fudgy baked brownie surrounds a sugary, soft Peep candy that's coated in rich white chocolate. Perfect for Easter and so easy to make! Soft, chewy and ultra fudgy, these brownie bombs are so awesome! They taste great with the classic Peeps, but would be lovely with any of the flavored Peeps too!

These Peeps Brownie Bombs are a delectable treat for any marshmallow lover! Fudgy baked brownie surrounds a sugary, soft Peep candy that's coated in rich white chocolate. Perfect for Easter and so easy to make! Have a super sweet day!

xo, Hayley

Reese’s Egg Brownie Bombs

These Reese's Egg Brownie Bombs are perfect for Easter! Filled with those delightful Reese's Peanut Butter Eggs, they're wrapped in a fudgy brownie and coated in rich milk chocolate. So easy and delicious! I have a surprisingly low pain tolerance.

This is weird considering I have 20+ tattoos, some of which are in spots that no one should be tattooed because ouch (Here’s looking at you, knee). 

That, and I take shots like a pro. In fact, I have a weird thing where I love shots. Knowing I’ll be somewhat protected from bubonic plague, leprosy, the flu, and whatever else they protect me from makes me weirdly happy. So much so that when our doctor’s office announces that it’s flu-shot time, I will giddily wait in line to be poked and prodded. Color me excited.

But when it comes to everything else? I’m a mega-wimp.

So much so, that I complain about nearly every ailment that strikes me. Headache? Hurts so bad. Stubbed phalange? Wincing in pain. 

And yet, there are some things that truly hurt me mucho – like my debilitating sciatica. Dude – the worst. Or my IBS. Child, you best stay outta my way when my guts start swelling because I’ll roll all over the floor like an injured animal moaning in pain.

And then there was yesterday morning. I stood up from the computer to do a stretch – the one where you grab your hands behind your back and slowly raise them. I do this stretch multiple times a day without so much of a worry, and yesterday I felt the same until pop! Something happened and I literally collapsed to the floor and began writhing in pain.

My mom proceeds to step over me and was like “okay, gotta go, see ya!” while I’m struggling to breathe. My sister snaps, “stretch!!” but I’m rendered absolutely useless as I gasp for breath and twitch. Okay, maybe they were a little more sympathetic, I don’t know, as I was trying not to DIE.

And that’s precisely when I realized I couldn’t move my neck to one side. So I called my massage therapist and thankfully they had an open morning slot. Homegirl worked my neck, head and shoulders so good that when I stood up from my hour-long retreat into wonderland that I could actually move my head again. It was utter bliss. I’ll never take for granted full-head mobility again.

ANYWAY. Since I narrowly survived stretching, I decided to celebrate with some brownie bombs. These are Reese’s Egg Brownie Bombs which have those delectable, highly coveted Reese’s Peanut Butter Eggs inside of them. Everyone loves the eggs because they have a better filling ratio, and I couldn’t agree more.

But when they’re stuffed inside of a fudgy baked brownie? HONEY CHILD, you need them. They’re so supremely fudgy and soft with that irresistible peanut butter cup filling. Plus, how festive are they for Easter?!

Make them. Love them. And don’t stretch afterwards.

These Reese's Egg Brownie Bombs are perfect for Easter! Filled with those delightful Reese's Peanut Butter Eggs, they're wrapped in a fudgy brownie and coated in rich milk chocolate. So easy and delicious!

5.0 from 1 reviews
Reese's Egg Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 12
 
These Reese's Peanut Butter Egg Brownie Bombs feature those delightful seasonal peanut butter cup eggs inside each fudgy baked brownie bomb! You'll love this festive twist!
Ingredients
  • 12 Reese's Eggs, unwrapped
  • 1 (13x9") pan fudge brownies, baked, cooled and cut into 12 equal pieces (edges trimmed off)
  • 1 pkg chocolate CandiQuik
  • 2 squares vanilla CandiQuik
  • 2 Tbsp creamy peanut butter
Instructions
  1. Line a baking sheet with foil. Set aside.
  2. Take a fudge brownie square and gently flatten it with the palm of your hand. Wrap the brownie (tacky side touching the peanut butter egg) around the peanut butter egg, pinching and rolling the brownie in your hand to completely enclose the egg inside. Form into an egg shape and place onto the foil-lined sheet. Repeat with remaining eggs.
  3. Freeze eggs for about 30 minutes or until solid. Once frozen, melt your chocolate CandiQuik according to package directions.
  4. Dip brownie bombs into chocolate with a fork, coating completely. Remove the brownie bombs from the chocolate, allowing excess to drip off. Return to the baking sheet and repeat with remaining eggs.
  5. Once chocolate has set, melt the vanilla CandiQuik until smooth. Stir in the peanut butter. Drizzle the peanut butter mixture over the eggs. Allow the peanut butter mixture to set, about 10 minutes, before serving.
  6. NOTE: for easy drizzling, pour the melted peanut butter mixture into a plastic sandwich bag, seal out the air, snip off a tip and drizzle.

These Reese's Egg Brownie Bombs are perfect for Easter! Filled with those delightful Reese's Peanut Butter Eggs, they're wrapped in a fudgy brownie and coated in rich milk chocolate. So easy and delicious! So supremely rich and decadent, everyone will love these! And how fun would it be to wrap them up in cellophane and hide them on your Easter egg hunt?!

These Reese's Egg Brownie Bombs are perfect for Easter! Filled with those delightful Reese's Peanut Butter Eggs, they're wrapped in a fudgy brownie and coated in rich milk chocolate. So easy and delicious! Have a delicious day!

xo, Hayley

 

Slutty Brownie Cups

These Slutty Brownie Cups may have a funny name, but they're all business when it comes to flavor and decadence! Chocolate chip cookies layered with Oreos and fudgy brownies topped with chocolate ganache. A must-make for any dessert lover! Let me preface by saying I did not come up with the name ‘slutty brownies.’ Actually, I’m not sure where it came from, but surely the person who concocted such a name had a dirty sense of humor and loved making outrageous baked goods.

In other words, person – please be my best friend.

But really, slutty brownies are something that you should be excited over. If you haven’t heard of them before, they’re basically a chocolate chip cookie dough layer, topped with Oreos, and finished with a smothering of brownie batter, baked until done, and served up gooey. You could totally bake them in a pan and call it a day, but I wanted to make adorable cups out of them, so that’s what we have here today.

For one, the cups provide portion control, and with swimsuit season quickly approaching, we all know how much that will help with our waistlines… unless you’re like me and ate several. And for two, they bake up quicker and more even than a regular pan. And they’re cuter, of course.

Honestly, these are totally customizable, too – use a different flavor cookie dough or Oreo and you can totally change up the flavors. Peanut butter cookie dough with peanut butter Oreos would be great, or even sugar cookie dough with mint Oreos. Whatever floats your boat, homie.

But you must top these bad boys with some chocolate ganache. It totally sends these fantabulous cups over the edge and offers a nice, pretty, glossy finish. If you’re feeling extra sinful, top the ganache with sprinkles or mini chocolate chips. Gorg.

Whatever you do, indulge yourself and make these brownie cups! I promise they’re worth it 🙂

These Slutty Brownie Cups may have a funny name, but they're all business when it comes to flavor and decadence! Chocolate chip cookies layered with Oreos and fudgy brownies topped with chocolate ganache. A must-make for any dessert lover!

4.7 from 3 reviews
Slutty Brownie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Slutty Brownie Cups may have a questionable name, but you absolutely must give them a try! Rich, outrageously sinful and utterly delicious, you don't want to miss this unique recipe!
Ingredients
  • 2 (24-count) pkgs refrigerated chocolate chip cookie dough, at room temperature
  • 24 Oreos
  • 1 pkg fudge brownie mix, plus ingredients on back of box
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with paper liners; set aside.
  2. Prepare brownie batter according to package directions. Press together two cookie dough balls into the bottom of the muffin cup. Top with an Oreo, and lastly, with a heaping Tablespoon or two of brownie batter. Repeat with remaining cups. You may have some brownie batter left over - make a small pan or a couple brownie bites in a mini muffin tin.
  3. Bake for approximately 20-25 minutes or until the brownie middles appear set and a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. Once cooled, make your ganache: in a medium microwaveable bowl, melt the chocolate chips and heavy cream on HIGH heat for 45 seconds. Stir until melted and set for about 10 minutes. Drop Tablespoonfuls of ganache on top of each brownie cup. Serve.

These Slutty Brownie Cups may have a funny name, but they're all business when it comes to flavor and decadence! Chocolate chip cookies layered with Oreos and fudgy brownies topped with chocolate ganache. A must-make for any dessert lover! Ultra rich, super decadent, and unforgettable – you guys have to give these a try!

These Slutty Brownie Cups may have a funny name, but they're all business when it comes to flavor and decadence! Chocolate chip cookies layered with Oreos and fudgy brownies topped with chocolate ganache. A must-make for any dessert lover! Have a super sweet day!

xo, Hayley

 

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