You’ll find 13 brownie recipes that cover classic fudgy bars, nutty variations, and creative twists like cheesecake-stuffed bites and salted caramel swirls. Each recipe gives clear ingredients, simple steps, and quick tips for texture and flavor, so you can pick the right method for your oven and time. Try one base recipe, then add mix-ins or toppings to change the result — and keep going until you find your favorite.
Classic Fudgy Chocolate Brownies
Decadent, gooey fudgy brownies that melt in your mouth — the ultimate chocolate fix.
Ingredients:
- 1/2 cup (115 g) unsalted butter
- 8 oz (225 g) semisweet chocolate, chopped (or chocolate chips)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chunks
How to Make:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with foil or parchment and grease it lightly.
- Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or briefly in the microwave, stirring until smooth.
- Remove from heat and stir in both sugars until combined and slightly cooled.
- Whisk in the eggs one at a time, then stir in the vanilla until glossy.
- Sift in the flour, cocoa powder, and salt, and fold gently until just combined. Stir in nuts or chunks if using.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (don’t overbake).
- Cool completely in the pan on a wire rack, then lift out using the foil/parchment and cut into squares.
Serve warm with a scoop of vanilla ice cream or a cold glass of milk — pure chocolate bliss!
Salted Caramel Swirl Brownies
A fudgy, chocolate brownie studded with ribbons of gooey salted caramel — dangerously irresistible.
Ingredients:
- 1/2 cup (115 g) unsalted butter
- 8 oz (225 g) semisweet or bittersweet chocolate, coarsely chopped
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 tsp fine sea salt (plus extra flaky sea salt for finishing)
- 1/2 cup (120 ml) prepared salted caramel sauce (store-bought or homemade)
- Optional: 1/2 cup chopped toasted pecans or walnuts
How to Make:
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with foil or parchment, leaving an overhang, and lightly grease.
- Melt butter and chocolate together in a heatproof bowl over simmering water or in short microwave bursts, stirring until smooth. Let cool slightly.
- Whisk in granulated and brown sugars until combined, then whisk in eggs one at a time and stir in vanilla.
- Sift in flour, cocoa powder, and the 1/2 tsp sea salt; fold gently until just combined. Fold in nuts if using.
- Spread about two-thirds of the batter evenly into the prepared pan.
- Drop spoonfuls of the salted caramel over the batter, then dollop the remaining brownie batter on top.
- Use a knife or skewer to swirl the caramel and batter gently to create ribbons — don’t overmix.
- Bake for 25–30 minutes, or until edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Remove from oven and immediately sprinkle lightly with flaky sea salt. Cool completely in the pan on a wire rack, then lift out using the foil/parchment and cut into squares.
Serve warm or at room temperature — these are irresistible with a scoop of vanilla ice cream.
Peanut Butter Bliss Brownies
Peanut Butter Bliss Brownies — fudgy chocolate brownies swirled with creamy peanut butter for the ultimate sweet-and-salty treat.
Ingredients:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) semisweet or bittersweet chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup (120g) creamy peanut butter, plus extra for drizzling or dollops
- 1/2 cup (90–120g) peanut butter chips or chopped peanuts (optional)
How to Make:
- Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving an overhang for easy removal.
- Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.
- Whisk in the granulated and brown sugars until combined.
- Add the eggs one at a time, whisking after each until incorporated, then stir in the vanilla.
- Sift in the flour, cocoa powder, and salt, and fold gently until just combined — don’t overmix.
- Pour about two-thirds of the batter into the prepared pan and spread evenly.
- Warm the 1/2 cup peanut butter briefly (10–15 seconds in microwave) until pourable; drop spoonfuls over the brownie batter and spread slightly.
- Spoon the remaining brownie batter over the peanut butter layer. Use a knife to swirl the layers together for a marbled effect.
- If using, sprinkle peanut butter chips or chopped peanuts over the top, and add a few extra peanut butter dollops or a drizzle for visual appeal.
- Bake 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (don’t overbake).
- Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares.
Enjoy these rich, gooey Peanut Butter Bliss Brownies with a cold glass of milk — pure bliss in every bite!
Cheesecake-Stuffed Brownie Bites
Cheesecake-Stuffed Brownie Bites — fudgy brownie shells with a creamy cheesecake surprise in every bite.
Ingredients:
- 1 box (about 15.25 oz) brownie mix (or your favorite homemade brownie batter)
- Ingredients called for on the brownie mix box (usually eggs, oil, water) or equivalent from your recipe
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- Pinch of salt
- Optional: 1/2 cup mini chocolate chips or chopped nuts
How to Make:
- Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line with mini paper liners.
- Prepare the brownie batter according to the box or your recipe.
- In a small bowl, beat the softened cream cheese with sugar, vanilla, egg yolk, and a pinch of salt until smooth and creamy.
- Spoon about 1 teaspoon of brownie batter into each mini muffin cup to form a base layer.
- Add about 1 teaspoon of the cheesecake mixture on top of each brownie base.
- Top each with another teaspoon of brownie batter to cover the cheesecake filling. If using, sprinkle mini chocolate chips or nuts on top.
- Bake for 12–15 minutes, or until the tops are set and a toothpick in the brownie part comes out with just a few moist crumbs.
- Let the brownie bites cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge for 20–30 minutes if you want firmer cheesecake centers.
- Serve on a platter and watch them disappear.
Enjoy these bite-sized delights for dessert, parties, or anytime you need a little decadent pick-me-up!
Triple Chocolate Chunk Brownies
Decadent, fudgy brownies loaded with three kinds of chocolate for maximum indulgence.
Ingredients:
- 1 cup (226 g) unsalted butter
- 8 oz (225 g) semisweet chocolate, chopped
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (150 g) packed light brown sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon fine salt
- 3/4 cup (135 g) semisweet chocolate chunks
- 3/4 cup (130 g) milk chocolate chunks
- 1/2 cup (85 g) white chocolate chunks
How to Make:
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving an overhang to lift brownies out later.
- Melt the butter and chopped semisweet chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Stir in the cocoa powder until fully incorporated and glossy.
- Whisk in the granulated and brown sugars until combined and slightly cooled.
- Add the eggs one at a time, whisking after each until smooth, then stir in the vanilla.
- Fold in the flour and salt just until no streaks remain—don’t overmix.
- Gently fold in about two-thirds of the three chocolate chunks, reserving the rest for the top.
- Pour the batter into the prepared pan and smooth the top; sprinkle the reserved chocolate chunks evenly over the surface.
- Bake 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
- Cool completely in the pan on a wire rack, then lift out with the parchment and cut into squares.
Enjoy warm with a glass of milk or let them cool and savor every chewy, chocolatey bite!
Espresso-Infused Mocha Brownies
Espresso-Infused Mocha Brownies — rich, fudgy brownies with a bold coffee kick.
Ingredients:
- 1 cup (225 g) unsalted butter
- 8 oz (225 g) semi-sweet chocolate, chopped
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons espresso (strong brewed) or 1 tablespoon instant espresso dissolved in 3 tbsp hot water
- 1 cup (125 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (90–100 g) chocolate chips or chopped chocolate (optional, for extra gooeyness)
- Pinch of espresso or cocoa powder for dusting (optional)
How to Make:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang for easy removal.
- Melt the butter and chopped semi-sweet chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.
- Stir the granulated and brown sugars into the warm chocolate mixture until combined.
- Add the eggs one at a time, stirring after each until incorporated, then stir in the vanilla and the brewed espresso.
- Sift in the flour, cocoa powder, salt, and baking powder. Fold gently until just combined; don’t overmix.
- Fold in chocolate chips or chopped chocolate if using for extra melty pockets.
- Pour the batter into the prepared pan, smoothing the top. Tap the pan lightly on the counter to remove air bubbles.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) for fudgy brownies.
- Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares. Dust with a pinch of espresso or cocoa powder if desired.
Enjoy warm with a scoop of vanilla ice cream or a tall glass of milk — mocha heaven in every bite!
Nutty Pecan Crunch Brownies
Nutty Pecan Crunch Brownies — fudgy chocolate brownies loaded with toasty pecans and a crunchy caramel topping.
Ingredients:
- 1/2 cup (115 g) unsalted butter
- 8 oz (225 g) semisweet or dark chocolate, chopped
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (120 g) chopped pecans, divided
- 1/2 cup (85 g) caramel bits or soft caramel squares, chopped (or store-bought caramel sauce)
- Optional pinch of flaky sea salt for sprinkling
How to Make:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
- Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.
- Whisk the granulated and brown sugars into the melted chocolate until combined.
- Add eggs one at a time, whisking after each, then stir in vanilla until smooth and glossy.
- Sift in the flour, cocoa powder, and salt; fold gently until just combined — don’t overmix.
- Fold in 3/4 cup of the chopped pecans so they’re evenly distributed in the batter.
- Spread the batter into the prepared pan in an even layer.
- Sprinkle the caramel bits (or dollop spoonfuls of caramel sauce) evenly over the batter, then sprinkle the remaining 1/4 cup chopped pecans on top.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking for fudgy brownies).
- Cool completely in the pan on a wire rack. If using caramel squares, you can press the warm pieces lightly to meld; once cooled, lift from the pan using the parchment overhang and cut into squares.
- Sprinkle with a pinch of flaky sea salt if desired and serve.
Enjoy these rich, fudgy brownies with a satisfying pecan crunch — perfect with coffee or a big scoop of vanilla ice cream!
Raspberry Jam Ripple Brownies
A gooey chocolate brownie swirled with bright raspberry jam for a sweet-tart surprise in every bite.
Ingredients:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (90–110 g) raspberry jam (seeded or smooth, your choice)
- Optional: 1/2 cup chopped dark or semi-sweet chocolate or chocolate chips
- Optional: powdered sugar for dusting
How to Make:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it.
- Melt the butter in a small saucepan or microwave until fully liquid; let it cool slightly.
- In a mixing bowl, whisk the sugar into the warm butter until combined. Add eggs one at a time, mixing after each, then stir in the vanilla.
- Sift in the cocoa powder, flour, salt, and baking powder; fold gently until just combined. If using, fold in the chopped chocolate or chips.
- Spread the batter evenly into the prepared pan. Dollop spoonfuls of raspberry jam over the batter in several places.
- Use a knife or skewer to swirl the jam through the batter, creating a ripple pattern—don’t overmix.
- Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (jam may make the center look slightly wet).
- Cool in the pan on a wire rack for at least 20 minutes, then lift out on the parchment and cool further before slicing. Dust with powdered sugar if you like.
Enjoy warm for gooey ripple pockets, or let them cool for tidy slices—either way, they’re irresistible!
Mint Chocolate Chip Brownies
Minty, fudgy brownies studded with cool chocolate chips — dessert and breath freshener in one.
Ingredients:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (adjust to taste)
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (90 g) chocolate chips (semi-sweet or dark)
- 1/3 cup (60 g) mint chocolate chips or chopped mint chocolate candies (or more chocolate chips plus 1/4 teaspoon peppermint extract if you can’t find mint chips)
- Optional: a few drops green food coloring for a pale mint tint
How to Make:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment or lightly grease it.
- Melt the butter in a microwave-safe bowl or on the stovetop; let it cool slightly.
- Stir the sugar into the melted butter until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla and peppermint extracts (and a drop or two of green food coloring if using).
- Sift in the cocoa powder, flour, salt, and baking powder; fold until just combined — don’t overmix.
- Fold in the chocolate chips and mint chocolate chips gently.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (avoid overbaking).
- Cool completely in the pan on a wire rack, then lift out and cut into squares.
Enjoy a cool, chocolaty bite — these brownies taste like a minty hug in every square!
S’mores Campfire Brownies
S’mores Campfire Brownies — gooey brownie squares kissed by smoky toasted marshmallows and melty chocolate.
Ingredients:
- 1 box brownie mix (and ingredients called for on the box: usually eggs, oil, and water) or 2 cups prepared brownie batter (homemade)
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs (about 8 full crackers, crushed)
- 2 tablespoons butter, melted (to mix with crumbs)
- Extra graham cracker pieces for topping (optional)
- Pinch of coarse salt (optional, for finishing)
How to Make:
- Preheat oven to the temperature called for on the brownie mix (usually 350°F / 175°C). Grease an 8×8-inch pan or line with foil for easy removal.
- If using box mix, prepare the batter according to package directions; if homemade, have 2 cups of batter ready.
- Mix graham cracker crumbs with melted butter until evenly moistened; press half the crumb mixture into the bottom of the prepared pan to form a crunchy layer.
- Spread the brownie batter evenly over the pressed graham layer.
- Sprinkle the chocolate chips evenly over the batter.
- Bake according to the brownie mix directions (or 25–30 minutes for homemade) until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove brownies from the oven and immediately sprinkle mini marshmallows over the top. Return to the oven for 2–4 minutes, watching closely, until marshmallows puff and turn golden.
- If you want a campfire-toast look, briefly use a kitchen torch to brown the marshmallows evenly, or place the pan under a hot broiler for 30–60 seconds — watch carefully to avoid burning.
- Sprinkle remaining graham cracker crumbs and a pinch of coarse salt over the warm marshmallow layer; let cool for 10–15 minutes to set slightly.
- Slice into squares and serve warm for gooey, toasty s’mores brownie bliss.
Enjoy the melty, toasted-s’mores magic in every bite!
Gluten-Free Almond Flour Brownies
Rich, fudgy gluten-free almond flour brownies that melt in your mouth.
Ingredients:
- 2 cups almond flour (finely ground)
- 1/2 cup cocoa powder (unsweetened)
- 1/2 teaspoon baking powder (gluten-free)
- 1/4 teaspoon salt
- 3/4 cup granulated sugar (or coconut sugar)
- 3 large eggs
- 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chips (optional)
- 1/4 cup chopped toasted almonds (optional, for topping)
How to Make:
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment.
- In a bowl, whisk together almond flour, cocoa powder, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs briefly, then stir in melted butter and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and fold until just combined; batter will be thick.
- Fold in chocolate chips if using, reserving a few for the top.
- Spread the batter evenly into the prepared pan and sprinkle with reserved chips and chopped almonds.
- Bake 20–25 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs (avoid overbaking).
- Let the brownies cool completely in the pan on a wire rack, then lift out with the parchment and cut into squares.
Enjoy a gooey, chocolatey bite—these almond flour brownies are perfect with a glass of milk or a scoop of ice cream!
Vegan Coconut Oil Brownies
Perfect — here’s a full recipe for Vegan Coconut Oil Brownies.
A rich, fudgy brownie that’s entirely vegan and gets a silky texture and subtle coconut aroma from coconut oil.
Ingredients:
- 1/2 cup (120 ml) coconut oil, melted
- 1 cup (200 g) granulated sugar (or coconut sugar for less processed)
- 1/4 cup (60 ml) unsweetened applesauce
- 1 tsp pure vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120 ml) non-dairy milk (almond, soy, oat)
- 1/2 cup (85 g) dairy-free chocolate chips or chopped dark chocolate (optional)
- 1/4 cup chopped nuts (walnuts or pecans), optional
- Flaky sea salt for sprinkling (optional)
How to Make:
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
- In a large bowl, whisk together the melted coconut oil and sugar until combined.
- Add the applesauce, vanilla extract, and non-dairy milk; stir until smooth.
- In a separate bowl, sift or whisk together the flour, cocoa powder, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined — don’t overmix.
- Stir in the dairy-free chocolate chips and nuts if using.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle with flaky sea salt if desired.
- Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
- Let the brownies cool completely in the pan on a wire rack before slicing—this helps them set and keeps them fudgy.
- Cut into squares and serve. Enjoy a fudgy, coconut-kissed brownie!
White Chocolate Macadamia Brownies
White Chocolate Macadamia Brownies — rich, fudgy brownies studded with crunchy macadamias and sweet white chocolate.
Ingredients:
- 1/2 cup (115 g) unsalted butter
- 8 oz (225 g) white chocolate, divided (6 oz melted, 2 oz chopped)
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (65 g) all-purpose flour
- 1/3 cup (30 g) cocoa powder (optional for slight chocolate depth) — omit if you want pure white-chocolate flavor
- 3/4 cup (90 g) chopped macadamia nuts, plus a few whole halves for topping
- Optional: pinch of flaky sea salt for sprinkling
How to Make:
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang to lift brownies out.
- Melt 6 oz of the white chocolate with the butter in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.
- Whisk the sugar into the melted chocolate mixture until combined.
- Beat in the eggs one at a time, then stir in vanilla and salt.
- Sift in the flour (and cocoa powder if using) and fold gently until just combined — don’t overmix.
- Fold in the chopped macadamias and the remaining 2 oz chopped white chocolate.
- Pour the batter into the prepared pan, smooth the top, and press a few macadamia halves on top. Sprinkle a pinch of flaky sea salt if desired.
- Bake 22–28 minutes until the edges are set and a toothpick into the center comes out with a few moist crumbs (not wet batter).
- Cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares.
Enjoy these creamy, crunchy white chocolate macadamia brownies — perfect with a cup of coffee or a scoop of vanilla ice cream!
Conclusion
You’ve got 13 reliable brownie ideas you can try tonight. Pick one, gather ingredients, preheat the oven, and follow the recipe steps. Stir batter gently, fill the pan evenly, and watch bake times closely so edges set but centers stay fudgy. Cool before cutting for cleaner squares. For mix-ins, fold them in at the end. Share or freeze extras. One batch can feed an army, so plan servings ahead.