Recipes
1. Oreo Cheesecake Brownies
Ingredients
For the brownie layer:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
For the cheesecake layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
Extras:
12 Oreo cookies, roughly chopped
Instructions
1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Make brownie batter: In a bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisk until combined. Stir in cocoa powder, flour, salt, and baking powder until just mixed.
3. Make cheesecake filling: In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
4. Assemble: Pour half the brownie batter into the pan. Sprinkle half the chopped Oreos evenly on top. Spread cheesecake mixture over the Oreos. Pour the remaining brownie batter over the cheesecake layer, then top with remaining Oreos.
5. Swirl: Use a knife to gently swirl the brownie and cheesecake layers together for a marbled effect.
6. Bake: 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool: Let cool completely before slicing into squares.
2. Peanut Butter Brownies
Ingredients
For the brownies:
1/2 cup unsalted butter (1 stick), melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
For the peanut butter swirl:
1/2 cup creamy peanut butter
2 tbsp powdered sugar (optional, for sweetness)
Instructions
1. Preheat oven: 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Make brownie batter: In a medium bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisk until glossy. Stir in cocoa powder, flour, salt, and baking powder until just combined (don’t overmix).
3. Make PB swirl: In a small bowl, mix peanut butter and powdered sugar until smooth.
4. Assemble: Pour brownie batter into the pan. Drop spoonfuls of peanut butter mixture over the batter and use a knife to swirl gently.
5. Bake: 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
6. Cool & cut: Let cool completely before slicing into squares.
Tips for extra decadence:
* Add chocolate chips to the brownie batter for a double-chocolate hit.
* Warm slightly before serving and top with vanilla ice cream.
3. Red Velvet Brownies
Ingredients
For the brownies:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp cocoa powder
1 1/4 cups all-purpose flour
1/4 tsp salt
2 tbsp red food coloring
1 tsp white vinegar
1/2 tsp baking soda
For the cream cheese swirl:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Make brownie batter: In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisk until combined.
3. Add dry ingredients: Stir in cocoa powder, flour, and salt. Mix until just combined.
4. Add red velvet ingredients: Stir in red food coloring, vinegar, and baking soda. The batter will become bright red and slightly bubbly.
5. Make cream cheese swirl: In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
6. Assemble: Pour half of the red velvet batter into the pan. Dollop half the cream cheese mixture on top, then repeat layers with remaining brownie batter and cream cheese. Use a knife or skewer to gently swirl the cream cheese into the batter for a marbled effect.
7. Bake: 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
8. Cool: Let cool completely before cutting into squares.
Tips:
* For extra moistness, avoid overbaking.
* Serve with a dusting of powdered sugar or a dollop of whipped cream.
4. Coconut Brownies
Ingredients
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 tsp salt
1 cup shredded sweetened coconut (plus extra for topping)
Instructions
1. Preheat oven: 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisk to combine.
3. Add dry ingredients: Stir in cocoa powder, flour, and salt until just combined.
4. Fold in coconut: Gently fold shredded coconut into the batter.
5. Bake: Pour batter into prepared pan. Sprinkle extra coconut on top if desired. Bake 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool: Let cool completely before cutting into squares.
Tips:
* Use sweetened coconut for a more intense coconut flavor or unsweetened for less sweetness.
* For a tropical twist, add chopped macadamia nuts or white chocolate chips.
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