Brownies – Tessie's Table

Oreo Cheesecake

Therese Buchanan — Mon, 06 Apr 2026 23:43:00 +0000

If you love Oreos, this Oreo Cheesecake is one to add straight to your list. It’s rich, chocolatey, and layered with a fudgy brownie base, a thick no-bake Oreo cheesecake filling, and a whipped Oreo topping that makes it feel like a proper dessert centerpiece.

Photo Credit: Tessie’s Table.

If you’ve already tried my Oreo Cheesecake Brownies or Oreo Truffles, this is the next one to make. It has that same cookies-and-cream flavor but in a full cheesecake that’s perfect for slicing and serving. It also sits right alongside No-bake desserts like my Peanut Butter Pie and Coconut Cream Bars when you want something you can make ahead and bring out later.

Why you’ll love this Oreo Cheesecake

The brownie base adds something extra:
Instead of the usual cookie crust, you get a soft, fudgy brownie layer with chunks of Oreos baked right in. It makes each slice feel a bit more substantial and adds that chocolate depth that works so well with the creamy filling.
No-bake cheesecake filling keeps it simple:
Once the brownie layer is done, everything else is just mixing and chilling. No worrying about water baths or cracks, just a smooth, creamy Oreo cheesecake that sets up beautifully in the fridge.
It’s perfect for making ahead:
This is one of those desserts that actually benefits from sitting overnight. The flavors settle, the texture firms up, and it slices cleanly the next day which makes serving so much easier.

What Makes This Oreo Cheesecake Recipe So Good?

This Oreo Cheesecake hits that balance between rich and light in the best way. You’ve got a baked brownie layer on the bottom, then a fluffy no-bake cheesecake filling, and finally that whipped Oreo topping. You can make it the day before and just decorate before serving, which is ideal for holidays, birthdays, or even summer get-togethers.

Ingredients Needed for Oreo Cheesecake

Unsalted butter: Used for the brownie base. Melting it first gives you that smooth, fudgy texture.
Granulated sugar: Adds sweetness to both the brownie and cheesecake layers.
Light brown sugar: Brings a slightly deeper flavor to the brownie base and helps keep it soft.
Eggs: Used in the brownie layer to give structure and that classic texture.
Vanilla extract: Used in both layers to round out the flavor.
Unsweetened cocoa powder: Gives the brownie its rich chocolate base.
All-purpose flour: Just enough to hold the brownie together without making it cakey.
Salt: Balances the sweetness and enhances the chocolate flavor.
Oreo cookies: Used throughout the recipe. Chopped for the brownie, crushed for the filling, and finely crushed for the topping.
Cream cheese: The base of the cheesecake filling. Make sure it’s softened so it mixes smoothly.
Heavy whipping cream: Used in both the filling and topping to create that light, airy texture.
Powdered sugar: Sweetens the whipped cream and helps stabilize it.
Mini Oreos: Used for decorating on top.

How to make Oreo Cheesecake

**For more detailed instructions, please refer to the printable recipe card below.**

Melt the butter in a saucepan, remove from heat, and whisk in both sugars until smooth and glossy.

Whisk in the eggs and vanilla until fully combined.

Stir in cocoa powder, flour, and salt until just incorporated.

Fold in the chopped Oreos, then spread the batter evenly into the pan and bake for 20-25 minutes.

Beat the cream cheese, granulated sugar, and vanillain one bowl. Whip the heavy cream in another bowl, then combine them together.

Stir in the crushed Oreos, then spread the filling over the cooled brownie base. Chill for 6 hours or overnight.

Whip the topping cream and powdered sugar to stiff peaks, then fold in finely crushed Oreos.

Pipe swirls around the edges and decorate with mini Oreos before serving.

Variations

Extra chocolate Oreo cheesecake: Add a layer of chocolate ganache between the brownie base and cheesecake filling. It sets up nicely and gives you that extra chocolate layer in every slice.
Mint Oreo cheesecake: Swap regular Oreos for mint Oreos and add a tiny drop of peppermint extract to the filling for a fresh twist.
Peanut butter Oreo cheesecake: Swirl a few spoonfuls of peanut butter into the cheesecake layer before chilling. It pairs really well with the brownie base.
Cookies and cream overload: Use double stuffed Oreos and add extra crushed cookies into the filling for more texture throughout.
Mini Oreo cheesecakes: Divide everything into individual springform pans or liners for smaller portions that are great for parties.

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Serving Suggestions

Serve chilled straight from the fridge: This cheesecake slices best when it’s fully chilled, so keep it in the fridge until just before serving. It holds its shape nicely and gives you those clean layers when you cut into it.
Add chocolate drizzle: A quick drizzle of melted chocolate or chocolate sauce over each slice works really well with the Oreo flavor. You can also sprinkle over a few extra crushed Oreos if you want to lean into that cookies and cream vibe a bit more.
Pair with coffee or espresso: The richness of the cheesecake balances really well with a strong coffee or espresso. Serve it alongside my Tres Leches Iced Latte, it’s such a good combo.
Serve with extra whipped cream: A little extra on the side never hurts, especially if you’re serving this for guests.
Build a dessert table for parties or holidays: This Oreo Cheesecake fits right in on a dessert table if you’re putting one together for a party or holiday. You could pair it with my Victoria Sponge Cake for something lighter and classic, and my Tres Leches Tiramisu for a creamy coffee-style dessert. It gives you a nice mix of textures and flavors so there’s something for everyone.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Oreo Cheesecake?

Store it covered in the fridge for up to 4 days. A springform pan with plastic wrap over the top works well, or transfer slices to an airtight container.

Can I freeze Oreo Cheesecake?

Yes, this freezes really well. Slice it first, wrap each slice individually, and freeze for up to 2 months. Transfer slices to the fridge and let them thaw overnight. Avoid microwaving so the texture stays smooth.

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Tips & Tricks

Let the brownie base cool completely: If the base is even slightly warm, the cheesecake layer can soften and lose structure. A fully cooled base gives you clean layers and better slices.
Use room temperature cream cheese: Cold cream cheese won’t mix smoothly and can leave lumps in the filling. Let it soften first so everything blends together properly.
Whip the cream to stiff peaks: This is what helps the cheesecake set. If it’s too soft, the filling won’t hold its shape when sliced.
Fold gently when combining: Take your time folding the whipped cream into the filling. This keeps the texture light instead of dense.
Chill overnight if possible: It will set better, slice cleaner, and taste even better the next day. This also makes it easier if you’re prepping for a party.

More Dessert Ideas

Looking for more meal inspiration?

Browse my No- Bake Desserts or check out my Full Dessert Collection for more inspiration.

Photo Credit: Tessie’s Table.

FAQ

Can I make Oreo cheesecake ahead of time?
Yes, and it’s actually better that way. Making it the day before gives it time to fully set and makes slicing much easier.
Can I use a different base instead of brownie?
You can use a classic Oreo crust if you prefer. The brownie base just adds a richer chocolate layer and makes it feel more like a full dessert.
Why isn’t my cheesecake setting?
It’s usually because the whipped cream wasn’t whipped to stiff peaks or it hasn’t chilled long enough. Give it more time in the fridge and it should firm up.
Can I freeze Oreo cheesecake?
Yes, slice it first, wrap each piece, and freeze for up to 2 months. Thaw in the fridge overnight for the best texture.
How do I get clean slices?
Use a sharp knife and wipe it between each cut. Running the knife under hot water first helps get those clean layers.
Can I use Cool Whip instead of whipped cream?
Yes, you can swap it in if you prefer. It will give you a slightly firmer, more stable filling, while fresh whipped cream gives a softer, more creamy texture.
How long does it last in the fridge?
It will keep well for about 4 days when stored covered. After that, the texture can start to soften.

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Oreo Cheesecake

This Oreo Cheesecake has a fudgy brownie base, a thick no-bake Oreo cheesecake filling, and whipped Oreo topping with mini Oreos to finish.

Course Dessert

Cuisine American

Keyword No Bake Cheesecake, Party Food, Summer, Sweet Treat

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings

Calories 769kcal

Equipment

Ingredients

For the Brownie Base:

½ cup 1 stick unsalted butter
¾ cup granulated sugar
½ cup light brown sugar packed
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
12 Oreo cookies roughly chopped

For the Oreo Cheesecake Filling:

16 oz cream cheese softened
½ cup granulated sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream
1 cup powdered sugar
15 Oreo cookies crushed

For the Oreo Whipped Topping:

1 cup heavy whipping cream
½ cup powdered sugar
6 Oreo cookies finely crushed (almost like crumbs)
Mini Oreos for decorating

Instructions

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
Melt the butter in a saucepan, remove from heat, and whisk in both sugars until combined and glossy.
Whisk in the eggs and vanilla until smooth.
Stir in cocoa powder, flour, and salt until fully incorporated.
Fold in chopped Oreos, then spread the brownie batter evenly in the prepared pan.
Bake for 22–25 minutes or until the center is just set. Let cool completely in the pan.
Beat softened cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth and creamy.
In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Stir in the crushed Oreos, then spoon the cheesecake mixture over the cooled brownie layer.
Smooth the top and chill in the fridge for at least 6 hours or overnight until firm.
Whip the heavy cream and powdered sugar for the topping until stiff peaks form, then gently fold in the finely crushed Oreos.
Transfer the Oreo whipped topping to a piping bag fitted with a star tip and pipe swirls around the edges.
Decorate with mini Oreos on top of the piped swirls before serving.

Notes

Let the brownie base cool completely: If the base is even slightly warm, the cheesecake layer can soften and lose structure. A fully cooled base gives you clean layers and better slices.

Use room temperature cream cheese: Cold cream cheese won’t mix smoothly and can leave lumps in the filling. Let it soften first so everything blends together properly.

Whip the cream to stiff peaks: This is what helps the cheesecake set. If it’s too soft, the filling won’t hold its shape when sliced.

Fold gently when combining: Take your time folding the whipped cream into the filling. This keeps the texture light instead of dense.

Chill overnight if possible: It will set better, slice cleaner, and taste even better the next day. This also makes it easier if you’re prepping for a party.

Nutrition

The post Oreo Cheesecake appeared first on Tessie's Table.

Cadbury Egg Brownies

Therese Buchanan — Fri, 27 Mar 2026 18:27:40 +0000

If you’re making Brownies this Easter, these Cadbury Egg Brownies always get attention. You get a rich, chocolatey brownie base with chunks of Cadbury mini eggs baked right in, and they melt slightly into the batter for the best texture.

Photo Credit: Tessie’s Table.

This is a simple homemade brownie recipe that doesn’t take much effort but gives you that soft, fudgy center everyone wants. It’s also a great one to pair with something like Crockpot Easter Candy Clusters if you want a mix of baked and no-bake treats on your table.

They’re perfect for Easter dessert trays, gifting, or just having something ready to slice and serve when people stop by.

Why you’ll love these Cadbury Egg Brownies

Rich and fudgy texture:
These brownies stay soft in the center with just the right amount of chew around the edges. The Cadbury mini eggs melt slightly into the batter, which makes every bite extra chocolatey.
Perfect for Easter:
Using Cadbury mini eggs instantly gives these that seasonal feel without needing anything complicated. Just chop and fold them in.
Easy to make from scratch:
No box mix needed here. The batter comes together quickly and bakes up perfectly every time.

Cadbury Egg Brownies for Easter Dessert Tables

This is one I make every year around Easter because it’s easy and always goes quickly. I usually chop the Cadbury mini eggs into chunks so you get little pockets of chocolate throughout instead of it all blending in.

It reminds me a bit of baking at home growing up, just simple ingredients turned into something everyone keeps going back for. And once they’re sliced and set out, they don’t last long.

Ingredients Needed for Cadbury Egg Brownies

Unsalted butter: Gives the brownies richness and helps create that soft texture.
Granulated sugar: Sweetens and helps create that classic shiny top.
Brown sugar: Adds a deeper flavor and keeps the brownies moist.
Eggs: Helps bind everything together and gives structure.
Vanilla extract: Brings out the chocolate flavor.
All-purpose flour: Provides structure without making them too dense.
Cocoa powder: Gives a strong chocolate base.
Salt: Balances the sweetness.
Baking powder: Adds just a bit of lift.
Cadbury mini eggs: The star of the recipe. Chop them so they distribute evenly.

How to make Cadbury Egg Brownies

**For more detailed instructions, please refer to the printable recipe card below.**

Whisk melted butter, granulated sugar, and brown sugar until smooth.

Add eggs and vanilla, mixing until glossy and combined.

Stir in flour, cocoa powder, salt, and baking powder until just combined.

Fold in chopped Cadbury mini eggs.

Pour into the prepared pan and spread evenly and press the extra chopped mini eggs on top.

Bake until the center is just set but still soft. Let cool completely before slicing.

Variations

Add chocolate chips: Stir in extra chocolate chips for even more chocolate throughout. This makes them extra rich and slightly gooey.
Use your favorite candy bar: You can chop up any candy you like and mix it through for a fun twist.
Swirl in peanut butter: Add spoonfuls of peanut butter and lightly swirl before baking for a different flavor.
Make them thicker: Use a smaller pan for thicker brownies and adjust bake time slightly.
Add frosting: Once cooled, add a layer of chocolate or cream cheese frosting for a dessert-style brownie.

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Serving Suggestions

Add to an Easter dessert board: Slice the Cadbury Egg brownies into squares and add them to a dessert board with a mix of cookies and candy. They pair really well with your Carrot Cake Cookies with Cream Cheese Swirl and help fill out a colorful Easter spread without much extra effort.
Serve with ice cream for an easy dessert: Warm a brownie slightly and serve with a scoop of vanilla ice cream. The warm chocolate and cold ice cream combo works every time and turns this into more of a plated dessert.
Pair with no-bake treats: Set these out alongside Crockpot Easter Candy Clusters for a mix of baked and no-bake options. It gives a nice variety of textures and makes your dessert table feel more complete.
Make a brownie sundae bar: Cut the brownies into smaller squares and set out toppings like whipped cream, chocolate sauce, and sprinkles. Let everyone build their own, which is always a hit at gatherings.
Package for Easter treats or gifting: Wrap a few brownie squares in parchment or add them to small boxes or bags. They hold up well and make a simple homemade Easter treat to share.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Cadbury Egg Brownies?

Store brownies in an airtight container at room temperature for up to 4 days. You can refrigerate them if you prefer a firmer texture, especially if your kitchen is warm.

Can I freeze Cadbury Egg Brownies?

To freeze, wrap tightly and store for up to 2 months. Let thaw at room temperature before serving.

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Tips & Tricks

Use room temperature eggs: This helps the batter mix more evenly and gives you that smooth, glossy texture. Cold eggs can make the batter seize slightly, which affects the final texture of your brownies.
Don’t overbake the brownies: For fudgy Cadbury Egg brownies, it’s better to pull them out slightly early. The center should still look a little soft. They’ll continue to set as they cool, giving you that rich, dense texture people look for in homemade brownies.
Chop the Cadbury mini eggs evenly: Cutting them into smaller chunks helps distribute the chocolate throughout the batter. If the pieces are too big, they can sink or create uneven pockets.
Line your pan with parchment paper: This makes it much easier to lift the brownies out and slice them cleanly. It also prevents sticking, especially with fudgier brownies.
Let brownies cool completely before slicing: This is key for clean cuts. Warm brownies will fall apart, while fully cooled brownies will hold their shape and give you those nice square slices.

More Easter Ideas

Looking for more meal inspiration?

Browse my Cookie ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

How do I make fudgy brownies instead of cakey brownies?
To get fudgy brownies, avoid overbaking and don’t add extra flour. Using a combination of butter, brown sugar, and cocoa powder also helps create that dense, rich texture.
Can I use a box mix for Cadbury Egg brownies?
Yes, you can use a brownie mix and stir in chopped Cadbury eggs. It’s a quick shortcut, but a homemade brownie recipe will give you a richer flavor and better texture.
Do Cadbury mini eggs melt in brownies?
They soften and melt slightly while baking but still hold some shape. This creates little pockets of chocolate throughout the brownies, which is exactly what you want.
Can I freeze Cadbury Egg brownies?
Yes, these brownies freeze really well. Wrap them tightly and store for up to 2 months. Let them thaw at room temperature before serving.
Why did my brownies turn out dry?
This usually happens from overbaking or adding too much flour. Make sure to measure carefully and remove the brownies when the center is still slightly soft.
Can I make these brownies ahead of time?
Yes, these are great for making ahead. You can bake them a day or two in advance and store them until ready to serve.
What size pan should I use for brownies?
A 9×9 pan works best for this recipe. If you use a smaller pan, the brownies will be thicker and need a longer bake time.

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Cadbury Egg Brownies

Rich chocolate brownies loaded with chopped Cadbury mini eggs. A perfect Easter dessert that’s fudgy, easy, and packed with chocolate flavor.

Course Dessert

Cuisine American

Keyword Chocolate, Easter, Kid Friendly, Party Food

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 287kcal

Equipment

Ingredients

½ cup unsalted butter melted
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
1½ cup chopped Cadbury mini eggs keep the ½ cup for sprinkling on top

Instructions

Preheat oven to 350°F and line a 9×9 baking pan with parchment paper.
In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla extract, then whisk until glossy and well combined.
Stir in flour, cocoa powder, salt, and baking powder until just combined. Do not overmix.
Fold in 1 cup of chopped Cadbury mini eggs.
Pour batter into the prepared pan and spread evenly.
Sprinkle the extra chopped Cadbury mini eggs on top.
Bake for 30–35 minutes, until the center is just set and still slightly fudgy.
Let cool completely before slicing into squares.

Video

Notes

Use room temperature eggs:
This helps the batter mix more evenly and gives you that smooth, glossy texture. Cold eggs can make the batter seize slightly, which affects the final texture of your brownies.

Don’t overbake the brownies:
For fudgy Cadbury Egg brownies, it’s better to pull them out slightly early. The center should still look a little soft. They’ll continue to set as they cool, giving you that rich, dense texture people look for in homemade brownies.

Chop the Cadbury eggs evenly:
Cutting them into smaller chunks helps distribute the chocolate throughout the batter. If the pieces are too big, they can sink or create uneven pockets.

Line your pan with parchment paper:
This makes it much easier to lift the brownies out and slice them cleanly. It also prevents sticking, especially with fudgier brownies.

Let brownies cool completely before slicing:
This is key for clean cuts. Warm brownies will fall apart, while fully cooled brownies will hold their shape and give you those nice square slices.

Nutrition

https://www.pinterest.com/pin/1145462486501920961/

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Valentine Brownies

Therese Buchanan — Thu, 05 Feb 2026 14:49:32 +0000

These Valentine brownies are cut into heart shapes, topped with a chocolate ganache drip, and finished with drizzles and sprinkles. They start with a box brownie mix, which keeps things easy, but the ganache and decorations make them feel special enough for Valentine’s Day.

If you love making treats like my Chocolate Peanut Butter Brownies or Biscoff Brownies, this is a fun way to switch things up. Same idea, different look, and perfect for Valentine’s Day.

Photo Credit: Tessie’s Table.

These Valentine brownies are easy to make and fun to decorate, which makes them perfect for home baking. Starting with a box mix keeps things simple, especially when you’re cutting the brownies into heart shapes and adding ganache on top.

If you’re making a few Valentine’s Day desserts, these brownie hearts go well with my Heart Cake Pops, Heart Shaped Cherry Hand Pies, and Pinwheel Cookies. These are also perfect for Mother’s Day or Baby Showers.

Why you’ll love these Valentine Brownies

Easy to make:
Starting with a box brownie mix takes the pressure off. You still end up with Valentine brownies that look homemade, but the process stays simple and reliable.
Rich chocolate flavor:
The ganache adds a smooth chocolate layer on top of the brownies, which makes them taste richer without adding a lot of extra work.
Perfect for decorating:
Cutting the brownies into hearts makes them instantly festive. You can keep the decorations simple or go all in with drizzles and sprinkles depending on how much time you have.

How Do You Make Heart-Shaped Valentine Brownies?

I’ve made plenty of brownies over the years, but cutting them into shapes is one of those things that looks easy until you try it. Chilling the brownies first makes all the difference. It keeps the edges clean and stops the hearts from falling apart. If you follow my instructions below, you will have perfect heart-shaped chocolate-covered brownies!

Ingredients Needed for Valentine Brownies

Box brownie mix: This keeps the recipe easy and consistent. Use your favorite brand and follow the box directions for ingredients.
Eggs, oil, and water: These come from the box instructions and help create a brownie that’s sturdy enough to cut into shapes.
Semi-sweet chocolate chips: These are used for the ganache and give a balanced chocolate flavor that isn’t overly sweet.
Heavy cream: This combines with the chocolate chips to make the ganache smooth and pourable.
White chocolate melting wafers: These are used for drizzling and add contrast on top of the brownies.
Pink chocolate melting wafers: These keep the Valentine’s Day look front and center without needing food coloring.
Valentine’s sprinkles: These are optional, but they add texture and make the brownies feel finished.

How to make Valentine Brownies

**For more detailed instructions, please refer to the printable recipe card below.**

Bake the brownies in a lined 9×13 pan according to the box directions. Let them cool completely, then chill in the fridge for about 1 hour.

Use a heart-shaped cookie cutter to cut hearts from the chilled brownies. Press straight down and lift carefully for clean edges.

Place the brownie hearts on a wire rack set over a baking sheet to catch any chocolate drips.

Microwave the heavy cream until hot, then pour it over the chocolate and let it sit for 2 minutes before stirring until smooth.

Let the ganache thicken slightly, then spoon it over the brownie hearts, allowing it to drip down the sides.

Drizzle melted white and pink chocolate over the brownies, add sprinkles, and chill briefly until set.

Variations

Dark chocolate ganache: Swap the semi-sweet chocolate chips for dark chocolate if you prefer a deeper chocolate flavor. This works especially well if you like brownies that are less sweet.
Milk chocolate topping: Use milk chocolate chips for the ganache if you want a softer, sweeter finish. This can be a good option if you’re making these for kids.
No drizzle version: Skip the white and pink chocolate drizzle and keep the focus on the ganache. The brownies will still look polished and very chocolate-forward.
Sprinkle-free brownies: Leave off the sprinkles for a cleaner look. This is nice if you’re serving these at a more grown-up Valentine’s dinner.
Mini brownie hearts: Use a smaller heart cutter and cut more pieces from the pan. These work well for dessert boards or gifting.

Serving Suggestions

Valentine’s dessert board: Add these Valentine brownies to a board with Heart Cake Pops, Heart Shaped Cherry Hand Pies, and Strawberries and Cream. It makes an easy spread that looks thoughtful without much extra effort.
After-dinner dessert: Serve one or two brownie hearts with coffee or tea. The ganache makes them feel rich enough on their own.
Gift boxes: Wrap the brownies individually and place them in small boxes or bags. They hold up well and travel nicely.
Party platter: Arrange the brownie hearts on a platter with Pinwheel Cookies and Coconut Fudge for a mix of textures and flavors.
Brownie sampler: Pair these with Chocolate Peanut Butter Brownies or Biscoff Brownies if you’re serving a crowd and want options.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Valentine Brownies?

Store the brownies in an airtight container in the refrigerator for up to 4 days. The ganache holds up best when kept cool.

Can I freeze Valentine Brownies?

Yes, you can freeze them. Freeze the plain brownie hearts without ganache for best results, then add the ganache and decorations after thawing.

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Tips & Tricks

Chill before cutting: Cold brownies cut much cleaner, especially when using a larger heart-shaped cutter.
Use a straight press: Press the cutter straight down and lift straight up to keep the heart shape neat.
Let ganache thicken slightly: If the ganache is too hot, it will run off completely. Waiting a few minutes helps it cling to the brownies.
Decorate in layers: Let the ganache set before adding drizzles so the colors stay defined.
Save the scraps: Brownie scraps are perfect for snacking, parfaits, or stirring into ice cream.

More Easy Desserts

Looking for more meal inspiration?

Browse my Chocolate Recipes or check out all my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use just one box of brownie mix?
You can, but the yield will be smaller. With a larger heart cutter, two boxes baked in a 9×13 pan give you more flexibility. If you have a small cookie cutter then one box in an 8×8 brownie pan will be perfect.
Do I have to use a box mix?
No, but box mix keeps things simple and consistent. Homemade brownies can work as long as they are firm enough to cut cleanly.
What if my ganache is too thin?
Let it sit a few more minutes to thicken before spooning it over the brownies.
What if my ganache is too thick?
Gently warm it for a few seconds and stir until it loosens slightly.
Can I make these ahead of time?
Yes. Bake and cut the brownies a day ahead, then add the ganache and decorations the next day.
Can I skip the ganache?
You can, but the ganache adds a lot of flavor and makes the brownies feel more finished.
Do these need to be refrigerated?
Once the ganache is on, refrigeration is best to keep everything set.
Can I use food coloring instead of pink wafers?
Melting wafers are more reliable. Food coloring can cause chocolate to seize unless you use oil-based food coloring.
What size pan works best?
A 9×13 pan works best when doubling the mix. It gives you enough surface area for clean cuts.
Are these good for gifting?
Yes. They hold their shape well and look festive without being fragile.

Valentine Brownies

Valentine brownies made from a box mix, cut into heart shapes, topped with chocolate ganache, and finished with festive drizzles.

Course Dessert

Cuisine American

Keyword Chocolate, Holidays, Party Food

Prep Time 15

Cook Time 20

Chill Time 1

Total Time 1 35

Servings

Calories 249kcal

Equipment

Ingredients

2 boxes brownie mix plus box ingredients
1½ cups semi-sweet chocolate chips
¾ cup heavy cream
½ cup white chocolate melting wafers
½ cup pink chocolate melting wafers
Valentine’s sprinkles optional

Instructions

Preheat the oven according to the brownie mix instructions.
Prepare two boxes of brownie mix using the ingredients listed on the packages.
Line a 9×13 baking pan with parchment paper and spread the batter evenly.
Bake according to the box directions, then let the brownies cool completely.
Refrigerate the brownies for 1 hour until firm.
Use a heart-shaped cookie cutter to cut out brownie hearts and place them on a wire rack.
Add 1½ cups chocolate chips to a heatproof bowl.
Microwave ¾ cup heavy cream for 45–60 seconds until hot and steaming.
Pour the cream over the chocolate, let it sit for 2 minutes, then stir until smooth.
Let the ganache thicken for 5–10 minutes, then spoon it over the brownie hearts, letting it drip down the sides.
Melt white and pink chocolate wafers and drizzle over the brownies.
Add sprinkles right away and chill briefly until set.

Video

Notes

Chill before cutting: Cold brownies cut much cleaner, especially when using a larger heart-shaped cutter.

Use a straight press: Press the cutter straight down and lift straight up to keep the heart shape neat.

Let ganache thicken slightly: If the ganache is too hot, it will run off completely. Waiting a few minutes helps it cling to the brownies.

Decorate in layers: Let the ganache set before adding drizzles so the colors stay defined.

Save the scraps: Brownie scraps are perfect for snacking, parfaits, or stirring into ice cream.

Nutrition

The post Valentine Brownies appeared first on Tessie's Table.

Sweet Potato Brownies

Therese Buchanan — Sun, 10 Aug 2025 14:00:00 +0000

Rich, fudgy, and full of deep chocolate flavor, these sweet potato brownies are a delicious twist on a classic dessert. Using leftover mashed sweet potatoes not only makes them extra moist but also gives them a soft, tender texture. Topped with a smooth, glossy chocolate ganache, they’re perfect for anyone who loves an extra chocolatey treat.

Photo Credit: Tessie’s Table.

Sweet potato brownies are a great way to use up leftover sweet potatoes from dinner or the holidays. They work beautifully for casual weekends, potlucks, or holiday dessert tables. The natural sweetness of the sweet potatoes means you can cut back on refined sugar without losing any flavor. If you enjoy rich, chocolatey desserts, you might also like my Oreo Cheesecake Brownie Bars or my Layered Chocolate Cheesecake for more indulgent bakes.

Why you’ll love this Sweet Potato Brownies

Easy to make:
You only need a few bowls and common pantry ingredients. No fancy equipment, and the steps are simple enough for a quick bake in the afternoon.
Rich chocolate flavor:
The combination of melted chocolate, cocoa powder, and ganache makes every bite smooth, fudgy, and indulgent without being overly sweet.
Perfect for any occasion:
They can be dressed up with a scoop of ice cream for a dinner party or cut into small squares for a casual snack.

Fudgy Sweet Potato Brownies

Sweet potatoes were never a regular sight when I was growing up in Ireland, but after moving to the U.S., I quickly learned they’re a staple, especially around the holidays. It didn’t take long before I started baking with them, and adding them to brownies was a game changer. They bring a rich, fudgy texture and just the right amount of natural sweetness. These days, I’ll often roast a few extra sweet potatoes so I have a reason to make another batch.

Ingredients Needed for Sweet Potato Brownies

For the Brownies:
Oil – Vegetable or coconut oil works best for moisture and richness.
Semisweet or dark chocolate chips – Melted into the batter for a deep chocolate base.
Mashed sweet potato – Leftover or freshly cooked, mashed until smooth.
Maple syrup – Adds natural sweetness and depth of flavor.
Brewed coffee – Cooled, to intensify the chocolate flavor.
Vanilla extract – Balances and enhances the flavors.
All-purpose flour – For structure and a tender crumb.
Unsweetened cocoa powder – Dutch-process gives a richer color and flavor.
Baking powder – Helps the brownies rise slightly.
Fine sea salt – Balances the sweetness and sharpens the chocolate taste.
For the Ganache:
Semisweet or dark chocolate chips – Melted with cream for a smooth, glossy finish.
Heavy cream – Creates a silky ganache.
Vanilla extract – Optional, for a little extra warmth in flavor.

How to make Sweet Potato Brownies

**For more detailed instructions, please refer to the printable recipe card below.**

Melt chocolate chips and oil in a microwave-safe bowl, stirring every 20–30 seconds until smooth.

Mix mashed sweet potato, maple syrup, coffee, and vanilla in a large bowl until well combined.

Stir the melted chocolate with the sweet potato mixture until smooth.

In another bowl, whisk together flour, cocoa powder, baking powder, and sea salt.

Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing.

Pour batter into the prepared pan and spread evenly and bake for 25–30 minutes,

For the Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Then pour it over the chocolate chips.

Whisk until smooth and glossy.

Spread ganache evenly over cooled brownies.

Slice and serve.

Variations

Nut butter swirl: Swirl a few spoonfuls of peanut butter or almond butter into the batter before baking for extra richness and flavor, just like my Peanut Butter Brownies.
Spiced brownies: Add a teaspoon of cinnamon or pumpkin pie spice for a warm, seasonal touch that pairs perfectly with the sweet potato.
Nutty crunch: Stir in chopped pecans or walnuts for added texture and a toasty flavor that complements the chocolate.
Extra chocolate chips: Fold in additional chocolate chips to make the brownies even more decadent.

Serving Suggestions

With a cold glass of milk: A classic way to enjoy brownies, especially when they’re fresh from the pan. The milk balances the richness and makes every bite even more satisfying.
Topped with ice cream: Warm a brownie for a few seconds in the microwave and add a scoop of vanilla ice cream on top. The combination of hot, fudgy brownie and cold, creamy ice cream is always a hit.
A sprinkle of flaky sea salt: Adding a pinch of flaky sea salt over the ganache before it sets gives you that sweet and salty contrast that makes chocolate desserts even better.
With fresh berries: Raspberries, strawberries, or blackberries bring a tart freshness that cuts through the richness of the brownies. They also make the plate look extra inviting.
On a dessert platter: These brownies hold their shape well, so they’re perfect for serving alongside other cakes, cookies, bars, or other small treats when entertaining.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Sweet Potato Brownies

Store leftover brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For the best texture, keep them in a single layer or separate layers with parchment paper so the ganache stays smooth.

Can I freeze Sweet Potato Brownies

Wrap individual brownies in parchment paper, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight or on the counter for a couple of hours before serving.

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Tips & Tricks

Mash the sweet potato until smooth: Lumps can affect the texture of the brownies, so take the time to mash or blend until completely smooth.
Cool the coffee: Hot coffee can melt the chocolate too soon, changing the consistency of your batter. Let it cool before mixing it in for the best results.
Mix gently once the flour is added: Overmixing can make brownies tough instead of soft and fudgy. Fold the dry ingredients in until just combined.
Cool completely before adding ganache: Spreading ganache over warm brownies will cause it to melt and lose its smooth finish. Patience here makes for a prettier dessert.
Use a clean knife for neat slices: Wipe the knife with a warm, damp cloth between cuts to get smooth, bakery-style brownie squares.

More Easter Mains

Photo Credit: Tessie’s Table.

FAQ

Can I use canned sweet potato puree instead of mashed sweet potato?
Yes, you can use canned sweet potato puree as long as it is plain and unsweetened. Avoid the spiced pie filling variety, which contains added sugar and spices that will change the flavor of the brownies.
Do sweet potato brownies taste like sweet potatoes?
No, the sweet potato flavor is very subtle. It mainly adds moisture, a soft texture, and natural sweetness, making the brownies taste rich and chocolatey.
Can I make sweet potato brownies without coffee?
Yes, you can replace the brewed coffee with milk or water. Coffee is used to deepen the chocolate flavor, but it does not make the brownies taste like coffee.
What type of chocolate is best for sweet potato brownies?
Semisweet or dark chocolate chips work best because they balance the natural sweetness of the sweet potato and maple syrup. Dark chocolate gives a more intense flavor, while semisweet is slightly milder.
Can I make these sweet potato brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking blend. The sweet potato keeps the brownies moist, so they still have that fudgy texture.
How do I know when sweet potato brownies are done baking?
Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter. Overbaking can make them dry, so start checking at the 25-minute mark.
Can I double this sweet potato brownie recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. The baking time will be slightly longer, so keep an eye on them after the 30-minute mark.
Do I need to refrigerate sweet potato brownies with ganache?
Yes, if the brownies are topped with ganache, store them in the fridge to keep the topping firm and fresh. Let them come to room temperature before serving for the best texture.
Can I use cocoa powder instead of melted chocolate?
This recipe is designed to use both cocoa powder and melted chocolate for a rich, layered flavor. If you replace the melted chocolate with cocoa powder, you will need to adjust the oil and sugar to keep the brownies moist and sweet.
Are sweet potato brownies healthier than regular brownies?
Sweet potato brownies use less refined sugar and get some natural sweetness from the sweet potato, but they are still a dessert. The sweet potato adds extra fiber and nutrients while keeping the brownies soft and fudgy.

Sweet Potato Brownies

Rich and fudgy sweet potato brownies with deep chocolate flavor and a smooth ganache topping. A perfect way to use leftover mashed sweet potatoes.

Course Dessert

Cuisine American

Keyword Comfort Food, Double Chocolate, Potluck, Sweet Treat

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 316kcal

Equipment

Ingredients

For the Brownies:

¼ cup oil vegetable or coconut
1 cup semisweet or dark chocolate chips
1 cup 9 oz leftover mashed sweet potato
½ cup maple syrup
¼ cup brewed coffee cooled
2 tsp vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa powder Dutch-process cocoa preferred
1 tsp baking powder
½ tsp fine sea salt

For the Ganache:

1 cup semisweet or dark chocolate chips
½ cup heavy cream
1 tsp vanilla extract optional

Instructions

For the Brownies

Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
Melt the chocolate chips and oil in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
Mix the mashed sweet potato, maple syrup, coffee, and vanilla extract in a large bowl until combined.
Stir in the melted chocolate mixture and mix until smooth and well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Let the brownies cool completely in the pan before adding the ganache.

For the Ganache:

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chocolate chips in a heat-safe bowl. Let it sit for 1-2 minutes to soften the chocolate.
Whisk the mixture until smooth and glossy. Stir in the vanilla extract if using.
Pour the ganache over the cooled brownies and spread evenly. Allow the ganache to set for about 30 minutes at room temperature or 15 minutes in the fridge before slicing.

Nutrition

The post Sweet Potato Brownies appeared first on Tessie's Table.

Oreo Cheesecake Brownies

Therese Buchanan — Thu, 26 Jun 2025 12:00:00 +0000

Fudgy brownies meet creamy cheesecake in this dreamy Oreo dessert bar. These Oreo Cheesecake Brownies have a rich chocolate base loaded with chopped Oreos, topped with a no-bake cookies-and-cream cheesecake layer that’s fluffy, cool, and full of crunch. It’s the kind of dessert that checks all the boxes—easy, make-ahead, and a guaranteed hit with Oreo fans.

Photo Credit: Tessie’s Table.

This is the ultimate dessert mashup. You get the deep cocoa flavor and dense texture of brownies, paired with a light and creamy cheesecake layer that doesn’t need any baking. The whole thing chills in the fridge and slices beautifully into bars, making it ideal for parties, potlucks, or when you just want something sweet waiting in the fridge. You can serve them straight from the pan or dress them up with whipped cream and extra Oreos for a fun presentation.

Why you’ll love these Oreo Cheesecake Brownies

Super Easy, No-Fuss Layers:
This one looks layered and fancy, but it’s super easy. You’ve got a quick brownie base, and the cheesecake part is no-bake — just mix it up and spread it on top. Once it chills, it’s ready to go. No water bath, no messing around.
Cookies and Cream Lovers’ Dream:
There’s Oreos baked into the brownies and crushed into the cheesecake, so every bite has that cookies and cream vibe. You can even throw a few extra on top if you’re feeling wild. It’s rich, creamy, chocolatey, and crunchy all at once.
Perfect for Sharing (or Not!):
These slice up into neat little bars that are perfect for parties, potlucks, or stashing in the fridge for whenever you need something sweet. They travel well, and they taste just as good the next day — if they last that long.

Fudgy Brownies + Oreo Cheesecake = My Kind of Dessert

As soon as I made the first test batch of these, I had a feeling they’d disappear fast — and they did. I’m a big fan of anything with an Oreo involved, but the combo of the fudgy brownie and the creamy, fluffy no-bake cheesecake layer is honestly next level. I kept thinking, maybe they’ll be too rich, but nope… they were just the right kind of dangerous.

Ingredients Needed for Oreo Cheesecake Brownies

Unsalted butter gives the brownie base that rich, fudgy texture. Melting it first helps everything mix together nice and smooth.
Granulated sugar and light brown sugar add sweetness and depth. The brown sugar brings a little extra moisture and a soft chew.
Eggs bind the brownie mixture and help give it that shiny, crackly top we all love.
Vanilla extract goes into both layers for a little warm background flavor that ties it all together.
Unsweetened cocoa powder brings all the chocolate flavor to the brownies. I like using a good-quality cocoa powder for the best flavor.
All-purpose flour and a pinch of salt give structure to the brownie layer without making it too cakey.
Oreos are the star here! You’ll chop some into the brownie batter and crush more into the cheesecake topping for that cookies and cream flavor all the way through.
Cream cheese needs to be nice and soft so it blends up smooth with no lumps. This is the base of your cheesecake layer.
Heavy whipping cream is what makes the cheesecake layer fluffy and light. You’ll whip it up before folding it in.
Powdered sugar sweetens the cream and helps it hold those nice stiff peaks.

How to make Oreo Cheesecake Brownies

**For more detailed instructions, please refer to the printable recipe card below.**

Preheat the oven to 350°F. Melt the butter in a saucepan, then take it off the heat and whisk in both sugars until well combined.

Whisk in the eggs and vanilla until the mixture looks glossy and smooth.

Stir in the cocoa powder, flour, and salt until just combined.

Fold in the chopped Oreos.

Spread the batter evenly in the prepared pan and bake for 22 to 25 minutes.

Beat the softened cream cheese, granulated sugar, and vanilla in a bowl until smooth and creamy.

Whip the heavy cream and powdered sugar in a separate bowl until stiff peaks form.

Fold the whipped cream into the cream cheese mixture gently until everything is combined and fluffy.

Stir in the crushed Oreos, then spread the mixture over the cooled brownie base.

Smooth the top and add a few extra Oreos or mini Oreos if you like.

Variations

Mint Oreo Cheesecake Brownies: Swap the regular Oreos for mint-flavored ones and add a tiny splash of peppermint extract to the cheesecake layer. You’ll get that chocolate-mint combo that’s perfect around the holidays or just if you’re into that flavor year-round.
Peanut Butter Twist: Add a few spoonfuls of creamy peanut butter to the brownie batter and swirl a little more into the cheesecake layer before chilling. It gives that salty-sweet combo that always hits the spot.
Double Chocolate Version: Use chocolate-stuffed Oreos and stir in a handful of mini chocolate chips to both the brownie and cheesecake layers. This one’s for the serious chocolate fans.
Berry Oreo Bars: Fold in a small handful of freeze-dried raspberries or strawberries into the cheesecake layer. The tangy crunch works so well with the sweet cookies and rich brownie base.
Birthday Bar Style: Use Golden Oreos and add some rainbow sprinkles into the cheesecake layer. You can even top it with more sprinkles and mini Golden Oreos for a fun, party-style version.

Serving Suggestions

Serve chilled, straight from the fridge: These bars are best cold. That cheesecake layer stays firm and creamy, and the brownie keeps its fudgy texture. Just slice and go.
Add a drizzle before serving: A little chocolate or white chocolate drizzle over the top can make them feel extra special, especially if you’re bringing them to a party or potluck.
Top with whipped cream and a mini Oreo: If you want to dress them up for guests, add a swirl of whipped cream and press a mini Oreo into each slice. Simple but looks cute on a dessert plate.
Pair with coffee or cold brew: The richness of the brownies and cheesecake is so good with a cup of strong coffee or a glass of cold brew. It balances out the sweetness perfectly.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Oreo Cheesecake Brownies?

Keep them in an airtight container in the fridge. They’ll stay fresh for about 4 to 5 days, and the cheesecake layer keeps its creamy texture best when chilled. You can stack them with a layer of parchment between if needed.

Can I freeze Oreo Cheesecake Brownies?

Yes, once they’ve chilled and set fully, you can freeze them. Wrap each bar tightly in plastic wrap and pop them into a freezer-safe bag or container. They’ll keep for up to 2 months. Let them thaw in the fridge overnight or sit at room temp for about 30 minutes before serving.

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Tips & Tricks

Use room temperature cream cheese: Cold cream cheese can leave little lumps in your cheesecake layer. Let it sit out until soft so it blends up smooth and creamy.
Whip the cream until stiff peaks form: To get that fluffy cheesecake texture, make sure your whipped cream holds its shape before folding it in. Don’t stop at soft peaks or the topping won’t hold up.
Let the brownie layer cool completely: If it’s still warm when you spread on the cheesecake, the layers can melt together and go a bit messy. Give it time — it’s worth it.
Chill for at least 4 hours: This helps the cheesecake firm up so it slices cleanly. If you’re in a rush, pop the pan into the freezer for an hour or so, but the fridge is better for texture.
Slice with a clean, sharp knife: Wipe your knife between cuts for neat bars. If the topping starts to stick, run the knife under hot water and dry it before each slice.

More Brownie Bites

Photo Credit: Tessie’s Table.

FAQ

Can I use store-bought brownie mix instead?
Yes! If you’re short on time, you can bake your favorite boxed brownie mix in the 8×8 pan, let it cool completely, and then continue with the cheesecake layer as written.
Can I make these ahead of time?
Absolutely. They’re a great make-ahead dessert. Just prep them the day before and keep them chilled until you’re ready to serve.
Can I use a 9×9-inch pan?
You can, but the layers will be thinner and may bake a bit faster. Keep an eye on the brownie base and start checking it a few minutes early.
What’s the best way to crush the Oreos?
Toss them in a zip-top bag and give them a few good whacks with a rolling pin. You want small chunks for the brownie layer and finer crumbs for the cheesecake.
Do I need to remove the Oreo filling?
Nope — use the whole cookie. The filling adds flavor and helps bind everything together in the cheesecake layer.
Can I use whipped topping instead of heavy cream?
You can substitute thawed Cool Whip if you like, but the texture won’t be quite as fluffy and light as freshly whipped cream.
Can I leave out the Oreos?
You could, but then you’re basically making cheesecake brownies — still delicious, but not cookies and cream! You might want to try a different add-in like crushed graham crackers or another favorite cookie.
How do I keep the cheesecake layer from being too soft?
Make sure the whipped cream is fully whipped and fold it gently into the cream cheese. Chill the bars for at least 4 hours before slicing — longer is even better.

Oreo Cheesecake Brownies

Fudgy Oreo brownies topped with a light Oreo cheesecake layer—easy to make, rich, and perfect for any cookies and cream lover.

Course Dessert

Cuisine American

Keyword Chocolate, Creamy, Easy Dessert, Kid Friendly, No Bake Cheesecake

Prep Time 20

Cook Time 25

Chill Time 4

Total Time 4 45

Servings

Calories 353kcal

Equipment

Ingredients

For the Brownie Base:

½ cup 1 stick unsalted butter
¾ cup granulated sugar
½ cup light brown sugar packed
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
12 Oreo cookies roughly chopped

For the Oreo Cheesecake Layer:

8 oz cream cheese softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
½ cup powdered sugar
12 Oreo cookies crushed (plus 2–3 more for topping if desired)

Instructions

Preheat oven to 350°F. Line an 8×8 pan with parchment paper, leaving an overhang for easy removal.
Melt the butter in a saucepan, remove from heat, and whisk in both sugars until well combined.
Whisk in the eggs and vanilla until the mixture looks glossy and smooth.
Stir in cocoa powder, flour, and salt until just combined.
Fold in the chopped Oreos, then pour the batter into the prepared pan and spread evenly.
Bake for 22–25 minutes or until the center is set with a slight jiggle. Let cool completely in the pan.
Beat the softened cream cheese, granulated sugar, and vanilla in a bowl until smooth and creamy.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
Stir in the crushed Oreos, then spread the mixture over the cooled brownie base.
Smooth the top and garnish with extra Oreo pieces or mini Oreos if you like.
Chill in the fridge for at least 4 hours before slicing into bars.

Nutrition

The post Oreo Cheesecake Brownies appeared first on Tessie's Table.

Biscoff Brownies

Therese Buchanan — Thu, 07 Nov 2024 13:00:00 +0000

These Biscoff Brownies are for all the cookie butter fans out there! We’re talking rich, fudgy brownies layered with creamy cookie butter and topped with crunchy Biscoff cookies. It’s the perfect balance of chocolate and warm, spiced cookie flavor that’s just right for parties, potlucks, or a cozy night at home. These brownies are a fun twist on the classic, and with a mix of creamy, chocolatey, and crunchy textures, they’re a must-try for anyone who loves a unique dessert.

Photo credit: Tessie’s Table.

These Biscoff Brownies combine the best of two worlds: rich, chocolatey brownies and the spiced, caramelized goodness of Biscoff cookies. They’re fantastic as a weekend treat, a holiday dessert, or whenever you need something that feels a little special. Biscoff’s warm spice and deep caramel flavors make these brownies taste indulgent, but they’re surprisingly easy to whip up. Plus, they’re sure to get some love from anyone who’s a fan of Biscoff or brownies!

Why you’ll love these Biscoff Brownies

Super Easy to Make:
These Biscoff Brownies start with a boxed mix, so most of the work is done for you. It’s a quick, no-fuss recipe that’s still full of homemade flavor.
Amazing Flavor Combo:
The mix of chocolate, cookie butter, and crunchy cookie pieces is unbeatable. Each bite has a little bit of everything: soft, gooey, and crunchy.
Perfect for Any Occasion:
These brownies are just as great for a casual family treat as they are for impressing friends at a gathering. Everyone loves the unexpected Biscoff twist!

Get Ready to Meet Your New Favorite Brownie!

You know those desserts that disappear way too fast? Yep, that’s these Biscoff Brownies! There’s something kind of magical about cookie butter hidden inside layers of fudgy brownie. The crunchy Biscoff cookie topping is just the icing on the cake (or brownie!). So go ahead and make a batch; just be warned, they won’t last long.

Ingredients Needed for Biscoff Brownies

Brownie Mix: Use your favorite boxed brownie mix for an easy start. A mix with a rich, fudgy consistency works best for this recipe.
Eggs: Adds richness and structure to the brownies, giving them that perfect balance between cakey and fudgy.
Salted Butter: Instead of oil, butter adds depth and a subtle salty flavor that enhances the chocolate.
Milk: This helps the brownie mix come together and adds a slight creaminess.
Milk Chocolate Chips: These melt into gooey pockets within the brownies. You can substitute semi-sweet if you prefer a less sweet brownie.
Cookie Butter: Adds a layer of creamy, spiced goodness. You’ll spread this over the brownie layer, making every bite a bit indulgent.
Biscoff Cookies: These bring crunch and even more of that caramelized Biscoff flavor to the brownies. Roughly chop them for the best texture.

How to make Biscoff Brownies

**For more detailed instructions, please refer to the printable recipe card below.**

In a large mixing bowl, combine the brownie mix, eggs, melted butter, and milk until smooth.

Fold in the chocolate chips.

Spread half of the batter in an even layer in the pan.

Dollop spoonfuls of cookie butter on top and spread it out evenly.

Carefully layer the remaining brownie batter on top, spreading it to cover the cookie butter

Sprinkle chopped Biscoff cookies over the top and bake until a toothpick comes out mostly clean.

Variations

Peanut Butter Brownies: Add swirls of peanut butter to the batter or try these Peanut Butter Brownies for another twist on a classic.
Extra Chocolatey: Add a swirl of melted dark chocolate to the top layer before baking for a richer chocolate flavor.
Salted Caramel Drizzle: Drizzle salted caramel sauce over the top just before baking, or add it once the brownies are cooled for a gooey caramel touch.
Espresso Brownies: Add a teaspoon of instant espresso powder to the batter to bring out even more chocolate flavor.
White Chocolate Lovers: Swap the milk chocolate chips for white chocolate chips for a sweet twist that complements the spiced cookie butter.

Serving Suggestions

Ice Cream Brownie Sundae: Top a warm Biscoff Brownie with a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent treat.
Coffee Break: Enjoy a square with a hot coffee or latte; the flavors pair beautifully.
Holiday Platter: Arrange these brownies with other treats on a holiday dessert board. They’re sure to stand out!
With a Sprinkle of Sea Salt: Just before serving, add a tiny sprinkle of flaky sea salt for a pop of flavor.
Brownie Milkshake: Blend a brownie with milk and vanilla ice cream for an indulgent milkshake.

Photo credit: Tessie’s Table.

Storage and Freezing

How should I store Biscoff Brownies?

Keep these brownies in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge.

Can I freeze Biscoff Brownies?

To freeze, wrap each brownie in plastic wrap and place in a freezer-safe bag. They’ll keep well for up to 3 months. Just thaw them at room temperature, or microwave for a few seconds if you’re in a hurry!

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Tips & Tricks

Use Room Temperature Ingredients: Mixing with room temperature eggs and butter helps the batter come together more smoothly.
Don’t Overbake: These brownies are best when they’re still fudgy in the center, so pull them out when a toothpick comes out with a few moist crumbs.
Layer Carefully: When spreading the final brownie layer, go slow and gentle to avoid disturbing the cookie butter layer.
Let Them Cool Completely: It’s tempting to dig in right away, but letting them cool fully makes slicing cleaner and easier.
Add Extra Crunch: Save a few Biscoff cookies to crush and sprinkle on top just before serving for a little extra crunch.

More Sweet Treats

Photo credit: Tessie’s Table.

FAQ

Can I use a homemade brownie mix instead of boxed?
Absolutely! Just make sure the recipe you use yields a fudgy texture rather than cakey for the best result.
Can I substitute something for the cookie butter?
If you can’t find cookie butter, a creamy peanut butter or almond butter will work, but the flavor will be different—less spiced and more nutty.
What’s the best way to layer the cookie butter without making a mess?
Use a spoon to dollop small amounts across the brownie layer, then gently spread it out with a spatula. Starting with small dollops helps keep it even.
Can I make these in an 8×8 pan instead?
You can, but the brownies will be much thicker, and you’ll need to increase the baking time. Keep an eye on them as they bake.
Are there other cookies that would work on top?
Sure! Try graham crackers, chocolate chip cookies, or even chopped Oreos for a twist.
Can I add nuts or other mix-ins?
Yes! Chopped nuts, caramel bits, or extra chocolate chips are all great options.
Why did my brownies turn out crumbly?
If the brownies are too crumbly, they may have been overbaked. Stick to the baking time and look for a few moist crumbs on the toothpick.
Can I double this recipe?
Yes, but you’ll need a much larger pan, or you can bake them in two separate 9×13 pans.
Do I need to refrigerate these?
You can keep them at room temperature for a few days, but refrigerating them will extend their freshness.

Biscoff Brownies

Biscoff Brownies are a fudgy chocolate treat layered with creamy cookie butter and topped with crunchy Biscoff cookies—a delicious twist on classic brownies!

Course Dessert

Cuisine American

Keyword Chocolate, Comfort Food, Easy, Kid Friendly

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 166kcal

Equipment

9×13 inch baking pan
Mixing Bowl
Hand or stand mixer
Measuring Cups and Spoons
Spreading spatula or knife

Ingredients

1 box brownie mix 18.3 oz
2 large eggs
⅔ cup salted butter melted
¼ cup milk
1 cup milk chocolate chips
1 jar cookie butter 14.1 oz
½ package Biscoff cookies about 4.4 oz, roughly chopped

Instructions

Preheat oven to 350°F and grease a 9×13-inch pan with baking spray.
In a large mixing bowl, combine the brownie mix, eggs, melted butter, and milk. Mix until smooth, about 1-2 minutes, then fold in the chocolate chips.
Spread half of the batter (about 2 cups) evenly in the prepared pan.
Dollop spoonfuls of the cookie butter on top of the batter, then gently spread it to create an even layer.
Carefully spoon the remaining brownie batter over the cookie butter layer, starting from the edges and working toward the center. Smooth the top layer gently.
Sprinkle the chopped Biscoff cookies over the top.
Bake for 33-38 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cool completely before cutting into squares and serving.

Nutrition

The post Biscoff Brownies appeared first on Tessie's Table.

Peanut Butter Brownies

Therese Buchanan — Fri, 13 Sep 2024 01:00:00 +0000

These Peanut Butter Swirl Brownies are rich, fudgy, and packed with that classic flavor combo we all love. They’re super easy to make, and in less than an hour, you’ll have a delicious batch of brownies ready to enjoy. Perfect for sharing, or you know, keeping them all to yourself (no judgment here!).

There’s something timeless about chocolate and peanut butter together. These brownies are all about that magical combo, with a fudgy chocolate base and creamy peanut butter swirls. What’s even better, this recipe uses ingredients you probably already have in your pantry, but if not, you could try my Biscoff Brownies or Sweet Potato Brownies!

Why you’ll love these Peanut Butter Brownies

Quick and Easy:
No complicated steps here—just mix, swirl, and bake. You’ll have these ready in no time, which is great when you’re short on time but still want something homemade.
Rich Flavor:
The cocoa and peanut butter give these brownies a deep, satisfying taste that’s rich without being overly sweet. Each bite is a perfect balance of flavors.
Great for Sharing:
This recipe makes plenty, so they’re perfect for sharing with friends and family. Or, you know, saving a few for yourself to enjoy later.

Chocolate and Peanut Butter Bliss

Chocolate and peanut butter are just meant to be together. The rich, fudgy brownie base and creamy peanut butter swirl make these brownies the kind of dessert you crave after a long day. They’re simple, satisfying, and always disappear fast. They’re the perfect mix of chocolatey, nutty goodness.

Ingredients Needed for Peanut Butter Brownies

All-purpose flour: Helps give the brownies their structure, making them just the right mix of fudgy and cakey.
Cocoa powder: This is where the deep chocolate flavor comes from. Use unsweetened cocoa powder to keep the sweetness balanced.
Salt: A little bit goes a long way in bringing out the flavors in the chocolate and peanut butter.
Sugar: Adds sweetness and helps keep the brownies nice and moist.
Vanilla extract: Adds a hint of warmth that complements the chocolate and peanut butter.
Margarine or butter: Butter brings that yummy rich flavor.
Eggs: They bind everything together and add to that fudgy texture.
Whole milk: Helps create a smooth batter and adds a bit of moisture.
Creamy peanut butter: The star of the show, bringing that classic nutty flavor that pairs so well with chocolate.

How to make Peanut Butter Brownies

**For more detailed instructions, please refer to the printable recipe card below.**

Sift together the flour, cocoa powder, and salt.

Cream together the softened butter and sugar.

Beat in the eggs one at a time and stir in the milk and vanilla extract.

Gradually add the dry ingredients to the wet mixture.

Pour the brownie batter into your prepared baking dish.

Pour warmed peanut butter on top.

Swirl and bake in the preheated oven for 25-30 minutes.

Variations

Chocolate Chip Swirl: Toss some chocolate chips into the batter before swirling in the peanut butter. You’ll get little pockets of melty chocolate in every bite.
Nutty Crunch: If you like a bit of texture, mix some chopped peanuts or pecans into the peanut butter before swirling. It adds a nice crunch that goes great with the fudgy brownies.
Salted Caramel Peanut Butter: Drizzle some salted caramel over the peanut butter before swirling it into the batter. Sweet, salty, and totally addictive.
Espresso Brownies: Add a teaspoon of instant espresso powder to the brownie batter for a deeper, richer chocolate flavor with a hint of coffee.
Marshmallow Swirl: For a gooey twist, swirl in some marshmallow fluff alongside the peanut butter. It adds an extra layer of sweetness and texture.

Serving Suggestions

Classic Squares: Just slice the brownies into squares and serve them as is. They’re rich and satisfying on their own.
A La Mode: Warm up a brownie square and top it with a scoop of vanilla ice cream. The warm brownie and cold ice cream combo is pure bliss.
Chocolate Drizzle: Melt some extra chocolate and drizzle it over the brownies before serving. It adds a touch of elegance and extra chocolatey goodness.
Whipped Cream Topping: Add a dollop of whipped cream on top of each brownie for a light, creamy contrast to the rich chocolate.
With Fresh Berries: Pair the brownies with some fresh raspberries or strawberries on the side. The berries add a nice pop of color and a touch of tartness.

Storage and Freezing

How should I store Peanut Butter Brownies?

Keep the brownies in an airtight container at room temperature for up to 4 days. They’ll stay moist and delicious without any need for refrigeration. If you like your brownies a bit firmer, store them in the fridge for up to a week. The cool temperature gives them a denser, chewier texture.

Can I freeze Peanut Butter Brownies?

Wrap individual brownie squares in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. To enjoy later, just thaw at room temperature or warm them up in the microwave.

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Tips & Tricks

Don’t Overmix: When you’re combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make the brownies tough instead of fudgy.
Room Temperature Ingredients: Let your butter and eggs come to room temperature before you start. It makes the batter smoother and helps everything mix together more evenly.
Swirling Technique: When you’re swirling in the peanut butter, be gentle. You want to create distinct swirls, not blend it all together.
Check for Doneness: Brownies can be a little tricky to get just right. Start checking them a few minutes before the suggested baking time. A toothpick inserted in the center should come out with a few moist crumbs—not wet batter.
Cutting Clean Squares: Let the brownies cool completely before slicing. Use a sharp knife and wipe the blade between cuts to get clean, neat squares.

More Yummy Sweet Treats

FAQ

Can I use natural peanut butter? Yes, but keep in mind that natural peanut butter is usually a bit runnier and might be harder to swirl. Just stir it well before using to make sure it’s as smooth as possible.
Can I add other mix-ins to the batter? Definitely! Feel free to throw in some chocolate chips, nuts, or even dried fruit. Just don’t overload the batter, or the brownies might not bake evenly.
How do I make the brownies extra fudgy? For a fudgier texture, you can reduce the flour slightly and make sure not to overbake them. Taking them out of the oven when they’re still a bit underbaked in the center will give them that perfect fudgy consistency.
Can I double the recipe? Sure thing! Just use a larger baking dish, like a 9×13 inch, and you may need to increase the baking time a bit. Keep an eye on them so they don’t overbake.
Is it okay to use margarine instead of butter? Yes, margarine works fine. The flavor will be a bit different, and the brownies might be a bit softer, but they’ll still be delicious.
Can I use a different type of milk? You can! Almond, oat, or even soy milk can be used instead of whole milk. Just keep in mind that the flavor and texture might vary slightly.
How can I tell if the brownies are done baking? The best way is to insert a toothpick into the center. If it comes out with a few moist crumbs but

Peanut Butter Brownies

Rich chocolate and creamy peanut butter come together in these easy Peanut Butter Brownies. A delicious treat that’s ready in under an hour!

Course Dessert

Cuisine American

Keyword Chocolate, Homemade, Moist, Peanut Butter

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 326kcal

Equipment

Ingredients

1 cups all-purpose flour
¾ cup cocoa powder
1 teaspoon salt
1½ cups sugar
2 teaspoon vanilla extract
1 cup butter softened
4 large eggs
2 tbs whole milk
1 cup creamy peanut butter

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or line it with parchment paper.
Whisk together the flour, cocoa powder, and salt in a medium bowl. Set aside.
Cream together the softened butter and sugar in a large mixing bowl until light and fluffy.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Mix in the vanilla extract and 2 tablespoons of milk.
Add the dry ingredients to the wet mixture and mix just until combined, don’t overmix.
Warm the peanut butter slightly in a microwave-safe bowl for about 15-20 seconds to make it easier to swirl. Stir until smooth.
Pour the brownie batter into the prepared baking dish and spread it out evenly.
Pour the warmed peanut butter on top of the brownie batter.
Swirl the peanut butter into the brownie batter gently using a knife or skewer, creating a marbled effect.
Bake in the preheated oven fo 30- 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Remove from the oven and cool in the pan on a wire rack.
Cut into squares once completely cooled and serve.

Nutrition

The post Peanut Butter Brownies appeared first on Tessie's Table.

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