A box mix is always great for a quick brownie fix, but after you make brownies from scratch, you’ll never go back to box mixes. The following 25 recipes cover all of the bases from fudgy and decant to healthy and unexpected. Choose one (or seven), and get ready to be the most popular at the potluck.
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1) Fudgy Nutella Brownies
If you enjoy that dense, melt-in-your-mouth center, these will likely become your new favorites.
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Fudgy Nutella Brownies
Nutella swirled ultra rich brownies for a super fudgy chocolate hazelnut experience.
Ingredients
Method
- Preheat the oven to 350°F and line an 8x8 pan with parchment.
- Whisk the melted butter and sugar together until smooth.
- Beat in the eggs one at a time until glossy.
- Fold in the flour and cocoa just until combined.
- Swirl in dollops of the hazelnut spread and pour into the pan.
- Bake for 28 to 30 minutes until set with a slightly soft center, then cool before slicing.
Notes
Pull them a touch early; they firm up as they cool for that perfect fudge texture.
2) Salted Caramel Swirl Brownies
The first brownies to vanish from the dessert table are the ones that are sweet, salty, and gooey.
Salted Caramel Swirl Brownies
Delicious chocolate brownies with waves of tempting salted caramel.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk together the butter, sugar, and eggs until smooth.
- Stir in the flour and cocoa to form a thick batter.
- Spread half the batter in the pan, drizzle with caramel, then top with the rest.
- Swirl a knife through and sprinkle with flaky salt.
- Bake for 28 to 30 minutes, then cool completely before cutting.
Notes
Chill them for an hour for cleaner slices through the gooey caramel.
3) Peanut Butter Cup Brownies
Combining two of the greatest desserts is almost unfair to how good these are!
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Mix the butter, sugar, and eggs until smooth, then stir in the flour and cocoa.
- Fold most of the chopped peanut butter cups into the batter.
- Spread the batter into the pan.
- Dollop the peanut butter on top and swirl, then scatter the remaining cups over the surface.
- Bake for 28 to 30 minutes and cool before slicing.
Notes
Warm the peanut butter for a few seconds so it swirls more easily.
4) Gluten-Free Avocado Brownies
Yes, there is avocado in this recipe, and no, you would never guess it from the fudgy texture.
Gluten-Free Avocado Brownies
Brownies that are naturally gluten free and stay moist and creamy from ripe avocados.
Ingredients
Method
- Preheat the oven to 350°F and grease a small baking pan.
- Blend the mashed avocado, maple syrup, and eggs until completely smooth.
- Stir in the cocoa powder and almond flour until you have a thick batter.
- Fold in the chocolate chips.
- Spread into the pan and bake for 22 to 25 minutes until set.
- Cool fully before slicing so they hold together.
Notes
Make sure the avocado is very ripe so there are no green flecks in the batter.
5) Espresso-Infused Brownies
Trust me, a sip of coffee will make the chocolate taste even more chocolaty.
Espresso-Infused Brownies
Intensely chocolaty brownies enhanced with a shot of espresso for a grown-up dessert experience!
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs together until smooth.
- Stir the espresso powder into the cocoa, then fold both into the wet mix with the flour.
- Spread the batter evenly into the pan.
- Bake for 28 to 30 minutes until just set.
- Cool before slicing into squares.
Notes
Use instant espresso powder, not ground coffee, for a smooth texture.
6) Marshmallow-Topped S'mores Brownies
All the campfire nostalgia, without having to use any bug spray.
Marshmallow-Topped S'mores Brownies
Marshmallow and chocolate brownies on a graham cracker base.
Ingredients
Method
- Press the graham crumbs mixed with a little melted butter into a lined pan to form a base.
- Whisk the remaining butter, sugar, and eggs, then stir in the flour and cocoa.
- Pour the brownie batter over the graham base.
- Bake at 350°F for 25 minutes.
- Scatter the marshmallows on top and broil for 1 to 2 minutes until toasted and golden.
- Cool before slicing so the marshmallow sets.
Notes
Watch the broiler like a hawk; marshmallows go from golden to burnt in seconds.
7) Vegan Black Bean Brownies
Black beans in a brownie may sound odd, but these brownies come out incredibly rich and fudgy.
Vegan Black Bean Brownies
These brownies are eggless, flourless, and feature black beans for an extra fudgy touch!
Ingredients
Method
- Preheat the oven to 350°F and grease a small pan.
- Blend the black beans, maple syrup, cocoa, coconut oil, and vanilla until completely smooth.
- Stir in most of the chocolate chips.
- Spread the batter into the pan and scatter the remaining chips on top.
- Bake for 22 to 25 minutes until the edges are set.
- Cool fully before cutting.
Notes
Blend the beans really well so there's no grainy texture at all.
8) Tahini Swirled Brownies
These brownies feel like fancy bakery brownies because of their nutty taste and a hint of savor.
Tahini Swirled Brownies
Brownies Fudgy chocolate brownies that are swirled with nutty, slightly savory tahini.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs, then fold in the flour and cocoa.
- Spread the batter into the pan.
- Drizzle the tahini over the top and swirl it through with a knife.
- Sprinkle with sesame seeds and bake for 28 to 30 minutes.
- Cool before slicing.
Notes
Stir the tahini well before using since it tends to separate in the jar.
9) Red Velvet Cheesecake Brownies
The beautiful red and white marble pattern makes this almost too pretty to eat. Almost.
Red Velvet Cheesecake Brownies
Bright red velvet brownies mixed with cheesecake batter.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs, then fold in the flour, cocoa, and red coloring.
- Beat the cream cheese with a little sugar until smooth for the swirl.
- Spread the red batter in the pan and dollop the cheesecake mixture over it.
- Swirl the two together with a knife.
- Bake for 30 to 35 minutes, then chill at least an hour before slicing.
Notes
Chilling is key here so the cheesecake swirl sets up cleanly.
10) Coconut-Almond Bliss Brownies
Imagine the love child of a candy bar and a brownie… this would be it.
Coconut-Almond Bliss Brownies
Chocolate brownies with a sweet layer of coconut and toasted almonds.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs, then stir in the flour and cocoa.
- Spread the batter into the pan.
- Mix the coconut with a splash of condensed milk and spread over the top.
- Scatter the almonds across the surface.
- Bake for 28 to 30 minutes until the coconut is golden, then cool before slicing.
Notes
Toast the almonds first for a deeper, nuttier flavor.
11) Pumpkin Spice Brownies
If you want the best of both worlds with chocolate and pumpkin, then these brownies are the perfect choice. Plus, they give off cozy vibes of autumn.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs, then divide the batter in half.
- Stir the cocoa into one half and the pumpkin and spice into the other.
- Spoon both batters into the pan in alternating dollops.
- Swirl them together with a knife.
- Bake for 30 to 32 minutes, then cool before slicing.
Notes
Use pure pumpkin puree, not pumpkin pie filling, so it isn't overly sweet.
12) Raspberry Ripple Brownies
I can never get tired of the combination of raspberries and chocolate.
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Raspberry Ripple Brownies
Tangy and sweet raspberry swirls mixed in with fudgy and gooey brownie batter.
Ingredients
Method
- Simmer the raspberries with the extra sugar until jammy, then mash and cool.
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs, then fold in the flour and cocoa.
- Spread the batter into the pan and dollop the raspberry sauce on top.
- Swirl with a knife to create ripples.
- Bake for 28 to 30 minutes, then cool before slicing.
Notes
Frozen raspberries work just as well as fresh for the sauce.
13) Mint Chocolate Chip Brownies
Just like your favorite ice cream, these brownies are cool and refreshing with mint and chocolate brownies.
Mint Chocolate Chip Brownies
These chocolate brownies have a silky mint layer and shiny chocolate topping.
Ingredients
Method
- Bake the basic brownie batter at 350°F for 25 to 28 minutes, then cool completely.
- Beat the powdered sugar with a little butter, milk, and the peppermint extract into a mint frosting.
- Spread the mint layer evenly over the cooled brownies.
- Melt the chocolate chips and pour over the mint layer.
- Chill until the chocolate top is set.
- Slice into neat squares.
Notes
A drop of green food coloring in the mint layer makes them extra festive.
14) Banana Bread Brownies
It has all the cozy comforts of banana bread. Plus, it has a fudgy brownie soul!
Banana Bread Brownies
Brownies are nice and soft and have a rich banana flavor, they taste like the love child of two of your favorite desserts.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Mash the bananas and whisk in the butter, sugar, and eggs.
- Fold in the flour and cocoa until just combined.
- Spread the batter into the pan.
- Bake for 28 to 30 minutes until a toothpick comes out with a few moist crumbs.
- Cool before slicing into squares.
Notes
The riper and spottier your bananas, the sweeter these turn out.
15) Triple Chocolate Truffle Brownies
For the most extravagant chocolate experience!
Triple Chocolate Truffle Brownies
Decadent brownies have a truffle-rich center, and they are loaded with three types of chocolate.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs until thick and glossy.
- Fold in the flour and cocoa to form a rich batter.
- Stir in both kinds of chocolate chips.
- Spread into the pan and bake for 30 to 32 minutes until just set.
- Cool fully, then chill briefly for a dense, truffle-like texture.
Notes
Slightly underbake for that gooey truffle center everyone fights over.
16) Cherry Almond Crunch Brownies
Ever bite will be an adventure with crunchy almonds and sweet cherries.
Cherry Almond Crunch Brownies
Fudgy brownies with cherries and toasted almonds on top!
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, eggs, and almond extract together.
- Fold in the flour and cocoa to make a thick batter.
- Stir in the dried cherries.
- Spread into the pan and scatter the almonds over the top.
- Bake for 28 to 30 minutes, then cool before slicing.
Notes
Soak the dried cherries in warm water for 10 minutes if they seem too firm.
17) Dark Chocolate Sea Salt Brownies
Intense grown up chocolate with the right salty finish is simple and stunning.
Dark Chocolate Sea Salt Brownies
Deep dark chocolate brownies topped with crispy sea salt flakes.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs until smooth.
- Fold in the flour and dark cocoa, then stir in the chocolate chunks.
- Spread the batter into the pan.
- Sprinkle the flaky sea salt evenly over the top.
- Bake for 28 to 30 minutes, then cool before slicing.
Notes
Use the darkest cocoa you can find for the richest flavor.
18) Zucchini-Infused Brownies
Slip a vegetable into dessert and no one will be the wiser. You are welcome.
Zucchini-Infused Brownies
Try some hidden grated zucchini for an extra tenderness in your moist chocolate brownies.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Squeeze excess moisture from the grated zucchini with a towel.
- Whisk the oil, sugar, and egg together, then fold in the flour and cocoa.
- Stir in the zucchini and chocolate chips.
- Spread into the pan and bake for 28 to 30 minutes.
- Cool before slicing into squares.
Notes
Squeezing out the zucchini water keeps the brownies from turning soggy.
19) Hazelnut Ganache Brownies
The silky ganache top adds a bakery window level quality to these.
Hazelnut Ganache Brownies
Brownies topped with a shiny hazelnut chocolate ganache.
Ingredients
Method
- Bake the basic brownie batter at 350°F for 28 minutes, then cool.
- Heat the cream until steaming and pour over the chocolate chips, then stir into a smooth ganache.
- Pour the ganache over the cooled brownies and spread evenly.
- Scatter the chopped hazelnuts across the top.
- Chill until the ganache is set.
- Slice into clean squares.
Notes
Let the ganache cool slightly before pouring so it spreads without running off.
20) Honey Lavender Brownies
These brownies are floral and a tad unexpected, but they will definitely make some people go 'ooh'!
Ingredients
Method
- Gently warm the honey with the lavender, then strain and cool.
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, infused honey, and eggs together.
- Fold in the flour and cocoa to make a smooth batter.
- Spread into the pan and bake for 28 to 30 minutes.
- Cool before slicing into squares.
Notes
Go light on the lavender; a little goes a very long way before it tastes soapy.
21) Toasted Pecan Turtle Brownies
Chocolate, toasted pecans, and caramel, oh my! Now that’s dessert indulgence at its finest.
Toasted Pecan Turtle Brownies
Brownies with fudge and extra toasted pecans, caramel, and chocolate drizzle.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs, then fold in the flour and cocoa.
- Stir in half the toasted pecans and spread the batter into the pan.
- Bake for 26 to 28 minutes until set.
- Drizzle the warm brownies with caramel, scatter the remaining pecans, and drizzle with melted chocolate.
- Cool before slicing.
Notes
Toast the pecans in a dry skillet first; it makes a huge difference.
22) Chili Chocolate Chunk Brownies
A warm, relaxing heat gradually surprises you after the chocolate: daring and completely irresistible.
Chili Chocolate Chunk Brownies
Chocolate chunk brownies with a hint of spicy warmth from chili.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs together until smooth.
- Stir the cayenne and cinnamon into the cocoa, then fold both into the batter with the flour.
- Fold in the chocolate chunks.
- Spread into the pan and bake for 28 to 30 minutes.
- Cool before slicing into squares.
Notes
Start with a small pinch of cayenne; you can always add more next time.
23) Lemon Raspberry Blondies
Light and sunny with a hint of tartness, these are the lighter cousins in the brownie family.
Lemon Raspberry Blondies
Golden buttery blondies full of lemon zest & fresh raspberries.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs until pale and smooth.
- Stir in the lemon zest and juice.
- Fold in the flour just until combined.
- Gently fold in the raspberries and spread into the pan.
- Bake for 26 to 28 minutes until golden at the edges, then cool before slicing.
Notes
Fold the raspberries in gently so they don't break and turn the batter pink.
24) Blueberry Cheesecake Brownies
Threefold threat in one square: creamy cheesecake, chocolate, and juicy blueberries.
Blueberry Cheesecake Brownies
Brownies with cheesecake and blueberry jam pockets.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Whisk the butter, sugar, and eggs, then fold in the flour and cocoa.
- Beat the cream cheese with a little sugar until smooth.
- Spread the brownie batter in the pan and dollop the cheesecake mixture on top.
- Scatter the blueberries over and swirl gently with a knife.
- Bake for 32 to 35 minutes, then chill before slicing.
Notes
Chill these well so the cheesecake and blueberry swirl slice cleanly.
25) Apple Cinnamon Crumble Brownies
Like combining apple pie and brownies, but in a good way.
Apple Cinnamon Crumble Brownies
Brownies with chocolate spices and topped with cinnamon apples and buttery crumble.
Ingredients
Method
- Preheat the oven to 350°F and line a pan with parchment.
- Toss the diced apples with the cinnamon and a spoonful of sugar.
- Whisk the butter, sugar, and eggs, then fold in the flour and cocoa.
- Spread the batter into the pan and scatter the cinnamon apples over the top.
- Sprinkle the oat crumble across the surface.
- Bake for 32 to 35 minutes until the crumble is golden, then cool before slicing.
Notes
A scoop of vanilla ice cream on a warm square is absolutely worth it.