Brownies are one of those things that are always an easy dish to bring to a friend’s house when you have no idea what to bring. Plus, this recipe has the best toppings for brownies if you ask me!
Turtle sundaes are one of my favorite desserts and this decadent brownie recipe would be so perfect to pair with vanilla ice cream to have a little spin on the turtle sundae.
These brownies also pair super good with a nice cold glass of milk. Any time my husband has a rich dessert, I have to make sure we have a good supply of milk to go along with it.
To add a few more dessert options to your cookbook, try out our chocolate caramel brownie trifle recipe, buckeye brownies (think delicious chocolate and peanut butter), and you definitely need to take a look at this ultimate chocolate chip cookie n’ oreo fudge brownie bar recipe.
Be sure you have everything you need for this gooey brownie recipe!!
Chocolate dessert brownie ingredients:
- Milk chocolate chips
- Butter
- Large eggs
- All-purpose flour
- Granulated sugar
- Baking soda
- Vanilla extract
- Chopped walnuts
- Caramels (like THESE ones)
- Milk (any kind will do)
You can even make your own caramel topping from scratch for the brownie is you want! You can then get whatever it says for this simple thick homemade caramel sauce by Haniela’s. If you do choose to make your own sauce you won’t need to the caramels or the milk as measured in the recipe below.
Make these decadent brownies with these extra kitchen items:
- 9×13 inch baking pan (I love that THIS one comes with a lid)
- Nonstick cooking spray
- Large microwave-safe bowl
- Small microwave-safe bowl
- Rubber spatula
Start making dinner easy with our latest cookbook!
Our latest cookbook – Six Ingredients with Six Sisters’ Stuff – is all about using a few ingredients to make a delicious dinner! With only 6 ingredients or less per recipe in this cookbook, cooking has never been easier!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
Whether you are a cook just starting out or a busy parent looking to save time in the kitchen, this cookbook is for you! It’s full of entrees, side dishes, and desserts.
With our favorite one-pot wings dish or a no-bake peanut butter bar, this cookbook is a fool-proof solution to meal planning. It also features kid-friendly chapters such as Kid Favorites and Kids Can Cook.
We are so excited to share these recipes with you. Order your copy today!
SIX INGREDIENTS with Six Sisters’ Stuff <—– Click here to order!
Now let’s make this delicious homemade brownie recipe!
To start these amazing brownies, spray a 9×13 inch baking pan with nonstick cooking spray.
Next, preheat the oven to 350 degrees.
Now, take your large microwave-safe bowl and pour in the 1 ½ cups of the chocolate chips, along with the butter. Microwave it in 30-second intervals to avoid burning the chocolate and stirring in between every time. Do this until the chocolate mixture is smooth.
Once that is melted, stir in the eggs until completely combined.
Next add in the flour, sugar, baking soda, and vanilla extract. Stir everything together is well mixed together to form the fudgy batter.
After you have the brownie batter all mixed together, spread it in the greased 9×13 baking pan.
Once the batter is evenly spread out in the pan, sprinkle on the remaining chocolate chips and all of the chopped walnuts.
NOTE: If you have a nut allergy, feel free to omit the walnuts completely, or you can swap them for another topping of your choosing!
Now, put the baking pan in the oven and bake the brownie batter for 30-35 minutes or until the brownies have set up. WARNING they are fudgy brownies so they will look a little moist when done.
When the brownies are done, microwave the caramels and milk in a small microwave-safe bowl for about a minute. Take it out and stir the caramels and milk together.
Return the caramel mixture to the microwave for another 15 seconds, take it out and stir again. Repeat this until the caramels are completely melted and smooth.
Then, drizzle over the warm brownies, cut the brownies, and serve.
To store the brownies, they can be in an airtight container at room temperature for 2 days, after that move to the fridge to preserve their freshness.
All of our Nutella fans raise your hands!
Our Six Sister’s Stuff YouTube channel has so many amazing recipes, something for everyone. And yes, that does mean even for your picky eaters, and beginners! We walk you through each recipe, tell you what you will need and how to make it. If you love Nutella on pretty much everything, well then of course you are going to love our super ooey-gooey fudgy Nutella brownies recipe! You are going to love them.
You can never have enough brownie dessert recipes!
- CHOCOLATE THIN MINT BROWNIES
- HOMEMADE S’MORES BROWNIES
- SHEET PAN FUDGY BROWNIES RECIPE
- COPYCAT ZUPA’S CARAMEL ROCKSLIDE BROWNIES
- CHOCOLATE CHERRY CHUNK BROWNIES RECIPE
Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar Recipe
Ingredients
- 1 cup butter softened
- 1 cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 Tablespoon vanilla
- 2½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces milk chocolate chips 1 package
- 15.35 ounces double stuff Oreo cookies 1 package
- 18.3 ounces brownie mix
- 3 Tablespoons water
- ½ cup vegetable oil
- 2 eggs
- ¼ cup hot fudge topping
Instructions
- Preheat oven to 350 degrees F.
- Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.
- In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate with the mixer until the flour is just combined.
- Fold in chocolate chips.
- Spread the cookie dough in the bottom of a 9 × 13 inch baking dish that's been lined with parchment paper and sprayed with cooking spray.
- Top with a layer of Oreos.
- Mix together brownie mix according to directions on the box, adding an optional 1/4 cup of hot fudge topping to the mix.
- Pour the brownie batter over the cookie dough and Oreos.
- Bake at 350 degrees F for 35-45 minutes.
- Cool for a few minutes before slicing.
- You can serve these warm or cold.
Notes
- We like to top with ice cream and hot fudge topping.
Nutrition
Equipment
- Large Bowl
- Hand mixer
- Mixing Bowl
- 9x13 Inch Baking Dish
Recipe Details
Recipe adapted from Very Best Baking.
Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.
Want to save time in the kitchen? Make 8 Freezer Meals in 1 Hour!
Learn More-
These brownies look delicious! I need these in my life asap! Thank you for sharing! :)
-
I recently used a store bought mix for brownies. I frosted them by melting York peppermint patties. They were great. They would even be better by using one of your recipes for brownies.
-
best brownie I've ever tasted soooo good so easy to make
-
love the recipes
-
I’ve been making these for 4or 5 years and friends tell me that they are addicting. They’re very easy to make
-
-
Do these freeze well?
-
gotta print this recipe !! :):) ?
-
was wondering If I was to print this recipe out would I get bunch of paper with everything or just the recipe
-
Ann, copy just the recipe and paste it in an email and email it to yourself. You get just what you copied and nothing else.
-
-
-
Can u freeze these ?
-
I would like to know also if these freeze well
-
-
can cocoa powder be substituted in place of chocolate? if not have the item on hand?
-
What temperature do you bake these?
-
Ohhhh, just remembered we have caramel sauce in the fridge that my DD made for a coffee occasion! I *can* make these! :-)
-
we have nut allergies, any substitutions suggestions?
-
I just made these with coconut flour , almond meal and robin hood gluten frr flour fingers crossed, it seemed really thick?
-
Wow did it turn out? I'm gluten intolerant also. Can you message me plz
-
-
I got directly up from the computer and dug out all the ingredients to make these brownies. Made them exactly as the directions called out and have to say these are probably the best brownies I have ever tasted. I would not have changed one thing about them. It's going right into the notebook where I keep foods that are 'winners'. Thanks for sharing.
-
I am making this next Saturday and taking it to the 'rents where we will have our annual "Decorate the house for Christmas" party! I am so excited to serve this! Thank you for the recipe!
-
I've made these twice in one week. Is that bad?! :)
-
I do not use many prepared foods due to all the preservatives. Can I make or use Eagle Sweetened Condensed Milk and caramelize it? any suggestions? I guess I could make my own caramels. Just wondered if you had tried this, this way.
-
Just made these. Mine don't look like the picture but I know they will be yummy. Can barely see the chocolate chips and the caramel is on top.
-
After mixing the eggs, flour, sugar, baking soda, and vanilla; do you pour it over the brownies along with the chocolate chips and nuts and then bake for 20 to 25 minutes?
-
How do you store these brownies? Can you leave them in air tight container at room temp or do you need to keep them refrigerated?
-
if usin Carmel sauce how much is to be used?
-
Is the egg flour mixture supposedly to be stirred in to the melted chocolate?
-
Made these this year for Thanksgiving and Christmas parties. They were very good, easy, and people ate them up!!! Very good with vanilla icecream as well.
-
Oh my just made them and sprinkled Skor bits on top with the chocolate chips...to die for...for sure will be made again for Christmas dinner
-
Just made these and it seems like the batter didn't cook up.. once it cools off will these seem like they are at least cooked? Are they supposed to be this gooey?
-
Anyone have a pointer for a good caramel or caramel sauce recipe that could be used with this rather than buying and melting caramels?
-
I got this recipe from my hairdresser....Use one can (unopened) of sweeten condensed milk. Remove the label and submerge it in a pan of water making sure it stays completely submerged. Boil gently for about 3 hours, adding water as it boils down. Carefully remove it from water and let cool before opening can. I did try this and it did work..the caramel is very sweet and good.
-
-
Had to leave them in for 35 minutes as the batter was still giggly at 20-25 minutes at 350. They smell wonderful cooking. Hope they come out good!
-
I just experienced the same thing as Mary. When the 25 minute cooking time was done the batter was still jiggly in the middle. I thought that maybe it was normal so I took it out of the oven and drizzled the caramel on top. I really wish I had left it in the oven longer. It's absolutely delicious... but runny. Do I dare put it back in the oven even though it has cooled and has the caramel topping applied?
-
would it work without using the nuts?
-
So heavenly ! I would love to try these this Patty's day ! :D ?
-
My brownies were also very gooey!! Once the caramel was added it was impossible to cut them. They just pulled apart in chunks! Should I have cut them and then poured the caramel over the top?
-
Loved these brownies. I've also made them with semi-sweet chocolate chips, they are wonderful!
-
I love baking and trying new recipes and my grand children love sweets so i definitely going to make these, thank you!
-
I made these brownies for our Senior Games Brownie Bake Off event and everyone loved them! I even got 3rd prize for the non-traditional category!! I first made 2 other recipes and had my neighbors be the judge....they all said that this recipe was a winner....and it was!! thank you so much for sharing...the only thing I changed was the nuts...I used toasted pecans because that is what a "turtle cookie" uses and they were delicious..
-
I had these yummy brownies at a neighborhood gathering last night. I thought these were the best dessert there. Had to get the recipe from my neighbor. These are worth the calories! :)
-
I have to try them!!!!!!!!!!!! They look so good.
-
I don't have a dark nonstick pan so I used a glass 9 x 13. I reduced the temperature by 25 degrees... should I cook it for the same amount of time? What should I be looking for? The pic you provided?
-
Plain or self rising flour?
-
This was awesome! Didn't have enough chocolate chips so I substituted mini M&Ms. Thank you for posting ?
-
Does anyone have any suggestions for making this Gluten Free? Can I just substitute gluten free flour for the all purpose flour? I am new to the Gluten Free world!
-
Did anyone else's brownies didn't cook in 35 minutes at 350 degrees?? I followed every step. The edges turned out great. But the middle was still runny. I threw it in for about 20 more minutes and it smells burnt now. Any suggestions u think it never baked??
-
For the 20 carmela how much would those Carmel chips so I dont habe to unwrap them.
-
These are fantastic and everyone that I give them to loves them. Easy to make
