This page closes out the collection with five brownie recipes that range from layered bar desserts to cheesecake and frosted squares. Each one uses a different mix-in, topping, or finish to change the texture and flavor.
The methods here focus on straightforward assembly, simple mixing, and baking until the centers are just set or still fudgy. Several recipes also rely on thorough cooling before slicing or finishing for the best results.
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- Slutty Brownies
- Caramel Brownie Cheesecake
- Snoop Dogg’s Bow Wow Brownies
- Zucchini Brownies
- Nutter Butter Bars
Slutty Brownies
Slutty Brownies stack peanut butter cookie dough, Reese’s Peanut Butter Cups, and fudge brownie batter into one pan for a rich bar dessert. The peanut butter cookie dough is pressed into a parchment-lined baking dish first, then the candies are arranged in even rows before the brownie batter is spooned on top and spread carefully so the layers stay in place.
The brownies bake until set but still fudgy, with the exact bake time depending on pan size. After baking, the pan is set on a wire rack and the brownies are cooled completely before slicing, or left overnight at room temperature for denser layers.
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Caramel Brownie Cheesecake
Caramel Brownie Cheesecake starts with a baked brownie base in a springform pan, then adds a smooth cheesecake layer finished with caramel swirl. The brownie batter is mixed and baked first, cooled completely, and then topped with a cream cheese mixture blended with sugar, vanilla, eggs, sour cream, and heavy cream.
Caramel sauce is drizzled over the cheesecake layer and swirled gently with a knife or toothpick to keep the marbled look. The pan bakes on a baking sheet, then the oven is turned off and the cake cools inside with the door slightly open before chilling in the fridge and garnishing with extra caramel, whipped cream, and chocolate shavings.
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Snoop Dogg’s Bow Wow Brownies
Snoop Dogg’s Bow Wow Brownies are a chocolate-forward square baked in a buttered 8-inch pan and finished with extra morsels on top. The base begins by heating sugar, butter, and milk until boiling, then stirring in milk chocolate morsels until smooth before adding eggs, vanilla, and the flour mixture.
Once the batter is spread in the pan, the remaining chocolate morsels are sprinkled over the top for added richness. The brownies bake with the pan rotated halfway through, then cool in the pan before being cut into squares and served with vanilla ice cream and chocolate sauce if desired.
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Zucchini Brownies
Zucchini Brownies combine cocoa, chocolate chips, and finely grated undrained zucchini for a moist, vegetable-based brownie. The dry ingredients are mixed first, then the egg mixture with oil, vanilla, sour cream, and zucchini is stirred in; the batter may seem dry at first, so it is left to sit before being mixed again and spread in the pan.
After baking, the brownies are cooled completely before frosting so the topping stays smooth instead of melting into the cake. The frosting is whisked from melted butter, cocoa powder, milk, powdered sugar, vanilla, and a pinch of salt, then spread over the cooled brownies and allowed to set before slicing.
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Nutter Butter Bars
Nutter Butter Bars layer refrigerated cookie dough, Nutter Butter cookies, and brownie batter in a parchment-lined 9×13-inch pan. The cookie dough is pressed into the bottom first, the cookies are arranged in rows over it, and the brownie batter is stirred together separately before being poured over the top.
The batter is spread so it covers the cookies, though a few spots may peek through if needed. The bars bake until the edges are set and the center is just slightly soft, then cool completely in the pan before the parchment is used to lift them out for slicing.
