12 Chocolate Lover’s Brownie Recipes

For the true chocolate obsessive, only the fudgiest will do. These 12 brownie recipes go way beyond the box — swirls, stuffings, and toppings that take chocolate to its richest, gooiest extreme.

Bake a batch, share (or don’t), and prepare for chocolate bliss.

1. Fudgy Classic Chocolate Brownies

Dense, crackly-topped, intensely chocolate — the gold standard.

Ingredients

• 1 cup butter
• 8 oz dark chocolate, chopped
• 1 1/2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 1 cup flour
• 1/3 cup cocoa powder
• 1/2 tsp salt
• 1 cup chocolate chips

Instructions

1. Heat the oven to 350°F and line a 9×9-inch pan with parchment.
2. Melt the butter and dark chocolate together until smooth; cool slightly.
3. Whisk in the sugar, then the eggs one at a time, then vanilla.
4. Fold in the flour, cocoa, and salt just until combined.
5. Stir in the chocolate chips.
6. Spread in the pan and bake 28-32 minutes until the edges are set and the center is just barely jiggly.
7. Cool completely before cutting for clean squares.

2. Peanut Butter Swirl Brownies

Marbled peanut butter ribbons through rich chocolate — stunning and delicious.

Ingredients

• 1 box brownie mix (plus eggs, oil, water as directed)
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar

Instructions

1. Heat the oven per the brownie mix directions and line a 9×9-inch pan.
2. Prepare the batter as directed and spread in the pan.
3. Mix the peanut butter with powdered sugar until smooth.
4. Drop spoonfuls over the batter and swirl with a knife.
5. Bake as directed until just set in the center.
6. Cool completely before cutting.

3. Salted Caramel Brownies

Gooey caramel pockets with a salty crunch in every fudgy bite.

Ingredients

• 1 box brownie mix (plus eggs, oil, water as directed)
• 1/2 cup caramel sauce
• 1/2 tsp flaky sea salt

Instructions

1. Heat the oven per the brownie mix directions and line a 9×9-inch pan.
2. Spread half the batter in the pan.
3. Drizzle with caramel sauce.
4. Top with remaining batter and swirl lightly.
5. Bake as directed.
6. Sprinkle with flaky sea salt while warm; cool before cutting.

4. Cheesecake Brownies

Tangy cheesecake swirled through fudgy brownie — the best of both worlds.

Ingredients

• 1 box brownie mix (plus eggs, oil, water as directed)
• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla

Instructions

1. Heat the oven per the brownie mix directions and line a 9×9-inch pan.
2. Prepare the brownie batter and spread in the pan.
3. Beat the cream cheese, sugar, egg, and vanilla until smooth.
4. Dollop over the batter and swirl with a knife.
5. Bake as directed until the cheesecake is just set.
6. Cool completely, then chill 1 hour before cutting.

5. Mint Chocolate Brownies

Cool mint meets deep chocolate — a refreshing twist on fudgy.

Ingredients

• 1 box brownie mix (plus eggs, oil, water as directed)
• 1 tsp peppermint extract
• 1/2 cup crushed candy canes or mint chips
• Green food coloring (optional)

Instructions

1. Heat the oven per the brownie mix directions and line a 9×9-inch pan.
2. Prepare the batter, stirring in the peppermint extract.
3. Spread in the pan.
4. Sprinkle with mint chips or crushed candy canes.
5. Bake as directed.
6. Cool completely; the mint flavor deepens as they rest.

6. Walnut Fudge Brownies

Buttery toasted walnuts in every dense, chocolatey square.

Ingredients

• 1 box brownie mix (plus eggs, oil, water as directed)
• 1 cup chopped walnuts, toasted

Instructions

1. Heat the oven per the brownie mix directions and line a 9×9-inch pan.
2. Toast the walnuts in a dry skillet 4 minutes until fragrant.
3. Prepare the batter as directed and fold in the walnuts.
4. Spread in the pan.
5. Bake as directed until just set.
6. Cool completely before cutting.

7. Espresso Brownies

Espresso intensifies the chocolate to mocha-lover heaven.

Ingredients

• 1 cup butter
• 8 oz dark chocolate, chopped
• 1 1/2 cups sugar
• 4 eggs
• 2 tbsp instant espresso powder
• 1 cup flour
• 1/3 cup cocoa powder
• 1/2 tsp salt

Instructions

1. Heat the oven to 350°F and line a 9×9-inch pan with parchment.
2. Melt the butter and chocolate; whisk in the sugar and espresso powder.
3. Beat in the eggs one at a time, then vanilla.
4. Fold in the flour, cocoa, and salt.
5. Spread in the pan.
6. Bake 28-32 minutes until just set; cool completely before cutting.

8. Raspberry Swirl Brownies

Tart raspberry ribbons cut through the richness beautifully.

Ingredients

• 1 box brownie mix (plus eggs, oil, water as directed)
• 1/2 cup raspberry jam
• 1 cup fresh raspberries

Instructions

1. Heat the oven per the brownie mix directions and line a 9×9-inch pan.
2. Prepare the batter and spread in the pan.
3. Warm the jam slightly and dollop over the batter; swirl with a knife.
4. Scatter fresh raspberries on top.
5. Bake as directed.
6. Cool completely before cutting.

9. S'mores Brownies

Toasty marshmallow, graham crunch, and gooey chocolate — campfire in a pan.

Ingredients

• 1 box brownie mix (plus eggs, oil, water as directed)
• 1 cup mini marshmallows
• 1 cup crushed graham crackers
• 1/2 cup chocolate chips

Instructions

1. Heat the oven per the brownie mix directions and line a 9×9-inch pan.
2. Prepare the batter and fold in half the graham crumbs.
3. Spread in the pan and bake 5 minutes less than directed.
4. Top with marshmallows, remaining graham crumbs, and chocolate chips.
5. Broil 1-2 minutes until the marshmallows toast.
6. Cool before cutting.

10. Triple Chocolate Brownies

Cocoa, melted chocolate, AND chocolate chips — maximum chocolate density.

Ingredients

• 1 cup butter, melted
• 2 cups brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups chocolate chips, divided

Instructions

1. Heat the oven to 350°F and line a 9×9-inch pan with parchment.
2. Melt 1 cup of the chocolate chips with the butter; cool slightly.
3. Whisk in the brown sugar, eggs, and vanilla.
4. Fold in the flour, cocoa, baking powder, and salt.
5. Stir in the remaining chocolate chips.
6. Spread in the pan and bake 30-34 minutes; cool completely.

11. Nutella Stuffed Brownies

A molten Nutella core hiding inside each fudgy square.

Ingredients

• 1 box brownie mix (plus eggs, oil, water as directed)
• 1/2 cup chocolate hazelnut spread

Instructions

1. Freeze tablespoon-sized dollops of Nutella on parchment for 1 hour.
2. Heat the oven per the brownie mix directions and line a 9×9-inch pan.
3. Spread half the batter in the pan.
4. Place the frozen Nutella dollops over the batter.
5. Cover with remaining batter.
6. Bake as directed; cool completely before cutting.

12. Mexican Hot Chocolate Brownies

Warm cinnamon and a whisper of cayenne ignite deep chocolate.

Ingredients

• 1 cup butter
• 8 oz dark chocolate, chopped
• 1 1/2 cups sugar
• 4 eggs
• 1 tsp vanilla
• 1 cup flour
• 1/3 cup cocoa powder
• 1 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp salt

Instructions

1. Heat the oven to 350°F and line a 9×9-inch pan with parchment.
2. Melt the butter and chocolate; whisk in the sugar.
3. Beat in the eggs and vanilla.
4. Fold in the flour, cocoa, cinnamon, cayenne, and salt.
5. Spread in the pan.
6. Bake 28-32 minutes; cool completely and dust with cinnamon before serving.