brownies Archives - The Recipe Rebel

Brownie Mountain Ice Cream Cake

Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl

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Brownie Sundae

This Brownie Sundae is made with ultra fudgy homemade brownies topped with coffee chip ice cream, chocolate sauce, and your favorite sundae toppings!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 678cal

Author Ashley Fehr

Ingredients

Homemade Brownies*

1 cup butter (melted)
2 ½ cups granulated sugar (500 grams)
1 tbsp vanilla
4 eggs
1 ½ cups flour (about 195g)
1 cup cocoa powder (about 80 grams)
½ tsp salt

Brownie Sundae (per sundae)

½ cup Chapman's Original Coffee Chip Ice Cream (or any flavor of Chapman's ice cream)
2 tablespoons thick chocolate sauce
1 tablespoon mini chocolate chips
other optional toppings, such as whipped cream, maraschino cherries, sprinkles, chopped peanuts, etc.

US Customary – Metric

Instructions

To make brownies

Preheat oven to 350 degrees F.
In a large bowl, combine butter, sugar and vanilla with a whisk until smooth.
Whisk in eggs and beat until smooth.
Stir in flour, cocoa and salt until combined. The batter will be very thick! That's okay.
Line a 9×13" pan with tin foil or parchment and spray with non-stick spray. Spread batter in prepared pan.
Bake for 24-30 minutes or until almost completely set in the middle — they will not be glossy but may have a slight jiggle. If you like them gooey, take them out on the earlier side. If you want them fully baked, wait until a toothpick comes out clean.

Brownie Sundae

Wait until brownies have cooled completely and slice into 12 large pieces (or make them smaller if you wish!).
Place one brownie on a plate. Top with one scoop of Coffee Chip Ice Cream, drizzle with chocolate sauce and sprinkle with mini chocolate chips.
Serve immediately.

Video

Notes

*The brownie recipe makes 12 large or 24 small brownies, but you don’t have to make 12 sundaes! You can store leftover brownies in the refrigerator for 1 week or in the freezer up to 3 months. Wrap individually to make these Brownie Sundaes a quick treat for any night of the week.

Tips:

Brownie batter texture: Once the brownie batter is all mixed up, it will be super thick. This is okay! It creates the thick and fudgy brownies we want for this recipe.
Let the brownies cool completely. If they’re still hot when you add the ice cream it will just melt quickly.
Serve immediately. As we know, ice cream melts. Once your Brownie Sundae is assembled, serve it right away!
Switch it up: Try mixing up the sauces and toppings as well as the ice cream flavours! Toffee bits, chopped nuts, crushed cookies, strawberry and caramel sauces are all great additions.

Storage:

The brownie recipe makes 12 large or 24 small brownies so unless you are making 12 sundaes, you will have leftovers!

To store them, keep them in the fridge for up to 1 week or in the freezer for up to 3 months. I like to wrap them individually to make these Brownie Sundaes for a quick treat any night of the week.

Nutrition

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Cream Cheese Brownies

Ashley Fehr — Wed, 22 Dec 2021 06:18:00 +0000

These Cream Cheese Brownies are a decadent twist on classic brownies that are ready with just 15 minutes of prep! Moist and fudgy brownies are swirled with rich and creamy cheesecake then baked until perfectly gooey!

Ingredients needed for cream cheese brownies:
How to make cream cheese brownies
FAQs for cream cheese brownies
Tips and tricks
Serving suggestions
More chocolate recipes you’ll love
Cream Cheese Brownies Recipe

I know that it’s hard to believe that anything can be better than standard chocolate brownies, but there is something so fun and decadent about cream cheese brownies.

I have cherry cheesecake brownies, mint cream cheese brownies, and pumpkin cheesecake brownies, but these classic cream cheese brownies might just take the cake…or the brownie, rather.

They’re made up of a simple brownie batter that’s swirled with a four-ingredient cheesecake. The result is a rich, moist, fudgy, and creamy dessert you’ll be sneaking a bite of every time you walk by the fridge.

Ingredients needed for cream cheese brownies:

Unsalted Butter: melted before being incorporated into the brownie batter for a fudgier texture. You can also use salted butter and omit the salt.
Granulated Sugar: gives the brownie layer just the right amount of sweetness.
Vanilla: adds flavor depth.
Eggs: the binder that helps the brownies hold their shape.
All-Purpose Flour: gives the brownies their structure. You can substitute this with whole wheat flour and I promise no one will notice!
Cocoa: the MVP of chocolate brownies! Use good quality cocoa powder for the best flavor.
Salt: cuts the sweetness and enhances flavor.
Cheesecake Batter: we’re making a super simple cheesecake batter to swirl into the brownies. It’s made of cream cheese, granulated sugar, egg, and vanilla.

How to make cream cheese brownies

These delicious cheesecake brownies take just 15 minutes to prep!

Make the brownie batter: In a large bowl, mix butter, sugar, and vanilla until smooth. Add in the eggs and mix, then stir in flour, cocoa, and salt.
Make the cheesecake layer: In a medium bowl, beat the cream cheese until smooth then add in sugar, egg, and vanilla.
Layer the brownies: Transfer ¾ of the brownie batter to a lined and greased 9×13″ baking pan. Spread the cream cheese mixture over top, then top that with spoonfuls of the remaining brownie batter. Swirl carefully.
Bake: Bake the assembled brownies at 350ºF for 30-40 minutes — you want them mostly set but still a little fudgy. Cool to room temp then slice and serve!

FAQs for cream cheese brownies

How do you cut perfect brownies?

To get the perfect slice, run a sharp knife under hot water. Dry it thoroughly, then use the warm knife to slice the brownies. For the best results, rinse and dry the knife between each slice! Refrigerating the brownies overnight before slicing will also help.

How do you store cheesecake brownies?

These cheesecake brownies will last in an airtight container in the fridge for 4-5 days. You can enjoy them cold or bring them to room temperature for serving.

Can you freeze cheesecake brownies?

You can! To freeze these cream cheese brownies, wrap them tightly in plastic wrap, then place them into a freezer-safe bag. Store them in the freezer for up to 2 months. When you’re ready to enjoy, thaw in the fridge or warm in the microwave.

Tips and tricks

Use full-fat cream cheese. For the best results use full-fat bricks of cream cheese. It’s richer and creamier!
Grease the pan. I always line the pan with parchment paper and then grease the paper with non-stick cooking spray. If you want to skip the parchment paper you can, greasing the pan is a must for removing the brownies
Don’t over-bake. The key to fudgy brownies is to take them out while the center is still slightly jiggly.
If you do prefer less fudgy brownies, bake them until the center is completely set.
Cool the brownies. If the brownies are cooled to room temperature or refrigerated, they’re easier to slice.

Serving suggestions

You can serve these brownies as-is or you can top them off with whipped cream, strawberry sauce, chocolate sauce, or caramel sauce!

You can even sprinkle on a few chocolate chips or chopped nuts before baking.

More chocolate recipes you’ll love

German Chocolate Cake

Mom’s Double Chocolate Cookies

Drinks

Crockpot Hot Chocolate — easy and homemade!

The Best Chocolate Cheesecake Recipe + VIDEO

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Cream Cheese Brownies

These Cream Cheese Brownies are a decadent twist on classic brownies that are ready with just 15 minutes of prep! Moist and fudgy brownies are swirled with rich and creamy cheesecake then baked until perfectly gooey!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings brownies

Calories 365cal

Author Ashley Fehr

Ingredients

1 cup unsalted butter, melted
2 ½ cups granulated sugar (500 grams)
1 tbsp vanilla
4 eggs
1 ½ cups all-purpose flour about 195g
1 cup cocoa about 80g
½ tsp salt

Cheesecake

8 oz cream cheese room temperature (250 grams)
⅓ cup granulated sugar
1 egg
1 teaspoon vanilla

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
In a large bowl, combine butter, sugar and vanilla with a whisk until smooth.
Whisk in eggs, one at a time, beating well after each addition.
Stir in flour, cocoa and salt until combined.
Line a 9×13″ pan with parchment and spray with non-stick spray (you can skip the parchment if you want but don’t skip the spray!)
Spread ¾ of the brownie batter in the pan.
In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.
Add sugar, egg and vanilla and beat on low speed until combined.
Spread cream cheese mixture over brownie batter in pan. Top with spoonfuls of reserved brownie batter and swirl gently.
Bake for 30-40 minutes, until mostly set in the center (if you give it a wiggle, it shouldn’t have much give) If you want your brownies less fudgy, bake until completely set..
Set aside to cool to room temperature before slicing.

Notes

Tips:

Use full-fat cream cheese. For the best results use full-fat bricks of cream cheese. It’s richer and creamier!
Grease the pan. I always line the pan with parchment paper and then grease the paper with non-stick cooking spray. If you want to skip the parchment paper you can, greasing the pan is a must for removing the brownies
Don’t over-bake. The key to fudgy brownies is to take them out while the center is still slightly jiggly.
If you do prefer less fudgy brownies, bake them until the center is completely set.
Cool the brownies. If the brownies are cooled to room temperature or refrigerated, they’re easier to slice.

Storage:

These cheesecake brownies will last in an airtight container in the fridge for 4-5 days. You can enjoy them cold or bring them to room temperature for serving.

To freeze these cream cheese brownies, wrap them tightly in plastic wrap, then place them into a freezer-safe bag. Store them in the freezer for up to 2 months. When you’re ready to enjoy, thaw in the fridge or warm in the microwave.

Nutrition

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The Best Homemade Brownies

Ashley Fehr — Fri, 29 Oct 2021 06:00:00 +0000

This recipe makes rich, dense, fudgy Homemade Brownies with crisp, crackly tops—every time! Plus, they’re super easy and come together with just a bowl and a whisk.

The Best Fudgy Brownies from Scratch
What Makes These Brownies So Good?
Recipe Ingredients
How to Make Homemade Brownies from Scratch
Tips and Variations
Serving Suggestions
How to Store Brownies
The Best Homemade Brownies Recipe
More Brownie Recipes

The Best Fudgy Brownies from Scratch

I first started making these brownies back in my university days, when I found all my recipes on Allrecipes.com and had no knowledge of food blogging. On a whim, I decided to try this particular recipe. I mean, how else do you possibly choose a brownie recipe from the 371 options on one website alone?

Best decision ever.

Anyway. This is THE brownie recipe you need.

Unless you like cakey, fluffy, crumbly brownies. These are definitely not those.

These brownies are dense, fudgy, and rich. They are slightly chewy at the edges, crisp and crackly on top, and incredibly moist and fudgy underneath. How many times can I use ‘fudgy’ in a brownie description without it becoming redundant?

They are perfect on their own or as a base for this Brownie Sundae! You can also jazz them up with Easy Homemade Ice Cream, Whipped Cream and Strawberry Sauce.

What Makes These Brownies So Good?

One reason that these brownies are special is that they aren’t overly sweet. I use a whole cup of cocoa and only 2 ½ cups of sugar, which allows the rich chocolatey flavor from the cocoa powder to really shine. The original recipe called for 3 cups of sugar, which is a lot for one 9×13 pan, in my opinion. (If you like things extra sweet, feel free to add it back in, or you can reduce further to 2 cups).

I also often swap whole wheat flour for all-purpose flour, which is a healthy trade that also gives a deeper, fuller flavor—and in a brownie like this, I honestly don’t think you can tell any difference in the texture!

But again, if you don’t have any whole wheat flour (or just don’t want to use it), feel free to use all-purpose.

Finally, while a lot of great brownie recipes call for vegetable oil, this one uses melted butter! So indulgent!

Recipe Ingredients

Another great thing about these brownies is that the list of ingredients is very short. That cuts down on the measuring and prep time. If you make these often enough, you may end up memorizing this easy recipe! (For the full recipe card with amounts and nutrition facts, scroll down to the bottom of this post.)

Butter: I use melted butter instead of oil, for extra richness.
Sugar: You can use plain granulated sugar, or swap out raw sugar if you prefer.
Vanilla: Pure vanilla extract gives the best flavor.
Eggs: You’ll need four whole, large eggs.
Flour: Use whole wheat flour or all-purpose, it’s up to you!
Cocoa: Using cocoa powder gives these brownies an extra-deep chocolate flavor, compared to brownies made with melted chocolate.
Salt: a bit of salt balances out the sweetness and adds incredible flavor
Chocolate Chips: These are optional! Sprinkle them on top, mix them into the batter, or leave them out.

How to Make Homemade Brownies from Scratch

The method for making these brownies couldn’t be simpler. All you need is a bowl and a whisk.

Get Ready to Bake. First things first! Preheat your oven to 350°F and line a 9×13 pan with foil or parchmet. Spray the lined pan with non-stick spray.
Combine the Liquid Ingredients. In a large bowl, combine the melted butter, the sugar, and the vanilla; whisk until smooth. Then whisk in the eggs, one at a time, beating well after each addition.
Add the Dry Ingredients. Stir the flour, cocoa and salt into the wet ingredients, just until combined.
Bake! Spread the batter evenly into the prepared pan, and bake. You’ll know they’re done when a toothpick inserted into the baked brownies comes out with just a few moist crumbs. The great thing about brownies is that you can cook them more or less according to your tastes. Keep in mind that the brownies will continue to set after baking.

Whisk together butter and sugar.

Add eggs and vanilla.

Stir in dry ingredients.

Spread into baking pan.

Tips and Variations

As with most of my recipes, this one is flexible and can easily be tailored to your needs. Here are a few easy ways to do just that.

Butter Swap: Feel free to use vegetable oil, coconut oil, ghee, or applesauce instead of the butter. Each one will add its own unique flavor and nutrition profile to the recipe.
Tweak the Bake Time: The brownies do not need to be totally set when you pull them out of the oven, as they will continue to cook in the pan—and if you like them gooey-er, you can just take them out on the earlier side. If you want them fully baked, wait until a toothpick comes out clean.
Add Your Favorite Mix Ins: You can mix all kinds of goodies into this basic recipe! Here are a few great ideas to get you started:
- Chopped nuts
- Mini marshmallows
- Chocolate candies
- Toffee bits
- Chopped or quartered cherries
- Dried fruit
- A swirl of chocolate ganache
- White chocolate chips

Serving Suggestions

Aside from serving the brownies on their own (perfect snack!), you can also serve them as part of a larger dessert, like this:

Brownies A La Mode: Top a warm brownie with a scoop of your favorite ice cream—No Churn Turtle Ice Cream, perhaps?
Caramel Nut Bars: A platter of homemade brownies alternating with these Caramel Nut Bars makes a festive and perfectly-paired dessert.
Strawberry Topping: Homemade Strawberry Sauce makes a luscious topping for these amazing brownies.

How to Store Brownies

You can store brownies at room temperature, in the fridge, or in the freezer! Here’s how:

Counter: Place brownies in an airtight container and store on the counter for up to 3 days.
Fridge: Also store them in an airtight container, but place it in the fridge. The brownies will keep for up to a week this way!
Freezer: Slice the brownies and wrap each brownie individually in plastic wrap. Store multiple brownies in zip-top bags. They will keep for up to 3 months. Thaw the brownies before serving.
To heat them up: Pop them in the microwave for a few seconds at a time until warm. Watch out for hot and/or cold spots!

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The Best Homemade Brownies

This recipe makes perfectly rich, dense, fudgy Homemade Brownies with crisp, crackly tops—every time! They're super easy, and come together with just a bowl and a whisk.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 26

Total Time 36

Servings brownies

Calories 194cal

Author Ashley Fehr

Ingredients

1 cup butter melted
2 ½ cups granulated sugar 500g
1 tbsp vanilla
4 eggs
1 ½ cups flour (about 195g) whole wheat or all purpose
1 cup cocoa about 80g
½ tsp salt
chocolate chips for sprinkling on top or to mix in, optional

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
In a large bowl, combine butter, sugar and vanilla with a whisk until smooth.
Whisk in eggs, one at a time, beating well after each addition.
Stir in flour, cocoa and salt until combined.
Line a 9×13" pan with tin foil or parchment and spray with non-stick spray. Spread batter in prepared pan. Bake for 25-35 minutes or until the outer 3 inches are set. They do not need to be totally set as they will continue to cook in the pan — if you like them gooey-er, you just take them out on the earlier side. If you want them fully baked, wait until a toothpick comes out with moist crumbs.

Video

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

More Brownie Recipes

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Cherry Cheesecake Brownies

Ashley Fehr — Wed, 16 Dec 2020 06:00:00 +0000

These Cherry Cheesecake Brownies start with fudgy homemade brownies, topped with cheesecake and cherry pie filling. They are the BEST brownies! Includes step by step recipe video

Variations on these Cherry Cheesecake Brownies:
Tips and Tricks for Making the Cherry Cheesecake Brownies:
Cherry Cheesecake Brownies Recipe

When I came up with these brownies, I thought I was a complete genius.

I ate a lot of cheesecake in my University days.

When we lived in the city while I attended, we had a weekly “tradition”, if you will, with friends of ours: the guys went for wings and the girls went for cheesecake.

Kind of the best tradition ever, right?!?

Now that we have kids and don’t live in the city anymore, we don’t eat nearly as much cheesecake. It’s pretty sad, but luckily there are quite a few treats that are coming out of this kitchen.

These Cherry Cheesecake Brownies are one of my favorites (and I don’t make them nearly enough!), but this No Bake Oreo Cheesecake or even this classic Easy Cheesecake Recipe will do the trick just fine!

Luckily though, my good friend and cheesecake-eating partner was out for a visit the day that I made these the first time, so I had someone to share them with. She approved, and so here we are today!

Variations on these Cherry Cheesecake Brownies:

You can swap the cherry pie filling for any flavor of pie filling — strawberry, blueberry or mixed berry would also be great!
For a holiday twist, color the cheesecake filling with green food coloring (don’t add any mint flavoring though, I’m not sure mint and cherry are a good idea!)
Make individual cherry cheesecake brownies in a muffin pan or mini muffin pan — use paper liners for easy removal

Tips and Tricks for Making the Cherry Cheesecake Brownies:

The batter will be thick, so you won’t be able to spread the top layer well. That’s okay! It will just give you a peek of what’s inside.
I use whole wheat flour because in this recipe you really can’t tell the difference. All purpose works perfectly as well!
You can healthify the recipe slightly by using light cream cheese (which I usually do) and reduced sugar pie filling or making your own.

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Cherry Cheesecake Brownies

These Cherry Cheesecake Brownies start with fudgy homemade brownies, topped with cheesecake and cherry pie filling. They are the BEST brownies!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings bars

Calories 312cal

Author Ashley Fehr

Ingredients

Brownies:

1 cup butter melted, cooled slightly
2 1/2 cups granulated sugar 500g
1 tbsp vanilla
4 eggs
1 1/2 cups whole wheat flour (or sub all-purpose) 190g
1 cup cocoa 95g
1/2 tsp salt

Cherry Cheesecake filling

1 8 oz package cream cheese
1 egg
1 tsp vanilla
1/3 cup granulated sugar
1/2 can cherry pie filling

Instructions

Line a 9×13″ pan with tin foil and spray with cooking spray — this makes for easy clean up. Preheat the oven to 350 degrees F.
BrowniesIn a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.
Add flour, cocoa and salt and stir until combined. Batter will be thick.
Spread half (or just over half) of the batter into the bottom of the pan.
Cherry Cheesecake filling:With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.
Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and spread slightly.
Drop spoonfuls of remaining brownie batter on top of the pie filling. You won’t be able to spread the brownie batter easily, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter the best that you can.
Bake at 350 degrees F for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them — this is because of all of that gooey deliciousness below. I baked mine for 35 minutes in a dark non-stick pan.
Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours, but I couldn’t wait, so I didn’t!

Video

Nutrition

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Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

Post and recipe updated from February 3, 2015

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Snickers Brownie Bites

Ashley Fehr — Tue, 27 Oct 2020 06:53:00 +0000

These Snickers Brownie Bites are made with perfectly fudgy mini brownies, topped with peanut butter frosting, caramel sauce and chopped salted peanuts. A sweet and salty treat!

If there’s a combo that gets me every time, it’s chocolate and peanut butter.

These Snickers Brownie Bites?

They’re taking chocolate and peanut butter to a whole new level.

Ultra fudgy, homemade two bite brownies.

Creamy peanut butter frosting.

A drizzle of caramel.

A sprinkle of chopped, salted peanuts.

They’re a flavor explosion of the best kind.

We’re not strangers to snickers treats around here. This Snickers Cheesecake Cake was an instant hit (and incredible indulgence). This Snickers Cheese Ball is so fun for a party, and this Snickers Apple Icebox Cake is a fun twist on the classic “salad”.

The sweet, and fudgy, and chewy, and nutty, and salty, and crunchy….. it’s just perfection.

And they’re super easy to make ahead! You can either make the brownies ahead, and store them on the counter or in the freezer, or you can finished them and stick them in the fridge or freeze once they’re all dolled up.

Whatever you do, don’t try to resist. The world is a better place when chocolate, caramel and peanut butter are involved.

Variations on these Brownie Bites:

This brownie recipe is a great base for just about anything! Feel free to mix up the frosting, sauce, and toppings as you like (or do a few each way so that your lucky taste testers have some options to choose from).
You can make this recipe in a 9×13″ pan instead of bites if you don’t have a mini muffin pan, but you will bake for 25-35 minutes.

How to store Snickers Brownie Bites:

You can store these brownie bites at room temperature for several days, but I like to keep them refrigerated so that the frosting doesn’t get too warm and everything stays where it should.

These Brownie Bites also freeze perfectly, so they are great for keeping in the freeze for evening snack emergencies

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Snickers Brownie Bites

Snickers Brownie Bites: mini brownies topped with peanut butter frosting, caramel and salted peanuts — an epic combination! Freezer-friendly www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 30

Cook Time 13

Total Time 43

Servings brownie bites

Calories 183cal

Author Ashley Fehr

Ingredients

For the brownies:

1 cup butter melted
2 1/2 cups granulated sugar
1 tbsp vanilla
4 eggs
1 1/2 cups flour I’ve used both whole wheat and all-purpose
1 cup cocoa
1 tsp salt

For the peanut butter frosting:

1/2 cup peanut butter
1/4 cup butter
1 1/2 cups powdered icing sugar
1/4 cup cream
Caramel sauce
Chopped salted peanuts

Instructions

For the brownies: Preheat oven to 350 degrees and line mini muffin pan with paper liners or spray with non-stick. Set aside.
In a large bowl, combine melted butter and sugar. Whisk until smooth. Add vanilla and eggs and whisk until smooth. Add flour, cocoa and salt and whisk until just combined. Spoon into prepared pan.
Bake for 13-15 minutes, or until a toothpick comes out dry or with moist crumbs (you don’t want to overbake). Set aside to cool (*you can also store at room temperature or in the freezer until you’re ready to frost – see post above for details)
For the frosting: In the bowl of a stand mixer (or use a handheld mixer), beat peanut butter and butter until smooth. Add powdered sugar and beat until combined. Add cream, 1 tbsp at a time (beating after each addition), until you reach the desired consistency.
Spoon into a piping bag fitted with desired tip or a large Ziploc bag (or just use a spoon – that’s fine too!)
To assemble, pipe a small amount of frosting onto each brownie. Drizzle with caramel sauce and top with chopped peanuts.
Store in the fridge up to 4 days or freeze for up to 1 month.

Nutrition

Tried this recipe?

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Chocolate Sheet Cake

Ashley Fehr — Thu, 10 Sep 2020 06:35:00 +0000

This Chocolate Sheet Cake is rich and chocolatey and so easy to make! Topped with a simple frosting made of melted butter, cocoa and sugar. It’s sure to be a hit at any potluck!

Chocolate Sheet Cake
What’s a Texas Sheet Cake?
How to Make a Chocolate Sheet Cake:
Can You Freeze Chocolate Sheet Cake?
More Chocolate Dessert Recipes!
Chocolate Sheet Cake Recipe

Fall is here and I am all about the cozy soups and fall baking.

I know that in September we usually turn to apples and pumpkin, but with 2020 being what it is, I definitely need a little chocolate here and there too!

We love this Chocolate Sheet Cake because it is rich and moist and fudgy, but it’s also easy to make.

It can serve a crowd, but it also freezes perfectly and keeps for a long time.

No mixer required!

Really, it’s the answer to almost everything

If you love chocolate cake as much as we do, you’ll love my Best Brownies Ever and this Chocolate Mug Cake.

Chocolate Sheet Cake

My mom has been making this Chocolate Sheet Cake ever since I can remember!

This cake is incredibly moist, and rich and chocolatey, and it is perfect for feeding a crowd.

If you’re not feeding a crowd? It lasts several days in the fridge and it also freezes perfectly, so it’s perfect for when you need a little treat after dinner.

The frosting on this Chocolate Sheet Cake is one of my favorite frostings because it doesn’t require a mixer at all. It’s made with melted butter, so it comes together with just a whisk and is spread over the cake while warm so there’s really no spreading!

The prep time on this cake is so little, and it’s such a favorite that we make it often.

Chocolate Sheet Cake is often called Texas Sheet Cake, and I’ll explain why down below!

What’s a Texas Sheet Cake?

Texas Sheet Cake is a chocolate cake the size of Texas!

Essentially, a Texas Sheet Cake and a Chocolate Sheet Cake are the same thing, but the purists will say that a Texas Sheet Cake has a different type of frosting.

Me?

Well I’m the Recipe Rebel so I’m obviously not much of a purist with regards to any recipe

It’s large size makes it perfect for gatherings, parties and potlucks, or just an after dinner treat for a few chocolate lovers

I use an 11×17″ 12 cup KitchenAid rimmed baking sheet for this sheet cake. You can use a slightly larger one, but it will be a little thinner and you may want to reduce the bake time slightly.

How to Make a Chocolate Sheet Cake:

Melt the Butter: This way we can stir together our cake batter with just a whisk!
Whisk: Stir in the sugar, then add in the eggs and whisk until smooth.
Dry Ingredients: Add the dry ingredients and whisk until combined
Add in: Coffee or water and stir until smooth.
Bake: While most cakes are baked at 350 degrees F, my mom always baked this one at 400 degrees F so I’ve always done the same and it works perfectly! It is still incredibly moist.
Let Cool: Cool to room temperature and stir up the frosting! Wait to cut into squares until the frosting sets, if you can resist!

Can You Freeze Chocolate Sheet Cake?

This sheet cake freezes incredibly well, with or without frosting!

When I’m freezing with frosting, I like to refrigerate the cake until the frosting has set completely, then layer the pieces in a container with wax or parchment paper in between for easy removal.

You can also freeze the cake as a whole, but I find that cutting into pieces is really convenient when you just want a bite of something sweet!

More Chocolate Dessert Recipes!

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Chocolate Sheet Cake

This Chocolate Sheet Cake is rich and chocolatey and so easy to make! Topped with a simple frosting made of melted butter, cocoa and sugar. It's sure to be a hit at any potluck!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings servings

Calories 287cal

Author Ashley Fehr

Ingredients

1 cup butter melted let cool to room temperature
2 cups sugar
2 large eggs
3/4 cup milk
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla
2 cups all purpose flour
1 cup hot coffee or water

Frosting

1/2 cup butter melted
2 tablespoons cocoa
1/4 cup milk
3 1/2 cups powdered icing sugar
1 teaspoon vanilla

Instructions

Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.
In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.
Add milk, cocoa, baking soda and vanilla and whisk until combined.
Stir in flour. Add coffee and stir slowly until combined.
Spread into prepared baking sheet and and bake for 16-18 minutes. Remove from the oven and cool to room temperature.

Frosting:

In a medium bowl, combine butter, cocoa, milk, sugar and vanilla and whisk until combined. Spread over cooled cake and let set before slicing. You can also toss them in the refrigerator to speed up the process!

Nutrition

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Gluten-Free Ice Cream Sandwiches

Ashley Fehr — Wed, 13 May 2020 06:18:20 +0000

These easy Gluten Free Ice Cream Sandwiches are made from scratch with simple ingredients (and tons of possible ice cream combinations!). The perfect summer treat with step by step video.

Summer is on the way, and we are all excited about cool summer treats and frozen drinks!

This is one of the best times of year I think, because the sun is shining and T-shirt weather is hopefully here to stay (but in Manitoba, you never really know!).

Although I have a few gluten free baking recipes here (like these Gluten Free Monster Cookie Cheesecakes and this Gluten-Free Coconut Cake with Cream Cheese Frosting), it’s not something we do all the time.

We don’t have all kinds of specialty flours or “gums” or any of that, but with a brother-in-law who has Celiac disease, I still like to be able to create some simple gluten free desserts that I know will be delicious and not force me to make a run to the store for specialty ingredients.

And so, even though we love our baked goods and aren’t a gluten-free household, this recipe has been tested until perfect and is great for those who want an uncomplicated, gluten free Ice Cream Sandwich recipe that is loved by gluten-loving and gluten-free guests alike!

What makes the perfect Ice Cream Sandwich?

The base:

I’m incredibly picky about my ice cream sandwiches!

I have had a couple of instances at different ice cream places where they have used regular cookies to make an ice cream sandwich, and that is definitely not the way to do it.

Sure, you can, but your favorite chocolate chip cookie recipe is likely too thick, and too firm when frozen to make the perfect Ice Cream Sandwich. You will struggle to bite through two of them, and ice cream will squeeze out everywhere, which doesn’t leave you with much of an ice cream sandwich.

These brownies are thin, and perfectly soft and fudgy enough to bite through while frozen.

The ice cream:

It’s gotta be Chapman’s!

Chapman’s is our favorite ice cream brand, and we love how many options they have for gluten free varieties (can you believe they have a gluten-free Cookies ‘n’ Cream ice cream?!), as well as peanut-free and lactose-free.

There really is something for everyone, and I promise you they are all delicious, even if you’re not gluten/peanut/lactose-free (but I refuse to tell you how many taste tests I’ve done )

Some of my favorite varieties of Chapman’s for using in these Gluten Free Ice Cream Sandwiches?

Chapman’s Original French Vanilla, Cookies ‘n’ Cream, and Cherry Chocolate! (Though really, any of the Chapman’s Original varieties would be amazing in here!)

Tips for making the best Gluten Free Ice Cream Sandwiches:

I tested this recipe a couple times, both with cookies and brownies. We preferred the brownies, and after polling my Instagram friends, brownies definitely won out! If you prefer cookies, I used these Homemade Mint Chocolate Oreo cookies, and the only change I made was to swap the all purpose flour with gluten-free oat flour. They turned out great as well!
If you’re baking for someone with an allergy or Celiac disease, be sure to clean your entire area and cooking bowls and utensils before beginning to remove allergens. Wash your hands frequently and check every package.
These Gluten Free Ice Cream Sandwiches aren’t difficult, but they do take time. Give yourself at least 8 hours from start to finish, even though your active time is much less than that.
It’s important for the brownie layer to be frozen before assembling the ice cream sandwich layers, and it’s important to refreeze the brownie layers with the ice cream before slicing.
You can make these ice cream sandwiches into squares, rectangles or rounds. I like the look of rounds, but you will end up with some odds and ends (though those never go to waste here!). Squares and rectangles are easy to slice with nothing leftover, so you will get more ice cream sandwiches.

Variations on these Gluten Free Ice Cream Sandwiches:

You can use any kind of chocolate in these brownies: milk, semisweet or dark! I prefer dark or semisweet chocolate to balance out the sweetness of the ice cream.
The easiest way to mix up these ice cream sandwiches is to swap out the ice cream for another variety of Chapman’s ice cream. There are so many flavors, that it will take a really long time before you run out of new variations
If you want to make these extra special, you can roll the ice cream edges in some sprinkles, chopped nuts, or toffee bits!

*This post is generously sponsored by Chapman’s Ice Cream and I was compensated for my time spent creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

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Gluten Free Ice Cream Sandwiches

These easy Gluten Free Ice Cream Sandwiches are made from scratch with simple ingredients (and tons of possible ice cream combinations!). The perfect summer treat with step by step video.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 13

Freezing time 5

Total Time 5 33

Servings sandwiches

Calories 261cal

Author Ashley Fehr

Ingredients

140 grams chopped dark chocolate (about ¾ cup chocolate chips)
1/2 cup unsalted butter
1 1/2 cups light brown sugar packed (270-290 grams)
3 large eggs
1/2 cup cocoa powder (50 grams)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 litres Chapman's ice cream (gluten free if necessary)

Instructions

Preheat oven to 350 degrees F. Spray a large sheet pan (10×15") with non stick spray around the edges, then line with parchment paper, pressing the parchment paper so that it sticks to the sheet pan. Spray the parchment with non stick spray.
In a large bowl, melt chocolate and butter together in the microwave in 30 second intervals. Remove from the microwave and stir each time.
Add brown sugar to the melted chocolate and whisk until smooth.
Add the eggs, one at a time, whisking until completely combined each time.
Add the cocoa, vanilla and salt and whisk until combined.
Spread brownie batter evenly into prepared sheet pan, ensuring the edges are not too thin (or they will be crispy and not chewy.)
Bake at 350 degrees F for 13 minutes or until just set but not overbaked — we want them chewy and soft!
Cool to room temperature. Place pan in the freezer and freeze until brownies are solid (about 2-3 hours) — this will make it much easier to assemble our ice cream sandwich layers!
Remove frozen brownies from the freezer and cut in half, cutting parchment as well and leaving with the brownies.
Top half of the brownie with scoops of ice cream. Allow ice cream to soften for 10 minutes before pressing down into an even layer. Top with remaining brownie layer and freeze until solid – at least 3-4 hours or overnight.
Use a deep circular cutter to cut round sandwiches, or use a knife to cut into squares or bars.
Place ice cream sandwiches in an airtight container in the freezer until just before serving (I recommend freezing the cut sandwiches for a couple of hours before serving).

Video

Nutrition

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Triple Chocolate Raspberry Brownies

Ashley Fehr — Wed, 06 May 2020 06:27:14 +0000

These Triple Chocolate Raspberry Brownies are ultra fudgy and loaded with white chocolate and dark chocolate chips, plus fresh raspberries. They are the perfect summer treat with a scoop of ice cream!

I love my classic, fudgy recipe for Absolutely the Best Brownies Ever, but these Triple Chocolate Raspberry Brownies have a special place in my heart.

If I’m being truly honest, the base for these triple chocolate brownies is actually my best fudgy brownies, so there really isn’t much of a difference

This brownie recipe was one of the first recipes I posted on my blog, almost 6 years ago, and it’s still the only brownie recipe I use!

It is ultra fudgy, and comes together with just a whisk and a bowl.

With just 10 minutes prep before you’re on your way to brownie bliss, it’s hard to resist a pan any night of the week!

When I was coming up with this recipe, I decided to do a mash-up of my Best Ever Brownies and my Triple Chocolate Raspberry Cookies because, well, they are both so fantastically delicious.

Those Chocolate Raspberry Cookies are one of my favorite cookies and they never get any love around here.

That deep chocolate and fresh raspberry combo is one I’m obsessed with!

Tips for making fudgy brownies:

Weigh your flour: adding too much flour to any baked goods will result in dry, tough baking. Weigh your flour, or at fluff your flour before gently spooning it into a measuring cup. If you use your measuring cup to scoop flour and it is packed in, you will have significantly more flour than if you weigh it, resulting in dry brownies and not fudgy ones.
Don’t overbake: this is one important lesson I learned from my mom, and it applies to all baked goods (and most foods in general). To get fudgy brownies, don’t overbake. If they’re slightly underbaked in the center, this is fine too, as they will continue to set up as they cool.
The pan matters: I usually bake these in a dark non stick pan, which may bake more quickly than a glass pan. Keep in mind the results you are looking for when you select a pan to bake brownies in.

Variations on this brownie recipe:

Use any berries in place of raspberries — strawberries or blueberries would be another great addition!
Use any variety of chips: dark chocolate, milk chocolate, white chocolate, peanut butter chips — the options are endless.
Skip the chips and swirl in some peanut butter on top of the brownies before topping with more raspberries.

*Post, images and recipe updated from August 2014.

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Triple Chocolate Raspberry Brownies

These Triple Chocolate Raspberry Brownies are ultra fudgy and loaded with white chocolate and dark chocolate chips, plus fresh raspberries. They are the perfect summer treat with a scoop of ice cream!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 239cal

Author Ashley Fehr

Ingredients

2 1/2 cups granulated sugar 500g
1 cup butter melted
1 tbsp vanilla
4 large eggs
1 1/2 cups all purpose flour about 195g
1 cup unsweetened cocoa powder about 80g
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup white chocolate chips
1 cup fresh or frozen raspberries not thawed

Instructions

Preheat oven to 350 degrees F and line a 9×13" pan with parchment paper (optional, but allows for easy removal of brownies!) or spray with non stick spray.
In a large bowl, whisk together sugar, butter and vanilla until smooth.
Whisk in eggs, one at a time, beating well after each addition.
Stir in flour, cocoa powder and salt until combined.
Stir in chocolate chips, white chocolate chips and raspberries, reserving some for the top if desired.
Spread batter in prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean or with moist, fudgy crumbs. Don't overbake! The center should look mostly set but may be slightly glossy. They will continue to set up as they cool.
Let cool before slicing (if you can!) — refrigerate several hours before slicing for neat pieces if desired.

Nutrition

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Mint Cream Cheese Brownies

Ashley Fehr — Wed, 11 Dec 2019 06:29:06 +0000

These Mint Cream Cheese Brownies are a favorite Christmas Dessert! With fun green swirls on top of rich fudgy brownies, they’re make ahead and freezer friendly.

I know there are people who disagree, but I think mint and chocolate is one of the best combinations!

I love how mint cuts through a bit of the richness of chocolate, although it enables me to eat waaaaaay too much of these brownies.

And if you’ve been around here a while, you know my feelings on any dessert with cream cheese, so here we are: Mint Cream Cheese Brownies.

I wanted to make a fun Christmas dessert that would look pretty, but be easy to make, freezer friendly and just plain delicious.

We’re not really big fans of sugar cookies, or things with a ton of frosting, so these Mint Brownies really did the trick!

If you’re looking for more Christmas treats, you’ll love my list of 35+ Easy Christmas Treats (no bake!) and my list of 31 Best Christmas Cookies Recipes!

Tips for making the best Cream Cheese Brownies:

Use a 9×13″ pan with straight edges — this ensures that your edge pieces have an even distribution of brownie and cream cheese.
Line your pan with parchment paper — it can sometimes be tricky to get your brownie batter spread while keeping your parchment in place, but it’s so worth it when they come out of the pan with no effort at all.
Don’t “overswirl” — this is more for looks than anything, but try not to go crazy with the swirling. Just a few here and there will get you that gorgeous contrast of green and chocolate, without it becoming a big mess.
Let cool to room temperature, then refrigerate overnight before slicing. This isn’t a must, but it will get you the cleanest, prettiest slices.
Make extra! Because with Christmas coming up, you know…. they go quickly 😉

How to store Mint Brownies:

You can store these Mint Brownies in the refrigerator for up to a week, or in the freezer for up to 3 months. I prefer to freeze mine, already sliced, in an airtight container so they last a little longer.

Warning! They thaw dangerously quickly 😉

Variations on these Mint Brownies:

Add in some chocolate chips, chunks or mint chocolate chips for extra chocolatey texture!
Chop up some mint Oreos and throw those on top before baking
Crush up some candy canes and press them into the top before baking
Drizzle with melted chocolate and sprinkle with your favorite Christmas sprinkles.

More Christmas dessert recipes you’ll love!

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Mint Cream Cheese Brownies

These Mint Cream Cheese Brownies are a favorite Christmas Dessert! With fun green swirls on top of rich fudgy brownies, they're make ahead and freezer friendly.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings bars

Calories 292.36cal

Author Ashley Fehr

Ingredients

Brownies

1 cup butter melted
2 1/2 cups granulated sugar (500g)
1 tablespoon vanilla
4 eggs
1 1/2 cups all purpose flour (190g)
1 cup unsweetened cocoa powder (95g)
1/2 teaspoon salt

Cream Cheese Swirl

1 package cream cheese 250g/8oz, room temperature
1/3 cup granulated sugar (67g)
1 egg
2-3 teaspoons mint extract (3 for very minty, 2 for mild mint)
green food coloring optional

Instructions

Preheat oven to 350 degrees F and line a 9×13" pan with parchment paper.
In a large bowl, whisk together melted butter and sugar until smooth.
Whisk in vanilla, then add eggs and whisk well until completely combined.
Stir in flour, cocoa and salt using a spatula or spoon (the batter is very thick and a whisk doesn't always work well).
Spread into prepared pan (reserve a few tablespoons to swirl on top if desired).
To make the cream cheese layer, beat cream cheese with an electric mixer until smooth.
Add sugar, egg, mint extract and food coloring if using. Beat on medium speed until smooth.
Spread cream cheese over brownie layer in pan. Top with reserved brownie batter if you have some, and swirl a few times with a knife (don't go too crazy!).
Bake for 35-45 minutes until the center is almost completely set when you jiggle the pan (the more gooey you like them, the earlier you can take them out, but bake at least 35 minutes).
Let cool slightly and serve warm, or cool completely and refrigerate before slicing (cutting the brownies cold will give you the nicest pieces).

Video

Nutrition

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Brownie Bottom Cheesecake with Raspberries + VIDEO

Ashley Fehr — Wed, 11 Apr 2018 06:30:32 +0000

This Brownie Bottom Cheesecake is made with a fudgy, brownie base, a silky smooth no bake cheesecake and topped with piles of fresh raspberries. It’s an elegant holiday dessert that’s also naturally gluten free!

This Brownie Bottom Cheesecake combines all of my favorite things: chocolate, cheesecake, and fresh, juicy berries!

It is April 11 (my littlest is 5 months old today!) and we are supposed to get a dump of snow.

SNOW.

Mama’s not happy about it.

Last week I was on the hunt for fresh strawberries and I stopped at 3 different grocery stores before I could find a single container. I did, however, find a pile of the most gorgeous raspberries and it’s got my mind on this cheesecake, friends.

The base for this cheesecake is the best, fudgiest brownies ever and they also happen to be naturally gluten free. Since my brother-in-law has Celiac disease, I love having a few easily gluten free desserts in my back pocket! The brownie recipe is from the cookbook Flourless by Nicole Spiridakis and I think it’s the best I’ve ever had.

You are going to need a giant pile of chocolate to make it though, but we’re okay with that

For the cheesecake, I doubled up on the chocolate and added some melted white chocolate in the cheesecake layer. When it firms up, it gives the cheesecake a luscious feel and helps it to set, and gives the most subtle white chocolate flavor (if you have people who don’t like white chocolate, they will probably never know it’s there! If you want, you could easily swap out for dark).

Add on some fresh berries: raspberries, strawberries, blueberries, or if you’re opposed to fresh fruit you can switch things up and add a drizzle of caramel and some toasted pecans for a Turtle version. I can just imagine how crazy good that would be!

But with Spring upon us (it’s coming, right?!?) I just had to top it with fresh fruit. I am so ready for all the fresh produce!

This recipe has been updated from November 21, 2016

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Brownie Bottom Cheesecake with Raspberries

Course Dessert

Cuisine American

Prep Time 40

Cook Time 40

Total Time 1 20

Servings

Calories 472cal

Author Ashley Fehr

Ingredients

Brownie base

2/3 cup good chocolate chopped
1/2 cup unsalted butter
1/2 cups packed brown sugar
3 large eggs
1/2 cup cocoa powder
1/4 tsp salt
1 tsp vanilla

Cheesecake

1 1/2 cups whipping cream
1/2 cup white chocolate chopped
1/4 cup milk or cream
16 oz cream cheese
1/2 cup powdered icing sugar
1 teaspoon vanilla
2 cups raspberries

Instructions

Brownie basePreheat oven to 350 degrees F. Lightly grease a 9″ Springform pan and wrap the bottom with foil. Set aside.
In a large bowl, combine chocolate and butter. Microwave on high in 30 second intervals, stirring each time, just until melted and smooth (don’t overcook!). Whisk in brown sugar until smooth and let cool slightly (about 10 minutes).
Whisk in eggs, one at a time, until combined. Stir in cocoa powder, salt and vanilla until smooth. Pour batter into prepared pan and bake 35-40 minutes until top is dry and a toothpick inserted in the center comes out mostly clean. Let cool completely.
CheesecakeWhip cream until stiff peaks form. Set aside.
In a medium bowl, combine white chocolate and milk. Microwave on high in 20 second intervals, stirring each time, until melted and smooth. Set aside to cool slightly.
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and beat until smooth. Add white chocolate and beat until smooth.
Fold in whipped cream as best as you can, using an electric mixer on low speed to combine if necessary. Spread on top of brownie crust.
Cover and refrigerate until set, at least 4-6 hours or overnight. Top with a layer of fresh raspberries just before serving. Store leftovers in the refrigerator up to 3 days.

Video

Nutrition

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