Every time I go to a famous “Cheesecake” restaurant, I order chocolate cheesecake – it’s my favorite. So, I created this easy no bake chocolate cheesecake recipe and it’s seriously the best.

My husband said he could not even tell it was different from my chocolate cheesecake recipe – it’s that good! It’s silky smooth, super creamy with a rich chocolate flavor.

This no bake chocolate cheesecake is made with 10 ingredients in under 20 minutes – so you can satisfy that chocolate cheesecake craving quickly without having to make a trip to a pricey restaurant or even turn on your oven.

No Bake Chocolate Cheesecake: Ingredients & Substitutions

The most important note about this recipe is that all the ingredients (except for the heavy whipping cream) must be room temperature. If you use cold cream cheese, eggs, or sour cream it will cause the melted chocolate to solidify and not mix well into the filling.

• Oreo Crust. You can use a store-bought Oreo cracker crust instead of making your own, if you prefer. Check out this post on how to make a Oreo pie crust (although it is not baked in this recipe) for more helpful tips!
• Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.
• Powdered sugar. You can make your own refined-sugar free powdered sugar.
• Semisweet chocolate. You can use chips or chopped chocolate bars. It will be melted so the form doesn’t matter.
• Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.

How to Make No Bake Chocolate Cheesecake

We’ll walk through this recipe step-by-step, and be sure to watch the video for extra guidance.

Make the Oreo Crust

Since the crust needs to be put in the freezer to harden, it’s the first thing we make in this recipe. Begin by tracing the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.

Then, put the Oreo cookies in a food processor fitted with an “S” blade and process until they are the texture of fine crumbs.

Then, transfer the the Oreo crumbs to a large bowl. Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.

Next, pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.

Transfer the crust to the freezer while you make the filling.

Make the Filling

While the crust is in the freezer, make the filling.

In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.

Beating the cream cheese alone ensures it will not be lumpy.

Then, add the sour cream, remaining 1 cup of powdered sugar, melted chocolate and vanilla and beat until smooth.

Then fold in the whipped cream mixture until smooth.

Assemble & Chill

Once the filling is done, spread it evenly over the frozen Oreo crust and freeze until set.

Once set, remove the no bake chocolate cheesecake from the baking pan and transfer it to a serving plate.

Garnish with fresh berries, chocolate curls, homemade whipped cream, chocolate ganache, or your favorite toppings.

Serve

Serve the no bake chocolate cheesecake chilled/cold. I suggest cutting it into slices, and a little goes a long way because it is so rich.

Store

Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for 3-5 days.

Freeze

You can freeze this recipe in 2 ways:

1. Freeze the whole no bake chocolate cheesecake. Make the recipe then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

No Bake Chocolate Cheesecake Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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No Bake Chocolate Cheesecake Recipe

This No Bake Chocolate Cheesecake recipe is smooth and creamy with a rich chocolate flavor. It's easy to make in 20 minutes and best topped with homemade whipped cream.

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 14 Sercings

Calories 487kcal

Author Laura

Cost $8

Equipment

• KitchenAid Mixer
• hand mixer
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• springform pan

Ingredients

Oreo Crust

• 22 Double Stuffed Oreo Cookies about 2 cups Oreo cookie crumbs
• 2 Tablespoons granulated sugar
• 4 Tablespoons salted butter melted

Chocolate Cheesecake Filling

• 1 ½ cups heavy whipping cream (12 oz)
• 1 ½ cups powdered sugar divided
• 16 oz cream cheese room temperature
• 1 ½ cups semisweet chocolate melted (9 oz)
• 1 Tablespoon cocoa powder
• 2 Tablespoons full-fat sour cream room temperature
• 2 teaspoons vanilla extract

Toppings

• Homemade whipped cream
• Chocolate Curls

US Customary – Metric

Instructions

Make the Oreo Crust

• Trace the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
• Put Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
• Transfer the Oreo crumbs to a large bowl.
• Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
• Pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.
• Transfer to freezer while you make the filling.

Make the Chocolate Cheesecake Filling

• In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
• Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.
• Add the sour cream, remaining 1 cup powdered sugar, cocoa powder, melted chocolate and vanilla and beat until smooth.
• Add whipped cream mixture and beat until the mixture is smooth.

Assemble & Chill

• Spread the filling evenly over the frozen Oreo crust. Freeze until hardened.
• Once set, remove the no bake chocolate cheesecake from the baking pan and transfer it to a serving plate.
• Garnish with chocolate curls, homemade whipped cream or your favorite toppings and serve.

Video

Notes

Ingredient Notes:

The most important note about this recipe is that all the ingredients (except for the heavy whipping cream) must be room temperature. If you use cold cream cheese, eggs, or sour cream it will cause the melted chocolate to solidify and not mix well into the filling.

Oreo Crust. You can use a store-bought Oreo cracker crust instead of making your own, if you prefer. Check out this post on how to make a Oreo pie crust (although it is not baked in this recipe) for more helpful tips!

Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.

Powdered sugar. You can make your own refined-sugar free powdered sugar.

Semisweet chocolate. You can use chips or chopped chocolate bars. It will be melted so the form doesn’t matter.

Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.

 

Store

Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for 3-5 days.

Freeze

You can freeze this recipe in 2 ways:

1. Freeze the whole no bake chocolate cheesecake. Make the recipe then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
   2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 487kcal | Carbohydrates: 41g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 210mg | Potassium: 227mg | Fiber: 2g | Sugar: 31g | Vitamin A: 930IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 4mg

More Cheesecake Recipes

Chocolate Cheesecake

No Bake Cheesecake

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Pumpkin Cheesecake

Best Cheesecake Recipe

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Two of my absolute favorite foods on the planet (coffee & brownies) come together to make an out-of-this-world delicious dessert – coffee brownies.

These espresso brownies are fudgy with crackly tops and a rich coffee flavor. Perfect for your chocolate/coffee loving friends, they’re easy to make with a handful of simple ingredients in 40 minutes!

Serve them as it, frost them with chocolate buttercream, or make a coffee brownie sundae with vanilla ice cream and chocolate sauce!

Coffee Brownies: Ingredients & Substitutions

• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Cocoa powder. regular unsweetened cocoa powder is the best choice. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• Espresso powder. I always have this on hand to use in baked goods (chocolate cake, chocolate cupcakes, etc.). In a pinch, you can substitute finely ground instant coffee or coffee beans, but if you can get it – I suggest sticking with espresso powder.
• Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
• Chopped chocolate. Choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Mix ins. Optional but taste great.

How to Make Coffee Brownies

We’ll walk through this espresso brownies recipe step-by-step, and make sure to watch the video.

Begin by mixing flour, cocoa powder, espresso powder and sea salt together in a small bowl. Then, set the dry ingredients aside.

Next, melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy, then set the mixture aside.

Then, in the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat the eggs for 1 minute or until pale and thick.

Next, add the sugar and beat for an additional 60 seconds, until sugar is dissolved.

Then, add the melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).

Next, add the dry ingredients and mix on low speed until they are just incorporated and there are no lumps.

Lastly, stir in the chocolate chips or other mix-ins by hand.

Then, pour the batter into the prepared pan and bake until the top is set and the coffee brownies are only very slightly “jiggly”, 25-30 minutes. If you like extra-fudgy brownies, bake for 25 minutes. For firmer brownies bake for 30 minutes.

Then, place the brownie pan on a wire cooling rack to cool completely.

 Once cooled, cut the espresso brownies into squares and serve.

You can also frost the coffee brownies if you wish. I suggest chocolate buttercream frosting or chocolate ganache. You can even add a pinch of espresso powder to those recipe for extra coffee flavor.

Serve

Serve the brownies at room temperature, or slightly warm with a scoop of vanilla ice cream and a drizzle of homemade chocolate sauce for a coffee brownie sundae!

Store

Store coffee brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.

Coffee Brownies Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Coffee Brownies

These coffee brownies are easy to make from scratch. They're fudgy and chocolatey with a rich coffee flavor. Espresso brownies are the perfect dessert for the coffee lovers in your life!

Course brownies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 brownies

Calories 168kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• KitchenAid Mixer
• 9×9″ baking pan
• spatula

Ingredients

• ⅔ cup all-purpose flour
• 1 Tablespoon cocoa powder
• 1 Tablespoon espresso powder
• ¼ teaspoon fine sea salt
• 5 oz semisweet chocolate* (1 cup)
• ½ cup salted butter
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• ½ cup mix-ins (chocolate chips, nuts, etc. if desired)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, grease an 9×9” baking dish, set aside.
• Mix flour, cocoa powder, espresso powder and sea salt together in a small bowl; set aside.
• Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
• In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
• Add sugar and beat for an additional 60 seconds, until sugar is dissolved.
• Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
• Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
• Stir in chocolate chips or other mix-ins by hand.
• Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
• Place brownie pan on a wire cooling rack to cool completely.
• Cut into squares and serve.

Video

Notes

• If you like gooey brownies, bake for 25 minutes. If you like them firmer bake for 30 minutes. Remember all ovens bake differently so baking times can vary.
• To double this recipe, simply double all the ingredients and bake in a 9×13” pan for 25-30 minutes.

Ingredient Substitution Notes

• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Espresso powder. I always have this on hand to use in baked goods (chocolate cake, chocolate cupcakes, etc.). In a pinch, you can substitute finely ground instant coffee or coffee beans, but if you can get it – I suggest sticking with espresso powder.
• Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
• Chopped chocolate. Choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Mix ins. These are optional. Suggestions include, chocolate chip, chocolate covered espresso beans, white chocolate chips, etc. 

Store

Store in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.

Nutrition

Serving: 1brownie | Calories: 168kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 91mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 211IU | Calcium: 12mg | Iron: 1mg

Try these Brownie Recipes

Best Fudgy Homemade Brownies

Chocolate Peanut Butter Brownies

M & M Brownies

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Best Flourless Brownies (Gluten-Free, Paleo)

Chocolate Zucchini Brownies

We are well-known for our chocolate chip cookies, and for good reason, they are the best. Well, I took that recipe and modified it to make these small batch chocolate chip cookies.

These small batch cookies are just as delicious as a larger batch but use a fraction of the ingredients. They are buttery, perfectly sweet, with crisp edges and chewy centers. And (of course) they are loaded with melty chocolate chips!

Use this recipe to make eight perfect chocolate chip cookies today! You won’t regret it!

Small Batch Chocolate Chip Cookies: Ingredients & Substitutions

• All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter, coconut oil, ghee or vegan butter sticks (like Earth’s Balance) work well.
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  dark brown sugar will impart a more pronounced molasses taste.
• Egg yolk. you can use egg replacer, or 1 tablespoon heavy cream in place of the yolk if desired.
• Chocolate chips. use your favorite variety, or use chopped chocolate bars, etc.

How to Make Small Batch Chocolate Chip Cookies

Let’s walk through this recipe step-by-step, and make sure to watch the video.

Begin by combining the all-purpose flour, baking soda, baking powder and sea salt in a small bowl, then set it aside.

Then, in a medium bowl with a handheld mixer, beat together butter, granulated sugar and brown sugar until combined.

Next, add vanilla and egg yolk and beat until light and fluffy.

Then, add the dry ingredient mixture and beat well. The dough should easily clump together.

Next, stir in chocolate chips by hand.

Then, use a 1 ½ to 2 tablespoon cookie scoop to portion the dough, then roll it into balls and place them evenly spaced on the prepared baking sheet.

Bake the Small Batch Chocolate Chip Cookies in the preheated oven for 8-9 minutes or until set around the edges and just barely starting to turn light brown top.

Do not over-bake, they will look slightly underdone and that is exactly how you want them (see this post for help: chocolate chip cookies).

Then, let the Small Batch Chocolate Chip Cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Serve

I love enjoying these Small Batch Chocolate Chip Cookies slightly warm with a cold glass of milk.

Store

Store baked cookies in an airtight container at room temperature for up to 3 days.

Freeze

If you’d like to freeze these cookies (even though this recipe only makes 8), here’s how. (honestly, if you want to make cookies to freeze I recommend making a full batch of chocolate chip cookies so you have plenty in the freezer, that’s just my two cents).

• Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
  • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

Small Batch Chocolate Chip Cookies Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Small Batch Chocolate Chip Cookies Recipe

This Small Batch Chocolate Chip Cookies recipe is adapted from our famous chocolate chip cookies (tastes just like them) and makes 8 cookies! The perfect recipe when you want to satisfy your sweet tooth but only want to make a small batch of cookies.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 cookies

Calories 195kcal

Author Laura

Cost $3

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• KitchenAid Mixer
• baking sheet
• silicone baking mat

Ingredients

• ¼ cup salted butter
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• ½ tsp vanilla extract
• 1 egg yolk
• ¾ cup all-purpose flour
• ¼ teaspoon baking soda
• ⅛ teaspoon baking powder
• ¼ teaspoon sea salt
• ⅓ cup semisweet chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F
• In a small bowl, combine all-purpose flour, baking soda, baking powder and sea salt. Set aside.
• In a medium bowl with a handheld mixer, beat together butter, granulated sugar and brown sugar until combined.
• Add vanilla and egg yolk and beat until light and fluffy.
• Add dry ingredients and beat well. Dough should easily clump together.
• Stir in chocolate chips by hand.
• Use a 1 ½ to 2 TBS cookie scoop to portion dough, then roll it into balls and place evenly spaced on the prepared baking sheet.
• Bake in the preheated oven for 8-9 minutes or until set around the edges and just barely starting to turn light brown top. Do not overbake
• Let cool on the pan for 10 minutes before removing to a wire rack to cool completely.

Video

Notes

Ingredient Notes/Substitutions

• All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter, coconut oil, ghee or vegan butter sticks (like Earth’s Balance) work well.
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  dark brown sugar will impart a more pronounced molasses taste.
• Egg yolk. you can use egg replacer, or 1 tablespoon heavy cream in place of the yolk if desired.
• Chocolate chips. use your favorite variety, or use chopped chocolate bars, etc.

Store

Store leftover cookies in an airtight container in at room temperature for up to 3 days.

Nutrition

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 157mg | Potassium: 75mg | Fiber: 1g | Sugar: 16g | Vitamin A: 213IU | Calcium: 20mg | Iron: 1mg

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The peanut butter & chocolate is my all-time favorite flavor combination, so naturally I had to take my recipe for the best peanut butter cookies and add chocolate, resulting in these peanut butter chocolate chip cookies!

These peanut butter chocolate chip cookies are easy to make with simple ingredients. They have the perfect texture, a rich peanut butter flavor and plenty of chocolate chips!

Peanut Butter Chocolate Chip Cookies: Ingredients & Substitutions

• Salted Butter. Unsalted butter or ghee are good substitutes.
• Peanut Butter. I recommend using peanut butter that is solid at room temperature You can use natural peanut butter, but be aware that the cookies may spread more and be more on the crispy side than the soft side. Also, many natural peanut butters are unsalted, so you may need to increase the amount of salt in the recipe by ¼ tsp. 
• Whole Milk. you can substitute 2% milk, heavy cream, or half-and-half.
• Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar.
• Granulated Sugar. White sugar or organic cane sugar are both great options.
• Cinnamon.  I think the touch of cinnamon is the chef’s kiss in this recipe, however you can omit it if you prefer.
• Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. 

How to Make Peanut Butter Chocolate Chip Cookies

This is a simple cookie recipe that’s easy to make. We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin by creaming the butter and peanut butter together in a large bowl with a handheld mixer, or in the bowl of a standing mixer fitted with the paddle attachment.

Then, add the sugars and beat until combined.

Next, add the eggs, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light and the sugar is dissolved.

Then, add the dry ingredients to the wet peanut butter mixture and mix on low speed until combined.

Stir in the chocolate chips until evenly distributed throughout the dough.

Chill the dough in an airtight container in the refrigerator for at least 1 hour, or up to overnight.

After the dough is chilled, preheat the oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper and set aside.

Then, use a cookie scoop to measure 1 ½ to 2 Tablespoon portions of dough and roll them into balls. Repeat until all the dough has been used.

Place 12 cookies on each large baking sheet.

Then use a fork to gently press a crisscross pattern into the top of each cookie.

Bake in preheated oven for approximately 9-10 minutes. Take them out when they are just barely starting to turn brown, puffed and just start to crackle.

Then, let the peanut butter chocolate chip cookies sit on the baking pan for 5 minutes before removing to cooling rack.

Cool completely on a wire rack before serving or storing.

Store

Store peanut butter chocolate chip cookies in an airtight container at room temperature for 3-5 days.

To freeze

Freeze baked cookies for up to 1 month in an airtight container in the freezer.

Freeze the cookie dough by rolling it into balls and placing it in an airtight, freezer-friendly container for up to 1 month.

To bake, thaw cookie dough to room temperature and follow recipe instructions on pressing the tops with a fork and baking.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Peanut Butter Chocolate Chip Cookies

This is the best peanut butter chocolate chip cookies recipe ever. They have chewy edges, soft centers, lots of peanut butter and chocolate chips!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

chilling 1 hour hour

Total Time 1 hour hour 19 minutes minutes

Servings 24 Cookies

Calories 196kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• baking sheet
• KitchenAid Mixer
• silicone baking mat

Ingredients

• ½ cup butter softened
• 1 cup peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar packed
• 1 Tablespoon milk
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 ¼ cups flour
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ teaspoon baking powder
• ¼ teaspoon cinnamon
• 1 cup chocolate chips

US Customary – Metric

Instructions

• In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth.
• Add sugars and beat until combined.
• Add eggs, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved.
• Add the flour, baking soda, sea salt, baking powder and cinnamon, then beat until incorporated.
• Add the chocolate chips and stir until combined.
• Transfer the dough to an airtight glass container with a lid and chill in the refrigerator for at least 60 minutes, and up to overnight.
• Preheat oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper and set aside.
• Use a cookie scoop to measure 1 ½ to 2 TBS dough and roll it into a ball. Repeat until all the dough has been used.
• Place 12 cookies on each large baking sheet.
• Use a fork to gently press a crisscross pattern into the top of each cookie.
• Bake in preheated oven for approximately 9-10 minutes. Take them out when they are just barely starting to turn brown, puffed and just start to crackle.
• Let the cookies sit on the baking pan for 5 minutes before removing to cooling rack.
• Cool completely on a wire rack before serving or storing.

Video

Notes

Store: 

Store peanut butter cookies in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.

Freeze: 

Freeze baked cookies for up to 1 month in an airtight container in the freezer.

Or, freeze the cookie dough by rolling it into balls and placing it in an airtight, freezer-friendly container for up to 1 month.

To bake, thaw cookie dough to room temperature and follow recipe instructions on pressing the tops with a fork and baking.

Ingredient Notes/Substitutions

• Salted Butter. Unsalted butter or ghee are good substitutes.
• Peanut Butter. I recommend using peanut butter that is solid at room temperature You can use natural peanut butter, but be aware that the cookies may spread more and be more on the crispy side than the soft side. Also, many natural peanut butters are unsalted, so you may need to increase the amount of salt in the recipe by ¼ tsp. 
• Whole Milk. you can substitute 2% milk, heavy cream, or half-and-half.
• Light Brown Sugar. If you like a bolder, molasses taste use dark brown sugar.
• Granulated Sugar. White sugar or organic cane sugar are both great options.
• Cinnamon.  I think the touch of cinnamon is the chef’s kiss in this recipe, however you can omit it if you prefer.
• Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. 

 

Nutrition

Serving: 1cookie | Calories: 196kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 146IU | Vitamin C: 0.05mg | Calcium: 24mg | Iron: 1mg

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M & M Cookies are a nostalgic treat that transports me back to a little bakery in my favorite hometown.

I worked hard to create a bakery-style M & M cookie recipe – and this one is a definite winner. They have chewy edges and soft centers, and taste irresistibly buttery and sweet.

I combined M&Ms and mini chocolate chips so that these cookies are bursting with chocolate in every bite!

M & M Cookies: Ingredients & Substitutions

• All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
• Light Brown sugar. for these to taste the most like bakery m and m cookies, I suggest only using light brown sugar.
• Granulated sugar. you can use organic cane sugar instead of regular white sugar.
• Salted Butter. Unsalted butter works well in this recipe.
• Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
• Mini Chocolate chips. I suggest mini chips to offset the size of the M&Ms in these cookies, however you can use regular chips if you wish.
• M&Ms. Use regular M&Ms or your favorite holiday varieties to make festive cookies. I love making these as Christmas using red & green M&Ms. I also have been buying these Unreal chocolate candies in place of M&Ms because they don’t use any artificial ingredients or food dyes – so I use those for most occasions.

How to Make M & M Cookies

Begin my mixing the flour, baking soda, baking powder, and salt together in a small bowl, then set the dry ingredients aside.

Then, in the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar.

Next, add the egg and vanilla to the butter/sugar mixture and beat until combined.

Then add the dry ingredients and beat until combined.

Finally, stir in the M&M’s and chocolate chips and mix until evenly distributed throughout the dough.

When the dough is ready, use a 1 ½  Tablespoon cookie scoop to portions out the dough, roll it into balls and place the balls evenly spaced on a baking sheet. Repeat until all the dough is used.

Then, bake the m and m cookies in preheated oven for 9-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.

Once they are finished baking, remove the m & m cookies from the oven and let them cool on the baking sheet for 5-10 minutes.

After 5-10 minutes, transfer the cookies to a wire rack to cool completely.

Serve

Serve the m and m cookies slightly warm for the gooey, fresh-from the oven flavor. Or, you can serve them completely cooled.

We like to layer them with vanilla ice cream or vanilla frosting and make cookie sandwiches too – yum!

Store

Once cooled, store this m & m cookie recipe in an airtight container at room temperature for 3-5 days.

Freeze

Or, you can freeze these m and m cookies two ways: 

• Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
  • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

M & M Cookies Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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M & M Cookies Recipe

These M & M Cookies have chewy edges, gooey centers are loaded with chocolate – both M & Ms and chocolate chips! They are easy to make and don't require any chilling.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 Cookies

Calories 187kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• spatula
• cookie scoop
• baking sheet
• KitchenAid Mixer
• silicone baking mat
• Parchment Paper

Ingredients

• ½ cup salted butter softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar packed
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¾ cup M&Ms
• ¼ cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar.
• Add egg and vanilla to the butter/sugar mixture and beat until combined.
• Add dry ingredients and beat until combined.
• Add M&M’s and chocolate chips and mix until evenly distributed.
• Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
• Bake in preheated oven for 9-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
• Remove from oven and let cool on the baking sheet for 5-10 minutes.
• Transfer cookies to a wire rack to cool

Video

Notes

Ingredient Substitutions 

• All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
• Light Brown sugar. for these to taste the most like bakery m and m cookies, I suggest only using light brown sugar.
• Granulated sugar. you can use organic cane sugar instead of regular white sugar.
• Salted Butter. Unsalted butter works well in this recipe.
• Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
• Mini Chocolate chips. I suggest mini chips to offset the size of the M&Ms in these cookies, however you can use regular chips if you wish.
• M&Ms. Use regular M&Ms or your favorite holiday varieties to make festive cookies. I love making these as Christmas using red & green M&Ms. I also have been buying these Unreal chocolate candies in place of M&Ms because they don’t use any artificial ingredients or food dyes – so I use those for most occasions.

Store

Once cooled, store this m & m cookie recipe in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze these m & m cookies two ways: 

1. Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
   1. To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
2. Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
   1. To thaw: let the cookies sit at room temperature until thawed.

Nutrition

Serving: 1cookie | Calories: 187kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 148mg | Potassium: 26mg | Fiber: 1g | Sugar: 18g | Vitamin A: 196IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

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White chocolate macadamia nut cookies are a classic cookie served in lunchrooms and at bakeries everywhere.

This macadamia nut cookies recipe is even better than your favorite bakery! They’re rich, buttery & chewy with tons of white chocolate and macadamia pieces in every bite. Also try these white chocolate chip cookies, yum!

Plus, they’re easy to make with simple ingredients and no chilling!

White Chocolate Macadamia Nut cookies: Ingredients & Substitutions

• All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) work well.
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  I don’t recommend making substitutions for the light brown sugar in this white chocolate macadamia nut cookie. Using dark brown sugar works, but it will impart a bolder molasses taste which isn’t preferred with this cookie.
• White chocolate chips. Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)!! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they’re not made with real cocoa butter.
• Macadamia nuts. Use roasted and salted or unsalted nuts for the best flavor.

How to Make Macadamia Nut Cookies

These cookies are easy to make, no chilling required! Don’t forget to watch the video.

Begin by combining the flour, baking soda, baking powder, and sea salt in a medium bowl, then set the dry ingredients aside.

Then, beat the butter, white sugar and brown sugar together either in a standing mixer or in a large bowl with a handheld mixer, on medium-high for 1 minute.

Next, add the egg and vanilla and beat until light – about 1 minute.

Then, add the dry ingredients and beat until combined.

Next, add the white chocolate chips and macadamia nuts and stir until evenly distributed throughout the dough.

Once the dough is ready, use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

Then, bake the white chocolate macadamia nut cookies in the preheated oven for 8-10 minutes, or until the top is just set and is just barely beginning to turn light golden brown.

Remove the macadamia nut cookies from oven and let them cool on the baking sheet for 5-10 minutes.

After 5-10 minutes, transfer the cookies to a wire rack to cool completely.

Store

Once cooled, store these white chocolate macadamia nut cookies in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze these macadamia nut cookies two ways: 

• Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
  • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

White Chocolate Macadamia Nut Cookies Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies are crispy on the outside, chewy on the inside, buttery and sweet. They’re easy to make (no chilling), and are better than your favorite bakery!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 Cookies

Calories 185kcal

Author Laura

Cost $10

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet
• KitchenAid Mixer
• Parchment Paper
• silicone baking mat

Ingredients

• ½ cup salted butter softened
• ¾ cup white sugar
• ¼ cup light brown sugar
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup white chocolate chips
• ½ cup macadamia nuts coarsely chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper silicone baking mats, set aside.
• In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed for 1 minute.
• Add egg and vanilla and beat until light – about 1 minute.
• Ad the dry ingredients and beat until combined.
• Add white chocolate chips and macadamia nuts and stir until evenly distributed throughout the dough.
• Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
• Bake in the preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
• Remove from oven and let cool on the baking sheet for 5-10 minutes.
• Transfer cookies to a wire rack to cool completely.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) work well.
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  I don’t recommend making substitutions for the light brown sugar in this white chocolate macadamia nut cookie. Using dark brown sugar works, but it will impart a bolder molasses taste which isn’t preferred with this cookie.
• White chocolate chips. Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)!! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they’re not made with real cocoa butter.
• Macadamia nuts. Use roasted and salted or unsalted nuts for the best flavor.

Store

Once cooled, store these white chocolate macadamia nut cookies in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze these macadamia nut cookies two ways:

• Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit at room temperature until thawed.

Nutrition

Serving: 1cookie | Calories: 185kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 172IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg

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Homemade Fudge: Ingredients & Substitutions

• Whole milk. heavy cream and half and half are good substitutions for whole milk, if necessary.
• Heavy Cream. there is no substitute I recommend for heavy cream.
• Granulated Sugar. Use organic cane sugar or granulated white sugar.
• Salted Butter. Unsalted butter works well too.
• Vanilla. I suggest pure vanilla extract. You can also use vanilla bean paste, or the seeds from one vanilla bean.

How to Make Fudge

Like I said before, making homemade fudge the way grandma used to (without any chocolate chips or condensed milk) is an advanced skill. This isn’t the easiest recipe I’ve ever shared, but practice makes perfect and I promise it’s worth it to learn how to make fudge this way!

Begin by lining an 8×8” baking pan with parchment paper or a silicone baking mat and lightly grease with butter.

Then, in a medium, thick-bottomed saucepan, add the whole milk, heavy cream, sugar, cocoa powder and sea salt.

Cook the ingredients over medium heat, whisking constantly until the sugar is dissolved.

Once the sugar is dissolved, bring the mixture to a boil, do not stir.

Once the mixture comes to a boil, turn the heat to medium-low and cook without stirring until it reaches 237-240 degrees F on a candy thermometer (soft ball stage – it should form a ball when put in cool water). This takes 20-35 minutes.

You might need to adjust the flame so the fudge mixture doesn’t boil over, do not leave the mixture boiling unattended. You must watch it at all times.

Once the mixture reaches the desired temperature, remove the saucepan from the heat and place it on a wire cooling rack.

Wait until it stops boiling and settles a little, then add the butter on top of the fudge but do not stir.

Allow it to cool to 120 degrees (which takes about 30-40 minutes) Do not stir until it reaches that temperature, once it does, add the vanilla.

Then, beat the fudge until the mixture loses its shine and is creamy (5 minutes – this is hard, you have to be it with all your might). I suggest using a wooden spoon for the best results.

Next, pour the beaten fudge mixture into the prepared pan and let cool until hardened. You can speed up this process by chilling it in the refrigerator.

After the fudge is set, remove it from the pan. Then, cut the fudge into 1” squares (or whatever size you desire).

Serve

Serve the fudge at room temperature for the best taste and texture. I suggest serving it alongside our favorite Christmas Cookie recipes!

Store/Freeze

Store fudge in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months (if vacuum sealed, it can be stored longer).

Chocolate Fudge Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Chocolate Fudge Recipe

This homemade chocolate fudge recipe is a rich, from-scratch, nostalgic treat. Learn how to make fudge the old-fashioned way with our step-by-step photos and video.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 24 servings

Calories 106kcal

Author Laura

Cost $8

Equipment

• thick-bottomed pan
• spatula
• Wooden spoon
• measuring spoons
• measuring cups
• 8×8″ baking pan
• Parchment Paper

Ingredients

• ¾ cup whole milk
• ½ cup heavy cream
• 2 cups granulated sugar
• ⅓ cup unsweetened cocoa powder
• Pinch of fine sea salt
• ¼ cup salted butter cut into cubes.
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Line a an 8×8” baking pan with parchment paper or a silicone baking mat and lightly grease with butter.
• Combine whole milk, heavy cream, sugar, cocoa powder and sea salt in a medium saucepan (preferably thick-bottomed).
• Cook over medium heat, whisking constantly until the sugar is dissolved.
• Once the sugar is dissolved, bring the mixture to a boil, do not stir. (be VERY careful not to let it boil over).
• Once the mixture comes to a boil, turn the heat to medium-low and cook without stirring until it reaches 237-240 degrees F on a candy thermometer (soft ball stage – it should form a ball when put in cool water) (this takes 20-35 minutes)
• You might need to adjust the flame so it doesn’t boil over, do not leave it! You must watch it!
• Remove the saucepan from the heat and place it on a wire cooling rack.
• Wait until it stops boiling and settles a little, then add the butter on top of the fudge but do not stir.
• Allow it to cool to 120 degrees (which takes about 30-40 minutes) Do not stir.
• Once it cools, add vanilla and beat until the mixture loses its shine and is creamy (5 minutes – this is hard, you have to be it with all your might)
• Pour into prepared pan and let cool until hardened. You can speed up this process by chilling it in the refrigerator.
• Cut into 1” squares and serve

Video

Notes

Troubleshooting tips: 

To avoid grainy fudge, it’s very important to make sure the sugar is dissolved before you bring the mixture to a full roiling boil.

Many fudge recipes say to let cool to 110 – I find that 120 degrees F is perfect so it’s easier to stir and incorporate the melted butter into the mix.

Ingredient substitution notes:

• Whole milk. heavy cream and half and half are good substitutions for whole milk, if necessary.
• Heavy Cream. there is no substitute I recommend for heavy cream.
• Granulated Sugar. Use organic cane sugar or granulated white sugar.Salted Butter. Unsalted butter works well too.
• Vanilla. I suggest pure vanilla extract. You can also use vanilla bean paste, or the seeds from one vanilla bean.

Store/Freeze

Store fudge in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months (if vacuum sealed, it can be stored longer).

Nutrition

Serving: 1(1″) square | Calories: 106kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 20mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 144IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.2mg

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Best Christmas Cookie Recipes

Brownies are my all time favorite dessert. So I took my passion for rich and fudgy brownies to make the best homemade brownie mix ever.

In my opinion, brownies have to be supremely fudgy (if I wanted chocolate cake, I’d make it). In order to achieve the perfect texture with this brownie mix recipe – semisweet chocolate is added to the mix and pulsed in the blender until a fine powder forms.

Use our free printable gift tag (with mixing and baking instructions) and give this delicious homemade brownie mix as a gift to the chocolate lovers in your life.

Brownie Mix: Ingredients & Substitutions

• All-purpose flour. To make this mix gluten-free, use all-purpose gluten free baking flour.
• Semisweet chocolate. Use chips or bars – just be sure to use 6 oz of chocolate. I prefer semisweet chocolate, but milk chocolate or dark chocolate are great options too.
• Granulated sugar. white sugar or organic cane sugar are great choices.

Ingredients for making brownies with mix

• Salted butter. unsalted butter, coconut oil or vegan butter all work with this brownie mix recipe.
• Eggs. I don’t recommend substitutions for the eggs.

How to Make Brownie Mix

This brownie mix recipe comes together in 5 minutes flat! Don’t forget to watch the video for further clarity on the process.

Begin my placing the brownie mix ingredients in the order listed into the container of a high-powered blender (Vitamix) or food processor.

Then, blend or process the ingredients until the mixture is a fine powder.

Do not let the mixture get too warm by blending it for too long. It’s better to blend in short spurts than for long periods of time, or the semisweet chocolate will melt instead of being incorporated into the powder.

Once the mixture is a fine powder, transfer the brownie mix to a 1-quart glass jar.

How to Make Brownies with the mix

Then, if you’d like to make brownie with the homemade brownie mix, follow these steps.

To make the brownies, begin by preheating your oven to 350°F. Then, vigorously whisk two eggs together in a large bowl for 1 minute. You can use a whisk or a handheld mixer.

Then, add the melted butter and vanilla and whisk to combine.

Next, stir the entire jar of brownie mix into the wet ingredients.

Then, pour the batter into a greased 8×8” baking dish and bake for 25-30 minutes, or until the brownies are slightly jiggly but set on top.

Remove the brownies from the oven and let them cool completely before cutting them into either 9 or 16 squares.

I suggest serving the brownies with some homemade vanilla ice cream and chocolate sauce! Yum!

How to Store Brownie Mix

The brownie mix should be stored in a cool, dry place in a glass jar with a lid for up to 3 months, or until the expiration date of the ingredients.

If you are giving this as a gift, I suggest checking the expiration dates on all of your ingredients. Then, write the earliest (soonest) date on the outside of the jar somewhere visible. This way, the person who receives the gift knows by what date it needs to be used.

Or you can freeze the mix in the glass jar for up to 6 months.

How to Store Baked Brownies

Store the baked brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Free Printable Label

Click on the button to print the label pictured below!

Brownie Mix Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Brownie Mix Recipe

This homemade brownie mix recipe is made with 5 ingredients in 5 minutes and yields the best, fudgy brownies ever. Semisweet chocolate is blended into the mix, creating rich decadent brownies. Use the free printable gift tag to give the mix as a gift to friends and neighbors!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 28 minutes minutes

Servings 16 brownies

Calories 180kcal

Author Laura

Cost $8

Equipment

• Vitamix blender
• measuring spoons
• measuring cups
• glass batter bowl
• spatula
• whisk
• 8×8″ baking pan

Ingredients

• ¾ cup all-purpose flour
• ¾ cup granulated sugar
• 1 Tablespoon cocoa powder
• ¼ teaspoon sea salt
• 6 oz semisweet chocolate ( 1 cup chocolate chips)

Wet Ingredients (to Make Brownies with the Mix)

• ½ cup salted butter melted & cooled
• 2 teaspoons pure vanilla extract
• 2 large eggs

US Customary – Metric

Instructions

Make the Brownie Mix

• Place ingredients in the order listed into the container of a high-powered blender (Vitamix) or food processor. Blend/process until the mixture is a fine powder – do not let the mixture get too warm.
• Transfer the mixture to a 1 quart glass jar

Make a Tag

• Print off the tag in the post or here.

Make Brownies with the Brownie Mix

• To make the brownies: Preheat oven to 350°F. Vigorously whisk two eggs together in a large bowl for 1 minute. Add melted butter and vanilla and whisk to combine. Stir in the mix ingredients. Pour into a greased 8×8” baking dish and bake for 25-30 minutes, or until the brownies are slightly jiggly but set on top. Let cool, cut into squares and serve.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. To make this mix gluten-free, use all-purpose gluten free baking flour.
• Semisweet chocolate. Use chips or bars – just be sure to use 6 oz of chocolate. I prefer semisweet chocolate, but milk chocolate or dark chocolate are great options too.
• Granulated sugar. white sugar or organic cane sugar are great choices.
• Salted butter. unsalted butter, coconut oil or vegan butter all work with this brownie mix recipe.

How to Store Brownie Mix

The brownie mix should be stored in a cool, dry place in a glass jar with a lid for up to 3 months, or until the expiration date of the ingredients.

 I suggest checking the expiration dates on all of your ingredients. Then, write the earliest (soonest) date on the outside of the jar somewhere visible. This way, you know what date by which it needs to be used.

Or you can freeze the mix in the glass jar for up to 6 months.

Nutrition

Serving: 1brownie | Calories: 180kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 91mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 212IU | Calcium: 13mg | Iron: 1mg

More Brownie Recipes

Caramel Brownies

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Pumpkin Brownies

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M & M Brownies

Most of you know that we are slightly famous for our chocolate chip cookie recipe. Over 8,000 5-star reviews don’t lie, they are the best.

Well, one question I get asked often is how to use browned butter in the recipe, so I created this Brown Butter Chocolate Chip Cookie recipe and it’s absolutely to-die-for.

It’s everything the famous cookies are and more. Crisp edges, chewy centers, tons of chocolate chips and the rich, caramely, nutty notes of browned butter infused in every bite. A sprinkle of flaky sea salt is :::chef’s kiss::: a perfect finishing touch.

You don’t even need a mixer to make these delicious browned butter chocolate chip cookies!

Brown Butter Chocolate Chip Cookies: Ingredients & Substitutions

• Brown Butter. You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks – check out this post on How to Brown Butter.
• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  Dark brown sugar is a great substitution.
• Chocolate chips. Use your favorite variety – semisweet, dark milk, etc. You can also use chopped chocolate bars.

How to Make Brown Butter Chocolate Chip Cookies

Begin by preheating the oven to 375 degrees F and lining 2 large baking sheets with silicone baking mats or parchment paper, set aside.

Brown the butter

Check out this post for an in-depth, even more detailed guide on how to brown butter. Otherwise, follow the directions in the recipe for perfectly browned butter!

Begin by cutting the butter into ½“cubes at put it in an even layer in a thick-bottomed saucepan.

Then, cook the butter over medium heat, stirring occasionally, until the butter beings to foam on top and is bubbling.

Once it starts to foam, it will turn light brown with light brown flecks.

Then, it will become a darker brown, amber color. At this point the butter is browned and cooking is complete.  

 As soon as butter is done cooking, transfer it to a bowl or glass jar to cool and stop cooking and to cool slightly (for about 5-10 minutes).

The great thing about brown butter is that you can store it for up to 5 days in the refrigerator. So, you can make it well in advance if desired.

Make the Brown Butter Chocolate Chip Cookies

While the browned butter is cooling slightly, combine the dry ingredients (flour, baking powder, baking soda and sea salt) in a small bowl. Then set the mixture aside.

Next, combine the browned butter, brown sugar and granulated sugar in a large bowl and stir to combine.

Then add the egg and vanilla and mix until fully incorporated.  

Next, add the dry ingredients and mix until combined.

Then, fold in chocolate chips.

Bake

Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.

Then, bake the cookies in the preheated oven for 7-9 minutes, until the edges are browned and the cookies just barely look set. They cook fast, so please watch them carefully. 7.5-8 min is my preferred baking time.  

Once set, remove the brown butter chocolate chip cookies from the oven and sprinkle with flaky sea salt. This step is optional – but highly recommended.

Let the cookies cool on the pan for 5 minutes before transferring to a wire cooling rack to cool.

Serve

I suggest serving these brown butter chocolate chip cookies slightly warm so you get they ooey, gooey, melty chocolate chip factor.

Store

Once cooled, store brown butter chocolate chip cookies in an airtight container at room temperature for 3-5 days.

Freeze

• Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

Brown Butter Chocolate Chip Cookie Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Brown Butter Chocolate Chip Cookies Recipe

These brown butter chocolate chip cookies are a delicious way to level up your cookie game. Browned butter imparts a rich, caramel-like flavor that is irresistible. They're easy to make – no mixer or chilling required!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Brown Butter Cooling 1 hour hour

Total Time 1 hour hour 28 minutes minutes

Servings 16 Cookies

Calories 198kcal

Author Laura

Cost $5

Equipment

• Light colored, thick-bottomed pan
• Heatproof spatula for stirring
• Glass jar or bowl to transfer butter
• baking sheet
• Parchment Paper
• silicone baking mat
• Mixing Bowl
• Wooden spoon

Ingredients

• ½ cup salted butter (brown butter)
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup chocolate chips* (6 oz)
• Flaky sea salt for topping

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Line 2 large baking sheets with silicone baking mats or parchment paper, set aside.

Brown the Butter

• Cut butter into ½ “ cubes.
• Put butter in a thick-bottomed pan (preferably in an even layer).
• Cook over medium heat, stirring occasionally,
• First, the butter will melt.
• Then, it will begin to foam on top and start bubbling.
• Next, it will start turning light brown with light brown flecks.
• Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.
• As soon as the butter is done cooking, transfer it to a bowl or glass jar to cool and stop cooking. It should be amber in color with nice dark amber flecks throughout.

Make the Cookies

• In a small bowl, combine flour, sea salt, baking soda, and baking powder. Set aside.
• In a large bowl, add the browned butter brown sugar and granulated sugar and stir to combine.
• Then, add the egg and vanilla and mix until fully incorporated.
• Add the dry mixture and stir to combine.
• Then fold in the chocolate chips.
• Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.
• Bake in the preheated oven for 7-9 minutes, until the edges are browned and the cookies just barely look set. They cook fast, so please watch them carefully. 7.5-8 min is my preferred baking time.
• Remove baked cookies from the oven and sprinkle them with flaky sea salt.
• Let them cool on the pan for 5 minutes before transferring to a wire cooling rack to cool completely.

Video

Notes

*Or ½ cup chocolate chips, ½ cup chopped chocolate

For more detailed instructions, visit this post on How to Brown Butter. 

Make the brown butter ahead and freeze or chill in the refrigerator
Don’t brown more than 1 cup at a time.

Ingredient Notes & Substitutions

• Brown Butter. You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks – check out this post on How to Brown Butter.
• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  Dark brown sugar is a great substitution.
• Chocolate chips. Use your favorite variety – semisweet, dark milk, etc. You can also use chopped chocolate bars.

Store

Once cooled, store brown butter chocolate chip cookies in an airtight container at room temperature for 3-5 days.

Freeze

Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.

• To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 

Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.

• To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

•  

Nutrition

Serving: 1cookie | Calories: 198kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 130mg | Potassium: 32mg | Fiber: 1g | Sugar: 20g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg

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Small Batch Chocolate Chip Cookies

It’s no secret that brownies are my favorite dessert. So naturally, I had to find a way to level up my brownie game with this delicious, from-scratch brownie pie.

Yes, you heard correctly. An extra-fudgy, rich & chocolatey brownie filling is baked inside a buttery homemade pie crust for true dessert nirvana.

This brownie pie recipe is easy to make, and perfect served with a scoop of homemade vanilla ice cream – or homemade chocolate ice cream for my true chocolate people out there.

Brownie Pie Ingredients & Substitutions

• For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

How to Make Brownie Pie

Let’s walk through the steps of this recipe together! Don’t forget to watch the video as well.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance. Refer to this pie crust recipe for more detailed instructions, FAQs, etc.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

Then, add the butter and ice water and process until the ingredients start to stick together.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

Note: You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.  

Gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.  

Make the brownie pie filling

Once the pie crust is prepared, or while it’s chilling, make the brownie pie filling.

Begin by combining the dry ingredients: flour, cocoa powder, espresso powder and salt in a small bowl.

Then, in a separate, large bowl, beat the eggs eggs for 1 minute (until light).

Then add the granulated sugar and brown sugar to the eggs and beat for an additional minute until dissolved.

Next, add the melted butter and vanilla and stir to combine.

Once the mixture is smooth, stir in in dry ingredients until fully incorporated.

Finally, fold In the chocolate chips.

Assemble/Bake

Once the batter is finished, pour the brownie pie filling into the prepared pie crust.

Then, bake the brownie pie on the bottom rack in the preheated oven for 35 to 40 minutes until the top is set and only slightly jiggly in the center. I suggest using a pie crust shield if you notice the outer crust is browning too much.

After the pie is baked, let it cool slightly (at least 30 minutes) before cutting and serving. It is more gooey if you serve it warm, but it holds up better when sliced if you let it cool.

Serve

Serve the brownie pie slightly warm with vanilla ice cream or chocolate ice cream. Or you can add a dollop of homemade whipped cream, or chocolate whipped cream!

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Brownie Pie Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Brownie Pie Recipe

This brownie pie recipe is a chocolate lover's dream. A rich, from-scratch brownie filling is baked inside a buttery pie crust. It's perfectly fudgy with a crackly top, and best served a la mode, of course.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Chilling/Cooling 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 14 Servings

Calories 361kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• pie dish
• pie crust shield
• KitchenAid Mixer
• spatula
• glass batter bowl

Ingredients

Crust:

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 Tablespoon sugar
• ½ cup butter chilled
• 3-4 Tablespoons ice water

Brownie Filling

• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ¼ teaspoon espresso powder
• ¼ teaspoon fine sea salt
• 3 large eggs
• ½ cup granulated sugar
• ¾ cup brown sugar
• ¾ cup salted butter (melted)
• 2 teaspoons vanilla
• 1 cup chocolate chips (6 oz)

US Customary – Metric

Instructions

Make the pie crust

• Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
• Add the butter and ice water and process until the ingredients start to stick together.
• Dump the dough out onto a large surface and gather together and form a flat round disc.
• Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.
• Gently place the crust into pie plate and crimp the edges.
• Put the formed crust into the refrigerator to chill while you make the filling.

Make the brownie filling

• In a small bowl combine flour, cocoa powder, espresso powder and salt.
• Beat eggs for 1 minute (until light).
• Add granulated sugar and brown sugar and beat for an additional minute until dissolved.
• Add melted butter and vanilla and stir to combine.
• Beat in dry ingredients until smooth.
• Fold In chocolate chips.

Assemble/Bake

• Pour the filling into the pie crust.
• Bake on the bottom rack in the preheated oven for 35 to 40 minutes until top is set and only slightly jiggly in the center.
• Let cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.

Video

Notes

Ingredient Substitution Notes

For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.

• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

Serve

After the pie is baked, let it cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.  

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Reheat

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Nutrition

Serving: 1slice | Calories: 361kcal | Carbohydrates: 41g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 240mg | Potassium: 75mg | Fiber: 1g | Sugar: 28g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

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