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Loaded Brownies

by Tracy Raetz and Dylan Keith

Ingredients

for 12 servings

  • 8 oz
    dark chocolate, 60% or darker (225 g)
  • 1 cup
    butter (230 g)
  • 1 ½ cups
    sugar (300 g)
  • 4 eggs
  • 2 teaspoons
    vanilla extract
  • 1 teaspoon
    salt
  • 1 ⅓ cups
    flour (165 g)

Add ins

  • ½ cup
    salted peanut (60 g)
  • ½ cup
    pretzel, smashed (60 g)
  • ½ cup
    kettle corn (85 g)
  • ½ cup
    white chocolate chips (85 g)

Topping

  • chocolate sandwich cookie, chopped

Chocolate Sauce

  • 1 cup
    chocolate chips (175 g)
  • 1 cup
    heavy cream (240 mL)

Caramel Crispy Rice

  • 1 cup
    brown sugar (220 g)
  • 4 tablespoons
    butter
  • 4 tablespoons
    heavy cream
  • 1 teaspoon
    salt
  • crispy rice cereal

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Preparation

  1. Preheat oven to 350°F (180°C).
  2. Melt chocolate and butter over a double boiler until melted.
  3. Add sugar and mix well.
  4. Add vanilla extract and salt.
  5. Whisk eggs one at a time until fully incorporated and batter is glossy.
  6. Fold in flour gently until smooth.
  7. Fold in add-ins.
  8. Pour into greased 9x13-inch (23x33-cm) pan. Bake 25–30 minutes until toothpick comes out clean.
  9. To make the Caramel Crispy Rice, melt all your ingredients in a medium-sized heavy bottom sauce pan until boiling. Cook for 3 minutes on medium heat while stirring to prevent burning. Toss cereal until coated evenly, spread evenly onto lined sheet tray and allow to cool.
  10. For the Chocolate Sauce, microwave the chocolate chips and heavy cream in 30-second intervals until smooth.
  11. Allow brownies to cool 15 minutes before drizzling ganache, oreos, and caramel rice.
  12. Cut and serve.
  13. Enjoy!
 

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