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87% would make again

Loaded Brownies

by Tracy Raetz and Dylan Keithfeatured in 7 Holiday Recipes

Ingredients

for 12 servings

  • 8 oz dark chocolate (225 g), 60% or darker
  • 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 (60 g), smashed
  • ½ cup kettle corn (85 g)
  • ½ cup white chocolate chips (85 g)

Topping

  • 10 chocolate sandwich cookies, 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

Nutrition Info

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    Calories 682
    Fat 49g
    Carbs 60g
    Fiber 3g
    Sugar 42g
    Protein 9g

Estimated values based on one serving size.

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!