Layers of fudgy brownie, peanut butter cheesecake, chocolate pudding, buckeyes, and whipped topping make this Buckeye Brownie Trifle worthy of prime time.

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Week two of the 2026 Buckeye Football Season and we are already on the road to a big game versus #4 Texas. It’s hard to feel confident on predicting the outcome of this game so I am just hoping for a good game. Even though the Buckeyes are ranked #1 many commentators have chosen Texas to win by a narrow margin.

Naturally that means I am going to see some comfort food to make it through was is expected to be a close game. Enter the Buckeye brownie trifle with layers of fudgy brownie pieces, peanut butter cheesecake-like filling, chocolate pudding, chopped buckeyes, and whipped topping.

It felt very sacrilege to chop up hand made Buckeye candies but I wasn’t about to use a cheaper and less delicious kind – not at the risk of making a sub-par brownie trifle. I actually used some of my most recent crunchy buckeyes for this creation but you could use the classic or any other variety you prefer.

You could also make your brownies, chocolate pudding, and/or whipped topping from scratch instead of from a box but sometimes it’s nice to have a decant and easy halfway homemade dessert option. Literally, not including the brownie mix additions, you only need seven ingredients to make this beautiful thing.

Would it have looked a little prettier with cleaner, thicker layers if I have only done two layers of each instead of three? Yes, but then you would have to dig really deep to make sure you got every layer.

I brought this to a Tailgate themed pot luck at work, celebrating the start of the Buckeyes football season, so I wanted to make sure everyone was able to get every component even if they only took a smaller portion. Considering how well demolished it was despite all the other sweets available I would say it was a success.

• Four years ago: Italian Braised Beef with Parmesan Polenta
• Five years ago: Whipped Feta with Honey
• Six years ago: Buckeye Milkshake
• Eight years ago: Gluten-Free White Chocolate Covered Strawberry Vanilla Wedding Cake
• Ten years ago: Grilled Chocolate Chip Cookies
• Eleven years ago: White Chocolate Peanut Butter Milkshakes
• Twelve years ago: Bacon Wrapped Mac & Cheese Jalapeno Poppers
• Fourteen years ago: Carrot Cake Batter Dip
• Fifteen years ago: Strawberry Mojito

BUCKEYE BROWNIE TRIFFLE

Print

Yield: 24 Servings Prep Time: 25 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (18.4 oz.) box brownie mix, plus ingredients on box to prepare
• 1 (3.4 oz.) box of instant chocolate pudding mix
• 2 cups cold milk
• 16 ounces whipped topping, divided
• 8 oz. cream cheese, room temperature
• 1/2 cup creamy peanut butter
• 12 oz. Buckeye candies, chopped + 8 whole for garnish

Directions

1. Prepare and bake the brownie s according to the directions on the box. Let cool completely on a wire rack. Once cooled, cut into 1-inch squares; set aside.
2. In a medium bowl, prepared the chocolate pudding according to the directions on the box (using the 2 cups of cold milk). Place in fridge until ready to use.
3. In a large bowl, blend together the cream cheese and peanut butter until smooth. Carefully fold in 8 ounces of the whipped topping until incorporated.
4. To assemble, place 1/3 of the brownie pieces in the bottom of a trifle dish. Spoon 1/3 of the cream cheese filling on top, spreading with an off-set spatula, followed by 1/3 of the pudding. Sprinkle 1/3 of the chopped Buckeyes on top and spoon and spread 1/3 of the remaining whipped topping. Repeat the layers two more times, leaving a rim around the edges for the final layer of whipped topping. Garnish with whole Buckeye candies and refrigerate until ready to serve.

Source: Adapted from Tastes of Lizzy T.

Who knew somethings as simple as baking cookie dough on top of brownies could be so amazing? And these brookies have soccer ball chocolate morsels for the World Cup!

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Sometimes I make over the top recipes like chocolate chip cookie and peanut butter Oreo fudge brownies and other times I just smash together two store-bought items and it still creates something equally as magical. I am usually on team homemade but sometimes you just need something super quick and easy – like when I decided to bake these brookies in time for the USA vs Turkey game tonight.

Originally when I saw the limited edition Nestle Toll House cookie dough with soccer ball morsels I did not buy them because I was convinced there was no chance for the little soccer balls to maintain their soccer ball texture. But I caved when I realized they would be cute made into a soccer brookies.

Yes I know I have already shared recipes for soccer cookies and a soccer ball cookie cake but this is clearly different. Grab a box of your favorite brownie mix, prepare the batter as indicated on the box, spread into a greased and lined 9×13-inch baking pan, top with cookie dough, add some flair via sprinkles, and bake. That’s all it takes to get these adorably fun brookies on the table in time for the game – assuming you can find the cookie dough.

I hope you are not tired of World Cup soccer recipes because I am not finished. My next recipe is a savory one so we will take a break from all the sugar if you are tapped out and move on to chopped cheese stuffed pull apart bread that looks like a soccer ball!

WORLD CUP SOCCER BROOKIES

Print

Yield: 24 Servings Prep Time: 40 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (16.3 oz.) box brownie mix, plus indicated ingredients
• 1 (14 oz.) package of refrigerated chocolate chip cookie dough*
• Sprinkles**

Directions

1. Line a 9x13-inch baking pan with parchment paper and lightly coat with nonstick spray; set aside.
2. In a large bowl, prepare the brownie batter as indicated on the box.
3. Pour the brownie batter into the prepared baking pan and spread evenly. Top with crumbled cookie dough, pressing down slightly.
4. Add sprinkles on top if desired** and bake at 350°F (175°C) for 20-25 minutes.
5. When center is set, remove to cool completely on a write rack. Once cool, use the overhanging parchment paper to lift the brookies from the pan and slice into 24 squares.

Notes

*I used the Tollhouse limited edition cookie dough with the soccer ball shaped morsels. **I used colors for USA for the the World Cup game today but any color can be used based on the occasion.

Source: Adapted from various sources across the internet.

The holidays are not about picking and choosing. Have it all with these Oreo-stuffed, sugar cookie topped, Christmas cookie brownies.

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Evidently, putting pre-sliced holiday sugar cookies on top of a brownie is so last year. After making these Christmas cookie brownies I discovered it has been a TikTok craze that I missed because I deleted the app months ago after even more months of neglect (I’m just not a video consumer).

However, that version baked the holiday cookie on the bottom of the brownie for a little surprise while I put it on top so it’s cute design could shine.

How did I get the inspiration to make these if not from TikTok then? As if creativity could not possibly exist with out it… but actually I made double decker holiday cookies with a sugar cookie baked on top of a chocolate chip cookie 3 years ago. It was a very easy transition to do the same for brownies.

But what makes these a little different than their cookie cousin is that they are three things in one with a festive Oreo baked into the bottom of the brownie as well. Again, the TikTok version also had an Oreo but it was baked into the middle. Personally, I like my Christmas cookie brownies better :-P.

• Peppermint Sugar Cookie Bars by Hezzi-D’s Recipe Box
• Penguin Nutter Butter Cookies by Blogghetti
• Holiday Sugar Cookie Cups by Jolene’s Recipe Journal
• Pistachio Cranberry Macaron by A Kitchen Hoor’s Adventures
• Double Chocolate Orange Buckwheat Cookies (redo) by Magical Ingredients
• Gluten Free Molasses Cookies by Art of Natural Living
• Chocolate Cherry Bubbles by A Day in the Life on the Farm
• Buttery Oatmeal Raisin Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Browned Butter Chocolate Chunk Candy Cookies by Karen’s Kitchen Stories

CHRISTMAS COOKIE BROWNIES

Print

Yield: 2 Dozen Prep Time: 25 Minutes Cooking Time: 22 Minutes 22 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 box brownie mix, and ingredients indicated on box
• 24 festive red creme Oreos
• 24 festive sugar cookies

Directions

1. Preheat oven to 350 degrees F. Grease a cupcake pan; set aside.
2. In a large bowl, blend together the brownie batter ingredients as indicated on the box.
3. Place Oreos in the bottom of each cupcake cavity, fill 2/3 with brownie batter, and bake for 10 minutes.
4. After 10 minutes, quickly but carefully top each with a sugar cookie slice and bake for another 12 minutes.
5. Remove from oven and allow to cool for 5 minutes before removing from pan to cool completely. 

Source: The Spiffy Cookie Original.

There’s no reason to fear these Graveyard Halloween Brownies unless you are afraid of Reese’s tombstones and mini pumpkins, gummy hands and pumpkins, and candy bones.

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I know graveyard Halloween brownies are not a novel idea but usually they are made with Milano cookies with chocolate RIP lettering added to them. I swapped them out for little tombstone-shaped Reese’s peanut butter cups I found along with some other fun edible decor like mini Reese’s pumpkins, gummy zombie hands, gummy jack-o-lanterns, and candy bones.

Another thing I noticed about most other graveyard brownies was the loose Oreo dirt on top. So instead I added some green frosting to resemble grass and doubled as a sticky surface to which the Oreo dirt would hold onto instead of spilling all over when you take a bite.

While I was on the train of modifications, I also added peanut butter creme Oreos to the brownies. I figured it made sense since I already had two types of peanut butter cups on top to include some more peanut butter action within. You could use regular Oreos, but why when the peanut butter ones exist?

I suppose I could have taken the peanut butter to another level by making peanut butter frosting instead of cream cheese, but I wanted the frosting to be green not brown.

I suppose the real reason these graveyard Halloween brownies are so peanut butter themed is because today is most importantly #PBchocSat! The Ohio State Buckeyes are away today playing Wisconsin and while Halloween is still just under 2 weeks away, our next game against Penn State isn’t until November 1st as we have a bye next weekend. So the buckeye Halloween themed treat, which normally lands for PSU, must be today!

Technically I made these for a friends birthday in September but it’s really never too early to celebrate Halloween in my book. Added bonus that my friends expect this from me at this point and are not phased.

GRAVEYARD HALLOWEEN BROWNIES

Print

Yield: 2 Dozen Prep Time: 40 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BROWNIES

• 1 Family Size (9×13) Brownie mix (and ingredients listed on box)
• 1 pkg peanut butter Oreos*, 4 crushed and set aside for topping

TOPPING

• 4 oz. cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• Green food coloring
• 9 Reese's tombstones
• Pumpkin shaped mini Reese's
• Gummy hands and/or pumpkins
• Candy bones

Directions

1. Preheat oven to 335 degrees**. Lightly coat a 9x13-inch pan with nonstick spray and set aside.
2. In a large bowl, mix together brownie mix and directed ingredients.
3. Pour half the batter into the prepared baking dish and spread evenly. Top with a single layer of Oreos (about 24). Pour remaining brownie batter over the Oreos. Bake for 30-35** minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
4. While the brownies cool, prepare the frosting. In a medium bowl beat the butter, cream cheese, and vanilla extract until fluffy. Slowly add the powdered sugar 1 cup at a time until it reaches desired consistency. Add food coloring and beat until the mixture is smooth and creamy. 
5. Transfer frosting to a piping bag fitted with a star tip (Ateco 826). Pipe small blobs of frosting all over the top of the brownies to resemble patches of grass. 
6. Insert Reese's tombstones over the brownies, sprinkle crushed Oreos over the frosting grass to resemble dirt. Decorate with pumpkin Reese's, gummy hands and pumpkins, candy bones, or other favorite spooky candies. Slice in 24 bars and serve.

Notes

*You can use regular Oreos or other flavors you prefer, but since I was using shaped Reese's to decorate I used the peanut butter creme filled. **Or as directed on the box for a 9x13-inch pan.

Source: Inspired by Your Home Made Healthy.

When Brownies say Hello to Dolly, you end up with these 7 Layer Brownies. Everything you love about 7 layer bars but on top of a brownie instead of a graham cracker crust.

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7 layer brownies are basically the same as regular 7 layer bars (aka hello dolly bars) but instead of a graham cracker crust you have a brownie! I figured I’ve done Funfetti 7 layer bars, why not 7 layer brownies?

Peel back the layers of 7 Layer Brownies.

1. Brownie mix
2. Flaked coconut
3. Toffee bits
4. Semisweet chocolate chips
5. White chocolate chips
6. Chopped pecans or walnuts
7. Sweetened condensed milk

Although depending on the recipe, butter counts as a layer when using a graham cracker crust. I find this to be silly because it’s not a layer if it’s mixed with graham crackers as part of the crust. Do the water, oil, and eggs count as a layer in the brownie crust of this recipe, then? No, the brownie is clearly just one layer of these 7 layer brownies.

That’s the best part of 7 layer bars though, you can really layer in whatever you want in there. Don’t have toffee bits? Use butterscotch chips instead. Don’t like nuts? GET OUT! Just kidding :-P. But seriously, if I can make layer bars with leftover Halloween candy, you can use just about anything.

This is why I am slowly amping up my stock of layer bar recipes on this website of mine. I keep finding new flavor combinations that need to be explored. I’ve done chocolate peanut butter 7 layer bars, s’mores 7 layer bars, chocolate coconut pecan 7 layer bars, and even fruit cake 7 layer bars. What will I 7-layer-bar next?

7 LAYER BROWNIES

Print

Yield: 2 Dozen Prep Time: 10 MInutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (18.3 oz.) box brownie mix (and ingredients listed on box)
• 3/4 cup sweetened flaked coconut
• 3/4 cup toffee bits*
• 3/4 cup semisweet chocolate chips
• 3/4 cup white chocolate chips
• 3/4 cup chopped pecans or walnuts
• 1 (14oz.) can sweetened condensed milk

Directions

1. Heat oven to 350°F. Line 9x13-inch pan with parchment paper, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
2. Bake 25-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
3. Quickly remove from oven, and sprinkle the top evenly with layers of coconut, toffee bits, both chocolate chips, and pecans. Drizzle condensed milk evenly over the top.
4. Return to oven and bake another 15-20 minutes longer or until golden brown and bubbling along edges. Cool completely on cooling rack, about 3 hours. Use parchment paper to lift brownies from pan, peel away, then cut into 24 pieces.

Notes

*Or butterscotch chips - or anything really as these are very adaptable.

This post is sponsored in conjunction with ChristmasSweetsWeek and by participating received product samples from sponsor companies to be use in the creation of my ChristmasSweetsWeek recipes. All opinions are mine alone.

Who else loves eating raw brownie batter? Well now you can drink it in hot cocoa form without any raw eggs.

I have to admit, when it comes to eating raw dough or batter I’ll gladly take the risk for cookie dough or funfetti batter. Being someone who is not a huge chocolate fan, I was never partial to chocolate cake better or brownie batter, however hot chocolate that tastes like brownie batter? Yes please.

All I did was take my recipe for red velvet hot cocoa and swapped the red velvet cake mix for brownie mix. I did add a bit of instant espresso powder because I find that adds depth to homemade brownies so why not hot chocolate? So very unlike me as a non-coffee drinker.

If you can handle parting with some of it, this would also make a great gift for anyone on your list. Place it in a cute mug such as the Joyjolt double walled glass mugs I used to serve it in these photos. Get 25% off a purchase with promo code Sweets25!

Today is also the first day of #ChristmasSweetsWeek so if you scroll down you will find the rest of the recipes shared for today’s kick off! Once you’ve saved your favorites, make sure you check out the prizes up for grabs listed HERE and then enter the giveaway located at the end of this post. Good luck and happy holidays!

#ChristmasSweetsWeek recipes:

Beverages:

Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker

Breakfast:

Christmas Cranberry Bread from Hezzi-D’s Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin’ For Taste
Overnight Caramel French Toast from Rants From My Crazy Kitchen

Candies:

Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear’s Wife
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas

Desserts:

Black Forest Tiramisu Parfait from A Kitchen Hoor’s Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
Glazed Gingerbread Loaf from 4 Sons ‘R’ Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart

Four years ago: Peppermint & Dark Chocolate Peanut Butter Thumbprint Cookies

Five years ago: Chicken and Pesto Stuffed Shells

Six years ago: Sugar Cookie Spoons for Hot Cocoa

Eight years ago: Blueberry-Almond Turtles

BROWNIE BATTER HOT CHOCOLATE MIX

Makes about 24 servings

Ingredients:

3 cups nonfat dry milk powder

2 cup Dixie Crystals pure cane powdered sugar

2 cups brownie mix (dry)

1-1/2 cups cocoa powder

1 cup semisweet or milk chocolate chips

1 tsp instant espresso powder (optional)

1/4 tsp salt

Directions:

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.

Source: Adapted from my Red Velvet Hot Cocoa Mix.

a Rafflecopter giveaway

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

Brownie with peanut butter cups mixed in, baked in a pie crust, and topped with peanut butter mousse. What more could you ask for?

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Both the title of this recipe and the food itself is certainly a mouthful. A mouth full of delicious decadence! For those of you that vowed to eat healthier on January 1, I apologize for ruining your good intentions so soon.

Yes I am an enabler and yet I do try to eat healthy year round but the holidays seriously put a dent in things. Or rather put a lump on things since there’s no less of me afterwards.

But in all seriousness, I bought my wedding dress when I had just finished a 9 week fitness program paired with a meal plan and got into the best shape I’ve been in my adult life – not that I was severely out of shape I just liked the challenge. And I swear I did not do that on purpose, I was already doing the challenge before I was engaged!

But regardless, that means I have to get back to it before my dress arrives in a few months and then somehow manage to stay there until the wedding in August.

For now, I will devour a large slice of this brownie pie, stuffed with peanut butter cups, topped with peanut butter mousse, and topped with even more peanut butter cups. Because I made this to celebrate the Buckeyes taking on the Trojans in the Cotton Bowl!

Yes that was last week which means I totally intended to post this as the last recipe of 2017 but forgot and now it’s the first recipe of 2018 instead!

Four years ago: Chocolate Peanut Butter Cup Lasagna

Five years ago: Skinny Creamy Italian Chicken Skillet

Six years ago: Sweet ‘n’ Spicy Hawaiian Pizza

Seven years ago: Spinach Tomato Tortellini

MILE HIGH PEANUT BUTTER MOUSSE BROWNIE PIE

Print

Yield: 12-16 servings Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BROWNIE

• 1 refrigerated pie crust
• Favorite boxed brownie mix, plus indicated ingredients (could also make homemade)
• 8 peanut butter cups, chopped

MOUSSE

• 1/2 block (4 oz.) cream cheese, at room temperature
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar, sifted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup heavy whipping cream
• More chopped peanut butter cups, for garnish

Directions

1. Heat oven to 350°F. Unroll pie crust, fit into an ungreased 9-inch glass pie plate, and flute the edge.
2. Prepare the brownie layer according to packaged directions, fold in peanut butter cups, and pour into prepared crust. Bake for 30-40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until center of brownie is set. Cool for 20 minutes on a wire rack and then refrigerate 1 hour or until completely cooled.
3. In the meantime, prepare the peanut butter mousse layer. In the bowl of a stand mixer or in a bowl with a hand mixer, beat the cream cheese and peanut butter until fluffy. Add the sugar, vanilla and salt and beat again.
4. Put the peanut butter concoction into another bowl, clean out the first bowl and whip the cream to stiff peaks. Fold the whipped cream into the peanut butter and continue until completely combined.
5. Using a rubber spatula, spread the peanut butter mousse on top of the cooled brownies, and sprinkle with chopped peanut butter cups. Place in refrigerator to set for at least three hours.
6. Store in the refrigerator until ready to serve.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Yes yes yes, another dessert-ish recipe post I know. I originally had planned to share an entree today but as usual planned to much for the weekend and didn’t get around to it. Hopefully I will get you something on the other side of the recipe spectrum later this week! But can you really be upset when what I’m sharing is a brownie batter dip? Which I then not only served with fruit but also the chocolate chip Oreos? Can you think of any better way to eat this limited edition flavor than dipped in brownie batter?

As for my weekend, Friday was pretty lazy but Saturday I began trying to figure out what kind of engagement ring I prefer (there too many options!), going to traditional jewelers and antiques/consignment stores, which turned into dinner followed by Gallery Hop, and finished it off with s’mores and a fire in our backyard. Sunday we went to the Ohio State Fair which just so happened to have been my treat day between rounds of my workout challenge so I got to indulge in candied nuts, elephant ears, cookies, cheesecake (all the desserts!), bbq, and later when we went out to eat, pasta! Not gonna lie, after eating healthy for over 3 weeks I felt like crap and actually look forward to getting back into it!

One year ago: Weekly Meal Plan #24

Two years ago: Toasted Coconut Shortbread Cookies

Three years ago: Goat Cheese Stuffed Bacon, Peach, & Basil Burgers

Four years ago: Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Five years ago: Cinnabon Roll Rice Krispies Treats

BROWNIE BATTER DIP

Serves 8

Ingredients:

8 oz. cream cheese, room temperature

8 oz. frozen Whipped Topping, thawed

2/3 cup brownie mix (heat treated*)

Directions:

1. In a medium bowl, mix cream cheese, whipped topping, and brownie mix until well incorporated.
2. Place in serving bowl and chill until ready to serve. Enjoy with your favorite cookies or fruits!

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Adapted from my Cake Batter Fruit Dip.

This shop has been compensated by Collective Bias, Inc. and its advertiser, MARS Incorporated. All opinions are mine alone. #BakeInTheFun #CollectiveBias

Boxed mixes don’t have to be so square, use them to make fun holiday treats like these Pillsburyfrosted holiday cut-out brownies decorated with mini M&M’S®!

By now my family knows to expect some kind of baked good from me at the holidays. But one of my favorite things to do during the holidays besides giving baking goods, is actually baking with my family, and with 3 nephews I’ve started incorporating more kid-friendly recipes into my holiday baking repertoire.

To start, I grabbed everything that I needed from the Walmart baking aisle, including a bag of M&M’S® and some Pillsbury Brand products (there are even a couple coupons available for you to use HERE). For today’s creation, I used a box of brownie mix, a jar of frosting, and a bag of M&M’S® Brand Minis Milk Chocolate Baking Bits resulting in a sweet treat that works as two gifts in one: family time spent baking and a sweet treat for gifting.

This recipe is pretty fool-proof. To start, you stir up the brownie mix with the correct amount of water, oil, and eggs as indicated on the box. Then, the batter is spread into a slightly larger baking pan to create thinner brownies ideal for cutting with cookie cutters. As much as I do love a good thick brownie, it’d be a bit difficult to cut if they turned out thicker than the cookie cutter!

Once the brownies were completely cooled, I dug out my collection of Christmas cookie cutters for this project. I may not have as expansive as a collection as my parents did when I was growing up, but I am working on it. For now, I have the usual staples such as a tree, candy cane, gingerbread, glove, bell, and a few others.

Now here is where my true talents shine. I am kidding because while I may have a knack for all other kinds of baking and decorating, frosting brownies clearly is not my forte. I wish I could say my nephews helped me decorate these babies but I have to own up to it, they were all me. Oh yea, I’ve got skills! Maybe when I see them next week for Thanksgiving they can teach me a thing or two.

Do you have any special holiday baking traditions with your family? Decorating cookies is a  popular one in my family but I think decorating brownies could be a fun new idea. What will you make with Pillsbury and M&M’S® products?

One year ago: Root Beer Chocolate Chip Cookies

Two years ago: Pita Breakfast Pizza for One

Three years ago: Chocolate Peanut Butter Cookie Dough Roulade

Four years ago: Tortellini with Guiltless Pumpkin Alfredo

Five years ago: Butternut Squash Lasagna

HOLIDAY CUT-OUT BROWNIES

Makes approximately 1-1/2 dozen (depends on cookie cutter size)

Ingredients:

1 (18.4 oz.) box Pillsbury Family Size Chocolate Fudge Brownie Mix + ingredients listed on box

1 (16 oz.) container Pillsbury Creamy Supreme® Vanilla Flavored Frosting

1 (10 oz.) bag M&M’S® Brand Minis Milk Chocolate Baking Bits

Directions:

1. Preheat oven to 350 degrees. Line a 10×15-inch pan with foil or parchment paper, extending over edges. Spray with non-stick cooking spray. Set aside.
2. Prepare Pillsbury Family Size Chocolate Fudge Brownie Mix as directed on package using oil, water and eggs. Spread in prepared pan and bake for 20-25 minutes, or until set. Let cool completely, cover with foil, and freeze 30 minutes.
3. Remove brownies from pan by lifting with edges. Place on cutting board. Cut into shapes with cookie cutters.
4. Frost as desired with Pillsbury Creamy Supreme® Vanilla Flavored Frosting and decorate with M&M’S® Brand Minis Milk Chocolate Baking Bits.

Source: The Spiffy Cookie original

Pumpkin and chocolate combine in these bars along with another great combo, cookie dough and brownies.

For day one of #Choctoberfest I went balls out with these bars. The bottom is a layer of cookie dough mixed with pumpkin spice morsels which is topped with brownie batter with a bit of pumpkin spice mixed into the batter. In between the layers reside pumpkin spice Oreos. In case you’ve never had pumpkin and chocolate together before, you’re seriously missing out.

Need more chocolate to feed the addiction? Check out everyone else’s contribution to day one of #Choctoberfest listed at the end of this post! And then make sure you check out the giveaway we have running throughout the entire event, until October 21st.

Two years ago: Spinach and Feta Chicken Rollatini

Three years ago: Lighter Chicken Parmesan

Four years ago: Chicken Gnocchi Soup

Five years ago: Apple Butter Granola

ULTIMATE PUMPKIN SPICE COOKIE & OREO BROWNIES

Makes 24 bars

Ingredients:

1 cup (2 sticks) butter, room temperature

1 cup sugar

3/4 cup brown sugar

2 eggs, room temperature

1 Tbsp vanilla extract

2-1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 bag (10 oz.) pumpkin spice baking morsels

24 pumpkin spice Oreos

1 Family Size box (9×13 or 18.3 oz.) brownie mix (+ ingredients on box)

1 tsp pumpkin pie spice

Directions:

1. Preheat oven to 350 degrees. Lightly coat a 9×13-inch pan with nonstick spray and set aside.
2. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.
3. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in morsels.
4. Spread the cookie dough in the bottom of the prepared baking dish. Top with a single layer of Oreos.
5. Mix together brownie mix according to the directions on the box, adding pumpkin pie spice to the mix. Pour the brownie batter over the Oreos. Bake for 50-60 minutes or until a toothpick comes out with moist crumbs.

Source: Slightly adapted from Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar.