Bakery-Style Chocolate Chip Cookies

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The BEST big, chunky, oversized cookies thick with chocolate chips and chopped nuts, inspired by Levain Bakery’s famous giant cookies.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. TEN FAQ YOU'LL WANT TO READ

These cookies are THICK without being doughy, SOFT without being cakey, CHEWY without being sticky and so full of flavor it makes me dizzy! There’s about an even ratio of dough to chocolate chips and nuts which means tons of FLAVOR without being too sweet. And don’t even get me started on the absolutely perfect texture!

When I first came across a copycat recipe for these cookies, I’d never heard of Levain Bakery but I knew I wanted to make the cookies!

These cookies are my absolute favorite EVER. I have asked for these on my birthday instead of a cake two years in a row (since I first discovered them).

I did a deep dive into the most popular copycat recipes online and immediately settled on Stella Parks’ version. Stella is the genius baker known as BraveTart, for her cookbook by the same name and creations on my favorite recipe site, Serious Eats.   

I’ve made a few tiny tweaks but really only in volume measurements. I weigh most dry ingredients when baking something as special as these cookies. When I measured the amounts by volume, I came up with slightly different amounts than the original recipe.

I notated the amounts for the purpose of writing this recipe for you since I know many of you don’t have (or want to use) a kitchen scale. I weighed and measured twice and confirmed the amounts (using the “spoon and sweep” method with the flour).

10 FAQ ON BAKERY-STYLE CHOCOLATE CHIP COOKIES

1. CAN THE DOUGH BE FROZEN?  Yes! Store wrapped dough portions in a zip-top freezer bag up to 3 months. Thaw in the refrigerator overnight or at room temperature one hour or until between 36-42 degrees (don’t let them come all the way to room temperature).

2. CAN I BAKE THEM WITHOUT REFRIGERATING FIRST?  Unfortunately, no. Because the dough is so dense, the flour needs to hydrate overnight. And also because… science! Specifically, the Maillard reaction. By giving the protein in the flour and eggs ample time to mingle with the sugar, the flavor and aroma are mega-amplified, the cookies retain moisture when baking AND the outside of the cookie takes on a verrry slight shell-like texture (almost like biting into a baked meringue or macaron) which is divine paired with the tender, soft dough inside.

3. WHAT’S THE BEST WAY TO EAT THESE?  Alone, in a quiet place where no one can disturb the 5 minutes of bliss you deserve, damn it. Also, room temperature is good but heated in the microwave for 15 seconds is sublime. There’s no wrong way other than right out of the oven. Let them cool at least 10 minutes before diving in.

4. CAN I MAKE THE COOKIES A DIFFERENT SIZE?  You can make them bigger for sure (I’ve done it plenty) but not smaller. Divide the dough into 8 6-oz portions for super special gunga-sized cookies (bake 22-24 minutes). These cookies are meant to be thick and dense so making them smaller than the 4-oz size will yield cookies that are both dry and hard.

5. CAN I USE OTHER CHOCOLATE CHIPS?  Yes! You can use all semi-sweet (or dark chocolate chips) or all milk chocolate chips. My preferred combo is about half and half of each. Because there is less sugar in the dough than traditional chocolate chip cookies, I like the added sweetness from the milk chocolate chips. That being said, my opinion is that using all milk chocolate is a little flat. I think the chocolate chip cookies at Crumbl miss the bar for the same reason – there isn’t enough contrast.

6. CAN I MAKE THESE WITHOUT A STAND MIXER?  Only if Thor is your neighbor. And he's in the habit of helping you bake. My Kitchenaid mixer groans when I add the nuts and chocolate chips so I can’t image what sort of noises my elbow would make if I tried to mix these by hand. A hand-held mixer definitely won’t work but I imagine, if you’re patient about it, you could work the nuts and chips in with a VERY sturdy wooden spoon.

7. CAN THE COOKIES BE MADE WITHOUT NUTS?  I don’t think so. I’ve never made them without nuts so I can’t say for certain BUT there is way less flour in this recipe than most chocolate chip cookie recipes, so the nuts both structure the dough and balance the sweetness.

8. WHAT DOES "ROUGH-CHOPPED" NUTS MEAN?  Ordinarily I would use my nut grinder but for this recipe, we need CHUNKY PIECES of nuts similar in size to chocolate chips (most nut grinders yield small bits of chopped nuts, not chunky pieces) so I chop the nuts with a large chef’s knife. 

9. WHAT KIND OF NUTS ARE BEST?  Levain’s cookies are made with walnuts but I prefer pecans.

10. DO THE NUTS HAVE TO BE TOASTED?  I’ve never toasted walnuts so I can’t make any declarations about them but I know for sure pecans are better when toasted. Yes, it’s an extra step, but this is no ordinary cookie recipe. Why go through all the effort of making something so special then not take the time to toast the pecans, right? I toast the pecan halves whole in a dry skillet over medium-high heat until fragrant then chop them with my chef’s knife.

Recipe for Bakery-Style Chocolate Chip Cookies

Bakery-Style Chocolate Chip Cookies

Yield: 12 Cookies

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinCook time: 20 MinInactive time: 12 HourTotal time: 12 H & 40 M

The BEST big, chunky, oversized cookies, thick with chocolate chips and chopped nuts, inspired by Levain Bakery’s famous giant cookies.

Ingredients

• 1/2 cup butter, room temperature
• 1/2 cup brown sugar, packed
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 3/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour (10-oz)
• 1 1/4 cups semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 2 cups rough-chopped nuts (8.5-oz)

Instructions

1. Read notes before starting recipe. Dough requires a 12-hour minimum rest period before baking.
2. Combine butter and sugars in a stand mixer fitted with paddle attachment then mix on low until combined. 1/2 c. each butter, brown sugar, sugar
3. Add salt, baking powder and baking soda then mix on medium speed 5 minutes, scraping down the sides as needed. 1 tsp salt, 1.75 tsp baking powder, 1 tsp baking soda
4. Add vanilla and eggs, one at a time, mixing well after each egg. Scrape down sides. 1 Tbsp vanilla, 2 eggs
5. Reduce mixer to low then add flour. Mix until flour is well incorporated, scraping down sides as needed. 2 c. flour
6. Add chocolate chips and pecans. 1.25 c. semi-sweet chips. 1 c. milk chocolate chips, 2 c. nuts
7. Roll dough into 12 4-oz balls. Wrap portions in plastic wrap then refrigerate at least 12 hours (up to 5 days) before baking.
8. To Bake: place oven rack in middle position then preheat oven to 350 degrees. Line a large baking sheet with parchment paper then arrange 6 portions of refrigerated dough evenly onto pan. Bake for 18-20 minutes or until cookies very lightly browned. Cool cookies in pan 10 minutes before serving.

Notes

• Use light or dark brown sugar. I prefer dark and it was used in the batch of cookies pictured here.
• Toasting the pecans is 100% worth it in this recipe. Be sure to plan ahead so they are completely cool before adding to the dough. Walnuts can be substituted if desired.
• I use real, salted butter in this recipe (and all my recipes).
• Any other questions are very likely answered in the FAQ section above the recipe.

https://www.southyourmouth.com/2024/01/bakery-style-chocolate-chip-cookies.html

Images and text © South Your Mouth LLC 2024

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Easy German Chocolate Fudge

A simple, fool-proof recipe for chocolate fudge layered with coconut pecan German chocolate filling made easy with sweetened condensed milk.

JUMP TO RECIPE

Making fudge can be a challenge. I’ve sampled my share of sugar-grit from undercooked fudge and plenty of overcooked chalky fudge too.

A gozillion years ago when I was a teenager I made the recipe on the can of Eagle Brand sweetened condensed milk and haven’t made it any other way since.

It’s the easiest, simplest recipe out there and it’s always perfect because you can’t screw it up. Well, if you cook it way too long you can. But you won’t. It’s obvious when it’s done because it’s done as soon as the chocolate chips melt.

REASONS I LOOOOOVE THIS RECIPE FOR EASY GERMAN CHOCOLATE FUDGE

It's Practical – because the German chocolate filling is between the layers of chocolate fudge instead of on top, the fudge can be stacked which makes it perfect for displaying, storing and/or gifting. 

It's Fool-Proof – by using sweetened condensed milk instead of sugar, we don’t have to worry about reaching the correct temperature (too low and the fudge won’t set, too high and the fudge becomes brittle).

It's Decadently Delicious – there’s a reason gooey, caramelly german chocolate filling gets paired with chocolate: they’re perfect together! 

It's the Perfect Accompaniment – when I’m putting together homemade sweets for Christmas parties, cookie trays or gift baskets, I make a lot of treats that aren’t chocolate (thumbprint cookies, white chocolate trash, snowball cookies, butterscotch haystacks,  jim-jams, etc.) so I love to add this fudge for the chocolate lovers! 

Here are those recipes if you'd like to take a gander:

The BEST Thumbprint Cookies

White Chocolate Trash 

Snowball Cookies

Butterscotch Haystacks

Jim-Jam Cookies

INGREDIENTS NEEDED TO MAKE EASY GERMAN CHOCOLATE FUDGE

• Chocolate chips 
• Sweetened condensed milk 
• Vanilla extract 
• Brown sugar
• Sweetened flaked coconut
• Chopped toasted pecans
• Real butter
• Salt

I mentioned this above but I’m VERY MUCH about being practical when I make any recipe, especially sweets. I rarely make cupcakes because they’re a pain to store and transport unless you have a special carrier (I don’t).

I’m not into “special” stuff in the kitchen. I don’t do gadgets. I don’t like trendy appliances.

Whatever the opposite of a hoarder is, that’s what I am. I don’t like stuff. I really don’t like stuff on my counters. And I don’t like my cabinets and drawers filled with specialty items I will rarely use.

I have a crock pot and a stand mixer and… that’s about it. My family is too big for most air-friers (six teens and adults eat a LOT at suppertime) so I just use my convection oven to accomplish the same results. I don’t have an instant pot because I have a pressure cooker.

Uhhhhhh... where was I even going with this??? 

Oh yeah! I’m practical. Which is why I like this recipe because unlike most German chocolate fudge recipes, the filling is on the inside of the fudge, not on top. So I can store, display and/or transport this dreamy fudge easy-peasy because I can layer it or stack it in a container.

This is why I don’t make decorated sugar cookies. Or decorated anything really. I gotta stack it!! In smallish, tidy containers that don’t take up too much space in my life!

Recipe for Easy German Chocolate Fudge

Easy German Chocolate Fudge

Yield: 36 Pieces

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 20 M

A simple, fool-proof recipe for chocolate fudge layered with coconut pecan German chocolate filling made easy with sweetened condensed milk.

Ingredients

• 3 cups (18 oz.) semi-sweet chocolate chips
• 1 14-oz can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt
• German Chocolate Filling (below)
• 2 tablespoons each coconut and chopped pecans

German Chocolate Filling

• 1 14-oz can sweetened condensed milk
• 1/2 cup brown sugar
• 1/2 cup real butter
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups sweetened flaked coconut
• 1 1/2 cups finely chopped toasted pecans

Instructions

1. Line a 9x9 baking dish with wax paper or aluminum foil; set aside.
2. Prepare German chocolate filling first (see below). While the filling is cooling slightly, make the chocolate fudge.
3. To make the chocolate fudge, combine one can sweetened condensed milk, chocolate chips and salt in a double boiler. Heat over medium heat just until chocolate is melted, stirring continually (do not overcook – heat only until chocolate melts). Stir in vanilla extract.
4. Spoon half of the chocolate fudge into the bottom of the prepared pan then spread evenly.
5. Dollop German chocolate filling on top of chocolate fudge then spread evenly.
6. Spoon remaining chocolate fudge over German chocolate filling then spread evenly.
7. Sprinkle coconut and pecans over fudge. Cool to room temperature then cover. Refrigerate fudge one hour OR let set 6-8 hours until completely set.
8. Remove fudge from pan (lifting up on the wax paper or foil) then cut into 36 squares.

German Chocolate Filling:

1. Combine sweetened condensed milk, brown sugar, butter, vanilla and salt in a saucepan then heat over medium-high heat until boiling, stirring constantly.
2. Once boiling, cook and stir for 2 minutes. Remove from heat.
3. Stir in coconut and pecans. Let mixture cool a bit while preparing the chocolate fudge (no more than 10 minutes).

Notes

• I really do think you should toast the pecans. This is one of those recipes that's worth the effort because you can really taste the pecans when they're toasted. I just toss mine in the pan I'm going to make the German Chocolate Filling then heat them on the stove until fragrant.
• You can absolutely toast the coconut too if you'd like.
• Use salted butter in the German Chocolate Filling or increase the salt to 1/4 teaspoon.

https://www.southyourmouth.com/2022/12/easy-german-chocolate-fudge.html

Images and text © South Your Mouth LLC 2022

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Crackle Top Fudge Brownies

Home » Brownies & Bars » Crackle Top Fudge Brownies

A decadent recipe for thick, fudgy homemade brownies with glossy, crackly tops and intense chocolate flavor.

Author: Mandy Rivers | Updated: 6/25/26

I’ve made a bazillion pans of homemade brownies using just cocoa powder to flavor the brownies. They’ve all been good, some great. I mean, it’s brownies, so no matter the recipe, they’re going to be good.

And while they’ve all scratched my chocolate itch, none of them were anything amazingly remarkable. You know, the kind of thing that makes you sit up straight and declare at the top of your lungs, This is it! In the history of all things chocolate, by God, this is the best I’ve ever had!!

So I decided to try to create a recipe that would make me do just that. 

First, I had to decide what I wanted. What are the characteristics I’m looking for? What is the perfect brownie to me? I came up with this list:

1. Moist, dense, fudgy texture (not cake-like)
2. Intense chocolate flavor
3. Crackly, glossy tops
4. THICK brownies

MOIST, DENSE, FUDGY TEXTURE: The first thing I learned is that, while I love the flavor, butter alone will not yield the fudgy, dense texture I wanted. Well, you could clarify the butter down to the fat then use it but that’s one extra (sometimes tricky) step I didn’t want to fool with. So, I used two parts vegetable oil and one part butter.

It’s also important to let the brownies cool completely in the pan before cutting. This allows the moisture to stay in the brownies and not escape via steam.

INTENSE CHOCOLATE FLAVOR: The next (and somewhat disappointing) thing is that cocoa alone would not get me to that intense level of flavor I was after. The thought of buying, chopping and then melting chocolate seems a little daunting but, alas, it is worth it. Don’t worry – there’s no double-boilers in my recipe. You just heat the oil and butter on the stove a bit then add chopped chocolate which instantly melts. 

Then to add another layer of flavor, I used instant espresso powder. This step is optional but I highly recommend it as it adds a deep, rich note that really amplifies the chocolate.

CRACKLY, GLOSSY TOPS: To get the crackly, glossy, paper-like top, I had to consult the queen of baking, Stella Parks. In her book, Bravetart: Iconic American Desserts, Stella’s recipe for Glossy Fudge Brownies explains the importance of foaming the eggs and sugar. Doing this creates sort of a meringue texture to the batter which is where the perfect crackly top comes from. 

THICK BROWNIES: This one was easy, just make enough batter for a 13x9 pan. For one thing, I LOVE thick brownies but ALSO, if I'm going through all this trouble, I want a bigger batch than an 8x8 or 9x9 pan will yield. 

HOW TO MAKE GLOSSY, CRACKLY BROWNIES

As I mentioned above (thank you Stella), the secret to achieving glossy, crackly brownies is to whip cold eggs with sugar until they're pale yellow and at least tripled in volume. This is called "foaming" the eggs.

The batter feels a bit like you've folded marshmallow creme into it when you use foamed eggs. Another thing that's great about it is that any mix-ins you add will stay put in the batter and not all sink to the bottom.

NOTES ABOUT MAKING THE BROWNIES

• If you have a scale, definitely weigh the dry ingredients rather than depending on a measuring cup. We are using 4 ounces of both the flour and the cocoa powder. 
• Use the ‘spoon and sweep’ method for measuring the flour and cocoa powder if you’re not using a scale.
• If you don’t have a stand mixer, use a large bowl and hand-held mixer.
• I use Starbucks Premium Dark Roast instant coffee which is closer to espresso powder than traditional instant coffee. If using regular instant coffee (like Sanka), use 1½ teaspoons.
• Use any dark chocolate candy bar(s) between 75-85% cocoa. I measured my 6-oz after finely chopping it and it was right at 1 cup. If using dark chocolate chips, use 1 cup.
• Use a chef’s knife to chop the dark chocolate into slivers.
• Many cakes are best when all ingredients are at room temperature but to properly whip the eggs with the sugar, you need to start with cold eggs from the refrigerator. 

MIX-INS FOR THE BROWNIES

Feel free to add your favorite nuts, candy pieces or morsels. I’d add about 2 cups total of whatever you’re adding. Here are some ideas for mix-ins:

• Chopped pecans or walnuts
• Chopped Heath bars or your favorite toffee brickle
• Chocolate morsels or chunks
• Chopped peanut butter cups
• White chocolate, butterscotch or peanut butter morsels

MORE RECIPES FOR CHOCOLATE-LOVERS

TRIPLE CHOCOLATE BROWNIE CREAM PIE - Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom pie. 

CHOCOLATE POUND CAKE - A true southern chocolate pound cake recipe that’s moist and fudgy and packed with rich chocolate flavor. 

TRIPLE CHOCOLATE NO-BAKE COOKIES - Classic no-bake peanut butter oatmeal cookies made with DOUBLE the cocoa and studded with chocolate chips! 

THE BEST CHOCOLATE TEXAS SHEET CAKE - A tried-and-true family recipe for velvety tender, perfectly chocolate Texas sheet cake. 

IMPOSSIBLE 5-INGREDIENT CHOCOLATE CAKE - An impossibly moist, fudgy, decadent chocolate bundt cake recipe made with just five ingredients. 

Recipe for Crackle Top Fudge Brownies

Crackle Top Fudge Brownies

Yield: 24 Brownies

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A decadent recipe for thick, fudgy homemade brownies with glossy, crackly tops and intense chocolate flavor.

Ingredients

• 1 cup flour
• 1 cup cocoa powder
• 1 teaspoon salt
• 2 1/2 cups sugar
• 1 tablespoon vanilla extract
• 1 teaspoon espresso powder (optional)
• 6 large eggs (cold)
• 1 cup vegetable oil
• 1/2 cup (1 stick) salted butter
• 6 oz dark chocolate, finely chopped

Instructions

1. Preheat oven to 350 degrees. Line a 13x9 metal baking pan with foil to cover the bottom and long sides of the pan (optional – this is to lift the brownies out of the pan before cutting). Spray pan and foil with cooking spray.
2. Sift flour, cocoa powder and salt into a mixing bowl – set aside. 1 cup flour, 1 cup cocoa powder, 1 tsp salt
3. Add sugar, vanilla, espresso powder and eggs to a stand mixer. Using the whisk attachment, mix on low until incorporated then increase speed to medium-high. Whip for 4-6 minutes or until fluffy, thick and light yellow (should at least double in volume). 2.5 cups sugar, 1 Tbsp vanilla, 1 tsp espresso powder, 6 eggs
4. While eggs and sugar are whipping, heat vegetable oil and butter over medium-low heat in a small pan until butter has melted. Remove from heat then stir in dark chocolate until smooth. 1 cup oil, 1/2 cup butter, 6 oz chocolate
5. When eggs are fluffy and thick, reduce speed to low then add the melted chocolate mixture.
6. Add sifted flour mixture then continue mixing for one minute. Finish mixing by hand by folding with a rubber spatula (be sure to scrape the bottom when folding).
7. Pour batter into prepared pan then bake at 350 degrees 30-35 minutes or until brownies are mostly firm (a little jiggle in the middle is normal), or internal temperature is between 200 degrees. Baking time will vary with dark or non-stick metal (likely 25-30 minutes) and glass or ceramic pans (likely 40-45 minutes).
8. Cool brownies to room temperature then lift from the pan using the foil. Cut into 24 squares then store in an airtight container up to 1 week.

Notes

• If you have a scale, definitely weigh the dry ingredients rather than depending on a measuring cup. We are using 4 ounces of both the flour and the cocoa powder. 
• Use the ‘spoon and sweep’ method for measuring the flour and cocoa powder if you’re not using a scale.
• If you don’t have a stand mixer, use a large bowl and hand-held mixer.
• I use Starbucks Premium Dark Roast instant coffee which is closer to espresso powder than traditional instant coffee. If using regular instant coffee (like Sanka), use 1½ teaspoons.
• Use any dark chocolate candy bar(s) between 75-85% cocoa. I measured my 6-oz after finely chopping it and it was right at 1 cup. 
• Use a chef’s knife to chop the dark chocolate into slivers.
• Many cakes are best when all ingredients are at room temperature but to properly whip the eggs with the sugar, you need to start with cold eggs from the refrigerator. 

Author: Mandy Rivers

https://www.southyourmouth.com/2022/06/crackle-top-fudge-brownies.html

Images and text © South Your Mouth 2022

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Triple Chocolate Brownie Cream Pie

Home » Desserts » Triple Chocolate Brownie Cream Pie

Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom super simple, but luxurious dessert recipe!

If you want to make an impressive dessert that looks like something from a fancy bakery but don’t want to spend all day on it, this is the pie for you!

I mean, LOOK at this thing! And not only does it look amazing, it tastes like a million bucks!

This is impressive enough for a swanky dinner party and easy enough to make any ol' time you want!

There are two things about this pie that make it extraordinary and unique. One is the brownie bottom (and of course bonus brownie chunks on top) and the other is the chocolate filling.

The chocolate filling is made with marshmallow cream which gives it this luxurious texture somewhere between mousse and swiss meringue.

This pie is like a perfect storm of dessert textures... fluffy, creamy, chewy and silky... in every single bite! It's the perfect balance. And did I mention, it's EASY?!

ALL YOU NEED TO MAKE TRIPLE CHOCOLATE BROWNIE CREAM PIE

• Brownie Mix
• Cream Cheese
• Instant Chocolate Pudding
• Marshmallow Crème
• Cool Whip
• Chocolate Sauce (like Hershey's)

HOW TO MAKE TRIPLE CHOCOLATE BROWNIE CREAM PIE

1. Bake the brownie mix; half in a deep-dish pie pan and half in any 8 or 9-inch pan, then cool.
2. Combine filling ingredients then pour into pie pan over brownie bottom.
3. Top filling with Cool Whip.
4. Cut remaining brownies into chunks then pile on top.
5. Drizzle with chocolate sauce.
6. BOOM! DONE!

A FEW NOTES ABOUT MAKING THIS RECIPE

• Any 18-20 ounce box of brownie mix will work. I prefer the plain variety in this recipe over anything with chocolate chunks or caramel.
• The cream cheese needs to be completely soft to avoid lumps. If the cream cheese isn’t smooth after beating, just leave it to set out a little longer then try again.
• To easily spoon the marshmallow cream from the jar, first remove the lid and seal then microwave for 20-25 seconds.
• Use any brand 4-serving size box instant pudding in this recipe (around 4 ounces). 
• If it’s easier for you, feel free to use two 8-oz tubs of Cool Whip. You’ll use one (divided) in the chocolate filling then top the pie with the remaining tub.
• Light versions of all of these ingredients are great in this! I actually prefer the 1/3 less fat cream cheese (neufchatel cheese) in this recipe. Light Cool Whip and sugar-free pudding mix are great alternatives too.

PRO TIP!! Spooning marshmallow cream from the jar can be a chore because it sticks to the sides like crazy. A trick for getting it out of the jar more easily is to remove the lid and seal then microwave for 20-25 seconds just before you’re ready to spoon it out. 

Recipe for Triple Chocolate Brownie Cream Pie

Triple Chocolate Brownie Cream Pie

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinInactive time: 4 HourTotal time: 4 H & 30 M

Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom super simple, but luxurious dessert recipe!

Ingredients

• 1 18-oz family size brownie mix
• Eggs, oil & water per brownie instructions
• 1 8-oz block cream cheese, at room temperature
• 1 16-oz tub Cool Whip, thawed
• 1 3.9-oz box instant chocolate pudding mix
• 1 7-oz jar marshmallow crème
• 1/4 cup chocolate sauce (like Hershey’s)

Instructions

1. Preheat oven for brownies. Spray one deep-dish pie pan and one 8-9” square pan (round is fine too) with cooking spray.
2. Prepare brownie mix per manufacturer’s instructions. Divide batter evenly into prepared pans then bake for twenty minutes or until done. Cool brownies in pans completely.
3. Beat cream cheese in a large bowl until completely smooth with an electric mixer.
4. Add about 1/4 of the tub of Cool Whip and instant pudding mix then beat until mixed well.
5. Add marshmallow cream then mix until smooth and completely incorporated.
6. Mix in another 1/4 of the tub of Cool Whip (half of the tub should still be remaining) then blend until no white streaks remain.
7. Pour filling over brownie bottom in the deep-dish pie pan then freeze for at least 4-6 hours.
8. Cut brownies from square pan into small cubes. Top pie with remaining Cool Whip then arrange brownie pieces on top.
9. Drizzle with chocolate syrup then refrigerate to store.

Notes

• Any 18-20 ounce box of brownie mix will work. I prefer the plain variety in this recipe over anything with chocolate pieces or nuts.
• The cream cheese needs to be completely soft to avoid lumps. If the cream cheese isn’t smooth after beating, just leave it to set out a little longer then try again.
• You can absolutely make this a day or two in advance. It will keep beautifully.
• To easily spoon the marshmallow cream from the jar, first remove the lid and seal then microwave for 20-25 seconds.
• Use any brand 4-serving size box instant pudding in this recipe (around 4 ounces). 
• If it’s easier for you, feel free to use two 8-oz tubs of Cool Whip. You’ll use one (divided) in the chocolate filling then top the pie with the remaining tub.
• Light versions of all of these ingredients are great in this! I actually prefer the 1/3 less fat cream cheese (neufchatel cheese) in this recipe. Light Cool Whip and sugar-free pudding mix are great alternatives too.

https://www.southyourmouth.com/2022/05/triple-chocolate-brownie-cream-pie.html

Images and text © South Your Mouth LLC 2022

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