Description
Craving a fudgy, chocolatey treat with a surprising twist? Look no further than Dr Pepper Brownies! These indulgent brownies combine the rich flavor of a milk chocolate brownie mix with the subtle, caramel-like fizz of Dr Pepper, enhanced by semi-sweet chocolate chips and a hint of vanilla. Perfect for game days, potlucks, or a fun dessert at home, these brownies are as easy to make as they are unforgettable.
Ingredients
These brownies come together with a handful of ingredients that create a fudgy, flavorful dessert. Here’s what you need and why each matters:
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Milk Chocolate Brownie Mix (1 box, typically 18.3–19.9 oz): Provides a rich, chocolatey base with minimal effort.
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Eggs (2 large): Bind the batter and add structure for a fudgy texture.
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Vegetable Oil (½ cup): Keeps the brownies moist and tender.
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Dr Pepper (¼ cup): Adds a subtle caramel-cola flavor and slight carbonation for a tender crumb.
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Semi-Sweet Chocolate Chips (¾ cup): Enhance the chocolate flavor and create gooey pockets.
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Vanilla Extract (1 tsp): Rounds out the flavors with a warm, sweet note.
Substitutions and Variations
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Brownie Mix: Use a fudge or dark chocolate brownie mix for a deeper flavor, or a gluten-free mix for dietary needs.
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Oil: Swap for melted butter for a richer taste, or use avocado oil for a healthier option.
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Dr Pepper: Substitute with Cherry Dr Pepper, Coca-Cola, or root beer for a different soda twist; diet or zero-sugar versions work too.
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Chocolate Chips: Replace with milk chocolate, white chocolate, or peanut butter chips for varied flavor.
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Gluten-Free: Use a gluten-free brownie mix and ensure chocolate chips are gluten-free.
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Add-Ins: Mix in ½ cup chopped pecans, walnuts, or mini marshmallows for extra texture.
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Vegan: Use a vegan brownie mix, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and plant-based chocolate chips.
Instructions
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Preheat the Oven:
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Preheat your oven to 350°F (175°C).
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Line a 9×9-inch non-stick baking pan with parchment paper, leaving an overhang for easy removal, or grease the pan well.
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Prepare the Batter:
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In a large mixing bowl, combine 1 box milk chocolate brownie mix, 2 large eggs, ½ cup vegetable oil, ¼ cup Dr Pepper, ¾ cup semi-sweet chocolate chips, and 1 tsp vanilla extract.
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Stir with a spatula or whisk until well combined and smooth, ensuring no dry mix remains.
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Pour into the Pan:
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Pour the brownie batter into the prepared 9×9-inch baking pan.
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Spread evenly with a spatula to ensure uniform baking.
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Bake:
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Bake in the preheated oven for 32 minutes, or until a toothpick inserted in the center comes out almost clean with a few moist crumbs (avoid overbaking for fudgy brownies).
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Check at 30 minutes if your oven runs hot.
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Cool the Brownies:
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Remove the pan from the oven and let the brownies cool in the pan for at least 30 minutes to set.
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Slice and Serve:
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Use the parchment paper overhang to lift the brownies from the pan and transfer to a cutting board.
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Slice into 9–12 squares (depending on desired size) with a sharp knife.
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Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.
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Cooking Tips
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Don’t Overmix: Stir the batter just until combined to avoid tough brownies; a few lumps are okay.
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Check Dr Pepper: Use room-temperature Dr Pepper to blend smoothly; flat or fresh soda both work.
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Parchment Overhang: Ensure parchment extends over the pan’s edges for easy brownie removal without sticking.
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Test Doneness: Insert the toothpick slightly off-center to avoid chocolate chips, which may give a false “wet” reading.