These homemade Costco-style chocolate muffins are rich, moist, and loaded with deep chocolate flavor. With a tender crumb and melty chocolate chips throughout, they truly rival the iconic bakery originals. I love making these indulgent muffins at home—they're perfect for breakfast, dessert, or an anytime chocolate fix.

Why You’ll Love This Recipe

I love this recipe because it perfectly captures the decadent, oversized muffins I find at Costco. The texture is soft and moist, thanks to sour cream and a mix of cocoa powder and chocolate chips. It uses simple ingredients I likely already have in my pantry, and the results are always bakery-worthy. Plus, making them at home means I can enjoy these jumbo chocolate muffins fresh and warm.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour
• baking powder
• baking soda
• kosher salt
• unsweetened cocoa powder
• hot water
• granulated sugar
• vegetable oil
• large eggs
• pure vanilla extract
• sour cream
• semi-sweet chocolate chips

Directions

1. I preheat my oven to 375°F and line a 6-cup jumbo muffin pan with liners or lightly grease them.
2. In a small bowl, I whisk together ¼ cup of cocoa powder with the hot water until smooth, then let it cool.
3. In another bowl, I mix the flour, remaining cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl, I whisk together the sugar, oil, eggs, and vanilla until smooth.
5. I add the sour cream and the cooled cocoa mixture to the wet ingredients and stir until combined.
6. Gradually, I mix in the dry ingredients, being careful not to overmix.
7. I fold in most of the chocolate chips, reserving some for the tops.
8. I divide the batter evenly into the muffin cups and sprinkle the remaining chips on top.
9. I bake them for 25–30 minutes or until a toothpick comes out clean.
10. I let them cool in the pan for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: 6 jumbo muffins
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes

Variations

• I sometimes make standard-sized muffins instead of jumbo ones—this yields about 12 muffins and they bake in 18–22 minutes.
• For a deeper chocolate flavor, I add a teaspoon of espresso powder to the batter.
• If I want a nutty crunch, I toss in a handful of chopped walnuts or pecans.
• Swapping in dark chocolate or white chocolate chips gives a fun twist.
• When I’m out of sour cream, full-fat Greek yogurt works well too.

Storage/Reheating

• I store these muffins in an airtight container at room temperature for up to 3 days.
• In the fridge, they last up to a week, and I just warm them before serving.
• To freeze, I wrap each muffin individually and store them in a freezer-safe bag for up to 3 months.
• When reheating, I microwave a thawed muffin for 20–30 seconds to bring back the fresh-baked feel.

FAQs

Can I make these with standard muffin tins?

Yes, I often use a 12-cup muffin tin instead. I just reduce the baking time to around 18–22 minutes.

What’s the secret to making them taste like Costco’s?

Using both cocoa powder and real chocolate chips, along with sour cream, gives them that rich, moist texture that tastes just like the ones from the bakery.

Can I freeze these muffins?

Absolutely. I wrap each one in plastic wrap and store them in the freezer for up to 3 months. They reheat beautifully.

Why do I need to bloom the cocoa in hot water?

Blooming enhances the chocolate flavor. Mixing cocoa with hot water releases its richness, giving the muffins a deeper taste.

Do I have to use sour cream?

Sour cream is ideal for moisture and tenderness, but I sometimes use full-fat Greek yogurt when I need a substitute.

Conclusion

These copycat Costco chocolate muffins hit all the right notes—rich, moist, deeply chocolaty, and perfectly oversized. I love how easy they are to make at home and how they satisfy my sweet tooth every time. Whether I serve them for breakfast or dessert, these muffins always disappear fast.

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Costco Chocolate Muffins (Copycat Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 6 jumbo muffins
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These homemade Costco-style chocolate muffins are rich, moist, and packed with deep chocolate flavor, mimicking the indulgent bakery muffins from Costco.

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Ingredients

• 1 ⅔ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ¾ cup unsweetened cocoa powder, divided
• ½ cup hot water
• 1 cup granulated sugar
• ⅓ cup vegetable oil
• 2 large eggs plus 1 yolk, at room temperature
• 2 teaspoons pure vanilla extract
• ¾ cup sour cream, at room temperature
• 15 ounces semi-sweet chocolate chips, about 2 ½ cups, divided

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Instructions

1. Preheat the oven to 375°F (190°C). Line a 6-cup jumbo muffin tin with liners or grease each cup.
2. Whisk ¼ cup cocoa powder with hot water in a small bowl until smooth and set aside to cool.
3. In a medium bowl, whisk flour, remaining cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl, whisk sugar, vegetable oil, eggs, yolk, and vanilla until smooth.
5. Stir in sour cream and cooled cocoa mixture until incorporated.
6. Gradually stir in dry ingredients until just combined, avoiding overmixing.
7. Fold in 2 cups of chocolate chips, reserving ½ cup for topping.
8. Divide batter evenly in muffin cups, filling each about ¾ full. Top with reserved chocolate chips.
9. Bake for 25–30 minutes, or until a toothpick comes out clean.
10. Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

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Notes

• Use natural, unsweetened cocoa for best results.
• Full-fat Greek yogurt can substitute sour cream, with slight flavor changes.
• Store in an airtight container at room temperature for 3 days or refrigerate for a week.
• Freeze individually wrapped muffins for up to 3 months.
• Batter can be prepped and refrigerated up to 24 hours in advance.

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Nutrition

• Serving Size: 1 jumbo muffin
• Calories: 580
• Sugar: 40g
• Sodium: 320mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 65mg

This Strawberry Cheesecake Dump Cake is a delightful fusion of creamy cheesecake, juicy strawberries, and a buttery cake topping. It's the perfect dessert for any occasion, combining rich flavors with a simple preparation method.

Why You’ll Love This Recipe

I love how this recipe brings together the classic flavors of strawberry cheesecake in a fuss-free dump cake format. It's incredibly easy to make, requiring minimal ingredients and effort. Whether I'm hosting a gathering or craving a sweet treat, this dessert never disappoints.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups fresh strawberries, sliced
• 8 ounces cream cheese, softened
• 1 box (15.25 ounces) yellow cake mix
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• 1 cup milk
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. Prepare the strawberries by washing and slicing them. If desired, sprinkle a little sugar over them and let sit for 10 minutes to enhance their sweetness.
3. In a medium bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla extract and mix until well combined.
4. Spread the sliced strawberries evenly over the bottom of the prepared baking dish.
5. Dollop the cream cheese mixture over the strawberries, spreading it gently to cover the fruit layer.
6. Sprinkle the dry cake mix evenly over the cream cheese layer.
7. Drizzle the melted butter over the top of the cake mix, ensuring most of the surface is moistened.
8. Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly.
9. Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.

Servings and Timing

This recipe yields approximately 12 servings. Preparation time is about 15 minutes, with a baking time of 40-45 minutes, totaling around 1 hour from start to finish.

Variations

• Fruit Variations: I sometimes swap out the strawberries for other fruits like blueberries, raspberries, or a mix of berries for a different flavor profile.
• Cake Mix Options: While yellow cake mix is my go-to, white or vanilla cake mix also work well. For a more intense strawberry flavor, strawberry cake mix is a great choice.
• Add-Ins: Adding a handful of chopped nuts or a sprinkle of cinnamon on top before baking adds an extra layer of flavor and texture.

Storage/Reheating

• Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dump cake freezes well. I wrap individual portions tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, I place a portion in the microwave for about 30 seconds or warm it in a 350°F (175°C) oven for 10-15 minutes until heated through.

FAQs

What is a dump cake?

A dump cake is a simple dessert where ingredients are "dumped" into a baking dish without mixing, then baked. It's known for its ease and delicious results.

Can I use frozen strawberries?

Yes, I can use frozen strawberries. I make sure to thaw and drain them well before using to prevent excess moisture in the cake.

Do I need to mix the cake mix before adding it?

No, I sprinkle the dry cake mix directly over the cream cheese layer. The butter drizzled on top will moisten it during baking.

Can I make this dessert ahead of time?

Absolutely. I often prepare it a day in advance and store it in the refrigerator. I reheat it before serving for the best taste.

What can I serve with this dump cake?

I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Conclusion

This Easy Strawberry Cheesecake Dump Cake is a crowd-pleaser that's as simple to make as it is delicious. With its layers of sweet strawberries, creamy cheesecake, and buttery cake topping, it's a dessert that I find myself returning to time and again. Whether for a special occasion or a casual get-together, it's sure to impress.

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Easy Strawberry Cheesecake Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Easy Strawberry Cheesecake Dump Cake blends juicy strawberries, creamy cheesecake, and a buttery cake topping in a quick, fuss-free dessert perfect for any occasion.

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Ingredients

• 2 cups fresh strawberries, sliced
• 8 ounces cream cheese, softened
• 1 box (15.25 ounces) yellow cake mix
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• 1 cup milk
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
2. Wash and slice the strawberries. Optionally, sprinkle with sugar and let sit for 10 minutes.
3. In a medium bowl, beat the cream cheese and granulated sugar until smooth. Mix in the vanilla extract.
4. Spread the sliced strawberries evenly in the baking dish.
5. Dollop and gently spread the cream cheese mixture over the strawberries.
6. Sprinkle the dry cake mix evenly over the cream cheese layer.
7. Drizzle the melted butter over the cake mix, covering as much as possible.
8. Bake for 40-45 minutes, until the top is golden and edges are bubbly.
9. Let cool slightly before serving. Serve warm or at room temperature.

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Notes

• Use different fruits like blueberries or raspberries for variation.
• White, vanilla, or strawberry cake mix can be substituted.
• Add chopped nuts or cinnamon for extra texture and flavor.
• Store leftovers in the refrigerator for up to 3 days.
• Freeze individual portions for up to 3 months and thaw before reheating.

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Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 22g
• Sodium: 280mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

New Orleans pecan pralines are a rich, sweet Southern candy made from sugar, cream, butter, and pecans. These melt-in-your-mouth confections are a staple of Louisiana cuisine and are often gifted during holidays or enjoyed as a homemade treat year-round. With their creamy texture and nutty crunch, these pralines bring a little bit of Southern charm to every bite.

Why You’ll Love This Recipe

I love this recipe because it brings together simple pantry ingredients to create a decadent, old-fashioned candy that tastes like it came straight out of a New Orleans confectionery. The balance between the creamy, caramelized sugar base and the toasted pecans is irresistible. Plus, it’s surprisingly easy to make with a little patience and the right technique. I also appreciate that it’s a perfect homemade gift and keeps well when stored properly.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Granulated sugar
• Light brown sugar
• Heavy cream
• Unsalted butter
• Vanilla extract
• Salt
• Pecan halves

Directions

1. I start by preparing a baking sheet lined with parchment paper so it’s ready when the pralines are done cooking.
2. In a heavy-bottomed saucepan, I combine both sugars and heavy cream over medium heat, stirring constantly until the sugars dissolve.
3. I add butter and continue cooking, stirring frequently. I use a candy thermometer and cook the mixture until it reaches the soft ball stage, around 238–240°F (114–115°C).
4. Once it reaches temperature, I remove it from the heat and stir in the vanilla extract, salt, and pecan halves.
5. I beat the mixture with a wooden spoon for several minutes until it starts to thicken and lose its gloss. This is the critical stage where the candy sets up correctly.
6. Using a spoon, I quickly drop heaping tablespoons of the mixture onto the prepared baking sheet, forming individual pralines.
7. I let them cool completely at room temperature until firm and set.

Servings and timing

This recipe makes about 18–24 pralines, depending on size.
Prep time: 10 minutes
Cook time: 20–25 minutes
Cooling time: 30–40 minutes
Total time: About 1 hour and 15 minutes

Variations

• I sometimes add a splash of bourbon with the vanilla for a deeper flavor.
• For a spiced version, I stir in a pinch of cinnamon or nutmeg.
• If I want a creamier praline, I add a bit more cream and reduce the beating time to keep the mixture soft.
• Toasted pecans enhance the nuttiness, so I occasionally roast them beforehand for a richer taste.

Storage/reheating

I store the pralines in an airtight container at room temperature. They keep well for up to 1 week. For longer storage, I refrigerate them and let them come to room temperature before serving. I never reheat them, as it affects the texture, but if one gets slightly too firm, I’ll warm it in my hands or let it sit out for a few minutes to soften slightly.

FAQs

What’s the best way to prevent grainy pralines?

I make sure to stir continuously and avoid scraping the sides of the pan while cooking to prevent crystallization.

Can I use dark brown sugar instead of light brown sugar?

Yes, I’ve used dark brown sugar before. It adds a deeper molasses flavor, which works beautifully if I want a richer candy.

Do I have to use a candy thermometer?

While not strictly necessary, I find that using a thermometer ensures consistent results, especially for reaching the soft ball stage.

Why did my pralines not set?

If they didn’t reach the right temperature or I didn’t beat them long enough after cooking, they might remain too soft. I always wait until the mixture thickens and dulls slightly before spooning.

Can I freeze pecan pralines?

I don’t recommend freezing them, as the texture can change. But if I must, I wrap each praline in parchment and place them in a sealed container, thawing at room temperature before eating.

Conclusion

These New Orleans pecan pralines are a classic Southern treat that always impress. I love making them for gatherings, holidays, or simply to satisfy my sweet tooth. Their creamy texture and crunchy pecans offer the perfect bite of indulgence, and they’re easier to make than most people think. Give them a try and bring a taste of Louisiana into your kitchen.

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New Orleans Pecan Pralines

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 18–24 pralines
• Category: Dessert
• Method: Stovetop
• Cuisine: Southern
• Diet: Vegetarian

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Description

New Orleans pecan pralines are rich, creamy Southern candies made with sugar, cream, butter, and pecans, offering a melt-in-your-mouth texture and nutty crunch.

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Ingredients

• 1 cup granulated sugar
• 1 cup light brown sugar
• ½ cup heavy cream
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups pecan halves

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Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a heavy-bottomed saucepan, combine granulated sugar, light brown sugar, and heavy cream over medium heat, stirring until sugars dissolve.
3. Add butter and continue cooking, stirring frequently. Use a candy thermometer and cook until the mixture reaches 238–240°F (soft ball stage).
4. Remove from heat and stir in vanilla extract, salt, and pecan halves.
5. Beat the mixture with a wooden spoon until it begins to thicken and lose its gloss.
6. Quickly drop heaping tablespoons of the mixture onto the prepared baking sheet to form individual pralines.
7. Allow pralines to cool completely at room temperature until firm and set.

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Notes

• Use a candy thermometer for best results.
• Do not scrape the sides of the pan to prevent crystallization.
• Roasting the pecans adds depth to the flavor.
• Add bourbon or spices for flavor variations.

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Nutrition

• Serving Size: 1 praline
• Calories: 180
• Sugar: 21g
• Sodium: 30mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg

This Pecan Pie Dump Cake brings together the gooey richness of a classic pecan pie with the buttery crumble of a yellow cake mix. It’s my go-to when I crave a sweet, nutty dessert that feels indulgent but takes minimal effort to prepare. With layers of caramel, syrup, and pecans, each bite is a blend of crunch and melt-in-your-mouth goodness.

Why You’ll Love This Recipe

I love how simple this recipe is—there’s no need to make pie crust or use a mixer. I just layer everything in a baking dish and let the oven do the work. The caramel and syrup create a luscious filling, while the cake mix bakes into a golden, buttery topping. Whether I serve it warm with ice cream or eat it straight from the pan, it’s always a hit.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup caramel sauce
• 1 cup maple syrup or corn syrup
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 2 cups pecan halves
• 1 box (15 oz) yellow cake mix
• 1 cup unsalted butter, melted

Optional add-ins:

• 1 tablespoon bourbon
• ½ cup chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large bowl, I mix the caramel sauce, maple or corn syrup, brown sugar, vanilla, and cinnamon until well combined.
3. I stir in the pecans, making sure they’re fully coated.
4. I pour the mixture into the baking dish and spread it out evenly.
5. I sprinkle the dry yellow cake mix evenly over the top.
6. I drizzle the melted butter over the cake mix, trying to cover as much as possible.
7. I bake it for 35 to 40 minutes, or until the top is golden and the edges are bubbling.
8. I let it cool for about 15 minutes before serving.

Servings and Timing

• Servings: 8 to 10
• Prep Time: 10 minutes
• Bake Time: 35 to 40 minutes
• Cooling Time: 15 minutes
• Total Time: Around 1 hour

Variations

• I like to swap the maple syrup for dark corn syrup for a deeper flavor.
• Sometimes I add a teaspoon of nutmeg or allspice for extra warmth.
• When I want a lighter dessert, I cut the brown sugar in half.
• For more crunch, I toss in chopped pecans on top before baking.
• When I’m in the mood for something extra decadent, I stir in chocolate chips or a splash of bourbon.

Storage/Reheating

I keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. If I want to save it longer, I freeze individual portions for up to 3 months. When reheating, I microwave a slice for 20 to 30 seconds or warm it in the oven at 350°F for about 10 minutes.

FAQs

What is a dump cake?

A dump cake is a quick and easy dessert where I layer ingredients—typically a sweet filling and dry cake mix—into a dish and bake. No mixing bowls or fancy steps required.

Can I substitute the pecans with another nut?

Yes, I sometimes use walnuts or almonds if I want a change. Each nut brings its own texture and taste.

Do I have to use both caramel and syrup?

I prefer using both for the richest flavor, but if I only have one on hand, I go with it. The cake still turns out great.

How do I make this gluten-free?

I simply swap the regular cake mix with a gluten-free yellow cake mix. The rest of the ingredients are naturally gluten-free.

Can I make this in advance?

Yes, I often make it a day ahead and store it covered at room temperature. When it’s time to serve, I warm it up slightly or serve it as is.

Conclusion

This Pecan Pie Dump Cake is one of the easiest and most satisfying desserts I make. It delivers that classic pecan pie flavor without the hassle, and it’s endlessly adaptable to my tastes. Whether I serve it for a special occasion or just because, it never disappoints.

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Pecan Pie Dump Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Pecan Pie Dump Cake is a delicious and easy-to-make dessert combining the gooey richness of pecan pie with the buttery crunch of a cake mix topping. Perfect for holidays and gatherings.

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Ingredients

• 1 cup (240ml) caramel sauce
• 1 cup (240ml) maple syrup or corn syrup
• ½ cup (100g) brown sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 2 cups (200g) pecan halves
• 1 box (15 oz) yellow cake mix
• 1 cup (230g) unsalted butter, melted
• Optional: 1 tablespoon bourbon
• Optional: ½ cup chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large bowl, combine the caramel sauce, maple syrup or corn syrup, brown sugar, vanilla extract, and cinnamon. Mix well.
3. Fold in the pecan halves until they are evenly coated.
4. Pour the pecan mixture into the prepared baking dish, spreading it out evenly.
5. Evenly sprinkle the dry yellow cake mix over the pecan mixture.
6. Drizzle the melted butter over the cake mix, ensuring it covers as much of the surface as possible.
7. Bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
8. Allow the cake to rest for 15 minutes before serving.

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Notes

• Use dark corn syrup for a richer flavor.
• Add nutmeg or allspice for a spiced variation.
• Reduce brown sugar to ¼ cup for less sweetness.
• Top with chopped pecans for added crunch.
• Add chocolate chips for a twist.

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Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 40g
• Sodium: 320mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

This no-bake Oreo pie is a delightful dessert that combines a crunchy Oreo crust with a creamy, cookies-and-cream cheesecake filling. It's a perfect treat for any occasion, requiring no oven and minimal effort.

Why You’ll Love This Recipe

I love how this recipe brings together the rich flavors of Oreos and cream cheese into a luscious, no-bake dessert. It's incredibly easy to prepare, making it ideal for both novice and experienced bakers. The combination of textures—from the crunchy crust to the smooth filling—makes every bite satisfying.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 25 Oreo cookies (including filling)
• 5 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• ¾ cup powdered sugar
• 2 cups whipped topping, thawed
• 10 Oreo cookies, chopped

Directions

1. Prepare the crust: I crush 25 Oreo cookies (with filling) into fine crumbs using a food processor. Then, I mix in the melted butter until well combined.
2. Form the crust: I press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. To ensure a firm crust, I refrigerate it while preparing the filling.
3. Make the filling: In a mixing bowl, I beat the softened cream cheese until smooth. I add the powdered sugar and continue beating until well incorporated.
4. Add whipped topping: I fold in the whipped topping gently until the mixture is smooth and creamy.
5. Incorporate chopped Oreos: I stir in the chopped Oreo cookies, distributing them evenly throughout the filling.
6. Assemble the pie: I pour the filling into the prepared crust, smoothing the top with a spatula.
7. Chill: I refrigerate the pie for at least 1 hour and 20 minutes, or until set.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Chill Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes

Variations

• Minty Twist: I sometimes use mint-flavored Oreo cookies for a refreshing variation.
• Peanut Butter Delight: Adding a layer of peanut butter between the crust and filling gives a delightful twist.
• Chocolate Lovers: Drizzling melted chocolate over the top enhances the richness.

Storage/Reheating

I store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. Since it's a no-bake dessert, reheating isn't necessary.

FAQs

Can I use a store-bought Oreo crust?

Yes, I can use a pre-made Oreo crust to save time. However, making it from scratch gives a fresher taste.

Can I make this pie ahead of time?

Absolutely. I often prepare it a day in advance and let it chill overnight for the best texture.

Can I freeze the Oreo pie?

Yes, I can freeze the pie for up to a month. I wrap it tightly in plastic wrap and aluminum foil. Before serving, I thaw it in the refrigerator.

What can I use instead of whipped topping?

If I prefer, I can use homemade whipped cream. I whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

Can I use reduced-fat cream cheese?

Yes, I can use reduced-fat cream cheese, but the filling might be slightly less rich and creamy.

Conclusion

This no-bake Oreo pie is a crowd-pleaser that's simple to make and delicious to eat. Whether I'm serving it at a party or enjoying a slice at home, it's always a hit. The combination of crunchy crust and creamy filling makes it a dessert I'll return to time and again.

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No-Bake Oreo Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

This no-bake Oreo pie features a crunchy Oreo crust and a creamy cookies-and-cream cheesecake filling. It's an easy, crowd-pleasing dessert perfect for any occasion.

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Ingredients

• 25 Oreo cookies (including filling)
• 5 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• ¾ cup powdered sugar
• 2 cups whipped topping, thawed
• 10 Oreo cookies, chopped

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Instructions

1. Crush 25 Oreo cookies (with filling) into fine crumbs using a food processor.
2. Mix in the melted butter until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate to set the crust.
4. In a bowl, beat the softened cream cheese until smooth.
5. Add powdered sugar and beat until fully incorporated.
6. Gently fold in the whipped topping until smooth and creamy.
7. Stir in the chopped Oreo cookies.
8. Pour the filling into the prepared crust and smooth the top.
9. Refrigerate the pie for at least 1 hour and 20 minutes or until set.

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Notes

• Store leftovers in the fridge for up to 3 days.
• Can be frozen for up to 1 month and thawed in the fridge before serving.
• Use a store-bought Oreo crust for convenience.
• Homemade whipped cream can substitute whipped topping.
• Reduced-fat cream cheese may result in a less rich filling.

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Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 27g
• Sodium: 310mg
• Fat: 26g
• Saturated Fat: 13g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg

These lemon brownies are a zesty, refreshing twist on the classic chocolate version. I get a perfectly fudgy, soft texture with bold lemon flavor in every bite. Topped with a tangy glaze, they’re a sweet citrus dream that's perfect for any time of year.

Why You’ll Love This Recipe

I love how easy these lemon brownies are to whip up with just a handful of ingredients. The bright lemon zest and juice give them a fresh, natural flavor that stands out. The texture is soft and chewy, not cakey, and the glaze adds the perfect touch of sweetness and tang. Whether I’m making them for a family gathering or just to satisfy a lemon craving, they never disappoint.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownies:

• yellow cake mix
• lemon instant pudding mix
• fresh lemon juice
• eggs
• lemon zest

For the glaze:

• powdered sugar
• lemon juice (adjust to desired consistency)
• lemon zest (optional for garnish)

Directions

1. I preheat the oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper, then spray it lightly with non-stick cooking spray.
2. In a medium bowl, I combine the dry cake mix, lemon pudding mix, lemon juice, eggs, and lemon zest using a hand mixer until smooth and well combined.
3. I pour the batter into the prepared pan, spreading it out evenly.
4. I bake the brownies for 22–24 minutes, until a toothpick inserted into the center comes out with moist crumbs.
5. After removing them from the oven, I let them cool in the pan for 10 minutes, then lift them out using the parchment paper and cool them completely on a wire rack.
6. For the glaze, I whisk together powdered sugar and lemon juice until smooth and drizzle it over the cooled brownies.
7. I sometimes finish with extra lemon zest on top before slicing and serving.

Servings and Timing

• Servings: 9
• Prep Time: 12 minutes
• Cook Time: 24 minutes
• Total Time: 36 minutes

Variations

• I like to switch it up by using lime or orange juice and zest for a different citrus profile.
• Sometimes I fold in white chocolate chips for added sweetness.
• For a twist in the glaze, I add a splash of vanilla or swap lemon juice for orange juice.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 3 days. If I need them to last longer, I keep them in the fridge for up to a week. For freezing, I wrap each brownie in plastic and store them in a freezer-safe bag or container for up to 3 months. I thaw them at room temperature before enjoying. If I want them slightly warm, a quick 10-second zap in the microwave does the trick.

FAQs

How do I know when the brownies are done baking?

I check them by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, they’re ready.

Can I use a different pan size?

Yes, but if I use a larger pan, the brownies will be thinner and may bake faster. I keep a close eye and adjust the baking time as needed.

Can I make these brownies gluten-free?

Yes, I just substitute a gluten-free yellow cake mix and ensure all other ingredients are gluten-free.

Is lemon pudding mix essential?

It helps with the moist texture and strong lemon flavor. If I don’t have it, the flavor and texture might change, but the brownies will still be good.

Can I double the recipe?

Definitely. I double everything and bake it in a 9x13-inch pan, checking for doneness around the 30-minute mark.

Conclusion

These lemon brownies are one of my favorite citrus desserts. They’re quick to prepare, full of lemony flavor, and always a hit whether I’m serving them at a party or enjoying one with coffee. I love how they balance sweet and tart, with that rich, chewy brownie texture I crave.

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Lemon Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 12 minutes
• Cook Time: 24 minutes
• Total Time: 36 minutes
• Yield: 9 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These lemon brownies offer a moist, fudgy texture bursting with zesty lemon flavor and are topped with a tangy glaze, making them a refreshing and sweet citrus treat.

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Ingredients

• 15.25 ounces yellow cake mix
• 3.4 ounces lemon instant pudding mix
• ⅓ cup fresh lemon juice
• 3 large eggs
• 1 teaspoon lemon zest
• 1 cup powdered sugar
• 1 tablespoon lemon juice (more if needed)
• Lemon zest, for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Line an 8-inch square baking pan with parchment paper and lightly spray with non-stick cooking spray.
3. In a medium-sized mixing bowl, combine the dry cake mix, dry pudding mix, lemon juice, eggs, and lemon zest using an electric hand mixer until well blended.
4. Pour the batter into the prepared baking pan and spread evenly with a spatula.
5. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean or with only moist crumbs.
6. Remove from the oven and let cool in the pan for 10 minutes.
7. Using the parchment paper, lift the brownies out of the pan and allow them to cool completely on a wire rack.
8. While the brownies are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
9. Once the brownies are completely cooled, drizzle the glaze over the top and sprinkle with additional lemon zest if desired.
10. Cut into squares and serve.

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Notes

• Ensure the brownies are completely cool before glazing for best results.
• Adjust the lemon juice in the glaze to reach your desired consistency.
• Store in an airtight container to maintain freshness.
• For a stronger lemon flavor, increase the amount of lemon zest.

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Nutrition

• Serving Size: 1 brownie
• Calories: 220
• Sugar: 22g
• Sodium: 210mg
• Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 45mg

Hot Fudge Pie is a rich, gooey dessert that combines the deep flavors of chocolate fudge with a buttery, flaky pie crust. It's a perfect treat for any occasion, whether it's a casual family dinner or a festive gathering.

Why You’ll Love This Recipe

I love how this pie brings together the best of both worlds: the dense, fudgy texture of brownies and the crisp, buttery crust of a classic pie. It's simple to make, yet delivers a decadent experience that's sure to impress. The addition of semi-sweet chocolate chips adds an extra layer of indulgence, making each bite a chocolate lover's dream.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ cup unsalted butter, cold and cut into small pieces
• ¼ cup ice water (more if needed)

For the Fudge Filling:

• ½ cup unsalted butter
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ cup semi-sweet chocolate chips (optional, for extra gooeyness)

Directions

1. Prepare the Crust:
   • In a large bowl, combine the flour and sugar.
   • Add the cold butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, until the dough comes together. Be careful not to overmix.
   • Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
3. Roll Out the Dough:
   • On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
   • Gently transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough.
4. Bake the Crust:
   • Line the crust with parchment paper and fill with pie weights or dried beans.
   • Bake for 15 minutes, then remove the parchment and weights. Bake for an additional 5 minutes. Set aside to cool.
5. Prepare the Fudge Filling:
   • In a medium saucepan, melt the butter over low heat.
   • Stir in the sugar, cocoa powder, and salt until well combined.
   • Remove from heat and whisk in the eggs, one at a time, until smooth. Stir in the vanilla extract.
   • Fold in the flour until just combined. If using, mix in the chocolate chips.
6. Assemble and Bake:
   • Pour the fudge filling into the pre-baked crust and smooth the top.
   • Bake for 25-30 minutes, or until the center is set but still slightly gooey.
7. Cool and Serve:
   • Allow the pie to cool completely before slicing.
   • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence.

Servings and Timing

• Servings: 8
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Variations

• Nutty Delight: I like to add ½ cup of chopped walnuts or pecans to the filling for a crunchy texture.
• Mint Chocolate: A teaspoon of peppermint extract gives the pie a refreshing twist.
• Espresso Infusion: Incorporating a tablespoon of instant espresso powder enhances the chocolate flavor.

Storage/Reheating

• Refrigeration: I store leftover Hot Fudge Pie in the refrigerator, covered with plastic wrap or aluminum foil. It keeps well for up to 5 days.
• Freezing: For longer storage, I wrap the pie tightly in plastic wrap and aluminum foil, then freeze it. It can be frozen for up to 3 months. To serve, I thaw it overnight in the refrigerator and reheat slices in the microwave or oven.

FAQs

How do I know when the pie is done baking?

I check if the edges are set and the center is slightly gooey. It will continue to set as it cools.

Can I use a store-bought pie crust?

Yes, I often use a store-bought crust to save time. Just follow the package instructions for pre-baking.

What can I serve with Hot Fudge Pie?

I love serving it with vanilla ice cream, whipped cream, or a drizzle of chocolate or caramel sauce.

Can I make this pie ahead of time?

Absolutely. I prepare the pie a day in advance and store it in the refrigerator. I reheat slices before serving.

Is it possible to make this pie gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.

Conclusion

Hot Fudge Pie is a decadent dessert that's simple to make yet delivers an indulgent experience. Its rich, fudgy filling and buttery crust make it a favorite for any occasion. Whether served warm with ice cream or enjoyed on its own, it's a treat that never disappoints.

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Hot Fudge Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

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Description

Hot Fudge Pie is a rich, gooey dessert that blends the dense texture of brownies with a buttery pie crust, making it a chocolate lover’s delight.

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Ingredients

• 1 ½ cups all-purpose flour (for crust)
• ¼ cup granulated sugar (for crust)
• ½ cup unsalted butter, cold and cut into small pieces (for crust)
• ¼ cup ice water (more if needed, for crust)
• ½ cup unsalted butter (for filling)
• 1 cup granulated sugar (for filling)
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour (for filling)
• ½ cup semi-sweet chocolate chips (optional)

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Instructions

1. In a large bowl, combine flour and sugar for the crust. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
2. Preheat oven to 350°F (175°C).
3. Roll dough on a floured surface and fit into a 9-inch pie dish. Trim edges.
4. Line crust with parchment paper and fill with weights. Bake for 15 minutes, remove weights and bake 5 more minutes. Let cool.
5. In a saucepan, melt butter. Stir in sugar, cocoa powder, and salt. Remove from heat. Whisk in eggs one at a time, then add vanilla.
6. Stir in flour until just combined. Fold in chocolate chips if using.
7. Pour filling into cooled crust and smooth top. Bake for 25-30 minutes until set but still gooey in center.
8. Cool completely before slicing. Serve warm with ice cream or whipped cream.

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Notes

• Add nuts like walnuts or pecans for crunch.
• Use peppermint extract for a minty variation.
• Espresso powder enhances chocolate flavor.
• Store in fridge up to 5 days or freeze up to 3 months.

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Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 30g
• Sodium: 120mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 75mg