Description

Craving a fudgy, chocolatey dessert with a fun twist? What if you could elevate a classic brownie with the unique, fizzy flavor of Dr Pepper in just 40 minutes? Say hello to Dr Pepper Brownies! These irresistible treats combine a milk chocolate brownie mix with Dr Pepper, semi-sweet chocolate chips, and a hint of vanilla for a moist, rich dessert with a subtle soda-inspired kick. Perfect for game days, potlucks, or a quick sweet fix, this beginner-friendly recipe delivers bold flavor with minimal effort.

Ingredients

For the Brownies

Milk Chocolate Brownie Mix (1 box, typically 18–20 oz): Provides a quick, reliable base for fudgy brownies.
Eggs (2 large): Bind the batter and add structure and richness.
Vegetable Oil (½ cup): Ensures a moist, tender texture.
Dr Pepper (¼ cup): Adds moisture and a subtle, unique flavor with caramel and spice notes.
Semi-Sweet Chocolate Chips (¾ cup): Enhance the chocolatey richness and add gooey pockets.
Vanilla Extract (1 tsp): Rounds out the flavors with a warm, aromatic note.

Substitutions and Variations

Brownie Mix: Use a fudge or dark chocolate brownie mix for a richer flavor; check the box for specific egg/oil requirements and adjust if needed.
Eggs: Replace with ½ cup applesauce or 2 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version.
Vegetable Oil: Swap with canola oil, melted butter, or coconut oil for a different flavor profile.
Dr Pepper: Substitute with cola, root beer, or cherry soda for a different soda twist; use flat soda for less fizz.
Chocolate Chips: Use milk chocolate, dark chocolate, or white chocolate chips; chopped chocolate bars or peanut butter chips work too.
Vegan Option: Use a vegan brownie mix, flax eggs, and vegan chocolate chips; ensure Dr Pepper is vegan (standard Dr Pepper is vegan-friendly).
Gluten-Free: Use a gluten-free brownie mix and ensure chocolate chips are gluten-free.

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Instructions

Prepare the Baking Pan:
- Preheat the oven to 350°F (175°C).
- Line a 9×9-inch non-stick baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray with non-stick spray to secure the paper.
- Tip: Ensure the parchment covers the sides to prevent sticking, and use a metal pan for even baking.
Mix the Brownie Batter:
- 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.
- Stir with a spatula or whisk until well combined and smooth, about 1–2 minutes.
- Tip: Mix until no dry mix remains but avoid overmixing to keep the brownies fudgy; fold in chocolate chips last to distribute evenly.
Pour the Batter:
- Pour the batter into the prepared 9×9-inch baking pan, spreading evenly with a spatula to ensure uniform thickness.
- Tip: Tap the pan gently on the counter to remove air bubbles and level the batter for a smooth top.
Bake:
- 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.
- Check for doneness: the edges should be set, and the center should be slightly soft for fudgy brownies.
- Tip: Avoid overbaking to maintain a fudgy texture; start checking at 30 minutes if your oven runs hot.
Cool the Brownies:
- Remove the pan from the oven and let the brownies cool in the pan on a wire rack for at least 20–30 minutes.
- Tip: Cool until just warm to make slicing easier; overly hot brownies may crumble when cut.
Slice and Serve:
- Use the parchment paper overhang to lift the brownies out of the pan and transfer to a cutting board.
- Slice into 9 large or 12 smaller squares using a sharp knife, wiping the blade between cuts for clean edges.
- Serve at room temperature, optionally with vanilla ice cream, whipped cream, or a glass of milk.
- Tip: Run the knife under hot water for smoother cuts, and serve on a platter to showcase the fudgy interior and chocolate chips.