Cooler days make turning the oven back on feel like part of the season instead of a chore. These 17 brownie recipes range from classic chocolate squares and peanut butter layers to pumpkin spice, pecans, fruit, tiramisu, and sweet potato versions. Most are baked in the oven, with one air fryer option for a quicker batch. The mix gives you plenty of reasons to bring brownies back into the rotation as late summer starts giving way to fall.
Chocolate Brownies
Crackly tops and a dense chocolate center make Chocolate Brownies a strong place to start when baking season comes back around. The 45-minute recipe makes 16 with dark chocolate, butter, eggs, brown sugar, cocoa powder, flour, and chocolate chips. The batter is baked in a 9-inch square pan for 25 to 30 minutes, then cooled before slicing. A sprinkle of sea salt can go on top for a simple sweet-salty finish.
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Mint Chocolate Brownies
Rich chocolate layers with a cool mint finish make Mint Chocolate Brownies stand out on any dessert tray. They take 20 minutes to prepare and 45 minutes total, with a fudgy cocoa brownie base topped by creamy peppermint frosting and chocolate chips or drizzle. The recipe makes nine squares, so it works well for parties, holiday trays, or after-dinner treats. Chill them before slicing if you want cleaner edges and a firmer frosting layer.
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Pink Snoball Brownies
Pink coconut over a marshmallow-topped brownie base gives Pink Snoball Brownies a playful retro look once the pan is fully cooled and decorated. The 1-hour-40-minute recipe makes 15 using brownie mix, marshmallow fluff, vanilla frosting, shredded coconut, and pink food coloring. The brownies bake for 30 minutes, then need about an hour to cool. After that, the marshmallow layer and tinted coconut go on top for the finished look.
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Sweet Potato Brownies
Soft, fudgy squares with sweet potato worked into the batter make Sweet Potato Brownies a good bridge between chocolate baking and early fall ingredients. The 1-hour recipe makes 16 with mashed sweet potato, almond butter, cocoa powder, sugar, flour, olive oil, vanilla, and dark chocolate chips. The batter bakes in an 8-inch square pan for about 45 minutes. Let the brownies cool before lifting them out so the slices hold together cleanly.
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Buckeye Brownies
A thick peanut butter layer under glossy chocolate gives Buckeye Brownies the kind of stacked texture that makes each square feel substantial. The 1-hour-45-minute recipe makes 16 with brownie mix, peanut butter, butter, confectioners’ sugar, and semisweet or dark chocolate chips. The brownie base bakes first and cools completely before the peanut butter and chocolate layers go on. A full hour of chilling helps those layers firm up before slicing.
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Protein Brownies
Fudgy chocolate squares with extra chocolate chips make Protein Brownies look like a standard brownie tray despite the almond flour and whey protein in the batter. The 40-minute recipe makes 9 with almond flour, chocolate whey protein, chocolate chips, coconut oil, sugar, eggs, and vanilla. Everything bakes in an 8-inch square pan for 25 to 30 minutes. Cooling the pan completely before slicing helps the dense center stay neat instead of crumbling.
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Tiramisu Brownies
Coffee-soaked ladyfingers and mascarpone cream turn Tiramisu Brownies into a layered dessert that brings two familiar favorites into the same pan. The 2-hour-25-minute recipe makes 9 with brownie mix, mascarpone, heavy cream, powdered sugar, espresso, ladyfingers, cocoa powder, and optional dark rum. The brownie layer bakes first, then the tiramisu layers are assembled after it cools. A full hour of chilling helps the finished dessert slice cleanly.
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Sugar-Free Sweet Potato Brownies
Sweet potato and dates give Sugar-Free Sweet Potato Brownies their sweetness while cacao keeps the flavor firmly in brownie territory. The 40-minute recipe makes 15 with sweet potato puree, Medjool dates, almond milk, coconut oil, almond flour, tapioca flour, cacao powder, baking powder, and orange zest. The dates are softened and blended with the wet ingredients before everything is mixed together. The batter then bakes at 350°F until the center is set.
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Banana Pudding Brownies
Swirls of banana pudding cream through a chocolate base make Banana Pudding Brownies look like a bakery-style mashup without a complicated method. The 40-minute recipe makes 10 with brownie mix, cream cheese, milk, eggs, butter, and instant banana pudding mix. Half the chocolate batter goes into the pan first, followed by spoonfuls of the banana mixture. More batter and pudding are layered on top before swirling and baking for about 30 minutes.
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Lemon Brownies
Bright lemon glaze over soft citrus squares gives Lemon Brownies a lighter direction than the chocolate-heavy options in the group. The 35-minute recipe makes 16 with lemon zest, lemon juice, eggs, sugar, butter, flour, baking powder, and powdered sugar for the glaze. The batter bakes in an 8-inch square pan for 20 to 25 minutes. Once the brownies cool slightly, the lemon glaze goes over the top and sets before slicing.
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Strawberry Brownies
Fresh strawberry puree folded into a chocolate brownie base gives Strawberry Brownies a fruitier finish without losing the deep cocoa flavor. The 55-minute recipe makes 24 with strawberries, flour, butter, semisweet or dark chocolate, granulated sugar, brown sugar, eggs, and vanilla. The berries are blended and strained before joining the batter. Everything bakes in a 9-inch square pan, giving the finished brownies a soft center with berry flavor throughout.
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Zucchini Brownies
Chocolate chunks scattered through a moist cocoa batter make Zucchini Brownies look every bit like classic brownies even with shredded zucchini inside. The 45-minute recipe makes 16 with vegetable oil, sugar, vanilla, flour, cocoa powder, baking soda, zucchini, and semisweet chocolate chunks. The zucchini is folded into a very thick batter and left to sit briefly so its moisture loosens the mixture. The brownies then bake in an 8-inch square pan.
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Pecan Pie Brownies
A buttery pecan layer tucked inside chocolate batter gives Pecan Pie Brownies the kind of flavor that fits naturally as fall baking starts up again. The 50-minute recipe makes 12 with brownie mix, eggs, butter, chopped pecans, brown sugar, flour, and water. Half the brownie batter goes into the pan before the pecan mixture is spread over it. The remaining batter is spooned on top and lightly swirled before baking for 30 to 35 minutes.
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Football Shaped Brownies
Football shapes with simple white icing laces make Football Shaped Brownies an easy fit for the first stretch of fall game days. The 35-minute recipe makes 24 with milk chocolate brownie mix, oil or melted butter, water, eggs, powdered sugar, and milk. The brownies bake in a 9-by-13-inch pan before cooling completely. A football-shaped cutter makes the pieces, then a quick powdered sugar icing is piped on top to create the laces.
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Eggless Brownies
Dark chocolate and cocoa create a fudgy center in Eggless Brownies without using eggs in the batter. The 45-minute recipe makes 16 with dark chocolate, butter, cocoa powder, yogurt, powdered sugar, vanilla, flour, cornstarch, and salt. The chocolate and butter are melted together before the yogurt mixture and dry ingredients go in. After 25 to 30 minutes in the oven, the brownies are cooled and chilled before cutting for cleaner squares.
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Sourdough Brownies
A shiny crinkle top and a little tang from discard make Sourdough Brownies a useful way to bring sourdough starter into dessert baking. The 40-minute recipe makes 16 slices with dark chocolate, butter, sugar, vanilla, eggs, baking soda, and unfed sourdough starter. The chocolate and butter are melted first, then the starter is folded in gently near the end. The batter bakes for 25 to 28 minutes and cools briefly before leaving the pan.
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Pumpkin Spice Brownies
Pumpkin swirls and warm spice make Pumpkin Spice Brownies the clearest sign in the group that fall baking is back. The 1-hour-5-minute recipe makes 9 with fudge brownie mix, dark chocolate, cream cheese, pumpkin puree, sugar, egg, vanilla, pumpkin pie spice, and cinnamon. The pumpkin mixture is swirled through the chocolate batter before baking. The longer 50-minute oven time gives the pumpkin and brownie layers enough time to set together.
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