Packed full of sweet treats, these Everything Chocolate Brownies are a fab way to include all your favourite chocolates and biscuits. I’ve thrown in rolos, bourbon biscuits, shortbread, white chocolate chips, salty pretzels and even some kit kats, milky ways and gold bars. Let your imagination go wild!
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I’ve been trying to decide which version of brownies to publish on Feast Glorious Feast from its very first day.
And I’ve made the decision roughly a million times. Everything from plain and simple to chocolate orange and bourbon biscuit. But I never quite got to it, despite regularly making and even testing a variety of different methods for the basic recipe.
And then one day I had an epiphany – there are millions of brownie recipes on the internet but what about a recipe for people that just can’t decide. Or a recipe for people that like variety. And that’s just what I’ve done!
I have of course already displayed my preference for excess in this way with my epic Easter Chocolate Traybake Cake. I think I might have a problem.
When You Say Everything?
I raided my kitchen and it turned out that I had quite a collection of brownie suitable fillings. From rolos to shortbread biscuit to salty pretzels, chocolate chunks and fudge pieces.
The great thing is that you don’t need to include exactly what I do – simply keep within some basic guidelines and you’ll be golden.
I do not include some things. I’m in this for variety not anarchy. I personally do not generally enjoy a nut in my brownie (peanuts in the base of my Chocolate Peanut Butter Cheesecake are the exception) so I don’t add any. But if you like nuts, then add your favourite.
I also take into account the various flavours of what I add. I generally keep to chocolate and vanilla type flavours with a little added caramel/fudge.
I’ve used orange flavoured kit kats and that worked out well. But I’ve decided against including biscoff cookies, anything chocolate mint or anything even more out there. So adding one additional flavour works but I wouldn’t add more than that.
I also opt not to include any wet elements like nutella or biscoff spread. Or any fruit. With the brownie batter being so packed with other ingredients, a swirl is not really possible. And incorporating it fully would change the overall flavour and texture of the brownie.
So nearly everything!
How to Serve Everything-But-The-Kitchen-Sink Brownies
The written recipe says to leave the brownies to cool for a couple of hours before either popping them in the fridge overnight or digging in. An overnight chill makes the brownies fudgy and easy to cut. They turn out great for transporting, eating on the go or if you simply prefer them that way.
Not chilling the brownies and diving in will result in gooey brownies. Which is exactly how I like them. If I can pick up a brownie then I’m not overly interested. Ideally I’ll take the very centre and dig in with a spoon.
It is safe to say then that once the golden warm-fresh-out-the-oven hour has passed, I do tend to warm my brownies before eating. 20 to 30 seconds in the microwave usually does the trick. I am also partial to a scoop of ice cream, a squirt of whipped cream from a can (don’t judge me) or a drizzle of double cream.
But I will of course merrily eat them not warm too. I specifically didn’t say “cold” in that sentence because very few baked goods taste any good when they’re actively cold. The flavours are dulled. So after the initial overnight chill, I would keep them at room temp.
Make Everything Chocolate Brownies into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
Lets face it, these brownies really are a feast unto themselves. But they do also make a great dessert. The first brownies I ever made were “American Brownies” from Delia Smith’s Complete Cookery Course. And so I’ve always associated brownies with American food.
So I’d serve these Everything Chocolate Brownies after a feast of Sticky BBQ Ribs, Maple Glazed Chicken Wings and a cracking Green Bean Casserole. Because a light spread is never my style, I’d probably go for a big bowl of Macaroni Cheese and Cheesy Pull Apart Garlic Bread too!
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for Everything Brownies
I don’t want to be entirely prescriptive about what you put in your brownies. This is such a great recipe to use up a bunch of stuff that you have in your baking drawer and pantry that it would be somewhat churlish for me to insist.
I would recommend that you stick somewhat in the ballpark of the types of fillings that have used however. Or you could end up with something very dry from using too much biscuit or very small and thin brownies from simply not putting enough in.
I’ve listed exactly what I did use in the recipe card below. As a quick guide I used roughly 260g of biscuits (cookies) and chocolate biscuit bars – specifically shortbread biscuits, gold bars, bourbon biscuits and kit kats.
I then used 150g of non biscuit chocolate bars – milky ways (these are called 3 Musketeers in the US) and rolos. And 225g of mixed chocolate chips, solid chocolate bars cut into chunks and some tiny fudge pieces.
The piece de resistance is the 40g of salted pretzels. I reserved around half of them as toppings and broke up the rest to go into the mixture. Salt and chocolate are glorious bedfellows, so if you can dig up some pretzels, they really are worth throwing in.
I am not of the opinion that you need to use super fancy high cocoa content chocolate in brownies. In fact I find “good quality” chocolate makes for overwhelmingly rich brownies that I don’t enjoy.
So I am a fan of 30p per 100g chocolate from discount supermarkets. You can use whatever dark chocolate you prefer. But please do not use “cooking chocolate” because it tastes weird.
I love to make milk chocolate brownies but the amount of sweet fillings in this brownie require some bitter darkness to counteract that. So I would recommend sticking with dark/plain/bittersweet chocolate.
This recipe simply needs regular plain or all purpose flour – nothing fancy.
But the main reason I’m including this note here is to say that it is not a mistake that there is no raising agent in this recipe. These are gooey/fudgy brownies and baking powder makes cakey brownies.
The joy of this recipe is how flexible the fillings are. I’ve talked about keeping within a vague ballpark of the ratio of biscuits to chocolate that I used above. And I’ve also discussed that you need to think about all the filling flavours working together.
With that in mind, there are a myriad of options that you can mix and match. A really popular cookie to include in any sweet treat is oreos. Or you can go with chocolate chip cookies, malted milks and even custard creams.
As for chocolate, I kept it simple with some chocolate chips and a few rogue pieces of bar chocolate which I chopped into chunks. I had a mix of white, milk and dark but you really can use whatever variety or mix you like.
And then we have chocolate bars (or candy bars to my friends across the pond). The vast majority are going to work and they don’t need to be branded either. Supermarket own brands are just as good. Caramel centres, wafers, nougat, nuts, biscuit – they’re all fair game.
This is also a perfect way to use up leftover Cadbury Roses, Quality Street, Celebrations and Heroes chocolates!
I would not however recommend changing the main brownie recipe. The ingredients are balanced and designed for the specified tin size. I would usually suggest trying a milk chocolate version but not this time, the whole thing will be far too sweet.
Make it Vegetarian or Vegan
This everything brownie recipe is naturally vegetarian assuming that you don’t use any non-vegetarian fillings. The most obvious culprit would be anything containing jelly (jello) or straight gelatin. Daim bars are a surprisingly non-vegetarian option here in the UK so do check the packets.
To make the brownies vegan is not impossible but you will need to make a number of swaps and checks. The first is to obviously check that all of your filling choices are vegan suitable. This is a good time to point out that that oreos are vegan and therefore are a great option.
In the brownie recipe itself, you will need to use a vegan butter substitute and switch out the eggs. I would recommend using a liquid vegan egg replacer. And you will need to use a vegan dark chocolate.
Make it Allergy Friendly
This recipe is free from nuts. I say this as all of the fillings that I used do not overtly use nuts. This could obviously vary if you use different fillings and obviously won’t be the case if you include actual nuts.
You must therefore check the ingredients list carefully. This also applies for the other allergens discussed below. There are many gluten/nut/dairy/egg free biscuits and chocolates available so substitute those in as required.
Gluten Free: Swap the plain flour for a gluten free flour blend.
Dairy Free: Use a dairy free butter and dairy free chocolate.
Egg Free: It is tricky to substitute the eggs in a brownie as they are a large part of the volume and texture. Using a liquid vegan egg substitute would be the best option.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Everything Chocolate Brownies
I am quite often rather loosey goosey with things like tin sizes. A little thicker here, a little thinner there and I’m not all that bothered. But I don’t think there is much leeway here. This recipe as written for 12 portions uses a 28x20cm (8″x11″) tin.
If you want to double the recipe, I would recommend making two batches. If you want to make a smaller batch – you could consider using a larger loaf tin.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
If you want sliceable fudgy brownies, it is best to get ahead so that they can spend the night literally chilling in the fridge. The brownies also keep really well so that can hang out for at least 3 or 4 days before being sliced and eaten.
I am usually pretty confident about saying that my bakes are freezable so they can truly be made in advance. But in this case it will depend on what fillings/toppings you use. Pretzel toppings will really not freeze terribly well for example.
If you do want to make and freeze, I would recommend fully incorporating all of the fillings into the brownie batter and not keeping any of them as a topping.
Leftover Chocolate Brownies
A quick 20 or 30 second blast in the microwave will revive any leftovers. They don’t really go especially dry but a quick refresh never hurts.
If you want to use the brownies in a way that doesn’t involve just eating them or serving with ice cream etc, you could break them down into chunks and add to ice cream sundaes. Or use as the base of a decadent trifle. Or even stir chunks into ice cream and refreeze it.
Everything Brownie Tips
Please do not be concerned about the amount of wobble on the brownies when you take them out of the oven. As long as the edges are set, the middle will firm up in the fridge. Or be nice and gooey to eat, whichever you prefer.
You might want to exercise caution about which fillings you reserve as toppings. White chocolate for example will tend to caramelize. If you don’t want that, simply don’t use it on top.
Make sure to reset (tare) your scales before weighing the next ingredient into the mixing bowl.
If you can foresee arguments about who gets what on top of their slice of brownie, you might want to be a little less random with the toppings. Simply make 12 small piles of the same topping selection.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Chocolate Recipes
Everything Chocolate Brownies
Fillings – These can be varied
- 75 g Shortbread Biscuits
- 75 g Bourbon Biscuits
- 75 g Milky Way Bars
- 60 g Kit Kats
- 50 g Gold Bars
- 75 g Rolos
- 75 g White Chocolate Chips
- 50 g Fudge Chunks
- 100 g Chocolate - Mix or Dark/White/Milk
- 40 g Pretzels
- 150 g Dark Chocolate
- 125 g Salted Butter
- 3 Eggs
- 175 g Caster Sugar (Superfine Sugar)
- 75 g Plain Flour (All Purpose)
- ¼ tsp Sea Salt Flakes
- Turn the oven on to 180c fan | 190c | 375f. Line a 28x20cm (8×11") Brownie Pan with baking parchment. Note that the pan size will need to change accordingly if you have changed the serving size from 12.
- Prepare roughly 650g-700g of fillings. Use a sharp knife to cut any biscuits and larger chocolate bars into smaller chunks. You can vary the size of the different fillings for extra texture.
- Reserve around 100g of the fillings for the top. I kept some pretzels whole for the topping
- Measure 150g Dark Chocolate into a microwaveable mixing bowl. Break it down into chunks. Also measure in 125g Salted Butter and cut this into similar sized chunks.
- Microwave in 30 second bursts giving the butter and chocolate a good stir each time until it is fully melted. If you don’t have a microwave you can do this in a saucepan on the hob.
- Crack 3 Eggs into the melted chocolate mix and measure in 175g Caster Sugar. Give everything a good stir until fully combined.
- Measure 75g Plain Flour and ¼ tsp Sea Salt Flakes and gently stir in.
- Pour all of the fillings into the brownie batter (except the bits you have reserved for the toppings). It might feel like there isn’t enough brownie batter to coat the fillings but keep mixing – it will come together.
- Tip the mixture into the lined baking tin. Spread it out to the corners and make sure it is fairly evenly spread out.
- Sprinkle over the reserved toppings. Press them down into the batter a little.
- Bake for 30 minutes. It should still be wobbly in the middle when you take it out.
- Allow to cool on a rack until totally cooled. You can take it out of the tin after around an hour – once it will hold its shape.
- For perfect sliceable fudgy brownies, pop the whole thing in the fridge overnight. Then slice and serve the next day.
- For instant gooey brownies, dig in but be warned that the slices won’t hold their shape and you might need a spoon (this is how I eat them!)