Dr Pepper Brownies
Easy, moist chocolate brownies made with Dr Pepper soda. These 7-ingredient brownies require no eggs or oil and are ready in just 45 minutes.
Ingredients
- 1 1/4 cups all-purpose flour spoon and level for accuracy
- 1 cup sugar granulated white sugar
- 2/3 cup cocoa powder unsweetened
- 1/2 teaspoon baking powder fresh for best rise
- 12 ounces Dr Pepper 1 standard can, room temperature
- 1/2 cup semi-sweet chocolate chips
- 1 dash cinnamon about 1/8 teaspoon
Instructions
- Preparation
- Preheat oven to 350°F.
- Line a 9x9 inch baking pan with parchment paper, leaving overhang on the sides, or spray thoroughly with cooking spray.
- Mix Dry Ingredients
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, and cinnamon.
- Whisk together until completely blended with no lumps.
- Add Dr Pepper
- Pour the entire can of Dr Pepper into the dry ingredients.
- Stir gently with a wooden spoon or spatula until no dry flour streaks remain. The batter will be thin and may bubble slightly.
- Add Chocolate Chips
- Fold in chocolate chips gently, reserving a few for topping if desired.
- Pour batter into prepared baking pan and spread evenly to all corners.
- Tap pan gently on counter to release air bubbles.
- Bake
- Place pan in center of preheated oven.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not completely clean).
- Cool and Serve
- Let brownies cool in pan for at least 15 minutes.
- Use parchment paper overhang to lift brownies out and place on cutting board.
- Cut into 16 squares with a sharp knife, wiping knife between cuts for cleaner edges.
Notes
Room Temperature Soda: Let Dr Pepper sit at room temperature for 30 minutes before using to prevent lumpy batter.
Don't Overbake: Brownies should look slightly underdone in the center when removed from oven. They continue cooking as they cool.
Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Freezing: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 1 hour or microwave for 15-20 seconds.
Variations: Can substitute with Diet Dr Pepper, Coca-Cola, root beer, or cherry cola for different flavors.
Pan Sizes: Use 9x13 pan for thinner brownies (20-25 minutes) or 8x8 pan for thicker brownies (40-45 minutes).
Serving Suggestion: Serve warm with vanilla ice cream and chocolate sauce for an extra special treat.
Claude can make mistakes. Please double-check responses.
Don't Overbake: Brownies should look slightly underdone in the center when removed from oven. They continue cooking as they cool.
Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Freezing: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 1 hour or microwave for 15-20 seconds.
Variations: Can substitute with Diet Dr Pepper, Coca-Cola, root beer, or cherry cola for different flavors.
Pan Sizes: Use 9x13 pan for thinner brownies (20-25 minutes) or 8x8 pan for thicker brownies (40-45 minutes).
Serving Suggestion: Serve warm with vanilla ice cream and chocolate sauce for an extra special treat.
Claude can make mistakes. Please double-check responses.
