Description
These Dill Pickle Brownies offer a surprising and delightful savory-sweet dessert experience. You get the rich chocolate flavor balanced perfectly with the tangy snap of dill pickles. It is a comforting treat from our family kitchen to yours, made easy for busy days.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chopped dill pickles (well-drained)
- 1/4 cup pickle brine (optional, for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Gently fold in the chopped dill pickles.
- Spread the batter evenly into your prepared pan.
- Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan before cutting.
- If desired, drizzle the top lightly with pickle brine before serving.
Notes
- Make sure your dill pickles are very dry before chopping and adding them to the batter. Excess moisture affects the brownie texture.
- For an extra layer of flavor, use dark cocoa powder.
- If you want a fudgier texture, slightly underbake the brownies by one or two minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: Approx. 250
- Sugar: Approx. 25g
- Sodium: Approx. 150mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: Varies
- Trans Fat: Trace
- Carbohydrates: Approx. 30g
- Fiber: Approx. 1g
- Protein: Approx. 3g
- Cholesterol: Approx. 70mg