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Rich, fudgy, and a little flirty, these Valentine’s Day brownies are loaded with butter, chocolate, eggs, and cocoa. Perfect for sharing (or not).

These brownies are deep, dark, and unapologetically chocolatey—like if your favorite chocolate bar got a big ol’ hug from cake. The batter comes together shockingly fast, which is both delightful and a bit dangerous (because now I want them all the time). That magical smell of melted butter and chocolate hits first, then the cozy bake brings it home. Whether you’re slicing hearts or sticking with good old squares, these are made for nibbling with someone you adore… or just someone with good taste in desserts.

Table of Contents

Valentine Brownies Recipe

Why You’ll Love this Valentine’s Day Brownies Recipe

No fuss here, just intensely chocolatey bites with crispy edges and gooey centers. They’re exactly what I want when I pretend I’m only making dessert for “others.”

  • Ridiculously simple to make: You just squish, melt, stir, and poof—brownies. Not even a hand mixer in sight.
  • Deeply chocolatey and rich: Real chocolate and cocoa tag-team for that super-fudgy, dark magic moment.
  • Customizable shapes = fun: Cut hearts for Valentine’s Day or go rogue with random blobs. No rules.
  • That sweet glaze touch: Just a bit of powdered sugar and milk, but it turns these into showoffs.
  • Perfect for decorating: Grab those festive sprinkles and let out your inner child (or chaos goblin).
  • Keeps well (if hidden): They stay soft for days, which is both a gift and a challenge.

Valentine Brownies Recipe

Ingredient Notes

Here’s what’s doing all the heavy lifting in these glossy, fudgy squares. Nothing fancy—just good stuff doing its job with flair.

  • Unsalted butter: Melts down for that buttery richness and keeps things gooey inside. Salted works too—just dial back the added salt a little.
  • Semi-sweet chocolate: Half gets melted into the batter, and the rest goes in chopped for gooey bits. Chips or chopped bars both work.
  • Granulated sugar: Sweetens and helps give that shiny brownie top if you really whisk it well with the butter.
  • Eggs: These do more than bind; they help give that dense, chewy bite. Room temp is best, if you can swing it.
  • Vanilla extract: Just a splash, but it rounds the chocolate out beautifully.
  • Unsweetened cocoa powder: Go for natural or Dutch-process—either will work. This is where the deep flavor comes from.
  • All-purpose flour: Just enough to give structure without turning things cakey.
  • Salt: A must. Don’t skip it. It punches up the chocolate and keeps it from tasting flat.
  • Powdered sugar & milk: That’s your glaze. Stir slowly, add the milk bit by bit. Too runny = sad drizzle.
  • Heart sprinkles or Valentine mix: Optional but adorable. Adds crunch and sass.

Valentine Brownies Recipe

How To Make This Valentine’s Day Brownies Recipe

Let’s make a pan of love (or lust? You decide). The process is easy, but I’ll walk you through it like we’re standing elbow to elbow in the kitchen.

  • Preheat and prep your pan: Set your oven to 350°F, then line a 9×13-inch baking dish with parchment paper. Leave some overhang so you can pull the brownies right out without cursing later.

  • Melt butter and chocolate: In a big microwave-safe bowl, zap the butter with half the chocolate. Do short 30-second bursts, stirring well in between so you don’t scorch it into sadness.

  • Whisk in sugar, eggs, and vanilla: Add the sugar right into that warm melted mix and whisk like you’re getting paid. Then mix in the eggs, one at a time, with the vanilla. It’ll look shiny and thick and smell kind of like magic.

  • Fold in dry ingredients: Sift the cocoa powder, flour, and salt over the top. Don’t skip the sifting if you hate lumps as much as I do. Stir gently until it’s about halfway blended—lumpy is fine for now.

  • Toss in the rest of the chocolate: Fold in the remaining chocolate pieces or chips. This finishes the mixing and gets those gooey bites inside.

  • Spread and bake: Scrape the batter into your lined pan and smooth it out. Bake for 25–30 minutes, checking for fudgy crumbs with a toothpick. Not dry! Dry is bad!

  • Cool completely before slicing: Seriously, this matters. Lift them out using that parchment overhang and let them cool fully or they’ll fall apart mid-cut.

  • Make glaze and decorate: Stir powdered sugar and milk together until thick but pourable. Drizzle it all over the cooled brownies and hit it with sprinkles while it’s still sticky.

Valentine Brownies Recipe

Storage Options

If you’re the kind of person who doesn’t eat an entire tray of brownies in one sitting (teach me your ways), here’s what to do.

For short-term cravings, just pop the cooled brownies in an airtight container at room temp. They’ll stay fresh and fudgy for about 3 to 4 days. Want an extra treat? Nuke them for 10 seconds before eating. The chocolate bits go gooey again, and it’s… wow.

Got leftovers you want to hoard like treasure? Freeze them! Wrap individual squares in plastic, then stash in a freezer bag. They’ll keep for a couple months. When you’re ready, thaw at room temp or rewarm gently in the microwave. Bonus tip: frozen brownies are amazing chopped into ice cream sandwiches.

One note: If you’ve already drizzled the glaze, it might get a bit tacky after thawing, but nothing tragic.

Variations and Substitutions

Once you’ve nailed the base, the possibilities start to multiply like bunnies on Valentine’s Day. Here are a few fun tweaks worth exploring.

  • Dark chocolate instead of semi-sweet: Go for deeper, less sweet flavor. It’s bold and grown up (like a chocolate mood swing).
  • Add espresso powder: Just a teaspoon brings out the chocolate flavor—it won’t taste like coffee, just… better.
  • Swap the glaze for cream cheese frosting: That tangy sweetness works weirdly well with deep chocolate. Softens the mood a bit.
  • Throw in chopped nuts: Walnuts or pecans add crunch and make them feel “rustic,” aka more acceptable for breakfast.
  • Try different sprinkles: No need to stick with hearts. Use stars, gold dust, or whatever theme you’re vibing with.
  • Cut into shapes with cookie cutters: Hearts are standard, but you do you. Even circles or squares with a corner bitten off are cute.

Valentine Brownies Recipe

What to Serve with Valentine’s Day Brownies

Yes, these brownies are complete bliss all on their own. But pairing them with the right treat or drink? Now we’re talking event.

  • Warm with vanilla ice cream: You know this combo. It’s the melty-hot-meets-creamy-cold magic that never fails. Sprinkle with extra heart confetti for drama.

  • Alongside tea or espresso: A strong cup of something hot balances the richness. Plus you feel vaguely fancy (even in pajama pants).

  • Next to fresh fruit or berries: Strawberries or raspberries add that tart pop that wakes the brownies up—great if your meal has been heavy.

  • Paired with bubbly or wine: A fruity bubbly or full-bodied red makes dessert feel like a celebration. It’s Valentine’s Day, after all.

  • With other sweets for a dessert board: Set them up alongside cookies, candy, or maybe even these Valentine’s Day cupcakes for a whole spread.

Valentine Brownies Recipe

Frequently Asked Questions

Can I make these brownies ahead of time?

Absolutely, and honestly they get even better after a day. The flavors deepen and the texture firms up without going dry. Bake them the day before, store them at room temp in an airtight container, and frost or glaze the day of. If you’re slicing into shapes, it’s actually easier once they’ve cooled overnight!

How do I cut them into heart shapes without wasting too much?

Great question! Use a metal heart-shaped cookie cutter and try to cut close together like a brownie-loving puzzle master. Save the scraps and toss them into ice cream, yogurt, or just directly into your mouth. Also, you can use smaller cutters to maximize the number of hearts per tray.

Can I double this recipe?

You bet. Just double everything and use two pans, or a larger pan if you’ve got one. Keep an eye on the baking time though—it might need a few extra minutes, but check with a toothpick at the 30-minute mark to be safe. Oh, and don’t forget to double the glaze too!

What if I don’t have parchment paper?

It’s okay! Grease the pan really well with butter or nonstick spray. You might want to dust it lightly with cocoa powder too, to keep the edges from sticking. You won’t get that easy-lift handle effect, but they’ll still taste amazing (and maybe just come out a bit more rustic looking).

Valentine Brownies Recipe

Valentine’s Day Brownies

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Rich, fudgy, and loaded with butter, chocolate, eggs, and cocoa. These brownies are deeply chocolatey with crispy edges and gooey centers—perfect for sharing (or keeping all to yourself). Cut into hearts or classic squares and top with a sweet glaze and festive sprinkles.
24 brownies

Ingredients

Brownies

  • 1 cup (225 g) unsalted butter plus more for greasing if not using parchment
  • 8 oz (227 g) semi-sweet chocolate chopped, divided (4 oz melted, 4 oz folded in)
  • 1 3/4 cups (350 g) granulated sugar
  • 4 large eggs room temperature
  • 2 tsp (10 ml) vanilla extract
  • 3/4 cup (75 g) unsweetened cocoa powder natural or Dutch-process
  • 3/4 cup (96 g) all-purpose flour
  • 1/2 tsp (2.5 ml) salt

Glaze & Decorations

  • 3/4 cup (90 g) powdered sugar
  • 1-2 tbsp (15-30 ml) milk as needed for glaze consistency
  • Heart sprinkles or Valentine mix optional, for topping

Equipment

  • Microwave-safe bowl
  • 9x13 inch Baking Dish
  • Parchment paper
  • Whisk
  • Spatula
  • Sifter

Instructions
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
  2. Add the butter and half of the chocolate (4 oz) to a large microwave-safe bowl. Microwave in 30-second bursts, stirring well in between, until melted and smooth.
  3. Whisk in the sugar until fully combined. Then whisk in eggs, one at a time, followed by the vanilla. The mixture should look shiny and thick.
  4. Sift the cocoa powder, flour, and salt over the wet ingredients. Gently fold together with a spatula until mostly combined—some lumps are okay.
  5. Fold in the remaining chocolate pieces or chips until just combined.
  6. Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, or until a toothpick poked in the center comes out with damp, fudgy crumbs. Do not overbake.
  7. Let brownies cool completely in the pan. Then lift out using the parchment overhang.
  8. Make the glaze: Stir the powdered sugar with 1 tablespoon milk, adding more milk as needed, until thick but pourable.
  9. Drizzle glaze over cooled brownies. Top with heart sprinkles or Valentine decorations before the glaze sets.
  10. Once set, slice into squares or use a heart-shaped cookie cutter for festive shapes. Enjoy!

Notes

Cooled brownies keep in an airtight container at room temp for 3–4 days, or freeze individually for up to 2 months. Glaze may become tacky after thawing but stays tasty. To cut hearts with minimal waste, use cookie cutters close together and save scraps for mix-ins or snacking.

Nutrition

Calories: 250kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 90mg | Potassium: 110mg | Fiber: 2g | Sugar: 24g | Vitamin A: 230IU | Calcium: 30mg | Iron: 1.4mg

Fluffy chocolate cake, silky strawberry frosting, and a flurry of sprinkles—valentine’s day cupcakes made with cocoa, buttermilk, fresh or freeze-dried strawberries, and lots of love (well, butter). Sweet, tender, and just slightly pink-cheeked.

These soft, cocoa-rich cupcakes pull double duty: they’re unfussy enough to whip up on a lazy afternoon, but glam enough to pass for fancy thanks to their strawberry-kissed buttercream. There’s something downright giddy about the contrast between the dark, chocolatey base and the tangy-sweet frosting. Not cloying. Definitely not beige. Just bright, plush, and celebratory. Make them for Valentine’s Day, sure, but also… make them because you want frosting under your fingernails and sprinkles on your floor. That seems like reason enough, right?

Table of Contents

Valentine Cupcakes Recipe

Why You’ll Love this Valentine’s Day Cupcakes Recipe

Let’s be honest, cupcakes aren’t exactly rare. But these little guys hit differently. Maybe it’s the swoop of strawberry, or the rich base, or the joyous mess of it all—they just feel special.

  • Deep, tender chocolate cake: Thanks to buttermilk and hot coffee, these cupcakes bake up super soft with serious cocoa depth.
  • Two strawberry options: Use fresh berries for a jammy swirl or freeze-dried for a punch of pure, fruity power.
  • Truly fluffy frosting: With lots of whipped butter and just the right touch of milk, the texture is cloud central.
  • Make-ahead friendly: Bake, cool, and freeze the cupcakes until you’re ready to frost (which, let’s be honest, is the fun part).
  • Holiday-perfect flair: Add heart sprinkles, fresh strawberry slices, or whatever Valentine’s glitter your soul craves.
  • Simple pantry staples: No trips to specialty stores—unless you’re just looking for an excuse to hit the baking aisle.

Valentine Cupcakes Recipe

Ingredient Notes

Let’s talk ingredients for a sec—nothing fancy-fancy, but each plays a role in the whole Valentine-y magic.

  • All-purpose flour: Gives structure without making the cake tough. Don’t overmix unless you’re after chocolate bricks.
  • Granulated sugar: Just the regular stuff. It balances the cocoa and helps with moistness.
  • Unsweetened cocoa powder: Go for natural or Dutch process here. Either works, but Dutch brings a deeper flavor and color.
  • Baking soda + salt: Key for lift and balance. Trust the soda—it reacts with the buttermilk to puff things up beautifully.
  • Egg + extra yolk: That one yolk adds richness and gives a little extra chew. Don’t skip it.
  • Buttermilk: Tangy, creamy, and basically magic with the cocoa. If you don’t have it, a splash of lemon juice in milk works OK.
  • Vegetable oil: Keeps the texture beautifully moist. Butter adds flavor, sure, but oil wins the soft-cake award.
  • Vanilla extract: Not just a filler. It rounds out both the cake and the frosting.
  • Hot coffee: Helps bloom the cocoa and deepen its flavor. If you don’t do caffeine, hot water is totally fine.
  • Fresh or frozen strawberries (optional): Simmered into a paste for that natural, sweet-sour jammy vibe.
  • Freeze-dried strawberries: Pulverize for that zingy berry hit. Great for intense flavor without watering down the frosting.
  • Unsalted butter: Room-temp is key. It should squish slightly when pressed but not melt.
  • Powdered sugar: Yes, it’s a mountain. But trust me, the butter balances it all out.
  • Milk: Just a bit for blending the frosting to pipe-able perfection.
  • Sprinkles or strawberry slices: Optional, but honestly, who skips decorations during cupcake season?

Valentine Cupcakes Recipe

How To Make This Valentine’s Day Cupcakes Recipe

Pull on your comfiest socks, crank up that playlist, and let’s bake something chocolatey and joy-inducing.

  • Preheat and prep: First up, set your oven to 325°F. Line two muffin pans with cupcake liners (you’ll need about 20–24). Set those aside while you mix.

  • Whisk the dry stuff: In a large bowl, whisk your flour, sugar, cocoa powder, baking soda, and salt. Get everything combined, with no lumps hiding at the bottom. Cocoa can be sneaky.

  • Mix the wet ingredients: In a smaller bowl, whisk together the egg, extra yolk, buttermilk, oil, and lovely splash of vanilla. No need for a mixer—just whisk until it’s smooth.

  • Combine the wet and dry: Pour the wet mix into the dry and stir gently, just until combined. Then slowly stir in the hot coffee. This will make the batter very thin—don’t panic! That’s actually ideal.

  • Pour and bake: Divide the mixture between your prepared liners, filling about two-thirds of the way up. Bake for 18 to 24 minutes. You’ll know they’re done when they puff up and the tops spring back when lightly pressed.

  • Cool completely: Let the cupcakes cool in the pans for 5 minutes, then move them to a rack to cool all the way. Frosting on a warm cupcake equals slippery sadness. Ask me how I know.

  • Make the frosting (two ways): If you’re using actual strawberries, simmer them gently with water until thickened to a spoonable paste. Cool completely before adding. If you’re using freeze-dried berries, blitz them to powder in a food processor.

  • Whip it up: Beat the softened butter in a big bowl until creamy and pale. Slowly add powdered sugar and beat until fluffy. Then add vanilla, silky berries (paste or powder), a pinch of salt, and milk if needed to smooth it out.

  • Frost and decorate: Once your cupcakes are cool, go wild with the frosting. Pipe swirls, spread with a spoon, or dunk the tops like a donut. Finish with sprinkles, sliced berries, or both if you’re feeling extra.

Valentine Cupcakes Recipe

Storage Options

Homemade cupcakes don’t last forever… but they hold up nicely if you stash them right. Here’s the short scoop on storage, just in case you have leftovers (or are trying to plan ahead without full-on chaos).

Frosted cupcakes will keep at room temp in an airtight container for about 2 days, assuming your kitchen isn’t a steamy sauna. If you need to stretch that, pop them in the fridge. Just let them come to room temp again before eating so the frosting softens up.

Prefer to make cupcakes ahead and frost later? Freeze the unfrosted cupcakes in a well-sealed container or freezer bag for up to 2 months. Let them thaw at room temp, then frost and decorate like it all happened effortlessly that same morning.

Frosting can be made ahead too—store it in the fridge, covered, for up to a week. Let it soften at room temp and re-whip with a little splash of milk to bring it back to life.

Variations and Substitutions

Even though these valentine’s day cupcakes are pretty dreamy as-is, you’ve got room to make them your own. Customize with what’s in your pantry or what vibe you’re going for.

  • Swap the cocoa for dark chocolate powder: It’ll deepen the flavor even more and give your cupcakes a rich, sultry color. Perfect for broody romantics.

  • Use raspberries instead of strawberries: A great way to add a punchier tartness to your frosting. Frozen raspberries work fine, just strain the seeds if you’re fancy.

  • Add chopped chocolate chunks: Fold them into the batter for melty bursts in every bite. Semi-sweet or milk chocolate both work, depending on your sweet tooth.

  • Go gluten-free: A good 1:1 gluten-free flour blend will do the trick. Just don’t skip that baking soda and buttermilk combo—it keeps things soft.

  • Make mini cupcakes: For more bite-size joy (and less guilt over eating five). Reduce baking time to about 12–14 minutes and check early.

  • Go no-dairy if needed: Use almond or oat milk with a bit of lemon juice in place of buttermilk, and sub vegan butter in the frosting.

Valentine Cupcakes Recipe

What to Serve with Valentine’s Day Cupcakes

If cupcakes are taking the spotlight, that doesn’t mean the rest of your menu has to sulk in the corner. A few good pairings can turn this into a full Valentine’s spread (even if it’s a self-love solo night—we support that deeply).

  • A bubbly drink always makes cupcakes feel fancier. Champagne is classic, but even a fizzy rosé lemonade or kombucha will make things pop. The sweet-tart frosting leans into those bright bubbles beautifully.

  • Want something warm? A cup of good coffee or herbal tea works magic. The richness of the chocolate cake and the lighter berry notes love a little contrast from bitterness or spice—try a chai or a cardamom latte.

  • For a cozy dessert duo, serve a small scoop of something creamy on the side. A tiny bowl of ice cream, maybe? Or if you’re feeling bold, a homemade option like these peanut butter & banana ice cream sandwiches wouldn’t be terribly out of place.

  • Keep the cocoa vibe rolling by pairing with ultra-chocolate desserts like this chocolate buttermilk cake. If you’re feeding a crowd, let everyone choose their dessert adventure.

Valentine Cupcakes Recipe

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Absolutely. The chocolate cupcakes themselves can be baked up to two days ahead and stored, covered, at room temp. If you want to go even further in advance, freeze them unfrosted for up to two months. When you’re ready, just thaw, frost, and add your cute decorations. The frosting also holds up well in the fridge—just bring it back to room temp and beat it again until smooth.

What’s the difference between using fresh vs. freeze-dried strawberries?

Fresh or frozen strawberries (cooked into a thick paste) give the frosting a soft pink hue and mellow sweetness. They add moisture and a slightly jammy texture. Freeze-dried berries, on the other hand, bring intense fruity flavor and a wonderfully smooth finish, since you’re just adding powder. Either works, depending on what’s in your kitchen—or your level of berry ambition.

Can I use Dutch-process cocoa instead of natural?

Yes, and honestly, I encourage it. Dutch-process cocoa has a smoother, darker, more chocolate-forward taste, which works beautifully in this recipe. Just make sure your baking soda is fresh, since it will still do the heavy lifting for leavening even with Dutch cocoa, which is less acidic.

How do I get a smooth buttercream without lumps?

Room-temperature butter is your frosting BFF. It should be soft enough to dent, not melt. Beat it well before adding anything else. Then, sift your powdered sugar if it looks clumpy. If lumps still exist at the end (it happens), add a splash of milk and beat again. A stand mixer helps, but a good handheld mixer works too. Patience and scraping the bowl often will reward you with silky swirls.

Valentine Cupcakes Recipe

Valentine's Day Cupcakes with Chocolate & Strawberry Frosting

Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour
Fluffy chocolate cupcakes crowned with luscious strawberry buttercream, finished with sprinkles for full Valentine’s Day flair. Moist, cocoa-rich, and easy to customize with fresh or freeze-dried berries. These are perfect for the holiday—or any day you want a little extra sweetness.
20 cupcakes

Ingredients

For the Chocolate Cupcakes

  • 1 1/2 cups (180 g) all-purpose flour scooped and leveled
  • 1 1/4 cups (250 g) granulated sugar
  • 1/2 cup (60 g) unsweetened cocoa powder natural or Dutch process
  • 1 tsp baking soda
  • 1/2 tsp (0.5 tsp) salt
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 3/4 cup (180 ml) buttermilk room temperature
  • 1/3 cup (80 ml) vegetable oil
  • 2 tsp vanilla extract
  • 2/3 cup (160 ml) hot coffee or hot water

For the Strawberry Frosting

  • 1 cup (226 g) unsalted butter room temperature
  • 3 1/2 cups (420 g) powdered sugar sifted if clumpy
  • 1/4 cup (10 g) freeze-dried strawberries blended to powder, OR
  • 1/2 cup (80 g) fresh or frozen strawberries simmered and reduced to a thick paste, cooled (optional)
  • 2 tsp vanilla extract
  • 1-2 tbsp (15-30 ml) milk as needed, for frosting consistency
  • 1/8 tsp (0.125 tsp) salt

For Decorating (optional)

  • heart sprinkles or assorted sprinkles
  • fresh strawberry slices

Equipment

  • Muffin pan
  • Cupcake liners
  • Mixing bowls
  • Whisk
  • Electric mixer or hand mixer

Instructions
 

  1. Preheat oven to 325°F (163°C). Line 20–24 muffin cups with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well blended.
  3. In a separate bowl, whisk egg, egg yolk, buttermilk, oil, and vanilla until smooth.
  4. Pour wet ingredients into the dry ingredients and mix gently until almost combined. Gradually add hot coffee, whisking just until batter is smooth (it will be thin).
  5. Divide batter among prepared cupcake liners, filling each about 2/3 full. Bake 18–24 minutes, or until tops spring back when lightly touched.
  6. Cool cupcakes in pan 5 minutes, then transfer to a rack to cool completely.
  7. For fresh or frozen strawberries: In a small saucepan, simmer strawberries with a splash of water, stirring, until reduced to a thick paste. Cool completely.
  8. For freeze-dried strawberries: Pulverize in a food processor until powdery.
  9. To make the frosting: Beat softened butter until creamy and pale. Add powdered sugar, strawberry paste or powder, vanilla, and salt. Beat until fluffy. Add milk as needed for a smooth, pipeable consistency.
  10. Frost cooled cupcakes as desired. Decorate with sprinkles and strawberry slices, if using.

Notes

Bake and freeze cupcakes unfrosted for up to two months—just thaw and decorate fresh! Frosting can be made ahead and stored, refrigerated and covered, for up to a week. For best results and the silkiest buttercream, use room temperature butter and sift your powdered sugar if lumpy. Try raspberries or chocolate chunks for tasty variations.

Nutrition

Calories: 270kcal | Carbohydrates: 40g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 175mg | Potassium: 85mg | Fiber: 1g | Sugar: 31g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1.2mg

Warm brown butter, gooey chocolate chips, and sweet butterscotch combine in these butterscotch chocolate chip cookies to make something golden, chewy, and borderline dangerous to be alone with.

If your kitchen starts to smell like a butter toffee candle threw a party with vanilla and brown sugar, that’s how you’ll know you’re on the right track. Soft centers, lightly crisp edges, and the perfect pop of flaky salt on top—it’s less a cookie, more a situation.

You know those cookies that somehow manage to disappear? You bake a tray, walk away for five minutes, and there’s mysteriously only one left (half-eaten, somehow). Yeah, that’s these. These are chewy, rich in that deep caramel-y kind of way, and full of buttery chocolate-chip-cookie comfort with a fun twist: butterscotch chips. They’ve got just enough fancy (hi, browned butter!) without being fussy.

Best part? No stand mixer, no creaming butter for five minutes—none of that. Just melt, mix, chill, and bake. Let’s go.

Table of Contents

Easy Butterscotch Chocolate Chip Cookies

Why You’ll Love this Butterscotch Chocolate Chip Cookies

Let’s be honest, calling anything with butterscotch and chocolate involved “hard to love” feels illegal. But if you need convincing, I’ve got receipts.

  • Browning the butter = magic: It smells like toasted hazelnuts, tastes like caramel love, and takes five minutes.
  • No fancy tools required: Just a bowl, a whisk (maybe some muscle), and a spatula. You’re good to go.
  • Sweet and salty combo perfection: Butterscotch leans boldly sweet, and those chocolate chips + sea salt bring it all home.
  • Super customizable: Want smaller cookies for sharing? Bigger ones for hoarding? You do you.
  • Chill once, bake twice: You can bake half now, save the rest later. Or just… eat the dough by the spoonful (err… theoretically).

Easy Butterscotch Chocolate Chip Cookies

Ingredient Notes

Just a few classic ingredients, but with one heroic upgrade—browned butter. Let’s break them down.

  • Unsalted butter: Gives you full flavor control, and when you brown it, the nutty notes take these cookies to a new level.
  • Light brown sugar: Adds moisture and chewiness, plus that hint of molasses that plays nice with butterscotch.
  • Granulated sugar: Balances the brown sugar and helps the edges get a little crisp. We love contrast.
  • Vanilla extract: Use the real deal if you can. It rounds out the sweet and amps up the warm, cozy vibe.
  • Eggs + extra yolks: The yolks make them ultra-rich and gooey in the center. Think cookie lava… in the best way.
  • Flour: Regular all-purpose. No need for anything fancy unless you’re experimenting.
  • Cornstarch: Just a smidge gives them that elusive soft, plush bite.
  • Baking soda + salt: Essential for rise and balancing all that sweetness. Don’t skimp.
  • Butterscotch chips: Sweet, buttery, and borderline candy-like. Try not to eat them all before they hit the dough.
  • Semi-sweet chocolate chips: Just enough bitterness to cut the sweetness and make these feel more grown-up (just slightly).
  • Flaky sea salt: A little sprinkle on top adds crunch, looks fancy, and makes everything sing. Do not skip.

Easy Butterscotch Chocolate Chip Cookies

How To Make This Butterscotch Chocolate Chip Cookies

You’re just a skillet, a whisk, and a napkin (for the drool) away from warm, golden bliss. Let’s take it step by step.

  • Brown the butter: Melt the butter in a skillet over medium heat, stirring constantly. It’ll foam, then sizzle. After a few minutes, deep golden spots will appear at the bottom and it’ll smell nutty and toasty. That’s your cue. Immediately pour it into a bowl, brown bits and all—you want those. Let it cool for 5 minutes before doing anything else. Trust me.

  • Whisk in sugars and vanilla: Add your brown sugar, granulated sugar, and vanilla to the warm butter and whisk like your arm depends on it (around 2 minutes). It should look glossy and smooth-ish.

  • Add eggs: Whisk in the whole egg and both yolks. Keep going until it’s silky and luscious and smells like a bakery moved in to stay forever.

  • Mix dry ingredients: In a different bowl (you can even reuse your flour container if you’re lazy like me), whisk together the flour, cornstarch, baking soda, and salt.

  • Combine wet and dry: Gently stir the flour mix into the wet ingredients. When it’s about halfway incorporated (still streaky), add your butterscotch and chocolate chips. Stir until no flour remains, but don’t overdo it or we lose the soft centers.

  • Chill time: Cover with plastic and pop the dough in the fridge for an hour. This makes the cookies thick and chewy and stops the butter from misbehaving in the oven.

  • Scoop and bake: Preheat to 325°F. Scoop into 1/4 cup mounds for big bakery-style cookies (about 12) and space them 3 inches apart. Or make two-tablespoon scoops for smaller ones (about 24). Bake until edges are golden and centers look a little underdone—this is key. 10–13 minutes for big ones, 9–11 for small.

  • Cool and salt: Let them sit on the baking sheet for 5 minutes. Then move to a wire rack and sprinkle with flaky sea salt.

Easy Butterscotch Chocolate Chip Cookies

Storage Options

So you’ve baked your batch. Now what? If—big if—you have leftovers, here’s what you should know.

Room temp is totally fine for the first few days. Pop them in an airtight container and keep them on the counter for up to four days. If your kitchen runs warm or humid, tuck a slice of bread in there. It sounds weird, but it keeps them soft. Science!

Want to make the dough ahead of time? You can leave it chilled in the fridge for up to three days. Scoop it out when you’re ready to bake and go from there—no need to bring it all the way to room temp, though you may need to add a minute or two to the bake time.

And yes, you can freeze them. I recommend portioning out the dough first, freezing the balls on a tray, then tossing them in a zip-top bag once solid. That way, you can bake off a cookie or two whenever the craving hits. Frozen dough will keep for a few months, and goes straight into the oven—just add a minute or two.

Variations and Substitutions

You can have fun here. The base dough is like a good pair of jeans—works with everything.

  • Dark chocolate chips: For a deeper, moodier bite that contrasts the butterscotch even more dramatically.
  • White chocolate instead of semi-sweet: Extra sweet and creamy. Feels a little extra, but that’s the point, right?
  • Toffee bits instead of chips: Everything melts together in these crunchy-chewy, caramelized layers. Slightly messier, but worth it.
  • Nut swap! Pecans or chopped walnuts work great if you want some crunch and nuttiness.
  • Skip the chips entirely: Okay, I know it sounds illegal, but the dough on its own? Kind of insane. Like a brown butter sugar cookie.

Easy Butterscotch Chocolate Chip Cookies

What to Serve with Butterscotch Chocolate Chip Cookies

Cookies are basically a social food group, especially these guys. Here’s how I love pairing or serving them:

  • A cold glass of milk (obviously): You already knew this one. Dunking is a whole situation. Bonus points for oat milk—it adds a little texture and sweetness that works so well here.

  • Vanilla ice cream: Sandwich it between two warm cookies or just crumble one over a scoop. The hot-cold contrast is absolutely where it’s at. Basically an instant dessert you don’t have to overthink.

  • Coffee or espresso: These cookies + a strong cappuccino in the afternoon? Honestly, there’s magic in that pairing. The bitterness of coffee hugs the sweetness of the cookie beautifully.

  • A cozy brunch buffet: Yup, cookies at brunch. If you’re doing a casual “come hang out” morning spread, these make a fun and unexpected sweet next to eggs or even something like Chicken Tetrazzini Casserole (trust me, the savory-sweet vibe works).

  • Crumbled into other desserts: Need a cookie crumble topping for your ice cream or to layer in something like this Red Velvet Banana Bread? These cookies were born for that level of drama.

Easy Butterscotch Chocolate Chip Cookies

Frequently Asked Questions

Do I really have to brown the butter?

Technically, no—but if you skip it, you’re missing half the depth of flavor. Browning the butter adds a rich, nutty, caramel-like complexity that cold butter just can’t match. Plus, it gives the cookies that slight crisp on the edge with gooey centers. It’s five minutes very well spent.

Can I make the dough in advance?

Absolutely! You can stash the dough in the fridge for up to 3 days. Just cover it tightly. When you’re ready to bake, scoop it straight from the fridge. No need to let it warm up (though if it’s rock hard, give it a few minutes to soften slightly for easier scooping).

Why do the cookies look underbaked in the center?

That’s exactly what you want! These cookies finish baking on the hot sheet while they rest. If you wait for the center to look firm in the oven, they’ll end up dry. Pull them when the edges are golden but the middle still looks a little soft—it’ll set up as they cool.

Can I freeze these cookies after baking?

You sure can. Let them cool completely first, then tuck them into a freezer bag or airtight container. They’ll keep for 2–3 months. Let them come to room temp or microwave them for 10–15 seconds for that just-baked warmth. Perfect midnight snack solved.

Easy Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies

Prep Time 20 minutes
Cook Time 13 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Warm brown butter, gooey chocolate chips, and sweet butterscotch combine in these butterscotch chocolate chip cookies to make something golden, chewy, and borderline dangerous to be alone with. Soft centers, crisp edges, and a pop of flaky salt make these a cookie situation you can’t refuse.
12 large cookies

Ingredients

Dry Ingredients

  • 2 1/4 cups (280 g) all-purpose flour
  • 1 tbsp (8 g) cornstarch
  • 1 tsp (5 g) baking soda
  • 1 tsp (5 g) kosher salt

Wet Ingredients

  • 1 cup (225 g) unsalted butter browned
  • 1 cup (210 g) light brown sugar packed
  • 1/2 cup (100 g) granulated sugar
  • 2 tsp (10 ml) vanilla extract
  • 1 large egg
  • 2 large egg yolks

Mix-ins

  • 1 cup (170 g) butterscotch chips
  • 3/4 cup (130 g) semi-sweet chocolate chips
  • flaky sea salt for topping

Equipment

  • Skillet
  • Mixing bowls
  • Spatula
  • Whisk
  • Baking sheet
  • Parchment paper
  • Wire rack

Instructions
 

  1. Brown the butter: In a skillet over medium heat, melt the butter. Stir constantly as it bubbles and foams. After 4–6 minutes, when golden bits and nutty aromas appear, immediately pour into a large mixing bowl (scrape in all brown bits). Let cool for 5 minutes.
  2. Whisk in the sugars and vanilla: Add brown sugar, granulated sugar, and vanilla to the warm butter. Whisk vigorously for about 2 minutes until glossy and combined.
  3. Add eggs: Whisk in the whole egg and both yolks. Continue whisking until the mixture looks thick, shiny, and cohesive.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  5. Combine wet and dry: Add the flour mixture to the wet ingredients. Stir just until halfway mixed, then add butterscotch and chocolate chips. Fold until no dry flour remains—don’t overmix.
  6. Chill: Cover the dough with plastic wrap and chill for at least 1 hour (or up to 3 days). This ensures thick, chewy cookies and prevents spreading.
  7. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper. Scoop dough into 1/4 cup mounds for large bakery-style cookies (about 12) or 2-tablespoon mounds for smaller cookies (about 24), spacing each 3 inches apart.
  8. Bake: For large cookies, bake 10–13 minutes; for small, 9–11 minutes. Cookies should have golden edges but the centers will look slightly underdone.
  9. Cool and salt: Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle tops generously with flaky sea salt while warm.

Notes

These cookies are best enjoyed slightly warm with a sprinkle of flaky salt. Store in an airtight container at room temperature for up to 4 days. To keep soft, place a slice of bread in the container. Dough can be made ahead and refrigerated for up to 3 days or frozen in scoops for fresh cookies on demand.

Nutrition

Calories: 285kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 200mg | Potassium: 110mg | Fiber: 1g | Sugar: 23g | Vitamin A: 260IU | Calcium: 25mg | Iron: 1.2mg

Lush banana meets rich red velvet in this moist, vibrant loaf. With banana, eggs, oil, and red velvet cake mix, this red velvet banana bread is pure cozy decadence.

Ok, so this is not your grandma’s banana bread (unless your grandma was an experimental baking wizard in disguise). This version leans a little dramatic—in a good way. A little fruity, a little chocolaty, and very ready to wow people even if you, like me, forgot to wear an apron again. It smells like someone lit a candle called “bakery date night” in your kitchen, and the crumb? Silky, tender, and just a little sticky in that “wait, did I eat three slices?” kind of way. And because it starts with a cake mix, there’s zero stress and all the fun.

Table of Contents

Easy Red Velvet Banana Bread

Why You’ll Love this Red Velvet Banana Bread

This isn’t trying to be over the top. It’s just a slightly quirky, deeply yummy twist on banana bread that happens to wear red.

  • Ridiculously simple to make: You toss a few things in a bowl, stir, and bake. No mixers or precision required.
  • Bold color, cozy flavor: The deep red loaf with golden edges feels festive, but the banana warmth keeps it grounded.
  • Surprisingly moist texture: That sneaky extra banana makes it super soft and borderline fudgy inside.
  • Great for using up those last bananas: You know, the ones you swore you’d use three days ago.
  • It slices nice and clean: No crumbly chaos here, even when warm (although fair warning, it disappears fast).
  • Also good with coffee, tea, or just… nothing: Not saying it’s breakfast, but I’ve made worse choices.

Easy Red Velvet Banana Bread

Ingredient Notes

You only need four ingredients. All easy, all familiar, and one is probably already turning spotty on your counter.

  • Mashed ripe bananas: You want them soft, heavily speckled, and almost too far gone. That’s when they’re sweetest and give the best flavor.
  • Large eggs: These bring structure and a little richness. Make sure they’re room temp so everything blends more easily.
  • Vegetable oil: Neutral and reliable. You could use canola if you’re feeling rebellious, but don’t overthink it.
  • Red velvet cake mix: This is the game-changer. It brings the chocolatey, slightly tangy vibe of red velvet, already balanced and ready to go.

Easy Red Velvet Banana Bread

How To Make This Red Velvet Banana Bread

You won’t need any fancy tools or much time. Just a bowl, a spoon, a loaf pan (well, two), and your twitchy banana stash.

  • Preheat and prep your pans: Get that oven up to 350°F, then grease and line two 8×4-inch loaf pans with parchment. Let the paper hang over the edges a bit so you can pull the breads out like a magician later.

  • Mash your bananas: In a big ol’ bowl, take your overripe bananas and smash them until smooth. A fork works, but a potato masher works faster (and is weirdly satisfying).

  • Mix in eggs and oil: Crack in those eggs, pour in the oil, and whisk until everything’s silky and well-combined. Pause to admire the gloss.

  • Stir in the cake mix: Gently fold in the red velvet cake mix. Don’t over stir here—once the streaks vanish, you’re done. The fewer times you stir, the softer the result.

  • Divide and pour: Pour the batter evenly into your prepared loaf pans. Smooth the tops a little if needed (I always forget this step and it still turns out).

  • Bake it up: Toss those pans in the oven for 35–40 minutes. You’ll know they’re ready when your kitchen smells delightful and a toothpick comes out clean (ish… a few crumbs are okay!).

  • Cool before slicing: Let the loaves rest in their pans for 5–10 minutes. Then move to a wire rack to finish cooling. If you’re feeling extra, add a dust of powdered sugar on top.

Easy Red Velvet Banana Bread

Storage Options

So you made two loaves (or maybe one, if you halved it—clever you). Wondering what to do with the extras? Worry not. This bread plays nice with time.

Let the loaves cool completely before storing. If you’re planning to eat within a few days, wrap them tightly in plastic wrap or slide them into a big storage bag. They’ll stay moist on the counter for about three days, or up to a week in the fridge (though the fridge can dull the flavor a bit, so maybe reheat gently).

Freezing? Totally doable. Wrap individual slices or whole loaves tightly in foil, then tuck into a freezer bag. Label it, unless you like culinary roulette. Warm up slices in the toaster oven or microwave (a 10-second zap is usually enough to make it feel fresh again).

Variations and Substitutions

This recipe’s so unfussy, it actually welcomes a little tinkering. Go on, make it yours.

  • Chocolate chips or chunks: Stir a handful in for a double chocolate vibe and melty bits in every bite.
  • Cream cheese swirl: Dollop little plops of sweetened cream cheese across the top before baking, then swirl it in with a knife.
  • Gluten-free cake mix: Yep, just swap in your favorite gluten-free red velvet mix and keep everything else the same.
  • Coconut oil instead of veg oil: It gives a faint tropical note, which weirdly works well with banana and red velvet.
  • Add-ins like nuts or dried fruit: Chopped walnuts or even dried cherries add texture and depth. Just don’t overdo it or the bread might collapse like my willpower near baked goods.

Easy Red Velvet Banana Bread

What to Serve with Red Velvet Banana Bread

You could totally eat this straight outta your hand, no shame. But pairing it? Now we’re talking cozy brunch or dessert territory.

  • A big mug of coffee or espresso: Something dark and slightly bitter balances the sweet velocity of the bread. Bonus points if you’re wearing fuzzy socks at the same time.

  • Fresh berries and a dollop of whipped cream: Especially if you’re serving it as dessert. The tang of fresh raspberries or strawberries cuts through the richness.

  • A scoop of vanilla or banana ice cream: For the overachievers or just… Tuesday night treats. If you’re in the mood for something creamy and frozen, try these peanut butter banana ice cream sandwiches too.

  • Add it to a brunch spread: Stack slices next to your eggs, fruit, and maybe a batch of this cheesy potato breakfast casserole for a satisfyingly cozy meal lineup.

Easy Red Velvet Banana Bread

Frequently Asked Questions

Can I use a different cake mix flavor?

Absolutely. If red velvet’s not speaking to you, try chocolate, spice, or even yellow cake mix. Just keep the rest of the ingredients the same. The banana will still shine through, but the overall vibe will shift depending on the mix you choose. I once used devil’s food mix and no one complained (except me, when it disappeared in a day).

How ripe do the bananas have to be?

Ideally, they should be very ripe—like speckled with brown spots or even full-on brown. The riper they are, the sweeter and more flavorful your bread turns out. If you’ve got stubborn green-ish bananas, try microwaving them (in the peel) in 30-second bursts until softened. It’s not perfect, but it works in a pinch.

Do I need to use parchment paper?

Technically, no. You could just grease the pans, but parchment makes your life so much easier. It turns the bread into a lift-and-release situation rather than a “stab and scrape” one. Plus, those crisp edges from the paper? *Chef’s kiss*. If you’ve got it, use it. If not, just butter up that pan well.

Can I bake this as muffins instead of loaves?

Oh yes, and they’re actually adorable that way. Just line a muffin tin and fill each cup about 2/3 full. Bake at the same temp (350°F), but check them around the 18–22 minute mark. They’re done when they spring back and a toothpick comes out mostly clean. Bonus: perfect for on-the-go snacking or sneaky lunchbox treats.

Easy Red Velvet Banana Bread

Easy Red Velvet Banana Bread

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Lush banana meets rich red velvet in this moist, vibrant loaf. With banana, eggs, oil, and red velvet cake mix, this red velvet banana bread is pure cozy decadence—a dramatic, delicious twist that takes just one bowl and four ingredients.
2 loaves

Ingredients

Main Ingredients

  • 4 (350 g) ripe bananas mashed (about 1.5 to 1.75 cups, heavily speckled)
  • 4 large eggs room temperature
  • 1 cup (240 ml) vegetable oil
  • 1 box (432 g) red velvet cake mix about 15.25 oz (432g)

Optional Garnish

  • powdered sugar for dusting (optional)

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Whisk
  • Loaf Pan 8x4-inch, two pans
  • Parchment paper

Instructions
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8x4-inch loaf pans with parchment paper, letting some overhang for easy removal.
  2. In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
  3. Add eggs and vegetable oil to the bananas. Whisk until mixture is silky and well-blended.
  4. Gently fold in the red velvet cake mix. Stir just until no dry streaks remain—do not over-mix.
  5. Divide batter evenly between prepared loaf pans. Smooth the tops if needed.
  6. Bake for 35–40 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
  7. Cool in pans for 5–10 minutes, then lift bread out using the parchment and transfer to a wire rack to finish cooling. Dust with powdered sugar if desired.

Notes

Let loaves cool completely before storing. Keep tightly wrapped at room temperature for up to 3 days or refrigerate up to a week. Freeze individual slices or whole loaves, tightly wrapped, for up to 3 months.
Add chocolate chips, chopped nuts, or a cream cheese swirl before baking for extra flavor. You can also bake as muffins—fill muffin tins 2/3 full and bake for 18–22 minutes.

Nutrition

Calories: 325kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 2.5g | Cholesterol: 47mg | Sodium: 360mg | Potassium: 205mg | Fiber: 1g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2.2mg

Warm, gooey, and ridiculously cozy, this cheesy potato breakfast casserole is loaded with golden hash browns, fluffy eggs, sausage, bell peppers, and two kinds of melty cheese. It smells like comfort in a baking dish.

Meet the breakfast move that makes your morning taste like Sunday, even if it’s Tuesday. This is a bake-it-and-bring-it-to-the-table kind of situation, where everything’s already tucked inside—eggs, potatoes, cheese, sausage (and maybe a coffee on the side if we’re being civilized). It’s hearty, a little indulgent, and perfect when you want something low-effort but deeply satisfying. Also, it reheats like a champ, so leftovers become an on-the-go gift from your past self. The recipe keyword, cheesy potato breakfast casserole, doesn’t lie. It’s exactly what it sounds like, and it’s exactly what you’re craving.

Table of Contents

Easy Cheesy Breakfast Casserole

Why You’ll Love this Cheesy Potato Breakfast Casserole

No need to overthink this. It’s cheesy. It’s potato-y. It’s breakfast. But also… it’s kind of the casserole of dreams.

  • Ridiculously simple to make: You brown some stuff, whisk some other stuff, pour it all into a dish, and let the oven do the rest.
  • Feeds a crowd, or just you all week: It’s meal prep in disguise. Quietly smug meal prep. Honestly, who wouldn’t want cheesy sausage breakfast magic for days?
  • Flexible with add-ins and swaps: More on this below, but it plays well with mushrooms, spinach, bacon, jalapeños, you name it.
  • Flavorful without being fussy: That Dijon mustard? It sneaks in like a background singer and makes the whole thing sing.
  • Melty, golden cheese crust: That final sprinkle of cheddar at the end creates pure, bubbly glory on top.
  • Satisfies both chaos and calm: Whether you’re feeding a brunch mob or just want to eat breakfast in peace, it holds up.

Easy Cheesy Breakfast Casserole

Ingredient Notes

Let’s peek inside the fridge and pantry together, yeah? Here’s what’s going into the magic mix and why it matters.

  • Olive oil: Just a slick to get everything moving in the pan. Avocado oil works too if you’re feeling alternative.
  • Breakfast sausage: Brings salt, spice, and meaty flavor. Swap it with veggie sausage or chopped bacon if you like to wander.
  • Onion and bell pepper: Cozy sweetness and crunch. Use whatever pepper color makes you happy; I went with red because drama.
  • Frozen hash browns: The backbone of the casserole! Thaw them first so they don’t water down the party.
  • Eggs (10!): These hold everything together in a tender, savory custard. Don’t skimp.
  • Whole milk: Adds richness and lends the eggs a silky texture. Half-and-half makes it even more luxe.
  • Sour cream or cottage cheese: Adds tang, moisture, and secretly keeps things fluffy. I love cottage cheese here—like, irrationally.
  • Dijon mustard: Don’t skip it. It whispers flavor without being loud, and your taste buds will notice.
  • Garlic powder, onion powder, smoked paprika: These little guys quietly build layers of flavor. Paprika adds a smoky, mysterious flourish.
  • Salt and pepper: Goes without saying, but don’t forget to actually taste and adjust before it hits the oven.
  • Cheddar cheese: Tangy and melty and golden when baked. Classic.
  • Monterey Jack cheese: Melts like a dream and plays well with cheddar. Like, the alto to cheddar’s soprano.
  • Optional toppings: Green onions for zip, bacon for crunch, sour cream or hot sauce if you’re me.

Easy Cheesy Breakfast Casserole

How To Make This Cheesy Potato Breakfast Casserole

Let’s get crackin’ (literally). Clear a little counter space and maybe sip your coffee while things sizzle.

  • Preheat and prep: Set your oven to 375°F and grease a 9×13 dish like you mean it. Butter or spray—dealer’s choice.

  • Brown the sausage and veggies: In a large skillet, heat the olive oil and cook the sausage, onion, and bell pepper for about 5–8 minutes. Break up the sausage as it goes. You want nice browns bits, not sad gray ones.

  • Add hash browns and mix: Off heat, stir in the thawed hash browns. Make sure everything’s coated and cozy together. Then spread it in your baking dish. Pat it down a bit if it’s feeling wild.

  • Whisk the egg mixture: In a big bowl (seriously, go big), whisk the eggs, milk, sour cream (or cottage cheese), mustard, garlic and onion powders, paprika, salt, and pepper. Then stir in 1 cup cheddar and all the Monterey Jack. It should look like breakfast soup.

  • Pour and bake: Carefully pour the egg mixture over the hash brown layer. Don’t flood aggressively—ease it in. Once it’s all in there, bake for 35–40 minutes. You want it mostly set before the cheese topping finale.

  • Add cheese and finish: Sprinkle the rest of the cheddar on top and return it to the oven for another 5–10 minutes. Cheese should be melted and bubbling like a happy lava field.

  • Let it rest, then serve: Give it 5–10 minutes to collect itself before slicing. Top with bacon, green onion, hot sauce, whatever makes you excited for fork #2.

Easy Cheesy Breakfast Casserole

Storage Options

You’ve made it, you’ve eaten some, and now you’re eyeing what’s left.

Cool the casserole completely before you refrigerate it. A covered container or tightly wrapped dish will keep it in the fridge for up to 4 days. When you’re ready to reheat, individual slices warm up nicely in the microwave in 1-minute bursts. A low oven (like 325°F) works too for a more even, crisped-up edge.

But can you freeze it? Oh yes. Once cooled, slice it into portions and wrap each in foil or parchment, then stash them in a freezer bag or airtight container. They’ll keep for a good 2 months. Reheat straight from frozen (microwave or covered oven bake at 350°F) or thaw overnight in the fridge if you’re planning ahead like a champ.

Variations and Substitutions

This cheesy potato breakfast casserole is basically a blank canvas with a crispy edge. Here’s how to riff on it.

  • Use bacon or ham: Not feeling sausage? Crumbled cooked bacon or diced ham makes an excellent swap. Use what you’ve got.
  • Add veggies: Mushrooms, spinach, kale, chopped tomatoes—just sauté them first so they don’t water everything down.
  • Switch the cheese combo: Try Pepper Jack if you like a little kick or Gouda for a smoky twist.
  • Make it vegetarian: Ditch the meat and increase the veggies. Add a handful of black beans if you’ve got ‘em.
  • Go gluten-free (it already is!): Yep, no bread or flour here, so it’s naturally gluten-free. Just double-check your sausage ingredients.
  • Add a spice hit: Toss in a pinch of cayenne, hot sauce, or some diced jalapeños to wake things up.

Easy Cheesy Breakfast Casserole

What to Serve with Cheesy Potato Breakfast Casserole

The casserole itself is hearty enough to stand alone, but if you’re going full brunch spread (my favorite kind of chaos), here’s what goes great alongside.

  • A simple green salad: Something peppery like arugula with lemon vinaigrette balances all that richness with a fresh crunch. Trust me, your palate will thank you.

  • Fresh fruit or berries: Bright, tangy fruit like pineapple or strawberries is a nice contrast to the cheesy, savory warmth of the bake. It’s also how we pretend we’re being “healthy.”

  • Light muffins or scones: Cornbread muffins in particular would be dreamy. These Bacon Basil Cornbread Muffins are not shy—they’d absolutely work with the flavor vibe here.

  • A sweet option for balance: Something like a soft cake or sweet bread. If you want a little decadence, I’d vote for this Vanilla Buttermilk Cake as a sweet finish to brunch. I mean… cake for breakfast is timeless, right?

Easy Cheesy Breakfast Casserole

Frequently Asked Questions

Can I make this cheesy potato breakfast casserole ahead of time?

Absolutely, and I totally recommend it. You can prep everything the night before—just assemble the casserole, cover it tightly, and store it in the fridge overnight. In the morning, let it sit on the counter while the oven preheats, then bake as directed. It might need a couple extra minutes since it’ll be cold straight from the fridge, so check for doneness in the center with a knife or toothpick before taking it out.

What kind of hash browns should I use?

Frozen shredded hash browns work beautifully here, as long as you’ve thawed them fully before mixing them in (trust me, soggy casserole is not the endgame). You could also grate your own fresh potatoes—just be sure to squeeze out the excess water in a clean kitchen towel so things stay nice and fluffy inside, not wet and sad.

Can I leave out the sour cream (or cottage cheese)?

Yes, but I encourage using one or the other if you can. They bring moisture and tender texture to the eggs, plus a bit of tangy depth that makes everything taste more “brunchy.” If you’re out, you could try Greek yogurt or a splash more milk, but consistency may vary just a tad.

How do I know when it’s fully cooked?

Look for signs of set eggs and bubbling cheese around the edges. The center should no longer jiggle, and a knife inserted in the middle should come out clean. If it looks pale or still wet in the center, give it another 5–10 minutes. Better to go slightly longer than risk soft, raw egg in the core—we love custard here, but not that kind.

Easy Cheesy Breakfast Casserole

Cheesy Potato Breakfast Casserole

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Warm, gooey, and ridiculously cozy, this cheesy potato breakfast casserole is loaded with golden hash browns, fluffy eggs, sausage, bell peppers, and two kinds of melty cheese. It smells like comfort in a baking dish––a casserole of dreams that’s flexible, flavorful, and perfect for feeding a crowd (or you, all week long). Great for brunch, meal prep, and hearty mornings!
8 servings

Ingredients

Casserole

  • 1 tbsp (15 ml) olive oil or avocado oil
  • 1 lb (450 g) breakfast sausage pork or turkey; or swap with veggie sausage or chopped bacon
  • 1 medium yellow onion diced
  • 1 bell pepper diced (any color, red suggested)
  • 1 32-oz bag (900 g) frozen shredded hash browns thawed (about 6 cups)
  • 10 large eggs
  • 1 1/4 cups (300 ml) whole milk or half-and-half for richer taste
  • 1 cup (240 g) sour cream or cottage cheese full-fat preferred
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp (0.5 tsp) black pepper freshly ground, plus more to taste
  • 1 1/2 cups (180 g) shredded sharp cheddar cheese divided (1 cup for filling, 1/2 cup for topping)
  • 1 cup (120 g) shredded Monterey Jack cheese

Optional toppings

  • chopped green onions for serving
  • cooked bacon or ham
  • sour cream or hot sauce for serving

Equipment

  • 9x13 inch Baking Dish
  • Large skillet
  • Large mixing bowl
  • Whisk

Instructions
 

  1. Preheat and prep: Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Brown the sausage and veggies: Heat olive oil in a large skillet over medium heat. Add breakfast sausage, onion, and bell pepper. Cook 5–8 minutes, breaking up sausage, until sausage is browned and vegetables are softened.
  3. Add hash browns and mix: Remove skillet from heat. Stir thawed hash browns into sausage mixture until well combined. Spread evenly in prepared baking dish and gently pat down.
  4. Whisk the egg mixture: In a large bowl, whisk eggs, milk, sour cream (or cottage cheese), Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper until smooth. Stir in 1 cup cheddar and all of the Monterey Jack cheese.
  5. Pour and bake: Pour egg mixture evenly over hash brown layer in the baking dish. Bake for 35–40 minutes, until mostly set in the center.
  6. Add cheese and finish: Sprinkle remaining 1/2 cup cheddar cheese over casserole. Continue baking 5–10 minutes, until cheese is melted and bubbly.
  7. Let rest and serve: Remove casserole from oven and let stand 5–10 minutes before slicing. Top with green onions, bacon, extra sour cream, or hot sauce as desired. Serve warm.

Notes

This casserole is super flexible—swap in mushrooms, spinach, or kale for the veggies; try bacon or ham instead of sausage; use Pepper Jack or Gouda for a twist. It's naturally gluten-free. Store leftovers in the fridge up to 4 days or freeze in portions up to 2 months. Reheats beautifully! See recipe post for detailed make-ahead and serving tips.

Nutrition

Calories: 415kcal | Carbohydrates: 22g | Protein: 22g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 255mg | Sodium: 840mg | Potassium: 650mg | Fiber: 2g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 35mg | Calcium: 320mg | Iron: 2.5mg

A creamy, cozy dish with tender chicken, sautéed mushrooms, and gooey mozzarella—chicken tetrazzini is pasta comfort at its best. This baked casserole brings together sour cream, garlic, and a gentle Parmesan kick.

You know those meals that smell like “dinner is ready” the second they hit the oven? This is that. With a golden cheesy crust and silky center, it’s the kind of thing people sneak second helpings of straight from the pan. No judgment.

It’s rich, it’s creamy, and it somehow walks the line between comfort food indulgence and “I didn’t totally destroy my kitchen making this.” If you’ve got leftover chicken (or use a rotisserie, no shame), all you really need is a big skillet, a baking dish, and a little time. This is a Sunday dinner kind of vibe that works any day you’re craving something warm, cheesy, and carb-y in the very best way.

Table of Contents

Creamy Chicken Tetrazzini

Why You’ll Love this Chicken Tetrazzini

No need to romanticize—this is straightforward, yummy food with a creamy kick and a clingy cheese situation.

  • Ridiculously simple to make: You basically sauté, mix, layer, and bake until it’s all gooey and bubbly.
  • Great for using up leftover chicken: Got some grilled or roasted chicken hanging out in the fridge? This is how it becomes a hero.
  • Ultimate casserole comfort vibes: That combo of pasta, thick creamy sauce, and melted cheese scratches all the cozy itches.
  • Customizable to the skies: Swap mushrooms, skip the peas, try different pasta… The rules are soft on this one.
  • Freezer and meal prep friendly: Make it now, reheat later. It doesn’t get cranky on round two.
  • Cheesy in the best way: Two layers of mozzarella, plus Parmesan for saltiness—brace your tastebuds.

Creamy Chicken Tetrazzini

Ingredient Notes

Let’s run through what you’ll need and why it matters.

  • Linguine or spaghetti: Long noodles work best here. They cling to the sauce and layer nicely. Cook just to al dente, since they’ll soften more while baking.
  • Boneless, skinless chicken breast or cooked chicken: If you’re starting raw, season well and don’t overcook. Already-cooked leftovers are totally welcome too.
  • Butter: Rich flavor base that cozies up with the garlic and mushrooms. Unsalted is best so you can control salt levels.
  • Garlic: Fresh-minced, please. It perfumes the whole dish and adds depth to the sauce.
  • Button mushrooms: Sautéed until golden. They soak up flavor like tasty little sponges.
  • Chicken broth or white wine: Either works. Wine adds extra interest, broth keeps it full-on comfort.
  • Cream of chicken + cream of mushroom soup: Yes, we’re going old-school here. Trust—it’s creamy nostalgic magic.
  • Sour cream: Adds tang, silkiness, and body to the sauce. Room temp helps it blend better.
  • Frozen peas: Tiny green pops of sweetness in all that creamy goodness. Thawed, please.
  • Parmesan cheese: Brings saltiness and a little funky zing. Grate it fresh if you can.
  • Salt and pepper: Taste and adjust. Especially if your soups are on the saltier side.
  • Shredded mozzarella cheese: Twice, because gooey cheese layers = yes please.
  • Fresh chopped parsley: Optional but pretty. Brightens up the rich flavors.

Creamy Chicken Tetrazzini

How To Make This Chicken Tetrazzini

I know casseroles can look like “a lot” but this one’s not fussy. Once the pasta is cooked and the saucy business is stirred up, it’s just a build-it-and-bake-it operation.

  • Cook the pasta: Boil your linguine until just al dente (firm with a bite). Drain it and set it aside to cool a bit so it doesn’t keep cooking into mush.

  • Cook the chicken, if needed: If you’re starting with raw chicken, grill or pan-sear it with a bit of salt and pepper until fully cooked. Then let it rest before chopping or shredding. This helps keep it juicy, not stringy.

  • Sauté garlic and mushrooms: Melt butter in a big skillet over medium heat. Add the garlic, let it bloom for 30 seconds, then toss in the mushrooms. Stir often, and cook until they’re tender with golden edges—about 5 minutes.

  • Deglaze with broth or wine: Reduce heat to low, pour in your broth or wine, and scrape up those tasty browned bits from the pan. Let it simmer down for a minute so the mushrooms soak it all up.

  • Make the sauce: Stir in both cans of soup, the sour cream, peas, and Parmesan. It’ll look thick and, honestly, not very elegant—but it’s gonna be delicious, trust.

  • Combine with pasta and chicken: Add the drained pasta and chopped chicken into the sauce. Toss until everything’s coated like creamy little noodle soldiers. Taste and season with salt and pepper.

  • Assemble the casserole: Lightly oil a 9×13 baking dish. Layer in half the pasta mixture, sprinkle with 1 cup mozzarella, then layer the rest and top with the other cup of cheese.

  • Bake it up: Cover with foil and bake at 350°F for 30 minutes. Then uncover and bake another 10–15 minutes until golden, bubbly, and slightly unhinged.

  • Cool and serve: Let it hang out for 5–10 minutes so the sauce sets a bit. Sprinkle with parsley and dig in.

Creamy Chicken Tetrazzini

Storage Options

Let’s talk leftovers, because this chicken tetrazzini doesn’t just feed hungry stomachs—it feeds future hungry stomachs.

Pop any extras into an airtight container and they’ll last in the fridge for up to 4 days. When you’re ready to reheat, toss a portion into the microwave with a damp paper towel on top. That little trick keeps the top from drying out. Or warm it in the oven covered with foil until hot.

Freezing? You bet. You can freeze tetrazzini either before baking (just assemble, cover tightly with foil, and label) or after. If freezing pre-baked, let it thaw overnight in the fridge before baking as usual. If it’s already baked, divide into portions, wrap well, and freeze. To reheat, microwave or bake directly from frozen using foil until warmed through.

Honestly, it’s the kind of dish that does lap two beautifully—just as cheesy and creamy the next day.

Variations and Substitutions

Want to make it your own? Absolutely. This dish is one of those “use what ya got” situations.

  • Rotisserie chicken: Skip cooking altogether. Shred that grocery store bird and toss it right in. It actually adds great flavor too.

  • Different pasta shapes: Penne or rotini work if you don’t have long noodles. Just avoid really small ones that disappear into the sauce.

  • Skip mushrooms or swap ’em: Not a fan? Leave ’em out or use diced zucchini or spinach instead. You’ll still get some veggie action.

  • Greek yogurt instead of sour cream: Lower fat and slightly tangier. It blends just as well, especially if you use full-fat.

  • Add crushed red pepper: Want heat to cut through the richness? A little chili flake in the sauce does wonders.

  • Try a different cheese mix: Smoked gouda, provolone, or fontina mix in wonderfully with or instead of mozzarella.

Creamy Chicken Tetrazzini

What to Serve with Chicken Tetrazzini

Since the casserole is creamy and full-flavored, I like serving something fresh and crisp alongside.

  • A bright green salad: Something leafy with tangy vinaigrette or shaved fennel. Basically, anything that lightly punches you in the palate to cut through the richness works. A drizzle of lemon olive oil or a splash of vinegar is your friend.

  • Toasty garlic bread: Or just a slice of good crusty bread with butter. Either way, you’ll want something to grab those last bits of sauce from the pan. Full wipe-the-plate mode.

  • Roasted veggies: Asparagus, brussels, or broccoli charred until roasty balances the creamy pasta really nicely. Plus, tossing frozen peas in the dish doesn’t quite count as a full veggie side… just saying.

  • Something sweet to finish: After all that cozy, consider one of these fun bites like these banana pancake bites from the oven. A little light, a little sweet… and no, they’re not just for breakfast.

  • A crisp white wine: If you used wine in the sauce, pour a glass alongside. Something dry and minerally like Pinot Grigio or Sauvignon Blanc is lovely here.

Creamy Chicken Tetrazzini

Frequently Asked Questions

Can I make chicken tetrazzini ahead of time?

Absolutely. You can assemble the entire thing up to a day ahead. Just cover it tightly and store it in the fridge until you’re ready to bake. Make sure to let it sit out for 20–30 minutes before baking so it warms up a bit, otherwise you’ll need to add extra time in the oven. If it’s still cold in the middle, pop the foil back on and bake a bit longer.

What’s the best pasta to use for tetrazzini?

Linguine or spaghetti are classics because they’re long and sturdy enough to pull that creamy sauce along for the ride. But other shapes work too. Just stick with ones that aren’t too tiny (macaroni gets lost) or too wide (fettuccine clumps up). Penne, rotini, or even egg noodles would totally work.

Can I freeze leftovers?

Definitely. This dish freezes like a champ. I like slicing it into single portions, wrapping them up, and freezing for quick meals later. You can microwave right from frozen (add a splash of milk for moisture), or cover with foil and rewarm in the oven until hot. Either way, it’s just as cozy and cheesy the second time around.

Can I use cream cheese instead of sour cream?

You can, with a few adjustments. Cream cheese is thicker and richer, so you might want to soften it first and add a little milk or broth to loosen things up. Still totally creamy, just a bit denser. If you like your tetrazzini a bit decadent and slightly tangier, it works great.

Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
A creamy, cozy dish with tender chicken, sautéed mushrooms, gooey mozzarella, and a gentle Parmesan kick—chicken tetrazzini is pasta comfort at its best. This baked casserole brings together sour cream, garlic, and the dreamy nostalgia of classic comfort food.
8 servings

Ingredients

Pasta and Chicken

  • 12 oz (340 g) linguine or spaghetti uncooked
  • 3 cups (425 g) cooked chicken breast chopped or shredded

Creamy Sauce

  • 4 tbsp (56 g) unsalted butter
  • 3 cloves garlic minced
  • 8 oz (225 g) button mushrooms sliced
  • 1 cup (240 ml) chicken broth or dry white wine
  • 1 can (295 g) cream of chicken soup 10.5 oz can
  • 1 can (295 g) cream of mushroom soup 10.5 oz can
  • 1 cup (240 ml) sour cream room temperature
  • 1 cup (140 g) frozen peas thawed
  • 1/2 cup (30 g) freshly grated Parmesan cheese
  • salt and black pepper to taste

Cheese & Garnish

  • 2 cups (200 g) shredded mozzarella cheese divided
  • fresh parsley chopped, for serving (optional)

Equipment

  • Large skillet
  • 9x13 inch Baking Dish
  • Large pot
  • Foil

Instructions
 

  1. Cook the pasta: Boil linguine or spaghetti in salted water just until al dente. Drain and set aside to cool slightly.
  2. Cook the chicken, if needed: If starting with raw chicken, season and cook in a skillet or grill. Cool and chop/shred. If using leftover or rotisserie chicken, skip this step.
  3. Sauté garlic and mushrooms: Melt butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add mushrooms, stir, and cook until golden, about 5 minutes.
  4. Deglaze pan: Reduce heat to low and pour in chicken broth or wine, scraping up any brown bits. Simmer for 1 minute so mushrooms absorb liquid.
  5. Make the sauce: Stir in cream of chicken soup, cream of mushroom soup, sour cream, peas, and Parmesan. Mix until combined (the mixture will be thick).
  6. Combine with pasta and chicken: Add pasta and chicken to the skillet. Toss until everything is evenly coated. Taste and season generously with salt and pepper.
  7. Assemble the casserole: Lightly grease a 9x13-inch baking dish. Layer half of the pasta mixture in the dish, sprinkle with 1 cup mozzarella, then add the rest of the pasta and top with the remaining cup of mozzarella.
  8. Bake: Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
  9. Cool and serve: Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.

Notes

This recipe is extremely forgiving! Swap in leftover turkey, use any long pasta shape, add extra veggies like spinach or zucchini, or swap sour cream for whole-milk Greek yogurt. For a richer version, stir in a little cream cheese. It freezes well before or after baking; let thaw overnight before baking or reheating and add a splash of milk for extra creaminess.

Nutrition

Calories: 484kcal | Carbohydrates: 43g | Protein: 31g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 927mg | Potassium: 522mg | Fiber: 3g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 7mg | Calcium: 270mg | Iron: 2.1mg

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