A brownie twist on maple pancakes, perfect for breakfast-for-dinner nights and late-night cartoon marathons.

Maple Stack Brownies are the dessert that feels right at home during breakfast for dinner. These gooey fudge brownies are layered with maple brown sugar cookie dough and drizzled with caramel, like a stack of syrupy pancakes reimagined in chocolate form. They’re the perfect ending to a night of bacon, eggs, and late-night cartoons.

Why You’ll Love This Recipe

• Rich, fudgy brownie base with maple cookie dough on top.
• Perfect dessert for breakfast-for-dinner nights.
• Easy semi-homemade recipe using boxed brownie mix.
• Caramel drizzle adds a pancake-inspired touch.
• Fun, kid-friendly treat to enjoy during late-night cartoons.

Ingredient Notes

• Fudge brownie mix: Any boxed mix works. Choose your favorite brand for a rich, chewy base.
• Chocolate chunks: Optional but add extra texture and melted chocolate pockets.
• EatPastry Maple Brown Sugar White Chocolate Cookie Dough: Brings sweet maple flavor and a creamy cookie dough layer without extra mixing.
• Caramel sauce: Drizzle on top before serving for that syrupy pancake vibe.

Before You Bake

Do I bake the cookie dough layer or keep it raw?
The cookie dough layer stays unbaked. It softens on top of the cooled brownies and firms up in the fridge for a fudgy, doughy texture that’s safe to eat.

How long should I chill the brownies before serving?
At least 4 hours, but overnight gives the best texture. Chilling lets the cookie dough set and the flavors blend together.

Can I use homemade cookie dough instead of EatPastry?
Yes, but make sure it’s a no-egg, edible version to keep the texture and safety the same.

Maple Stack Brownies

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 package fudge brownie mix + required ingredients
• ½ cup chocolate chunks (optional)
• 1 package EatPastry Maple Brown Sugar White Chocolate Cookie Dough (place-and-bake)
• Caramel sauce

Instructions

1. Preheat the oven to 350 °F. Line an 8-inch square pan with parchment paper; lightly spray it.
2. Prepare the brownie batter following the box instructions. Fold in chocolate chunks if using.
3. Bake according to package directions. Allow brownies to cool completely in the pan.
4. While brownies cool, bring the cookie dough to room temperature.
5. Once brownies are fully cooled, press the softened cookie dough evenly on top of the brownie layer.
6. Refrigerate for at least 4 hours – overnight is best for full the ultimate texture.
7. Before serving, slice and drizzle with caramel sauce.

FAQ

Can I freeze these Maple Stack Brownies?
Yes. Slice and freeze them in an airtight container for up to 2 months. Thaw in the fridge before serving.

Do I have to add the caramel sauce?
It’s optional, but it gives the brownies that pancake-and-syrup feel. You can also use maple syrup for an even stronger breakfast vibe.

What size pan should I use?
An 8-inch square pan works best for thick, bakery-style brownies.

How do I cut clean slices?
Chill well, then use a sharp knife wiped clean between each cut.

Can I make them gluten-free?
Yes. Use a gluten-free brownie mix and a gluten-free edible cookie dough alternative for the same flavor and texture.

Sprinkle of Fun

Plan a breakfast for dinner night with all the classics like bacon, egg, and cheese wraps or crispy hash browns. Then skip the pancakes and serve Maple Stack Brownies for dessert instead. End the night watching old cartoons or Saturday morning favorites for a throwback to the best kind of late night.