Tips for Success
Don’t overmix the batter—just stir until everything is combined. Let the brownies cool completely before cutting for clean edges. For extra fudginess, slightly underbake and allow them to finish setting in the pan. Use parchment paper to make removal from the pan easier.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1/2 cup Dr. Pepper soda
2 large eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
Directions
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper. In a large bowl, whisk together flour, cocoa powder, salt, and baking soda. Stir in granulated sugar and brown sugar. Add melted butter, Dr. Pepper, eggs, and vanilla extract. Mix until just combined—do not overmix. Fold in chocolate chips if using. Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool completely before cutting into squares.
Additional Tips or Variations
Add a pinch of cinnamon or instant espresso powder to deepen the chocolate flavor. For a cherry cola twist, top with maraschino cherries before baking. Swirl in peanut butter or caramel before baking for extra richness. Dust cooled brownies with powdered sugar or drizzle with glaze for a fancier finish.