Recipe Station

To start off with, here are a few basic pointers to guide you in how to jazz up your ordinary brownies. With these tips, you can feel free to experiment until you get just the result you want!

Avoid any swirl-ins or add-ons that are very wet (raw banana, for example) if you haven't taken that extra moisture into account. This could make for raw or mushy brownies.
If you're choosing a cakey, high-rising brownie (I don't agree with your decision, but I respect it nonetheless), know that the batter will likely grow above whatever topping you've put on, creating a cobbled effect rather than two distinct layers.

Here are some creative ways to swirl in some yummy ingredients to add flair to your brownies:

Tahini swirl: Make sure your tahini (use white and/or black) is well-blended. I'm a fan of turning on the blender or food processor to re-emulsify the tahini when it's got that clear, oily layer floating on a hard, chalky bottom. Then, blob it over the raw brownie batter in the pan and use a knife or a skewer to create a marble pattern. Finish with a sprinkle of black and white sesame seeds, then bake.
Condensed milk: We nabbed this tip from Stella Parks' forthcoming book (just you wait—it's going to be wild), BraveTart: Iconic American Desserts. Sweetened condensed milk, eased into the sea of dark chocolate with a skewer, caramelizes into golden stickiness in the oven (because you're essentially making pockets of dulce de leche!). And imagine if you mixed that condensed milk with some coffee before you swirled it in…
Jam: We used raspberry, but blueberry, strawberry, or cherry would be good, too. And don't forget lemon curd. If your jam is too stiff to swirl, mix in a teaspoon of water until it has a thinner consistency.

And here are some unexpected ingredients you might not think to add but that really enhance the flavor of the brownies:

Peppermint patties: Chop them into 1/4-inch pieces and evenly distribute them over the brownie batter. They'll melt and spread into fun shapes under the heat of the oven.
Ritz crackers: Crush up buttery Ritz crackers (saltines would work, too!) and sprinkle them over the top of the brownie batter. And here's a fun secret: We actually used the crushed Ritz in place of the flour in Alice Medrich's cocoa brownies, by simply substituting an equal amount of Ritz crackers by weight (65 grams) and plowing forth.
Oreos: Self-explanatory. You can crush them to bits or, do as we did and smash each one gently to maintain the shape of the cookie.

We also really like this combination brownie-streusel treat:

Chocolate streusel: We used the topping of Melissa Clark's Chocolate Streusel Pound Cake. Mix 1/2 cup flour with 3 tablespoons of sugar, 1 1/2 tablespoons of cocoa powder, and 1/2 teaspoon of salt. Then rub in 4 1/2 tablespoons of cubed, cold unsalted butter so that you have large crumbs. Stir in 1/3 cup of chocolate chips, chunks, or shavings, then spoon over your brownie batter. This would also be good with a hefty dose of cinnamon and nutmeg.

So which one of these brownie variations sounds most appetizing to you? Have you ever tried any of them? How do you add that little something extra to your brownies? Share your thoughts in the comment section below!

Article Source: Food52