It’s more whimsical than practical, but you can actually make brownies using cheddar cheese soup. I tried the cheese-soup brownies yesterday using the “Saucepan Brownies” recipe from Campbell’s Creative Cooking with Soup, a cookbook I’ve owned for 20 years. It’s odd that I skipped this recipe for so long, since I frequently flip through the book. I must have mentally dismissed the dessert section, but I’m glad I finally tested this one — in a post-apocalyptic kitchen where all I managed to save is a case of cheddar soup and some chocolate chips, this recipe would be a surprising lifesaver.
The finished brownies were acceptable — not spectacular, but not bad either — and the soup flavor was undetectable. The texture is dense, but not overly rich, and I found they could benefit from something to brighten the mouthfeel. For that reason I recommend tossing some extra chocolate chips into the batter before baking; I hadn’t anticipated needing that, so I melted additional chips afterward and drizzled them on top, which helped.
This is a half-batch version sized for an 8-inch square pan. If you want more for a gathering, double the ingredients and bake in a 13×9-inch pan. If this sounds too strange to be real, rest assured the recipe really exists — variations have been shared online for years. I also tried a butterscotch variation; it offered a pleasant flavor but produced a slightly mealy texture.
I’m not throwing these brownies out — I’ll be eating another one today — so they weren’t bad enough to discard, which is more than I can say for many experimental cookies I’ve made.
Saucepan Cheese Soup Brownies
Ingredients (half batch for an 8-inch pan):
2 oz (4 tablespoons) butter, salted or unsalted
1 cup (6 oz) semisweet chocolate chips
¼ cup granulated sugar
½ can (about 5½ oz) cheddar cheese soup (avoid nacho-flavored varieties)
1 large egg, beaten
¾ cup (about 3.4 oz) all-purpose flour, sifted or measured lightly
1 teaspoon baking powder
½ cup toasted walnuts, roughly chopped
Optional: an extra ½ cup chocolate chips
Instructions:
Preheat the oven to 350°F (175°C). Line an 8-inch square pan with nonstick foil or parchment. In a small saucepan, melt the butter over medium heat. Lower the heat and add the chocolate chips, stirring until smooth. Remove from the heat and stir in the granulated sugar, then add the cheddar soup and mix until combined. Stir in the beaten egg, followed by the baking powder and flour. Fold in the toasted walnuts and, if using, the extra chocolate chips. Scrape the batter into the prepared pan and spread evenly.
Bake for 24–26 minutes, or until the top appears set and a toothpick inserted near the center comes out with a few moist crumbs. Allow the brownies to cool completely, then chill thoroughly before cutting. When fully cold, lift the brownies from the pan and cut into 16 squares.
Variations:
– Butterscotch version: replace chocolate chips with butterscotch chips, swap granulated sugar for brown sugar, and substitute shredded coconut for walnuts.
– White-chocolate pistachio version: use white chocolate chips for the chips, use a small amount of light corn syrup in place of some sugar if desired, and swap pistachios for the walnuts.
Notes:
These brownies are dense and slightly unusual in texture, but the cheddar soup flavor is not obvious. Adding extra chocolate chips or a drizzle of melted chocolate can improve richness and texture. For larger batches, double the ingredients and bake in a 13×9-inch pan, increasing the baking time slightly and checking for doneness with a toothpick.