National Dessert Day – Take the Wingstop Brownie to the Next Level Easy, at-home brownie recipes from the Wing Experts!

It’s no surprise we are known for our delicious, mouth-watering wings with BIG flavor, but we don’t stop there. In celebration of National Dessert Day, we’ve provided you with delicious recipes you can make with our Triple Chocolate Chunk Brownie! If you’ve never tried one of our decadent brownies, you’re missing out. While they are delicious on their own, here are some ways to put your own twist on a classic dessert.

Chocolate Brownie Shake

 

Chocolate Brownie Milkshake

This cool-down dessert is the perfect pair to a heaping pile of steaming hot wings. Be sure to use enough brownies for those extra chunks of deliciousness.

Ingredients: Wingstop brownie, vanilla ice cream, milk and chocolate syrup.

Directions: Combine all ingredients in a blender until you get your desired consistency. Do you like it creamy or with EXTRA CHOCOLATE CHUNKS? All up to you.

Salted Caramel Brownie
Salted Caramel Brownie

Sweet and salty treat? This playful twist on our brownies is perfect for fair season, without having to deal with the crowds…

Ingredients: Wingstop brownie, classic potato chips, caramel sauce and chocolate frosting.

Directions: Place chocolate frosting on top of the brownie and crushed potato chips on top. Drizzle caramel sauce on top.

Peanut Butter Brownie Parfait 
Peanut Butter Brownie Parfait

Peanut butter and chocolate go together almost as well as lemon and pepper. This delectable combo will satisfy your sweet tooth craving in all the right ways.

Ingredients: Wingstop Brownie, whipped cream, peanut butter.

Directions: Stir peanut butter in with the whipped cream and place over cut up brownie.

Order Wingstop brownies for National Dessert Day

Now that you know some clever tricks to amp up the Wingstop brownie, order the dessert with your wings. Try these and your own recipes at home and tag us on social media @wingstop. We’d love to see what other sweet concoctions you come up with

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