Folks love to say that everything is bigger in Texas, and while we're not sure about everything, these Ancho Brownies from Robb Walsh's Texas Eats by Robb Walsh are certainly big, sweet, and spicy. More

Bittman's Brownie recipe is a gem, simple and tasty enough to give even the most apprehensive baker that much needed boost of kitchen confidence. Bittman's straight talk advice: "Err on the side of underbaking: An overcooked brownie is dry and cakey, while an undercooked brownie is gooey and delicious" makes for some damned fine brownies. More

Yes, they look awfully similar but which one makes the fudgiest brownies? After gorging on holiday desserts, it isn't hard to make a New Year's resolution to eat more healthfully and drop a few pounds. Sticking to it, however, is another story. The long, freezing winter ahead can look pretty bleak if it doesn't include steaming mugs of cocoa and cookies warm from the oven. That's why this month I'll be reviewing low-fat mixes and baking techniques. Here at Serious Eats, we believe there is room in every diet for dessert! When you're cutting calories, it's difficult not to fantasize about the foods you "can't" have—especially ones that involve chocolate. But it is possible to have your brownies and... More

I'm going to use this recipe for making brownies in a waffle iron as an excuse to eat brownies for breakfast. "They're shaped like waffles! It's OK!" Watch the video after the jump.... More

Xanthe Clay of Telegraph tries to recreate the legendary brownies—"as close as I've found to perfection"—from London cafe Ottolenghi. After searching for the ingredient that gives the brownie its "divine praline flavor" and the baking technique that results in the perfect ganache-like center with a crispy top, she comes up with a final recipe that involves praline chocolate bars and an ice water bath. Related New Del Posto Pastry Chef Makes the Best Brownie Ever—And It's Gluten-Free Brownies Worth Waiting For Baking with Dorie: Les Brownies, from America to France and Back Again Here's My Favorite Brownie Recipe—What's Yours?... More

I hope my mother, who lovingly taught me how to bake dense, fudgy brownies from The Joy of Cooking when I was a little girl isn't reading this: while her version holds a special place in my heart, the Fat Witch's brownies are better. The Fat Witch Bakery is located in New York City's Chelsea Market, which is also home to Food Network headquarters. Two years ago, when I was freelancing at the Food Network, I couldn't stop myself from popping into the bakery every day on my lunch hour to savor a sample (or two, or three) from the plate so generously set out by the cash register. Thick, buttery, and moist, Fat Witch's brownies had the most intense... More

These walnut brownies, from Lisa of Spicy Ice Cream, would be a source of contention in my family. It's death (not literally) for one member, and ambivalence for the rest of us. Either way, I am in the camp of pro-mix-ins in my brownie as long as it's a "crackly, crispy-topped brownie with a slightly gooey, still-warm center." Therefore, through my awesome powers of deduction, Lisa's brownies, topped with a generous scoop of vanilla ice cream, would be perfect for me. Hopefully, you're also in my camp because, honestly, that's where the party's at.... More

When you walk into Tisserie you're immediately confronted by long, shiny cases of baked goods, sandwiches, and pizzas, an array of stuff we see in many places all over New York. The two classically trained Venezuelan brothers who own Tisserie, Ronald and Morris Harrar, obviously subscribe to the "give the people what they want" school of food retailing. But I'm going to save you the time and the money involved in trying everything in these cases. You can skip most of the fruity, creamy, or flaky things you see, and you can certainly skip the pizzas, which include one made of smoked turkey and pineapple. Smoked turkey and pineapple! What were they thinking? So what is worth the money... More

On the fudgy-cakey brownie continuum I'm a straddler. I like them moist like fudge but I don't want them to taste like either flourless chocolate cake or uncooked dough. This brownie straddling makes it really hard to find brownies I swoon over, but Mari Tuttle manages to do it with a couple of her Mari's New York flavors. Her caramel sea salt brownies have a slightly briny quality I really like, and her Thai coffee brownies pack a hefty caffeine-like wallop. I also appreciate the size of Mari's brownies—they're little one inch squares, just enough to get your brownie fix without feeling bloated. Mari's brownies are pricey, $15 for six little squares plus shipping, but in this case you do... More