These rich, super fudgy brownies are topped with generous dollops of homemade dulce de leche and a generous sprinkle of sea salt. The thick layer of dulce de leche has the same fudgy texture as the brownie underneath, and the salt wakes the whole thing up. Consider yourself warned, because you're gonna want to make these every day.
'brownie' on Serious Eats
Brownies are hard to mess up, but the truly great ones combine a generous helping of chocolate with a dense, satisfying bite. These brownies from Baked Occasions have both, with a sweetly spiced pumpkin cheesecake swirl that makes them even more satisfying, and seasonally appropriate.
A dense, fudgy brownie seems easy enough to make without flour; after all, isn't there flourless chocolate cake? The Everyday Art of Gluten-Free answers that question with marbled cheesecake brownies that are still plenty dense, but with a cake-like quality that supports the weight of a pound of cream cheese, thanks to author Karen Morgan's Cookie Jar Blend.
Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top.
The last fudgy brownie recipe you'll ever need, with three kick ass variations to mix it up.
Brookie: what happens when you bake a chocolate chip cookie onto a brownie.
These fudgey brownies have a subtle, smokey heat thanks to ancho chile powder. Cinnamon and cayenne round out the warm flavors while the chocolate chips add a double dose of chocolate.
Spiced pumpkin cheesecake is swirled into a rich brownie base. Individual portions make these moist brownies easy to serve.
Decadent, fudgy brownies with a kick of espresso and a handful of crunchy sweet cashews. Extra whisking will give you a crustier top.
A spoonful of cardamom added to espresso powder gives these brownies a decidedly Middle Eastern flavor. Perfect as a post-meal pick-me-up, or to keep your dinner guests perked.
This recipe is adapted from Yvonne Whyte's 1952 recipe, which won 2nd place in the Pillsbury Bakeoff's Junior Division. The original recipe calls for shortening, but I have used butter instead to good effect.
By baking these brownies in muffin cups, you end up with the perfect ratio of chewy crust to creamy truffle-like center.
This ice cream has just a hint of spice without verging too far into pumpkin pie territory. Sweet, bitter brownie chunks give it just the right amount of chew.
Notes: Marshmallows can be very sticky. For the neatest bars, use a clean, sharp knife to cut the bars, rinsing and wiping the knife thoroughly between cuts....