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Easy Frosted Valentine's Brownies

Serious Eats Alexandra Penfold Post a comment

Easy chocolate brownies are dolled up with tinted buttercream for Valentine's Day. More

Cheesecake Swirl Brownies

Serious Eats Yvonne Ruperti Post a comment

Two of the most indulgent desserts come together in this irresistible bar cookie. More

Coca Cola Brownies

Serious Eats Carrie Vasios Mullins 32 comments

In a weird feat of cooking magic, you can actually bake brownies by substituting the wet ingredients (typically eggs and vegetable oil or butter) with a can of cola. The result is a dark, damp brownie with a fudgy yet springy crumb. More

Gluten-Free Sorghum Brownies

Serious Eats Elizabeth Barbone 5 comments

Rich and fudgy gluten free sorghum brownies. More

Creole Brownies

Serious Eats Emma Kobolakis 2 comments

Simple but smart, these fudgy brownies from the Back in the Day Cookbook are coated with a decadent ganache infused with chicory coffee that takes them from clever to Creole. Cocoa nibs give them a "crunchy, yet tender" texture. More

Triple Decker Peanut Butter Brownies

Serious Eats Yvonne Ruperti 2 comments

These decadent brownies have three layers of peanut butter: a peanut butter brownie base, peanut butter chocolate frosting, and a peanut butter chocolate ganache. More

Peppermint Bark Brownies

Serious Eats Carrie Vasios Mullins 5 comments

Fudgy chocolate brownies studded with pieces of creamy white and bittersweet chocolate peppermint bark. More

Brooksters

Serious Eats Emma Kobolakis 3 comments

Not quite a cookie, not quite a brownie, but with the best elements of both. They're called Brooksters, and Baked Elements: Our 10 Favorite Ingredients show you how to make these crispy, chewy, chocolatey delights. More

Nanaimo Bar Brownies

Serious Eats cakespy 4 comments

If some is good, more is amazing. That's the guiding principle behind the mega-brownie that is the stunningly delicious and unbelievably rich result of combining brownies with the Canadian delight known as Nanaimo bars. More

Robb Walsh's Ancho Brownies

Serious Eats Caroline Russock 2 comments

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

Mark Bittman's Brownies

Serious Eats Caroline Russock 12 comments

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

Perfect Brownies

Serious Eats Yvonne Ruperti 4 comments

These brownies are not a mocha-macchiato-molten-center brownie, a death-by-triple-truffle brownie, or a cheesecake-chocolate-crack brownie. They're just a good 'ole basic brownie. No hoopla, nothing fancy, but soul satisfying good. More

Gluten-Free Raspberry Cheesecake Brownies

Serious Eats Elizabeth Barbone Post a comment

Thanks to the moist cheesecake and raspberry jam topping, these brownies bake up dense, extra-fudgy, and moist.... More

"Mama's" Mint Sticks

Serious Eats Alexandra Penfold 2 comments

Few things can put me in the holiday spirit as quickly as a mint chocolate one-two punch. While Holiday Peppermint 'Crack' delivers on the flavor combo, sometimes you want a lot more chocolate. Recently when I was chatting with Serious Eater CityMinx about favorite homemade desserts she raved about mint sticks—a triple-layer, intensely chocolatey fudgy brownie bar—and very kindly offered to share her grandma's recipe. More

Truffle Brownies

Serious Eats Nick Malgieri Post a comment

Though you could add walnuts or pecans, this is one brownie variation that I prefer without nuts so that nothing obscures that fudgy, truffle-y flavor and texture. More

Brownie Pops

Serious Eats cakespy 3 comments

[Photographs and original illustrations: Cakespy]... More

Cakespy: Brownie Upside-Down Brownie

Serious Eats cakespy 3 comments

What on earth is a Brownie Upside-Down Brownie? First, think to yourself: "Pineapple Upside-Down Cake". Now, replace "pineapple" with "brownie" and "cake" with "brownie." Now you are getting the idea. More

Cook the Book: Goat Cheese Brownies

Serious Eats Caroline Russock 5 comments

These Goat Cheese Brownies are an ideal introduction to the world of goat-centric desserts, all moist and chocolatey upfront but made with enough chèvre and goat butter to give them a bigger goat flavor. Adding goat cheese in place of some of the butter makes for brownies with an intriguingly light texture—not chewy and dense or crumbly and cake-like—these have a lovely, almost melting softness about them. More

Gluten-Free Tuesday: Maple Blondies

Serious Eats Elizabeth Barbone 14 comments

I used "Grade B" maple syrup in the blondies. This dark grade of maple syrup has a more robust flavor than the more common Grade A. If you can't find Grade B in your area, don't fret. Grade A works well, lending the bars a more delicate maple flavor. Just don't use imitation maple syrup. For these bars, you want the real thing. More

Cherry Chocolate Brownies

Serious Eats Carrie Vasios Mullins 4 comments

Adapted from How To Be A Domestic Goddess by Nigella Lawson.... More

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