Easy chocolate brownies are dolled up with tinted buttercream for Valentine's Day.
'brownies' on Serious Eats
Two of the most indulgent desserts come together in this irresistible bar cookie.
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.
Rich and fudgy gluten free sorghum brownies.
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.
These decadent brownies have three layers of peanut butter: a peanut butter brownie base, peanut butter chocolate frosting, and a peanut butter chocolate ganache.
Fudgy chocolate brownies studded with pieces of creamy white and bittersweet chocolate peppermint bark.
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.
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.
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.
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.
Thanks to the moist cheesecake and raspberry jam topping, these brownies bake up dense, extra-fudgy, and moist....
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.
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.
[Photographs and original illustrations: Cakespy]...
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.
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.
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.
Adapted from How To Be A Domestic Goddess by Nigella Lawson....