Recipes for "brownies"

1. Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper.

2. In the microwave, melt together the butter and 3/4 cup chocolate chips. Stir in the sugar, and vanilla.

3. In a bowl whisk the eggs until bubbly on top, 1 minute. Whisk the eggs into the chocolate mixture, whisking until the chocolate turns thick and glossy. Stir in the flour, cocoa powder, baking powder, and 1/4 cup chocolate chips, until just combined. Spread the mixture into the prepared pan. Bake 15-20 minutes, until the brownies are just set (I bake mine exactly 15 minutes).

4. Arrange the chocolate pieces over the brownie.

4. Meanwhile, make the pie layer. Whisk together the brown sugar and 2 eggs, and 1 egg yolk until, pale in color, about 3-4 minutes. Add the maple syrup and cream. Whisk in the melted butter and vanilla. Fold in the pecans. Gently pour the filling over the pre-baked brownie.

5. Bake for 30 to 35 minutes, until the brownies are just barely set on top. If your pecan layer is still wiggly in the center, continue baking another 20-25 minutes, until the center is melty set. The longer you bake, the more set your brownie will be. Remove from the oven and let cool. Slice into bars and enjoy the yumminess.

Line an 8-inch square baking dish with parchment paper; set aside.

Set the chocolate and butter in a heat-proof bowl over a pot of simmering water—the bottom of the bowl should not touch the water. Stir until the chocolate has melted. Remove from heat.

Whisk together the eggs, both sugars, coffee powder, and vanilla extract. Add in the flour, cocoa powder, salt, baking powder, and melted butter-chocolate mixture and stir until evenly combined. (The batter will be very thick, but don't worry! That's how it's supposed to be.)

Press the brownie batter into the prepared baking dish in an even layer.

Warm the peanut butter in the microwave until it's loosened enough to drizzle, about 30 seconds on high. Stir the powdered sugar into the peanut butter, then drizzle over the top of the brownie batter.

Use a butter knife to swirl the peanut butter mixture into the top of the brownie batter. Be careful not to over mix the peanut butter into the brownie mixture.

Bake the brownies until a toothpick inserted in the middle comes out mostly clean, about 35 minutes. (The peanut butter will probably stick to the toothpick a little bit; that's fine.) Transfer to a wire rack to cool.

Let the brownies cool completely to room temperature before cutting them. For cleaner slicing with fewer crumbs, pop the pan in the freezer for a few minutes once it's cooled to room temperature to help with slicing to help keep them from sticking to the knife.

Place a rack in the middle of the oven and preheat.

Lightly spray an 8x8-inch square baking pan with nonstick cooking spray and line with a sheet of parchment that completely covers the bottom with a slight overhang on two sides. Lightly spray the pan once more, taking care to grease the parchment and sides.

Simply Recipes / Mark Beahm

In a small saucepan, melt the butter over medium heat until just melted, swirling the pan as needed to avoid browning, 2 1/2 to 3 minutes. Remove from the heat.

Add the cocoa powder and oil to the hot butter and whisk to fully incorporate and bloom the cocoa. Add the chopped bittersweet chocolate and whisk until fully melted and combined. Set aside to cool slightly while you whisk the egg mixture.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a large bowl, vigorously whisk the granulated sugar, light brown sugar, eggs, and vanilla until lightened in color and well combined, about 2 minutes.

Scrape the chocolate mixture into the bowl with the egg mixture and whisk to combine.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a small bowl, whisk the flour, baking powder, and salt to combine. Add the flour mixture to the chocolate mixture and whisk until just combined. It’s okay if there are some flour streaks. Use a rubber spatula to give the batter a few good folds, taking care to scrape the bottom of the bowl to get all the dry ingredients, until all the flour is incorporated.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

The brownie batter will be on the thicker side. Scrape the batter into the prepared pan and spread into an even layer using the spatula, a small offset spatula, or the back of a spoon.

Bake the brownies on the middle rack of the oven the top has a paper-thin crinkly appearance, and a toothpick comes out clean or with moist crumbs (not wet batter), 25 to 28 minutes. The brownies will likely puff around the 25-minute mark with a toothpick still coming out wet, then settle in the next couple minutes. Once the brownies settle, they are typically ready.

Cool the brownies completely in their pan set over a wire rack, about 1 hour.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Once the brownies are cool, make the ganache. Combine the chopped chocolate and pinch of salt in a small bowl or large glass measuring cup.

In a small saucepan (you can rinse, dry, and reuse the same one from the brownies), heat the heavy cream over medium heat until it comes to a simmer with vigorous bubbling just around the edges and steam coming off the surface, 1 to 2 minutes. Immediately pour the hot cream over the chocolate, let sit for a minute, then stir until smooth and silky and all the chocolate is melted.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Lift the brownies out of the pan by the parchment overhang and transfer to a cutting board. If desired, you can flip the brownies over so that the bottom is facing up for a very even surface to spread the ganache.

While the ganache is still warm and spreadable, pour it over the brownies and use a small offset spatula or the back of a spoon to spread into an even layer. It’s okay if it doesn’t look completely smooth at first. The ganache will settle into itself. Try to avoid pushing the ganache over the sides. Top the ganache with the candy-coated chocolate chip sprinkles as desired.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer the brownies to the refrigerator to chill until the ganache is set and firm enough to cut, about 30 minutes. Use a hot, dry knife (I like to run my knife under hot water and then wipe it dry with a clean towel) to cut the brownies, wiping the knife clean between each cut.

If cutting into bars and adding the signature perforated line, first cut the brownies down the center to create two long halves. Lightly drag the side of an offset spatula, back of a butter knife, or skewer in a straight line down the middle length of each half to create the signature look, taking care to not drag through all the way to the brownie. Then, cut each half into 4 pieces with the indentation running crosswise to yield 8 bars total. Alternatively, you can cut the brownies into 16 squares and skip the perforated line altogether.

The brownies can be stored in a single layer in an airtight container at room temperature for up to 2 days or chilled in the refrigerator for up to 1 week.

Love the recipe? Let us know with a rating and review!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

1. To make the caramel. Line a baking sheet with parchment paper.

2. In a large pot, cook the sugar over medium heat, stirring occasionally until the sugar has melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and add the chunks of butter, whisking until combined. Then, stir in the cream. Return the pot to medium heat and cook the mixture, stirring until the caramel has thickened and easily coats the back of your spoon, about 5-8 minutes. Remove from the heat and stir in a pinch of salt. Pour onto the parchment paper. Freeze in the freezer for 20 minutes to harden.

2. Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper.

3. In the microwave, melt together the butter and 1 cup chocolate chips (stirring at 30-second intervals) until melted and smooth. Stir in the sugar, coffee powder, Kahlúa, and vanilla.

4. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, baking powder, and salt. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Evenly spread half the mixture into the prepared baking pan. Dollop spoonfuls of Nutella over the batter. Spoon the remaining batter over top, using a spoon to lightly smooth out the batter. It's ok if the batter does not cover up all the Nutella.

5. Grab the caramel piece from the freezer and break/cut into pieces. Stick the caramel into the brownies, you may not need all of the caramel. Bake 28-30 minutes or until the brownies are just set. Let cool…or cut and enjoy warm.

Pre-heat oven to 350. Grease a 9x13 Pyrex pan.

Using an electric mixer, cream Karo syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and whiskey. Once mixture is thoroughly combined, fold in chopped pecans and chocolate chips, then pour over brownies. Bake for 30-35 minutes, or until pecan filling is set. A little jiggle is ok.

1. Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper.

2. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, 2-3 minutes. Remove from the heat. Mix in the mini chocolate chips until all are melted. Stir in the vanilla.

3. In a bowl, whisk the eggs for 1 minute until bubbly on top. Add the melted chocolate and powdered sugar, whisking until smooth, 1-2 minutes. Mix in the grated zucchini. Add the flour, cocoa powder, baking powder, and salt. Stir until just combined. Stir in the chocolate chips.

4. Spread the batter into the prepared pan. Bake for 30-35 minutes or until the brownies are just set. They will be thick.

5. To make the frosting. Whisk the butter, 2 cups powdered sugar, cocoa powder, vanilla, and warm milk in a bowl, adding additional warm milk until the frosting becomes thicker, but still drizzly. Taste, adding more sugar if needed. Spread the frosting over the brownies. Let set for 1-ish hour…or slice, snack, and enjoy!

1. Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.

2. In the bowl of a food processor, pulse together the avocado, maple syrup, vanilla, and instant coffee (if using) until smooth and no clumps of avocado remain. Pour in the melted chocolate and pulse until creamy.

3. In a medium bowl, whisk the eggs for 1 minute until bubbly on top. Stir in the chocolate avocado mix, mixing until combined. Add the cocoa powder, almond flour, and salt. Stir until just combined. Stir in the chocolate chunks.

4. Evenly spread the mixture into the prepared pan. Bake for 30-35 minutes or until the brownies are just set. Do not over bake or these will become cakey. Allow to cool before frosting.

5. Meanwhile, make the frosting. In a small saucepan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth. Remove from the heat and stir in the cocoa powder and a pinch of salt. Let the frosting cool, then pour/spread the frosting over the brownies and spread in an even layer. Place the brownies in the fridge and allow the frosting to set, 30 minutes to 1 hour.

6. Once set, cut into bars and serve at room temp. Keep stored in a cool, dry place in an airtight container for 2-3 days.

1. Preheat the oven to 350° F. Line a 9×13 inch pan with parchment paper.

2. In the microwave, melt together the butter and 1 1/2 cups chocolate chips (stir at 30 second intervals) until melted and smooth. Stir in the sugar, vanilla, and instant coffee.

3. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Let cool.

4. Meanwhile, make the icing. Add the butter, 2 cups powdered sugar, cocoa powder, vanilla, and 1/4 cup warm milk to the bowl of a stand mixer. Beat until smooth, adding additional warm milk until the frosting becomes thicker, but still drizzly. Taste, adding more sugar if needed. Spread the icing over the bars. Let set 10 minutes, then decorate with sprinkles, if desired. Let set another hour or until dry. Slice, snack, and enjoy!

1. Preheat the oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper.

2. In a medium bowl, mix together the butter, sugar, Baileys, vanilla and eggs until combined. Add the cocoa powder, flour, and coffee (I use 2 tablespoons) and stir until just combined. Stir in the chocolate chips, if using. Spread the batter evenly in the prepared pan. Transfer to the oven and bake for 20-25 minutes or until the brownies are just set. Let cool and then cut into bars.

3. If a chocolate drizzle is desired, melt together 1/2 cup semi-sweet chocolate chips and 1/4-1/2 cup Baileys until smooth and combined. Drizzle over brownies.

Preheat oven to 350. Prepare the brownie batter and spread into a greased 8×8 baking dish.

Using an electric mixer, beat together the cream cheese, eggs, and sugar. Add the peanut butter, adding the cream as necessary to make the mixture more smooth. The consistency should be thick, but smooth enough to easily mix with the electric mixer. Add the vanilla and salt.

Pour mixture over brownie batter and marble with a knife.

Bake for 40 minutes, or until toothpick inserted in the center comes out clean.

1. Preheat the oven to 350° F. Line an 8×8 inch pan with parchment paper.

2. In a large bowl, whisk the eggs for 1 minute until bubbly on top. Add the coconut oil, maple syrup, and vanilla. Mix in the almond flour, cocoa powder, baking powder, and salt. Stir until just combined. Spread the batter into the prepared baking pan. Bake for 15 minutes or until the brownies are just set. Let cool.

3. Meanwhile, make the peanut mix. In a medium pot, mix 3/4 cup peanut butter, the maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the brownies. Freeze 30 minutes, or until firm.

4. Melt together the chocolate and 2 tablespoons of peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the peanut butter mix. Return to the fridge to set, about 10 minutes, then slice. The chocolate will not be totally set, but slicing is easier this way. Keep in the fridge.

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. Add the butter and chocolate to a medium microwave safe mixing bowl. Microwave on 30 second intervals, stirring after each interval, until melted and smooth. To the melted chocolate whisk in the sugar, vanilla, and eggs until smooth. Stir in the cocoa powder, flour, and salt until just combined. Try not to over mix the batter, it will be thick.

3. Pour the batter into the prepared pan, spreading it in an even layer. Transfer to the oven and bake for 25-30 minutes, until the brownies are set on top. Remove from the oven and allow to cool.

4. In a small bowl, beat together the peanut butter and 2 tablespoons softened butter until smooth and creamy. Dollop tablespoon size spoonfuls of the peanut butter over the brownies, lightly spreading the peanut butter into an even layer. Transfer to the freezer and freeze 10 minutes.

5. Melt the chocolate chips in the microwave or over a double broiler. Sprinkle the Rice Krispies over the peanut butter and then pour the melted chocolate over top. Place the brownies in the fridge to set, about 20 minutes. Cut the brownies into squares. Store in the fridge or in a cool, dark spot in your kitchen.

1. To make the caramel. Line an 8×8 baking dish with parchment paper.

2. In a large pot, cook the sugar over medium heat, stirring constantly with a heat proof rubber spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and add the chunks of butter, whisking until combined. The caramel will bubble and begin to hard, just keep stirring and slowly add the cream and then whisk until combined.

2. In a large pot, cook the sugar over medium heat, stirring constantly with a heat proof rubber spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and add the chunks of butter, whisking until combined. The caramel will bubble and begin to hard, just keep stirring and slowly add the cream and then whisk until combined.

3. Return the pot to medium heat and cook the mixture, stirring until the caramel has thickened, about 5 minutes, Remove from the heat and stir in a pinch of salt and the vanilla. Pour into the prepared pan. Transfer to the freezer and freeze for 20-30 minutes to harden. Cut the caramel into 1/2 inch squares.

4. Meanwhile, make the brownies. Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.

Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.

5. Add the butter and chocolate to a medium microwave safe mixing bowl. Microwave on 30 second intervals, stirring after each interval, until melted and smooth. To the melted chocolate whisk in the sugar, instant coffee, vanilla, hazelnut liquor (if using), and eggs until smooth. Stir in the cocoa powder, flour, and salt until just combined. Try not to over mix the batter, it will be thick.

6. Pour half the batter into the prepared pan, spreading it in an even layer. Arrange half of the caramel squares over the brownie batter (you will have leftover caramel, save for another use). Spread the remaining brownie batter over the caramels. Transfer to the oven and bake for 25-30 minutes, until the brownies are set on top. Remove from the oven and allow to cool completely before cutting, at least 30 minutes. The brownies will be very gooey. Sprinkle with sea salt before serving.

Pit cherries and cut them in half. Sprinkle with sugar and roast at 400 degrees for 10 minutes.

Prepare brownie mix. Remove cherries from the oven and reduce oven temperature according to brownie directions.

Mix cooled cherries into the brownie batter and bake according to brownie directions. Top with ice cream!

Place the rack in the lower third of the oven.

Line the bottom of an 8-inch square baking pan with foil or parchment paper with an overhang on two opposite sides to make it easy to lift the brownies out when they're done.

Place the butter, cocoa, sugar, and salt in a large metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture in skillet of simmering water. The bottom of the bowl should be touching the bottom of the skillet.

Stir the butter cocoa mixture until the butter has melted and the mixture is smooth and hot to touch.

Remove the bowl from the skillet.

Stir in the almond extract. Then, beat in the eggs one at a time, beating strongly for about 30 seconds after each addition.

Once the batter is well mixed, shiny, and thick, stir in the flour. Beat until the batter is very smooth, at least 40 strokes, but as many as it takes to get a smooth batter.

Don't be afraid to overmix the batter. It has plenty of fat and not enough flour to get tough from mixing. Undermixing the batter will give you pock-marked, gritty brownies.

Mix in the pecans until distributed throughout the batter.

Pour the batter into the prepared lined pan and smooth the surface evenly.

Bake 25 minutes (at a minimum) at 325°F (160°C), or until a bamboo skewer or toothpick inserted into the center comes out still a little moist with the brownie batter. Depending on your oven, baking time may take from 25 minutes to 40 minutes. Cool completely on a rack.

When the brownies have completely cooled, lift up the sides of the foil or parchment liner to remove them from the pan. Place the brownies on a cutting board and cut into squares or rectangles.

Arrange a rack in the center of the oven and preheat the oven according to the brownie mix package directions.

Lightly spray an 8x8-inch metal baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on all sides.

Prepare the brownie mix according to the package directions.

Scrape the brownie batter into the prepared pan and smooth into an even layer. Bake the brownies according to the package directions for an 8-inch pan. Set the brownies in their pan over a wire rack and allow to cool completely, about 1 hour.

Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne

In a bowl with a hand mixer, beat the butter, cream cheese, peppermint extract, and salt on medium speed until smooth and combined, about 1 minute, scraping down the bowl as needed.

Sift the powdered sugar into the butter mixture. Add 1 tablespoon heavy cream and green food coloring (if using, start with 3 drops) and beat on medium-low until combined, then increase the speed to medium-high and beat until slightly lightened in color and fluffy, 30 seconds more.

Scrape the mint cream over the cooled brownies still in the pan and smooth into an even layer. Refrigerate until the mint layer is set and doesn’t stick to your finger when gently poked, 30 to 40 minutes.

Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne

Heat 1/3 cup heavy cream in a small, microwave-safe bowl in the microwave in 15-second increments until the cream is very hot and slightly bubbling, 30 to 45 seconds total.

Add the chopped semi-sweet chocolate to the cream, ensuring it’s all covered, and let sit for 1 minute so the chocolate can begin to soften. Stir the heavy cream and chocolate until the chocolate is fully melted. Let sit about 5 minutes to cool slightly.

Working quickly to avoid melting the mint layer, pour the ganache over the mint cream and smooth into an even layer. If using, sprinkle the chopped chocolate mints over the ganache. Return the brownies to the refrigerator until well chilled and firm, at least 30 minutes.

Transfer the slab of brownies using the overhanging parchment onto a cutting board. Use a sharp knife to cut the brownies, wiping the knife clean between each cut.

For the best texture and flavor, serve the brownies chilled from the refrigerator. The brownies can be stored in a single layer in an airtight container in the refrigerator for up to 1 week.

Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne

Line a 9x9-inch square baking pan with parchment paper, then spray the parchment with baking spray.

Add the Nutella and eggs to a large bowl. Using a handheld mixer on medium speed or a whisk and a sturdy arm, mix the Nutella and eggs together vigorously until smooth and silky, about 30 seconds. Add the flour and mix on low until just combined and no streaks remain.

Pour the batter into the baking pan and spread it to the edges.

Transfer the pan to the oven and bake until a toothpick inserted into the center comes out with just a few moist crumbs, about 20 minutes. Sprinkle with Maldon salt, if using, then set aside to cool completely.

Cut into squares and layer any leftovers in a container with parchment paper. Store in an airtight container for 4 to 5 days at room temperature or in the refrigerator for up to a week.

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1. Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper.

2. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, 2-3 minutes. Remove from the heat. Mix in the mini chocolate chips until all are melted. Stir in the vanilla and instant coffee.

3. In a bowl, whisk the eggs for 1 minute until bubbly on top. Add the melted chocolate and powdered sugar, whisking until smooth, 1-2 minutes. Add the flour, cocoa powder, baking powder, and salt. Stir until just combined. Stir in the chocolate chunks.

4. Spread the batter into the prepared pan. Bake for 28-30 minutes or until the brownies are just set and crinkly on top. Sprinkle with flaked sea salt if desired. Enjoy!

1. Preheat the oven to 350° F. Line a 9x9 inch square pan with parchment paper.

2. In the microwave, melt together the butter and 1 cup chocolate chips (stirring at 30-second intervals) until melted and smooth. Stir in the sugar, Kahlúa (if using) vanilla, and instant coffee.

3. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, baking powder, and salt. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Let cool.

4. Meanwhile make the truffles. In a microwave-safe bowl, melt together the semi-sweet chocolate and cream until melted and smooth. Pour about half of the chocolate truffle/ganache over the brownies and smooth it out until it reaches the edge. Swirl in the peanut butter, then place the brownies in the freezer for 15 minutes to set. Once set, pour over the remaining truffle/ganache. Melt the remaining milk chocolate and drizzle it over the truffle layer. Allow the brownies to set at least one hour in the fridge or two hours at room temperature. Sprinkle with caramel brûlée, if desired. Cut into bars.

5. To make the Caramel Brûlée. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.

1. Preheat the oven to 350 degrees F. Grease an 8x8 inch square baking dish and line it with parchment paper.

2. In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined. Add the egg, beating until combined and creamy. Beat in the vanilla. Add the flour, baking soda, and saltbeat until combined. Stir in the chocolate chips. Press the dough into the prepared baking dish in an even layer.

3. To make the brownies. In a medium bowl, whisk together the Nutella, eggs, butter, and vanilla until smooth, about 1 minute. Add the flour and mix until just combined, 1 to 2 minutes more. Fold in the chocolate chunks (if using). Evenly spread the batter over the cooker layer. Transfer to the oven and bake for 30 minutes. Then cover the pan with foil and continue baking another 10-15 minutes, until the brownies are just set. Sprinkle with flaky sea salt and let cool.

4. Eat warm (a little messy, but delicious) or let cool and store in an airtight container for up to 5 days. ENJOY!

1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.

2. Add the butter and chocolate to a medium microwave safe mixing bowl. Microwave on 30 second intervals, stirring after each interval, until melted and smooth. To the melted chocolate whisk in the sugar, instant coffee, vanilla, and eggs until smooth. Stir in the cocoa powder, flour, and salt until just combined. Try not to over mix the batter, it will be thick.

3. Pour the batter into the prepared pan, spreading in an even layer. Transfer to the oven and bake for 22-25 minutes, until the brownies are set on top. Remove from the oven and allow to cool.

4. To make the Monsters. For the owls, dip each large pretzel twist in melted chocolate and place directly on a parchment lined baking sheet. Split an Oreo in half and use for the eyes. Place the pretzels in the freezer to set for 10 minutes. Once the chocolate is set, add a small dot of melted chocolate to the center of each Oreo and attach the candy eyes. Drizzle a line of chocolate above the eyes for the eyebrows and attach 2 (1 inch) pieces of licorice to each eye. Dot a small amount of chocolate in between the Oreos and insert an M&M to create a nose. Place back in the freezer for 10 minutes to set. The owls can be made with both chocolate and white chocolate covered pretzel twists.

5. For the ghost, dip each pretzel twist in melted white chocolate and place on a parchment lined baking sheet. Insert 2 chocolate candy melts to create the eyes. For the mummies, fill in the three pretzel holes by drizzling melted white chocolate inside. Insert 2 candy eyes. Place the pretzels in the freezer to set for 10 minutes.

6. To finish, add the semi-sweet chocolate and the cream to a microwave safe bowl. Microwave until melted and smooth, about 1 minute. Stir in the peanut butter. Pour the chocolate over the brownies in an even layer. Arrange the monster pretzels over the ganache. Chill in the fridge 30 minutes or until set. To serve, carefully cut around the pretzels. Brownies can be stored, covered, for up to 3 days.

1. Preheat the oven to 350 degrees F. Line a 9×13 inch pan with parchment paper.

2. In the microwave, melt together the butter and 1 1/2 cups chocolate chips (stir at 30 second intervals) until melted and smooth. Stir in the sugar, vanilla, and instant coffee.

3. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips.

3. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips.

3. Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Let cool (or not) and dust with powdered sugar. Enjoy!

1. Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.

2. Heat 2 ounces dark chocolate in the microwave until melted and smooth. Stir in the ricotta, eggs, maple syrup, instant coffee, and vanilla until completely smooth and no clumps remain. Add the cocoa powder, almond meal, and salt. Stir until just combined. Stir in the remaining 2 ounces of chopped dark chocolate.

3. Evenly spread the mixture into the prepared baking pan. Bake for 30-35 minutes or until the brownies are just set. DO NOT over bake or these will become cakey. Allow to cool before frosting.

4. To make the frosting, melt together the maple syrup, coconut oil, and dark chocolate in a small saucepan over low heat until melted and smooth. Remove from the heat and stir in the cocoa power. Pour the frosting over the brownies and spread in an even layer. Place the brownies in the fridge and allow the frosting to set 30 minutes to 1 hour. Cut into bars and store in an airtight container in a cool, dry place or in the fridge. Enjoy!

1. Preheat the oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper.

2. In a medium bowl, mix together the butter, sugar, vanilla, and eggs until combined. Add the cocoa powder, flour, and coffee and stir until just combined. Stir in the chocolate chips, if using. Spread the batter evenly into the prepared pan. Transfer to the oven and bake for 20-25 minutes or until the brownies are just set. Let cool and then cut into 9 bars. Freeze for 15 minutes.

3. Meanwhile, in a microwave safe bowl, combine the chocolate and coconut oil. Microwave on high for 30 second intervals, stirring after each interval until melted. Let cool 10 minutes. Dip each frozen brownie into the melted chocolate, using a fork to toss the brownie in the chocolate to coat. Remove and allow any excess chocolate to drip back into the bowl. Place on a parchment lined cookie sheet. Repeat with the remaining brownies. Freeze for 10 minutes.

4. In a small bowl, mix together the powdered sugar, black dye (or charcoal), and 1 tablespoon water until combined, adding water if needed to thin. Add the frosting to a ziplock bag and snip a small portion of the corner off the bag. Remove the brownies from the freezer. Add a dot of frosting to each brownie and attach a candy eye. Decorate the spell books as desired. Let the frosting dry and then serve, or keep in and airtight container in a cool place for up to 4 days.

1. Preheat the oven to 350ºF. Line a 9-inch square baking dish with parchment paper or aluminum foil, letting some hang over the edges of the pan.

2. Arrange the graham crackers in a single layer on the bottom of the prepared baking dish, being sure the entire bottom is covered—you may need to break some to fit.

3. Put the butter and milk chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. Add the sugar and whisk until completely combined. Add the vanilla, coffee, Kahlúa (if using), and eggs and whisk until smooth. Stir in the cocoa powder, flour, and salt until smooth and just combined. Try not to overmix the batter; it will be thick. Fold in the almonds. Pour the batter over the graham crackers in the baking dish. Gently press the pretzels on top.

4. Bake for 25 to 30 minutes, until the brownies are set on top. Remove from the oven and immediately add the chocolate bar pieces to the top of the brownies—the chocolate will melt over the brownies. Add the marshmallows evenly over the chocolate and then return the brownies to the oven. After 5 minutes, turn on the broiler. Wearing oven mitts, position a rack in the top third of the oven. Broil the brownies for 15 to 30 seconds, or until the tops of the marshmallow are just golden—watch closely, as they burn fast. Remove from the oven and let the brownies cool in the pan for about 30 minutes.

5. Lift the brownie block out of the pan using the overhanging parchment paper. Cut into squares.

Make the brownies: Bake the brownies according to package directions in a 9×13 pan or slightly smaller rectangular pan (see note 1). I usually try to let them cool for an hour before frosting them.

Make the frosting: Melt the butter in a small saucepan over medium heat. Add the milk, sugar, vanilla, and salt; bring to a consistent boil over medium heat and cook for 45 seconds (it should be at a rolling boil for the full 45 seconds). Set a timer so you don’t overcook it!

Mix in the chocolate: Turn off the heat and add chocolate chips and stir to combine (if there are stubborn lumps, just whisk it for a minute).

Frost the brownies: Working quickly, pour the frosting over the brownies and spread evenly and add sprinkles. The frosting will start to set immediately, so don’t be a slow poke with this part (see note 2)!

Rest and serve: Let the frosting rest for 15-30 minutes, depending on how clean you want your slices to be! Cut, serve, PARTY TIME!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with baking spray; line bottom with parchment paper.

Whisk flour, sugar, cocoa powder, baking powder, and salt together in a large bowl until combined.

Pour in water (or coffee), vegetable oil, and vanilla; mix until well-blended. Spread batter evenly in the prepared dish.

Bake in the preheated oven until top is no longer shiny and center feels just set when gently pressed, about 30 minutes.

Let cool for at least 10 minutes before cutting into 15 squares. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Make peanut butter batter: Beat cream cheese, peanut butter, sugar, egg, and milk in a medium bowl until smooth. Set aside.

Make brownie batter: Mix together sugar, melted butter, and vanilla in a large bowl until combined. Mix in eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt in a separate bowl; mix into batter until well combined. Stir in chocolate chips until incorporated.

Set aside 1 cup brownie batter. Spread remaining brownie batter into the prepared dish. Spread peanut butter batter on top. Drop reserved chocolate batter by teaspoonfuls over the top. Using a knife, gently swirl through the top layers for a marbled effect.

Bake in the preheated oven until a wooden toothpick inserted near the center comes out almost clean, 35 to 40 minutes. Cool completely, then cut into bars.

Preheat the oven to 350 degrees.

Cream the butter and the sugar. Add the espresso powder and mix until combined. Add eggs and mix until combined. Add the flour and cocoa powder and stir to combine. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.

Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle (I usually like to underbake mine so 30 minutes is just about right for that – if you want more chewy brownies, go for 35-40). Eat and be happy!

Prep: Preheat oven to 350. Line a flat plate with parchment paper and coat with cooking spray. Line an 8×8 square baking pan with parchment paper and coat with cooking spray.

Make that caramel: place the sugar in a small saucepan over medium high heat. Stir frequently – the sugar will form clumps and eventually become smooth. Remove from heat. Add butter and stir in. Add cream and stir in. Return to heat – let it get smooth and bubbly for another few minutes. Pour the caramel on the parchment-lined plate. Freeze for 20-30 minutes to solidify.

Brownie time: Melt the chocolate and the butter (microwave or double boiler). Whisk in the sugar. Whisk in the eggs and vanilla. Whisk in the flour and salt.

Caramel meets brownie: Cut the cooled caramel into small squares. Stir most of them into the brownie batter and transfer to the pan. Arrange the last few caramel pieces on top of the brownies. Bake for 30 minutes (more or less to taste). Cool in the fridge or freezer for easier cutting. FALL IN LOVE!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.

Stir flour, baking powder, and salt together in a medium bowl.

Stir sugar, melted butter, and vanilla together in a large bowl.

Add one egg and mix with a spoon until well incorporated. Repeat to add remaining 2 eggs, mixing well after each addition.

Gradually add flour mixture and stir the batter until evenly moistened. Pour 1/2 of the batter back into the medium bowl that held the flour mixture.

Stir chocolate chips and cocoa into one bowl of batter. Stir pumpkin puree, walnuts, cinnamon, cloves, and nutmeg into the second bowl of batter.

Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the two layers once more.

Drag a kitchen knife or small spatula gently through the layers in a swirling motion to create a marbled appearance.

Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Remove from the oven and let cool in the pan before cutting into 16 squares.

Serve warm, topped with a scoop of vanilla ice cream. Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.

Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.

Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.

Preheat oven to 350 degrees. Prepare brownie batter as directed. Pour batter into a glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. In my 8×8 square pan, I was able to get about 2/3 of the cookie dough to fit over the brownies and I just saved the rest for regular cookies. Press gently on the dough just until it starts to sink down into the batter a little bit.

Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), covering with foil if you need to keep the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving.

Preheat the oven to 325. Prepare your brownies according to directions. Pour into a baking dish (9×9 or comparable).

Beat the softened cream cheese and sugar. Add the egg, vanilla, and salt and mix until soft and creamy. Stir in the white chocolate chips.

Pour the cream cheese mixture over the brownie batter and swirl into the batter with a knife.

Bake for 30-40 minutes or until knife inserted in the middle comes out clean.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove from heat, and stir sugar into the chocolate. Allow the mixture to cool slightly. Beat in eggs one at a time, mixing well after each, then stir in vanilla. Combine flour and salt; stir into the chocolate mixture. Fold in walnuts. Spread the batter evenly into the prepared pan.

Bake in the preheated oven, 30 to 35 minutes. Brownies are done when a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.

Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.

In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.

Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.

Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.

Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Prepare brownie mix: Stir brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread evenly into the prepared pan.

Prepare cheesecake topping: Beat together cream cheese, egg, and sugar using an electric mixer until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.

Bake in the preheated oven for 22 to 25 minutes. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into 24 squares and serve.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.

Combine beans, sugar, cocoa powder, eggs, oil, instant coffee, vanilla, and salt in a blender; blend until smooth.

Pour into the prepared baking dish. Sprinkle chocolate chips over the surface.

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Let cool to room temperature before cutting into 16 squares. Enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

To make the brownies: Stir brownie mix, oil, eggs, and water together in a medium bowl until well blended. Pour batter into the prepared pan. Bake in the preheated oven for 15 minutes.

While the brownies are baking, make the topping: Break graham crackers into 1-inch pieces and place into a bowl. Add marshmallows and chopped chocolate and toss to combine.

Remove brownies from the oven and sprinkle with topping ingredients. Return to the oven and continue to bake until a toothpick inserted 2 inches from the side of the pan comes out clean, 7 to 10 more minutes.

Slice, serve, and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine brownie mix, oil, water, and eggs together in a bowl until smooth; pour into the prepared baking dish.

Bake in the preheated oven until edges have started to pull away from the sides of pan, 28 to 31 minutes. Let brownies cool.

Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.

Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x8- or 9x9-inch baking pan.

Beat together sugar and butter in a medium bowl. Add eggs and mix well. Combine flour, cocoa, and salt; stir into sugar mixture. Mix in vanilla, then stir in walnuts. Spread evenly into the prepared pan.

Bake in the preheated oven until edges are firm, 25 to 30 minutes. Cool before cutting into squares.

Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line an 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.

Whisk together almond flour and rice flour; set aside.

Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.

Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

Gather all ingredients.

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.

Combine sugar, butter, and water in a medium saucepan; cook and stir over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth; mix in eggs and vanilla. Combine flour, salt, and baking soda; stir into the chocolate mixture. Spread brownie batter evenly into the prepared pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 20 to 30 minutes.

Let cool completely before cutting into squares.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat 1 cup unsalted butter, brown sugar, and white sugar together in a large bowl until smooth. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, and salt in a separate bowl; stir into butter mixture until blended. Fold in yam. Spread batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.

Meanwhile, combine confectioners' sugar, 2 tablespoons salted butter, and milk until smooth. Spread over brownies while still warm, they will absorb some of the glaze.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.

Make the brownies: Combine baking chocolate and butter in a microwave-safe bowl. Microwave on high until chocolate is soft and butter is melted, about 2 minutes. Stir to mix.

Beat eggs, sugar, and vanilla in a large bowl with an electric mixer on high speed for 2 minutes. Reduce the speed to low and beat in melted butter-chocolate mixture. Beat in flour until just combined; do not overmix. Stir in chopped walnuts. Spread batter in the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Let cool in the pan.

Meanwhile, make the frosting: Combine sugar and heavy cream in a saucepan over medium heat. Stir until sugar dissolves and mixture begins to simmer, about 3 minutes. Reduce the heat to low and simmer for 7 minutes without stirring. Remove from the heat.

Add baking chocolate and butter; stir until melted and chocolate is blended in. Whisk in vanilla until smooth. Place into the refrigerator and stir every few minutes until frosting is chilled and thick, about 30 minutes.

Frost the cooled brownies. Cut into 32 squares.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.

Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.

Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.

Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.

Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.

In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.

Bake for 8 minutes.

Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.

Bake for an additional 20 minutes. Remove and let cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

Melt 1/2 cup butter in a large saucepan. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, flour, salt, and baking powder. Spread batter into prepared pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 to 30 minutes. Let cool briefly before frosting.

To make the chocolate frosting: Combine softened butter, confectioners' sugar, 3 tablespoons cocoa, honey, and 1 teaspoon vanilla extract in a bowl. Stir until smooth. Frost brownies while they are still warm.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Mix sugar, oil, and 2 teaspoons vanilla together in a large bowl until well blended. Combine flour, 1/2 cup cocoa, baking soda, and salt together in a separate bowl; stir into sugar mixture.

Fold in zucchini and walnuts; spread batter evenly into the prepared pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 to 30 minutes. Let cool, about 20 minutes.

Meanwhile, make the frosting: Whisk 6 tablespoons of cocoa and butter in a pan over medium-low heat until smooth and glossy; set aside to cool.

Blend confectioners' sugar, milk, and 1/2 teaspoon vanilla together; stir into cooled cocoa mixture. Spread over cooled brownies before cutting into squares.

Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.

Blend sugar, melted butter, and vanilla in a large bowl. Beat in eggs one at a time, mixing well after each addition. Combine flour, cocoa, baking powder, and salt in a medium bowl. Gradually mix into egg mixture until combined. Spread into the prepared pan.

Bake in the preheated oven until brownies begin pulling away from the sides of the pan, 40 to 45 minutes. Let brownies cool, then cut into squares.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Combine sugar, margarine, and vanilla in a large bowl. Beat in eggs until well-blended. Stir in flour, cocoa powder, baking powder, and salt; blend well. Set aside 2 cups batter.

Spread remaining batter into the prepared pan. Arrange peppermint patties in a single layer over batter spaced about ½-inch apart; spread reserved 2 cups batter over top.

Bake in the preheated oven until edges begin to pull away from the sides of the pan, 50 to 55 minutes. Cool completely in the pan on a wire rack before cutting into 24 brownies.

Preheat oven to 350 degrees F (180 degrees C). Grease a 13x9-inch pan.

Microwave chocolate and butter in large bowl at HIGH for 2 minutes or until butter is melted. Alternately, melt butter and chocolate in a double boiler over simmering water.

Remove bowl from microwave and stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.

Spread batter into prepared pan. Bake for 35 minutes (do not overbake).

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x9-inch baking dish.

Combine flour, baking soda, and salt in a small bowl; set aside. Combine sugar, butter, and water in a saucepan over medium heat; cook and stir until butter melted and sugar dissolved. Off heat, stir in 1 bag chocolate chips and vanilla extract until chocolate melted; transfer to a bowl. Beat in eggs, one at a time, beating well after each addition until smooth. Fold in flour mixture until incorporated; fold in remaining 1 bag chocolate chips and walnuts. Pour into the prepared pan.

Bake in the preheated oven until top is dry and edges have started to pull away from sides of the pan, 45 to 55 minutes. Cool completely before cutting into squares.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Combine water and 1/3 cup flour in a heavy saucepan over medium heat; cook, whisking constantly, until thick. Transfer mixture to a large mixing bowl and set aside to cool, 15 to 20 minutes.

Melt butter in a small saucepan over medium heat. Mix in cocoa until smooth; remove from the heat and let cool, about 15 minutes.

Combine remaining 2 cups flour, baking powder, and salt in a small bowl, set aside. Add sugar and vanilla to cooled flour-water mixture; mix with an electric mixer until well combined.

Add cocoa mixture and mix until incorporated. Add dry flour mixture and stir until just blended; fold in walnuts.

Spread evenly in the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool before cutting into 20 squares.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish.

Combine caramels and 1/3 cup evaporated milk in a heavy saucepan, Cook over low heat, stirring constantly until smooth; set aside.

Stir together cake mix, melted butter, and remaining 1/3 cup evaporated milk in a large bowl by hand until dough comes together. Press 1/2 of the dough into the prepared dish.

Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over crust and pour caramel mixture evenly over chips. Crumble remaining dough over caramel layer and return to the oven.

Continue baking for 15 to 18 minutes more. Cool in the refrigerator to set caramel before cutting into bars.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

Beat sugar, melted butter, and egg in a large bowl with an electric mixer until fluffy. Fold in the apples and walnuts. Sift flour, salt, baking powder, baking soda, and cinnamon together in a separate bowl; stir into apple mixture until just blended. Spread batter evenly in the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.

Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.

Sift together sifted flour, baking powder, salt, and baking soda in a medium bowl. Stir in chopped nuts; set aside.

Mix brown sugar and melted butter in a large bowl until combined; cool slightly.

Stir beaten egg and vanilla into brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined. Spread batter into the prepared baking pan. Sprinkle chocolate chips on top.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat.

Whisk the chocolate mixture in a bowl with the brown sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Stir in the flour and salt until just combined. The mixture will be oily and heavy.

Pour into a 9-inch square baking dish (mine was glass) and bake for 25-28 minutes. There may be a small amount of oil sitting on top or around the edges of the brownies – that’s okay – it will reabsorb when you take them out of the oven. The less time you bake for, the more fudgy the brownies will be.

Let the brownies cool for a few hours or overnight for the most clean cut pieces (but let’s be honest – you better break into those while they’re still warm). The brownies should be fudgy and dense and delicious, almost like a cross between traditional brownies and little pieces of fudge.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

For the red velvet brownies: Whisk 1 cup sugar and melted butter in a large mixing bowl; stir in cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt, one at a time, mixing well after each addition to avoid lumps. Mix in 2 eggs until thoroughly combined.

Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.

For the cheesecake filling: Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy. Add 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract; continue to beat until well blended and only small lumps remain, 3 to 4 minutes.

Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with baking spray.

Whisk sugar, flour, melted butter, eggs, cocoa powder, vanilla, baking powder, and salt in a large bowl until combined.

Spread the batter into the prepared pan.

Decorate with walnut halves.

Bake in the preheated oven until top is crinkled and a toothpick comes out with a few moist crumbs, about 20 to 30 minutes.

Let cool completely in the pan on a wire rack before slicing into squares. Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan.

Melt butter and chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove top of double boiler and stir sugar, flour, eggs, salt, and vanilla extract into chocolate mixture until batter is smooth. Fold walnuts into batter; spread into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cut brownies while warm.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 baking dish with 1 teaspoon butter.

Whisk 1 cup sugar and melted butter together in a bowl. Add vanilla, cocoa powder, salt, food coloring, vinegar, and eggs to sugar mixture, blending well after each addition.

Stir flour into sugar mixture until batter is just combined. Pour batter into prepared baking dish, reserving 1/3 cup batter for cream cheese layer.

Blend cream cheese, 1/4 cup sugar, egg, and vanilla extract together in a bowl. Spread cream cheese mixture over brownie batter in the prepared baking dish. Pour reserved 1/3 cup brownie batter in 2 rows over cream cheese layer. Pull a knife through the batter rows into cream cheese layer to form swirls.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool completely before slicing.