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brownies
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Recipes
For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.
4.6
(4.6)
Recipes
Yes, brownies can—and should—be made with white chocolate.
Easy
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Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.
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Meet Chris Morocco’s ideal brownie: fudgy, rich, and plenty chocolaty.
4.7
(4.7)
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An overnight freeze solidifies classic brownie batter into something entirely different—a scoopable cookie dough that holds its shape when rolled and then transforms into soft, fudgy, cream cheese-filled cookies in the oven.
Recipes
The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.
Easy
Recipes
5.0
(4.8)
Easy
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Shards of rich, dark chocolate melt into the brownie batter as this dessert bakes, leaving behind pockets of luscious, gooey, molten deliciousness in every chewy bite.
Recipes
These fudgy rye-flour olive oil brownies are sweetened with dates.
Quick
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These are super chocolaty, dense brownies, just begging for a scoop of ice cream on top.
4.3
(4.33)
Easy
Recipes
Up until I created this recipe, allergen-free, gluten-free brownies were a bit like the Holy Grail. I kept searching, but to no avail. I worked on my own recipe, but making brownies without dairy, soy, gluten, and, most of all, eggs is not easy! Granted, there were recipes out there that called themselves brownies, but they were really just mini cupcakes. A chewy, moist brownie with a nice crusty, glossy top remained elusive. Until now, that is. Yup, that’s right, after years of trying, I’ve finally baked it—an honest-to-goodness allergen-free, gluten-free, vegan tray of real brownies. Go ahead, I dare you, try eating just one.
Easy
Recipes
After sampling hundreds of brownies in the Gourmet magazine test kitchens, along with baking countless more at home (my first was from the cult classic Betty Crocker's Cook Book for Boys and Girls), I feel qualified to declare my pride in this brownie. It's old-fashioned in its use of unsweetened chocolate, yet the addition of cocoa takes it to the deeper, darker chocolate place we crave these days.
Not everyone loves nuts in their brownie, but without them, brownies seem more like dense squares of chocolate cake. When you do the done test, the toothpick comes out cleanno dilemmas over the moistness of the crumbs clinging to the pickyet when you cut the brownies into pieces, you'll slice through the requisite thin crust to reveal super-moist and fudgy goodness.
Editors' Note: Kemp Minifie reimagined the foil tray frozen dinner for Gourmet Live. Her updated menu includes: meatloaf made from grass-fed beef, scalloped potatoes, lemony green veggies, and your new favorite brownies for dessert.
Recipes
Yes, you are reading the ingredients list correctly: there are black beans in these brownies. You really have to taste the brownies to believe them. The beans add moisture and texture not to mention fiber and protein. These brownies have such a great fudgy texture because the cocoa powder and just a little espresso powder are the only dry ingredients (besides a bit of Truvia). For an extra jolt of chocolate flavor and about 15 more calories stir 1/4 cup dark chocolate covered cocoa nibs (such as Kopali Organics) into the batter just before pouring it into the pan. These brownies are even better the next day.
Recipes
Greece is more synonymous with flaky, honeyed pastries than gooey brownies, but amid the hills of Crete, Epicurious member Lisa Lindy swirls a figgy-cherry caramel into a chocolaty batter before baking it into a moist-in-the-middle brownie. These fruity delights will provide sticky fingers and happy faces on kids and adults like.
Quick
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Everyone needs an irresistibly buttery back-pocket blondie recipe in their toolbox. This is ours.
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MSG brings a burst of umami into these five-spice nougat brownies.
Recipes
I have a blanket mistrust of any recipe with a superlative in the title. “The ultimate” or “the world’s finest” always makes me raise an eyebrow. But how else can I describe these brownines? I’ve made a lot of brownies in my life, and these really are the best. I learned to make them from the late Robert Steinberg, who changed the world of American chocolate when he cofounded Scharffen Berger chocolate. Part of Robert’s unique charm was that he was quick to argue, but I learned that like most people who hold strong opinions (at least food-wise), they’re invariably right when you taste the results. He adapted his recipe from one by cookbook author Maida Heatter. The first time I made these brownies, they were a dry, crumbly disaster. Still unconvinced that they were worthy of their accolades, I listened carefully as he walked me through the steps. When he asked if I had stirred the batter vigorously for 1 full minute, I stammered and then finally admitted that I cut that step short. “Aha!” he said. So I made them again, and discovered that was one life-changing minute.
Recipes
Store brownies in an airtight container at room temperature for up to 3 days.
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Served warm, these not-too-sweet brownies beg to go a la mode.
3.6
(3.62)
Recipes
If you like your brownies airy and not too dense, these are the ones for you.
Easy
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Brownie mixes are easy, I know, but what you gain in time you lose in flavor. This recipe comes together quickly and yields fudgy brownies with more chocolate taste than you’ll ever get from a mix.
Recipes
3.4
(3.4)
Recipes
You’ll find these a fudgy, sweet and lightly fermented addition to your brownie repertoire.