Our brownie recipes offer traditional chocolate bars plus variations with frosting, cream cheese, whipped cream, cherries, caramel, nuts and more.
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Fudge Brownies
The key to a perfect homemade brownie is not overcooking it. Rather than a toothpick test, trust your eyes and nose to tell you when the brownie is set. The center will stay ever-so-slightly moist.
Decadent Chocolate Desserts
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Marbled Cream-Cheese Brownies
Swirl a mixture of cream cheese, sugar, egg and vanilla into rich brownie batter for this classic twist on a chocolate treat.
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Fudgy Stout Brownies
Fans of cakey brownies, step away now. These squares are dense and rich, thanks to brown sugar, extra egg yolks—and more than half a can of stout. Your friends and family may not be able to identify the beer, but its toasted malt flavor brings depth to every bite.
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Cherry Brownies a la Mode
Traverse City's famous tart cherries get double billing in this sundae—baked in the brownies and spooned on top. But there's another local fruit hiding here. Chef Adam Raupp of Mission Table restaurant adds a little Riesling to the sauce.
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Brownie Bombs
These sinful brownies feature a cheesecake layer sandwiched between two ultra-rich chocolate layers.
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Magic Brownies
These wallet-size brownies are one of the most popular sweets at Zingerman's Bakehouse in Ann Arbor, Michigan.
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Red-Hot Velvet Brownies
These cinnamon-spiked red velvet bars taste just like red-hot candies—with a layer of luscious cream cheese frosting on top!
We stirred chocolate-flavor malt powder into both the brownie base and the lush, fluffy topper. For an extra-indulgent dessert, substitute your favorite homemade brownie recipe. Just be sure it bakes in a 13x9x2-inch pan.
Irresistible Desserts Inspired by Soda Shop Flavors
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Incredible Turtle Brownies
Lots of chocolate, homemade caramel sauce and toasted pecans create a decadent, hard-to-resist brownie.
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Toffee Bars
These moist, easy brownies get a little extra crunch from a topping of toffee pieces.
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White Chocolate Brownies
White chocolate and macadamia nuts give traditional brownies a flavor and color makeover.
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Macaroon Brownies
Dollop a mixture of shredded coconut and sweetened condensed milk on brownie batter for a fun flavor variation on traditional fudge brownies.
These brownies pack a coffee punch from coffee liqueuer (or strong brewed coffee) added to the batter as well as stirred into powdered sugar for drizzling on top. The final touch: a garnish of chopped chocolate-covered espresso beans.
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Farmers Market Brownies
Patrick Groth, owner-chef of Incredibly Delicious in Springfield, Illinois, says these ingredients should be mixed and placed in the oven as quickly as possible for best flavor. "We sell these at the local farmers market. They are really good with fresh whipped cream and berries," Patrick says.
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Shortbread Brownies
Shortbread forms a crunchy, buttery base for a moist brownie topping.
Shortbread Cookies 12 Ways
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Raspberry-Hazelnut Swirl Brownies
Seedless raspberry preserves and chopped toasted hazelnuts add a little crunch and sweet-sour pop to fudge brownies.
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Caramel Pecan Skillet Brownie
Caramel in the bottom of the pan melds with the brownie, creating a dessert so rich and gooey that you need a spoon to serve it. Because cast iron holds heat, the brownie will still be warm when you go back for seconds.
Top Recipes for Cast-Iron Pans
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Orange-Kissed Chocolate Brownies
Orange buttercream frosting and melted chocolate top a brownie base for a decadent combination of flavors.
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Zucchini Brownies
Here's an easy way to sneak some veggies into dessert. Add shredded fresh zucchini to brownies. These are so rich and moist, your crew will never notice.
Try Zucchini Cakes, Brownies and Bars
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Marbled Chocolate-Pumpkin Brownies
Swirl a layer of cream cheese and pumpkin into chocolate batter to create these luscious brownies, and sprinkle walnuts on top for extra crunch.
Pumpkin Recipes We Absolutely Love
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Trail Mix Brownies
Trail mix ingredients such as salted peanuts, pretzel sticks, dried cranberries, raisins and chocolate pieces make a sweet-and-salty topper for brownies.
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Chocolate-Oatmeal Trilevel Brownies
Two layers of chocolate sandwich a chewy oatmeal layer in this brownie recipe.
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Peppermint Stick Brownies
A creamy, peppermint-flavor cheesecake layer adds holiday flair to classic chocolate brownies.
Holiday Peppermint Recipes
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Caramel Blonde Brownies
Caramels, oats and milk chocolate pieces blend in these gooey sweets from a West Des Moines, Iowa, reader.
One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.
Many brownie recipes don't contain baking powder or baking soda; these recipes tend to be for the dense, sometimes chewy, kind. Cakelike brownies usually contain a leavening agent, which helps give them their fluffy texture. The technique you use also makes a difference in the texture of the final product.
If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.
Milk. Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.
Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.
the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier.
It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)
Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
More brown sugar leads to dense brownies with incredible depth of flavor, but the additional moisture can cause their upper crust to be more solid than delicate as a result. If this is how you love your brownies, great.
When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.
I also mixed a little cocoa powder with confectioners' sugar to sprinkle over the cooled brownies before serving. Vinegar: White distilled vinegar is added to the batter to react with the baking soda, causing the brownies to rise. The vinegar also helps activate the cocoa powder for a more chocolatey flavor.
Firstly, vinegar helps our baked goods rise and create an airy texture by reacting with baking soda. When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents.
Immediately place the brownies in the refrigerator and chill for at least 1 hour before slicing. Brownies will be at their chewiest when completely cool.
Use the right amount of fat: Brownies need a good amount of fat to keep them moist. Ensure that you're using the recommended amount of butter or oil in the recipe. You can also try using melted chocolate or adding a little sour cream to increase the moisture content.
Place a couple of pieces of white bread over the top of the cut-up brownies in a sealed container, such as plastic Tupperware.Leave it to sit overnight. The brownies will absorb moisture from the bread, according to Iowa State University Extension and Outreach. The next day, they will be tender once again.
Brownies need to be little under-baked, the batter should slightly stick to the toothpick when inserted. Brownies cook even after they are taken out of the oven, this makes sure they remain perfectly fudgy and don't dry out.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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