50 Brownies (Cooking)

1. Cakey Brownies: Whisk 1 3/4 cups flour, 3 tablespoons cocoa powder, and 1 teaspoon each salt and baking powder in a bowl. Bring 2 sticks butter, 2 1/2 cups brown sugar and 1 cup water to a simmer in a saucepan. Off the heat, whisk in 6 ounces chopped unsweetened chocolate; cool slightly. Whisk in 5 eggs, one at a time, and 2 teaspoons vanilla. Stir in the flour mixture. Spread in the pan; bake 30 to 35 minutes.

2. Hazelnut Brownies: Make Cakey Brownies (No. 1), folding in 1 1/4 cups finely chopped hazelnuts.

3. German Chocolate Brownies: Make Cakey Brownies (No. 1); cool. Top with German chocolate frosting: Cook 1/4 cup sugar and 1 tablespoon water in a saucepan over medium-high heat until amber, 4 minutes. Whisk in 1 cup coconut milk and 1 tablespoon corn syrup; cook, whisking, 4 minutes. Off the heat, whisk in 1/2 stick butter, 1/2 teaspoon vanilla and a pinch of salt; cool. Stir in 1 cup each chopped toasted pecans and shredded coconut, and 1/2 cup chopped chocolate.

4. Black and White Brownies: Make Cakey Brownies (No. 1); cool. Top with cream cheese frosting: Beat 8 ounces cream cheese, 1/2 stick butter, 1 1/2 cups confectioners' sugar and 1 teaspoon vanilla.

5. Mocha Brownies: Make Cakey Brownies (No. 1); cool. Top with mocha frosting: Dissolve 1 teaspoon instant espresso in 1 tablespoon water; beat with 1 stick butter and 1 1/4 cups confectioners' sugar. Sprinkle with shaved chocolate.

6. Red Velvet Brownies: Whisk 1 cup flour, 3 tablespoons cocoa powder and 1/2 teaspoon each salt and baking powder in a bowl. Bring 1 1/2 cups dark brown sugar, 1 stick butter and 2/3 cup water to a simmer in a saucepan. Off the heat, whisk in 2 ounces chopped unsweetened chocolate; cool slightly. Whisk in 3 eggs, one at a time, 1 1/2 teaspoons vanilla and 2 teaspoons red food coloring. Stir in the flour mixture. Spread in the pan; bake 20 to 25 minutes, then cool. Top with cream cheese frosting (No. 4)

7. Diner Brownies: Make Cakey Brownies (No. 1). Top with chocolate frosting: Beat 1 stick butter, 1 1/4 cups confectioners' sugar, 3 tablespoons cocoa powder, 2 tablespoons milk and 1/2 teaspoon vanilla.

8. Black Forest Brownies: Make Cakey Brownies (No. 1), folding in 1/2 cup each sour cherry preserves and chopped maraschino cherries.

9. Brownie Surprise Bites: Line two 24-cup mini-muffin pans with paper liners. Make half of the recipe for Cakey Brownies (No. 1), using only 2 eggs; divide among the liners. Bury mint chocolates or berries in the batter. Bake 15 to 17 minutes.

10. 30-Second Brownies: Stir 1 tablespoon each cocoa powder, flour, brown sugar, water and vegetable oil and a pinch of salt in each mug. Microwave 30 seconds.

11. Fudgy Brownies: Melt 2 cups semisweet chocolate chips and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 3/4 cup each light brown sugar and granulated sugar; cool slightly. Whisk in 4 eggs, one at a time, and 1 teaspoon vanilla. Stir in 1 cup flour and 1/2 teaspoon salt. Spread in the pan; bake 45 minutes.

12. Walnut Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup chopped walnuts.

13. Minty Brownies: Make Fudgy Brownies (No. 11), using only 1 1/2 cups chocolate chips. Fold 1 cup mint chips into the batter. Dust with confectioners' sugar before serving.

14. Milk Chocolate Brownies: Make Fudgy Brownies (No. 11), replacing the semisweet chocolate chips with milk chocolate chips and using only 1/2 cup each brown sugar and granulated sugar.

15. Malted Brownies: Make Fudgy Brownies (No. 11), replacing the semisweet chocolate chips with milk chocolate chips, using only 1/2 cup each brown sugar and granulated sugar, and adding 1/2 cup chocolate malted milk powder with the flour. Top with chopped malted milk balls before baking.

16. Cheesecake Brownies: Make Fudgy Brownie batter (No. 11); spread in the pan. Beat 8 ounces cream cheese, 1/2 cup sugar, 1 egg and 1 teaspoon vanilla. Swirl into the brownie batter. Bake 55 minutes.

17. Peanut Butter Brownies: Make Fudgy Brownie batter (No. 11), folding in 1 cup chopped peanuts. Spread in the pan; swirl in 1/2 cup creamy peanut butter before baking.

18. Tropical Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup chopped macadamia nuts. Top with vanilla frosting: Beat 1 stick butter, 2 tablespoons milk, 1 teaspoon vanilla and 1 1/4 cups confectioners' sugar. Chill, then top the brownies with toasted shaved coconut.

19. Cherry-Almond Brownies: Soak 1 cup dried cherries in 2 tablespoons amaretto. Make Fudgy Brownies (No. 11), folding in the cherries and 1 cup slivered almonds.

20. Raspberry Brownies: Make Fudgy Brownies (No. 11), adding 2 tablespoons raspberry liqueur with the vanilla. Top evenly with raspberries before baking.

21. Mexican Brownies: Make Fudgy Brownies (No. 11), folding in 1 tablespoon toasted sesame seeds, 1/2 teaspoon ancho chile powder and 1/4 teaspoon cinnamon.

22. Rocky Road Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup each chopped walnuts and chocolate chips; bake. Top with 3 cups mini marshmallows while still hot; broil until toasted.

23. Coconut Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup each toasted coconut and sliced almonds.

24. Pretzel Brownies: Make Fudgy Brownies (No. 11), lining the pan with thin pretzel sticks before adding the batter.

25. S'mores Brownies: Make Fudgy Brownies (No. 11), lining the pan with a layer of graham crackers before adding the batter. Bake 35 minutes; top with mini marshmallows and mini chocolate chips and bake 10 more minutes.

26. Brownie Rolls: Make Fudgy Brownies (No. 11); cool and cut into squares. Roll out each brownie into a thin square between pieces of plastic wrap. Remove the plastic, spread with marshmallow cream and roll into a log.

27. Blondies: Whisk 1 stick melted butter and 2 cups dark brown sugar in a bowl. Whisk in 2 eggs, 2 tablespoons bourbon (optional) and 2 teaspoons vanilla. Stir in 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Fold in 3/4 cup chocolate chips and 1/2 cup chopped walnuts. Bake 45 minutes.

28. Salted Blondies: Make Blondies (No. 27); sprinkle with flaky sea salt before baking.

29. Swirled Blondies: Make Blondie batter (No. 27), using only 1 1/2 cups brown sugar and omitting the chocolate chips and walnuts. Spread in the pan. Swirl in 1/4 cup chocolate syrup before baking.

30. Ginger-Cashew Blondies: Make Blondies (No. 27), omitting the chocolate chips and walnuts and folding in 1/2 cup each cinnamon chips, finely chopped crystallized ginger and chopped cashews.

31. Butterscotch Blondies: Make Blondies (No 27), replacing 1/2 cup of the flour with 1 cup quick-cooking oats and the chocolate chips with butterscotch chips; omit the nuts.

32. White Chocolate Blondies: Make Blondies (No. 27), replacing the chocolate chips with white chocolate chips and the walnuts with chopped macadamia nuts.

33. White Chocolate–Nut Bars: Melt 8 ounces chopped white chocolate and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 2/3 cup light brown sugar; cool slightly. Whisk in 5 eggs, 1 1/3 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Spread in the pan; top with chopped pecans. Bake 25 to 30 minutes.

34. Marble Brownies: Make Fudgy Brownie batter(No. 11); pour into the pan. Make half of the recipe for Blondies (No. 27) and dollop over the brownie batter; swirl with a knife and bake.

35. Blondie Candy Pie: Make Blondies (No. 27) in a 10-inch deep-dish pie plate. Bake 25 minutes, then top with 1/2 cup each white chocolate chips, Reese's Pieces, M&M's and chopped Oreos. Bake 15 more minutes.

36. PB&J Bars: Make Blondie batter (No. 27), omitting the chocolate chips and replacing the walnuts with chopped peanuts. Spread in the pan; dollop with 1/2 cup grape jelly and swirl. Bake 50 minutes.

37. Flourless Fudgy Brownies: Beat 2 eggs and 1 cup each almond butter and agave nectar until smooth, then beat in 1/3 cup cocoa powder and 1/2 teaspoon each baking soda, vanilla and salt. Fold in 1/2 cup chocolate chips. Spread in a 9-inch-square pan and bake at 375 degrees F, 35 minutes.

38. Flourless Cakey Brownies: Beat 8 ounces melted semisweet chocolate, 2 eggs, 1/2 cup sugar, 1 tablespoon each cocoa powder and brewed coffee, 3 tablespoons cornstarch and 1/4 teaspoon each salt and vanilla. Bake in an 8-inch-square pan at 350 degrees F, 40 minutes.

39. Butterless Brownies: Soak 3/4 cup prunes in 1/4 cup warm apple juice, 30 minutes; puree with 1/2 cup water. Whisk 1 3/4 cups flour, 3 tablespoons cocoa powder and 1 teaspoon each salt and baking powder in a bowl. Simmer 2 1/2 cups brown sugar and 1/2 cup water in a saucepan. Off the heat, whisk in 6 ounces chopped bittersweet chocolate; cool slightly. Whisk in the prune puree and 4 eggs, one at a time; stir in the flour mixture. Spread in the pan and bake 35 to 40 minutes.

40. Low-Fat Brownies: Whisk 1 1/2 cups flour, 1/2 cup cocoa powder, 1 teaspoon salt and 1/2 teaspoon baking soda in a bowl. Bring 2 cups dark brown sugar, 1/2 stick butter, 3 tablespoons brewed coffee and 3/4 cup water to a simmer in a saucepan. Off the heat, whisk in 8 ounces chopped semisweet chocolate; cool slightly. Whisk in 3 eggs and 1 tablespoon vanilla. Stir in the flour mixture. Spread in the pan; bake 35 to 40 minutes.

41. Carob Brownies: Combine 1 cup flour, 1/2 cup each whole-wheat flour, carob chips and toasted walnuts, 1/3 cup each brown sugar and carob powder, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a bowl. Whisk 1/2 cup maple syrup, 1/3 cup vegetable oil, 1/4 cup apple juice and 1/2 teaspoon vanilla; stir in the flour mixture. Spread in the pan and bake 25 to 30 minutes.

42. Giftable Brownie Mix: Mix 1 cup flour, 3/4 cup each light brown sugar and granulated sugar, 1 cup chocolate chips, 1/2 cup cocoa powder and 1/2 teaspoon salt in an airtight container. (To bake, whisk with 2 sticks melted butter, 1/4 cup hot water, 2 eggs and 1 teaspoon vanilla. Bake in a 9-inch-square pan at 350 degrees F, 40 minutes.)

43. Brownie Thins: Pulse 1 1/4 cups flour, 1/2 cup Dutch-process cocoa powder, 2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon each baking soda and salt, and 1 1/2 sticks butter in a food processor until combined. Pat into a disk between pieces of parchment; chill 10 minutes. Roll out to 1/4 inch thick and remove the parchment; cut into small squares. Transfer to baking sheets; chill 10 minutes. Bake at 325 degrees F, 10 minutes.

44. Toffee Brownies: Make Fudgy Brownies (No. 11), folding 1/2 cup toffee bits into the batter. Top with 1/4 cup toffee bits before baking.

45. Triple Chocolate Sundaes: Make Fudgy Brownie batter (No. 11); spread in the pan, sprinkle with chocolate chips and bake. Serve topped with chocolate ice cream and hot fudge.

46. Brownie Pops: Cut brownies into small squares; skewer with lollipop sticks. Melt 1 cup chopped semisweet chocolate with 4 teaspoons shortening. Dip the brownies in the melted chocolate; top with chocolate sprinkles. Place on parchment paper to set.

47. Brownie Petits Fours: Cut brownies into 1-inch squares. Spread half of the squares with jam; sandwich with the rest. Place on a rack set on a rimmed baking sheet. Pour melted white chocolate over the sandwiches; decorate with sprinkles. Let set.

48. Brownie Ice Cream Bars: Slice brownies in half horizontally. Spread one half with raspberry jam and the other with softened mint ice cream. Press together and freeze until firm.

49. Bananas Foster Brownies: Melt 2 tablespoons butter and 1/4 cup light brown sugar in a skillet, stirring. Add 3 sliced bananas; cook until golden. Add 1/4 cup light rum and 1 tablespoon banana liqueur. Off the heat, ignite with a match and let the flame burn off. Spoon over brownies; top with vanilla ice cream.

50. Frozen Brownie Mud Pie: Press 1 1/4 cups crumbled brownies into a pie plate; freeze. Fill with softened coffee ice cream and top with toffee bits; freeze. Top with whipped cream and hot fudge.