Brownie

We'll walk you through each step, from cannabutter to dosing.

In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.

Meet Chris Morocco’s ideal brownie: fudgy, rich, and plenty chocolaty.

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.

I don’t make Ghirardelli’s dark chocolate brownies because they’re easy. I make them because they’re the best.

These Super Bowl recipes are low-effort crowd pleasers. Yes, there are brownies.

You can't. Stop. Swirling.

These are super chocolaty, dense brownies, just begging for a scoop of ice cream on top.

You know how your mom says you "bring out the best in people?" Salt does that for sweets. (But actually.)

From pies and cakes to cookies and muffins, you'll never have to guess again.

At the first sign of fall, we're turning on our ovens to make alllllll the baked goods.

These cocoa brownies are the kind of thing that you eat too much of and get a stomachache after and don't. even. care.

Our brownie standards were high, but this recipe just raised the bar.

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Reader Ellen Dow shares the decadent brownie recipe that she's made since the '70s.

The combination of cocoa powder, espresso powder, unsweetened chocolate, and bittersweet chocolate makes this brownie pure chocolate nirvana.

Swap the water with coffee, and more genius ways to one-up Betty Crocker. Sorry, Betty. Still love ya.

These deep, dark brownies, a Lauren family favorite, are from Ricky Lauren's The Hamptons: Food, Family, and History.

Here are 15 recipes for all those second-helping needs.

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.

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

Is there anything worst than a bad batch of brownies? Here are the biggest mistakes people make when baking brownies—plus how to avoid them.