Brownie

I am always in search of the best brownie, and I figure if you can’t find it, make it. So here it is: a triple chocolate brownie, with a layer of toasted chopped nuts encased in dulce de leche, then topped with a zesty cheesecake mixture and baked again. I rest my case.

These raspberry cheesecake brownies are tart, chocolatey, and cheesecake-filled, so stop reading and make them!

A practically perfect brownie: dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel-like flavor that comes from using white miso and salt together.

The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.

What’s better than a brownie? A brownie with a layer of peanut butter cookie, that’s what.

You’ll find these a fudgy, sweet and lightly fermented addition to your brownie repertoire.

Avocados add creamy, nutrient-dense richness, taking the place of butter in these baked sweets.

These rich, two-layer flourless brownies are endlessly customizable. Top with chocolate chips, chopped pretzels, or any crunchy snack you have in the pantry.

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.

This extra-dense chocolate brownie is packed with all the warm, spiced flavors of your favorite holiday cookies.

I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it between the brownie layers easily.

These sheet-pan brownies don't require any special equipment. The batter gets spread into a thin layer yielding rich, chewy brownies that are about 1/4-inch thick.

This double-chocolate brownie with crunchy pecans and ice cream is perfect for dinner parties, family gatherings, or any time a hungry crowd wants something sweet and delicious.

Dulce de leche literally translates to “candy of milk.” In layman’s terms, it’s a caramel-like concoction made from boiling sweetened condensed milk until it becomes . . . well, pretty much an eighth deadly sin. What I love most about dulce de leche is that it has the beautiful color and deep flavor of caramel, but not the chewiness . . . so you don’t have to expend needless energy flexing your jaw muscles.

This chewy, nut-filled blondie recipe comes from EveryDayCook by Alton Brown.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

Chocolate-hazelnut spread gives these brownies a rich, nutty flavor.

Everyone's favorite bake sale treat goes gluten-free—with ingredients you already have in your pantry.

Salted caramel and rich fudgy chocolate is truly a match made in heaven. I can't stop baking this tempting brownie—it's just the thing for an afternoon treat or to take to a friend's house (they'll love you forever!).

These vegan brownies took at least thirty rounds of serious test-kitchen madness (not kidding!). When we finally said, okay, okay, moist and crumbly and chocolatey and delicious, we gave in. I used flaxseed meal and warm water to create a binder that replaces the need for egg. These egg-free, gluten-free, dairy-free, guilt-free brownies are some of the best you will ever taste! They will crumble a bit more than regular brownies, so beware of crumbs!

Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category.

Indulgent raspberry cream cheese makes homemade brownies even better.

Chocolate lover alert! These brownies are sensational: very chocolaty, moist, and delectable. It's not only their taste that is rich—they're also rich in healthy ingredients: whole-grain flour, chia seeds, walnuts, coconut oil, and I'll even include antioxidant-packed chocolate on this list. Once baked, you should let the brownies cool at least 30 minutes before cutting into them. At this stage they will be warm and gooey. These brownies taste even better the second day, so they are a great make-ahead dessert. If you plan on serving them on the day they're baked, refrigerate them for an hour or two before serving. — Myra