Brownie

Fudgy Cocoa Brownies with Chocolate Chips and Walnuts

Chocolate-covered raisins turn into fudgy pockets of intense chocolate and chewy raisins in these easy brownies.

Christina has been making these super-easy brownies since she was a teenager.

English toffee enhances both the cake and topping of this delicious treat.

The best recipe I have for brownies comes from a friend who got it from a magazine article about Katharine Hepburn. It is, apparently, her family's.

By doctoring up a purchased brownie mix, Larry came up with a recipe that's always a hit. He claims that people are usually "stunned" at how great-tasting and easy-to-make the brownies are.

In this recipe, dense chocolate cake is topped with a glaze made from raspberry jam and chocolate-fresh berries are the finishing touch. This dessert is elegant picnic fare: Prepare the bars a day ahead, and pack in a covered container.

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?" These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

The traditional Mexican flavor combination of cinnamon and chocolate is enhanced by a brown sugar topping.

A chewy brownie with an intense coffee flavor.

Dried sour cherries and a hint of cinnamon add an original twist to a tried-and-true standby. And you don't even need a mixing bowl: The batter is made in the saucepan with the melted chocolate.

A very moist, fudgy brownie.

Unlike the topping on German chocolate cake, which is soft and gooey, the coconut-pecan crust on this cake-like brownie is baked, making it crisp.

Just wonderful even when it is not Passover—fudgy, dense, delicious. Another "most requested" recipe.

This recipe can be prepared in 45 minutes or less.

These are especially rich and chewy.

Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.