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Brownie Recipes

September 01, 2011
Photo: John Autry
From classic to caramel, a great brownie is a wonderful thing.
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Our Favorite Brownie Recipes

Photo: Francesco Tonelli
View Recipe: Classic Fudge-Walnut Brownies

The best brownies are fudgy, chewy, and dense, with the thinnest sugar crust on top. Achieving all this in a light recipe can be tricky: If you use too little fat or too much flour, or leave the brownies just a minute too long in the oven, results will range from springy cakes to dry pucks. These recipes, though, yield decadent success, from full-throttle chocolate with meaty walnuts to salty-sweet caramel-drenched bars and even a bonus blondie (or two).

The key to keeping regular brownies moist is usually loads of butter or other fat. To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in our first recipe, Classic Fudge-Walnut Brownies, but you can always substitute chocolate chips.

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Tahini Swirl Brownies

Photo: Randy Mayor
View Recipe: Tahini Swirl Brownies

You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness. Be sure to use untoasted sesame oil in the batter; the dark, toasted kind would be too strong.

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Cherry Cheesecake Brownies

Photo: Francesco Tonelli
View Recipe: Cherry Cheesecake Brownies

Matzo cake meal thickens the cheesecake batter but allows the texture to remain creamy when baked. You can always substitute all-purpose flour for the cake meal. (The recipe also works with all matzo cake meal—no flour.) Cherry liqueur reinforces the fruity flavor, but sub plain brandy, if necessary.

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Chocolate Stout Brownies

Photo: Jennifer Causey
View Recipe: Chocolate Stout Brownies

The typical brownie has nearly 20g sugar—masking the flavor of the chocolate in an overwhelming wave of sweetness. Here we cut sugar in half for a richer, denser brownie that truly satisfies.

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Salted Caramel Brownies

Photo: Francesco Tonelli
View Recipe: Salted Caramel Brownies

With their rich, indulgent flavors, these layered brownies are a definite crowd-pleaser. For sparkle and a salty kick, substitute large flake salt.

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Classic Fudge-Walnut Brownies

Photo: Francesco Tonelli
View Recipe: Classic Fudge-Walnut Brownies

The intense richness from cocoa, melted chocolate, and chocolate chunks in this brownie recipe is simply unbeatable.

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Peanut Butter Cup Blondies

Photo: Francesco Tonelli
View Recipe: Peanut Butter Cup Blondies

If you're a fan of the classic flavor combination of chocolate and peanut butter, you'll love these bars.

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Fudgy Brownies

Photo: Randy Mayor
View Recipe: Fudgy Brownies

Proper measuring of flour is probably the most crucial factor when baking light brownies. Weigh or measure carefully for the correct amount. Then place all of the dry ingredients in a bowl, and whisk to combine. Kitchen tip: For taller brownies, bake them in an 8-inch square pan and add about 5 minutes to the cook time.

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Irish Cream Brownies

Photo: Howard L. Puckett
View Recipe: Irish Cream Brownies

For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish the plate with a sprig of mint.

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Cream Cheese-Swirled Brownies

Photo: Becky Luigart-Stayner
View Recipe: Cream Cheese-Swirled Brownies

For moist and fudgy results, be careful not to overbake. When the brownies are perfectly done, the edges of the batter will just begin to pull away from the pan.

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Chai Latte Brownies

Photo: Randy Mayor
View Recipe: Chai Latte Brownies

If you love the rich flavor of Mexican hot chocolate spiced with cinnamon, this dessert will delight you. These brownies are best served warm and gooey.

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Decadent Fudge Brownies

Photo: Courtesy of Oxmoor House
View Recipe: Decadent Fudge Brownies
A recipe for decadent, thick, dark chocolate brownies is a must-have for any kitchen, including a gluten-free kitchen. This version is much lighter than the typical brownie (unless you serve them with a giant bowl of vanilla ice cream). You can also dust them with powdered sugar for an even sweeter finish.
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Toffee Blond Brownies

Photo: Becky Luigart-Stayner
View Recipe: Toffee Blond Brownies

The sweet toffee bits melt during baking and give these thin, gooey brownies a crunchy topping.

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Fudgy Mocha-Toffee Brownies

These gooey bars are as rich as anything you'll find in a bakery. They are a welcome treat in a lunch box, as a weeknight dessert, or your next bake sale—of course!

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Dark Chocolate and Cherry Brownies

Photo: Randy Mayor
View Recipe: Dark Chocolate and Cherry Brownies

These decadent brownies are a top-rated favorite of CookingLight.com users, and we agree! Cherry preserves are folded into the batter to add moisture and tartness to rich chocolate. Lining the pan with parchment paper helps prevent the moist brownies from sticking. Many online reviewers suggest using raspberry preserves in place of cherry; you may even try orange marmalade for something unexpected.

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Black and Tan Brownies

Photo: Johnny Valiant
View Recipe: Black and Tan Brownies

Historically, the phrase "black and tan" referred to the much-reviled auxiliary force of English soldiers sent to Ireland to suppress the Irish rebels after the 1916 Easter Rising. Eventually, a much-loved drink made with half Guinness Stout and half Harp Lager assumed the name, and now this two-toned brownie (with the addition of Guinness) shares it.

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Spicy Caramel Brownies

Photo: John Autry
View Recipe: Spicy Caramel Brownies

These fudgy brownies have a thick, rich swirl of dulce de leche and a kick from ground red pepper. If you prefer a milder version, omit or reduce the pepper. Allow egg whites to stand at room temperature 15 minutes to take the chill off before using.

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