Best-ever brownies!

We're dishing our 10 most delish recipes--these treats are perf for getting everyone you heart sweet on you.
  • whitechocchipbrownie.jpg
    White chocolate chip brownies
    These decadent, seemingly snow-flecked brownies oozing with chocolate chips are the perfect antidote to a cold winter's day. Serve warm with a scoop of vanilla ice cream.
    7 oz chocolate (usually 2 bars)
    1 stick of butter (4 oz)
    1 1/2 cups of sugar (12 oz)
    2 tsp vanilla essence or espresso
    3/4 cup of flour 
    1/4 tsp baking powder
    3/4 cup white chocolate chips
    1. Pre-heat the oven to 350 F.

    2. Melt the chocolate and butter in a bowl over a pan of simmering water or in the microwave

    3. Whisk in the sugar until the mixture is fluffy

    4. Add the vanilla or espresso and the baking powder

    5. Stir in the eggs and flour alternately until the mixture combines

    6. Dust the white chocolate chips with a handful of flour and mix in

    7. Pour into a buttered 8 inch square tin

    8. Bake for 40 – 45 minutes

    9.Cool, then cut into squares
    10. Decorate with a dusting of icing sugar, or whatever you think will make them look beautiful
    Thanks to Katherine of for submitting this delish recipe!
  • southern.jpg
    Classic Southern-style brownies
    Three-time James Beard Award winner Judith Choate published this scrumptious recipe in her latest book, A Reader's Cookbook, available now from Red Rock Press.

    1 cup (2 sticks) unsalted butter at room temperature

    2 cups sugar

    4 large eggs, at room temperature

    1 teaspoon pure vanilla extract

    1 cup sifted all-purpose flour

    ½ cup Dutch-processed cocoa powder, sifted

    ½ teaspoon salt

    1 cup walnut or pecan pieces


    1. Preheat the oven to 350ºF.

    2. Lightly coat the interior of an 8-inch square baking pan with nonstick vegetable spray. Set aside.

    3. Place the butter in the bowl of a standing electric mixer fitted with the paddle. Beat on low to soften.

    4. Add the sugar, raise the speed to medium, and beat for about 4 minutes or until light and fluffy.

    5. Adding one at a time, beat in the eggs followed by the vanilla.

    6. Combine the flour, cocoa and salt, and slowly add the dry mix to the creamed mixture.When thoroughly combined, remove the bowl from the mixer and stir in the nuts.

    7. Scrape the mixture into the prepared pan. Place in the preheated oven and bake for about 25 minutes or until a cake tester inserted into the center comes out clean.

    8. Remove from the oven and place on a wire rack to cool slightly. Using a serrated knife, cut the brownies into squares while still warm. Let cool completely in the pan.

    Store, airtight, at room temperature for up to 3 days. 
  • melt-your-heart-fudge.jpg
    Melt-your-heart fudge brownies
    Feel all warm 'n' fuzzy inside when you bake up these delish fudge brownies. Spice up these treats by adding pink frosting and heart-shaped sprinkles!

    1 stick (1/2 cup) butter or margarine
    4 ounces unsweetened bakers chocolate (4 squares)
    3 eggs
    1 cup sugar
    1/3 brown sugar, packed
    1 1/2 teaspoons vanilla
    3/4 cup unbleached white flour

    1. Preheat oven to 350 degrees. Lightly oil a 9-inch-square pan.
    2. In a medium saucepan, melt butter and chocolate over low heat.
    3. In a large bowl, beat eggs and sugar with a mixer until fluffy.
    4. Slowly mix in melted chocolate and vanilla.
    5. Add the flour and beat on low just until mixed.
    6. Pour into the baking pan and put in the oven.
    7. Bake for 25 to 30 minutes, until a toothpick stuck in the middle comes out almost clean.
    8. Cool for one hour before cutting into squares. 
  • mocha-mousse.jpg
    Mocha mousse brownies
    These grown-up treats give ya a hint of coffee goodness...just enough to make these chocolaty treats all the more tasty. Yum!
    For the brownies:
    2/3 cup of Hershey's Semi-Sweet Chocolate Chips
    1/2 cup of butter
    2 eggs
    1 cup plus 2 tablespoons of sugar
    1/4 cup of hot water
    2 tablespoons instant coffee granules
    1/2 cup of all-purpose flour
    1/2 cup of Hershey's Cocoa
    1 teaspoon baking powder
    Mocha mousse:
    1 package (3 oz) of cream cheese, softened
    1/4 cup of sweetened condensed milk
    1/2 cup of Hershey's Semi-Sweet Chocolate Chips, melted
    1 envelope of unflavored gelatin
    1/4 cup of cold water
    2 tablespoons instant coffee granules
    1 cup heavy whipping cream
    1. In a microwave, melt the chips and butter; stir until smooth. Cool slightly.
    2. In a large bowl, beat eggs and sugar.
    3. Combine hot water and coffee granules; add to chocolate mixture.
    4. Combine the flour, cocoa and baking powder; gradually add to chocolate mixture.
    5. Spread into a greased 13-in. x 9-in. baking pan.
    6. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. The brownies will be thin. Cool on a wire rack.
    For mousse, in a small bowl, beat cream cheese until smooth; beat in milk and melted chips. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in coffee granules until dissolved.
    In a small bowl, beat whipping cream until slightly thickened. Beat in gelatin. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until set. Cut into squares.
    Thanks to Taste of Home for this recipe. Visit for this and more treats.
  • black-bean.jpg
    Black bean brownies
    These so-good-for-you brownies from the LIVESTRONG.COM recipe archives are only 126 calories apiece. Sweet!

    3/4 cup unsweetened cocoa for baking

    4 tbsp butter, unsalted

    1 cup vegan buttery sticks 79% vegetable oil spread

    2 cups fat free black bean refried beans

    1 tbsp pure vanilla extract

    1/4 cup Suisse mocha sugar free decaffeinated

    1/4 tsp sea salt  

    4 organic extra large brown egg  

    11 1/2 oz agave nectar light


    1. Preheat oven to 325 F. Line a sheet cake pan with parchment paper and spray with cooking spray.
    2. Melt 4 Tbsp butter and mix with cocoa powder. Then melt the cup of butter and add to the chocolate mixture. Add 2 Tbsp of chocolate, the refried beans, and vanilla extract together in food processor and blend until smooth.
    3. In large bowl, mix the rest of the chocolate mixture with the powdered coffee and salt.
    4. In another bowl, beat eggs with electric mixer until light and foamy. Add the agave nectar and beat well.

    5. Add the bean mixture to the chocolate mixture and beat well. THen add the egg mixture after reserving a third cup of egg mixture. Mix well.
    6. Pour batter into prepared pan. Drizzle third cup egg mixture on top of batter. Take toothpick and pull through the batter, making a marbled design.

    7. Bake for 40 minutes until the brownies are set. Cool in pan. Put pan in fridge for 4 hours or overnight before cutting. Brownies will be rich and dense.

  • blondies.jpg
    Blondies: The un-chocolate brownie

    Blondies, the “un-chocolate” brownie, are just as delicious as their darker counterpart, and a whole lot of fun to whip up in the kitchen. Try packing them in your lunch for a sweet afternoon pick-me-up.


    ¼ cup canola oil (or any mild oil)
    ½ cup dark brown sugar
    1 tsp. vanilla
    1 egg
    ¾ cup sifted unbleached white flour
    ½ tsp. baking powder
    ½ cup mini-chocolate chips


    1. Preheat oven to 350 F.
    2. Lightly oil the bottom of an 8x8 square pan using a paper towel.
    3. In a large mixing bowl, combine oil, sugar, vanilla and egg. Beat until smooth.
    4. Add flour and baking powder. Beat on low until mixed. Quickly scrape off the beaters and stir in chocolate chips.
    5. Pour evenly into the pan.
    6. Bake 25 to 30 minutes until an inserted toothpick comes out clean.
    7. Cool, and then put pan in freezer for 20 minutes or so.
    8. Cut into squares and remove with a spatula.

  • peanut-butter-cup.jpg
    Peanut butter brownie cups
    Peanut butter addicts, listen up! These brownies are just for you.

    1 package (21-1/2 ounces) fudge brownie mix (the test kitchen liked Betty Crocker's Fudge Brownie mix best!)

    15 to 18 miniature peanut butter cups



    1. Mix brownie batter according to package directions.
    2. Fill paper-lined or foil-lined muffin cups two-thirds full.
    3. Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy.
    4. Bake at 350 F. for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
    Thanks to Taste of Home for the fab recipe! Log on to for more sweet treats.
  • cranberry.jpg
    Dark chocolate brownies with cranberries
    So delish and perfect-looking, these brownies with a taste of tartness were our cover sweets. 


    8 oz semisweet chocolate

    3 oz dried cranberries 3/4 cup flour

    1/2 cup light brown sugar

    1/4 cup Dutch processed cocoa

    1/4 cup sugar

    6 tablespoons butter

    1 teaspoon vanilla

    1/2 teaspoon baking powder

    1/4 teaspoon salt

    2 eggs  



    1. Preheat oven to 350 F. Grease and flour one 9-inch baking pan.
    2. In a saucepan, melt the butter, cocoa and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside.
    3. In a small bowl, stir together flour, dried cranberries, salt, baking powder.
    4. In a separate bowl, beat together the brown sugar, sugar, eggs and vanilla until frothy.
    5. Slowly pour the chocolate mixture into the eggs and mix to combine.
    6. Gradually stir in the dry ingredients and mix until the batter is thick and glossy.
    7. Pour into prepared pan and bake 30 minutes or until a toothpick inserted into the center comes out clean.
    Thanks to recipe developer Rachel Rappaport for sharing this tasty treat with us! Buy her cookbook, the Everything Healthy Slow Cooker, here.
  • marshmallow-nut.jpg
    Marshmallow-nut brownies
    These guaranteed crush-catchers will score you some serious points when ya bring 'em to class. Gotta love a GL favorite!
    1 box chocolate brownie mix, prepared according to directions on box (1/2 cup oil, 1/4 cup water, 2 eggs)
    1 cup peanut butter chips
    1/4 cup chopped pecans
    1/4 cup mini-marshmallows 
    1. Preheat oven to 425 F.
    2. Stir peanut butter chips into prepared brownie batter.
    3. Grease an 8-inch-by-13-inch baking dish with softened butter and line with foil. Pour in the brownie batter and spread into an even layer.
    4. Sprinkle the top with chopped nuts, and bake 20 to 22 minutes.
    5. Top with marshmallows in the last 3 minutes of baking.
    6. Remove from oven, allow to cool and cut into 12 brownies.
  • layered.jpg
    Three-layer chocolate dream brownies
    This party favorite was dreamed up by cookbook author Cynthia Briggs. Check out her blog, the Country Chef Reader, here.
    Brownies (first layer)

    1 19.8-oz fudge brownie mix

    6 ounces semi-sweet chocolate chips

    1 cup walnuts or pecans, broken (optional)


    Frosting (second layer)

    ½ cup unsalted butter, softened

    4 cups sifted confectioners’ sugar

    4 tablespoons heavy cream or canned milk

    2 teaspoons vanilla


    Frosting (third layer)

    2 squares (2 oz) unsweetened chocolate

    2 tablespoons unsalted butter, softened

    1. Combine brownie mix according to package directions; stir in chocolate chips and walnuts (optional).
    2. Bake brownies in a 13” x 9” baking pan at temperature advised on package. Bake 5 minutes less time for a rich, gooey result or bake 5 minutes longer for dryer, cookie type result.
    3. Immediately turn brownies out onto waxed paper or a cooling rack; set aside to cool completely. This is the first or bottom layer of the 3-layer brownies. When cool, turn brownies so the top side is up for frosting.
    Middle layer

    Brown ½ cup butter over medium heat to a delicate brown or medium gold color. Add browned butter to confectioners’ sugar; stir in 4 tablespoons cream and 2 teaspoons vanilla, blend until smooth using an electric mixer. This is the middle layer of the 3-layer brownie. Place in refrigerator for about 5 minutes to set.

    Top layer

    Slowly melt 2-ounces unsweetened chocolate in a double boiler or in microwave; add 2 tablespoons butter and stir. Working quickly so chocolate stays hot for spreading, drizzle mixture over browned butter layer; spread to evenly cover middle layer. This is a very thin layer of chocolate so a long, flat-bladed spatula works well to spread chocolate layer in long, swooping strokes to cover smoothly and evenly. This is the top or last layer of the 3-layer brownies.


    When both layers are set, cut into 1” x 2” bars or 2" x 2" squares.


by GL | 2/1/2016