Brownie

Yes, brownies can—and should—be made with white chocolate.

These brownies feature a delightful combo of warm spices, black tea, and strong coffee.

Deep, rich dark chocolate, milky white chocolate, and sharp peppermint come together in a gift-worthy brownie.

These brownies are swirled with cajeta, which is made from goat’s milk and a cousin to dulce de leche—it’s sticky, luscious, and sweet.

This sneakily easy but elegant dessert comes together by dipping brownies in a chocolate glaze and then piping a whipped chocolate ganache on top.

The best peanut butter brownie recipes prioritize the chocolate and peanut butter flavors equally.

MSG brings a burst of umami into these five-spice nougat brownies.

Tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in these deeply chocolatey brownies.

Toasted sesame oil may be great in savory dishes, but it’s even better when paired with sugar and white chocolate, like in these white chocolate brownies.

These fudgy rye-flour olive oil brownies are sweetened with dates.

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.

Grilled brownies—yes, that’s right. Brownies are simple to cook on a barbecue, and this recipe, warmed with a touch of ancho chile, is really easy.

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!