Bar Cookie

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.

Can be prepared in 45 minutes or less.

When our executive food editor was a little girl, she liked the Christmas cookies at her best friend Allyson's house better than any others. Mrs. Kolbert, whose recipe this is, was apparently the author of much goodness in this world, as it was she who first introduced Allyson's parents to each other.

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

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.

You might be tempted to bake 2 sheets of bars at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

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

This recipe can be prepared in 45 minutes or less.

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.