Bar Cookie

You don’t need melted chocolate to make a good brownie

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

This half-brownie, half-bar-cookie hybrid is a fun dessert that gets the ultimate birthday party treatment with colorful sprinkles.

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

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

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

A Midwestern dessert most easily described as peanut butter Rice Krispies Treats layered with chocolate and butterscotch, scotcheroos are practically impossible to dislike.

Everyone needs an irresistibly buttery back-pocket blondie recipe in their toolbox. This is ours. 

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

Store-bought versions are rarely as good as you want them to be. Take matters into your own hands with this step-by-step recipe.

These blondies have all of the flavors of your favorite banana bread in a more compact form, with lots of toasty walnuts inside and on top.

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 ultimate pairing of chocolate and orange features a soft, chocolaty brownie-like layer, a ripple of tart orange marmalade, and a sweet crumb topping.

A play on the familiar crispy rice treats, this sweet and chewy dessert with savory, nutty undertones was inspired by a cup of tahini-tinged hot chocolate.

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.

The sourness of tamarind breathes new life into the classic millionaire’s shortbread.

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

These gooey, blondie-like English toffee squares are grandmother-approved.

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.

Flaky pie crust meets rich chocolate filling in these handheld French silk pie bars.