1,345 brownie recipes

Mary's most loved brownies are a one-bowl, melted-butter-style fudgy brownie recipe with cocoa powder, four eggs for chewy lift, and optional walnuts or peanut butter chips. Mix, pour, bake. No mixer, no chopping chocolate.

Tender sour cream brownies studded with chocolate chips. The sour cream creates extra-moist texture that stays fudgy for days in this simple one-bowl recipe.

Double chocolate brownies brushed with Grand Marnier and finished with pecans. Dense, fudgy, and laced with orange liqueur for a grown-up dessert.

A layer of strawberries and whipped cream sandwiched by rich chocolate brownies. Creates a picture perfect dessert or Valentine day treat.

You heard it right, these brownies are made with black beans, so they are totally gluten free, super moist, and good for you. The additional chocolate chips and walnuts on top add extra deliciousness to these irresistible treats.

Iowa brownies made with chocolate syrup instead of cocoa or melted chocolate, producing fudgy, dense squares with minimal rise. A simple Midwest pantry recipe with just six basic ingredients.

Rich, fudgy brownies made with real unsweetened chocolate, butter, and pecans, topped with a homemade chocolate icing. Baked in a jelly-roll pan for thin, chewy squares.

Fudgy brownies with melted semi-sweet chocolate, sour cream, and chocolate chips folded in. Intentionally underbaked for a dense, gooey center that firms up as it cools.

Fudgy brownies made with a full cup of butter and 8 ounces of unsweetened chocolate, loaded with toasted walnuts. Baked in a jelly-roll pan for thick, slab-style bars.

Passover brownies made with matzo cake meal instead of flour, plus an optional dark chocolate sour cream glaze. Kosher for Passover, fudgy, and richly chocolatey.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Praline brownies layer a buttery brown sugar-pecan topping in the bottom of the pan, then bake right under a tender vanilla brown-sugar batter. Flip the pan and the praline crown sits on top, glossy and crackling.

Beige brownies are old-school blondies built on brown sugar, vanilla, and chopped walnuts. One bowl, one pan, butterscotch-toned crumb. The chocolate-free brownie worth knowing.

Vanilla brownies (blondies) made with butter, brown sugar, and vanilla extract with optional chocolate chips. Chewy, buttery bars baked in a sheet pan for easy slicing.

Fudgy Passover brownies made with matzo meal and cocoa powder instead of flour. Kosher for Pesach, rich and chocolatey, with a dense chewy texture the whole family will fight over.

Old-fashioned cocoa brownies with melted margarine, four eggs, chopped nuts, and a generous pour of vanilla. Dense, fudgy, and from a recipe meant to be passed down.