Brownies recipes

Add a minty fresh taste to your brownies today with this simple and easy to understand recipe.

Easy chocolate brownie with nuts is baked in a pie plate.

Apple brownies with fresh chopped apples, cinnamon, and nuts baked into a dense, chewy bar. No chocolate here. The apples release moisture as they bake, creating that signature chewy, blondie-like texture.

A heritage brownie recipe that swaps in cornmeal for a gritty, slightly crunchy texture you won't find in any box mix. Unsweetened chocolate, butter, chopped nuts, and vanilla in every fudgy square. Best served warm.

Chewy butterscotch brownies made with Bisquick, brown sugar, pecans, and coconut. Everything gets mixed in one bowl and baked until golden. The laziest route to a pan of seriously good blondies.

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.

Blonde walnut brownies are buttery brown sugar bars studded with chopped walnuts, baked in one pan and cut while still warm. Chewy edges, soft centers, no cocoa needed.

Cinnamon-spiced blondies packed with fresh apples and pecans. Soft, cake-like, and perfect warm with vanilla yogurt or a simple glaze drizzled on top.

Double brownies stack a fudgy chocolate-walnut brownie under a brown-sugar butterscotch blondie, baking both layers together for one bar with two distinct flavors in every bite.

Frosted Christmas brownies baked in a pizza pan, topped with vanilla buttercream and decorated with piped holly leaves and red candy berries. A festive holiday dessert.

No-bake brownie bites with peanut butter, oats, and M&M candies made from a boxed brownie mix cooked on the stovetop. A fudgy, drop-style cookie that yields over 6 dozen.

Fudgy brownies made with pureed tepary beans, carob powder, and honey instead of butter and sugar. Loaded with walnuts and raisins. The secret ingredient? Nobody will guess.

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.

Two-layer brownies with fudgy chocolate base topped with cream cheese-almond swirl studded with mini chocolate chips: baked together, chilled until firm, sliced into rich squares.

Guiltless brownies made with pureed bananas, cocoa, whole-wheat flour, and chopped nuts. A lighter brownie with no butter that still satisfies the chocolate craving.

Fudgy brownies made with a whole can of chocolate syrup and chopped nuts, topped with a boiled chocolate chip frosting that sets into a glossy, crackly shell. Retro baking at its best.