Brownies/247 recipes

Super chocolaty brownies baked sheet-pan style with a pound each of bittersweet chocolate and butter, eight eggs, and a 24-hour rest before slicing into 2-inch squares.

Moist, crumbly and Delicious. Before baking, I felt the batter was not too moistened; after baking, it surprised me, the brownies looked great. When it cooled, I cut them into 24 pieces, they were really tasty.

Bakery-style fudge brownies with melted unsweetened chocolate, brown and white sugar, corn syrup for chew, and a generous handful of toasted nuts. A big-batch 9x13 pan that yields 24 dense, glossy squares.

Double fudge brownies loaded with both melted unsweetened chocolate and a full bag of chocolate chips, with sour cream added for an extra moist, fudge-like crumb. Bakes into 24 dense squares with serious chocolate intensity.

Brownie shortbread bars layer fudgy unsweetened chocolate brownie over a buttery shortbread base. Two textures, 24 bars per pan, diabetic-friendly if made with sugar substitute.

Peanut butter brownies with crunchy peanut butter and a marbled chocolate chip top. Soft, chewy bars baked in a 13x9 pan, makes 24.