I have SO MANY recipes for brownies that I decided to combine them all on a single page. Here they are:
Index Of Recipes
Katherine Hepburn's Brownies
Serious Eats Homemade Brownie Mix
World-Herald Skillet Brownies
America's Test Kitchen Skillet Brownies
Swirled Brownies (Collection of variations)
"Special" Brownies
Extremely Fudgy Brownies
Cream Cheese Brownies ATK
Cream Cheese Brownies NYT
Brownie in a mug
Dulce de Leche Brownies
This is my favorite recipe not because it's exceptionally great - it is very good - but because it's fast, simple, uses pantry ingredients that are always on hand, and is just the thing to make late evening when you really really need something chocolate. This evidently actually is a classic recipe from Katherine Helpburn. Here's the NY Times description:
Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.
Ingredients
½ cup cocoa
½ cup butter (1 stick)
2 eggs
1 cup sugar
¼ cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Instructions
1. Heat oven to 325 degrees.
2. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
3. In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
4. Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
Serious Eats. I have more than enough brownie recipes but this one appealed to me because it's rather unique:
1) This is a recipe for a brownie mix like you'd buy in a store. Make the mix and store it in the pantry until you want to make brownies.
2) The recipe uses malted milk, so perhaps will taste like malted-milk chocolate brownies. I like the flavor of malt like in chocolate malts.
3) It also uses coconut oil, which I also think would add to the flavor. Coconut oil is similar to shortening in that it is solid at room temperature and is shelf-stable, which is why the mix can be stored in the pantry until needed.
Click here for the Homemade Brownie Mix recipe
W-H. Uses browned butter, a method that really does significantly alter the product. The brownies are described as having crisp edges and a gooey center that is best topped with ice cream and eaten with a spoon. I don't have a problem with that. The ingredients list is pantry-friendly too.
Ingredients
8 tablespoons (1 stick) unsalted butter
3/4 cup packed light brown sugar
1/4 cup granulated sugar
6 ounces bittersweet or semisweet chocolate bars
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2/3 cup all-purpose flour
1/4 cup natural unsweetened cocoa powder
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
Ice cream, for serving (optional) Note from Joe: "Optional". Hah hah.
Instructions
1. Arrange a rack in the middle of the oven and heat the oven to 350 F. Melt 1 stick unsalted butter in a 10-inch cast-iron skillet over medium-high heat. Continue cooking, stirring constantly to prevent the milk solids from burning, until the butter is a light amber color, smells nutty, and is no longer foamy, 2 to 4 minutes. Note from Joe: watch carefully, it can burn fairly quickly.
2. Immediately remove from the heat. Add 3/4 cup packed light brown sugar and 1/4 cup granulated sugar and stir to combine. Let cool for 15 minutes. Meanwhile, coarsely chop 6 ounces bittersweet or semisweet chocolate bars (about 1 generous cup). Note from Joe - must let the mixture cool or else when you add the egg it will scramble.
3. Add 1 tablespoon water and 1 teaspoon vanilla extract to the skillet and stir to break up the sugar. Add 1 large egg and stir until smooth. Add 2/3 cup all-purpose flour, 1/4 cup natural unsweetened cocoa powder, 1/4 teaspoon kosher salt, 1/4 teaspoon baking soda, and half of the chocolate. Stir until a soft dough forms with no pockets of unincorporated flour. Smooth the dough into an even layer. Sprinkle the remaining chocolate atop the dough and lightly press it into the dough so it sticks.
4. Bake until a toothpick inserted into the center comes out with just a few moist crumbs stuck to it, 18 to 22 minutes. (The brownie will continue to bake after it is removed from the oven, so err on the side of underbaking.) Let cool for 10 minutes, then serve warm with ice cream. Note from Joe: Do not overbake.
Recipe notes
The unbaked brownie dough can be refrigerated in the skillet tightly wrapped in plastic wrap up to one day in advance. Uncover and, if baking directly from the refrigerator, add a minute or two more to the bake time.
Leftover brownie will keep up to four days in an airtight container at room temperature, although the texture will be firmer and not as fudgy.
Another recipe for skillet brownies, this one from ATK. They actually describe it as a skillet brownie cookie. I don't know if it means it is very thin. The recipe is also oriented for children, which is rather annoying, but anyway... This is a PDF.
Click here for the ATK Skillet Brownies recipe.
WP. This is actually a set of recipes each of which start with a brownie base and then swirls in different mixes. In my writeup I'm including the "Cheesecake", "Melted Chocolate" and "White Chocolate-Peppermint" swirls (they also had a tahini one which doesn't interest me). The different swirls are not added in the same way, so the instructions are a little complicated with separate steps depending on the swirl.
Ingredients
Brownies
Nonstick cooking spray (optional)
6 tablespoons (85 grams) unsalted butter, diced, plus more optional for greasing the pan (optional)
2/3 cup (53 grams) Dutch process cocoa powder
1/3 cup (57 grams) semisweet chocolate chips or chopped chocolate
2 tablespoons vegetable oil
1/2 teaspoon fine salt
3/4 cup (150 grams) granulated sugar
1/4 cup (50 grams) light brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon baking powder
3/4 cup (94 grams) all-purpose flour
Cheesecake Swirl
8 ounces (226 grams) full-fat cream cheese, preferably the Philadelphia brand, at room temperature
1/3 cup (40 grams) confectioners’ sugar
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon fine salt
White Chocolate-Peppermint Swirl
4 ounces (113 grams) white chocolate, melted and cooled (see Pro tips)
1 teaspoon peppermint extract, or more as needed (see Pro tips)
10 drops green food coloring, or more as desired (optional)
2 tablespoons crushed candy canes or another peppermint candy, such as Starlight Peppermints Mints brand (optional; see Pro tips)
Melted Chocolate Swirl
4 ozs chocolate (dark or milk will work)
1/4 teaspoon flavoring (optional; one example was orange extract with dark chocolate)
Instructions
1. If making the Cheesecake Swirl, in a medium bowl whisk together the cream cheese, confectioners’ sugar, egg, vanilla and salt until combined. Set aside while you assemble the brownies.
2. If making the White Chocolate-Peppermint Swirl, in a small bowl gently whisk together the chocolate, peppermint extract and food coloring, if using, until combined. Set aside while you assemble the brownies.
3. Position a rack in the middle of the oven and preheat to 350 degrees. Grease an 8-inch square cake pan with nonstick cooking spray or softened butter. Line the bottom with a piece of parchment paper long enough to have an overhang over two opposite sides of the pan.
4. In a large, microwave-safe bowl, combine the butter, cocoa powder, chocolate chips, oil and salt and microwave on HIGH in 30-second bursts three to four times, whisking after each, until melted and smooth. (Alternatively, combine the ingredients in a heatproof bowl, nestled over a pot of barely simmering water — don’t let the bottom of the bowl touch the water — whisking occasionally, until melted and smooth.)
5. Immediately whisk in the granulated and brown sugars and the vanilla until combined. The batter will be thick and will clump up a bit on the whisk. Whisk in the eggs, one at a time, followed by the yolk, until incorporated, then whisk in the baking powder until combined. Using a flexible spatula, fold in the flour until the last streak of it disappears; do not overmix.
6. If making the cheesecake swirl brownies: Scrape about a half to two-thirds of the thick batter into the prepared pan and smooth it out with an offset spatula. Dollop the swirl mixture over the batter in 3 rows of 3, for total of 9 dollops. Then, place dollops of the remaining brownie batter in and around the swirled dollops, so that the swirl dollops still show. Drag a long wooden skewer, or the tip of a paring knife, through the dollops of swirl, first by dragging down vertically and then by dragging up vertically, never removing the skewer as you do so. Once you’ve dragged through each row vertically, do the same horizontally.
7. If making the white chocolate-peppermint brownies: Scrape all of the batter into the prepared pan, dollop teaspoons of the white chocolate-peppermint evenly over the top and drag your skewer through them as described above.
8. If making the melted chocolate brownies: Melt the chocolate and add the flavoring ingredients if using. Scrape all of the batter into the prepared pan. With a 1-teaspoon measuring spoon dollop the melted chocolate over the batter, about 12 times, creating 4 rows of 3. Drag a wooden skewer or the tip of a paring knife through each row of melted chocolate horizontally (left to right, and then right to left), never lifting the tool from the batter, and then through each row vertically.
9. Bake for 35 to 40 minutes for a cheesecake swirl brownie; 25 to 30 minutes for the others, or until a cake tester inserted in the middle of the pan (into the brownie portion not the swirl) comes out with a few moist crumbs, rotating the pan at the halfway point. Do not overbake.
10. Transfer to a wire rack and let cool completely in the pan, about 2 hours. Using the parchment overhang, lift the brownie out of the pan (if you meet any resistance, gently run a butter knife around the edges.)
NOTE: Cheesecake swirl brownies should be stored refrigerated in an airtight container. The others can be stored at room temperature in an airtight container.
From Washington Post. Someday....
Ingredients
For the Cannabutter
10 grams cannabis
4 cups (960 milliliters) water
2 1/2 sticks (10 ounces/284 grams) unsalted European-style butter
For the Brownies
1 stick (4 ounces/113 grams) unsalted butter
1/4 cup (57 grams) cannabutter
12 ounces (340 grams) bittersweet chocolate, coarsely chopped
1 cup (213 grams) packed light brown sugar
3/4 cup (150 grams) granulated sugar
1 teaspoon fine sea salt
4 large eggs
2 teaspoons vanilla extract
3/4 cup (90 grams) all-purpose flour
Instructions
1. Make the cannabutter: Position the rack in the middle of the oven and preheat to 250 degrees. Line a large rimmed baking sheet with parchment paper. Using your hands or kitchen shears, break the cannabis into small pieces or grind it coarsely in a food processor. Place the cannabis on the baking sheet. Place the baking sheet in the oven and toast the cannabis for 30 minutes, until very dry.
2. In a medium saucepan over medium heat, combine the cannabis with the water and butter. Bring to a boil, then decrease the heat so the mixture is at a very low simmer and cook for 3 hours, infusing the butter. Check and replenish the water as it evaporates — it is important to keep an 1 inch or so of water on the bottom of the pan as it cooks. Remove from the heat and let cool for about 30 minutes.
3. Strain the mixture through cheesecloth or a fine-mesh sieve placed over a large bowl, pressing on the solids to extract all the butter and liquid from the cannabis (discard the spent cannabis). Refrigerate the liquid for at least 45 minutes, until the butter has solidified. Then, lift the solid layer of butter from the murky water and discard the water. Using paper towels, pat the butter until dry. Use immediately, or cover and refrigerate, or freeze until needed. Label that the container contains cannabis.
4. Make the brownies: Position a baking rack in the middle of the oven and preheat to 350 degrees. Lightly butter or spray a 9-by-13-inch baking pan.
5. In a medium heavy-bottomed saucepan over low heat, melt the butter and cannabutter. Add the chocolate and stir until it has just about melted. Add the brown sugar, granulated sugar and salt, and stir until thoroughly combined. Remove from the heat, set aside and let cool slightly. The chocolate should melt from the residual heat.
6. In a large bowl, whisk the eggs until foamy, then whisk in the vanilla. Whisk the warm chocolate mixture into the eggs. (If the chocolate is too hot, it will scramble your eggs; you should be able to touch the chocolate with your fingertip and not be uncomfortable.)
7. Whisk the flour gently into the egg mixture just until combined, and no clumps of flour remain (do not overmix). The batter will be thick.
8. Pour the batter into prepared pan. Bake for 20 to 25 minutes, until the top just starts to crack and is glossy. Remove from the oven and cool completely on a wire rack before cutting. Be sure to mark that these have cannabis in them.
This is a giffy recipe I found via Reddit. It uses cocoa powder which I think makes the most intense chocolate flavored brownies, like the "Katherine Hepburn Brownies" that I make fairly often. The video is over the top.
Ingredients
1 cup 8oz/240g butter, melted and cooled
2 tablespoons (30ml) vegetable oil
1 1/4 cups (9oz/260g) white sugar
1 cup (7oz/200g) packed light brown sugar
4 (2oz/57g each) large eggs, at room temperature
1 tablespoon (15ml) pure vanilla extract
3/4 teaspoon salt
1 cup (3.5oz/130g) all purpose flour
1 cup (3.5oz/100g) good quality, unsweetened cocoa powder
7 oz (200g) roughly chopped chocolate or large chocolate chips
Instructions
1) Preheat oven to 175°C | 350°F. Lightly grease an 8x12-inch baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
2) Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
3) Fold in 3/4 of the chocolate pieces. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
4) Bake for 25-30 minutes or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
5) After 10 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies.
Optional add-ins you can try: Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)
(Here's a low-quality gif, for a higher-quality video click here)
Why this recipe works:
Cream cheese brownies are an American classic. However, to be done right, the two batters must complement each other rather than compete. We use unsweetened chocolate for bold chocolate flavor and a cakey brownie batter so that the added liquid from the cream cheese filling doesn’t make the brownies soggy or too dense. The addition of sour cream to the cream cheese swirl adds a pleasing tang that complements the brownies’ sweetness. The usual method of dolloping cream cheese over the brownie batter before swirling delivers a soggy center and dry edges. To ensure even baking and the right balance of cream cheese swirl and chocolate in every bite, we spread the cream cheese mixture evenly over the brownie batter and then dollop reserved brownie batter on top before swirling.
NOTE: To accurately test the doneness of the brownies, be sure to stick the toothpick into the brownie portion, not the cream cheese. Leftover brownies should be stored in the refrigerator. Let leftovers stand at room temperature for 1 hour before serving.
Ingredients
Cream Cheese Filling
4 ounces cream cheese, cut into 8 pieces
1/2 cup sour cream
2 tablespoons sugar
1 tablespoon all-purpose flour
Brownie Batter
2/3 cup (3 1/3 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsweetened chocolate, chopped fine
8 tablespoons unsalted butter
1 1/4 cups (8 3/4 ounces) sugar
2 large eggs
1 teaspoon vanilla extract
Instructions
1. FOR THE CREAM CHEESE FILLING: Microwave cream cheese until soft, 20 to 30 seconds. Add sour cream, sugar, and flour and whisk to combine. Set aside.
2. Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
3. FOR THE BROWNIE BATTER: Whisk flour, baking powder, and salt together in bowl and set aside. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes.
4. Whisk sugar, eggs, and vanilla together in medium bowl. Add melted chocolate mixture (do not clean bowl) and whisk until incorporated. Add flour mixture and fold to combine.
5. Transfer 1/2 cup batter to bowl used to melt chocolate. Spread remaining batter in prepared pan. Spread cream cheese filling evenly over batter.
6. Microwave bowl of reserved batter until warm and pourable, 10 to 20 seconds. Using spoon, dollop softened batter over cream cheese filling, 6 to 8 dollops. Using knife, swirl batter through cream cheese filling, making marbled pattern, 10 to 12 strokes, leaving 1/2-inch border around edges.
7. Bake until toothpick inserted in center comes out with few moist crumbs attached, 35 to 40 minutes, rotating pan halfway through baking. Let cool in pan on wire rack for 1 hour.
8. Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
Yes, a recipe for making a single brownie in a coffee mug. It actually cooks in the microwave. It's pretty simple so why not.
Ingredients
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
3 tablespoons whole milk or non-dairy milk
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
Pinch salt
1 tablespoon dark chocolate chips (optional)
Vanilla ice cream, for serving
Instructions
1. Place 3 tablespoons butter in a large, microwave-safe mug. Microwave on high until fully melted, about 30 seconds. Swirl to coat the mug with melted butter, then pour the butter into a small bowl.
2. Add 3 tablespoons packed brown sugar, 3 tablespoons milk, and 1/2 teaspoon vanilla extract to the bowl, and whisk until smooth. Add 1/4 cup all-purpose flour, 2 tablespoons cocoa powder, and a pinch of salt, and stir until combined. Fold in 1 tablespoon chocolate chips if desired.
3. Scrape the batter back into the mug. Microwave on high for 1 minute and 15 seconds. The brownie is ready when the center is slightly gooey and the edges bounce back when pressed. If not ready, microwave for 15 seconds more. Top with ice cream and enjoy!
Brownies swirled with Dulce de Leche, similar to cream cheese brownies. Dulce de Leche is sort of like a caramel sauce, the recipe for it is also below.