Every year on July 6, chocolate lovers celebrate World Chocolate Day by enjoying various chocolate desserts. This tradition ...

If you find yourself reaching for the Chewy Brownies around the edges of the pan, this recipe is for you — because this ...

TIP: For best results, refrigerate your brownies for 2–3 hours after baking. The cool temperature helps the chocolate ...

2. Bring a small saucepan of water to a boil. Remove it from the heat. In a bowl, combine the unsweetened chocolate and ...

These brownies should be called "lava cake brownies." They're the perfect hybrid between a crispy, crumbly exterior and a ...

This chocolate brownie, developed by chef Maida Heatter from a Palm Beach deli's recipe, was a standout at a 1988 culinary ...

How to Make No-Bake Brownie Batter Bites For these, you'll need heat-treated all-purpose or almond flour (more info on that process in a second), cocoa powder, sugar, melted butter, milk and ...

With the mixer on low, slowly drizzle in the chocolate. Mix in the eggs one at a time, then the vanilla. Scrape down the sides until combined. Add the flour, cocoa powder, baking powder and salt until ...

Cooking spray: To prevent the brownies from sticking to the pan or parchment paper. Unsalted butter: The rich base of the brownies, giving them a buttery flavor and dense texture. Granulated sugar: ...

The best cocoa powder for brownies is unsweetened, natural cocoa powder. I find that it has the richest, most chocolatey flavor, and it works really well with the other ingredients to create the fudgy ...

The amount of espresso powder you add to a brownie recipe will depend on the size pan it’s baked in. The goal is to boost the chocolate flavor, not overpower it, so a little goes a long way.