• The Best Peanut Butter Brownies

    How to make The Best Peanut Butter Brownies

    Yield: 9 large or 16 small brownies

    Prep Time: 15 minutes

    Cook: 40 minutes

    Ingredients

    1 cup (6 ounces) semisweet chocolate chips
    1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
    1/2 cup peanut butter
    4 ounces unsweetened chocolate, chopped
    1 1/2 cups granulated sugar
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup (3.3 ounces) all-purpose flour
    1/4 teaspoon fine sea salt
    9 full-size peanut butter cups

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

    In a large microwave-safe bowl, combine the chocolate chips, butter, peanut butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

    In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.

    Pour half the batter into the prepared baking pan. Place the peanut butter cups on top then cover with the remaining batter. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake. Let cool to room temperature. Serve at room temperature.

  • Nutella Brownies

    How to make Nutella Brownies

    Yield: 9 large or 16 small brownies

    Prep Time: 20 minutes

    Cook: 1 hour

    The Nutella flavor is slightly muted with baking. To punch it up, feel free to add a tablespoon of Frangelico to the batter or a cup of toasted chopped hazelnuts if you want a bit of crunch.

    Ingredients

    1 cup (6 ounces) semisweet chocolate chips
    1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
    4 ounces unsweetened chocolate, chopped
    1 1/4 cups granulated sugar
    1/2 cup Nutella
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup (3.4 ounces) all-purpose flour
    1/4 cup unsweetened cocoa powder
    1/4 teaspoon fine sea salt

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

    In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. Stir in the Nutella.

    In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour, cocoa, and salt, folding gently until combined.

    Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake, you want to err on the side of underbaking. Let cool to room temperature. Serve at room temperature, warmed, or chilled.

  • Cookie Butter Brownie Ice Cream Sandwiches

    How to make Cookie Butter Brownie Ice Cream Sandwiches

    Yield: 12 sandwiches

    Prep Time: 20 minutes

    Cook: 3 hours 28 minutes

    Ingredients

    1 batch Cookie Butter Ice Cream
    12 oz semisweet chocolate
    7 tablespoons unsalted butter
    1 cup granulated sugar
    1 1/2 teaspoons vanilla
    3 large eggs
    1/3 cup (1.5 ounces) all purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon fine salt

    Directions

    Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.

    In a microwave-safe bowl combine the chocolate and butter and microwave in 30-second bursts, stirring between bursts, until melted and smooth.

    In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs and vanilla on medium high for about 3 minutes, or until pale yellow and ribbony. Add in the melted chocolate and fold with a rubber spatula until combined. Add in the flour, baking, powder, and salt and stir until just combined and the flour has disappeared. The dough will be more like batter in consistency.

    Let rest for about five minutes and then scoop dough onto prepared baking sheet about three inches apart. Bake for 8 minutes.

    Let the cookies cool for 5 minutes before removing with a thin spatula to a wire rack to cool completely. Freeze the cookies until completely firm, at least 1 hour. The cookies can be stored in airtight containers in the freezer for up to 1 month.

    To assemble, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Sprinkle the sandwich with a pinch of ground cinnamon, if desired. Immediately place the sandwich in the freezer. Repeat for the remaining cookies. Freeze for at least 2 hours before serving.

    To store, wrap each sandwich in plastic and place in an airtight container. Store for up to 2 weeks in the freezer. Let sit at room temperature for 5 to 10 minutes to soften slightly before serving.

  • Chocolate Brownie Peanut Butter Swirl Ice Cream

    How to make Chocolate Brownie Peanut Butter Swirl Ice Cream

    Yield: about 8 cups

    Prep Time: 15 minutes

    Cook: 3 hours 45 minutes

    Ingredients

    Peanut butter fudge swirl:

    1/4 cup plus 2 tablespoons heavy cream
    1 tablespoon unsalted butter
    1/4 cup granulated sugar
    2 tablespoons packed light brown sugar
    3 tablespoons creamy peanut butter
    1/2 cup (3 ounces) semisweet chocolate chips
    1/8 teaspoon fine salt
    1/2 teaspoon vanilla extract

    For the ice cream:

    1 cup cocoa powder, sifted
    2/3 cup granulated sugar
    1/2 cup packed brown sugar
    1/4 teaspoon salt
    1 1/3 cups whole milk
    3 cups heavy cream
    2 teaspoons pure vanilla extract

    2 cups brownie chunks

    Directions

    To make the fudge swirl:

    Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 to 3 minutes. Remove from heat and stir in the peanut butter and chocolate chips. Let stand for 4 to 5 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

    For the ice cream:

    In a medium bowl, whisk the cocoa, sugars, and salt. Add in the milk and using a hand mixer on low speed, beat to combine so everything is fully dissolved. Stir in the heavy cream, and vanilla. If mixture is very cold, move onto churning in the ice cream maker. If not, refrigerate, covered, until well chilled, 2 hours or overnight.

    Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last five minutes of churning, add in the brownie chunks. Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving. If the ice cream becomes too frozen to easily scoop, let it stand at room temperature for 5 to 10 minutes before scooping.

  • Coconut Oil Brownies

    How to make Coconut Oil Brownies

    Yield: 16 brownies

    Prep Time: 15 minutes

    Cook: 50 minutes

    Ingredients

    4 ounces (113 grams) bittersweet chocolate
    1 cup (209 grams) virgin coconut oil, measured solid
    1 cup granulated sugar
    1 cup packed light brown sugar
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup (96 grams) all-purpose flour
    1 cup (80 grams) unsweetened cocoa powder
    1/2 teaspoon salt
    1/2 teaspoon baking soda

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.

    In a large heatsafe bowl combine the chocolate and coconut oil and microwave in 30 second bursts until melted and smooth. Let cool slightly before adding in the granulated sugar, brown sugar, eggs and yolk, and vanilla. Add the flour, cocoa powder, salt, and baking soda and stir until just combined. Pour the batter into the prepared baking pan and bake for about 35 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.

    Let cool completely before cutting into squares and serving. These are very moist brownies, they may be easier to cut chilled. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

  • Lava Brownies

    How to make Lava Brownies

    Yield: 6 lava brownies

    Prep Time: 20 minutes

    Cook: 1 hour 45 minutes

    This recipe can be halved, use 1 large egg plus 1 egg yolk in the brownie batter. See this handy guide for halving recipes. You can also make these in ramekins, though you made need to adjust the baking time depending on the size of the ramekins.

    Ingredients

    For the chocolate lava:

    1 cup semisweet chocolate chips
    1/3 cup heavy cream
    1 tablespoon unsalted butter

    For the brownies:

    1 cup semisweet chocolate chips
    1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
    4 ounces unsweetened chocolate, chopped
    1 1/2 cups granulated sugar
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup (94 grams) all-purpose flour
    1/4 teaspoon fine sea salt
    Fresh raspberries, for serving

    Directions

    For the chocolate lava:

    In a small saucepan combine the lava ingredients. Stir over low heat until melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze for 1 hour, or until fudge-like consistency. Divide into 6 equal portions and roll into balls. Place in the freezer until ready to use.

    For the brownies:

    Preheat the oven to 350°F. Generously grease a 6-cup jumbo muffin tin.

    In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

    In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.

    Divide the batter among the prepared cups. Place a ball of chocolate into the center of each cup, pressing down slightly to cover with batter.

    MAKE AHEAD: At this point the unbaked brownies can be covered and refrigerated for up to 24 hours. Bring to room temperature before baking.

    Bake for about 25 minutes, or until the brownie is cooked through but the lava is still molten. Let cool 3 to 5 minutes before turning out onto a wire wrack and serving on individual plates. Serve immediately, with raspberries. Brownies can be reheated in the microwave to serve later, but at best served just after baking.

  • Cosmic Brownies

    How to make Cosmic Brownies

    Yield: 16 brownies

    Prep Time: 15 minutes

    Cook: 1 hour 15 minutes

    Ingredients

    For the brownies:

    10 tablespoons (5 ounces or 142 grams) unsalted butter
    1 cup granulated sugar
    1/3 cup packed light brown sugar
    3/4 cup plus 2 tablespoons (3.12 ounces or 88.4 grams) unsweetened cocoa powder, sifted
    1/2 teaspoon vanilla extract
    2 large eggs plus 1 egg yolk
    1 tablespoon corn syrup
    2/3 cup (3 ounces or 85 grams) all-purpose flour
    1 tablespoon cornstarch
    1/4 teaspoon salt

    For the frosting:

    1 1/2 cups semisweet chocolate chips
    1/2 cup heavy cream
    Wilton Rainbow Chip Crunch or mini M&M’s, sprinkles, or other candy

    Directions

    To make the brownies:

    Preheat the oven to 350°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray.

    In a large microwave-safe bowl, melt the butter for about 90 seconds on high power. Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs and egg yolk, and corn syrup. Stir until very well combined. Add in the flour, cornstarch, and salt and stir until just combined. Pour into the prepared pan and bake for 25 minutes. Let cool completely in the pan.

    To make the frosting:

    Place the cream in a small microwave-safe bowl and microwave on high for 1 minute. Add in the chocolate chips. Let stand for 3 minutes before stirring until smooth. Pour over the cooled brownies and smooth evenly. Sprinkle with the Rainbow Crunch Chips. Refrigerate for 1 to 2 hours, or until the frosting is set, before cutting.

    Brownies can be stored in an airtight container for 4 days at room temperature and for 1 week in the fridge. Brownies are best served chilled.

  • Mocha Brownie Ice Cream Pie

    How to make Mocha Brownie Ice Cream Pie

    Yield: 10 servings

    Prep Time: 15 minutes

    Cook: 3 hours

    The corn syrup in the ice cream helps keep it soft and creamy. Feel free to omit it if you need to. The Kahlua in the ice cream helps add flavor and keep it soft and creamy. Again, feel free to omit if you need to.

    Ingredients

    For the brownie:

    1 stick (4 ounces) unsalted butter, melted
    1 cup granulated sugar
    1 cup (3.5 ounces) unsweetened natural cocoa powder
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    2 large eggs
    1/2 cup (2.25 ounces) all-purpose flour

    For the chocolate ganache:

    1/2 cup heavy cream
    4 ounces semisweet chocolate, chopped
    1 tablespoon unsalted butter

    For the espresso ice cream:

    2 cups heavy cream, chilled
    1 cup whole milk, chilled
    3/4 cup granulated sugar
    1/4 teaspoon fine salt
    1 tablespoon corn syrup (optional)
    1/2 teaspoon vanilla extract
    2 tablespoons instant espresso powder
    1 tablespoons Kahlua (optional)

    For topping:

    Toffee bits

    Directions

    For the brownie:

    Preheat the oven to 325°F. Place a piece of parchment paper on the removeable bottom of a 9-inch springform pan and close the pan over the parchment, allowing the excess to hang out. Spray with nonstick cooking spray.

    In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, the mixture will be thick. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well combined. Add the flour and stir again until very well combined. Spread evenly into the prepared pan.

    Bake for 25 minutes, or until just a toothpick inserted into the center comes out with moist crumbs still attached. Let cool to room temperature then place in the freezer until ready to use.

    For the ganache:

    Microwave the cream in a glass measuring cup for 40 seconds. Add the chocolate and butter and let stand for 1 minute. Stir until smooth. Let cool until thickened. Pour over the brownie in one even layer then return the pan to the freezer.

    For the espresso ice cream:

    In a large bowl, whisk together all the ice cream ingredients except the Kahlua. Pour into an ice cream maker and freeze according to the manufacturer’s directions, until the consistency of soft-serve. Add the Kahlua during the last minutes of churning.

    Immediately pour the ice cream into the pan over the brownie and ganache layers. Top with toffee bits, cover with plastic wrap, and freeze until firmed, at least 2 hours or up to 1 week, before serving.

  • Ultimate Gooey Brownies

    How to make Ultimate Gooey Brownies

    Yield: 16 brownies

    Prep Time: 10 minutes

    Cook: 1 hour

    Due to several readers experiencing issues with the brownies not baking or setting properly, I’ve added to the recipe an extra baking step to ensure that bottom layer will set and I’ve also slightly reduced the amount of condensed milk.

    Ingredients

    2 cups semisweet chocolate chips, divided
    1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
    4 ounces unsweetened chocolate, chopped
    1 1/2 cups granulated sugar
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1/4 teaspoon fine sea salt
    3/4 cup sweetened condensed milk

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

    In a large microwave-safe bowl, combine 1 cup chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

    In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour half of the batter into the prepared baking pan. Bake for 10 minutes.

    Sprinkle with the remaining cup of chocolate chips and pour the sweetened condensed milk over the top. Pour the remaining batter over. Return to oven and bake for about 35 minutes, or until a tester comes out with moist crumbs still attached. Do not overbake. Let cool to room temperature then place in the fridge to chill. The brownies are easiest to cut when chilled and can be served chilled, at room temperature, or warmed in the microwave.