36 Brownie Recipes to Satisfy Every Chocolate Craving

Is there anything better for chocolate dessert lovers than a warm brownie, fresh from the oven? We don’t think so! It doesn’t matter if you load them up with mix-ins, swap out some of the ingredients, make them from a box mix or turn them into something else entirely—there’s nothing quite like indulging in the rich, chocolatey goodness of brownies. When you want to bake a batch from scratch, we’ve got all the recipes you could ever need, including ones that are cakey, fudgy or gluten-free, to name a few options. We love them all, but can’t resist brownies with a deep chocolate flavor and chewy texture. That’s why we’ve created what we think is the perfect recipe, thanks to a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the flavor we crave; adding a pop of cream makes the brownies extra moist and luscious.

We super-sized the classic Cosmic Brownies by Little Debbie! This version has a rich fudgy brownie base and is topped with semisweet-chocolate ganache topping — and of course the quintessential candy-coated chocolate chips.

Alton uses cocoa powder in his brownies to give them a rich chocolate flavor.

Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.

No chocolate, no problem! You can still make fudgy, rich brownies without one of the most important ingredients. Just use chocolate-hazelnut spread in its place.

Who says skillets are just for frying eggs? Cap off your dinner party with Ina’s brownies, baked and served in mini skillets for both a rustic presentation and less cleanup.

Melt semisweet and unsweetened chocolate to make these brownies rich with cocoa flavor.

Ree uses both melted chocolate and cocoa powder for a rich, fudgy brownie that she calls “unmistakably chocolatey.”

These brownies are not only rich and fudgy (thanks to dark chocolate chips and cocoa powder!), but they also pack a protein punch in every bite. We swapped out traditional all-purpose flour for a combo of almond flour and chocolate protein powder, then upped the protein with Greek yogurt, plenty of eggs and a secret ingredient – chickpeas. We especially love the nutty swirl of tahini with crunchy bits of toasted sesame seeds throughout.

High in fiber and gluten-free, coconut flour is made from ground and fried coconut meat. It can be a great sub for regular flour (but not always in equal amounts) and adds a little coconutty flavor.

If variety is the spice of life, this dessert, made with store-bought cake mix and cookie dough, offers plenty of delicious options.

Miso is typically used in savory applications, like soups, dressings and sauces. However, its saltiness belies a sweet side just waiting to boost flavor in desserts. It’s no secret that salt is an important component when it comes to baking. This recipe replaces the usual granular stuff in the batter with a generous amount of mild white miso, which amps up the chocolate and brings a sharper contrast to the sweetness. Somewhere between fudgy and cakey, these brownies get another dimension of texture from crunchy walnuts. The final flourish is a drizzle of miso glaze, which takes the salty-sweet pairing to the next level.

Giada doctors up a boxed mix for these quick and easy brownies. Once cooled, frost the brownies with a vanilla-espresso glaze that'll make everyone think you've been baking all day.

Sweetened with just dried figs and dates, these chocolaty brownies are super-satisfying and have 5 grams of fiber.

Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.

Why settle for one cookie flavor when you can have three? Peanut butter, sugar cookie and fudgy brownie batter are swirled together and baked into one giant cookie, making for a slice-and-bake you'll want to serve at parties and keep in the freezer for a weeknight cookie fix.

The secret to these fudgy two-ingredient brownies is separating the eggs and whipping the whites to stiff peaks before folding in the chocolate. This helps give the brownies structure and also stay moist and airy after cooking.

These super-fudgy brownies get even better when topped with a smooth, silky chocolate glaze.

Creamy peanut butter, crunchy pretzels and gooey chocolate — Valerie’s brownies really do have everything. She whips these up for game day parties, but they’ll fit in just as well at a barbecue or special occasion.

Olive oil belongs in brownies. It makes them feel a little grown up and adds a distinct, earthy flavor. It's a great sub for butter, adding monounsaturated fats and a dense, fudgy texture.

Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.

Flour, eggs and chocolate-hazelnut spread are all you need to make Ree’s thick, fudgy brownies.

Aaron's brownies get their kick from Mexican cinnamon and pequen chili powder. If you can't find pequen, just use cayenne pepper.

This batter tastes like a brownie but spreads like peanut butter; mix in a little bit to enhance your ice cream or milkshake — or make cookie sandwiches (smush some of the batter in between two soft chocolate chip cookies).

A fudgy and decadent chocolate brownie topped with a sweet and crunchy layer of pecan pie is a match made in heaven. To ensure the layers stay distinct when these two classic desserts come together, the brownie is baked first then the nut filling is layered over it and baked again. In the oven, the syrup seeps into the brownies, keeping them moist and rich. Try serving them with a scoop of vanilla ice cream.

This mash-up dessert is the perfect treat when the s’more craving hits — no campfire needed. The brownies act as the chocolate in this recipe, creating a perfectly gooey layer between a graham cracker crust and melted marshmallows.

The addition of instant coffee and ground cinnamon to the batter transforms ordinary brownies.

Ina's 5-star dessert is the perfect combination of crisp brownie edges and a gooey pudding filling.

These one-bowl brownies couldn't be easier to make, and adding leftover hot chocolate mix is the perfect way to make them extra special. Interested in a Mexican hot chocolate version? Just add 1 teaspoon ground cinnamon to the dry ingredients and sprinkle the top of each brownie with a pinch of chili powder.

Got 20 minutes and a microwave? That’s all it takes (from start to finish) to make these quick-fix brownies.

When you swirl banana bread together with fudgy brownies, it's a mashup that takes these two homey favorites to the next level.

The instant coffee granules really enhance the flavor of chocolate in Ina's brownies and only one cup of flour makes them turn out quite fudgy. It's a lot of chocolate but it makes a lot of brownies.

This easy-to-make cake has the best parts of a soft, warm brownie: gooey on the inside and slightly crisp around the edges. It takes almost no time to prep and gives you the excuse to use your slow cooker for something sweet.

No need to deprive yourself of rich and delicious brownies just because you're following a keto diet.

These cakey, smoky brownies are rich and spicy, thanks to cinnamon and cayenne pepper.