50 Brownies

Try dozens of twists on the ultimate crowd-pleasing dessert from Food Network Magazine.

Categories:
Brownie, Dessert, Chocolate

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How to bake brownies: 
Preheat the oven to 325 degrees F. Coat a 9-by-13-inch pan (or other pan as noted) with cooking spray. For easy removal, line the pan with foil, leaving an overhang, then coat with more cooking spray.

Add the batter and bake until a toothpick inserted into the center comes out almost clean. Cool on a rack, then cut into squares.

1. Cakey Brownies: Whisk 1 3/4 cups flour, 3 tablespoons cocoa powder, and 1 teaspoon each salt and baking powder in a bowl. Bring 2 sticks butter, 2 1/2 cups brown sugar and 1 cup water to a simmer in a saucepan. Off the heat, whisk in 6 ounces chopped unsweetened chocolate; cool slightly. Whisk in 5 eggs, one at a time, and 2 teaspoons vanilla. Stir in the flour mixture. Spread in the pan; bake 30 to 35 minutes.

2. Hazelnut Brownies: Make Cakey Brownies (No. 1), folding in 1 1/4 cups finely chopped hazelnuts.

3. German Chocolate Brownies: Make Cakey Brownies (No. 1); cool. Top with German chocolate frosting: Cook 1/4 cup sugar and 1 tablespoon water in a saucepan over medium-high heat until amber, 4 minutes. Whisk in 1 cup coconut milk and 1 tablespoon corn syrup; cook, whisking, 4 minutes. Off the heat, whisk in 1/2 stick butter, 1/2 teaspoon vanilla and a pinch of salt; cool. Stir in 1 cup each chopped toasted pecans and shredded coconut, and 1/2 cup chopped chocolate.

4. Black and White Brownies: Make Cakey Brownies (No. 1); cool. Top with cream cheese frosting: Beat 8 ounces cream cheese, 1/2 stick butter, 1 1/2 cups confectioners' sugar and 1 teaspoon vanilla.

5. Mocha Brownies: Make Cakey Brownies (No. 1); cool. Top with mocha frosting: Dissolve 1 teaspoon instant espresso in 1 tablespoon water; beat with 1 stick butter and 1 1/4 cups confectioners' sugar. Sprinkle with shaved chocolate.

6. Red Velvet Brownies: Whisk 1 cup flour, 3 tablespoons cocoa powder and 1/2 teaspoon each salt and baking powder in a bowl. Bring 1 1/2 cups dark brown sugar, 1 stick butter and 2/3 cup water to a simmer in a saucepan. Off the heat, whisk in 2 ounces chopped unsweetened chocolate; cool slightly. Whisk in 3 eggs, one at a time, 1 1/2 teaspoons vanilla and 2 teaspoons red food coloring. Stir in the flour mixture. Spread in the pan; bake 20 to 25 minutes, then cool. Top with cream cheese frosting (No. 4).

7. Diner Brownies: Make Cakey Brownies (No. 1). Top with chocolate frosting: Beat 1 stick butter, 1 1/4 cups confectioners' sugar, 3 tablespoons cocoa powder, 2 tablespoons milk and 1/2 teaspoon vanilla.

8. Black Forest Brownies: Make Cakey Brownies (No. 1), folding in 1/2 cup each sour cherry preserves and chopped maraschino cherries.

9. Brownie Surprise Bites: Line two 24-cup mini-muffin pans with paper liners. Make half of the recipe for Cakey Brownies (No. 1), using only 2 eggs; divide among the liners. Bury mint chocolates or berries in the batter. Bake 15 to 17 minutes.

10. 30-Second Brownies: Stir 1 tablespoon each cocoa powder, flour, brown sugar, water and vegetable oil and a pinch of salt in each mug. Microwave 30 seconds.