50 Brownies

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

Categories:
Brownie, Dessert, Chocolate
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21. Mexican Brownies: Make Fudgy Brownies (No. 11), folding in 1 tablespoon toasted sesame seeds, 1/2 teaspoon ancho chile powder and 1/4 teaspoon cinnamon.

22. Rocky Road Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup each chopped walnuts and chocolate chips; bake. Top with 3 cups mini marshmallows while still hot; broil until toasted.

23. Coconut Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup each toasted coconut and sliced almonds.

24. Pretzel Brownies: Make Fudgy Brownies (No. 11), lining the pan with thin pretzel sticks before adding the batter.

25. S'mores Brownies: Make Fudgy Brownies (No. 11), lining the pan with a layer of graham crackers before adding the batter. Bake 35 minutes; top with mini marshmallows and mini chocolate chips and bake 10 more minutes.

26. Brownie Rolls: Make Fudgy Brownies (No. 11); cool and cut into squares. Roll out each brownie into a thin square between pieces of plastic wrap. Remove the plastic, spread with marshmallow cream and roll into a log.

27. Blondies Whisk: 1 stick melted butter and 2 cups dark brown sugar in a bowl. Whisk in 2 eggs, 2 tablespoons bourbon (optional) and 2 teaspoons vanilla. Stir in 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Fold in 3/4 cup chocolate chips and 1/2 cup chopped walnuts. Bake 45 minutes.

28. Salted Blondies: Make Blondies (No. 27); sprinkle with flaky sea salt before baking.

29. Swirled Blondies: Make Blondie batter (No. 27), using only 1 1/2 cups brown sugar and omitting the chocolate chips and walnuts. Spread in the pan. Swirl in 1/4 cup chocolate syrup before baking.

30. Ginger-Cashew Blondies: Make Blondies (No. 27), omitting the chocolate chips and walnuts and folding in 1/2 cup each cinnamon chips, finely chopped crystallized ginger and chopped cashews.