Brownie Recipes

Try a different brownie idea from Food Network Magazine every night of the week.

From: Food Network Magazine

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Photo By: Yunhee Kim Prop Stylist: Marina Malchin 917 751 2855

Photo By: Yunhee Kim

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.

Cakey Brownies (No. 1)

Mocha Brownies (No. 5)

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. 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.

Red Velvet Brownies (No. 6)

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: Beat 8 ounces cream cheese, 1/2 stick butter, 1 1/2 cups confectioners' sugar and 1 teaspoon vanilla.

Diner Brownies (No. 7)

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. 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.

Minty Brownies (No. 13)

Melt 1 1/2 cups semisweet chocolate chips, 1 cup mint chips and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 3/4 cup each light brown sugar and granulated sugar; cool slightly. Whisk in 4 eggs, one at a time, and 1 teaspoon vanilla. Stir in 1 cup flour and 1/2 teaspoon salt. Spread in the pan; bake 45 minutes. Dust with confectioners' sugar before serving.

Tropical Brownies (No. 18)

Melt 2 cups semisweet chocolate chips and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 3/4 cup each light brown sugar and granulated sugar; cool slightly. Whisk in 4 eggs, one at a time, and 1 teaspoon vanilla. Stir in 1 cup flour and 1/2 teaspoon salt. Fold in 1 cup chopped macadamia nuts. Spread in the pan; bake 45 minutes. Top with vanilla frosting: Beat 1 stick butter, 2 tablespoons milk, 1 teaspoon vanilla and 1 1/4 cups confectioners' sugar. Chill, then top the brownies with toasted shaved coconut.

Blondies (No. 27), left

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.

Marble Brownies (No. 34)

Melt 2 cups semisweet chocolate chips and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 3/4 cup each light brown sugar and granulated sugar; cool slightly. Whisk in 4 eggs, one at a time, and 1 teaspoon vanilla. Stir in 1 cup flour and 1/2 teaspoon salt. Spread in the pan. Make half of the recipe for Blondies (No. 27) and dollop over the brownie batter; swirl with a knife and bake 45 minutes.

Toffee Brownies (No. 44)

Melt 2 cups semisweet chocolate chips and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 3/4 cup each light brown sugar and granulated sugar; cool slightly. Whisk in 4 eggs, one at a time, and 1 teaspoon vanilla. Stir in 1 cup flour and 1/2 teaspoon salt, and fold in 1/2 cup toffee bits into the batter. Spread in the pan, top with 1/4 cup toffee bits before baking; bake 45 minutes.

Brownie Pops (No. 46)

Cut brownies into small squares; skewer with lollipop sticks. Melt 1 cup chopped semisweet chocolate with 4 teaspoons shortening. Dip the brownies in the melted chocolate; top with chocolate sprinkles. Place on parchment paper to set.