2. Bring a small saucepan of water to a boil. Remove it from the heat. In a bowl, combine the unsweetened chocolate and ...

TIP: For best results, refrigerate your brownies for 2–3 hours after baking. The cool temperature helps the chocolate ...

This chocolate brownie, developed by chef Maida Heatter from a Palm Beach deli's recipe, was a standout at a 1988 culinary fest in Washington, D.C.

Let's make some delicious chocolate brownies, perfect for this chilly weather. Preheat the oven to 180°C. Prepare and line a 12-inch rectangular baking tray with parchment paper. In a pan over ...

These festive, rich peppermint brownies topped with crushed candy canes are from London’s cult-favorite bakery Violet. Preheat the oven to 350°F. Butter a 9- x 13-inch baking pan and line with ...

Bittersweet, milk and white chocolate — plus a good dose of cocoa powder — are all invited to the brownie dance floor. By Mia Leimkuhler Sometimes you want a recipe that’s pared down to just ...

Pour brownie batter into the pan and spread out evenly. 6. Bake in a preheated 375°F oven for the first 10 minutes, then lower heat to 350°F and bake for another 10 minutes.