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

Seems almost silly to make homemade pudding when the boxed stuff (and even those tubs in the refrigerated section) are pretty tasty. But yolks make the difference. And this deadly trifle’s best ...

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.

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 ...

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

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.

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 ...