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

Triple-chocolate brownies. View recipe in our California Cookbook » 1 hour, plus chilling and cooling times. Makes about 3 dozen brownies. 1 ½ cups (3 sticks) butter. 2 cups (14 ounces ...

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.

Over a double boiler, or using a microwave-safe container, melt the remaining 2 ounces chocolate. Stir in the cream to form a ganache. Place the ganache in a piping bag, or a sealable plastic bag ...

1 large egg plus 1 large egg yolk. ¼ cup maple syrup. 2 teaspoons pure vanilla extract. ¾ cup unsweetened natural cocoa powder. ½ teaspoon salt. ½ teaspoon baking soda ...

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 ...

2. In a small bowl, sift together the flour, powdered sugar and cocoa powder. 3. In a heavy, medium saucepan, combine the oil and half of the chocolate chips.