Brownie

This brownie, baked in a tart pan, gets its moistness from cream cheese and its fudginess from the best-quality cocoa and chocolate. Little puddles of ganache are poured into holes made in the brownie, after it has baked, with a the handle of a wooden spoon. Chocolate doesn't get better than this.

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?" These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

For the fudgiest brownies, be sure not to overbake these, from Steffi Berne's Cookie Jar Cookbook.

Begin making this one day before serving.

The best recipe I have for brownies comes from a friend who got it from a magazine article about Katharine Hepburn. It is, apparently, her family's.

Two toppings — one mint, one chocolate — accent these luscious treats. Serve them with your choice of fresh fruit. Wrap the brownies in foil, and pack the fruit in an airtight plastic container.

English toffee enhances both the cake and topping of this delicious treat.

A very moist, fudgy brownie.

The traditional Mexican flavor combination of cinnamon and chocolate is enhanced by a brown sugar topping.

Mexican chocolate, usually found in tablet form, contains cinnamon, sugar, and ground almonds — as do these fudgy squares.

A favorite flavor combination in a fudgy brownie.

This recipe can be prepared in 45 minutes or less.

By doctoring up a purchased brownie mix, Larry came up with a recipe that's always a hit. He claims that people are usually "stunned" at how great-tasting and easy-to-make the brownies are.