Brownie

These thin chocolate cookies taste just like the very top layer of a brownie. SERVING SUGGESTION: With milk.

These brownies are extra chocolaty: Each one has a caramel- or cappuccino-filled chocolate square in its center. You can also use filled truffles or an assortment of chocolate bars with soft fillings. For an even more decadent dessert, serve the brownies with vanilla ice cream.

Use one, two, or all three toppings.

Two adored classics come together in this dessert lover's superbrownie.

A dollop of chipotle-cherry whipped cream adds a sweet and spicy note to purchased brownies.

Peanut-studded brownies, peanut butter frosting, chocolate ganache...what better way to savor the PB-chocolate combo?

A thick, rich glaze makes these decadent.

The famous coffee flavors both the brownies and their ganache topping. Jamaican Blue Mountain coffee is prized for its bold, clean flavor, but good espresso beans and strong brewed espresso work well, too.

I tinkered endlessly with the proportions of basic brownie ingredients to come up with a recipe that I think is perfect. They have a deep chocolate flavor, moist, fudgy interior, and chewy edges. Best of all, they are entirely mixed in one saucepan. No bowls to wash!

These squares practically explode in the mouth with silky, fudgy chocolate and cool mint ganache.

Sambuca, the anise-flavored liqueur often paired with coffee, goes equally well with chocolate — especially in these moist, cake-like, pine-nut-topped brownies.

Raspberries taste wonderful with chocolate, and so do hazelnuts. All three flavors unite compatibly in this cake-like brownie.

The brownie is really more like a flourless chocolate cake. It puffs as it bakes, and falls and cracks as it cools.

Can be prepared in 45 minutes or less.

You would never guess that this rich, moist and delicious cake is lighter than its high-fat counterpart.