No-Bake Chocolate and Peanut Butter Oatmeal Bars

With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that perfect pairing: chocolate and peanut butter. Ingredients Makes 2 dozen y Vegetable oil cooking spray y 9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups) y 1 1/2 cups old-fashioned oats y 1 1/4 cups confectioners' sugar y 1/4 teaspoon coarse salt y 5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces y 1 cup chunky peanut butter y 3/4 cup plus 3 tablespoons smooth peanut butter y 10 ounces semisweet chocolate, melted y 1 1/2 ounces milk chocolate, melted Directions 1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides. 2. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes. 3. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes. 4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes. 5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)

N Bake-Chocolate e Bares Manteiga de Amendoim Aveia Com um top candy-bar de inspirao e uma base de biscoito esfarelado, cada uma dessas praas rico

pacotes de uma dose dupla de que o emparelhamento perfeito: chocolate e manteiga de amendoim. Ingredientes Faz 2 dzia leo vegetal spray 9 oz bolachas de chocolate (cerca de 40 bolachas), finamente modo (2 xcaras) 1 1 / 2 xcaras de aveia antiquado acar de confeiteiro 1 1 / 4 xcaras ' 1 / 4 colher de ch de sal grosso 5 onas (uma vara mais 2 colheres de sopa) de manteiga sem sal, cortada em pedaos pequenos manteiga de amendoim 1 xcara de pedaos 3 / 4 de xcara mais 3 colheres de sopa de manteiga de amendoim lisa 10 onas de chocolate meio amargo derretido 1 1 / 2 oz chocolate ao leite derretido Instrues 1. Braso uma assadeira de 9 por 13 polegadas com cozimento do pulverizador. Linha com pergaminho, deixando uma salincia de 2 polegadas em 2 lados longos. 2. Combine bolachas, aveia, acar e sal em uma tigela grande. Derreta a manteiga em uma panela mdia em fogo mdio, em seguida, adicione a manteiga de amendoim robusta e 3 / 4 de xcara de manteiga de amendoim lisa, mexendo at misturar bem. Adicione a mistura de manteiga de amendoim mistura da bolacha, mexendo at combinado. Transferncia para o cozimento do prato, e use o fundo de um copo de medio ou um spatula do offset para pressionar firmemente a mistura em uma camada uniforme. Leve geladeira por 30 minutos. 3. Despeje o chocolate derretido sobre a mistura semisweet refrigerados e, usando um spatula offset, espalhe uma camada fina que cobre toda a superfcie. Leve geladeira at endurecido, pelo menos 15 minutos. 4. Aquea 3 colheres restantes da manteiga de amendoim lisa em uma panela pequena at escorrendo. Regue a manteiga de amendoim sobre o chocolate gelado. Regue o leite sobre o chocolate derretido a manteiga de amendoim. Leve geladeira at que endureceu, cerca de 15 minutos. 5. Use pergaminho para levantar o bloco refrigerada de barras. Executar uma faca afiada em gua quente, seque bem e corte em 24 quadrados, limpando a faca entre os cortes. bares Deixe repousar temperatura ambiente por 10 minutos antes de servir. (Barras cortado pode ser guardada na geladeira por at uma semana ou congelada por at 1 ms).

Peanut Butter-Chocolate Chunk Cookies

These little cookies showcase a perfect pairing of peanut butter and chocolate. Ingredients Makes 36 y 1 1/2 cups all-purpose flour (spooned and leveled) y 1 teaspoon baking soda

y 1 cup peanut butter (smooth or chunky) y 4 tablespoons ( 1/2 stick) unsalted butter, room temperature y 1/2 cup packed dark-brown sugar y 1/2 cup granulated sugar y 2 large eggs y 1 teaspoon pure vanilla extract y 8 ounces semisweet chocolate, cut into chunks Directions 1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks. 2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Chunk Peanut Butter Cookies ChocolateEsses cookies showcase pouco um emparelhamento perfeito de manteiga de amendoim e chocolate. Ingredientes Faz 36 1 1 / 2 xcaras de farinha de trigo (peneiradas e nivelado) 1 colher de ch de bicarbonato de sdio 1 xcara de manteiga de amendoim (liso ou pedaos) 4 colheres (02/01 stick) de manteiga sem sal, em temperatura ambiente 1 / 2 xcara de acar embalado marrom-escuro 1 / 2 xcara de acar granulado 2 ovos grandes 1 colher de ch de baunilha 8 onas de chocolate meio amargo, cortado em pedaos Instrues 1. Pr-aquea o forno a 350 graus. Em uma tigela, misture a farinha eo bicarbonato e reserve. Em uma tigela grande, usando a batedeira, bata a manteiga de amendoim, manteiga e os acares at claro e macio. Adicione os ovos ea baunilha e bata at ficar homogneo. Com o misturador no ponto baixo, adicione a mistura da farinha aos poucos, batendo apenas at combinado. Mexa o chocolate em pedaos. 2. Drop massa de amontoamento colheres de sopa, 1 polegada de distncia, em duas assadeiras grandes. Asse at dourar, 13-15 minutos, girando folhas a meio. Transferncia para cookies gradinha para esfriar.

Peanut Butter Granola Bars

Ingredients Makes 16 squares y 4 tablespoons unsalted butter, plus more for pan y 10 1/2 ounces mini-marshmallows y 1/2 cup creamy peanut butter y 8 cups Homemade Granola Directions 1. Butter a 9-inch-square baking pan; set aside. In a large saucepan over medium heat, melt butter. Add marshmallows; stir until melted, about 4 minutes. Remove from heat. 2. Stir in peanut butter and granola until well combined. Transfer mixture to prepared pan. Dampen your hands, and press mixture into prepared pan, distributing mixture evenly. Set aside to cool. Invert pan, releasing bars. Cut into sixteen squares. Store in an airtight container up to 3 days. Read more at Marthastewart.com: Peanut Butter Granola Bars and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com Crispy Chocolate-Marshmallow Treats

Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. Prep: 10 minutes Total: 10 minutes, plus cooling Ingredients

Makes 16 y 6 tablespoons unsalted butter, plus more for pan y 1 bag (10 1/2 ounces) mini marshmallows y 1/4 cup unsweetened Dutch-process cocoa (spooned and leveled) y 6 cups crisp rice cereal y 2 ounces bittersweet chocolate, melted Directions 1. Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside. 2. In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mix ture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

Mocha-Chip Meringues

Ingredients Makes 48 y 3/4 cup sugar y 1 tablespoon cornstarch y 3 large egg whites, room temperature y 1/4 teaspoon salt y 1 teaspoon instant espresso powder y 3 tablespoons unsweetened cocoa powder y 1/2 cup semisweet chocolate chips Directions 1. Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside. 2. In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips. 3. Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes. Giant Sugar Cookies

Prep: 15 minutes Total: 1 hour Ingredients Makes 10 y 2 cups all-purpose flour, spooned and leveled y 1 teaspoon baking powder y 1/2 teaspoon salt y 1/4 teaspoon baking soda y 8 tablespoons (1 stick) unsalted butter, room temperature y 1 1/2 cups sugar, plus more for sprinkling y 1 large egg y 1 teaspoon pure vanilla extract y 1/4 cup sour cream Directions 1. Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside. 2. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine. 3. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.) 4. Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool. Double-Chocolate Cranberry Cookies

Ingredients Makes 15 large cookies y 16 ounces bittersweet chocolate, coarsely chopped y 1 cup all-purpose flour (spooned and leveled) y 3 tablespoons unsweetened cocoa powder y 1 teaspoon baking powder y 1/2 teaspoon coarse salt y 1/2 cup (1 stick) unsalted butter, room temperature y 3/4 cup granulated sugar y 1/2 cup packed light-brown sugar y 2 large eggs y 1 teaspoon pure vanilla extract y 1/2 cup dried cranberries Directions 1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Place 10 ounces chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. 2. In a large bowl, using an electric mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Beat in melted chocolate. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in 6 ounces chocolate and cranberries. 3. Drop dough by 1/4 cupfuls, 3 inches apart, onto parchment-lined baking sheets. In batches, bake cookies until edges are dry and tops are cracked, 15 to 17 minutes, rotating sheets halfway through. Let stand on sheets 3 minutes, then transfer to wire racks to cool. Glazed Maple Cookies

Sprinkle cookies with coarse salt after glazing to enhance the maple flavor. Ingredients Makes 40 y 3 cups all-purpose flour (spooned and leveled) y 1 teaspoon coarse salt y 1 cup (2 sticks) unsalted butter, room temperature y 1 cup sugar y 1 1/2 cups pure maple syrup y 2 large egg yolks Directions 1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour and salt. In a large bowl, using an el ectric mixer, beat butter and sugar until light and fluffy. Beat in 1/2 cup maple syrup and egg yolks. With mixer on low, beat in flour mixture. 2. Drop batter by tablespoons, 3 inches apart, onto two baking sheets. Using a flat-bottomed glass dipped in flour, flatten cookies to a 1/4-inch thickness. Bake until golden at edges, 12 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. In a small saucepan, simmer 1 cup maple syrup until reduced to 3/4 cup. Spoon over cookies. Brownie Cookies

Ingredients Makes 34 y 12 ounces bittersweet chocolate, chopped

y 1/2 cup all-purpose flour (spooned and leveled) y 1/4 teaspoon baking powder y 1/4 teaspoon salt y 6 tablespoons unsalted butter, room temperature y 1/2 cup granulated sugar y 1/2 cup packed light-brown sugar y 3 large eggs y 1 teaspoon pure vanilla extract Directions 1. Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool. 2. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix). 3. Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes. Transfer to wire racks to cool.
Flourless Peanut-Chocolate Cookies

Prep: 10 minutes Total: 30 minutes Ingredients Makes 24 y 1 cup creamy peanut butter y 3/4 cup sugar y 1 large egg (lightly beaten) y 1/2 teaspoon baking soda y 1/4 teaspoon salt y 3/4 cup semisweet chocolate chips y 1/2 cup roasted salted peanuts Directions 1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts. 2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.

3.

Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Jam Macaroons

Prep: 25 Minutes Total: 45 Minutes Ingredients Makes about 30 y 3 cups sliced blanched almonds y 2/3 cup sugar y 1/4 teaspoon salt y 2 large egg whites y 1/2 teaspoons vanilla extract y 1/4 cup apricot (or other) jam Directions 1. Preheat oven to 350 degrees. In a food processor, finely grind almonds, sugar, and salt. Add egg whites and vanilla; pulse until a ball forms . 2. With wet hands, shape level tablespoons of dough into little balls (dough will be very sticky). Place on parchment-lined baking sheets; flatten slightly. Use moist finger to make an indentation in the center of each cookie. Bake until crackly and light golden, 15 to 20 minutes. 3. Cool 5 minutes; transfer to a rack. Meanwhile, warm jam over low heat or in microwave in 10 second intervals until slightly liquefied and easy to spoon. Spoon jam filling into each cookie. Let set, about 5 minutes. Coconut Balls

Store in an airtight container at room temperature up to 1 week. Prep: 10 minutes Total: 30 minutes Ingredients Makes 36 y 2 sticks unsalted butter, softened y 1/4 cup confectioner's sugar, plus more for dusting y 2 cups all-purpose flour y 1/4 teaspoon salt y 2 cups sweetened flaked coconut Directions 1. Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut. 2. Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely. Chocolate-Chip Meringue Kisses

Prep: 30 Minutes Total: 1 Hour 30 Minutes Ingredients y 4 whole eggs

y 1/4 teaspoon salt y 1/4 teaspoon cream of tartar y 1/4 teaspoon vanilla y 1 cup sugar y 12 ounces chocolate chips y 1/4 cup meringue Directions 1. Preheat oven to 225 degrees. Warm 4 whole eggs in bowl of hot water, 5 minutes. Separate whites; reserve yolks for another use. 2. In bowl of electric mixer, beat whites with 1/4 teaspoon each salt, cream of tartar, and vanilla to soft peaks. Add 1 cup sugar by the tablespoon, beating until stiff, 2 minutes more. Fold in 12 ounces chocolate chips. 3. Drop scant 1/4 cups of meringue onto parchment-lined baking sheets. Bake until dry, about 1 hour. Let cool.
Lemon Icebox Cookies Recipe

Tart icebox cookies make an easy and satisfying dessert or snack. Prep: 15 minutes Total: 30 minutes + freezing Ingredients y 2 cups all-purpose flour (spooned and leveled) y 1 cup confectioners' sugar y 1 teaspoon coarse salt y 1 tablespoon plus 1 teaspoon lemon zest, plus 1 teaspoon fresh lemon juice y 1 cup (2 sticks) unsalted butter, cut into pieces y 2 large egg yolks y 1/4 cup granulated sugar, for rolling Directions 1. In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month). 2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4 -inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. (To store, cover and keep at room temperature, up to 5 days.) Coconut Cookies

Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie. Using a food processor makes the dough a snap to prepare. Prep: 30 minutes Total: 1 hour Ingredients Makes 36 y 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups) y 1 cup sugar y 1/2 teaspoon salt y 1/4 teaspoon baking powder y 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces y 1 large egg y 1 teaspoon vanilla extract y 1 1/2 cups all-purpose flour (spooned and leveled) Directions 1. Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix). 2. Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut. 3. Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. Butter Pecan Cookies

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth. Prep: 15 minutes Total: 30 minutes Ingredients Makes 12 y 3/4 cup pecans y 1/2 cup (1 stick) unsalted butter, room temperature y 1/3 cup sugar, plus more for coating y 1 teaspoon vanilla extract y 1/8 teaspoon salt y 1 cup all-purpose flour Directions 1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop. 2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans. 3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar. 4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack. Double Chocolate Brownies

The better the quality of chocolate you use, the better the results. Store brownies in an airtight container at room temperature up to 3 days. Ingredients Makes 9 large or 16 small squares y 6 tablespoons unsalted butter, plus more for pan y 6 ounces coarsely chopped good-quality semisweet chocolate y 1/4 cup unsweetened cocoa powder (not Dutch-process) y 3/4 cup all-purpose flour y 1/4 teaspoon baking powder y 1/4 teaspoon salt y 1 cup sugar y 2 large eggs y 2 teaspoons pure vanilla extract Directions 1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. 2. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly. 3. Whisk together flour, baking powder, and salt in a separate bowl; set aside. 4. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated. 5. Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brow nies; let cool completely on a wire rack before cutting into squares. Blondies with Chocolate Chips and Walnuts

This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies. For the neatest pieces, cool the blondie cake completely before slicing. Then, using a serrated knife, cut with a sawing motion. Prep: 15 minutes Total: 3 hours Ingredients Makes 16 y 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan y 1/2 cup packed light-brown sugar y 1/3 cup granulated sugar y 1 large egg y 1 teaspoon pure vanilla extract y 1 cup all-purpose flour (spooned and leveled) y 1 teaspoon salt y 1 cup semisweet chocolate chips y 1 cup chopped walnuts Directions 1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper. 2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts. 3. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days. Hazelnut Blondies

A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie. Ingredients Makes about 2 dozen y 1/2 stick (4 tablespoons) unsalted butter, plus more for pan y 2 cups all-purpose flour y 2 teaspoons baking powder y 1 teaspoon salt y 1 3/4 cups packed light-brown sugar y 2 large eggs y 1 teaspoon pure vanilla extract y 1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped y 1 heaping tablespoon chocolate-hazelnut spread, such as Nutella, plus more for serving Directions 1. Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment. 2. Whisk flour, baking powder, and salt. 3. Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella. 4. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella. Blondies can be stored in an airtight container up to 2 days. Guilt-Free Brownies

To make these brownies lower in fat and calories (but still moist and fudgy), we replaced some of the eggs and butter with prune puree. Prep: 20 minutes Total: 50 minutes Ingredients Makes 16 y 4 ounces semisweet chocolate, broken into pieces y 2 tablespoons unsalted butter y 1 cup sugar y 1 large egg, plus 1 large egg white y 1 container (2.5 ounces) prune puree (1/4 cup) y 2 teaspoons vanilla extract y 1/2 teaspoon salt y 3/4 cup all-purpose flour (spooned and leveled) y 1/3 cup unsweetened cocoa powder Directions 1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside. 2. In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth. 3. In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated. 4. Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. Let cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, c ut into 16 squares. Butterscotch Blondies

These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips. Ingredients Makes 9 large or 16 small squares y 9 tablespoons unsalted butter, softened, plus more for pan y 1 2/3 cups all-purpose flour y 1 teaspoon baking powder y 3/4 teaspoon coarse salt y 1 cup packed light-brown sugar y 2 large eggs y 1 teaspoon pure vanilla extract y 1/3 cup butterscotch chips y 1/2 cup unsalted cashews, coarsely chopped (about 3 ounces) y 1/4 cup toffee bits Directions 1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside. 2. Whisk together flour, baking powder, and salt in a medium bowl; set aside. 3. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee. 4. Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days. Cream-Cheese Brownies

Lining the pan isn't busywork; it makes it easy to remove the brownies. Ingredients y 10 tablespoons unsalted butter, cut into pieces, plus more for pan y 1 cup plus two tablespoons all-purpose flour y 1/4 cup unsweetened cocoa powder y 1/2 teaspoon baking powder y 1/2 teaspoon salt y 8 ounces semisweet or bittersweet chocolate, chopped y 4 ounces room-temperature bar cream cheese y 1 1/2 cups sugar y 4 large eggs Directions 1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside. 2. Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix). 3. Prepare cream-cheese mixture: Whisk bar cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble. 4. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days. Brown Butter Toffee Blondies

This recipe for brown butter toffee blondies made on "The Martha Stewart Show" is from "Martha Stewart's Cookies." Ingredients Makes about 1 dozen y 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan y 2 1/4 cups all-purpose flour, plus more for pan y 1 1/2 teaspoons baking powder y 1 1/2 teaspoons salt y 2 cups packed light-brown sugar y 1/2 cup granulated sugar y 3 large eggs y 2 1/2 teaspoons pure vanilla extract y 1 cup chopped walnuts (about 4 ounces) y 1 cup toffee bits Directions 1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper. 2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt. 3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan. 4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days. Peanut-Butter Swirl Brownies

Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look. Ingredients Makes 9 large or 16 small squares y FOR THE BATTER y 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan y 2 ounces good-quality unsweetened chocolate, coarsely chopped y 4 ounces good-quality semisweet chocolate, coarsely chopped y 2/3 cup all-purpose flour y 1/2 teaspoon baking powder y 1/4 teaspoon salt y 3/4 cup granulated sugar y 3 large eggs y 2 teaspoons pure vanilla extract y FOR THE FILLING y 4 tablespoons unsalted butter, melted y 1/2 cup confectioners' sugar y 3/4 cup smooth peanut butter y 1/4 teaspoon salt y 1/2 teaspoon pure vanilla extract Directions 1. Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang). 2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl. 3. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until w ell incorporated. 4. Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth. 5. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers. 6. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

Nut Brownies

Lining the pan isn't busywork; it makes it easy to remove the brownies. Prep: 15 minutes Total: 3 hours Ingredients Makes 16 y 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan y 1 cup all-purpose flour, spooned and leveled y 1/4 cup unsweetened cocoa powder y 1/2 teaspoon baking powder y 1/2 teaspoon salt y 1 cup coarsely chopped nuts y 8 ounces semisweet or bittersweet chocolate, chopped y 1 1/4 cups sugar y 3 large eggs Directions 1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking p owder, and salt; set aside. 2. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add nuts. Transfer batter to prepared pan; smooth top. 3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days. Deep, Dark Brownies

This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery. Ingredients Makes 9 brownies y 3/4 cup all-purpose flour y 1 tablespoon best-quality cocoa powder, preferably Valrhona y 1/4 teaspoon salt y 1/2 cup (1 stick) unsalted butter, plus more for pan y 3/4 teaspoon instant espresso powder y 5 ounces semisweet chocolate, finely chopped y 3/4 cup granulated sugar y 1/4 cup light-brown sugar y 3 large eggs y 1 teaspoon pure vanilla extract y 3/4 cup (4 1/2 ounces) semisweet chocolate chips, optional Directions 1. Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment. 2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside 3. In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smo oth, about 2 minutes. Remove from heat, stir in both sugars until well combined. 4. Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using. 5. Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies. Rocky Road Brownies

These chocolaty treats are topped with a chewy layer of marshmallows, nuts, and even more chocolate. The kids will hardly be able to wait until the brownies are cool! Prep: 10 minutes Total: 45 minutes, plus cooling Ingredients Makes 16 y 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan y 1 bag (12 ounces) semisweet chocolate chips y 1/2 cup granulated sugar y 1/2 cup packed light-brown sugar y 1/2 teaspoon salt y 2 large eggs y 3/4 cup all-purpose flour (spooned and leveled) y 1 cup miniature marshmallows y 1/2 cup chopped nuts, such as cashews, pecans, or walnuts Directions 1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. 2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes. 3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. 4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. Chocolate-Ginger Brownies

Ingredients Makes 16 y 1/2 cup (1 stick) unsalted butter, plus more for baking dish y 3 ounces bittersweet chocolate, coarsely chopped y 1 cup sugar y 2/3 cup all-purpose flour y 1/4 cup unsweetened Dutch-process cocoa powder y 2 large eggs y 1 teaspoon grated peeled fresh ginger y 1/2 teaspoon pure vanilla extract y 1/2 teaspoon ground nutmeg y 1/2 teaspoon ground ginger y 1/4 teaspoon coarse salt y 1/8 teaspoon ground cloves Directions 1. Preheat oven to 325 degrees. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients. 2. Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into si xteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days. Fudge Brownies

If you can't find sweet potato puree, make your own using either baked or canned whole sweet potatoes. Puree in a processor until completely smooth. Prep: 15 minutes Total: 35 minutes Ingredients Makes 12 y 4 tablespoons (1/2 stick) unsalted butter y 2/3 cup natural unsweetened cocoa powder y 1/2 cup whole-wheat pastry flour y 1/4 teaspoon baking powder y 1/4 teaspoon salt y 1 cup sugar y 2/3 cup sweet-potato puree y 1 large egg y 1 1/2 teaspoons vanilla extract y 1/4 teaspoon instant coffee powder Directions 1. Heat oven to 350 degrees. Butter an 8-inch square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly. 2. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt. 3. Stir in sugar and sweet-potato puree, then egg. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture. 4. Add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving. Cheesecake Brownies

Cream cheese may be substituted for mascarpone; the topping will be dense and tangy, instead of mellow and creamy. If using cream cheese, reduce baking time by 10 minutes. Ingredients Makes about 5 dozen y 4 tablespoons unsalted butter, plus more for pan y 3/4 cup all-purpose flour y 3/4 teaspoon baking powder y 1/4 teaspoon salt y 6 ounces bittersweet chocolate, chopped y 5 large eggs y 2 large egg yolks y 1 1/3 cups sugar y 1 1/2 teaspoons pure vanilla extract y 1 pound mascarpone cheese Directions 1. Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment. Whisk together flour, baking powder, and salt, and set aside. In the top of a barely simmering double boiler, melt together chocolate and butter. Remove from heat. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat together 3 eggs and 1 cup sugar on high speed until thick and fluffy, about 5 minutes. On low speed, add reserved chocolate mixture and 1 teaspoon vanilla extract. When combined, add flour mixture. Stir until just combined. Spread mixture evenly into prepared pan. Set aside. 3. In the clean bowl of the electric mixer fitted with the paddle attachment, beat together mascarpone cheese, remaining eggs and yolks, remaining sugar, and remaining vanilla on medium speed, until smooth. Pour over chocolate mixture. Bake until cheese mixture is golden and set, about 35 minutes. Transfer to a wire rack to cool completely. Cut into about sixty 1-by1 1/2-inch pieces. Cappuccino Brownies

Be careful not to overcook these brownies; they should be moist, not dry. This recipe is from Lisa Kim of Brooklyn, New York. Prep: 15 minutes Total: 1 hour Ingredients Makes 16 y 1/2 cup (1 stick) unsalted butter, softened, plus more for pan y 4 ounces unsweetened chocolate, coarsely chopped y 1 1/2 cups sugar y 1 tablespoon instant espresso powder y 2 teaspoons vanilla extract y 4 large eggs, lightly beaten y 1 cup all-purpose flour y 3/4 teaspoon ground cinnamon y 1/2 teaspoon ground nutmeg y 1/4 teaspoon salt y 3/4 cup semisweet chocolate chips Directions 1. Preheat oven to 325 degrees, with rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter. Set aside. 2. In a large heatproof bowl, combine the butter and unsweetened chocolate, and place over a saucepan of simmering water, stirring occasionally, until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs. 3. In a small bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined (do not overmix). Fold in chocolate chips. 4. Pour into pan and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes. Transfer to a wire rack; cool completely. Remove from pan. Using a damp, warm knife, cut into 16 squares, wiping knife blade after each cut. Peel off parchment paper and serve. Allergen-Free Brownies

Babycakes NYC is a bakery in New York City that specializes in allergen-free treats. Cofounder Erin McKenna shows Martha how to make brownies that are wheat-, gluten-, dairy-, casein-, and egg-free. Ingredients Makes about 5 dozen mini brownies y 1/2 cup canola oil, plus more for pans y 3/4 cup plus 2 tablespoons garbanzo and fava bean flour y 1/4 cup potato starch y 2 tablespoons arrowroot y 1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar y 2 1/4 teaspoons baking powder y 1/4 teaspoon baking soda y 1/4 teaspoon xanthan gum y 1 teaspoon salt y 1/2 cup unsweetened cocoa powder y 1/2 cup store-bought unsweetened applesauce y 2 tablespoons pure vanilla extract y 1/2 cup brewed coffee or hot water y 2 cups vegan gluten-free chocolate chips, such as Tropical Source Directions 1. Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside. 2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips. 3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding. Fudgy Chocolate Brownies

This decadent fudgy chocolate brownies recipe is from "Martha Stewart's Baking Handbook." Ingredients Makes 16 y 1/2 cup (1 stick) unsalted butter, plus more for pan y 8 ounces bittersweet chocolate, coarsely chopped y 1 1/2 cups sugar y 4 large eggs y 1 teaspoon pure vanilla extract y 3/4 cup all-purpose flour y 1/2 teaspoon salt Directions 1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes. 2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt. 3. Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely. 4. Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days. Light Chocolate-Chunk Brownies

These brownies have a triple helping of chocolate: cocoa powder and melted chocolate in the batter, plus chocolate chunks on top. Prep: 20 minutes Total: 55 minutes plus cooling Ingredients Makes 16 y 2 tablespoons vegetable oil, such as safflower, plus more for pan y 3/4 cup all-purpose flour (spooned and leveled) y 1/2 cup unsweetened cocoa powder y 1/2 teaspoon salt y 1/2 teaspoon baking soda y 1 cup packed dark-brown sugar y 1/2 cup unsweetened applesauce y 1/2 cup reduced-fat sour cream y 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped) y 2 large eggs Directions 1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil. 2. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In a nother medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened. 3. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes. 4. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares. Mocha Brownies

Lining the pan isn't busywork; it makes it easy to remove the brownies. Prep: 15 minutes Total: 3 hours Ingredients Makes 16 y 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan y 1 cup all-purpose flour, spooned and leveled y 1/4 cup unsweetened cocoa powder y 1/2 teaspoon baking powder y 1/2 teaspoon salt y 2 teaspoons instant espresso powder y 8 ounces semisweet or bittersweet chocolate, chopped y 1 1/4 cups sugar y 3 large eggs Directions 1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking p owder, and salt; set aside. 2. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add instant espresso powder. Transfer batter to prepared pan; smooth top. 3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days. Pear, Pistachio, and Ginger Blondies

These familiar bar cookies are made merrier with the spice of candied ginger, the sweetness of dried pear, and the crunch of pistachios. Ingredients Makes about 1 dozen y 9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan y 1 2/3 cups all-purpose flour y 1 teaspoon baking powder y 3/4 teaspoon coarse salt y 1 cup packed light-brown sugar y 2 large eggs y 1 teaspoon pure vanilla extract y 3/4 cup coarsely chopped dried pears (4 ounces) y 3/4 cup shelled pistachios, coarsely chopped (3 1/4 ounces) y 1/4 cup coarsely chopped candied ginger (1 1/4 ounces) Directions 1. Preheat oven to 325 degrees. Butter a 9-inch springform pan or a round cake pan. Line with parchment paper, allowing 2 inches to hang over sides. Butter parchment; set aside. 2. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low; mix in flour mixture until combined. Mix in pears, pistachios, and candied ginger. 3. Pour batter into prepared pan; smooth top. Bake, rotating pan halfway through, until a cake tester inserted into center comes out clean, about 50 minutes. Let cool on a wire rack 15 minutes. Lift blondie out of pan; transfer to a wire rack. Let cool comple tely; cut into wedges. Blondies can be stored between layers of parchment in airtight containers at room temperature up to 3 days. Caramel Pecan Brownies

Moist, chewy brownies rival any store-bought chocolate bar. Ingredients 1 y 1 cup (2 sticks) unsalted butter, plus more for baking dish y 12 ounces bittersweet chocolate, finely chopped y 2 cups all-purpose flour y 1/4 teaspoon cayenne pepper, or less to taste y 1/2 teaspoon coarse salt y 1 3/4 cups sugar y 4 large eggs y 1 tablespoon pure vanilla extract y 6 ounces semisweet chocolate chunks y 3 ounces chopped pecans (about 1 cup) y Caramel Sauce Directions 1. Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish. Line bottom of pan with parchment paper; butter the paper. Set aside. Place bittersweet chocolate and butter in a heatproof bowl; set over a pan of barely simmering water. Stir occasionally until melted. Remove pan from heat, and set aside. 2. Sift together the flour, cayenne, and salt, and set aside. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla extract and chocolate mixture, and stir to combine. Add the dry ingredients, and stir to combine. Stir in chocolate. Pour into dish, and sprinkle with chopped pecans. Bake until set, 35 to 40 minutes. Transfer the pan to a wire rack to cool. When cool, drizzle with caramel sauce, if desired. Chocolate-Chip Brownies

Lining the pan isn't busywork; it makes it easy to remove the brownies. Prep: 15 minutes Total: 3 hours Ingredients Makes 16 y 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan y 1 cup all-purpose flour, spooned and leveled y 1/4 cup unsweetened cocoa powder y 1/2 teaspoon baking powder y 1/2 teaspoon salt y 1 cup semisweet chocolate chips y 8 ounces semisweet or bittersweet chocolate, chopped y 1 1/4 cups sugar y 3 large eggs Directions 1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. 2. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top. 3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight co ntainer at room temperature, up to 2 days. Coconut Swirl Brownies

Sweetened condensed milk adds an unmistakable richness to the coconut batter for these swirly treats. When marbleizing the coconut and brownie batters, make sure the butter knife reaches the bottom of the pan. Ingredients Makes 9 large or 16 small y 1/2 cup unsalted butter, cut into small pieces, plus more for pan y 3/4 cup plus 1 tablespoon sugar y 1/3 cup sweetened condensed milk y 2/3 cup unsweetened shredded coconut y 1 large egg white y 2 1/4 teaspoons pure vanilla extract y 2 ounces unsweetened chocolate, coarsely chopped y 4 ounces semisweet chocolate, coarsely chopped y 2/3 cup all-purpose flour y 1/2 teaspoon baking powder y 1/4 teaspoon coarse salt y 3 large eggs Directions 1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang). 2. Stir together 1 tablespoon of sugar, the condensed milk, coconut, egg white, and 1/4 teaspoon of the vanilla in a bowl. 3. Put butter and both chocolates in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly. 4. Whisk together flour, baking powder, and salt in a bowl. 5. Whisk remaining 3/4 cup sugar into chocolate mixture. Add eggs; whisk until mixture is smooth. Stir in remaining 2 teaspoons vanilla. Add flour mixture; stir until well combined. 6. Pour 1/3 of chocolate batter into prepared pan. Spread evenly with an offset spatula. Drop dollops of coconut mixture (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining coconut mixture on top. 7. Gently swirl coconut mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squ ares. Brownies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.