These are Stella Parks’ brownies from her cookbook, BraveTart: Iconic American Desserts! The brownies are super rich and decadent thanks to ingredients like brown butter and espresso powder. They are slightly thicker than regular brownies, with an intense fudgy texture and a shiny, glossy top that flakes when sliced.
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Claire Saffitz Brownies
These are the Malted “Forever” Brownies from Claire Saffitz’s cookbook, Dessert Person! The brownies are made with malted milk powder and milk chocolate, giving them a unique flavor similar to malted milk ball candy. They are extra chewy and dense thanks to a handful of unique techniques in the recipe!
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My Best Fudgy Brownies Recipe
My best fudgy brownies are super moist, fudgy, and ganache-like thanks to melted chocolate and brown sugar in the batter. They have just a little bit of chew and a paper thin sugar top that flakes when sliced. The recipe is made in an 8-inch square pan and is mixed by hand—no electric mixer required!
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Small Batch Slutty Brownies
These small batch slutty brownies are made with a layer of chocolate chip cookie dough, a layer of cocoa brownie, and stuffed with Oreo cookies in the middle! The recipe is small batch and makes only 8 brownies, enough for 2 to 4 people.
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Small Batch Baileys Brownies
These small batch Baileys brownies are thick and fudgy, with a decadent layer of Baileys dark chocolate ganache. The recipe makes 8 decadent brownies, perfect for 2 to 4 people! It’s the perfect St. Patrick’s Day recipe for a small celebration. Grab the recipe in the post, along with tips and tricks on how to make it!
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Small Batch Almond Flour Brownies
This small batch almond flour brownie recipe is baked in a 9 x 5-inch loaf pan to make 8 petite brownies! The almond flour brownies are thick, chewy, and 100% gluten free. They have no specialty ingredients and taste exactly like your favorite regular brownie!
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