brownie

brownie

A brownie for every mood — rich, nutty, creamy, and irresistibly chocolatey.

Complete Recipes👇

1. 🧁 Cheesecake Brownies

Ingredients

For the Brownie Batter:

½ cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ tsp salt

¼ tsp baking powder

For the Cheesecake Swirl:

8 oz (225 g) cream cheese, softened

¼ cup granulated sugar

1 large egg yolk

½ tsp vanilla extract

Instructions

Preheat oven: to 350°F (175°C). Line an 8-inch square pan with parchment paper and lightly grease.

Make the brownie base: In a bowl, whisk melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth. Spread most of the batter into the pan, reserving about ¼ cup for swirling.

Prepare cheesecake layer: Beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Spread evenly over brownie layer.

Add swirl: Drop small spoonfuls of the reserved brownie batter on top, then swirl with a knife or skewer for a marbled effect.

Bake: for 35–40 minutes, or until the center is set but still slightly fudgy.

Cool & slice: Let brownies cool completely before cutting into squares. Chill for a firmer texture.

2. ☕️ Mocha Brownies

For the Brownies:

½ cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

⅓ cup unsweetened cocoa powder

2 tsp instant coffee or espresso powder (adjust to taste)

½ cup all-purpose flour

¼ tsp salt

¼ tsp baking powder

Optional Add-ins:

½ cup chocolate chips

¼ cup chopped walnuts or pecans

For Mocha Glaze (optional):

½ cup powdered sugar

1 tbsp cocoa powder

1 tsp instant coffee

2–3 tsp milk or brewed coffee

Instructions

Preheat oven: to 350°F (175°C). Line an 8-inch square baking pan with parchment paper and lightly grease.

Mix wet ingredients: In a bowl, whisk melted butter, sugar, eggs, and vanilla until smooth.

Add dry ingredients: Stir in cocoa powder, instant coffee, flour, salt, and baking powder until combined. Fold in chocolate chips or nuts if using.

Bake: Spread batter evenly in the pan and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.

Cool & glaze: Let brownies cool. Whisk glaze ingredients and drizzle on top. Allow to set before slicing.

3. 🌰 Almond Brownies

For the Brownies:

½ cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ tsp salt

¼ tsp baking powder

½ cup chopped roasted almonds (plus extra for topping)

Optional Add-ins:

½ cup chocolate chips for extra richness

½ tsp almond extract (for stronger almond flavor)

For the Topping (optional):

A handful of sliced almonds

Melted chocolate drizzle

Instructions

Preheat oven: to 350°F (175°C). Line an 8-inch square pan with parchment paper and lightly grease.

Make the brownie batter: In a mixing bowl, whisk melted butter, sugar, eggs, and vanilla (and almond extract if using) until smooth.

Add dry ingredients: Stir in cocoa powder, flour, salt, and baking powder until just combined.

Mix in almonds: Fold in chopped roasted almonds and chocolate chips.

Bake: Spread evenly in the pan and top with sliced almonds. Bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs.

Cool and serve: Allow to cool completely before slicing. Drizzle with melted chocolate if desired.

 4. 🥥 Coconut Brownies

Ingredients

1/2 cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/4 tsp salt

1 cup shredded sweetened coconut (plus extra for topping)

Instructions

1. Preheat oven: 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

2. Mix wet ingredients: In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisk to combine.

3. Add dry ingredients: Stir in cocoa powder, flour, and salt until just combined.

4. Fold in coconut: Gently fold shredded coconut into the batter.

5. Bake: Pour batter into prepared pan. Sprinkle extra coconut on top if desired. Bake 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool: Let cool completely before cutting into squares.

Tips:

• Use sweetened coconut for a more intense coconut flavor or unsweetened for less sweetness.

• For a tropical twist, add chopped macadamia nuts or white chocolate chips.

5.  🍒 Black Forest Brownies

Ingredients:

For the Brownie Base:

½ cup (1 stick) unsalted butter

4 oz (115 g) semisweet or dark chocolate, chopped

¾ cup granulated sugar

¼ cup brown sugar

2 large eggs

1 tsp vanilla extract

½ cup all-purpose flour

2 tbsp unsweetened cocoa powder

¼ tsp salt

For the Cherry Layer:

1 cup cherry pie filling (or pitted dark sweet cherries, fresh or canned)

1 tbsp kirsch (optional, for authentic Black Forest flavor)

For Garnish (optional but recommended):

Whipped cream or whipped topping

Chocolate shavings or curls

Extra cherries

Instructions:

Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper or lightly grease it.

Make the brownie base:

Melt butter and chocolate together in a heatproof bowl over simmering water (or microwave in short bursts). Stir in both sugars and cool slightly. Whisk in eggs and vanilla until shiny and thick. Fold in flour, cocoa powder, and salt until just combined.

Add cherries:

Gently fold half of the cherry mixture into the brownie batter. Pour batter into prepared pan and spread evenly. Spoon the remaining cherries over the top and lightly swirl (don’t overmix).

Bake for 25–30 minutes, or until the center is just set (a few moist crumbs on a toothpick is perfect).

Cool completely before slicing.

Garnish (optional):

Top each brownie square with a small dollop of whipped cream, a cherry, and a sprinkle of chocolate shavings before serving.

Tips & Variations:

For extra indulgence, drizzle melted dark chocolate on top after baking.

Use maraschino cherries for a sweeter, brighter look or fresh cherries for a deeper, tart contrast.

For a holiday version, add a splash of cherry liqueur to the whipped cream topping.

6. ☕🍫 Tiramisu Brownies

Ingredients:

For the Brownie Layer:

½ cup (1 stick) unsalted butter

4 oz (115 g) semisweet or dark chocolate, chopped

¾ cup granulated sugar

¼ cup brown sugar

2 large eggs

1 tsp vanilla extract

½ cup all-purpose flour

2 tbsp unsweetened cocoa powder

¼ tsp salt

1 tbsp instant espresso powder (for that tiramisu flavor)

For the Mascarpone Cream Layer:

8 oz (225 g) mascarpone cheese, softened

¼ cup sugar

1 egg yolk

1 tsp vanilla extract

1 tbsp brewed espresso or strong coffee

For Dusting:

Unsweetened cocoa powder

Instructions:

Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper or lightly grease it.

Make the brownie base:

Melt butter and chocolate together in a heatproof bowl over simmering water (or microwave in short bursts). Stir in both sugars until combined and slightly cooled. Whisk in eggs, vanilla, and espresso powder. Fold in flour, cocoa powder, and salt until smooth. Spread ¾ of the brownie batter evenly into the prepared pan.

Make the mascarpone layer:

In another bowl, beat mascarpone, sugar, egg yolk, vanilla, and espresso until creamy and smooth.

Assemble:

Spoon the mascarpone mixture over the brownie base and gently spread it. Add dollops of the remaining brownie batter on top and swirl lightly with a knife or skewer for a marbled effect.

Bake for 25–30 minutes, or until the center is just set (a few moist crumbs are okay).

Cool completely, then chill for at least 1 hour before slicing for neat layers.

Finish:

Dust generously with unsweetened cocoa powder before serving.

Tips & Variations:

Add a splash of coffee liqueur (like Kahlúa) to the mascarpone mixture for an adult twist.

Use white chocolate drizzle for extra elegance.

Serve slightly chilled — just like classic tiramisu!

7. 🍵 Matcha Swirl Brownies

Ingredients:

For the Chocolate Brownie Layer:

½ cup (1 stick) unsalted butter

4 oz (115 g) semisweet or dark chocolate, chopped

¾ cup granulated sugar

¼ cup brown sugar

2 large eggs

1 tsp vanilla extract

½ cup all-purpose flour

2 tbsp unsweetened cocoa powder

¼ tsp salt

For the Matcha Swirl:

4 oz (115 g) cream cheese, softened

2 tbsp sugar

1 tsp matcha green tea powder (use ceremonial grade for vibrant color)

1 egg yolk

1 tsp vanilla extract

Instructions:

Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper or lightly grease it.

Make the brownie base:

Melt butter and chocolate together in a heatproof bowl over simmering water (or microwave in short bursts). Stir in both sugars and let cool slightly. Whisk in eggs and vanilla until glossy. Fold in flour, cocoa powder, and salt — just until combined.

Make the matcha mixture:

In a small bowl, beat cream cheese until smooth. Mix in sugar, matcha, egg yolk, and vanilla until creamy and evenly green.

Assemble:

Spread about ¾ of the brownie batter into the prepared pan. Spoon the matcha mixture over the top in dollops, then add the remaining brownie batter. Use a knife or skewer to gently swirl the two layers for a marbled effect.

Bake for 25–30 minutes, until the center is just set (a toothpick should come out with a few moist crumbs).

Cool completely, then chill for at least 1 hour before slicing for clean, defined swirls.

Tips & Variations:

Add white chocolate chunks to the brownie layer for extra contrast.

Use a bit more matcha (up to 1½ tsp) for stronger flavor and deeper color.

Dust with a little extra matcha powder before serving for a café-style look.

8. 🍫 Fudgy Double Chocolate Brownies

Ingredients:

1 cup (2 sticks) unsalted butter

8 oz (225 g) semisweet or dark chocolate, chopped

1 ½ cups granulated sugar

½ cup brown sugar, packed

4 large eggs, room temperature

2 tsp vanilla extract

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ tsp salt

1 cup chocolate chips or chunks 

Instructions:

Preheat oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment paper.

Melt butter & chocolate together in a heatproof bowl over simmering water (or microwave in short bursts). Stir until smooth, then let cool slightly.

Whisk sugars into the melted chocolate mixture.

Add eggs and vanilla, one at a time, mixing well until glossy and thick.

Sift in flour, cocoa, and salt. Gently fold until just combined—do not overmix.

Fold in chocolate chips for that double chocolate bite.

Pour batter into pan and smooth the top.

Bake for 28–35 minutes, until the edges are set but the center is slightly soft. (A toothpick should come out with moist crumbs, not dry.)

Cool in pan before slicing into squares.

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