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

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.

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.

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.

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.

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

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