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

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.

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!

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.

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 9×13-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.