Brownie

These thick, chewy brownies have a peanut-butter base and a chocolaty top.

Two toppings — one mint, one chocolate — accent these luscious treats. Serve them with your choice of fresh fruit. Wrap the brownies in foil, and pack the fruit in an airtight plastic container.

In 1897, the Sears catalog offered its customers a treat called brownies. No one seems to remember whether they were bar cookies or a chocolate confection named after a popular cartoon character. No matter; by the 1900s the brownie as we now know it had arrived. The recipe for these dense, moist brownies is from Heather Ho, pastry chef at Boulevard in San Francisco.

This recipe can be prepared in 45 minutes or less.

Mexican chocolate, usually found in tablet form, contains cinnamon, sugar, and ground almonds — as do these fudgy squares.

Active time: 1 hr Start to finish: 3 3/4 hr (includes cooling)

Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

In this recipe, dense chocolate cake is topped with a glaze made from raspberry jam and chocolate-fresh berries are the finishing touch. This dessert is elegant picnic fare: Prepare the bars a day ahead, and pack in a covered container.

English toffee enhances both the cake and topping of this delicious treat.

Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.

We'll walk you through each step, from cannabutter to dosing.