10 Brownie Recipes For When You Want a Brownie (Which is Always)

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Brownies with glossy crackly tops on a marble countertop.
Serious Eats / Vicky Wasik

As classic as American baked goods come, brownies have been satisfying chocolate cravings since the early 20th century—and like anything that’s over 120 years old, they’ve evolved over time. Today, an ideal brownie is widely considered to have a rich, chocolatey flavor; a crackly, paper-thin crust on top; and a texture that’s chewy on the edges but fudgy in the centre. Because if anyone wants a cake-y brownie, don’t they just really want cake? We’re rounded up 10 of our favorite brownies recipes to turn to when those cravings hit.

Homemade Brownie Mix

Pouring homemade brownie mix into a glass mixing bowl.
Serious Eats / Vicky Wasik

Yes, you can make your own! Keep this brownie mix on the pantry shelf for quick, easy, and satisfying chocolate brownies anytime the mood strikes.

Glossy Fudge Brownies

A fudgy brownie on a plate with a stack of brownies in the background.
Serious Eats / Vicky Wasik

These are our go-to brownies from Stella Parks; they’re fudgy but not overly dense, with that signature flaky crust. The addition of brown butter adds a nutty richness that only deepens the chocolate flavor further.

Grill-Baked Smoked Ancho Chile Skillet Brownie

Overhead view of a skillet brownie baked on the grill.
Serious Eats / Lorena Masso

Far less traditional than your average brownie, but no less delicious. We bake these in a cast iron pan on the grill, giving them a light smoky flavor that pairs perfectly with a hint of spice from ground ancho chiles.

Salted Dulce de Leche Brownies

A gooey salted dulce de leche brownie next to a glass of milk.
Serious Eats / Nila Jones

Topped with generous dollops of homemade dulce de leche and an abundance of flaky sea salt, it’s hard to eat just one of these brownies.

Ginger Spice Brownies

Ginger spiced brownies laid out on a slice of parchment paper.
Serious Eats / Liz Voltz

What makes these brownies particularly exceptional is the delicate blend of fragrant spices that evoke the flavors of wintertime. Infused with ginger, cardamom, coriander, allspice, nutmeg, and clove, this sumptuous chocolate treat is both spicy and sweet.

Vegan Brownies

A vegan brownie with a glossy top on a plate with other brownies in background.
Serious Eats / Vicky Wasik

With Dutch cocoa, dark chocolate, and cocoa butter in the mix, these plant-based brownies are just as fudgy and flavorful as their non-vegan counterparts—and made from a shelf-stable mix to boot.

Cherry-Honey Blondies With Marcona Almonds

A square Marcona almond dried cherry blondie on a white plate.
Serious Eats / Carrie Vasios Mullins

Okay okaaaaay—not brown, but blonde. Not chocolatey, but still rectangular, chewy, and extremely satisfying! Here, we flavor blondies—the brownie’s beloved first cousin—with honey, dried cherries, and a topping of salty, crunchy Marcona almonds. They’ll be a hit for fruit and nut lovers alike.

Triple Decker Peanut Butter Brownies

A stack of 3-layered peanut butter brownies topped with chocolate.
Serious Eats / Yvonne Ruperti

What do you get when you sandwich creamy peanut butter frosting between a rich peanut butter brownie and a peanut butter chocolate ganache topping? (Besides the words “peanut butter” and “chocolate” repeated too many times?) A treat sent from heaven for those truly passionate about this iconic flavor pairing.

S’mores Brownie Bars

A stack of s'mores brownie bars topped with toasted mini marshmallows.
Serious Eats / María del Mar Cuadra

A taste of late summer nights…but without any mosquitos. In this fun riff on the classic campfire treat, a buttery graham cracker crust and a layer of brownie batter are baked first, then topped with mini marshmallows and broiled to golden brown perfection.

Fudgy, Spicy Cinnamon Chile Brownies

Two fudgy cinnamon chile brownies on a plate sprinkled with chile flakes.
Serious Eats / Andrew M. H. Alexander

As we’ve seen above, brownies provide an excellent opportunity to mix chiles and chocolate.Here, we opt for something that offers contrast to the heaviness of dark chocolate by using guajillo—a bright, oily, and acidic variety.

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