Brownies have a way of being both simple and irresistible, whether you like them fudgy, cakey, or somewhere in between.

If you want a richer and more flavorful batch of brownies, one secret addition can help you get there, and chances are, you ...

Brownies always feel right during the holidays, especially when you want something simple that still feels special. This collection brings cozy, gift-ready dessert ideas without the stress.The post 7 ...

There's something special about a homemade chocolate brownie lovingly made from scratch. I have fond memories of my mom whipping up brownies halfway through a weekend night dinner party at the speed ...

Brownies don’t need a lot of hype when they’re this rich, fudgy, and full of chocolate flavor. These recipes focus on that chewy center, crisp edge, and just the right amount of gooey in every bite.

For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan ...

What's the ideal texture? Cakey or fudgy? Why are some brownies -- often those from a mix -- so delectably chewy? Why do some brownies have matte brown tops while others have a shiny, crinkly crust?

There’s nothing like the sight of a freshly baked batch of brownies. And not just for those of us with a sweet tooth. Most people — well, the fun ones — are brownie fans, which is why we see them ...

We’ve shared plenty of spins on this classic treat over the years, but these are the sweet, chocolaty hits our readers just can’t quit. Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi ...

Vaughn Vreeland shares recipes from the new NYT 'Cookies' cookbook. Cookie lovers, this one's for you. New York Times Cooking writer and video host Vaughn Vreeland, stopped by "Good Morning America" ...