Bar Cookie

Baked lemon bars will be stable and set at room temperature. Unbaked bars should be refrigerated until ready to serve, otherwise the lemon curd will soften. This is part of BA's Best, a collection of our essential recipes.

The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.

The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

The toasted coconut in the crust lends flavor and texture and complements the curd filling.

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

Is there anything worst than a bad batch of brownies? Here are the biggest mistakes people make when baking brownies—plus how to avoid them.

“These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.” —Claire Saffitz, assistant food editor

Served warm, these not-too-sweet brownies beg to go a la mode.

The best—and easiest—brownies you'll ever make. This recipe belongs in your repertoire. This is part of BA's Best, a collection of our essential recipes.

A cross between a moist pear cake and the best oatmeal cookie you’ve ever had, these blondies will have kids adults coming back for more.

Whether your guests are die-hard fans or just in it for the commercials, they'll want to dig into this Super Bowl spread. Extra napkins strongly advised.

A rich dose of stout adds big flavor to these fudgy, chocolate-glazed brownies

For this baklava recipe, make sure the phyllo pastry is thawed before you begin working with it.