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magazine cappuccino brownies
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4.0
(4)
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Meet Chris Morocco’s ideal brownie: fudgy, rich, and plenty chocolaty.
5.0
(4.78)
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The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.
4.4
(4.39)
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For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.
4.6
(4.6)
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Yes, brownies can—and should—be made with white chocolate.
Quick
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These are super chocolaty, dense brownies, just begging for a scoop of ice cream on top.
4.3
(4.33)
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Break out the Nespresso Master Origin Colombia coffee and the brandy, we’ve got a duck breast to roast. Chef Daniel Rose served this flavor-packed entrée at our Paris in New York dinner.
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The summer salad stalwart gets a makeover.
4.6
(4.6)
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Easy
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A splash of fish sauce adds instant umami in author Beth Nguyen’s take on this classic dish.
4.0
(4.21)
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Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
Easy
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Barley flour gives these blondies a chewy texture and butterscotch-like flavor.
4.7
(4.71)
Easy
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A grown-up take on classic fudge pops, thanks to a pinch of instant espresso powder.
5.0
(5)
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4.5
(4.5)
Easy
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Served warm, these not-too-sweet brownies beg to go a la mode.
3.6
(3.62)
Easy
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5.0
(4.8)
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Your favorite lemon cheesecake recipe + brownies. We're sorry, and also you're welcome.
4.6
(4.63)
Easy
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The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!
3.3
(3.25)
Easy