From classic fudgy brownies to zesty lemon squares, you can't go wrong these decadent treats
Almonds and cinnamon are what make Mexican chocolate special, and they flavor both the brownie and the streusel in these bars.
Recipe: Mexican Chocolate Streusel Brownies
Chewy, and big enough to share—though you may want every bite. For the richest flavor, use dark chocolate and cocoa such as
Recipe: Chocolate Hazelnut Brownies
Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate such
as L'Harmonie, a 64 percent dark chocolate blend available from E. Guittard consumer sales (800/468-2462). Serve wedges or squares topped with lightly sweetened, softly whipped cream, chopped fresh mint, and fresh raspberries;
or crown pieces with vanilla ice cream and a drizzle of caramel sauce.
Recipe: Dark Chocolate-Chunk Brownies
We couldn't decide which we liked better, the crunchy outside pieces or the gooey inside ones. Leftovers are unlikely, but
you can store the brownies airtight up to 1 day.
Recipe: Caramel Brownies
If you like super-chocolatey, fudgy brownies (and who doesn’t?), then these are for you.
Recipe: Triple-Chocolate Brownies
Lord have mercy, are these ever good. Tart yet rich fromage blanc cheese gives these fudgy brownies a fun Western twist.
Recipe: Chocolate-Fromage Blanc Brownies
One reader called this decadent dessert “dangerous” because you won’t be able to stop eating it―we couldn’t agree more.
Recipe: Chocolate Espresso Brownie Cake
These rich chocolate brownies are topped with a delicate layer of peppermint candy. They're perfect for the holidays.
Recipe: Peppermint-topped Brownies
Mini marshmallows melt into this walnut-topped brownie during baking, giving it a gooey, fudgy texture.
Recipe: Rocky Road Brownies
These classic chocolate brownies can be stored airtight for up to 2 days.
Recipe: Dark Chocolate Brownies
We can't quite call these dessert bars "health food," but with whole-wheat flour, wheat germ, and rolled oats mixed in, they're
much more respectable.
Recipe: Chocolate Chip Peanut Butter Bars
These sweet-and-tart treats are great for a winter holiday party.
Recipe: Cran-Raspberry Streusel Bars
Phyllis Ciardo of Albany, California, developed her own rich and chewy version of the meringue-topped bars she remembers her
mother baking every Christmas.
Recipe: Royal Raspberry Bars
With a buttery crust and custard-like filling, these lemon squares taste as good as they look. A dusting of powdered sugar
completes the bar cookie recipe.
Recipe: Buttery Lemon Squares
Even when we almost burned the crust of these buttery bars, we still couldn't stop eating them and ended up with a new crunchier
variation. We hope you'll enjoy them as much as we did.
Recipe: Hazelnut Shortbread Bars
Don’t worry: The mixture looks too dry, but it will come together as a dough.
Recipe: Cranberry Crisp Bars
These spiced pumpkin bar cookies with a creamy, tangy swirl are perfect for Halloween or any autumn get-together.
Recipe: Swirled Pumpkin-Cream Cheese Bars
Our favorite chocolate chip cookie gets a bar-shaped makeover.
Recipe: Chocolate Chip Cookie Bars
Combine four whole grains with peanuts and peanut butter for a bar that's filling as well as delicious.
Recipe: Peanut Butter Cranberry Go-Bars
Named after a town in British Columbia, this popular Canadian bar cookie has a creamy topping and a graham cracker-pecan crust.
Recipe: Nanaimo Bars
Medjool dates, cranberries, and apples keep these nice and moist.
Recipe: Fruit and Nut Chewy Bars
The colorful mixture of fruit and nuts makes for a festive presentation atop rich shortbread.
Recipe: Florentine Bars
The buttery shortbread is heavenly with the honey caramel that’s baked around this salty nut mixture. Cut them into various
shapes and set out with coffee or a cool weather cocktail.
Recipe: Honey Caramel Nut Bars
A two-citrus filling and a toasted-coconut base make this version of the traditional lemon bar both bright and rich. For bars
with flecks of zest but no foamy top, whisk the egg mixture just enough to blend.
Recipe: Lemon-Lime Macaroon Bars