Brownies are perfection when combined with peanut-butter-cup/chocolate-swirl ice cream (often called Moose Tracks), but feel free to swap it out for your favorite flavor. Chilling the brownies overnight will make it easier to cut them neatly; they’ll also keep their shape nicely if you cut them in half.
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
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
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