Prep: 25 min Bake 35 min Total: 1 hr 10 min Yield: 16-20 Oven Temp: 350 degrees

Ingredients

• 1/2 cup (115g) salted or unsalted butter*
• two 4-ounce (228g) semi-sweet chocolate bars, coarsely chopped*
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour
• 2 Tablespoons (11g) unsweetened natural or dutch-process cocoa powder
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips
• optional: chocolate buttercream

Instructions

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly. Or melt in a large microwave safe bowl in 20 second increments, stirring after each. Remove from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×9 inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
4. Pour/spoon batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides. Frost with chocolate buttercream, if desired. Cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
6. Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week. Frosted brownies stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Notes

1. Make Ahead & Freezing Instructions: For longer storage, these brownies (both frosted and unfrosted) freeze well for up to 3 months. Thaw overnight in the refrigerator before serving.
2. Butter: I love to use salted butter in these brownies! If using unsalted, don’t increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.
3. Chocolate: Use real, quality chocolate. You can find the 4 ounce baking bars in the baking aisle. I like using Ghirardelli or Baker’s brand.
4. Baking Pan: You can use an 11×7 inch baking pan instead. The bake time is about the same.

Prep: 15 min Bake: 30 min Total: 45 min Yield: 9 large or 16 small brownies

Ingredients

• 1 1/4 cups (249 grams) granulated sugar
• 5 tablespoons (71 grams) unsalted butter
• 2 large eggs plus 1 egg yolk, cold
• 1 teaspoon vanilla extract
• 3/4 cup (75 grams) unsweetened cocoa powder
• 1/3 cup vegetable oil
• 1/2 cup (63 grams) all-purpose flour
• 1/8 teaspoon baking soda
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 3/4 cup (128 grams) semisweet chocolate chips

Directions

1. Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil and spray with nonstick cooking spray.
2. In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
3. With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.
4. Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.
5. Brownies can be stored in an airtight container at room temperature for up to 3 days.

Prep: 10 min Total: 3 hr 55 min Yield: 9 bars Oven: 325 degrees

INGREDIENTS

1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury)

20 Oreo cookies, plus more for topping

2 (8-oz.) blocks cream cheese, softened

1/2 c. granulated sugar

2 large eggs

1/2 tsp. pure vanilla extract

Pinch of kosher salt

Warm caramel, for drizzling

DIRECTIONS

1. Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish.
2. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside.
3. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top.
4. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes.
5. Refrigerate until completely chilled, at least 3 hours and up to overnight.
6. Remove cheesecake bar from baking dish and slice.
7. Drizzle with warm caramel before serving.