Dessert – Page 2 – Family Feast

Steam rises from a tray of glossy, fudgy brownies, and the scent of chocolate fills the room. You’ll get 13 easy recipes that vanish at parties, from classic ultra-chocolate to peppermint-swirl and spiced brown butter. Each recipe lists ingredients, simple steps, and quick tips for fudgy texture and festive toppings. Try one, and you’ll know how to tweak bake time, mix-ins, and cooling to keep every batch dense and gooey — and perfect for sharing. Classic Ultra-Chocolate Brownies A fudgy, intensely chocolatey brownie that’s simple to make and impossible to resist. Ingredients: 1 cup (225 g) unsalted butter 8 oz (225 g) bittersweet or semisweet chocolate, chopped 1 1/2 cups (300 g) granulated sugar 1/2 cup (100 g) packed light brown sugar 4 large eggs 2 teaspoons pure vanilla extract 3/4 cup (95 g) all-purpose flour 1/2 cup (50 g) unsweetened cocoa powder 1/2 teaspoon fine salt 1 cup (170 g) chocolate chips or chopped chocolate (optional, for extra chocolatey bite) How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving an overhang for easy removal. Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly. Whisk the granulated and brown sugars into the warm chocolate mixture until combined. Add the eggs one at a time, whisking until fully incorporated after each addition, then stir in the vanilla. Sift in the flour, cocoa powder, and salt; fold gently until just combined. Don’t overmix. Fold in the chocolate chips or chopped chocolate if using. Spread the batter evenly into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (for fudgy brownies). Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares. Enjoy these ultra-chocolate brownies with a cold glass of milk or a scoop of vanilla ice cream for pure chocolate bliss! Peppermint-Swirled Fudge Brownies Peppermint-Swirled Fudge Brownies — rich chocolate brownies with creamy fudge and a festive peppermint swirl. Ingredients: 1 cup (225 g) unsalted butter 8 oz (225 g) semisweet chocolate, chopped 1 1/4 cups (250 g) granulated sugar 3/4 cup (150 g) packed brown sugar 4 large eggs 1 tsp vanilla extract 1 cup + 2 tbsp (130 g) all-purpose flour 1/2 cup (50 g) unsweetened cocoa powder 1/2 tsp salt 6 oz (170 g) dark chocolate, chopped (for fudge swirl) 1/2 cup (120 ml) heavy cream (for fudge swirl) 1/2 tsp peppermint extract 4–6 candy canes or peppermint candies, crushed (about 1/2 cup) How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang. Melt the butter and semisweet chocolate together in a heatproof bowl over simmering water or briefly in the microwave, stirring until smooth. Whisk in the granulated and brown sugars until glossy and slightly cooled. Add the eggs one at a time, whisking until combined, then stir in the vanilla. Sift in the flour, cocoa powder, and salt, and fold gently until just combined. Pour the batter into the prepared pan and smooth the top. Make the fudge swirl: heat the heavy cream until steaming, pour over the chopped dark chocolate, let sit 1 minute, then stir until smooth. Stir in the peppermint extract. Dollop spoonfuls of the peppermint fudge over the brownie batter, then use a skewer or knife to swirl it through the batter in a decorative pattern. Sprinkle the crushed candy canes evenly over the top. Bake 30–35 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares. Enjoy these fudgy, minty bars — perfect for gifting or a festive treat! Salted Toffee Crunch Brownies A fudgy, caramel-kissed brownie topped with crunchy toffee and a sprinkle of sea salt — pure holiday decadence. Ingredients: 1 cup (2 sticks) unsalted butter 8 oz bittersweet or semisweet chocolate, chopped 1 1/2 cups granulated sugar 3/4 cup packed light brown sugar 4 large eggs 2 tsp vanilla extract 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 tsp fine salt 1 cup chopped toffee bits or Heath toffee pieces 1/2 cup chopped toasted pecans or walnuts (optional) 1/2 cup soft caramel bits or 8–10 soft caramels, chopped (optional) Flaky sea salt for sprinkling (about 1/2–1 tsp) How to Make: Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy removal. Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or carefully in short bursts in the microwave; stir until smooth and let cool slightly. Whisk in the granulated sugar and brown sugar until combined and glossy. Add the eggs one at a time, whisking after each until fully incorporated, then stir in the vanilla. Sift in the flour, cocoa powder, and salt; fold gently just until no streaks of flour remain. Don’t overmix. Fold in 3/4 cup of the toffee bits and the chopped nuts and caramel bits if using. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the remaining toffee bits evenly over the batter. Bake 25–30 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs (not wet batter). While still warm, sprinkle flaky sea salt evenly over the top so it sticks to the toffee. Let the brownies cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares. Serve these chewy, crunchy salted toffee brownies with a glass of milk or a scoop of vanilla ice cream — joy in every bite! Boozy Cherry Chocolate Brownies Boozy Cherry Chocolate Brownies — fudgy, boozy, and studded with cherries for a festive bite. Ingredients: 1/2 cup (115 g) unsalted butter 8 oz (225 g) semisweet or dark chocolate, chopped 1 cup (200 g) granulated sugar 2 large eggs 1 tsp vanilla extract 1/4 cup (30 g) unsweetened cocoa powder 3/4 cup (95 g) all-purpose flour 1/4 tsp salt 1 cup pitted cherries (fresh or thawed frozen), halved 1/3 cup (80 ml) cherry liqueur (e.g., Kirsch, Cherry Heering, or cherry brandy) 1/2 cup chopped walnuts or pecans (optional) Powdered sugar for dusting (optional) How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving an overhang for easy removal. Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or in 20-30 second microwave bursts, stirring until smooth. Let cool briefly. Stir the sugar into the chocolate mixture until combined. Whisk in the eggs one at a time, then add the vanilla. Sift in the cocoa powder, flour, and salt; fold gently until just combined — don’t overmix. Fold in the cherries, cherry liqueur, and nuts if using, distributing them evenly through the batter. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (you want fudgy brownies). Cool completely in the pan on a wire rack, then lift out with the parchment and cut into squares. Dust lightly with powdered sugar if desired and serve — these are best enjoyed at room temperature. Enjoy a boozy, chocolatey holiday treat — one bite and you’ll be tempted to save the rest for Santa! White Chocolate Cranberry Brownies Festive bites of gooey brownie studded with tart cranberries and creamy white chocolate — perfect for holiday gifting. Ingredients: 1/2 cup (115 g) unsalted butter 6 oz (170 g) bittersweet or semisweet chocolate, chopped 3/4 cup (150 g) granulated sugar 1/4 cup (50 g) light brown sugar, packed 2 large eggs 1 tsp vanilla extract 3/4 cup (95 g) all-purpose flour 1/4 cup (25 g) unsweetened cocoa powder 1/4 tsp salt 3/4 cup white chocolate chips or chopped white chocolate 1/2 cup dried cranberries Optional: zest of 1 orange for extra brightness Optional: powdered sugar for dusting How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment and lightly butter the edges. Melt the butter and chopped bittersweet chocolate together in a heatproof bowl over simmering water or in short microwave bursts, stirring until smooth. Let cool slightly. Stir the granulated and brown sugars into the melted chocolate until combined. Whisk in the eggs one at a time, then stir in the vanilla (and orange zest, if using). Fold in the flour, cocoa powder, and salt until just combined — don’t overmix. Gently fold in the white chocolate and dried cranberries, reserving a few to sprinkle on top. Spread the batter evenly in the prepared pan and scatter the reserved white chocolate/cranberries on the surface. Bake 22–28 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter). Cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares. Dust with powdered sugar if you like. Enjoy these festive white chocolate cranberry brownies warm or wrapped up for holiday sharing! Gingerbread-Spiced Brownies Warm, fudgy brownies kissed with gingerbread spices — holiday comfort in every bite. Ingredients: 1/2 cup (115 g) unsalted butter 4 oz (115 g) semisweet chocolate, chopped 3/4 cup (150 g) granulated sugar 1/2 cup (100 g) brown sugar, packed 2 large eggs 1 tsp vanilla extract 1/2 cup (65 g) all-purpose flour 1/4 cup (25 g) unsweetened cocoa powder 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves (or allspice) 1/4 tsp ground nutmeg 1/2 tsp baking powder 1/4 tsp salt 1/4 cup (60 ml) molasses Optional: 1/2 cup chopped walnuts or pecans, or 1/2 cup chocolate chips How to Make: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang. Melt butter and chopped chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly. Whisk together granulated and brown sugar in a bowl, then add the eggs one at a time, whisking until combined and glossy. Stir in the vanilla and molasses, then fold in the melted chocolate mixture. In a separate bowl, whisk flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, baking powder, and salt. Fold the dry mixture into the wet just until combined; don’t overmix. Stir in nuts or chocolate chips if using. Pour batter into the prepared pan, smoothing the top with a spatula. Bake 22–28 minutes, until a toothpick in the center comes out with a few moist crumbs (not wet batter). Cool completely in the pan on a wire rack, then lift out with the parchment and slice into squares. Serve warm or at room temperature — add a dusting of powdered sugar or a dollop of whipped cream if you like. Enjoy these gingerbread-spiced brownies with a hot drink and holiday cheer! Eggnog Brownies With Rum Glaze Eggnog Brownies With Rum Glaze — rich, festive, and boozy in all the right ways. Ingredients: 1/2 cup (115 g) unsalted butter 6 oz (170 g) semi-sweet chocolate, chopped 3/4 cup (150 g) granulated sugar 1/2 cup (100 g) brown sugar, packed 2 large eggs 1/4 cup (60 ml) eggnog 1 tsp vanilla extract 1/2 tsp rum extract (optional, for extra depth) 3/4 cup (95 g) all-purpose flour 1/4 tsp baking powder 1/4 tsp salt 1/2 tsp ground nutmeg 1/4 tsp ground cinnamon For the Rum Glaze: 1 cup (120 g) powdered sugar, sifted 2–3 tbsp rum (dark or spiced) or 2–3 tbsp eggnog for milder flavor 1 tbsp melted butter (optional, for shine) Pinch of nutmeg for sprinkling How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal. Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or briefly in the microwave, stirring until smooth. Let cool slightly. Whisk the granulated and brown sugar into the warm chocolate until glossy. Add the eggs one at a time, whisking after each until combined and slightly thickened. Stir in the eggnog, vanilla extract, and rum extract (if using). Sift together the flour, baking powder, salt, nutmeg, and cinnamon; fold into the batter just until no streaks of flour remain. Pour the batter into the prepared pan, smooth the top, and bake 22–28 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Let the brownies cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack. Make the glaze by whisking powdered sugar with rum (or eggnog) and melted butter until pourable but thick enough to coat; adjust liquid to reach desired consistency. Pour the rum glaze over the cooled brownies and spread evenly; sprinkle a pinch of nutmeg on top. Let the glaze set, then cut into squares and serve. Enjoy these cozy, boozy brownies — perfect with a glass of eggnog or a mug of cocoa! Hazelnut Praline Brownies Decadent hazelnut praline brownies — fudgy, nutty, and perfectly festive. Ingredients: 1 cup (225 g) unsalted butter 8 oz (225 g) bittersweet chocolate, chopped 1 1/2 cups (300 g) granulated sugar 3/4 cup (150 g) light brown sugar, packed 4 large eggs 2 tsp vanilla extract 1 cup (125 g) all-purpose flour 1/2 cup (50 g) unsweetened cocoa powder 1/2 tsp salt 1 cup (120 g) toasted hazelnuts, roughly chopped 3/4 cup (150 g) hazelnut praline (see note) or store-bought praline pieces Optional: flaky sea salt for sprinkling Hazelnut praline (quick method): 3/4 cup (150 g) granulated sugar 1/2 cup (60 g) toasted hazelnuts, chopped How to Make: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang. Make praline if using homemade: melt sugar in a saucepan over medium heat until amber, stir in chopped hazelnuts, pour onto parchment, cool, and break into pieces. Melt butter and chopped chocolate together in a heatproof bowl over simmering water or briefly in the microwave, stirring until smooth. Let cool slightly. Whisk together both sugars in a large bowl, then whisk in eggs one at a time until glossy. Stir in vanilla. Pour in the cooled chocolate mixture and stir until combined. Sift in flour, cocoa, and salt, then fold gently just until no streaks remain. Fold in chopped toasted hazelnuts and most of the praline pieces, reserving a handful for the top. Spread batter evenly into the prepared pan and sprinkle reserved praline pieces and flaky sea salt on top. Bake 25–30 minutes, until a toothpick comes out with moist crumbs but not wet batter. Let cool completely in the pan. Lift brownies out using the parchment overhang, cut into squares, and enjoy. These hazelnut praline brownies are rich, crunchy, and dangerously easy to love — perfect for holiday sharing. Orange Zest and Dark Chocolate Brownies Bright, citrus-kissed fudgy brownies that melt in your mouth. Ingredients: 1 cup (226 g) unsalted butter 8 oz (225 g) dark chocolate, chopped 1 1/2 cups (300 g) granulated sugar 3 large eggs 1 tsp vanilla extract Zest of 2 medium oranges (about 2 tbsp) 1/2 cup (60 g) all-purpose flour 1/3 cup (30 g) unsweetened cocoa powder 1/4 tsp salt 1/2 cup (80 g) dark chocolate chips or chunks (optional) Powdered sugar for dusting (optional) How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy removal. Melt the butter and chopped dark chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly. Whisk the sugar into the warm chocolate mixture until combined. Add the eggs one at a time, whisking well after each until glossy. Stir in the vanilla and orange zest. Sift in the flour, cocoa powder, and salt. Fold gently until just combined — don’t overmix. Fold in the chocolate chips or chunks if using. Spread the batter evenly into the prepared pan and smooth the top. Bake 25–30 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares. Dust with powdered sugar if you like. Serve and enjoy warm or at room temperature — the perfect bright, chocolatey treat for the holidays! Raspberry Cheesecake Swirl Brownies Raspberry Cheesecake Swirl Brownies — fudgy chocolate brownies with a bright, creamy raspberry cheesecake twist. Ingredients: 1/2 cup (115 g) unsalted butter 1 cup (200 g) granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/3 cup (35 g) unsweetened cocoa powder 1/2 cup (65 g) all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 4 ounces (115 g) cream cheese, softened 2 tablespoons granulated sugar (for cheesecake) 1/2 teaspoon vanilla extract (for cheesecake) 1/4 cup (60 g) raspberry jam or preserves 2 tablespoons fresh or frozen raspberries, slightly mashed (optional) Nonstick spray or butter for pan How to Make: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment if you like. Melt the butter in a microwave-safe bowl or on the stove and let it cool slightly. Stir the 1 cup sugar into the melted butter until combined, then whisk in the eggs and 1 teaspoon vanilla. Add the cocoa, flour, salt, and baking powder; mix until just combined and smooth — don’t overmix. Pour the brownie batter into the prepared pan and spread it into an even layer. In a small bowl, beat the softened cream cheese with 2 tablespoons sugar and 1/2 teaspoon vanilla until smooth. Dollop spoonfuls of the cream cheese mixture over the brownie batter. Warm the raspberry jam briefly (10–15 seconds in the microwave) so it’s runny, stir in mashed raspberries if using, then drop spoonfuls of jam over the cream cheese. Use a skewer or knife to gently swirl the jam and cream cheese into the brownie batter to create a marbled pattern. Bake for 25–30 minutes, or until the center is set but still slightly fudgy. A toothpick inserted near the center should come out with a few moist crumbs. Cool completely in the pan on a wire rack, then chill for at least 30 minutes for cleaner slices. Lift the brownies out using the parchment, cut into squares, and serve. Enjoy the gooey chocolate with a tangy, creamy raspberry swirl — perfect for holiday sharing! Maple Pecan Brownies Sweet, buttery pecans and warm maple glaze take fudgy brownies straight to holiday heaven. Ingredients: 1/2 cup (115g) unsalted butter 8 oz (225g) semisweet or bittersweet chocolate, chopped 3/4 cup (150g) granulated sugar 1/2 cup (100g) packed light brown sugar 3 large eggs 1 tsp vanilla extract 3/4 cup (95g) all-purpose flour 1/4 tsp salt 1 cup toasted pecan halves or pieces, divided 2 tbsp maple syrup (for batter) 1/3 cup (40g) powdered sugar (for glaze) 2 tbsp pure maple syrup (for glaze) 1–2 tsp milk or cream (for glaze, if needed) How to Make: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang. Toast pecans in a dry skillet over medium heat 4–6 minutes until fragrant; chop half and set aside. Melt butter and chopped chocolate together in a heatproof bowl over simmering water or in short microwave bursts, stirring until smooth. Let cool slightly. Whisk granulated and brown sugars into the chocolate mixture until combined. Add eggs, one at a time, whisking after each until glossy. Stir in vanilla and 2 tbsp maple syrup. Fold in flour and salt gently until just combined. Fold in chopped pecans. Pour batter into prepared pan, smoothing the top. Scatter remaining pecan halves over batter. Bake 25–30 minutes, until a toothpick in the center comes out with moist crumbs (not wet batter). Cool completely in pan on a wire rack. Whisk powdered sugar and 2 tbsp maple syrup in a small bowl; add 1–2 tsp milk if needed to reach a pourable glaze. Drizzle glaze over cooled brownies, then let set for 15–20 minutes before using the parchment to lift brownies from pan and slice. Enjoy gooey, maple-kissed brownies with a festive pecan crunch — perfect with a mug of hot cocoa. Candy Cane Cookie Crumble Brownies Peppermint-packed fudgy brownies with a crunchy candy cane cookie topping. Ingredients: 1/2 cup (115 g) unsalted butter 1 cup (200 g) granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/3 cup (35 g) unsweetened cocoa powder 1/2 cup (65 g) all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 1/2 cup (90 g) chocolate chips (optional) 3/4 cup crushed candy cane cookies or peppermint cookie crumbs (about 6–8 small cookies) 1/2 cup crushed candy canes or peppermint hard candies for extra crunch and garnish How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. Melt the butter in a saucepan or microwave until fully liquid, then let it cool slightly. Stir the sugar into the warm butter until combined. Beat in the eggs one at a time, then add the vanilla and mix until smooth. Sift in the cocoa powder, flour, salt, and baking powder, and fold gently until just combined. Stir in the chocolate chips if using. Pour the batter into the prepared pan and smooth the top. Sprinkle the crushed candy cane cookies evenly over the batter, pressing lightly so they stick. Scatter the crushed candy canes or peppermint pieces on top for extra crunch. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (avoid overbaking for fudgy brownies). Let the brownies cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares. Serve these festive peppermint brownies to add a yule-time crunch to your dessert table! Spiced Brown Butter Brownies Spiced Brown Butter Brownies: nutty, warmly spiced fudgy brownies with a crackly top — perfect for cozy holiday baking. Ingredients: 1 cup (226 g) unsalted butter 2 tbsp vegetable oil (optional, for extra chew) 8 oz (225 g) semi-sweet or dark chocolate, chopped 1 1/2 cups (300 g) granulated sugar 3/4 cup (150 g) light brown sugar, packed 3 large eggs, room temperature 2 tsp pure vanilla extract 1 cup (125 g) all-purpose flour 1/2 cup (50 g) unsweetened cocoa powder 1 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1/2 tsp baking powder 1 cup chopped toasted pecans or walnuts (optional) Flaky sea salt or a dusting of powdered sugar for finishing (optional) How to Make: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment letting it hang over the sides for easy removal. Brown the butter: melt butter in a light-colored saucepan over medium heat, swirling occasionally, until it foams and then turns amber with a nutty aroma (about 5–7 minutes). Remove from heat and let cool 3 minutes. Add chopped chocolate to the warm browned butter and stir until fully melted and glossy. If using oil, stir it in now. Whisk sugars into the chocolate mixture until smooth and slightly cooled. Beat in eggs one at a time, then stir in vanilla until the batter is glossy. In a separate bowl, sift together flour, cocoa powder, salt, baking powder, cinnamon, ginger, cloves, and nutmeg. Fold the dry mixture into the wet until just combined; don’t overmix. Stir in chopped toasted nuts if using. Pour batter into prepared pan, smooth the top, and tap once on the counter to release air bubbles. Bake 28–34 minutes, or until the center is set but still a little fudgy (a toothpick will come out with moist crumbs). Rotate the pan halfway through if your oven is uneven. Let brownies cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares. Sprinkle with flaky sea salt or powdered sugar if desired. Enjoy warm with a scoop of vanilla ice cream or a mug of cocoa — these spiced brown butter brownies are holiday comfort in every bite! Conclusion Like a small tree hung with treats, these brownies bring quick joy to any table. You pick a recipe, follow simple steps, and watch batter turn to dense, fudgy squares. Add toppings like crushed candy canes or chopped pecans to finish. Slice while warm or cool for cleaner cuts. Share them in tins or on plates, and store extras in an airtight container. They vanish fast, so plan to bake another batch.