Black cocoa powder, a super-dark Dutch-process cocoa, will make these the darkest chocolate brownies you've ever seen. Perfect for Halloween and covering with stretchy melted marshmallows to make tasty, but scary, spider-filled webs.  1 cup unsalted butter, cubed, plus more for the pan 6 ounces semi-sweet Guittard chocolate baking bars, broken into small pieces  1½ cups granulated sugar 1 cup firmly packed dark brown sugar 1½ cups all-purpose flour ¾ cup black cocoa powder 1 ½  teaspoons kosher salt 5 large eggs 1 tablespoon vanilla extract Preheat oven to 350°F. Line a 9x9” baking pan with parchment, letting excess extend over sides of pan and lightly grease with butter. In the top of a double boiler, place the chocolate pieces and the butter. Cook over simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Turn off heat, and whisk in sugars. Remove from heat, and let cool slightly.  In a medium bow...

All the football stadium favorites in one delicious treat – a combination of brownie, caramel, popcorn, peanuts, and M&M’s. Select your M&M’s (or any candy coated chocolates) in the same colors as your favorite team. Or make everyone happy and split the topping using half of each team’s colors! INGREDIENTS: 1 stick unsalted butter, cut into 8 pieces, plus extra to butter the pan Unsweetened cocoa powder 3 ounces dark chocolate, coarsely chopped 1 cup of homemade caramel sauce or high-quality jarred sauce 1 cup all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt 3 large eggs ½ cup light brown sugar ¼ cup sugar 3 tablespoons light corn syrup 1 teaspoon vanilla extract 4 cups of lightly salted popped popcorn (we used Skinny Pop) ½ cup blanched, roasted and lightly salted peanuts ½ cup of M&M’s (or any candy coated chocolate candy) in your team colors INSTRUCTIONS: Butter a 9“ inch springform pan, Line bottom of pan with a parchm...

Get inspired during pumpkin season and fill your home with the fragrance of fall while these cinnamon swirl pumpkin bars bake away in your oven. Moist and delicious, we filled these bars with warm spices, a delicious cinnamon cream cheese, and toasted walnuts. INGREDIENTS 1 cup walnuts 1 cup all-purpose flour 1 teaspoon ginger ½ teaspoon allspice ¼ teaspoon fresh grated nutmeg ⅛ teaspoon ground cloves 1 teaspoon baking soda ¼ teaspoon salt 1 stick unsalted butter, room temperature 1 cup plus 2 tablespoons packed brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup canned pumpkin puree Cinnamon swirl ¼ cup unsalted butter softened 6 ounces cream cheese, softened ¼ cup cream 1 cup sugar 1 ½ tablespoons flour 1 tablespoon ground cinnamon 1 teaspoon vanilla INSTRUCTIONS Preheat oven to 350˚F. Place the walnuts on a baking sheet and toast in the oven for 10 minutes. Remove, (leaving the oven on) cool slightly, and chop. Set ...

Relive those sweet memories of summer with this root beer float layered treat. Root beer flavored dark chocolate brownies are topped with a rich cream cheese vanilla “ice cream” layer that is topped with chocolate ganache. It’s the perfect way to say goodbye to summer. INGREDIENTS Brownies 2 sticks unsalted butter, cut into chunks, plus more for the pan 2 ounces unsweetened chocolate, chopped 8 ounces chopped dark semi-sweet chocolate 1 cup granulated sugar 1 cup light brown sugar, packed 4 large eggs, room temperature 1 tablespoon root beer extract 1 cup all-purpose flour ½ teaspoon salt ½ teaspoon baking powder Cream cheese filling 8 ounces cream cheese 1 ½ teaspoons flour Pinch salt ¼ cup cream 5 tablespoons sugar 1 teaspoon vanilla bean paste or extract 1 large egg Chocolate ganache topping  1 cup heavy cream 2 cups semisweet chocolate chips INSTRUCTIONS Preheat oven to 350˚ F. Line a 9-inch square metal pan with f...

These cute little individual brownies are baked with a peanut butter cup in the center, then topped with peanut butter icing. Their portability makes them perfect for both indoor and outdoor spring events. Peanut Butter Cup Brownies INGREDIENTS: 1½  sticks butter, plus extra to butter pans 7 ounces semi-sweet chocolate chips 3 extra large eggs ¾  cups dark brown sugar, packed ½ cup confectioners’ sugar 1 tablespoon granulated sugar 1½ tablespoons light corn syrup ½ tablespoon pure vanilla extract ¼  teaspoon kosher salt ¾  cup spooned and leveled bleached all-purpose flour 15 peanut butter cups Peanut Buttercream Icing (recipe below) INSTRUCTIONS: Preheat the oven to 350˚F. Butter 15 of the cups in two 12-cup square brownie pans. Place 1 ½ cups of butter around the edges of a microwave-safe glass bowl. Add the chocolate chips to the center. Melt the butter and chocolate in the microwave on highest power for 1 minute, stir...