In a small saucepan, heat the butter over medium heat until melted and flecked with darker brown bits, 5 to 7 minutes. Pour ...

Preheat oven to 350 degrees. Line 2 cookie sheets or baking trays with parchment paper. In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and ...

Brownies fall into my personal database of “perfect foods.” It doesn’t matter if they’re frosting-topped and cosmic-sprinkled, made from a Ghirardelli box mix procured from a college dorm’s ...

Brownies and bars have this way of making everyone light up like they're a kid again. These holiday versions are packed with ...

Chocolate chips provides an intense punch of flavor, and a blend of white and brown sugars ensures that the edges are crisp while the centers of the cookies stay soft and fudgy. Sinfully rich and ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Chocolate-colored splatters on the cookbook's open pages were like a lighthouse beam lighting the way to a great recipe. During a recent trip to my in-law's house, I asked my mother-in-law, an avid ...

During the hectic holiday season, finding some shortcuts is always a positive thing. Garten has the perfect recipe for a tasty cookie that is foolproof — packed with chocolate and nuts, plus peanut ...

What's the ideal texture? Cakey or fudgy? Why are some brownies -- often those from a mix -- so delectably chewy? Why do some brownies have matte brown tops while others have a shiny, crinkly crust?