Brownie

Ever since I created my Chocolate Chocolate Brownie cups, which are an even easier version of my brownies that Jenna Fischer from The Office raved about on The Tonight Show with Jay Leno, saying, “They played no small part in my recovery [speaking of her back injury],” I’ve been particular about eating only a select few varieties of brownies. Because mine taste like they are full of fat, I don’t see a reason to eat actual fatty ones that don’t taste any better. I will say, however, that when prepared as suggested as part of this recipe, the No Pudge! Brownies are definitely worth the calories. This recipe even shocked my team—it’s truly delicious, not to mention fun! To crush the peppermints, place the unwrapped candies in a resealable zip-top bag. Using the flat end of a meat mallet or the bottom of a heavy skillet, pound them until they are crushed into fine shavings. If you really want to save time, look for peppermint sprinkles near ice cream cones and ice cream toppings (brands such as Ken Craft and Wilton make them). They’re more expensive than buying the peppermints and crushing them yourself, but they’re a timesaver! If you’re not serving this pizza to your guests immediately, add the toppings to the brownie just before serving. If made too far ahead, the peppermints tend to run slightly on the whipped topping so it won’t look quite as pretty (though it will still taste delicious!).

These brownies turn out moist and fudgy. They bake in the convection oven at 25 degrees lower and for 10 minutes less baking time.

Without exception, this was the most sought-after recipe at my restaurant and bakery. You would never believe these incredibly fudgy brownies are made with beans but no flour. The beans provide great body and fiber without a "beany" taste. Keep the brownies in the refrigerator. They will slice much better if refrigerated for several hours or overnight. Find natural coffee substitute at natural food stores.

The recipe for red velvet cake has been around since the 1920s, when the cake was the signature dessert at the Waldorf-Astoria Hotel in New York City. The cake captured my heart-and it plays hard to get. It took me forever to come up with a magical adaptation that would capture the richness of its namesake. These bars get their health benefits, velvety texture, and deep red color from a paste made of beets, red beans, cocoa powder, and red food coloring. I took a slight departure from the traditional red velvet cake flavor by adding a touch of almond extract, and that, my friends, is where the magic happened.

A thin ganache topping puts these brownies over the top. The key to perfectly moist, fudgy brownies is not to overcook them. As soon as the tester comes out with moist crumbs attached, remove the pan from the oven.

These brown-sugar brownies have a lovely cakey texture. For an extradecadent dessert, top each blondie with a scoop of ice cream, drizzle with caramel or chocolate sauce, and sprinkle with peanuts.

Dylan's Candy Bar owner Dylan Lauren created these brownie pops as a fun way to use leftover Halloween candy. To watch Lauren create these brownies, and to take a tour of Dylan's Candy Bar, check out our videos. The instructions below are just for inspiration—feel free to experiment with different kinds of candy and decorating supplies. Most of the candy can be found in the candy aisle of supermarkets or at Dylan's Candy Bar.