You might need to buy:
  • butter
  • Karo syrup
  • sugar
  • peanut butter
  • cornflakes
You might need to buy:
  • Brownies:
  • flour
  • unsweetened cocoa powder
  • baking soda
  • salt
  • sugar
  • brown sugar
  • butter
  • semi sweet chocolate squares
  • vanilla
  • semi sweet chocolate chips
  • Frosting:
  • butter
  • milk chocolate chips
  • sweetened condensed milk
You might need to buy:
  • Nonstick cooking spray
  • unsweetened applesauce
  • whole wheat flour
  • canola or cooking oil
You might need to buy:
  • bittersweet chocolate
  • chopped walnuts
  • vanilla extract*
serves 32
You might need to buy:
  • Baker's unsweetened chocolate
  • whipping cream
serves 10
You might need to buy:
  • Ghiradelli White Chocolate Baking Bars broken into 1 inch pieces
  • Ghiradelli Semi-sweet chocolate or milk chocolate chips
You might need to buy:
  • Double Stuffed Oreos
  • hot fudge topping

Makes twenty-four 2-inch brownies

For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). While any high-quality chocolate can be used in this recipe, our preferred brands of bittersweet chocolate are Callebaut Intense Dark Chocolate L-60-40NV and Ghirardelli Bittersweet Chocolate Baking Bar. Our preferred brand of unsweetened chocolate is Scharffen Berger. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

You might need to buy:
  • Dutch-processed cocoa

30 bars

You might need to buy:
  • chopped pecans
  • semisweet chocolate morsel
  • graham cracker crumbs