bakers unsweetened chocolate

Sweeten up everyone's day when you make a batch of delicious BAKER'S ONE BOWL Brownies. This easy-to-make BAKER'S ONE BOWL Brownies recipe is perfect for potlucks, dinner parties, family gatherings and more.

Baker'S One Bowl Brownies

pkg. (4 oz.) BAKER'S Unsweetened Chocolate

butter

sugar

eggs

vanilla

flour

PLANTERS Pecans

BAKER'S ONE BOWL Brownies

Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

Become the next potluck hero with these ooey-gooey caramel brownies that are crowned with chunks of chocolate. We hope you're ready for the compliments.

Chocolate Bliss-Caramel Brownies

pecans

KRAFT Caramels

Tbsp. milk

pkg. (12 oz.) semi-sweet chocolate chunks

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Add flour; mix well. Stir in nuts. Spread into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended.

Spread caramel sauce over brownie; cool 5 min. Sprinkle with chocolate chunks. Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Sweeten your next potluck with these rich and creamy Red Velvet-Cream Cheese Thumbprint Cookies! With a red velvet cookie base and sweet cream cheese filling, these red-velvet cream cheese thumbprint cookies are fun to make and even more fun to share.

Red Velvet-Cream Cheese Thumbprint Cookies

pkg. (2-layer size) white cake mix

BAKER'S Unsweetened Chocolate, melted, cooled

Tbsp. red food coloring

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Beat cake mix, whole egg, oil, chocolate and food coloring in large bowl with mixer until blended.

Roll dough into 32 balls, using about 1 Tbsp. dough for each ball.

Place balls, 1 inch apart, on baking sheets sprayed with cooking spray. Press your thumb into center of each ball to make indentation. Bake 10 min.

Meanwhile, beat cream cheese and sugar in medium bowl with mixer until blended. Add egg yolk; mix well.

Spoon cream cheese mixture into centers of cookies, adding about 1/2 tsp. cream cheese mixture to each cookie.

Bake cookies additional 10 to 12 min or until centers are set. Cool 3 min. Remove cookies to wire racks; cool completely.

This is the “little black dress” of cookie recipes: a go-to chocolatey dough that's easy to dress up or down for totally different looks and tastes.

Chewy Chocolate Cookies Three Ways

baking soda

salt

Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until melted. Add sugar, egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Refrigerate 15 min.

Heat oven to 375°F. Shape dough into 1-inch balls; divide into thirds. Flavor each third with one of the variations as listed in tips. Place, 2 inches apart, on baking sheets.

Bake 8 to 10 min. or just until centers are set to the touch. Cool 1 min. Remove to wire racks; cool completely.

Can't decide if you want chocolate cookies or a brownie? Our tasty Chocolate Brownie Cookies recipe has your name all over it—so let's get started!

Chocolate Brownie Cookies

eggs, lightly beaten

baking powder

Preheat oven to 325°F. Microwave chocolates and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour, baking powder and salt; mix until well blended. Stir in pecans.

Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.

Bake 12 min. or until cookies feel set to the touch. Cool 1 min.; remove from baking sheet. to wire racks. Cool completely. Store in tightly covered container at room temperature for up to 1 week.

Roll balls of chocolate dough in sugar and bake into fudgy cookies for perfect Chocolate Sugar Cookies! Chocolate Sugar Cookies have great homemade flavor.

Chocolate Sugar Cookies

sugar, divided

Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture until well blended. Refrigerate 15 min. or until dough is easy to handle.

Heat oven to 375°F. Shape dough into 1-inch balls; roll in remaining sugar. Place, 2 inches apart, on baking sheets.

Bake 8 to 10 min. or until centers are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Whip up a batch of these Chocolate Icebox Cookies. Dip one of these Chocolate Icebox Cookies in a glass of cold milk for the perfect flavor combo!

Icebox Chocolate Cookies

butter, softened

pkg. (4 oz.) BAKER'S Unsweetened Chocolate, melted, cooled

Combine flour, baking powder and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add egg, chocolate and vanilla; mix well. Gradually add flour mixture, mixing well after each addition.

Divide dough into 4 equal portions; roll each into 5-inch-long rope. Roll, 1 at a time, in powdered sugar until evenly coated on all sides. Wrap individually in waxed paper. Refrigerate 2 hours or until firm.

Heat oven to 350ºF. Cut each log into 16 slices. Place, 2 inches apart, on parchment-covered baking sheets.

Bake 8 to 10 min. or just until tops are firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Change up your baking routine with our tasty recipe for Chocolate Crinkle Cookies. You can't go wrong with these delicious Chocolate Crinkle Cookies!

Chocolate Crinkle Cookies

BAKER'S Unsweetened Chocolate

Tbsp. canola oil

Mix flour, baking powder and salt. Microwave chocolate and oil in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add granulated sugar; mix well. Add eggs, 1 at a time, beating well after each addition; stir in vanilla. Stir in flour mixture until blended. Refrigerate 30 min. or until dough is easy to handle.

Heat oven to 350°F. Shape dough into 1-inch balls; roll in powdered sugar until evenly coated. Place, 2 inches apart, on baking sheets.

Bake 9 to 11 min. or until centers are set. Cool 1 min. on baking sheets 1 min.; remove to wire racks. Cool completely.

Rich chocolate dough studded with chunks of white chocolate and pecans is baked into scrumptious drop cookies for the ultimate homemade treat.

Chocolate White Chocolate Chunk Cookies

(1-1/2 sticks) butter

brown sugar

pkg. (4 oz.) BAKER'S Unsweetened Chocolate, melted, cooled slightly

BAKER'S White Chocolate,

Preheat oven to 350°F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate and pecans.

Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

Bake 11 to 12 minutes or until cookies feel set to the touch. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Want to please white chocolate lovers in the house? Do it with these White Chocolate Chip Cookies! These White Chocolate Chip Cookies are soft and moist.

White Chocolate Chip Cookies

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

(1 stick) butter

walnuts,

Preheat oven to 325°F. Microwave semi-sweet and unsweetened chocolates and butter in large microwavable bowl on HIGH 2 to 3 minutes or until butter is melted, stirring after 2 minutes. Stir until chocolate is completely melted. Cool to room temperature.

Beat eggs and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate mixture and vanilla; mix well. Blend in flour, baking powder and salt. Add white chocolate chunks and walnuts; mix well. Drop heaping tablespoonfuls of dough, 2 inches apart, on greased baking sheets.

Bake 10 minutes or until cookies are slightly cracked but still moist. Cool 2 minutes; remove from baking sheets. Cool completely on wire racks. Sprinkle evenly with powdered sugar.

Surprise your loved ones with BAKER'S Mocha Brownie Sweethearts for any special occasion. Using just a cookie cutter, these mocha brownies look like they came from a bakery. They'll love every single bite.

BAKER'S Mocha Brownie Sweethearts

pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into small pieces

MAXWELL HOUSE INTERNATIONAL Suisse Mocha

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces

Line &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=8fd4ff2f3bba9f1823d92e2207f74b2b target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch pan&lt;/a&gt; with foil, with ends of foil extending over sides; spray with cooking spray.

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; mix well. Pour into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Use foil handles to remove brownie from pan; cut into shapes with 2-inch heart-shaped cookie cutter. Discard scraps or reserve for another use. (See tip.)

Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts, 1 at a time, into melted chocolate; place, dipped sides up, on plate. Refrigerate until chocolate glaze is firm.

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Gooey chocolate, melty caramel, crunchy pecans: Baker, prepare to take a bow as these brownies become the star of the dessert table.

Caramel-Pecan Brownies

pkg. (11 oz.) KRAFT Caramels

whipping cream

pecan halves, divided

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Pour half the batter into prepared pan.

Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.

Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to remove brownies from pan before cutting to serve.

Coffee and chocolate team up again to create the luscious mocha flavor in these scrumptious (but easy to make) Cappuccino-Cream Cheese Brownies.

Cappuccino-Cream Cheese Brownies

eggs, divided

Tbsp. MAXWELL HOUSE Instant Coffee, any variety

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Tbsp. flour

cinnamon

Microwave chocolate and butter in large microwavable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in 2 cups sugar. Add 4 eggs, coffee granules and vanilla; mix well. Stir in 1-1/4 cups flour; spread onto bottom of greased foil-lined 13x9-inch pan.

Beat cream cheese, remaining sugar, remaining egg, 2 Tbsp. flour and cinnamon in same bowl until well blended. Drop by spoonfuls over brownie batter; swirl gently with knife.

Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Give candy bar brownies big flavor with tasty coconut. When the occasion calls for scrumptiousness, Coconut-Candy Bar Brownies are ready to do the job!

Coconut-Candy Bar Brownies

walnuts

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)

sweetened condensed milk

Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

Combine coconut and milk; spread over dessert. Bring cream just to boil in small saucepan on low heat. Pour over semi-sweet chocolate in medium bowl; let stand 1 min. Beat with whisk until chocolate is completely melted and mixture is well blended. Cool to room temperature, stirring frequently.

Spread semi-sweet chocolate mixture over coconut layer on brownie. Refrigerate 45 min. or until chocolate layer is firm. Use foil handles to remove brownie from pan before cutting to serve.

Watch our Brownie-Bottom Cheesecake Bars video and learn how to make these delicious two-in-one bars. Bake brownies on the bottom and chill the cheesecake on the top layer. Finish the last step to make your own Brownie-Bottom Cheesecake Bars and drizzle chocolate sauce on top.

Brownie-Bottom Cheesecake Bars

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

sour cream

BAKER'S Semi-Sweet Chocolate

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave unsweetened chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 3 eggs and 1 tsp. vanilla. Add flour; mix well. Spread onto bottom of prepared pan.

Bake 20 min. Meanwhile, beat cream cheese, and remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended.

Pour cream cheese batter over partially baked brownie. (Cream cheese mixture will come almost to top of pan.) Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool.

Refrigerate cheesecake 4 hours. Let stand at room temperature 30 min. before serving. Meanwhile, melt semi-sweet chocolate as directed on package.

Use foil handles to lift cheesecake from pan. Drizzle with chocolate; let stand until firm before cutting cheesecake into bars.

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Give your brownies some holiday style with this BAKER'S ONE BOWL Easter Egg Brownies recipe. These Easter egg brownies are both colorful and delicious.

BAKER'S ONE BOWL Easter Egg Brownies

assorted decorating gels

assorted candies

Line 13x9-inch pan with foil, with ends extending over sides. Grease foil; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended; spread into prepared pan.

Use foil handles to lift brownies from pan. Cut into egg shapes with 3-inch oval cookie cutter. Decorate with decorating gels and candies to resemble Easter eggs.

Sure, they know latte in Seattle. But you can make these rich, chewy, nutty, java-infused brownies wherever you live. Hence, you win.

Seattle Latte Brownies

water

Tbsp. MAXWELL HOUSE Instant Coffee

almonds

Tbsp. sugar

Preheat oven to 350°F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.

Microwave chocolate, butter, water and coffee granules in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Beat in granulated and brown sugars with electric mixer on medium speed until well blended. Add eggs and vanilla; beat 2 min. Add flour, almonds, cinnamon and salt; beat until well blended. Spread into prepared pan.

Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Sprinkle with powdered sugar. Lift brownies from pan onto cutting board, using foil handles. Cut into 20 brownies to serve.

Mocha fans, these brownies are calling your name! The chocolatey treats get a hint of espresso for the ultimate mocha taste.

GEVALIA Espresso ONE BOWL Brownies

GEVALIA Espresso Roast

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.

Mix coffee grounds and water. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in coffee, eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

Satisfy your sweet tooth with this Peanut Butter-Banana Brownie Pizza Recipe. This Peanut Butter-Banana Brownie Pizza Recipe is a sweet take on pizza.

Peanut Butter-Banana Brownie Pizza Recipe

milk

peanut butter

bananas, peeled, sliced

peanuts

Preheat oven to 350°F. Line 12-inch pizza pan with aluminum foil; spray with cooking spray. Place 1/2 cup butter and the unsweetened chocolate in heavy 3-qt. saucepan; cook on very low heat just until chocolate is melted, stirring constantly. Cool. Stir in 1-1/2 cups of the sugar. Add eggs, 1 at a time, stirring until well blended after each addition. Stir in milk and vanilla. Add flour and salt; mix well. Spread evenly into prepared pan.

Bake 25 to 30 min. or until toothpick inserted in center comes out clean; cool completely.

Beat cream cheese, peanut butter and the remaining 1/4 cup sugar with electric mixer on medium speed until well blended. Spread onto crust. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Place semi-sweet chocolate and the 2 tsp. butter in heavy saucepan; cook on very low heat just until chocolate is melted and mixture is well blended, stirring constantly. Drizzle over pizza.

Fall in love with Cupid's Heart-Shaped Brownies! This recipe for lovely heart-shaped brownies includes nuts, frosting and sprinkles for a delectable treat that anyone will appreciate. Make for yourself or a special someone.

Cupid's Heart Shaped Brownies

ready-to-spread vanilla frosting

multi-colored sprinkles

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts; spread into prepared pan.

Use foil handles to lift brownies from pan. Cut into heart shapes with 2-inch cookie cutter. Reserve scraps for snacking or other use. Decorate cutouts with frosting and sprinkles.

A double dose of raspberry jam—spread over the baked brownies and mixed into the rich truffle topping—makes these brownies extra special.

Raspberry Truffle Brownies

macadamia nuts

Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave 4 oz. of the unsweetened chocolate and the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Spread 1/4 cup of the jam over brownies.

Chop remaining 2 oz. unsweetened chocolate and the 6 oz. semi-sweet chocolate; set aside. Microwave cream in medium microwaveable bowl on HIGH 1 min. or just until cream comes to boil. Add chopped chocolates and the remaining 3 Tbsp. jam; stir until chocolates are completely melted and mixture is well blended. Spread over jam layer on brownies. Refrigerate 1 hour or until chocolate glaze is firm. Lift brownies out of pan onto cutting board, using foil handles. Cut into 32 pieces.

Dot brownies with decadent dollops and you get Peanut Butter Cheesecake Brownies. These Peanut Butter Cheesecake Brownies look like swirls of sweetness. 

Peanut Butter Cheesecake Brownies

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 4 eggs. Add flour; mix well. Pour into prepared pan.

Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.

Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Please both the brownie fans and the cheesecake lovers in one fell swoop with this gloriously creamy dessert.

Cheesecake Top with Brownie Bottom

pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

Line 13x9-inch pan with foil, with ends of foil extending over sides. Cook butter and chocolate in large saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring constantly. Cool completely.

Stir 1-1/2 cups sugar into chocolate mixture. Add 2 eggs, 1 at a time, stirring after each just until blended. Add milk and 1 tsp. vanilla; mix well. Gradually stir in flour; spread onto bottom of prepared pan.

Beat Neufchatel, remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended. Pour over chocolate layer in pan. (Batter will come almost to top of pan.)

Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

No fresh raspberries? No problem. Seedless raspberry jam does the job just as well in these smooth and chocolatey cheesecake brownies.

Raspberry Cheesecake Brownies

walnuts, chopped

raspberry jam

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and 1 cup butter in large microwaveable bowl on HIGH 2 to 2-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.

Stir 1-1/4 cups sugar into chocolate until blended. Mix in 5 eggs and 1 tsp. vanilla. Stir in flour and baking powder until blended. Add nuts. Spread about 2/3 of the batter onto bottom of prepared pan.

Beat cream cheese, remaining butter, sugar, eggs, vanilla and jam in large bowl with mixer until blended. Pour over brownie mixture; top with spoonfuls of remaining chocolate batter. Swirl gently with knife.

Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Refrigerate 3 hours or until chilled. Use foil handles to lift dessert from pan before cutting into squares to serve.

Looking for an easy way to earn your stripes as best brownie baker on the block? This chocolate-and-cream cheese confection should do the trick.

Top 33 bakers unsweetened chocolate recipes from across the web

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Top Tags

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Top Tags

Baker'S One Bowl Brownies

Chocolate Bliss-Caramel Brownies

Red Velvet-Cream Cheese Thumbprint ...

Chewy Chocolate Cookies Three Ways

Chocolate Brownie Cookies

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Icebox Chocolate Cookies

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Salted Caramel Brownies

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Boston Cream Pie

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