brownies

You get the best of both worlds creamy, rich cheesecake and thick, fudgy brownie swirled together in one decadent mouthful. You might want to bake a double batch because they won't last!

Dark and fudgy brownies are always a hit. Ground almonds replace the flour for a gluten-free treat.

Why use melted butter in this recipe? Since it has already released much of its water content, it makes the finished brownies soft and dense, as well as flavourful.

This ultra-chocolatey cookie strikes the perfect balance between fudgy chewy inside and crisp crackle outside.

From a staff-favourite salted tahini skillet blondie to decadent cheesecake-topped squares, here are a few new ways to enjoy two old favourites.