This recipe is a favorite among my mom's circle of friends, and everyone I know who has tried it raves about it. It gets its name from the fact that the cake is very moist and has a crisp top, much like brownies. Plus, it's baked in a brownie pan and gets cut into bars. But the texture is much lighter than that of chocolate brownies, and the flavor is all fruit and cinnamon. This is such an easy recipe to make: a great standby for those days when you want a sweet treat without a lot of fuss, or when you remember at 9 p.m. that you volunteered to make dessert for tomorrow's bake sale.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Serve a thick slice for breakfast or an afternoon pick-me-up.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
These cookies are gently sweetened and perfect with a cup of tea.
Yes, brownies can—and should—be made with white chocolate.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.