Alex Lau
Feel free to try whatever toppings you’d like; if it goes well with chocolate, it will go well with these.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Froyo for one, made in a blender and topped with a crackly magic shell.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).