Bar Cookie

You might be tempted to bake 2 sheets of brownies at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

Fresh raspberries are baked into these chewy, downright irresistible blondies. You can chill them for a day before serving.

Chocolate-covered raisins turn into fudgy pockets of intense chocolate and chewy raisins in these easy brownies.

My children like to visit my Aunt Lisl's daughter-in-law, Dorothy, the way I used to visit Aunt Lisl. Dorothy doesn't make butter cookies, but she does make brownies which she serves at Hanukkah and every Friday night, a perfect ending to a meat meal. The children help make the brownies and then take a few extra home in aluminum foil. They love them—without the nuts.

The flavor and texture of these chewy confections are even better if they are allowed to rest overnight.

When our executive food editor was a little girl, she liked the Christmas cookies at her best friend Allyson's house better than any others. Mrs. Kolbert, whose recipe this is, was apparently the author of much goodness in this world, as it was she who first introduced Allyson's parents to each other.

"My parents and I recently celebrated my mom's birthday at a local restaurant called The Farmhouse," writes Karen Eschenbach of Emmaus, Pennsylvania. "We ended a wonderful meal with an even better dessert—chocolate-peanut butter 'beggars' purses.'" Each elegant phyllo "purse" contains a flourless brownie topped with peanut butter and chocolate ganache.

For the fudgiest brownies, be sure not to overbake these, from Steffi Berne's Cookie Jar Cookbook.