Create a chocolate masterpiece out of nearly any dessert by adding one of these fabulous chocolate frostings, glazes, or sauces. We’ve collected our best rich and spreadable chocolate icings, including classic chocolate frosting, chocolate buttercream, and whipped ganache, as well as silky-smooth sauces and glazes for drizzling and dunking, including hot fudge, chocolate syrup, and ganache.
Nut lovers can add 1/2 cup chopped walnuts to the brownies. Walnuts pack a good dose of heart-healthy omega-3 fatty acids as well as protein and fiber. Pureed black beans replace some of the butter used in most brownies. Their earthy flavor and dark color are great matches for chocolate.
When beating egg whites, Chef Madeleine Kamman prefers to use a copper bowl and a large balloon whisk. Her trick for successfully blending the whites into the batter is to first mix in a quarter of the whites, then quickly rewhip the remainder with a pinch of sugar, reincorporating any water that has separated from the beaten whites, before folding them into the mixture.