This chocolate brownie, developed by chef Maida Heatter from a Palm Beach deli's recipe, was a standout at a 1988 culinary ...

This chocolate brownie, developed by chef Maida Heatter from a Palm Beach deli's recipe, was a standout at a 1988 culinary fest in Washington, D.C.

1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish or line it with parchment paper.

287 calories 5.7g protein 2.2g fat 60.5g carbs 3.6g fiber Try this recipe: Gluten Free Brown Rice Flour Brownies (The Roasted Root).

2. Bring a small saucepan of water to a boil. Remove it from the heat. In a bowl, combine the unsweetened chocolate and ...

TIP: For best results, refrigerate your brownies for 2–3 hours after baking. The cool temperature helps the chocolate ...

Preheat oven to 425°F. Cut rhubarb halves to fit a 9-inch springform pan. Place rhubarb strips on a baking sheet lined with parchment paper. Bake in preheated oven until rhubarb strips just begin ...

Ingredients (serves four as a side dish or starter) 120g flaked almonds 500g extra-fine green beans, trimmed leaves from a 30g bunch of mint 3 ripe peaches (total weight about 225g), thinly sliced ...

Put the chocolate and butter in a heatproof bowl and put in the oven. Set the oven to 190C/170C Fan/Gas 5 (the chocolate and butter will melt as the oven heats up). After 3 minutes, give the ...

Combine butter, brown sugar, and honey in a saucepan. Cook over medium, stirring occasionally, until butter is melted, about 3 minutes. Remove from heat, and let cool completely, about 15 minutes.