Tasty - Tasty Dessert : All the Sweet You Can Eat (An Official Tasty Cookbook)

ACKNOWLEDGMENTS

Producers

Kiano Moju

Hector Gomez

Matthew Johnson

Tiffany Lo

Rie McClenny

Nathan Ng

Claire Nolan

Greg Perez

Hitomi Aihara

Adam Bianchi

Jody Tixier

Julie Klink

Cedee Sandoval

Isabel Castillo

Alix Traeger

Andrew Ilnyckyj

Joey Firoben

Crystal Hatch

Ryan Panlasigui

Rachel Gaewski

Kahnita Wilkerson

Betsy Carter

Katie Aubin

Chris Salicrup

Cyrus Kowsari

Diana Lopez

Scott Loitsch

Merle ONeal

Vaughn Vreeland

Jordan Kenna

Brenda Blanco

Gwenaelle Le Cochennec

Pierce Abernathy

Alvin Zhou

Marie Telling

Andrew Gauthier

Frank Tiu

Matthew Ciampa

Ashley McCollum

Angela Ruffin

Maira Correa

Tanner Smith

Nick Guillory

Bryanna Duca

Stephen Santayana

Lauren Weitz

Gabi DAddario

Stevie Ward

Claire King

Alexis deBoschnek

Chloe Morgan

Carrie Hildebrand

Angie Thomas

Dee Robertson

Kate Staben

Mike Goodman

Camille Bergerson

Swasti Shukla

Hannah Williams

Becca Park

Allex Tarr

Jess Maroney

Mike Price

Dylan Keith

Tracy Raetz

Ryan Panlasigui

Grace Lee

Robert Gilstrap

Ken Orlino

Liza Kahn

Katie Schmidbauer

Nora Campbell

Melissa Ng

Sarah Freeark

Leigh Riemer

Brendan Kelly

Jordan Ballantine

Matt Cullum

Ellie Holland

Evelyn Liu

Toby Stubbs

Gaspar Jose

Isadora Manzaro

Suria Rocha

Guta Batalha

Vitor Hugo Tsuru

Agatha Da Hora

Leticia Almeida

Vanessa Hernandez

Lucia Plancarte

Karla Agis

Gus Serrano

Erich Mendoza

Javier Aceves

Thilo Kasper

Dani Beck

Sebastian Fiebrig

Pierre dAlmeida

Pierre Michonneau

Jun Tsuboike

Yui Takahashi

Saki Yamada

Daisuke Furuta

Daiki Nakagawa

Rumi Yamazaki

Ryo Yamaguchi

Sonomi Shimada

Sam Balinghasay

Sara Gulotta

Randy Karels

Swati Vauthrin

Graham Wood

Ryan Inman

Will Kalish

Jeremy Back

Edgar Sanchez

Jess Anastasio

Caitlin Osbahr

Amir Shaikh

Meghan Heintz

Emma Byrne

Shema Kalisa

Sami Simon

Kiyana Salkeld

Paul Marino

Dan Tann

Steve Peterson

Charlyn Buchanan

Jay Henry

Bloggers, chefs, and recipe developers who inspired some of the recipes in this book

No-Bake 16-Layer SMores CakeMy Kaotic Kitchen

Sticky Bun CakeTwisted Food

Hong KongStyle Egg Custard TartsChina Sichuan Food

Dairy-Free Carrot CakeLoving It Vegan

Checkerboard Cake My Cake School

Super-Soft Banana Bread CookiesThe Girl Who Ate Everything

Crme Brle CookiesFine Cooking

Striped Cookies & Cream CakeYotam Ottolenghi

Peach CobblerStuffed BeignetsThe Sits Girls

Berries and Cream Puff RingJoy of Baking

Soft and Chewy SnickerdoodlesCake Whiz

Rocky Road Ice Cream CakeKraft Recipes

Salted Caramel BrowniesSomething Swanky

Chocolate Ripple CheesecakeAmanda Tastes

Everyone at Clarkson Potter

Amanda Englander

Gabrielle Van Tassel

Stephanie Huntwork

Jan Derevjanik

Marysarah Quinn

Chloe Aryeh

Mark McCauslin

Ivy McFadden

Philip Leung

Merri Ann Morrell

Alexandria Martinez

Linnea Knollmueller

Derek Gullino

Aislinn Belton

Kate Tyler

Carly Gorga

Natasha Martin

Aaron Wehner

Doris Cooper

Jill Flaxman

Katie Ziga

Christine Edwards

John Dawson

David Sanford

Original recipe developer

Ben Mims

Recipe testers

Megan Cornell

Jackie Park

DENSE & FUDGY

one brownie 100 ways

makes 24 brownies

These brownies are chocolatey and a little gooey when you take them out of the oven. If you have the faith (and patience) to let them cool completely, youll avoid molten chocolate and be rewarded with truffle-like bars. For those of you who like a slightly cakier brownie with some chew (we wont judge), go for those perimeter pieces. The rest of us will fight for the middle.

If you need some crunch, creaminess, or pop, weve got a hundred ideas for doodads and embellishments to fold into the batter at the very last moment.

1 cups (2 sticks) unsalted butter , plus more, at room temperature, for greasing

8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped

cup unsweetened Dutch-processed cocoa powder

1 tablespoon espresso powder

2 cups granulated sugar

cup packed dark brown sugar

2 teaspoons kosher salt

2 teaspoons vanilla extract

6 large eggs

1 cup all-purpose flour

1. Preheat the oven to 350F. Grease a 9 by 13-inch dark metal baking pan with butter, then line it with parchment paper, leaving 1 inch of overhang on all sides, and grease the parchment.

2. In a heatproof liquid measuring cup, combine the chopped chocolate, cup of the cocoa powder, and the espresso powder.

3. Bring the butter to a boil in a small saucepan over medium heat. Pour the hot butter over the chocolate mixture and let sit for 2 minutes, undisturbed, then whisk until smooth.

4. Combine the granulated sugar, brown sugar, salt, vanilla, and eggs in a large bowl. Using a handheld mixer, beat on high speed until light and fluffy, about 10 minutes. The texture will be similar to that of pancake batter.

5. With the mixer running, pour in the chocolate mixture and beat until smooth. Sift the remaining cup cocoa powder and the flour into the batter and use a rubber spatula to gently fold them in until just combined.

6. Pour the batter into the prepared pan and smooth out the top with the spatula. Bake until lightly puffed on top, about 20 minutes. Remove the baking pan from the oven (keep the oven on) and lightly tap the pan against a flat surface once or twice until the brownies deflate slightly.

7. Return the pan to the oven and bake until a wooden skewer inserted halfway between the center and the sides comes out with just a few crumbs attached, about 20 minutes more. The center of the brownies will seem underbaked, but the brownies will continue to set as they cool. Transfer the baking pan to a wire rack and let the brownies cool completely in the pan, about 2 hours.

8. Using the parchment paper as handles, lift the cooled brownies out of the pan and set them on a cutting board. Cut into 24 bars and serve or store in an airtight container at room temperature for up to 1 week.

MIX-INS

After folding in the flour and cocoa powder at the end of Step 5, stir in 1 cup of mix-ins from the first section; 2 tablespoons of mix-ins from the second section; or, after the batter is smoothed in the pan, swirl cup of mix-ins from the third section on top, before baking.

1 cup

Chopped dark chocolate

Chopped walnuts

Chopped pecans

Chopped peanuts

Chopped almonds

Chopped pistachios

Chopped macadamias

Chopped hazelnuts

M&Ms

Oreos, chopped

Pretzels, chopped

Potato chips, lightly crushed

Peanut butter cups, chopped