William Morrow Cookbooks Brownie Tasting

With the holidays right around the corner, all we can talk about is baked goods at William Morrow Cookbooks. This year we decided to try something fun: we picked a brownie recipe from five of our cookbooks and held a tasting. The brownies were baked by a cross-section of Team Morrow: Rachel, Serena, and Lauren in the production editorial department, Suet in the design department, and me, Katherine, in marketing.

Yesterday’s tasting extravaganza was a perfect (and very delicious) celebration of brownies. These five brownie recipes showed this chocolatey favorite in a form for every taste and mood!


Here are the five featured recipes, along with their source cookbook. Choose your favorite–or try them all!

1. Prizewinning Pecan Brownies from The Dahlia Bakery Cookbook by Tom Douglas

If you’re a nut lover, these brownies are for you. We loved the chocolate level in these ones, balanced with the perfect amount of saltiness from the pecans. Definitely prize winning in our opinion!


2. THE Brownie from Duff Bakes by Duff Goldman

This is the quintessential brownie – rich chocolate gooey-ness with the crinkled top, made even better with the addition of semi-sweet chocolate chunks.


3. Dark Fudgy Muscovado Brownies from Real Sweet by Shauna Sever

If you’re looking for a brownie recipe that is classically delicious but with the special feature of a less-processed muscovado sugar, this is the way to go. We loved the fudge-like consistency of these brownies and couldn’t stop eating them!


4. Better Brownies from The Happy Cook by Daphne Oz

We loved these very dark chocolate brownies, and couldn’t believe that black beans and sweet potatoes were used in the recipe. They were rich and flavorful, without being overpoweringly sweet–and their slight edge in the health stakes makes them a terrific everyday option!


5. Knock You Naked Brownies from The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond

Caramel lovers, rejoice! These brownies were loaded with sweet caramel that took the flavor up a notch. We also loved how they were lighter on the chocolate than the rest, using German chocolate cake mix instead of cocoa.


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