Layers of chocolate and toffee dotted with chopped pecans top a buttery crust in a classic bar cookie.

Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but are softer and more substantial. Get the recipe for Classic Blondies »

These cakey brownies are loaded with gooey caramels and marshmallows, crunchy nuts, and melty shards of chocolate. Get the recipe for Rocky Road Brownies »

Fudgy brownies make an ideal base for a decadent ice cream sundae.

A chocolate-, almond-, and coconut-enriched graham crust supports a dense layer of buttercream topped with a slick of semisweet chocolate. Get the recipe for Nanaimo Bars »

Lemon bars are a light, brightly-flavored dessert, best served with a sprinkling of confectioners’ sugar. Get the recipe for Lemon Bars »

Sweetened with ripe persimmons and dates, and coated with a tart, toothsome, lemon-sugar glaze, these bars are a wonderful celebration of late-fall fruits. Get the recipe for Lemon-Glazed Persimmon Bars »

Pecan Squares

A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of The Ladies’ Home Journal. This brownie recipe, which calls for the smallest amount of flour, produces incredibly chewy bars with a full but mellow chocolate flavor. Get the recipe for Katharine Hepburn’s Brownies »

Instant espresso powder and chocolate-covered espresso beans gives SAVEUR staffer Krystal Stone’s iced brownies a concentrated flavor and a zingy, caffeinated boost. See the recipe for Krystal’s Espresso Brownies

These shortbreads get their spicy kick from ground cardamom and ginger.

Serve these chewy dessert squares in shallow bowls, with a pitcher of cream to be poured over the top.

Chewy Fruit and Nut Granola Bars

These shortbread bars, with their extravagant double-layered topping—rich caramel and a crumbly butter streusel—are the perfect dessert to satisfy your sweet tooth.