These blondies gift you the ultimate trifecta of baking – white chocolate, macadamia and raspberry. And, who could ever say no to a roasted white chocolate ganache?

Two beloved desserts unite in these festive bites.

Tracey Pattison uses autumn's abundant pears as the perfect partner for chocolate and coffee in this spectacular loaf.

Someone say International Pretzel Day? With this recipe we're happy to declare everyday a holiday.

"These brownies are perfect to eat on their own, or you can eat them warm with a scoop of vanilla ice cream and a drizzle of salted caramel. They will keep in the freezer for up to 1 month when wrapped well in plastic wrap." – Kirsten Tibballs

In terms of fudgy, gooey, chocolatey deliciousness, it's hard to beat a brownie, especially this one. This recipe is an extract from Valli Little's book, My Kind of Food (Harper Collins, $39.99).

All you need is a food processor is to make these quick and easy brownies that are topped with ricotta icing that makes for just the right amount of sweetness.

You'll want to make two batches of these decadent fudgy brownies, they'll go that quick. This recipe originally appeared in Cooking with Tenina: More great recipes for the Thermomix, by Tenina Holder.

These all natural brownies are laden with pretty raspberry jam jelly, yet they're only sweetened by dates and natural maple syrup. Cacao powder adds a kick of antioxidants.

Need an excuse to eat even more chocolate this Easter? Or just use up the leftover eggs laying around the house? Just add two pantry staples and this decadent chocolate brownie will be ready in no time.

It’s Billie McKay’s favourite time of year, and her fudgy brownies spiked with whisky make for a decadent gift, if you can part with them.

Forget rolling out the dough, chilling it and cutting into individual cookies: this simple ‘sheet cookie’ is something between a brownie and a biscuit – and better than both. It’s fudgy and nutty, with molten bursts of white, dark and milk chocolate

Using sourdough starter to ferment the flour makes this a better-for-you brownie. Begin this recipe one day ahead.

This is an edited extract from Dessert Person by Claire Saffitz, (Clarkson Potter/Publications, $61.99). Photography by Alex Lau.

Rich, indulgent and silky-smooth, these delicious chocolate brownies will put a pep in your step with the addition of a luxurious espresso ganache (and a few sips of coffee in the mixture, too.)