An easy recipe for entertaining or family baking, this delicious and simple choc-hazelnut fudge brownie is sure to win hearts... and tummies.

Fresh raspberries are the perfect fruit to complement this rich slice.

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).

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

“These rich, decadent morsels are the perfect caffeine hit to be enjoyed with your coffee (or when you just can’t get your hands on one). Cut as you go so the brownie doesn’t dry out.” – Lucy Nunes

This blondie is comforting in many ways. One, it’s delicious, and two, you feel amazing when you see how many half-empty packets of chocolate you can use up.

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?

Take your brownies to the next level with this miso caramel dream. Images and text from Australian Food by Bill Granger (Murdoch Books, $49.99). Photography by Mikkel Vang.

Everyone’s favourite chocolate treat just got a whole lot better, incorporated into these delicious skillet brownies that are dangerously irresistible. You’ll need 4 x 8cm, 200ml-capacity skillets or 4 x 200ml ramekins for this recipe.

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

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

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.)

A decadent dessert designed to be eaten straight from the pan.

Pure, unapologetic, chocolatey goodness. Go on, you know you want to.

"Wattleseed is usually roasted, to bring out its nutty and smoky flavours, and is available in whole seeds or ground. An unsung hero, wattleseed can be used in everything from casseroles and curries to cakes and ice cream. Resist the temptation to cut into these straight out of the oven - they need to chill in the fridge overnight first." – Mindy Woods Recipe note: Begin this recipe a day ahead. You’ll need a 30cm x 20cm slice pan. This is an edited extract from Karkalla at Home by Mindy Woods, published by Murdoch Books, AUD$49.99.