This chocolate brownie recipe, developed for TODAY.com by chef Justin O'Connor of the Guinness Storehouse in Dublin, gets extra richness and depth of flavor from — you guessed it — Guinness beer.

Preparation For the cake: 1. Preheat oven to 350 F. 2. Place a small saucepan over low heat and add in the milk and instant coffee. Once the milk warms and begins to release steam, remove from ...

8. Reduce oven temperature to 250°. Line a small rimmed baking sheet with parchment paper. Scatter white chocolate chips on parchment, and bake in 10-minute increments, smoothing and respreading ...

Leave to cool a little and then pour the icing over the cake, spreading it out with a palette knife. If making the feather decoration, melt 100g of white chocolate and then place it in a piping ...

Place the sugar with one-half cup water in a small pan and stir to dissolve. Bring the mixture to a gentle boil and cook without stirring for 3 minutes. Then boil for 5 to 10 minutes more ...

Called a black-and-white, it’s a 6-inch-wide, cake-like cookie iced with equal amounts of thick chocolate and vanilla frosting. New York bakeries, delis and grocery stores sell loads of them.

In honor of the romantic holiday, Mercedes Gonzalez Mayo of Long Island, New York, is offering a Valentine’s Day bark recipe, which she shared to Instagram on Sunday, Jan. 29.

Find the recipe in The Great British Baking Show’s “Kitchen Classics: Signature Bakes from the Heart of the Home with Recipes by Paul Hollywood, Prue Leith and The Bakers” (Mobius, $35).