There’s something magical about the combination of chocolate and peanut butter. It’s nostalgic, comforting, and always hits the sweet spot. These Stuffed Peanut Butter Brownies are everything you love about classic brownies—but with a surprise inside: a thick, creamy peanut butter layer nestled right in the center. Every bite is rich, fudgy, and utterly irresistible.

I first made these on a rainy weekend when I needed a little pick-me-up, and let’s just say—they vanished fast. Whether you’re baking for a party, a holiday, or just a Tuesday night, these brownies are always a hit.

Short Description

Fudgy, chocolatey brownies with a gooey peanut butter center—these Stuffed Peanut Butter Brownies are an indulgent treat that’s as easy to make as it is delicious to eat.

Ingredients

For the brownie layer:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder

For the peanut butter filling:

• 3/4 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup butter, softened
• 1/2 tsp vanilla extract

Tools Needed

• 9×13 inch baking pan
• Mixing bowls
• Whisk or electric mixer
• Rubber spatula
• Parchment paper (optional, for easy removal)

Instructions

Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease or line a 9×13 baking dish with parchment paper.

Step 2: Make the Brownie Batter
In a large bowl, whisk together the melted butter and sugar. Add eggs one at a time, beating well after each. Stir in vanilla. In another bowl, sift together the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the wet mixture and stir until combined. Set aside.

Step 3: Make the Peanut Butter Filling
In a separate bowl, mix peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy.

Step 4: Layer the Brownies
Pour half of the brownie batter into the prepared pan and smooth out. Drop spoonfuls of the peanut butter mixture over the batter and gently spread it into an even layer. Top with the remaining brownie batter and spread to cover.

Step 5: Bake
Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.

Step 6: Cool & Slice
Let the brownies cool completely before slicing. This helps the peanut butter layer set nicely inside.

Why You’ll Love Them

• Ultra-Fudgy: The brownies are rich and moist, with the perfect chewy texture.
• Peanut Butter Surprise: A creamy, dreamy center that adds the perfect contrast to the chocolate.
• Crowd-Pleaser: These never last long—perfect for bake sales, potlucks, or cozy nights in.

Tips & Variations

• Add a handful of chocolate chips or chopped peanut butter cups to the batter for extra indulgence.
• Want a salty crunch? Sprinkle a bit of flaky sea salt on top after baking.
• Use almond or sunflower butter if you’re avoiding peanuts.

FAQs

Can I freeze these brownies?
Yes! Wrap them tightly in plastic and foil. They’ll keep for up to 2 months in the freezer. Just thaw and enjoy.

Can I use boxed brownie mix?
Absolutely. Use two boxes for a 9×13 pan and prepare the peanut butter filling as written.

How should I store them?
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Final Thoughts

These Stuffed Peanut Butter Brownies are pure comfort. Gooey, chocolatey, and filled with that creamy peanut butter center—they’re like a hug in dessert form. Once you try them, they might just become your new favorite brownie recipe.

It was a sunny spring afternoon when I first baked this Lemon Raspberry Pie. The windows were open, a light breeze was drifting through the kitchen, and the scent of fresh lemons filled the air. I had a few baskets of ripe raspberries just begging to be used, and I wanted to create something light, tart, and sweet—something that felt like sunshine on a plate. This pie was the result, and let me tell you—it’s a keeper.

Creamy lemon filling, a pop of fresh raspberries, and a buttery graham cracker crust. It’s the kind of dessert that makes people pause mid-bite and smile.

Short Description

This Lemon Raspberry Pie is the perfect combination of creamy, tangy lemon filling and juicy raspberries nestled in a buttery graham cracker crust. A fresh, elegant dessert that’s perfect for spring and summer gatherings!

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons melted butter

For the filling:

• 1 can (14 oz) sweetened condensed milk
• 3 large egg yolks
• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 1 tablespoon lemon zest
• 1 cup fresh raspberries

For topping (optional):

• Whipped cream
• Extra raspberries and lemon zest for garnish

Tools Needed

• 9-inch pie dish
• Mixing bowls
• Whisk
• Zester or grater
• Citrus juicer
• Oven

Instructions

Step 1: Preheat & Prep the Crust
Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.

Step 2: Bake the Crust
Bake the crust for 8–10 minutes until golden and set. Let it cool slightly while you make the filling.

Step 3: Make the Lemon Filling
In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy.

Step 4: Add Raspberries
Place fresh raspberries evenly across the cooled crust. Pour the lemon filling over the berries and gently spread to cover.

Step 5: Bake the Pie
Bake the pie for 15–18 minutes, or until the filling is just set and the center jiggles slightly.

Step 6: Cool & Chill
Let the pie cool to room temperature, then refrigerate for at least 4 hours (or overnight) until fully set.

Step 7: Garnish & Serve
Top with whipped cream, more raspberries, and a little lemon zest for a fresh finish. Slice and enjoy!

Why You’ll Love This Pie

• Bright & Refreshing – The tart lemon and juicy raspberries are a match made in dessert heaven.
• Creamy & Dreamy – That smooth filling is simply irresistible.
• No-Fuss Crust – Graham cracker crust is easy, buttery, and so delicious.
• Beautiful Presentation – The pop of color makes it perfect for entertaining.

Tips & Variations

• Substitute blueberries or blackberries if raspberries aren’t in season.
• Add a teaspoon of vanilla extract for extra depth in the filling.
• Use store-bought crust for a quicker version.
• Want it extra lemony? Add a second tablespoon of zest!

FAQs

Can I use frozen raspberries?
Yes, but thaw and pat them dry first to avoid extra moisture in the pie.

How long does this pie last?
Store covered in the refrigerator for up to 3 days. The crust might soften slightly over time, but it’s still delicious!

Can I make it ahead of time?
Absolutely! It’s best chilled, so making it the night before is perfect.

Final Thoughts

This Lemon Raspberry Pie has quickly become a go-to in our house whenever we want something sweet yet refreshing. It’s the kind of dessert that feels fancy enough for guests but simple enough to whip up on a weeknight. Every bite is a little burst of sunshine—and trust me, one slice is never enough.

Chocolate Lasagna is the ultimate dessert for chocolate lovers! This indulgent treat features layers of rich, creamy chocolate and vanilla goodness, with a crunchy crust and a smooth, decadent finish. It’s like a decadent chocolate cake meets a creamy, layered dessert, making it perfect for any special occasion or when you just need something sweet to satisfy your chocolate cravings.

Short Description

This Chocolate Lasagna is a layered dessert made with a rich, no-bake chocolate filling, creamy layers of whipped topping, and a crunchy crust. Perfect for any occasion, it’s a chocolate lover’s dream come true!

Key Ingredients

• 1 package (14 oz) chocolate sandwich cookies (Oreos)
• 1/4 cup melted butter
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 container (12 oz) whipped topping (such as Cool Whip)
• 1 package (3.9 oz) instant chocolate pudding mix
• 3 cups milk
• 1 cup mini chocolate chips (optional for garnish)

Tools Needed

• 9×13-inch baking dish
• Food processor or zip-top bag (for crushing cookies)
• Electric mixer or whisk
• Mixing bowls
• Spoon or spatula

Instructions

Step 1: Prepare the Crust
In a food processor or using a zip-top bag and rolling pin, crush the chocolate sandwich cookies into fine crumbs. Transfer the crumbs to a bowl and mix with the melted butter until well combined. Press the mixture into the bottom of a 9×13-inch baking dish to form a firm crust. Place the crust in the refrigerator to chill while you prepare the other layers.

Step 2: Make the Cream Cheese Layer
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in 1 1/2 cups of whipped topping until fully incorporated. Spread this cream cheese mixture evenly over the chilled cookie crust.

Step 3: Prepare the Chocolate Pudding Layer
In a separate bowl, whisk together the instant chocolate pudding mix and 3 cups of milk. Beat for about 2 minutes, until the pudding thickens. Spread the pudding evenly over the cream cheese layer.

Step 4: Add the Final Topping Layer
Spread the remaining whipped topping (about 1 1/2 cups) over the chocolate pudding layer, smoothing it out with a spatula. This will create a fluffy, creamy top layer for your dessert.

Step 5: Garnish and Chill
If desired, sprinkle mini chocolate chips or shaved chocolate over the top for an extra chocolatey touch. Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld together.

Why You’ll Love This Recipe

• No-Bake – This dessert is easy to make without needing to turn on the oven. It’s perfect for hot days or when you don’t want to heat up the kitchen.
• Chocolate Heaven – If you’re a fan of chocolate, this layered dessert is a dream come true with its rich chocolate pudding, creamy layers, and crunchy crust.
• Make-Ahead – You can prepare it the night before and let it chill overnight, making it an ideal choice for parties or family gatherings.
• Crowd-Pleaser – This dessert is always a hit at gatherings, and it’s perfect for serving a crowd.

Tips & Variations

• Flavor Variations – Try using vanilla sandwich cookies or a graham cracker crust for a different flavor base. You could also add a layer of caramel sauce or peanut butter for a fun twist.
• Add Fruit – Add some fresh raspberries or strawberries as a garnish to balance the richness of the chocolate.
• Make It Extra Chocolatey – Add chocolate shavings or a drizzle of melted chocolate over the top for a more intense chocolate flavor.

Storage Tips

• Store Leftovers – Keep any leftover Chocolate Lasagna covered in the refrigerator. It will stay fresh for up to 4-5 days.
• Freezing – Although this dessert is best served fresh, you can freeze it for up to a month. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

FAQs

Can I use regular pudding mix instead of instant pudding?
For this recipe, instant pudding works best because it thickens quickly. If you use regular pudding mix, you’ll need to cook it according to package directions first and allow it to cool.

Can I make this dessert ahead of time?
Yes, this dessert actually tastes better after being refrigerated for a few hours or overnight, allowing the flavors to meld together.

Can I use a different type of cookie for the crust?
Yes! While chocolate sandwich cookies are traditional, you can use any cookie that complements chocolate, like graham crackers or vanilla wafer cookies.

Final Thoughts

Chocolate Lasagna is the perfect dessert for anyone who loves layers of creamy, chocolatey goodness. The combination of the crunchy cookie crust, smooth cream cheese layer, rich chocolate pudding, and fluffy whipped topping makes for a dessert that’s not only delicious but also fun to make. Whether you’re serving it for a special occasion or as a simple weeknight treat, this indulgent dessert is sure to impress!

Cinnamon Roll Bliss Bars are a dreamy dessert that combines the irresistible flavors of a cinnamon roll in a convenient, easy-to-make bar form. With a soft, fluffy base, a swirl of cinnamon sugar, and a sweet glaze, these bars are the perfect treat for breakfast, brunch, or dessert. They’re a comforting, indulgent treat that’ll leave you wanting more!

Short Description

These Cinnamon Roll Bliss Bars offer the sweet, spiced goodness of cinnamon rolls without the fuss. With a soft, pillowy base and a decadent cinnamon swirl, topped with a rich glaze, they’re the perfect treat to enjoy with a cup of coffee or tea.

Key Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1/4 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar
• 2 tablespoons milk (for the glaze)
• 1/2 teaspoon vanilla extract (for the glaze)

Tools Needed

• 9×13-inch baking dish
• Medium mixing bowl
• Whisk
• Electric mixer or hand whisk
• Spoon or spatula
• Small bowl for the glaze
• Measuring spoons and cups

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper for easy removal of the bars once baked.

Step 2: Prepare the Cinnamon Roll Base
In a medium mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.

Step 3: Add Eggs and Vanilla
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 4: Combine Dry Ingredients and Milk
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. The batter should be smooth and thick.

Step 5: Make the Cinnamon Sugar Swirl
In a small bowl, combine the brown sugar and cinnamon. Set aside.

Step 6: Layer the Batter and Cinnamon Sugar
Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon sugar mixture over the top of the batter, then gently swirl it into the batter using a knife or skewer. You can create a marbled effect by swirling the cinnamon sugar throughout the batter.

Step 7: Bake the Bars
Bake the bars in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. The bars should be golden brown and slightly firm to the touch.

Step 8: Make the Glaze
While the bars are baking, make the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl until smooth.

Step 9: Glaze the Bars
Once the bars have finished baking, remove them from the oven and let them cool for about 10 minutes. Drizzle the glaze over the warm bars, spreading it evenly to cover the surface.

Step 10: Slice and Serve
Allow the bars to cool completely before slicing into squares. Serve them with a cup of coffee or tea for the ultimate treat.

Why You’ll Love This Recipe

• Cinnamon Flavor – The warm, comforting cinnamon sugar swirl makes every bite a cozy experience.
• No Yeast – These bars give you the delicious taste of cinnamon rolls without the need for yeast or rising time, making them a quick and easy treat.
• Sweet Glaze – The rich, sweet glaze adds the perfect finishing touch, making these bars extra indulgent.
• Perfect for Sharing – A great recipe to serve at parties, potlucks, or family gatherings. Everyone will love these bars!

Tips & Variations

• Add Nuts – For a crunchy texture, you can add chopped walnuts or pecans to the cinnamon sugar swirl.
• Fruit Add-ins – Try adding some fresh or dried fruit, like raisins or chopped apples, to the batter for added flavor and texture.
• Make it Gluten-Free – You can substitute the all-purpose flour with a 1:1 gluten-free flour blend if you’re looking for a gluten-free option.

Storage Tips

• Store Leftovers – Keep the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
• Freeze for Later – Freeze the bars for up to 3 months. Simply place them in a freezer-safe container or bag, and thaw at room temperature when ready to enjoy.

FAQs

Can I use a different type of flour?
All-purpose flour works best for this recipe, but if you prefer a gluten-free version, you can try using a gluten-free flour blend.

Can I add frosting instead of glaze?
Yes! If you want extra sweetness, you can replace the glaze with cream cheese frosting for a richer flavor.

How do I know when the bars are done baking?
The bars are done when they’re golden brown around the edges and a toothpick inserted in the center comes out clean.

Final Thoughts

Cinnamon Roll Bliss Bars are the perfect way to indulge in the flavors of cinnamon rolls without all the work. With a soft, fluffy base and the sweet, spiced swirl of cinnamon sugar, these bars are a heavenly treat for any time of the day. Whether you’re serving them for breakfast, dessert, or a sweet snack, these bars are sure to be a hit with everyone!

It was a crisp fall afternoon—the kind where the leaves crunch underfoot, and the air smells like woodsmoke and cozy sweaters. I had a craving for something sweet but not overly rich—something with that nostalgic, autumn flavor. Maple came to mind instantly. There’s something so comforting about the warm, mellow sweetness of real maple syrup. And so, these soft, chewy maple cookies with a drizzle of maple icing were born.

The moment they came out of the oven, the kitchen smelled like a maple dream. I couldn’t wait for them to cool before whisking together a simple glaze and letting it drizzle down in delicate, golden lines. One bite, and I was hooked—soft, lightly spiced cookies with just the right touch of sweetness. These have become a seasonal favorite in our home, but honestly? They’re too good to save just for fall.

Short Description

These soft and chewy maple cookies are bursting with real maple flavor and topped with a simple maple icing that adds the perfect sweet finish. Cozy, comforting, and easy to make—these cookies are a must-bake for maple lovers.

Key Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup (Grade A dark or amber preferred)
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)

For the Maple Icing:

• 1 cup powdered sugar
• 2–3 tbsp pure maple syrup
• 1–2 tsp milk or cream (as needed for consistency)

Tools Needed

• Mixing bowls
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Wire rack

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Cream the Butter and Sugar
In a large bowl, cream the softened butter and brown sugar together until light and fluffy.

Step 3: Add the Wet Ingredients
Beat in the maple syrup, egg, and vanilla extract until smooth and well combined.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 5: Scoop and Bake
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are just golden. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Make the Maple Icing
In a small bowl, whisk together the powdered sugar and maple syrup. Add milk or cream a little at a time until the icing is smooth and drizzly.

Step 7: Ice the Cookies
Once the cookies are completely cool, drizzle the icing over the top using a spoon or piping bag. Let the icing set before serving (if you can wait!).

Why You’ll Love These Cookies

• Real Maple Flavor – Both the cookie and the icing are sweetened with real maple syrup.
• Soft & Chewy Texture – Buttery and tender, just the way homemade cookies should be.
• Simple to Make – No chilling needed—ready in under 30 minutes.
• Perfect for Gifting – They pack well and look beautiful with that shiny maple drizzle.

Tips & Variations

• Maple Sugar Bonus – Sprinkle with a touch of maple sugar for extra flair.
• Nutty Twist – Add chopped pecans or walnuts for crunch.
• Make Them Sandwich Cookies – Use the icing as a filling between two cookies for a decadent treat.
• Vegan-Friendly – Use plant-based butter and a flax egg to make them vegan.

Storage Tips

• Room Temp: Store in an airtight container for up to 5 days.
• Freezer: Freeze cookies (without icing) for up to 2 months. Thaw and ice when ready to serve.

FAQs

Can I use imitation maple syrup?
You can, but the flavor won’t be as rich. Pure maple syrup really makes a difference!

Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking.

How long does the icing take to set?
About 20–30 minutes at room temperature, depending on humidity.

Final Thoughts

These Maple Cookies with Maple Icing are like a cozy sweater in dessert form—comforting, warm, and full of sweet, nostalgic flavor. They’re simple enough for a weekday bake but special enough to share during the holidays or at a fall gathering. Once you try them, they’re bound to become a staple in your recipe collection—because who can resist a buttery, maple-kissed cookie with just the right amount of icing?

It was during one of those cozy winter nights, the kind where you want something indulgent after dinner, that I first made this Baileys Chocolate Cheesecake Trifle. I had a bottle of Baileys calling my name, some leftover brownies, and a spark of inspiration. What came together was nothing short of magic: rich layers of creamy cheesecake filling, decadent chocolate, and just a whisper of Irish cream that makes it feel like a grown-up treat.

It’s now my go-to dessert when I want to impress guests or just treat myself to something utterly luxurious without spending hours in the kitchen.

Short Description

This Baileys Chocolate Cheesecake Trifle is an indulgent, layered dessert with rich chocolate brownies, fluffy Baileys cheesecake mousse, and chocolate pudding, all topped with whipped cream and chocolate shavings. Perfect for holidays, parties, or any time you want to spoil yourself.

Key Ingredients

• 1 batch of brownies, cooled and cut into cubes (store-bought or homemade)
• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup Baileys Irish Cream
• 1 cup heavy whipping cream, whipped
• 1 (3.9 oz) box instant chocolate pudding mix
• 2 cups cold milk
• 1 tub whipped topping (like Cool Whip), for layering
• Chocolate shavings or chips, for garnish

Tools Needed

• Hand mixer or stand mixer
• Mixing bowls
• Trifle bowl or individual dessert cups
• Rubber spatula
• Knife and cutting board

Instructions

Step 1: Make the Chocolate Pudding
In a bowl, whisk together the chocolate pudding mix and cold milk for 2 minutes until thickened. Set aside in the fridge to chill.

Step 2: Prepare the Cheesecake Layer
Beat the softened cream cheese and powdered sugar together until smooth. Slowly mix in the Baileys Irish Cream. Fold in the whipped heavy cream gently until the mixture is light and fluffy.

Step 3: Layer the Trifle
In a large trifle dish or individual serving glasses, start with a layer of brownie cubes. Add a layer of the Baileys cheesecake mixture, then a layer of chocolate pudding. Repeat the layers until the dish is full.

Step 4: Top It Off
Finish with a generous layer of whipped topping and garnish with chocolate shavings or mini chips.

Step 5: Chill Before Serving
Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and the texture to set beautifully.

Why You’ll Love This Dessert

• Rich & Creamy – The cheesecake mousse is fluffy and luxurious with a hint of Irish cream.
• Easy to Make Ahead – Perfect for entertaining or holidays.
• Grown-Up Flavor – A fun, boozy twist that’s still family-friendly if you use Baileys-flavored creamer instead.
• Customizable – Swap brownies for chocolate cake or cookies if you’d like.

Tips & Variations

• No Baileys? Use Irish cream-flavored coffee creamer or leave it out for a non-alcoholic version.
• Add Crunch: Sprinkle crushed Oreos, toffee bits, or chopped nuts between layers.
• Make It Mini: Serve in mason jars or dessert cups for individual portions.

Storage Tips

• Fridge: Store covered in the refrigerator for up to 3 days.
• Freezer: Not recommended, as the textures of the layers may change after freezing.

FAQs

Can I make this without alcohol?
Yes! Use a Baileys-flavored creamer or skip it altogether—it’s still delicious.

Can I use store-bought brownies?
Absolutely. This dessert is all about convenience and indulgence.

Can I use homemade whipped cream instead of Cool Whip?
Yes, fresh whipped cream works beautifully in this trifle.

Final Thoughts

This Baileys Chocolate Cheesecake Trifle is the kind of dessert that makes you close your eyes with the first bite. It’s indulgent without being too heavy, and the layers of texture—from fudgy brownies to silky cheesecake mousse—are just heavenly.

It’s a show-stopper on any dessert table and a dreamy treat for those nights when you just want to spoil yourself. Once you make it, I promise it’ll become a repeat request.