Hello and welcome to Five Weeknight Dishes. This week we’re doing something new: desserts. Last Friday I asked if you’d be interested, and I’ve never received so many emails. (If you’re feeling cheated and want your dinner recipes, take a look at these suggestions for some excellent midweek options from my boss Sam Sifton.)
Choosing this week’s recipes was both very easy and very difficult – simply because I know exactly what I want to bake if I need something sweet on request (these recipes can be made in two hours or less), due to what Of all the agonizing choices is difficult about, so is my love for the baking recipes on NYT Cooking. Like Dorie Greenspan’s Swedish almond cake. Samantha Seneviratines Double Chocolate Chip Cookies. Susan Spung’s brown sugar anise cookies. I could go on and do it below.
Do you love that you just want the chicken during the week? I am Dearemily@nytimes.com. The lines are open.
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Here are five desserts for the week:
3. New classic brownies
I really thought about giving you a cookie, cake, or brownie to meet your chocolate needs. But I came to the conclusion that nothing beats a brownie, ideally served with a small, very cold glass of milk. I’m not sure if this brownie is supposed to be fudgy or cake-like: obviously, it should be fudgy. This recipe from cookbook author Alice Medrich is my favorite. Other excellent brownies to consider: maximalist pecan pie brownies; vegan brownies with tahini and halwa; flourless beet brownies.
4th Nutella banana bread
Banana bread is one of my lifelong favorites, and I like it best when it is heavily covered with chocolate chips. Yossy Arefi goes a step further and adds Nutella strudel. Imagine eating this on the couch while you “Call My Agent!” (OK, I am.) Try this recipe for a more classic and delicious chocolate banana bread. and this banana bread is a twist on a more traditional spice bread.
Check out this recipe.