The world is full of delicious desserts. Brownies, though, are a classic. They’re inherently nostalgic, sweet but not necessarily a sugar bomb. Plus, if you have even a moderately stocked pantry, brownies are almost always possible — and quick. You can riff on them in so many ways, too. Here are a few of our favorite variations from our archives:

Ultimate Brownies (above). Yes, the ingredient amounts are somewhat eye-popping, but there’s a reason this recipe (previously known as Man-Catcher Brownies) is a fan favorite. These brownies are thick, moist and really, really chocolaty. Feel free to cut them into smaller pieces, as a little goes a long way. You can also add mix-ins (nuts, chips, etc.) to taste.

(Goran Kosanovic for The Washington Post)

Brownies With Raspberry Jam SwirlRaspberries and chocolate deserve to be together, and you’ll love the way the tart jam plays off the rich brownie. This recipe is especially great because it uses cocoa powder instead of bars, putting them even more in reach for on-a-whim baking. Bonus: Everything comes together in one bowl.

(Deb Lindsey for The Washington Post)

Brownie-Stuffed Tollhouse CookiesWhat could be better than a brownie? A brownie inside a chocolate chip cookie! Neither component is too difficult to make, and the extra effort to combine them is so worth it. Even if you started with (gasp) store-bought brownies, we won’t tell a soul.

(T. Susan Chang)

Dark, Fudgy Muscovado Brownies. In an effort to use less refined sugars, this recipe calls for dark muscovado sugar and brown rice syrup. Both are easier to find these days in well-stocked grocery stores, but if you don’t have them, you can swap in brown sugar for the muscovado and honey, maple syrup or barley malt syrup for the brown rice syrup, reducing the amount slightly to about a generous 2 tablespoons.

(Deb Lindsey for The Washington Post).

Toasted Marshmallow Brownie KrinklesBrownie meets cookie meet s’mores in this showstopper treat. The recipe makes upward of three dozen. Thankfully, the cookies can be stored for up to a week, although I’d be lying if I said I thought they’d stick around that long.

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