Fudgy Brownies

1. In a medium saucepan cook and stir butter and chocolate over low heat until melted and smooth. Remove from heat; cool. Preheat oven to 350°F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.

2. Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda; stir flour mixture into chocolate mixture just until combined. If desired, stir in nuts. Pour batter into the prepared baking pan, spreading evenly.

3. Bake for 30 minutes. Cool in pan on a wire rack. If desired, spread Chocolate and Cream Cheese Frosting over cooled brownies. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars.

Chocolate and Cream Cheese Frosting

1. In a small saucepan heat and stir semisweet chocolate pieces over low heat until smooth. Remove from heat; let cool. In a medium bowl stir together cream cheese and powdered sugar. Stir in melted chocolate until smooth.

Rocky Road Brownies:

Sprinkle frosted brownies with 3/4 cup tiny marshmallows and 1/2 cup chopped walnuts.

Mint Brownies:

When preparing brownies, stir in 1/2 teaspoon mint extract with the vanilla. Sprinkle frosted brownies with 1 cup chopped layered chocolate-mint candies.

Raspberry Brownies:

Spread 2/3 cup raspberry preserves evenly over cooled brownies; cool. Frost as directed. Garnish with fresh raspberries.

Malted Brownies:

When preparing brownies, add 1/4 cup malted milk powder with the flour. Frost as directed and sprinkle with 1/2 cup coarsely chopped malted milk balls.

Coffee Brownies:

When preparing brownies, dissolve 1 teaspoon instant espresso coffee powder in 2 teaspoons hot water. Add coffee mixture and 1/2 teaspoon ground cinnamon with the eggs. Prepare frosting as directed, except stir 1/2 teaspoon instant espresso coffee powder into the melted chocolate mixture. Sprinkle frosted brownies with coarsely chopped chocolate-covered coffee beans.

Peanut Butter Brownies:

When preparing brownies, fold 3/4 cup chopped bite-size chocolate-covered peanut butter cups into the batter. Sprinkle frosted brownies with 1/2 cup chopped bite-size chocolate-covered peanut butter cups.

Caramel-Pecan Brownies:

When preparing brownies, use pecans as the nuts. In a microwave-safe bowl microwave 3/4 cup vanilla caramels (16 to 18 caramels) and 1 tablespoon milk on 100% power (high) about 1 minute or until melted, stirring once. Drizzle melted caramel over the batter. Bake and cool as directed. If desired, frost and/or drizzle brownies with additional melted caramel.

Coconut-Almond Brownies:

When preparing brownies, use almonds as the nuts. Sprinkle frosted brownies with 1/2 cup chopped soft coconut macaroon cookies.

Fruit Brownies:

Prepare, cool, and frost brownies as directed. In a small bowl toss together 1/3 cup sliced fresh strawberries and 1/3 cup sliced banana. Sprinkle fruit and 1/4 cup chopped peanuts over brownies. Top servings with whipped cream and, if desired, additional fruit and nuts.

Double-Chocolate Brownies:

When preparing brownies, fold 3/4 cup white chocolate baking pieces into the batter. If desired, sprinkle frosted brownies with assorted chocolate curls and/or shavings.