Basic Brownies And Variations

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 cup butter or 1/2 cup margarine
• 1 cup semi-sweet chocolate chips
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips

Recipe

• 1 heat oven to 350 degrees. line an 8 inch square baking pan with foil, letting foil extend above pan on 2 sides. coat with nonstick spray.
• 2 whisk flour, cocoa and baking powder in a medium bowl until thoroughly blended.
• 3 melt butter and the 1 cup chocolate chips in a medium saucepan over low heat, stirring as needed. remove form heat; whisk in sugar, then eggs and vanilla until blended. scrape into flour mixture; stir until smooth. stir in the 1/2 cup chips. spread in prepared pan.
• 4 bake 25 to 30 minutes or until a wooden pick inserted in center comes out with moist crumbs attached. cool in pan on a wire rack.
• 5 lift foil by ends onto cutting board. cut into 16 squares.
• 6 brownie sundaes: prepare basic brownies through step 5. cut into 9 squares. chocolate sauce: bring 1/3 cup water to a boil in a small saucepan or microwave-safe bowl. remove from heat; add 1 cup semisweet chocolate chips and 1 teaspoon vanilla extract; stir until chocolate melts and sauce is smooth. top each brownie with a scoop of ice cream, then warm chocolate sauce.
• 7 brownie pizza: coat a 12 inch pizza pan with nonstick spray. prepare basic brownies batter; spread in prepared pan. sprinkle the 1/2 cup chocolate chips around edge. bake 15 to 20 minutes until a wooden pick inserted in center comes out clean. sprinkle 1 cup chocolate chips in middle, let stand 5 minutes until soft, then spread to edge of semisweet chips. immediately sprinkle with crispy m & m's and gummy fruits (about 1/4 cup each). let cool. cut into 12 wedges.
• 8 brownie drop cookies: coat foil-lined baking sheets with nonstick spray. prepare basic brownies batter using only 1/2 stick butter or margarine. stir in 1 cup each chocolate chips and chopped walnuts. let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheets. bake immediately for 12 minues or until cookies are puffed and shiny. cool on foil 1 to 2 minutes, then remove to a wire rack to cool completely.
• 9 brownie coffeecake: streusel topping: put 1/2 cup each flour, light brown sugar and chopped pecans and 1/2 stick softened butter in a bowl. work with a fork until coarse crumbs form; set aside. coat a 9 inch springform pan with nonstick spray. prepare basic brownies batter increasing flour to 1 1/4 cups, adding 1/2 teaspoon baking soda to the flour mixture and stirring in 3/4 cup reduced-fat sour cream after the eggs and vanilla. spread in prepared pan; sprinkle with streusel. bake 50 to 55 minutes or until a wooden pick inserted in center of cake comes out clean.
• 10 brownie cupcakes with cream cheese frosting: line 12 regular muffin cups with paper or foil liners. prepare basic brownies batter, adding a 3.8 oz box instant chocolate pudding to the ingredients in step 2 and 2 extra large eggs in step 3. spoon into lined cups. bake 30 to 33 minutes or until a wooden pick inserted in cemters comes out with moist crumbs attached. cool in pan on wire rack; remove from pan. frosting: mix 2 ounces softened cream cheese and 1/2 stick softened butter or margarine in a medium bowl. add 1 1/4 cups confectioners' sugar and 1/2 teaspoon vanilla extract; stir with a rubber spatula until smooth and well blended. spread on cooled cupcakes.