Chocolate Fudge Brownies

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 4 (1 ounce) unsweetened chocolate squares
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsel

Recipe

• 1 microwave chocolate squares in a microwave-safe bowl at medium (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. stir until smooth.
• 2 beat butter and sugar at medium speed with an electric mixer until light and fluffy. add eggs, 1 at a time, beating just until blended after each addition. add melted chocolate, beating just until blended.
• 3 add flour, beating at low speed just until blended. stir in vanilla and chocolate morsels. spread batter into a greased and floured 13- x 9-inch pan.
• 4 bake at 350° for 35 to 40 minutes or until center is set. cool completely on wire rack. cut into squares.
• 5 praline-pecan brownies: prepare and bake chocolate fudge brownies as directed; cool completely. spread uncut brownies evenly with chocolate glaze; sprinkle evenly with 2 cups coarsely chopped praline pecans.
• 6 caramel-coconut-pecan brownies: prepare batter for chocolate fudge brownies as directed; spread batter into a greased and floured 13- x 9-inch pan. sprinkle batter evenly with 2 cups sweetened flaked coconut, 1 (12-ounce) package semisweet chocolate morsels, and 1 1/2 cups chopped pecans. drizzle evenly with 1 (14-ounce) can sweetened condensed milk. bake at 350° for 50 to 55 minutes or until golden brown and center is set. makes 32 brownies. prep: 20 min., bake: 55 minute.
• 7 chocolate fudge cheesecake: sprinkle 1/2 cup toasted, chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans. prepare chocolate fudge brownie batter as directed. divide batter evenly between pans, spreading over chopped pecans.
• 8 beat 4 (8-ounce) packages of softened cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. add 7 large eggs, 1 at a time, beating just until blended after each addition. stir in 2 teaspoons vanilla extract. divide cream cheese mixture evenly between each pan, spreading over brownie batter.
• 9 bake at 325° for 1 hour and 15 minutes or until set. remove from oven; cool completely on wire racks. spread top of each cooled cheesecake with 1 recipe chocolate glaze; cover and chill 8 hours. remove sides of pans before serving. garnish, if desired, with fresh mint sprigs and sliced strawberries. makes 2 (9-inch) cheesecakes. prep: 30 min.; bake: 1 hr., 15 min.; chill: 8 hours.
• 10 note: we topped each cheesecake with 1 full recipe of chocolate glaze. for a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.
• 11 peppermint brownie tarts: prepare batter for chocolate fudge brownies as directed. divide batter evenly between 2 greased and floured 9-inch tart pans with removable bottoms. bake at 350° for 20 minutes or until center is set. cool completely on wire racks.
• 12 beat 1/2 cup softened butter at medium speed with an electric mixer until creamy; gradually add 1 (16-ounce) package powdered sugar alternately with 1/3 cup milk, beating at low speed after each addition. stir in 1/4 teaspoon peppermint oil. divide butter mixture between each tart, spreading evenly over cooled brownies in pans; cover and chill 1 hour or until firm. divide 1 recipe chocolate glaze evenly between each tart, spreading over chilled butter mixture in pans. sprinkle 1/2 cup crushed peppermint candy canes around outer edge of each tart. makes 2 (9-inch) tarts. prep: 30 min., bake: 20 min., chill: 1 hours.