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Five-Way Fudge Brownies




Source of Recipe


Country Home, December 2002


Recipe Introduction


This rich brownie recipe gives you five variations -- make one at a time or all five!


List of Ingredients




1/2 cup margarine or butter
2 ounces unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup all-purpose flour
Chocolate glaze (see recipe below)

Recipe



In medium saucepan, melt margarine and chocolate over low heat. Stir in sugar, eggs and vanilla. Beat lightly by hand just until combined. Stir in flour. Spread in greased 9x9x2-inch baking pan. Bake in 350-degree oven 20 minutes. Cool. Spread Chocolate Glaze over cooled brownies. Cut into bars. (Makes 16 bars.)

CHOCOLATE GLAZE:

In a medium saucepan, combine 3 Tbsp margarine or butter, 2 Tbsp unsweetened cocoa powder and 2 Tbsp milk; bring to a boil. Remove from heat. Stir in 1-1/2 cups sifted powdered sugar and 1/2 tsp vanilla until smooth and of drizzling consistency.

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CARAMEL NUT GOODIES:

Prepare Fudge Brownies as directed, except stir 1/2 cup chopped pecans into batter before spreading in pan. Sprinkle batter with 1/2 cup miniature semisweet chocolate pieces. Bake as directed. In a small saucepan combine one 6-1/4-oz. pkg. vanilla caramels and 2 Tbsp milk. Cook and stir over medium-low heat until smooth. Drizzle caramel over brownies. Cool completely.

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PEANUT BUTTER BROWNIES:

Prepare Fudge Brownies as directed. For frosting, in a medium mixing bowl beat 1/4 cup peanut butter until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Beat in 1/4 cup milk and 1 tsp vanilla. Gradually beat in about 1/2 cup additional sifted powdered sugar to make of spreading consistency. Spread frosting over brownies and sprinkle with 1/4 cup finely chopped dry-roasted peanuts.

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CHOCOLATE CHUNK BROWNIES:

Prepare Fudge Brownies as directed, except stir one 2.2-ounce bar milk chocolate, coarsely chopped, and half of a 4-ounce white baking bar, coarsely chopped, into the batter.

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CREME DE MENTHE BROWNIES:

Prepare Fudge Brownies as directed, except omit vanilla. Stir 1/4 tsp mint extract into batter. For frosting, in a medium mixing bowl beat 1/4 cup margarine or butter until fluffy. Gradually add 1 cup sifted powdered sugar. Beat in 2 Tbsp creme de menthe. Gradually beat in about 1/2 cup sifted powdered sugar to make of spreading consistency. Spread over brownies. In small heavy saucepan, melt 1 ounce semisweet chocolate over low heat. Drizzle over brownies. Let chocolate set, then cut into bars.