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Five-Way Fudge Brownies




Source of Recipe


Internet


List of Ingredients




½ cup margarine or butter
2 oz. 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° oven 20 minutes. Cool. Spread Chocolate Glaze over cooled brownies. Cut into bars. Makes 16 bars.

Chocolate Glaze: In a medium saucepan, combine 3 tablespoons margarine or butter, 2 tablespoons unsweetened cocoa powder, and 2 tablespoons milk; bring to a boil. Remove from heat. Stir in 1½ cups sifted powdered sugar and ½ teaspoon vanilla until smooth and of drizzling consistency.

Caramel Nut Goodies: Prepare Fudge Brownies as directed, except stir ½ cup chopped pecans into batter before spreading in pan. Sprinkle batter with ½ cup miniature semisweet chocolate pieces. Bake as directed. In a small saucepan combine one 6¼-ounce package vanilla caramels and 2 tablespoons milk. Cook and stir over medium-low heat until smooth. Drizzle caramel over brownies. Cool completely.

Peanut Butter Brownies: Prepare Fudge Brownies as directed. For frosting, in a medium mixing bowl beat ¼ cup peanut butter until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Beat in ¼ cup milk and 1 teaspoon vanilla. Gradually beat in about ½ cup additional sifted powdered sugar to make of spreading consistency. Spread frosting over brownies and sprinkle with ¼ cup finely chopped dry-roasted peanuts.

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.

Crème de Menthe Brownies: Prepare Fudge Brownies as directed, except omit vanilla. Stir ¼ teaspoon mint extract into batter. For frosting, in a medium mixing bowl beat ¼ cup margarine or butter until fluffy. Gradually add 1 cup sifted powdered sugar. Beat in 2 tablespoons crème de menthe. Gradually beat in about ½ cup sifted powdered sugar to make of spreading consistency. Spread over brownies. In a small heavy saucepan melt 1 ounce semisweet chocolate over low heat. Drizzle over brownies. Let chocolate set, then cut into bars.