All sorts of chocolate brownies!

Let's face it, chocolate brownies taste very good. But what about adding a twist to these goodies? How about making one with white chocolate instead of dark chocolate? Or making one with peanut butter and dark chocolate? Or what about some with a raspberry twist?

Chocolate brownies.
(Makes 12 to 20--depends on the size that you cut them.)

Ingredients:

1/3 cup of unsweetened cocoa powder.

4 ounces of dark or bittersweet chocolate (60% to 70% cocoa).

Preparation:
1. Preheat the oven to 375F. Position the rack in the center of the oven. Lightly spray an 8-inch square baking dish or pan.
2. In a small bowl, sift the flour and baking powder together; set aside.
3. In another small bowl, blend the cocoa, water, vanilla, and espresso powder together; set aside.
4. In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water), combine the butter and chocolate and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted).
5. In a medium-size bowl, combine the beaten eggs, and sugar. Stir in the cocoa mixture. Add the melted chocolate/butter mixture and stir to combine.
6. Stir in the flour mixture until just incorporated (do not over mix).
7. Pour the batter into the prepared pan and smooth the top.
8. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the pan halfway through baking (do not overbake - the brownies will still look under-baked when you take them out of the oven. They will set as they cool).
9. Remove from the oven and let cool completely, approximately 1 hour, on a wire rack before cutting.

White chocolate brownies.

Ingredients:

8 oz. of white chocolate chips or coarsely chopped white chocolate.

8 oz. of semisweet chocolate chips.

Preparation:
1. Preheat the oven to 350F. Lightly grease an 8 inch square pan. Line the bottom with foil & lightly grease the foil.
2. Melt the butter in a heavy saucepan over low heat. Remove the pan from the heat.
3. Add 1/2 of the white chocolate; do not stir.
4. Using an electric mixer, beat the eggs with a pinch of salt in a large bowl until frothy.
5. Gradually add the sugar & beat until the mixture is pale yellow & a slowly dissolving ribbon forms when the beaters are lifted.
6. Add the butter-chocolate mixture, the vanilla & 1/2 teaspoon of salt.
7. Stir in the flour & mix until just combined.
8. Fold in the semi-sweet chips & the remaining 4 oz. of white chocolate. Spoon the mixture into the prepared pan; smooth the top with a spatula. Bake 30 minutes. Cool. Cut into squares. Can be made a day ahead.

White chocolate and almond brownies.
(Makes 24 squares.)

Ingredients:

12 oz. of white chocolate; broken into pieces.

Preparation:
1. Preheat the oven to 325F. Grease and flour a 9 inch square pan.
2. Melt the chocolate and butter in a large saucepan over low heat, stirring constantly (do not be concerned if the white chocolate separates). Remove from heat when the chocolate is just melted.
3. With an electric mixer, beat in the eggs until the mixture is smooth.

4. Beat in the flour and vanilla.
5. Spread the batter evenly in the prepared pan.
6. Sprinkle the almonds evenly over the top.
7. Bake for 30-35 minutes or just until set in center.
8. Cool completely in pan on wire rack.
9. Cut into 2 inch squares.

Fudgey special dark chocolate brownies.
(Makes about 36 brownies.)

Ingredients:

3/4 cup of cocoa.

1 cup of dark chocolate chips.

Preparation:
1. Heat the oven to 350F. Grease a 13x9x2-inch baking pan.
2. Stir together the cocoa and baking soda in large bowl; stir in 1/3 cup of butter.
3. Add the boiling water; stir until the mixture thickens.
4. Stir in the sugar, eggs and remaining 1/3 cup of butter; stir until smooth.
5. Add in the flour, vanilla and salt; blend completely.
6. Stir in the chocolate chips and pour into the prepared pan.
7. Bake for 35 to 40 minutes or until brownies begin to pull away from the sides of the pan.
8. Cool completely in a pan on wire a rack. Frost if desired. Cut into squares.

Chocolate peanut butter and fudge brownie.
(Makes 30 brownies.)

Brownies ingredients:

7 ounces of bittersweet or semisweet chocolate, chopped.
3 ounces of unsweetened chocolate, chopped.

Brownies preparation:
1. Position the rack in center of the oven and preheat to 325F/160C.

Line 9 x 13 x 2-inch metal baking pan with foil, leaving long overhang; butter foil.
2. Place 3/4 cup of butter in a heavy large saucepan.
3. Add both chocolates; stir over low heat until smooth. Remove from heat.
4. Whisk in the sugar, vanilla, and salt, and then the eggs, 1 at a time.
5. Fold in the flour, then the nuts. Spread in the prepared pan.
6. Bake until the tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack and let cool.

Frosting and ganache ingredients:

7 ounces of bittersweet or semisweet chocolate, chopped.

Frosting and ganache preparation:
1. Using an electric mixer, beat the peanut butter and 1/4 cup of butter in a medium bowl to blend.
2. Beat in the sugar, salt, and nutmeg, then the milk and vanilla.
3. Spread the frosting over the brownies.
4. Stir the 7 oz. of chocolate and the remaining 1/4 cup of butter in a heavy small saucepan over low heat until smooth.
5. Drop the ganache all over the frosting; spread to cover. Chill until set, about 1 1/2 hours.

Note: The ganache can be made 1 day ahead. Cover and keep chilled.

Chocolate peanut butter brownies.
(Makes 16-20 brownies.)

Ingredients:

4 ounces of semisweet chocolate.

Preparation:
1. Preheat the oven to 350F (180C). Butter and flour a 9-inch square cake pan.
2. Melt the chocolate with half of the butter in a double boiler or bowl set over a pan of hot water (or you can use a microwave). Stir to combine, then leave to cool for a few minutes.
3. Meanwhile, sift the flour, baking powder, and salt into a large bowl.
4. In a separate bowl, beat the remaining butter with the granulated and brown sugars until pale and fluffy.
5. Add the eggs, one by one, beating after each addition. The mixture should have the consistency of mayonnaise.
6. Add the vanilla. Gently fold in the flour. Don't overmix.
7. Spoon half of the batter into another bowl. To one half add the peanut butter, and to the other half add the melted chocolate.
8. Spread the peanut butter batter in the prepared pan to form an even layer. Spread the chocolate batter evenly over the top.
9. Bake for 20-25 minutes, or until set in the middle. A wooden skewer inserted into the center should come out with just a few moist crumbs on it. Don't overbake. Leave to cool completely in the pan before cutting into squares and serving.

Chocolate-raspberry brownies.
(Makes 20 brownies.)

Brownies ingredients:

2 ounces of unsweetened chocolate.

Brownies preparation:
1. In a medium saucepan melt the butter or margarine and chocolate over low heat, stirring frequently. Remove from heat.
2. Add the sugar, eggs, vanilla, and almond extract.
3. Using a wooden spoon, lightly beat in flour just untill combined. (Do not overbeat or brownies will fall when baked.)
4. Spread batter into a greased 8 x 8x 2-inch baking pan.
5. Spoon raspberry jam in dollops over batter; run a knife through batter several times to achieve a marbled effect.
6. Bake in a preheated 350F/180 C oven for about 35 minutes. Cool in pan on a rack.

Frosting ingredients:

3 tablespoons of unsweetened cocoa powder.

Frosting preparation:
1. In a medium mixing bowl stir together the powdered sugar, cocoa powder, melted butter or margarine, and vanilla.
2. Stir in enough of the boiling water to make a frosting of spreading consistency.
3. Spread over cooled brownies. If desired, score frosting with the tines of a fork. Cut into bars.

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