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Basic Fudgy Brownies (with variations)

1/2 cup butter or margarine
4 ounces unsweetened baking chocolate, chopped
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour

Heat oven to 350 degrees. Line an 8" square baking pan with foil,
letting ends extend above pan on 2 sides. Coat foil with nonstick
spray. Melt butter and chocolate in a medium saucepan over low
heat, stirring often. Remove from heat. Whisk in sugar, then
remaining ingredients until smooth. Spread batter in pan. Bake25-30
minutes until a wooden pick inserted in center comes out with moist
crumbs attached. Cool in pan on wire rack. Lift foil by ends onto
cutting board. Cut into 16 squares.

PEPPERMINT PATTIE Prepare Basic Fudgy Brownies through mixing stage.
Spread HALF the batter in pan (about 1 1/4 cups). Cut 10
chocolate-covered peppermint patties in half. Distribute evenly
over batter. Spread with remaining batter, covering patties
completely. Bake as cool as directed. Melt 3 ounces chopped
bittersweet or semisweet chocolate and 2 tablespoons butter or
margarine. Stir in 1 1/2 teaspoons corn syrup. Cool 10 minutes or
until no longer hot, but still loose enough and spreadable. Spread
over brownies. Chill until firm. cut as directed.

CAPPUCCINO Prepare Basic Fudgy Brownies through mixing. Stir in
1/2 cup chopped, skinned, toasted hazelnuts and 2 teaspoons instant
coffee powder. Bake and cool as directed. Stir 1/4 cup each softened
cream cheese and butter or margarine in a medium bowl until smooth.
Stir in 1 teaspoon each vanilla extract and instant coffee powder,
then 2/3 cup confectioners' sugar until smooth. Spread over brownies.
Dust lightly with ground cinnamon. Chill until firm. Cut as directed.


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