Chocolate Fudge Brownies

By LRay

Ingredients

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

Details

Servings 13
Adapted from subscription-assets.southernliving.com

Preparation

Step 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.

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.

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.

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 min.

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.

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 hrs.

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
hr.

If you're a fan of nuts, stir 1 cup chopped, toasted
pecans into the batter. After baking, sift a little powdered sugar over
the top, or spread with our deliciously rich Chocolate Glaze. To easily
remove and cut brownies, line the pan with greased and floured
heavy-duty aluminum foil, allowing several inches to extend over sides.
After baking and cooling, lift the block of brownies from the pan using
the foil. Press the foil sides down, and cut.