Basic Fudgy Brownies (with variations)
Source: Woman's Day

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-inch 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.