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Prepare Cream Cheese Frosting. Spread brownies with frosting and sprinkle with remaining cookie crumbs. Cut into squares. Store in refrigerator.

MAKES 24 LARGE OR 36 SMALL BROWNIES.

CRAGGY-TOPPED TOFFEE FUDGE BROWNIES

Anything goes with these over-the-(craggy) top brownies. You can, with terrific success, use any variety of chips (e.g., white chocolate, milk chocolate, cinnamon, butterscotch) in place of the semisweet chocolate chips and change out the almonds for your favorite nut—you’ll still get a craggy-topped brownie!

1 (19.5- to 19.8-ounce) package brownie mix

½ cup vegetable oil

¼ cup water

2 large eggs

2 cups semisweet chocolate chips, divided

2 cups coarsely chopped almonds

4 (1.4-ounce) milk chocolate–covered toffee candy bars, very coarsely chopped

Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Combine the brownie mix, oil, water, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in 1 cup chocolate chips. Spread batter into prepared pan; evenly sprinkle with the almonds.

Bake for 28–30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).

Transfer to a wire rack and immediately sprinkle with remaining chocolate chips and chopped candy bars while brownies are still hot. Cover with a cookie sheet for 5 minutes. Remove cookie sheet and cool completely. Refrigerate for 1 hour to set the chocolate. Cut into squares.

MAKES 24 LARGE OR 36 SMALL BROWNIES.

CRANBERRY BROWNIES WITH CRANBERRY GANACHE TOPPING

Cloaked with a layer of chocolate-cranberry ganache, these moist, cranberry-packed brownies are a harmonious marriage of sweet and tart flavors. Although I wouldn’t pass on the ganache layer myself, I will readily admit that these are every bit as good without it.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup vegetable oil

¼ cup freshly squeezed orange juice

2 teaspoons grated orange zest

2 large eggs

1¼ cups dried cranberries

1 cup semisweet chocolate chips

¼ cup heavy whipping cream

¼ cup canned jelly cranberry sauce

Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of an 8-inch-square baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Combine the brownie mix, oil, orange juice, orange zest, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in the cranberries. Spread batter into prepared pan.

Bake for 40–44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer to a wire rack and cool completely.

In a medium saucepan melt the chocolate chips, heavy cream, and cranberry sauce over low heat, stirring until melted and smooth. Remove from heat and let cool for 5 minutes. Spread over cooled brownies. Let stand in refrigerator for 1 hour to set chocolate. Cut into squares.

MAKES 9 LARGE OR 16 SMALL BROWNIES.

CREAM CHEESE SWIRLED BROWNIES

Take note: the aroma of these luscious brownies baking will quickly lure family and friends to the kitchen. The marbled effect looks elaborate but is in fact simple to accomplish with a few swirls of a kitchen knife. Don’t worry about making perfect swirls—“mistakes” look every bit as beautiful. Warm cocoa is the beverage of choice here.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup vegetable oil

¼ cup water

3 large eggs

1 (8-ounce) package cream cheese, softened

3 tablespoons sugar

2 teaspoons all-purpose flour

1 teaspoon vanilla extract

Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with