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Combine the brownie mix, oil, water, and 2 eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread all but about ½ cup of the batter into prepared pan.

Beat the cream cheese in a medium mixing bowl with an electric mixer set on medium until smooth. Beat in the sugar, flour, vanilla, and remaining egg until well blended and smooth.

Spoon the cream cheese mixture over brownie batter in pan; dollop remaining brownie batter over the spoonfuls of cream cheese batter. Swirl the batters with the tip of a knife to create a marbled design.

Bake for 28–30 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean (do not over-bake). Transfer to a wire rack and cool completely. Cut into squares. Store in refrigerator.

MAKES 24 LARGE OR 36 SMALL BROWNIES.

DAD’S DOUBLE PEANUT BUTTER FROSTED BROWNIES

Oh, that peanut butter/chocolate combination—who can resist? Not me, and certainly not my peanut-butter-loving dad. To push the envelope, consider sprinkling the frosted brownies with some coarsely chopped peanut butter cups.

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

½ cup vegetable oil

¼ cup water

4 large eggs

1/3 cup packed brown sugar

1/3 cup creamy peanut butter

1 recipe Peanut Butter Frosting (see page 374)

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 3 of the eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread batter into prepared pan.

Mix brown sugar, peanut butter, and remaining egg in a small mixing bowl until blended. Drop by tablespoonfuls onto batter. Cut through batter several times with the tip of a knife to create a marble effect.

Bake for 32–35 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.

Prepare Peanut Butter Frosting. Spread frosting over cooled brownies. Cut into squares.

MAKES 24 LARGE OR 36 SMALL BROWNIES.

DARK CHOCOLATE GINGERBREAD BROWNIES

Rich with redolent spices, these brownies are a perfect autumn day detour or departure from the daily grind.

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

2 teaspoons ground ginger

¾ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ cup (1 stick) unsalted butter, melted

¼ cup dark molasses

3 large eggs

2 teaspoons vanilla extract

4 (1-ounce) squares bittersweet chocolate, coarsely chopped

1 recipe Vanilla-Butter Glaze (see page 376)

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).

Toss brownie mix with the ginger, cinnamon, nutmeg, and cloves in a medium mixing bowl. Add the butter, molasses, eggs, and vanilla and mix with a wooden spoon until just blended and all dry ingredients are moistened; stir in chopped chocolate. 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. Prepare Vanilla-Butter Glaze. Spread glaze over warm brownies; cool completely. Cut into squares.

MAKES 9 LARGE OR 16 SMALL BROWNIES.

DOUBLE CHOCOLATE BROWNIES

Who knew that five ingredients and five minutes of prep time could lead to such chocolate pleasure? Be sure to add another 15 seconds to pour a glass of cold milk. Superb plain, they can be gussied up in numerous ways, as the variations below indicate.

1 (18.25-ounce) package chocolate cake mix

1/3 cup butter, melted

2 large eggs

2 teaspoons vanilla extract

1 cup semisweet chocolate chips

Preheat oven to 350°F (or 325°F for