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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.

Prepare Chocolate Fudge Frosting. Spread frosting over cooled brownies. Cut into squares.

MAKES 9 LARGE OR 16 SMALL BROWNIES.

GIANDUIA BROWNIES (ITALIAN CHOCOLATE HAZELNUT BROWNIES)

The Italian combination of chocolate and hazelnuts, called gianduia, is used here to create a dense, sumptuous brownie. You can typically find chocolate hazelnut spread (Nutella is the most common brand) in one of two places in the supermarket: in the peanut butter section or in the international foods section.

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

½ cup (1 stick) unsalted butter, melted

¼ cup water

2 large eggs

1 (13-ounce) jar chocolate-hazelnut spread (e.g., Nutella), divided

2 tablespoons all-purpose flour

1 large egg yolk

1 cup coarsely chopped, lightly toasted hazelnuts, optional

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, melted butter, water, and 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 1/3 cup chocolate-hazelnut spread, flour, and the egg yolk in a small mixing bowl until blended. Drop by spoonfuls onto batter. Cut through batter several times with tip of a knife for a marbled effect.

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.

Spread cooled brownies with remaining hazelnut spread and, if desired, sprinkle with chopped hazelnuts. Cut into squares.

MAKES 9 LARGE OR 16 SMALL BROWNIES.

Baker’s Note

To skin hazelnuts, boil 3 cups of water; add ¼ cup baking soda and then the hazelnuts. Boil for 3 minutes; drain and rinse. Under running water pinch off the hazelnut skins. Dry completely. Toast at 350°F for 10–15 minutes.

GOOEY BABY RUTHY BROWNIES

Few sentences are more welcoming when crossing the threshold of home than “there’s a batch of brownies just out of the oven.” Why not intensify the pleasure and excitement by adding “ …and they’re loaded with chunks of gooey Baby Ruthy bars!”

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

½ cup vegetable oil

¼ cup water

3 large eggs

3 (2.1-ounce) chocolate covered peanut-nougat candy bars (e.g., Baby Ruth or Snickers), coarsely chopped

1 (8-ounce) package cream cheese, softened

3 tablespoons packed brown sugar

2 teaspoons milk

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).

In a medium mixing bowl mix the brownie mix, oil, water, and 2 of the eggs with a wooden spoon until just blended and all dry ingredients are moistened. Stir in chopped candy bars. Reserve 1 cup of the batter. Spread remaining batter into prepared pan.

Beat the cream cheese and brown sugar in a medium mixing bowl with an electric mixer set on medium until smooth. Beat in milk and remaining egg. Spoon and spread over brownie batter in pan (need not cover completely). Dollop reserved brownie batter over cream cheese layer. Use the tip of a knife to swirl the batters for a marbled effect.

Bake for 30–35 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. Cut into squares. Store in refrigerator.

MAKES 24 LARGE OR 36 SMALL BROWNIES.

JIM AND ANNA’S DARK RUM BROWNIES

My friends Jim and Anna Lynch are two of the most generous people I have ever known. Lucky for me, they are always happy to be thanked with chocolate.