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Bake for 26–28 minutes or until just barely set at center (do not overbake). Transfer to a wire rack momentarily (leave oven on).

Meanwhile, beat 4 tablespoons (½ stick) butter and brown sugar in a medium mixing bowl with an electric mixer set on medium until light and fluffy. Add egg, 1 tablespoon espresso powder, and remaining vanilla; beat with electric mixer set on low until just blended. Mix in walnuts and 2 cups of the chocolate chips.

Spoon and carefully spread brown sugar filling over baked brownies. Return to oven; bake for 17–20 minutes or until light brown. Transfer to a wire rack and cool.

Melt remaining 1 cup chocolate chips and remaining butter in small saucepan over low heat, stirring constantly until smooth. Remove from heat. Whisk in remaining espresso powder and enough milk for desired drizzling consistency. Spread or drizzle over warm brownies. Cool completely. Cut into squares.

MAKES 24 LARGE OR 36 SMALL BROWNIES.

TRUFFLE-TOPPED BROWNIES

Chocolate euphoria? It’s right here. These deep chocolate brownies are super rich—a small square goes a long way. Sifting the squares with unsweetened cocoa powder adds to the truffle resemblance.

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

½ cup (1 stick) unsalted butter, melted

¼ cup water

2 large eggs

2 cups semisweet chocolate chips

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla extract

1–2 tablespoons unsweetened cocoa powder, optional

Preheat oven to 350°F (325° 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, 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.

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

During last 10 minutes of brownies baking, prepare topping. Melt chocolate chips with condensed milk in a heavy saucepan set over low heat, stirring until smooth. Remove from heat and stir in vanilla.

Remove brownies from oven and immediately spread with chocolate mixture. Transfer to a wire rack and cool completely. Chill for 1 hour in refrigerator to set topping. Cut into bars. If desired, sift cocoa powder over squares. Store in refrigerator.

MAKES 24 LARGE OR 36 SMALL BROWNIES.

TURKISH COFFEE BROWNIE BARS

Coffee two ways—both instant espresso and coffee liqueur—and a bit of cardamom give these bars their exotic flavor.

1 (16.5-ounce) roll refrigerated sugar cookie dough

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

2 large eggs

½ cup vegetable oil

1/3 cup coffee liqueur

1 tablespoon instant espresso or instant coffee powder

¾ teaspoon ground cardamom

1 cup bittersweet chocolate chips (e.g., Ghiradelli brand)

Preheat oven to 350°F. Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray.

Break up the cookie dough into prepared pan. Press dough on bottom of pan.

Mix the brownie mix, eggs, oil, liqueur, espresso powder, and cardamom in a large bowl until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate chips.

Bake for 38–40 minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars.

MAKES 24 BROWNIES.

TURTLE CHEESECAKE BROWNIES

A rich brownie base, a silken layer of cheesecake, crunchy pecans, and buttery caramel? I call it perfection. These outstanding brownies make a delicious present for a very lucky friend.

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

½ teaspoon vanilla extract

2/3 cup caramel ice cream topping

1 cup chopped pecans

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