Fudge Brownies

In Step 2, add 1/4 cup coffee liqueur (such as Kahlua) or strong brewed coffee to the eggs, sugars and vanilla. Continue recipe and bake as directed. For glaze: Stir coffee liqueur or strong brewed coffee, 1 teaspoon at a time, into 1 cup of powdered sugar, to reach drizzling consistency. Drizzle over cooled brownies. Garnish with chopped chocolate-covered espresso beans.

In a small bowl, stir together 2 cups shredded coconut and one 14-ounce can sweetened condensed milk. Dollop coconut mixture on brownie batter in pan. Bake as directed.

Sprinkle about 1 1/2 cups trail mix ingredients (such as salted peanuts, pretzel sticks, dried cranberries, raisins, chocolate pieces and/or candy-coated milk chocolate pieces) over brownie batter in pan. Bake as directed.

In a mixing bowl, beat together 4 ounces softened cream cheese, 1/4 cup sugar, 1 egg and 1 teaspoon vanilla until smooth. Dollop mixture over brownie batter in pan. Swirl with the tip of a table knife, then bake as directed.

Add 1 cup chopped toasted hazelnuts to brownie batter. In a small bowl, stir 3/4 cup seedless raspberry preserves until smooth. Spoon preserves over brownie batter in pan. Swirl with the tip of a table knife, then bake as directed.