Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.Advertisement
In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, and vanilla. Stir into warm chocolate mixture; cool to room temperature.
In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Spread the batter in the prepared pan.
Bake in a 350° oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool completely in pan on a wire rack; then cut into bars. (For cleaner cuts, you can chill brownies in pan in refrigerator for several hours. Use foil to lift chilled brownies out of pan before cutting.)
Triple Coffee 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.
Trail Mix Brownies
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.
Marbled Cream-Cheese Brownies
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.
Raspberry-Hazelnut Swirl Brownies
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.