Brownies: Post your favorite recipe!

I want to make some fudge brownies. Or some Cake brownies with frosting on top... Please post your favorite recipe! I'm going to pick one and make them! (Plus I need some for a desert-concert I'm playing tomorrow...)

(PS: nothing fancy like nuts or caramel, I don't have many ingredients...)

On edit: No "special" brownies, I have a recipe book (from about 1700's) with a recipe for them. I keep it because it's funny, BTW.

2 cups granulated or brown sugar
1 cup ( 2 sticks) unsalted butter or unsalted Passover margarine, melted and cooled
3 eggs
1 tablespoon brewed coffee
3/4 cup unsweetened cocoa powder, sifted
1/4 teaspoon salt
1 scant cup matzoh cake meal
1/2 cup finely chopped toasted walnuts (optional)

Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.

In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.

Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.


Makes 30 squares.

HERSHEY’S BEST BROWNIES

• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter or margarine
• 2 cups sugar
• 3/4 cup HERSHEY’S Cocoa or HERSHEY’S Dutch Processed Cocoa
• 1 cup chopped nuts (optional)
• 4 eggs
• 1/2 teaspoon baking powder
• 1 cup all-purpose flour
*Add a bag of chocolate chips at the end before you put in the pan,if you have them.

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into bars. About 36 brownies.

OLD-FASHIONED CHOCOLATE CAKE

• 2 cups all-purpose flour


• 1-1/4 teaspoons baking soda
• ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
• 3 eggs
• 2/3 cup HERSHEY'S Cocoa
• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1-2/3 cups sugar
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1-1/3 cups water


1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

CHOCOLATE CUPCAKES: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350°F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.