Brownie base:

1. Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending foil over edges of pan. Spray with nonstick cooking spray; set pan aside.
2. In a large microwave-safe bowl, place butter and chocolate bar. Microwave on high, stirring every 15 seconds, until melted. Stir in sugar, cocoa powder, vanilla and salt until well combined. Add eggs, one at a time, beating with a wooden spoon after each addition. Stir in flour.
3. Pour batter into prepared baking pan, spreading evenly. If desired, add additional ingredients for brownie variations, below.
4. Bake 22 to 25 minutes or until a toothpick inserted near center comes out clean and top is firm to the touch. Do not overbake. Cool in pan on a wire rack. Use foil to lift uncut bars out of pan. Add toppings, if desired. Cut into bars.

‍

‍

Peppermint Brownies:

Drizzle cooled brownies with 2 tablespoons melted dark chocolate and sprinkle with 2 tablespoons crushed peppermint candy canes.

‍

Grasshopper Brownies:

For chocolate ganache, in a small heatproof bowl, place 4 ounces finely chopped Ghirardelli 60%-cacao bittersweet chocolate. In a small saucepan, heat ½ cup heavy whipping cream over medium heat, stirring constantly, just until small bubbles form (do not boil). Pour hot cream over chopped chocolate; let stand without stirring for 5 minutes. Using a small silicone spatula, slowly stir mixture until combined and completely smooth. Stir in ½ teaspoon mint extract; set ganache aside. In a small microwave-safe bowl, microwave 1 ounce white vanilla-flavor melting wafers on high, stirring every 15 seconds, until melted. Stir in 1 drop green food coloring gel. Spread chocolate ganache on cooled brownies. Drop ½ teaspoonfuls of green vanilla mixture on top of ganache; swirl vanilla mixture into the ganache with a toothpick or the tip of a knife. Let set before cutting.

‍

Coconut-Almond Brownies:

In a medium bowl, stir together 2 cups sweetened flake coconut and ¾ cup sweetened condensed milk until combined. Spread coconut mixture on cooled brownies; sprinkle with ½ cup toasted sliced almonds. Drizzle with 2 tablespoons melted white chocolate.

‍

S’mores Brownies:

For marshmallow meringue topping, in a small heavy saucepan, stir together ¾ cup granulated sugar, ½ cup light corn syrup, ¼ cup water and ¼ teaspoon salt. Bring to a boil over medium-high heat. Clip a candy thermometer to the side of the saucepan. Cook syrup, without stirring, over medium-high heat until thermometer registers 240°F. (Adjust heat as needed so mixture cooks at a moderate, steady rate.) Immediately remove from heat. Meanwhile, in a large bowl, beat ¼ cup pasteurized 100% egg whites liquid, ¼ teaspoon cream of tartar and 2 teaspoons vanilla extract with an electric mixer on medium until soft peaks form (tips curl). With electric mixer on low, drizzle syrup into egg white mixture. Beat on medium-high for 7 minutes or until mixture is thick and glossy. Spread topping on cooled brownies. Use a kitchen torch to toast topping until lightly golden.

‍

Strawberry Brownies:

Hull and thinly slice 3 large or 6 small or medium strawberries. Dry strawberry slices on a paper towel for 20 minutes to remove excess moisture. Slightly press slices into top of brownie batter. Bake as directed

‍

Turtle Brownies:

Top brownie batter in baking pan with ⅓ cup chopped pecans and ¼ cup chocolate chips. Bake as directed. Drizzle cooled brownies with 2 tablespoons melted dark chocolate and 2 tablespoons caramel sauce.

‍

Citrus-Raspberry Brownies:

In a medium bowl, beat 4 ounces softened cream cheese and 3 tablespoons unsalted butter with an electric mixer on medium speed until creamy; beat in 1½ cups powdered sugar. Spread frosting on cooled brownies; sprinkle with ½ cup raspberries and 1 tablespoon orange zest.

‍

Sweet-and-Salty Brownies:

Top brownie batter in baking pan with small spoonfuls of creamy peanut butter (⅓ cup total); swirl peanut butter into brownie batter. Bake as directed. In a microwave-safe bowl, place 6 ounces unwrapped caramel candies and 2 tablespoons heavy whipping cream; microwave on high until melted, stirring occasionally. Spread caramel mixture on cooled brownies; press 1 cup pretzel twists into caramel topping.