Fudge Topped Brownies

Fudge-Topped Brownies

1 cup (2 sticks) butter or margarine, melted
2 cups sugar
1 cup all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
2 eggs
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Stir together butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla in large bowl; beat well. Stir in nuts. Spread batter in prepared pan. Bake 40 minutes or until brownies begin to pull away from sides of pan. Just before brownies are done, in heavy saucepan, melt chocolate chips with sweetened condensed milk and remaining 1-1/2 teaspoons vanilla. Immediately spread over hot brownies. Cool in pan on wire rack. Refrigerate. Cut into bars.

About 36 brownies.

Peanut Butter and Milk Chocolate Chip Brownie Bars

Peanut Butter and Milk Chocolate Chip Brownie Bars

6 tablespoons butter or margarine, melted
1-1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs, divided
1 cup plus 2 tablespoons all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 cup REESE'S Creamy Peanut Butter
1 cup HERSHEY'S Milk Chocolate Chips, divided
1 cup REESE'S Peanut Butter Chips, divided
3/4 teaspoon shortening

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt. Add to egg mixture, stirring until blended. Spread in prepared pan. Bake 20 minutes.

Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla extract. Pour evenly over hot brownie. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessay, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature.

24 to 36 bars.

Ultimate Caramel Nut Brownies

Baker's Ultimate Caramel Nut Brownies

4 squares Baker's Unsweetened Baking Chocolate
3/4 cup butter or margarine
2 cups granulated sugar
4 eggs
1 cup flour
1 (14 ounce) package caramels, unwrapped
1/3 cup heavy cream
2 cups pecans or walnut halves, divided
1 (12 ounce) package Baker's Real Semi-Sweet Chocolate Chips (optional)

Heat oven to 350 degrees F. Grease a foil-lined 13 x 9-inch baking pan.Microwave chocolate squares and butter in microwave-safe bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 of batter in prepared pan. Bake 25 minutes, or until batter is firm to the touch.

Meanwhile, microwave caramels and cream in microwave-safe bowl on HIGH 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts. (Some caramel mixture may peek through.) Bake additional 30 minutes.Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles.

Cut into 24 fudgy brownies.