Chocolate Brownies

Preheat oven to 350°. Grease a 9x13 baking pan. Microwave butter, sugar and water in large microwavable bowl on HIGH 5 to 6 minutes until butter is melted and mixture bubbles, stirring twice. Add chocolate; stir until melted and smooth. Add eggs, one at a time, mixing well after each. Stir in vanilla extract. Add flour, salt and baking soda. Stir until completely blended and smooth. Pour into pan. Bake 25-30 minutes or until toothpick inserted in center is slightly moist with crumbs. Cool completely. Cut into 2-inch squares. Makes 24 brownies.

Cream Cheese Brownies: Prepare brownie batter as directed but do not pour into pan. Beat one 8-oz. pkg. softened cream cheese, ½ c. sugar and 1 tsp. vanilla extract with mixer until creamy. Beat in egg. Pour brownie batter into pan. Spoon cream cheese mixture over top. Swirl knife through batters to marbleize slightly. Bake 30-35 minutes until slightly golden brown.

Peanut Butter Swirl Brownies: Prepare brownie batter as directed but do not pour into pan. Combine ¾ c. creamy peanut butter, ¼ c. sugar and 2 Tbs. milk in microwavable bowl. Microwave on high 1 minute. Stir until smooth. Pour brownie batter into pan. Spoon peanut butter mixture over top. Swirl knife though the mixtures to marbleize. Bake 25-30 minutes.

Rocky Road Brownies: Prepare brownie batter as directed and bake 25 to 30 minutes. Remove from oven; sprinkle with 2 cups mini marshmallows, ½ c. chopped nuts and one 6-oz. pkg. (1 cup) chocolate morsels. Bake 2 to 3 minutes until marshmallows are puffed and morsels are shiny.