Double deluxe brownies

Ingredients
2 cups sugar
1 1/4 cups White Lily all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, melted and cooled
4 eggs
2 teaspoons vanilla
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts (optional)

Method
Preheat oven to 350 degrees. Line 13-by-9-inch baking pan with aluminum foil and grease lightly. Stir sugar, flour, cocoa, soda and salt in large bowl and set aside. Mix melted butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chips and nuts. Spread batter in pan. Bake 35-40 minutes or until toothpick inserted 1-inch from center comes out barely moist. Do not overbake. Cool on wire rack. When completely cool, remove from pan, peel off foil and cut into squares. Yield: 2 dozen 2-by-2-inch brownies.

Chocolate raspberry truffle brownies

Ingredients
2 cups sugar
1 1/4 cups White Lily all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, melted and cooled
4 eggs
2 teaspoons vanilla
1 cup raspberry preserves or jam
1 teaspoon lemon juice

Method
Preheat oven to 350 degrees. Grease 15-by-10-inch jelly roll pan (do not use 13-by-9-inch pan). Stir sugar, flour, cocoa, soda and salt in large bowl and set aside. Mix melted butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Spread batter into jelly roll pan. Bake 20-25 minutes or until toothpick inserted 1-inch from center comes out barely moist. Remove from oven. Stir 1 cup raspberry preserves or jam and 1 teaspoon lemon juice until mixture is spreadable. Evenly spread over top of warmed baked brownies. Cool on wire rack. When completely cool, remove from pan, peel off foil and cut into squares. Yield: 2 dozen 2-by-2-inch brownies.

Source: Chris Kahn