Preheat oven to 325°. Coat a 9″x 13″ baking pan with cooking spray. Line pan with foil, letting ends hang over the short sides of the pan. Coat foil with cooking spray.

Whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat butter, sugar, and brown sugar until smooth. Add eggs, Kahlua, and vanilla. Beat just until blended. Gradually add flour mixture, beating until blended. Stir in Oreos, chopped candy bar, chocolate chips, white chocolate chips, and pecans.

Spread batter evenly in prepared pan. Bake 55-58 minutes.

Cool in pan on wire rack. Cover and chill for at least 2 hours before removing from pan and cutting into bars.

Preheat oven to 350°. Line a 9″x 13″x 2″ pan with aluminum foil.

Place butter and chocolate in a microwave-safe bowl. Microwave at 30-second intervals until melted. Stir until smooth. Set aside to cool slightly.

Whisk together flour and salt. Set aside.

In a large bowl, combine chocolate mixture and 2 & 1/2 cups sugar using an electric mixer at medium speed. Mix until well blended. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

Gradually add flour mixture, beating just until combined. Stir in peanut butter chips. Spread batter in prepared pan.

Combine peanut butter and 2 tablespoons sugar in a small microwave-safe bowl. Microwave for 30 seconds. Stir until smooth.

Drop peanut butter mixture by teaspoonfuls over brownie batter. Use a knife to swirl peanut butter mixture into brownie batter. Sprinkle top with peanut butter cups.

Bake for 40-45 minutes, or until a wooden pick inserted in the center comes out still slightly sticky. Cool completely in pan on wire rack.

Preheat oven to 350°. Lightly butter miniature muffin pans (24 cups total). Place muffin pans on a baking sheet.

Whisk together flour and salt. Set aside.

In a medium saucepan over low heat, melt butter, chocolate, and brown sugar. Stir frequently to avoid overheating or burning. Remove from heat when mixture is smooth. Allow to cool for 1-2 minutes.

Stir in vanilla and egg until well-blended. Add flour and stir just until incorporated. Batter should be smooth and glossy.

Spoon batter by teaspoonfuls into muffin cups, filling each cup about 3/4 full. Batter should fill 16-24 cups. Fill any empty cups with 1 teaspoon water.

Bake 14-16 minutes, until the tops spring back when touched. Cool on wire racks for a few minutes. Then, remove from pans to cool completely on wire racks.

In a medium bowl, beat cream cheese and sugar until smooth. Add egg, lemon juice, and vanilla extract, beating until well-blended. Stir in hazelnuts. Cover bowl and refrigerate.

Preheat oven to 350°. Grease a 9″x 9″ baking pan with butter. Dust with flour, tapping out the excess.

Melt butter and chocolate in a saucepan over low heat (or in the microwave), stirring frequently. Set aside.

Beat sugar, eggs, and vanilla. Add cooled chocolate mixture and mix until well blended.

Sift together flour and salt. Add to chocolate mixture, mixing gently until well combined.

Spread batter evenly in prepared pan. Bake 30-33 minutes, or until a toothpick inserted in the center comes out with only dry crumbs. Cool on rack for 1 hour before cutting into bars.

Makes 12-16 brownies.

Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.

Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.

Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.

Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.

Brownies can be refrigerated for 3 days or frozen for a month.

Preheat oven to 350°. Line a 13″x 18″ jelly-roll pan with parchment paper. Butter and flour the paper.

Place chocolate in a large heatproof bowl. Set aside. Place the butter and cream in a saucepan. Over medium, heat bring to a boil. Pour over chocolate and let sit about a minute or until chocolate begins to melt. Stir until chocolate is completely melted and mixture is smooth. Set aside to cool.

Add vanilla extract to cooled chocolate mixture. Whisk in eggs, one at a time. Whisk in sugar.

Sift 3/4 cup flour and salt. Using a wooden spoon, stir into chocolate mixture until fully combined. Toss nuts with remaining 1/4 cup flour. Stir into batter.

Spread batter in prepared pan. Bake 28-30 minutes, or until a toothpick inserted in the center comes out almost clean. Allow brownies too cool. Wrap and refrigerate overnight.

Yields 20-25 brownies.

Preheat oven to 350°. Grease a 9″x 13″ baking pan. Line bottom of pan with parchment paper.

Melt butter, half of the chocolate chips, and usweetened chocolate in a double boiler (or microwave). Let mixture cool to warm.

Whisk sugar, eggs, and vanilla just until mixed. Over-mixing will cause crumbly brownies. Fold in warm chocolate mixture.

Whisk flour, baking powder, baking soda, and salt. Fold dry ingredients into chocolate mixture until just combined. Stir in remaining chocolate chips and nuts (if using), mixing just until combined.

Pour batter into prepared pan. Spread to an even thickness. Bake 32-36 minutes. The edges will be slightly firm and the center will be soft when they are fully baked. Do not overbake. Cool completely in pan on wire rack.

Makes 12 large or 24 small brownies. These brownies may cut better if they are chilled first.

Preheat oven to 325°. Line a 9-inch square pan with foil so that 2 inches hang over two opposite sides. Grease the foil.

Melt the chocolate and butter in a double boiler. Stir occasionally until melted and smooth. Transfer to a medium bowl.

Using a wooden spoon, beat in cocoa powder and sugar until well blended. Beat in eggs, one at a time. Beat in sour cream and vanilla extract. Add flour and salt. Mix just until blended. Stir in pecans.

Pour batter into prepared pan. Bake 40-45 minutes or until done. A toothpick inserted in the center should come out with a few moist crumbs attached. Cool in pan on wire rack.

Makes 16 brownies.

Preheat oven to 350°. Butter a 9″x 13″pan and line with parchment paper.

Whisk together flour, baking powder, and salt. Set aside.

Melt chocolate and butter together in the top of a barely simmering double boiler. Remove from heat.

Using the whisk attachment of an electric mixer, beat 3 eggs and 1 cup sugar on high speed for about 5 minutes, or until thick and fluffy. Reduce speed to low and add chocolate mixture and 1 teaspoon vanilla. Mix well. Add flour mixture, stirring until just combined. Spread into prepared pan and set aside.

Using an electric mixer, beat mascarpone cheese, 2 eggs, egg yolks, 1/3 cup sugar, and 1/2 teaspoon vanilla. Mix until smooth. Pour over chocolate mixture.

Bake about 35 minutes, or until cheese mixture is golden and set. Cool completely on a wire rack.