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Answers: I think soo far i have one
it has penut butter chips and mini marshmellos on top..
its by rachael ray..
just wanted to see if anyone has maybe a better one
or a really good dessert...i like to cook

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Raspberry Fudge Brownies

Ingredients
1/2 cup Butter or margarine
3 oz. squares Bittersweet chocolate
2 Eggs
1 cup Sugar
1 tsp. Vanilla
3/4 cup Flour
1/4 tsp. Baking powder
Dash Salt
1/2 cup Robert Rothschild Farm Red Raspberry Preserves
1 cup Milk chocolate chips
As desired Almonds

Directions
Preheat oven to 350 degrees F. Butter and flour an 8 inch square pan. Melt butter and bittersweet chocolate in small heavy saucepan over low heat. Remove from heat, cool.
Beat the eggs, sugar and vanilla in large bowl until light. Beat in chocolate mixture. Stir in flour, baking powder and salt until just blended. Spread 3/4 of the batter in prepared pan; sprinkle almonds over the top. Bake 10 minutes.
Remove from oven, spread Red Raspberry Preserves over almonds. Carefully spoon remaining batter over preserves, smoothing top. Bake 35 to 40 minutes or just until top feels firm.
Remove from oven; sprinkle chocolate chips over the top. Let stand a few minutes until chips melt, then spread evenly over brownies. Cool completely in pan on wire rack. When chocolate is set, cut into 2 inch squares. Makes 16 brownies.

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The key to a great brownie is the substances involved... Use one egg in the mix, not two, not three!

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I have a really good one but I'm holding on to it, deciding if I want to pass it down or make a million dollars selling it.

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dang that sounds hella good!

I don't have my own recipe, however, I just discovered a product called No Pudge Fudge Brownies and you make it with yogurt and it has really hardly any fat and its is tasty.....not as good as what you have, though.

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I'm a Brownie Puriest.........
INGREDIENTS:
1/4 cup flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
5 ounces bittersweet chocolate (top-quality), broken in 10 pieces
4 tablespoons unsalted butter
3 eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup sour cream
4 ounces bittersweet chocolate (top quality), coarsely chopped (about 1/2 cup)

Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.

In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds.

Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.

Yield: 12 squares

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I think that the best brownie recipe by far is the "one bowl brownie recipe" on the box of Baker's Unsweetened Chocolate. It's easy, and more moist and chocolate-y than anything I've ever tried. Here it is: Heat oven to 350. Microwave 4 squares Baker's chocolate and 3/4 cup margarine on high for 2 min. or margarine is melted, stir until blended. Stir 2 c. sugar into choco. mixture. Mix in 3 eggs and 2 tsp. vanilla until well-blended. Spread in greased 9x13 pan. Bake for 30-35 min.
You can add in or put on top any extras. Hope you like it!

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Paula Dean made box brownie mix and layered her baking dish with half the mixture and then took two chocolate bars and set it on top of the mixture, and then poured the rest of the brownie mixture on top. It looked divine.

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I actually use a mix. Wal Mart Great Value Fudge Brownie mix. Follow the 2-egg recipe in an 11x7 glass dish. Heaven in a dish.

Cookies and Cream
1 package Chips Ahoy! chocolate chip cookies
1 container Cool Whip
skim milk

You will need to make this in a parfait dish or glass casserole dish. Pour some milk into a bowl and dip a cookie into it and put it into the casserole dish. Keep repeating this until you have one layer of cookies. Then spread about 1/3 of the Cool Whip over the cookies. Make another layer of milk-dipped cookies and another layer of Cool Whip. Repeat one more time. You can either decorate the top with cookie crumbles or miniature chocolate chips. Cover with plastic wrap. Refrigerate several hours -- make it at lunchtime for supper's dessert -- before serving. Refrigerate any leftovers.

I've tried making the recipe above with instant chocolate pudding as a layer between the Cool Whip and cookies, but it was too rich, even for me, and I LOVE chocolate.

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This is my absolute favorite. Good with or without the glaze.

VIRGINIA BROWNIES

1 1/2 c. flour
2 c. sugar
8 T. cocoa
1 tsp. salt
1 c. soft shortening or 1 stick softened margarine and 1/2 c.
shortening
4 eggs, beaten
1 tsp. vanilla
1 c. nuts, chopped

Combine all ingredients; stir until smooth. Spread dough in greased
9"x13" pan and bake at 350 degrees for 30 minutes.

Fudge Frosting:
1 c. sugar
1/4 c. cocoa
1/4 c. cream or whole milk
1 1/2 T. butter

Combine all ingredients in pan and bring to a rolling boil. Stir
constantly and cook for 2 minutes. Remove from heat and beat until
mixture just starts to thicken. Pour over brownies in pan while still
warm. Cool to room temp before cutting. Be careful not to burn the
frosting. A whisk works well for stirring, and you can also do this
in the microwave.

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Caramel Brownies:
14 oz caramels, unwrapped
1/2 c evaporated milk
1 package chocolate cake mix
1/3 c evaporated milk
3/4 c butter, melted
1/4 c chopped pecand
2 c chocolate chips

Peel caramels and place in large microwave safe bowl
Stir in 1/2 c evaporated milk.
Heat and stir until all caramels are melted.

Preheat oven to 350 F.
Grease a 9x13x2 in pan

In a large mixing bowl, mix together cake mix, 1/3 c evaporated milk, melted butter, and chopped pecans. Spread 1/2 of the batter in the prepared pan, and the other half in the refrigerator.

Bake for 8 minutes.

Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips.

With the remaining batter, make small balls with the batter and smash flat. Place on top of caramel sauce until top is completely covered. (It helps to keep your hands really cold and as dry as possible--I keep a bowl of ice and a towel nearby).

Bake 20 minutes.

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