Lhj's Best Brownies with Stir-Ins

Directions

1. Make Brownie Mix: Whisk together sugar and cocoa in large Whisk in f lour and salt until well blended. Transfer to airtight container. (Can be mad e ahead. Store at room temperature up to 6 months.) Makes 10 cups.
2. Heat oven to 350℉ (180℃). Line an 8-inch square baking pan with foil; lightly grease foil. Stir Brownie Mix in container to aerate. Spoon 2 cups into dry meas ure, leveling off excess, and combine with butter, eggs, water and vanilla extr act in medium bowl until blended. Spread in prepared pan. Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Cool on wire rack. Cut into 2 ½×1¾ inch bars. Makes 12 brownies. STIR-INS: For each variety (except Caramel-Nut), prepare the above recipe and add the following to the batter before baking. Mint: Stir in ½ cup mint-flavored chocolate chips. Coconut-Almond: Stir in ⅓ cup coconut, toasted, and ⅓ cup slivered almonds, toasted and chopped. Raspberry-Hazelnut: Stir in ½ cup raspberry-flavored chocolate chips and ½ cup toasted and skinned hazelnuts. Cherry: Combine ½ cup chopped dried cherries with boiling water to cover in cup up. Let stand 5 minutes; drain and pat dry on paper towels. Coarsely chop and stir into batter. Caramel-Nut: Spread half basic brownie batter into prepared baking pan. Top wi th ¼ cup caramel ice-cream topping and ½ cup toasted chopped pecans. Spread remaining batter over top. Sprinkle with ¼ cup toasted chopped pecans. Prep time: 20 minutes Baking time: 30 to 35 minutes