4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan.
Bake at 350 for 35 to 40 minutes or until center is set. Cool completely on wire rack. Cut into squares.
Caramel-Coconut-Pecan Brownies: Prepare batter for Chocolate Fudge Brownies as directed; spread batter into a greased and floured 13-x 9-inch pan. Sprinkle batter evenly with 2 cups sweetened flaked coconut, 1 (12-ounce) package semisweet chocolate morsels, and 1 1/2 cups chopped pecans. Drizzle evenly with 1 (14-ounce) can sweetened condensed milk. Bake at 350 for 50 to 55 minutes or until golden brown and center is set.
