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Grease a 9x9x2-inch baking pan; set aside.
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In a medium saucepan melt butter or margarine and chocolate over low heat.
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Stir in granulated sugar, eggs, and vanilla.
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Using a wooden spoon, beat lightly by hand just until combined.
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Stir in flour.
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Spread batter in prepared pan.
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Bake in a 350F oven for 20 minutes.
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Cool in pan on a wire rack.
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Spread Chocolate Glaze over the cooled brownies, if desired.
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Cut into bars.
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Sprinkle with powdered sugar, if desired.
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Store in an airtight container at room temperature for up to 3 days.
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Chocolate Glaze: In a saucepan cook and stir 3 tablespoons butter or margarine, 2 tablespoons unsweeteened cocoa powder, and 2 tablespoons milk until mixture comes to a boil.
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Remove from heat.
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Stir in 1-1/2 cups sifted powdered sugar and 1/2 teaspoon vanilla until smooth.
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Caramel-Nut Brownies: Prepare Five-Way Fudge Brownies as directed, except stir 1/2 cup chopped pecans into the batter before spreading in the prepared pan.
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Sprinkle batter with 1/2 cup miniature semisweet chocolate pieces.
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Bake as directed.
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In a small saucepan combine one 6-1/4-ounce package vanilla caramels and 2 tablespoons milk.
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Cook and stir over medium-low heat until smooth.
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Drizzle the caramel atop brownies.
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Cool completely.
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Cut into bars.
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Peanut Butter Brownies: Prepare Five-Way Fudge Brownies as directed.
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For frosting, in a medium mixing bowl beat 1/4 cup peanut butter until fluffy.
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Gradually add 1 cup sifted powdered sugar, beating well.
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Beat in 1/4 cup milk and 1 teaspoon vanilla.
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Gradually beat in about 1/2 cup additional sifted powdered sugar until the frosting is easy to spread.
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Spread frosting atop brownies and sprinkle with 1/4 cup finely chopped dry-roasted peanuts.
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Cool completely.
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Cut into bars.
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Chocolate Chunk Brownies: Prepare Five-Way Fudge Brownies as directed, except stir in one 2.2-ounce bar milk chocolate, coarsely chopped, and 2 ounces white baking bar, coarsely chopped, into the batter.
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Creme de Menthe Brownies: Prepare Five-Way Fudge Brownies as directed, except omit vanilla and stir 1/4 teaspoon mint extract into batter.
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Bake as directed.
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For frosting, in a medium mixing bowl beat 1/4 cup butter or margarine until fluffy.
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Gradually add 1 cup sifted powdered sugar.
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Beat in 2 tablespoons creme de menthe.
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Gradually beat in about 1/2 cup sifted powdered sugar until the frosting is easy to spread.
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Spread atop brownies.
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In a small heavy saucepan melt 1 ounce semisweet chocolate over low heat.
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Drizzle atop brownies.
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Let chocolate set, then cut into bars.
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Make-Ahead Tip: Prepare any of the brownie variations as directed, except line the pan with foil, extending foil over the edges of the pan.
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Grease the foil instead of the pan.
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Continue as directed; bake and cool completely.
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Do not frost.
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Using the edges of the foil, lift the uncut brownies out of the pan and place in a freezer container or bag and freeze up to 1 month.
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Before serving, thaw for 1 hour.
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Frost and cut as directed.
