Brownies are the perfect solution for so many of life's little troubles: bored children on summer break, dessert for a last-minute barbecue or that troublesome sweet tooth. Here are two scrumptious recipes created by local baker and author Lisa Yockelson.

Triple Chocolate High-Intensity Brownies

(Makes 16 brownies)

Nonstick cooking spray

1 cup bleached all-purpose flour

2 tablespoons unsweetened Dutch-processed cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup miniature semisweet chocolate chips

4 ounces unsweetened chocolate, melted, cooled slightly

1/2 pound (2 sticks) unsalted butter, melted, cooled slightly

4 large eggs

1 3/4 cups plus 2 tablespoons superfine sugar

2 teaspoons vanilla extract

Confectioners' sugar for sifting over brownies (optional)

Preheat the oven to 325 degrees. Spray the inside of a 9-by-9-by-2-inch baking pan with nonstick cooking spray.

Sift together the flour, cocoa, baking powder and salt. In a separate bowl, toss the chocolate chips with 1 teaspoon of the sifted mixture. Whisk together the melted unsweetened chocolate and melted butter.

In a large mixing bowl, whisk the eggs just to combine, then add the superfine sugar and whisk for 1 minute, or until lightly thickened. Blend in the chocolate-butter mixture; stir in the vanilla. Stir in the flour mixture, mixing just until absorbed. Stir in the miniature semisweet chocolate chips. Pour the batter into the prepared baking pan.

Bake for 33 to 38 minutes, or until set. Let the brownies stand in the pan on a cooling rack for 3 hours, then refrigerate for 45 minutes, or until firm enough to cut. (In hot or humid weather, or in a warm kitchen, freeze the pan of brownies for 20 minutes before cutting, or until firm enough to cut.) Cut the entire "cake" into quarters, then cut each quarter into 4 squares. Remove from the pan with a small spatula.

Sift confectioners' sugar on top of the brownies, if desired.

Per brownie: 300 calories, 4 gm protein, 34 gm carbohydrates, 18 gm fat, 84 mg cholesterol, 11 gm saturated fat, 64 mg sodium, 2 gm dietary fiber

Candy Bar Nugget Brownie

(Makes 16 brownies)

Nonstick cooking spray

1/2 cup bleached all-purpose flour

1/2 cup cake flour

1 1/2 tablespoons unsweetened Dutch-processed cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

Four 1.76-ounce bars Milky Way Dark, cut into small chunks

4 ounces unsweetened chocolate, melted, cooled slightly

1/2 pound (2 sticks) unsalted butter, melted, cooled slightly

4 large eggs

2 cups sugar

1 3/4 teaspoons vanilla extract

Preheat the oven to 325 degrees. Spray the inside of a 9-by-9-by-2-inch baking pan with nonstick cooking spray.

Sift together both flours, cocoa, baking powder and salt. In a separate bowl, toss the chunks of candy with 2 teaspoons of the sifted mixture.

Whisk the melted unsweetened chocolate and melted butter in a mixing bowl until thoroughly combined.

In a large bowl, whisk the eggs just to combine, then add the sugar and whisk for 1 minute, or until lightly thickened. Blend in the melted chocolate-butter mixture; stir in the vanilla. Stir in the flour mixture, mixing just until the flour is absorbed. Stir in the candy bar chunks. Pour the batter into the prepared baking pan.

Bake for 35 to 40 minutes, or until set. Let the brownies stand in the pan on a cooling rack for 3 hours, then refrigerate for 45 minutes, or until firm enough to cut. (In a warm kitchen, freeze the pan of brownies for 20 minutes before cutting.) Cut the entire "cake" of brownies into quarters, then cut each quarter into 4 squares. Remove from the pan with a small spatula.

Per brownie: 334 calories, 4 gm protein, 41 gm carbohydrates, 19 gm fat, 85 mg cholesterol, 11 gm saturated fat, 84 mg sodium, 2 gm dietary fiber

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