There are three or four basic kinds of brownies: Cocoa, chocolate, milk chocolate and fudge. There are also blondies in a few flavors I know of such as butterscotch, brown sugar, and toffee, and, I'm sure, may others. There are also all kinds of bar cookies which are similar to brownies in texture from lemon to coconut to raspberry.

Tell us what kind of "different" you're looking for and it'll help us find a recipe for you.

This is something I always get raves over. Made it for Thanksgiving as a take home treat. This is my version as it works perfect for me. Last time I made it I put it on parchment paper on the cookie sheet. Sprayed the bottom of parchment to keep it from moving around on the pan.

Know it's not what you are asking for , but I'm sharing cause it's a favorite.

Brownie Brittle

Buy a pkg of chocolate brownie mix, 10 oz size. I buy Marie
Callender's, from Dollar Tree, but Betty Crocker has one at Wall
Mart.

Add to the mix, 1 egg, 1/4 cup water, 1/4 cup
oil.

Spray a cookie sheet, the one I use is 15 x 10.

Spread the batter thinly all over the cookie sheet and
evenly. I use a spatula.

Then with fingers, take chocolate morsels and sprinkle about
1/2 cup or more over the batter.

Bake 325 for 30 minutes.

Turn oven off and let sit inside oven for 30 more
minutes.

Brownies will be hard.

Let them cool completely, and make sure the chocolate morsels
are cooled and hard.

Lift up at one end with a fork, and break into
pieces.

Store in an airtight container.

Eat and enjoy!

This one is a little different. I've made them many times.

Mocha Saucepan Brownies

½ cup Oleo
1½ squares chocolate
1 cup sugar
1 tsp vanilla
2/3 cup flour
1 tsp baking powder
1 Tbsp instant coffee
¼ tsp salt
2 eggs well beaten
½ cup chopped nuts

Melt oleo and chocolate in saucepan over low heat. Cool. Blend sugar and vanilla. Sift dry ingredients together and blend with sugar mixture. Add eggs and beat well. Add chocolate mixture. Add nuts. Bake in greased 8x8x2 pan at 350 for 30-35 minutes. Cool.

Frosting

1 sq. chocolate
1 Tbsp oleo
1 Tbsp milk
1 cup 10X sugar

Melt chocolate and oleo. Stir in milk. Blend in sugar and vanilla until smooth and shiny. Cool. Cut.

*Leave out the nuts if you don't want them, and Frost or not.

Many thanks for the recipes. I'm looking for chocolate brownies and these all sound yummy. If anyone else has ideas, I'd appreciate hearing them. This would also make an excellent baking project with granddaughters who love brownies.

Well, there's accidental brownies. That's when you make the standard Toll House chocolate chip cookie recipe (the old one with the spoon of water in it (chewier rather than crisper), and stir well about halfway through cooking. It tastes a bit different with the brown sugar and melted semi-sweet.

Oh...I see you have quite a few already....but I'm going to add mine too.

I got mine years ago from a cousin of mine.

a few years ago I made a batch and took them to a Christmas gathering.

My cousin ate one of them and thought they were great....she ask for the recipe....lol

I looked at her and started laughing.....said "Deb....that's your recipe...you gave it to me a long time ago."

I call it Deb's Chewy Brownies

1 cup butter

3/4 cup cocoa

4 eggs

2 cups sugar

1 cup flour

1 teaspoon vanilla

1 cup nuts (opt)

9x13 pan sprayed

350 degrees Bake exactly 30 mins

I frost mine with creamy white frosting (from a can)

and use sprinkles (soft kind) they are not needed but my grandkids love them

The most special brownies ever! It's from Food and Wine.

Quadruple Chocolate Brownies

Inspired by aromatic spices like sesame and pink peppercorn, and herbs like tarragon, San Francisco chocolatier Michael Recchiuti of Recchiuti Confections searches local farmers' markets for the absolute freshest ingredients. Beyond truffles, Recchiuti creates all kinds of fun, homey chocolate desserts (like s'mores), the recipes for which appear in his stunning cookbook, Chocolate Obsession. However, he didn't choose to share the recipe for his four-chocolate brownies--until now. By swirling chunks of white, milk and bittersweet chocolate into a batter made with unsweetened chocolate, then melting and drizzling more all over the top, Recchiuti says this sweet has "all the chocolates I like in one brownie."

Total Time: 1 HR 30 MIN

• Servings: makes 4 dozen 2-inch brownies

Ingredients

• 1 1/4 pounds (5 sticks) unsalted butter, softened
• 1 pound unsweetened chocolate, chopped
• 5 1/2 cups sugar
• 16 large eggs
• 2 tablespoons pure vanilla extract
• 1 1/2 teaspoons kosher salt
• 3 3/4 cups all-purpose flour
• 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
• 1/2 pound white chocolate, chopped into 1/2-inch pieces
• 1/2 pound milk chocolate, chopped into 1/2-inch pieces

Instructions

1. Preheat the oven to 300°. Line the bottoms of two 9-by-13-inch baking pans with parchment paper. In a large saucepan, melt the butter with the unsweetened chocolate over low heat, stirring frequently, until melted. In a large bowl, whisk the sugar with the eggs, vanilla and salt. Add the melted chocolate and whisk until smooth. Add the flour and whisk until incorporated. Stir in 5 ounces of each of the chopped chocolates. Spread the batter in the prepared pans.
2. Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt. Using a spoon, drizzle the melted chocolates over the batter. Using a table knife, make swirls in the batter for a marbled effect. Bake the brownies for about 35 minutes, rotating the pans halfway through, until the tops are shiny and the brownies are set.
3. Transfer the brownies to a wire rack to cool completely before cutting into squares.

Contributed By Michael Recchiuti Photo © Hans Gissinger Published December 2005

Stacey, these are my go-to brownies. So easy to make and so good! I do put walnuts in, but you can leave them out.

Here is the linky..........Brownies

Bittersweet Cocoa Brownies (Fine Cooking)

2-1/4 oz. (3/4 cup) unsweetened cocoa powder

• 1-1/3 cups granulated sugar
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. table salt
• 5 oz. (10 Tbs.) hot melted unsalted butter
• 2 cold large eggs
• 1-1/2 oz. (1/3 cup) all-purpose flour
• 1 cup broken walnut or pecan pieces (optional)

Heat the oven to 325°F. Line an 8x8-inch baking pan (preferably metal) with foil across the bottom and up two opposite sides of the pan.

In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and hot melted butter with a hand mixer or with vigorous strokes of a whisk. Add the eggs, one at a time, beating until the batter is thick and lightened in color, 1 to 2 min. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts, if using. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the center comes out with a little fudge batter clinging to it, 28 to 30 min.

Let the brownies cool completely in the pan on a rack. Lift the ends of the foil to remove them. Invert the brownies on a tray and peel off the foil. Turn the brownies right side up on a cutting board and cut into squares (wipe the knife between each cut, as the brownies will be soft and sticky).

When I want great brownies, I go to Walmart bakery and buy their brownie bites - everyone loves them - moist, chewy and just plain wonderful!

Any plain brownie recipe and just as soon as they are cooked put small marshmallows on the top..you can brown under the broiler and when cooled melt chocolate chips and pour over the top. It depends on what you like either drizzle it leaving some marshmallow showing or ice/frost with a creamy icing. Another favorite is putting mint patties or sticks on the top as soon as it comes out of the oven...swirl the melted chocolate and mint with a spoon back and then repeating the above method for the top. Let both cool well before cutting.

Sue, I haven't heard the term oleo since I was a little girl! Brings back memories.

I presume that butter can be used for brownie recipes calling for oleo or margerine?

I haven't made these but I pinned this recipe last night on Pinterest and will make them. They have candy cane frosting.

rhizo, I see you caught that; I wondered if someone would. ;) I debated about using that term here but decided to, just to see if anyone might wonder about it. I got that recipe from my DGS's other DGM eons ago. I haven't bought real butter for ages. Nobody seems to notice. I always use Blue Bonnet.

In the 1970's I got a call from one of my friends, also in her early 20's, who had moved to a very rural area and was a very inexperienced cook. She was using a local (church group maybe) cookbook to make something, which I don't remember. She called and said, "I just can't find oleo here! I looked in the local store, I drove to the next town and looked in their store and I couldn't find anything called oleo there either. Maybe I'll have to wait to go to the city to find it?" We had a good laugh when I explained that she was looking for oleomargarine, but the box likely just would say 'margarine.'

I always used to make homemade brownies but now I love the Ghiradelli mix. It's the only baking mix I use and it's delicious and much easier and cheaper than homemade!

Thank you so much to everyone for all the recipes/brownie suggestions. Lots of choices now for my dessert tray!