• Heat oven to 350°F. Line bottom of 15 x 10 x 1-inch jelly-roll pan with foil. Coat foil with cooking spray.

  • Melt butter and chocolate in saucepan over medium-low heat.

  • Beat eggs, sugar, vanilla and salt in bowl on high speed until thick, 3 minutes. Fold in chocolate, then flour and nuts. Spread in prepared pan.

  • Bake in 350°F oven 20 minutes or until wooden pick inserted in center comes out with fudgy crumbs attached; do not overbake. Cool in pan on rack. Loosen around edges; invert onto rack. Peel off foil. Invert.

  • Cut into 24 squares. Enjoy as plain brownies, or use to make the following 3 desserts.

Banana Brownie Torte:

Use 3 brownies for each torte. Beat 1-1/2 cups heavy cream, 1/2 cup unsweetened cocoa powder, 1/2 cup powdered sugar, 1/2 teaspoon vanilla in bowl until stiff peaks form. Spread each brownie with 1/4 cup cream. Top each with 3 banana slices (2 bananas total). Stack 3 brownies for each torte. Makes 4 tortes (each makes 2 servings).

Black Forest Brownie Sundae:

For each of 8 sundaes, top brownie with 1 scoop frozen yogurt; drizzle each with 1/4 cup canned cherry pie filling and topping. Makes 8 sundaes.

Brownie Parfaits:

In each of 4 parfait glasses, alternate layers of vanilla pudding (3.4-ounce package instant pudding mix, prepared according to package directions) or flavored yogurt, and 1 crumbled brownie. Makes 4 parfaits.

Nutrition Facts

208 calories; 12 g total fat; 6 g saturated fat; 51 mg cholesterol; 35 mg sodium. 24 g carbohydrates; 1 g fiber; 4 g protein;