Chocolatey Brownies

Directions

1. 1
   BLACK FOREST: In small bowl, cover 1/2 cup dried cherries with boiling water and let soak 5 minutes. Drain and pat dry with paper towel.
2. 2
   Coarsely chop and stir into brownie batter.
3. 3
   HAZELNUT: Toast 1/2 cup hazelnuts, then rub off skins. Coarsely chop and stir into brownie batter.
4. 4
   HAWAIIAN: Stir in 1/3 cup flaked coconut and 1/3 cup toasted, chopped macadamia nuts.
5. 5
   ORANGE: Stir in 1/4 cup chopped candied orange peel and 2 teaspoons orange liqueur.
6. 6
   CAPPUCCINO: Dissolve 2 teaspoons instant espresso with 2 teaspoons hot water and stir into brownie batter.
7. 7
   Preheat oven to 350 F. Grease an 8-inch square baking pan. In medium bowl, mix oil, extract and eggs. Add flout, sugar, cocoa, baking powder and salt and mix just until blended.
8. 8
   Scrape batter into prepared pan. Bake until top is dry and springs back lightly when gently pressed, about 15 minutes. Set pan on wire rack and let cool. Just before serving, mix equal parts confectioners' sugar and cocoa in small bowl, then using a fine mesh sieve, lightly sift mixture over brownies. Cut into bars.