The recipe for forever brownies (page 37) in Baking Style, Art, Craft, Recipes, is not only one of my favorite recipes, it’s a recipe that seems to have captivated both avocational and professional bakers alike. The brownie batter can be customized to include a stir-in of chopped nuts, flaked coconut, chunks of candy, or semisweet/bittersweet chocolate chips. If what you mean by “fancy up” the recipe is to offer the confection in an alternate shape other than a bar cookie, film a 9 to 10-inch round layer cake pan (2 inces deep) with nonstick oil spray, then spoon and scrape the batter into the prepared pan. (Any other single-layer ovenproof cake pan can be used, but be sure to choose one without too much detail otherwise the cake will be challenging to unmold.) Bake the sweet for 30 to 33 minutes, or until just set, and cool according to the procedure described in the recipe. For serving, cut the dessert into pretty pie-shaped wedges.