Cakey or fudgy: which is the better brownie? I prefer a fudgy brownie; the more dense and sticky, the better. I would categorize people that love my banana brownies as fudgy brownie lovers. These brownies are very close to being my favorite and are so simple for the super poor.

To make banana brownies:

These are great because they get rid of the odd leftover egg and are a great way to use an old banana. Slather a little bit of peanut butter on top and mmmmmm!

Another box mix favorite are peanut butter brownies. A layer of peanut butter sandwiched between brownie and a fudge topping makes a simple and delectable dessert. Check out some pictures of the peanut butter brownies and Noblepig's peanut butter-nutella brownies.

For a new spin on an old favorite, try Noblepig's peanut butter-nutella brownies. I didn't follow the recipe exactly-surprise surprise. I added a teaspoon of cinnamon and instead of 16 tablespoons of butter (the prescribed one cup), I used 13 tablespoons and added 2 heaping tablespoons of marscapone cheese. I happened to have this cream cheese textured cheese in the fridge and because it is often used in sweet Italian dishes, I didn't think it would be a problem. Based on reviews, I don't think the substitution hurt anything.

Brownies from scratch are more difficult; they require loads of expensive ingredients and usually only fill an 8x8 or 9x9 pan. The taste is great but I'm often disappointed that there's not much to pass around. So I take box mixes and add my own touch. People rarely are able tell the difference and I have left several gatherings with names of new friends and promises to facebook them the recipe.

Some of the best from scratch (FS) brownies I have ever tasted are Ina Garten's outrageous brownies. Appropriately named, because of the ingredients list/prices and taste, these brownies are dense and more rich than Bill Gates would be after conquering Dubai.