BAKER'S ONE BOWL Brownies

photo by:kraft

I'm SO glad I came across this recipe! Super easy to make, quick clean up, and the foil in the pan was definitely a brilliant idea. The brownies were soft, rich, gooey, and...read more

posted by

bridgesj27

on 4/18/2013

time

prep:

15 min

total:

50 min

servings

total:

24 servings

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What You Need

pkg. (4 oz.) BAKER'S Unsweetened Chocolate

3/4

cup butter or margarine

cups sugar

eggs

tsp. vanilla

cup flour

cup coarsely chopped PLANTERS Pecans

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

Kraft Kitchens Tips

Size-Wise

Pack one of these brownies in a lunch box as a special treat.

White Chocolate Glaze

Prepare brownies as directed, but do not cut brownies. Microwave 1/3 cup whipping cream in medium microwaveable bowl on HIGH 45 sec. or just until cream comes to boil. Add 6 oz. BAKER'S White Chocolate, chopped. Stir until white chocolate is completely melted and mixture is well blended. Drizzle over brownie. Let stand until set before cutting to serve.

Variations

Prepare as directed, using one of the following options: Super Chunk Brownies: Stir 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped, and 1/2 cup raisins into prepared batter before pouring into prepared pan and baking as directed. Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups. Extra-Thick Brownies: Spread prepared batter into 9-inch square pan. Bake 50 min. Cool, then cut to serve. Makes 16 servings. Extra-Fudgy Brownies: Use 4 eggs.

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shannonmare

posted:9/1/2007

These were so easy to make and I had all the ingredients on hand. Everyone loved them from the kids to my husband.

trishaecorbin2

posted:7/19/2007

This was very easy to make. My husband said that they were a little dry so, I would maybe make them a little more chewier next time. They were still good though. Will make again for sure.

jillyb36

posted:5/20/2007

Love this recipe! Super easy and they turn great every time.

grannygourmet

posted:5/11/2007

Quick, easy and delicious. Just the right amount of chocolate flavor and sweetness. Loved the chewiness!

angelpasta20

posted:3/19/2007

The brownies were kinda tasteless. Instead of vanilla, I put in French Vanilla cocoa mix and a tad of milk!! Leaves a good after taste!

luci53

posted:12/23/2006

I have been making these for over a year. They are so great that everyone loves them! I have to make 4 batches this time of year. Crispy on the outside, a little fudgy in the middle. A little ice cream, some chocolate syrup , powdered surgar. Nothing's better!

a cook

posted:12/18/2006

I followed the directions complete but these brownies came out terrible, what a waste of ingredients, I had to throw them out. I will continue to make brownies from scratch with another recipe.

a cook

posted:9/19/2006

And to make the brownies even richer, I add a pkg of chocolate chips...I know, I know! I'm a baaa-aad person.

cocoaholic06

posted:8/22/2006

This recipe is wounderful for school, summer camp, or for people on the go. And there so rich and EZ to make!

meltool88

posted:8/15/2006

I love this recipe. This one is so easy, I have no idea why people would use boxed mixes. And they are so moist, even on day 2.