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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

ElliottCooper

posted:2/20/2011

my friends liked these better than I did, next time I will try peanut butter chips as one reviewer suggested which sounds divine...

chelle_1163

posted:1/31/2011

Fast, easy, fudgy. Perfection.

srholland

posted:1/20/2011

I've had these before and would like to make them myself but I have a dilemma. Could I use semi-sweet Baker's chocolate squares and reduce sugar by 1/2 and get the same result? I have a whole box of semi-sweet left over from the holidays.

SueCooks1127

posted:1/5/2011

I think those that don't like this recipe must be used to the box versions. I like box brownies, but this is THE homemade brownie recipe. You have to like sweet, its like eating brownie fudge, but they are the BEST!

KimRainbowandWishcom

posted:12/31/2010

THis recipe s PERFECTION! Moist, RICH, firm and does not crumble. My husband is diabetic, so I cut the sugar by one third and it was sensational! You really taste the rich flavor of the cocoa with less sugar. I also used slivered almonds instead of pecans and it was wonderful with the slivered almonds! I highly recommend this brownie recipe nd this will be MY brownie recipe from now on because of the rich flavor and ease of preparation with minimal ingredients!

misty0300

posted:5/19/2010

The BEST! What more is there to say?

LinVA

posted:2/6/2010

I made this recipe using the addition of the half cup of milk and additional flour for the "cake-like" brownies. Perhaps they would have better if I had simply followed the original recipe, but I am not really satisified with the result. I must concur with those who have stated that this recipe is too sweet. I didn't measure off an exact two cups, but I'm convinced that less than 1 1/2 cups would have been sufficient. I also agree with the reviewer who said there was an odd aftertaste. I'll search for a recipe that uses less sugar.

lrivet

posted:1/22/2010

This is definetly my "go to" recipe when I have to make brownies. I have made this recipes several times and they have always turned out great!!

Melissa48331

posted:11/12/2009

I remember Katie Brown once saying the best Brownie recipes are from the box! And I'm sorry to say she is right! I thought these were WAY too sweet and a bizarre aftertaste. I pride myself on my cooking, so at risk of sounding arrogant, I know it was nothing I did as I followed this recipe to the letter. Others reviewers seem to like it however, so perhaps it is just a matter of taste.

bulldogs100

posted:4/18/2009

This is the only brownie recipe I use. It is easy and the brownies are chocolaty and moist.