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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mitchsamuel

posted:2/27/2008

My husband and i just love this recipe. It so moist even without the nuts.

a cook

posted:2/17/2008

This recipe was easy to make and my husband and my friend loved these brownies. I used 4 eggs per the Extra-Fudgy recipe option. They have an intense chocolate flavor and very moist.

telinda

posted:2/2/2008

The only complaint I have, was the measurement of the butter, the first batch I did I put too much butter in it. They were very good though, great with vanilla ice cream!!

a cook

posted:1/22/2008

not as moist or rich as i would like...even added a few dark chocolate chips

a cook

posted:1/9/2008

I've been making this recipe since my teen years - in the 50's - there is none better nor easier to make.

binkywinks

posted:11/1/2007

this is a wonderful and easy recipe

a cook

posted:10/10/2007

I just got done making these brownies for the 1st time and they taste great! Very moist! Instead of 3 eggs I used 4 to make it extra fudgy! This recipe is very easy for great tasting brownies!

a cook

posted:10/7/2007

The best brownies ever

a cook