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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sallyrobert

posted:12/18/2004

my family loved them im doing them again 2day thank you

a cook

posted:11/30/2004

Followed recipe exactly & turned out very hard Dunked in milk to eat.

candycane26

posted:11/3/2004

soooo good !! and so easy to make

Thomasmomwl

posted:9/27/2004

Extremely easy and WONDERFUL tasting!!

abruntz

posted:8/29/2004

These brownies are better than the mix and just as easy!! They are perfect: slightly crispy on the outside and gooier on the inside! We love them, and my co-workers did too!

curtid

posted:8/18/2004

I won a blue ribbon for my brownie entry at the Delaware State Fair using this recipe. I added about 3/4 cup of semi sweet minichips to the recipe. Evidently the judges liked it!

kota98

posted:7/25/2004

These are the best brownies I've ever had. The batch never lasts more than a day. We love them slightly heated topped with a scoop of vanilla ice cream. I recomend adding the extra egg, making them sinfully fudgy.

Tubbygal

posted:6/23/2004

Whenever I make this recipe everyone raves about it. I get asked to bring it to parties all the time. It's so much better then a mix and just as easy. Everyone loves them!

a cook

posted:5/28/2004

These are the easiest to make and the best tasting brownies ever! They taste great warmed in the microwave and then topped with vanilla ice cream. But my favorite way to have them is chilled in the refridgerator and on a napkin! :)

arldani

posted:5/23/2004

This recipe was very easy and the brownies came out really good. I will use this recipe from now on instead of using a mix.