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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TruffleCream

posted:6/9/2013

As some other reviewers did, I omitted the nuts. I realize that reduces the volume of the recipe; but STILL, a 9"x13" pan is way too big for this recipe. I had difficulty smoothing the batter to the edges of the foil-lined pan, and so the brownies were thin and the edges were hard and overbaked, even though I baked the recipe for only 30 minutes. Otherwise, they were fudgy and my husband loved them. I will definitely make them again, but will use an 8x8" or 9x9" pan.

bridgesj27

posted:4/18/2013

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 very chocolatey. They were an absolute hit with my family (even my dad, who isn't much of a chocolate fan, had several!)The only way I strayed from this wonderful recipe was by adding a simple peanut butter drizzle to the brownies when they cooled. They came out fabulously. I can't wait to make them again. **The drizzle, incase anyone wants it, was just 2tbs powdered sugar mixed in with 1/4 c. melted peanut butter.

a cook

posted:1/13/2013

Love this recipe, anytime any other desert calls for brownies in it I make these brownies.

jilliancooks

posted:1/12/2013

I love brownies from a box, but these were so much better than that! I added 4 eggs for the fudge brownie, and the flour and milk for the cake brownie. What I got was a perfect combo of both. I did not think they were too sweet, I even added mini chocolate chips.

a cook

posted:9/13/2012

As you can probably tell from the fact the recipe calls for 2 cups of sugar, these brownies are very sweet. Too sweet for my tastes. Also, there's no way the brownies in the above photo were made in a 13x9 pan. I'm guessing whoever baked them used a 9x9 pan and had to cook them longer as a result.

shinfl

posted:9/4/2012

I just made this for my Labor Day party and it disappeared!

a cook

posted:12/14/2011

Bye-bye Betty Crocker! I LOVED this recipe. It was amazing. I added an extra egg, took out the nuts, and added 1/4 teaspoon of almond extract and WALLAH! Pure perfection.

a cook

posted:10/20/2011

I have made this recipe for years and it never fails me.

lissa530

posted:4/29/2011

I liked these brownies for much. Easy to make and less dishes. How can you go wrong?

rbickford13

posted:4/14/2011

we love this recipe and we make it all the time! we just leave out the nuts.