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Pack one of these brownies in a lunch box as a special treat.
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.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Made the above recipe. What I did was decreased the amount of each ingredient. I followed the prep directions. Instead of baking the brownies in the oven I sprayed the inside of a coffee mug with non stick. I filled the coffee mug half way up. I microwaved each mug. Microwave 1 to 3 minutes depending on the microwave watts. It ended up tasting like an Italian Biscotti Cookie.
This is the easiest, most delicious brownie recipe I have ever used. Lost my original copy but was able to look up. So glad it was there. I have used it forever. Yumo.