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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.
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.
I have been making these brownies for 20+ years. They always turn out. I have made them with mint chocolate chips also. I love nuts, so I put in up to 1 1/2 cups of chopped walnuts. I have never lined the pan with foil--just use a 13 x 9" pan and grease it. Sometimes I will make the batter, put half of it in pan on one side and then stir in 1/2 cup of nuts in remaining batter and spread in other 1/2 of pan. You can not screw these up!