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BAKER'S ONE BOWL Brownies is rated 4.493243243243243 out of 5 by 148.
Prep Time
Total Time

24 servings

This BAKER'S ONE BOWL Brownies recipe is the one that gets handed down through the generations. You'll know why after one bite.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum 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.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Size Wise

Looking for a special treat? One serving of this brownie is full of chocolatey flavor.

Baking in Glass Baking Dish

If a recipe calls for a metal pan and you substitute a glass baking dish, always reduce the oven temperature by 25ºF. This is necessary since the glass dish conducts and retains heat better than the metal pan.

White Chocolate-Glazed Brownies

Prepare brownies as directed, but do not cut into squares. 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 firm before cutting to serve.


Prepare recipe 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 batter before pouring into prepared pan and baking as directed. Cake-Like Brownies: Stir 1/2 cup milk into prepared batter along with the eggs and vanilla, and increase the flour to 1-1/2 cups. Extra-Thick Brownies: Pour batter into prepared 9-inch square pan. Bake 50 min. Cool, then cut to serve. Makes 16 servings. Extra-Fudgy Brownies: Prepare batter as directed, using 4 eggs.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 200
Total fat 11g
Saturated fat 5g
Cholesterol 40mg
Sodium 55mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 19g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I'm SO glad I came across this recipe! 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.
Date published: 2013-04-18
Rated 5 out of 5 by from I have been making these brownies for 20+ years. 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!
Date published: 2013-12-04
Rated 5 out of 5 by from This was my first time making brownies and the end result was a success. This was my first time making brownies and the end result was a success. I made these brownies as my main dessert for my Valentine's Day dinner and my guest had no complaints :) I added a little twist at the end, which I encourage everyone (who isn't counting caloreis lol) to try. Once the brownies ar cooled, cut a sizeable piece and place it in the microwave for 1-2 mins. or until warm. Then top with 1-2 scoops of your favorite flavored ice cream, whip cream and chocolate syrup. The flavor of the hot brownie mixed witht he cold ice cream is delicious! On ething I would also advise when makingthe brownies is to butter the pan on the bottom and sides really well to avoid some sticking that i ran into. overall 5+++ recipe :)
Date published: 2005-02-14
Rated 5 out of 5 by from Baker's one bowl brownie Favorite brownie recipe ever! Everything easily done in the microwave before baking. Easy and quick for children to make.
Date published: 2016-07-13
Rated 2 out of 5 by from I made this recipe using the addition of the half cup of milk and additional flour for the... I made this recipe using the addition of the half cup of milk and additional flour for the "cake-like" brownies. Perhaps they would have better if I had simply followed the original recipe, but I am not really satisified with the result. I must concur with those who have stated that this recipe is too sweet. I didn't measure off an exact two cups, but I'm convinced that less than 1 1/2 cups would have been sufficient. I also agree with the reviewer who said there was an odd aftertaste. I'll search for a recipe that uses less sugar.
Date published: 2010-02-06
Rated 5 out of 5 by from No more box mix brownies. No more box mix brownies. Hooray! This is a very forgiving recipe. For someone who always insists on scratch baking, I am addicted to box mix brownies. Every time I've made brownies from scratch they're too cake-y and dry. Last night I had a brownies craving and made these even tho I only had 2 extra large eggs. I cut back the sugar to 1 1/2 cups (something I usually do when baking) and reduced the flour to 3/4 cup. I baked them in an 8x8 pan for 55 min. These were slightly cakier than I like but it was expected due to lacking the 3rd egg. Everyone has a different opinion on the perfect brownie, but this recipe has what it takes for me: crispy, chewy edges and fudgy but firm middle. And ya gotta go with pecans. Looking forward to trying this as written in the future.
Date published: 2013-10-08
Rated 4 out of 5 by from I have used the recipe that came on the box years ago- and still may for eons. I have used the recipe that came on the box years ago- and still may for eons. I just moved from MT to MS and my things are in storage. So, I found this on the net yesterday when I needed to make brownies. I was concerned that the recipe contained no baking power, which I'm sure my old one did. Consulting another recipe, I added 1/2 t. BP and they turned out fine. Did you intend to leave out BP? <<< Response from Kraft Kitchens Expert, Mary ~ Baker's One Bowl Brownies has never had baking powder. >>>
Date published: 2005-01-16
Rated 4 out of 5 by from As some other reviewers did, I omitted the nuts. 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.
Date published: 2013-06-10
  • 2016-10-22T10:36CST
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