Getting the white-chocolate spiderwebs onto these brownies is easier than you'd think. And what's beneath them is a definitely a treat. Happy Halloween!
What You Need
Original recipe yields 24 servings
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 egg s
1 tsp. vanilla
1 cup flour
2 oz. BAKER'S White Chocolate
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Let's Make It
Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil lightly. Set aside. Microwave unsweetened 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. Add all remaining ingredients except white chocolate; mix well. Pour into prepared pan.
Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan onto cutting board, using foil handles. Cut into 24 brownies.
Melt white chocolate as directed on package. Spoon into small plastic bag. Roll up bag to push chocolate into bottom of bag. Cut off tiny piece from one of the bottom corners of bag. Twist top of bag, then gently squeeze from top of bag to drizzle chocolate over brownies in a spiderweb design. Let stand until chocolate is firm.
Pack one of these brownies in a lunch box as a special treat!
Use Your Stove
Place chocolate and butter in heavy 3-qt. saucepan. Cook on very low heat until chocolate is completely melted and mixture is well blended, stirring constantly. Remove from heat. Add sugar; mix well. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
2 doz. or 24 servings, one brownie (46 g) each.
* 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.