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| BAKER'S CHOCOLATE ONE BOWL BROWNIE RECIPE | |
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4 (1 oz. each) sq. Baker's unsweetened chocolate 3/4 c. (1 1/2 sticks) butter 2 c. sugar 3 eggs 1 tsp. vanilla 1 c. flour 1 c. chopped nuts, optional Heat oven to 350°F. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9-inch pan. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies. Note: When using glass baking dish, bake at 325°F. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour. | |
Since microwave ovens vary in power, you may need to adjust your cooking time.
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recipe reviews #30712
Virginia Llorca (Illinois) says:
These are the best, most intense brownies in the world. You can substitute Ghirardelli or any other unsweetened chocolate if you can do the math. So fast and easy and no preservatives.
#37883
Jennifer Ferguson (Texas) says:
I have been making these brownies for over 10 years. They take maybe 10 minutes to put together and are so fabulous I eat them out of the pan! Being a chocoholic, these brownies are a fantastic taste sensation :) Definitely a crowd pleaser!
#44910
Jean Dee (Texas) says:
I often wondered what was the best brownie recipe, since I had several I regularly used. One day I baked them all: this was the best one. It even beat the recipe I had on the can of Ghiradelli's chocolate, which, btw, came in last in my test. lol These brownies are even better the next day. They are very chewy. I think the Baker's chocolate is the key.
#47068
Barb Gasparac (Arizona) says:
They are so delicious - I'm 65 and have been eating them all my life! I bring them once a month for my church's coffee get-togethers and they are so popular. So many people rave about them and I've been warned several times not to dare bringing something else!! Note: the frosting recipe on the box out of this world, too!
#47635
Donna (Indiana) says:
I've made these for years and years. I try other recipes but keep coming back to this one. Last week I ran across a box mix, Giradelli. I thought, "must be good". Wrong. Nowhere near as good as these. These are simple, fast, easy, have common ingredients and best of all turn out just the way I like brownies. I'll never stray again. (did I mention I usually make 2/3 recipe, using 2 1/2 squares of chocolate - a better amount for my small family.)
#68136
Kevin (Wyoming) says:
I made this as a treat for the folks at the animal shelter I volunteer for. I made it exactly as written, but skipping the optional nuts. Also, I cut them larger, yielding 18 brownies. They disappeared quickly and I got rave reviews. All I got to taste myself were little bits and crumbs left in the baking pan. They sure looked good though. I'm going to make another batch in a couple of days. This seems to be a great recipe!
#77247
Jan Bowsher (Illinois) says:
These are the best and easiest brownies that I have ever made. Everyone loves them!
#82610
Wythlove (Maryland) says:
These came out great for my 1st brownies made from scratch. I was very surprised how they came out, it was delicious. I did add 1/2 cup diluted evaporated milk, 4 eggs, 1 1/2 cup butter. Due to the fact I had 2 more squared then required. Bake a 325°F, and use cake flour instead. Opt out the nuts due to tree allergy. Will make these for now on.
#88853
Pattidons (Nebraska) says:
We were looking to buy a brownie mix. A lady stopped us and insisted our best bet was to buy the Baker's chocolate and go home and look up this recipe, we wouldn't regret it. We did and are so grateful to that random shopper!!!! Making them as we speak for Christmas gifts
#91353
Jane (Florida) says:
Never made better brownies than this recipe. Everyone asks for it. I, however, like to cut down the sugar to 1 1/2 cups, add a pinch of salt and use my own vanilla made from a bean with Bacardi select rum. And I sprinkle extra nuts on top! I bake 28 min.
#94509
Susan (Illinois) says:
They melt in your mouth. I brought these to a party and they didn't make it through one room. Line the pan with foil and grease the foil. Then add a lil extra flour and 3 tbsp milk at the end.
#98363
Heather (New York) says:
BEWARE! These are amazing! I made these today by halving the recipe and using 1 egg and 1 egg white, and cooked them in a 9x9 pan lined with parchment paper. A little extra dash of vanilla. So easy, and so delicious! Just the right balance of chocolate and sweet. Baked mine about 25 minutes (because the half recipe thinned out a bit in the pan) and they were perfect. If you make them this way and cut twelve brownies, each one is 165 calories. Too bad I've already eaten 5 today but so worth it! Who needs dinner?
#103760
Beverly (New York) says:
I double the recipe and add a bag of chocolate chips, baking in the same 13 X 9 pan. Bake for about 55 minutes. It's super fudgy and rich. Every one loves them.
#115552
Barbara Lipp (New York) says:
I've been baking these for years and even selling them to local coffeehouses, but with a twist. I make a chocolate ganache and pour it over the top after the brownies cool off - refrigerate until the ganache is totally firm. Grown men weep over these.
#120179
Jessica Moore (Massachusetts) says:
This is the recipe I use for plain brownies or any variation on a traditional brownie. I use whole wheat flour instead of AP and they are fantastic! My mother came up with a recipe that uses these as the base, followed by a cheesecake layer and then covered with ganache.
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