As any of you who have read my blogs in the past knows, I am a total chocoholic! I could eat chocolate all day long; but alas, I fear I would get very, very sick by the time the sun went down.
Some days I can’t find a scrap or morsel of the smooth, velvety sweet that Hershey seemed to make famous. The other day I was digging in my pantry trying to find even a sweet tart, ANYTHING that had sugar in it. I was tired of eating a bowl of Special K with Splenda every day. Now don’t get me wrong, I do like Special K, and I prefer to sweeten cereals and iced drinks with Splenda. It’s much better than the “Pink” one or the “Blue” one!
Then I remembered my Aunt Irene’s brownies that she served sometimes when she didn’t have the famous Duncan Hines Brownie Mix in the house. They were just as good to me and better yet, she said they were so easy she stirred them up in a hurry.
That’s what I needed – something in a hurry. My sweet tooth was about to get the better of me.
I found that I did have a box of Baker’s chocolate squares in my pantry and there was the recipe for Irene’s One Bowl Brownies right inside the box! Why, the One Bowl Brownies must be a Baker’s recipe – you mean Aunt Irene didn’t just come up with it all by herself? Ah, well. It’s still chocolate, right?
BAKER’S ONE BOWL Brownies
4 squares BAKER’S Unsweetened Baking Chocolate
¾ cup (1-1/2 sticks) butter or margarine
2 cups sugar
1 tsp. Vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans
Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending near sides of pan. Grease foil.
Microwave chocolate and butter in large microwavable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is melted. Stir in sugar, eggs, and vanilla. Add flour and nuts; mix well. Spread into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container.
Makes 24 servings, 1 brownie each. Serve with a large glass of milk.
Cream Cheese Brownies: Prepare batter as directed, using 4 eggs; spread into prepared pan. Beat 1 pkg. (8 oz.) softened PHILADELPHIA Cream Cheese, 1/3 cup sugar, 1 egg and 2 Tbsp. Flour until well blended; drop by spoonfuls evenly over brownie batter. Swirl with knife several times to marbleize. Bake as directed, increasing baking time to 40 minutes.
Peanut Butter Swirl Brownies: Prepare batter as directed, reserving 1 Tbsp. of the butter and 2 Tbsp. of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter, mix well. Spoon over batter in pan. Swirl with knife several times to marbleize. Bake as directed.
My only trouble with this delicious chocolate snack: I did not grease the foil well enough and they stuck. But, hey, I’m not above digging that chocolate out of that pan!
Thanks BAKER’s Chocolate!!
Graphic by June at Art Freebies