Better than a mix, and not any harder.
Baker's One Bowl Brownies
from Baker's Chocolate
4 squares (1 oz each) unsweetened chocolate
3/4 cup butter
2 cups sugar
4 eggs*
1 teaspoon vanilla
1 cup flour
1 tsp salt
1 cup chopped nuts (Optional, DON'T DO IT!)
Heat your oven to 350°F.
Line a 13×9-inch pan with foil, with the ends of foil extending over sides. Oil the foil (tee hee).
Microwave the chocolate and butter together in a large microwaveable bowl on high for about 2 minutes or until butter is melted. Stir until chocolate is melted and completely combined with the butter.
Stir in sugar.
Blend in eggs and vanilla.
Add flour and nuts and mix well.
Pour into the prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. (Do not overbake!)
Cool completely. Use foil handles to remove brownies from the pan before cutting to serve.
* if you like your brownies a little more cake-like, use 3 eggs.
Makes 24 brownies.... or so they say, but it really depends on big you cut them. It could be 48 tiny brownies or one big giant brownie.
I use this recipe with a Wilton Brownie Pan and it fills the 12 pockets perfectly. Bake for about 20 minutes and then test. If you're using 4 eggs, it may take a little longer.
This is supposed to be a nonstick pan, but like most non-stick Baking pans, it isn't. You need to oil and flour the cavities. Or use Baker's Joy. Or use my baking pan coating. But never, never, ever use Pam or any other cooking spray for baking... it will solidify and nothing short of an atomic bomb will get it off. (I may repeat this in every recipe that involves the oven). Well, an SOS pad will, but you can't use that on a non-stick pan. Baker's Joy is formulated for baking and doesn't mind-meld with your pan.
Got the matching Brownie Lifter, too... because using a metal knife to loosen the brownies can be very bad...
Don't need so many brownies? The old Baker's recipe makes half as much.
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