[image-1]
These one bowl brownies from Baker’s Chocolate are a perfect example. I’ve tried lots of different brownie recipes in my day, some better (and more complicated) than others. But, I always come back to this one. Why? Because they’re sinfully rich, moist and fudgy, which is exactly what I want in a brownie. Plus, they’re so easy (and cheap) to make. Let’s face it. Baking brownies isn’t exactly rocket science. Why make it harder than it needs to be? I can whip up a batch of these puppies in less than an hour, and be munching on one before the dinner dishes are even dry. That’s just about as close to instant gratification as you can get.
The original Baker's recipe calls for chopped pecans. Sometimes I add them in and sometimes I don't. I’ve included them in the recipe, so I’ll leave it up to you whether or not to use them. Either way, these brownies are the ultimate chocolate indulgence!
[image-2]
Baker’s One Bowl Brownies (from the Baker’s Chocolate web site; photos by Susan Filson)
Ingredients:
4 squares (4 ounces/113 grams) Baker’s Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped pecans, toasted
Directions:
Heat your oven to 350°F.
Line a 13×9-inch pan with foil, with the ends of foil extending over sides. Spray foil with nonstick cooking spray.
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 – 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.
Makes 24 brownies.
Enjoy!
Still hungry? For more deliciousness, come visit me at Sticky, Gooey, Creamy, Chewy!
