One Bowl Brownies: A Favorite Back-of-the-Box Recipe
The recipe for One Bowl Brownies is found on the back of the
box for Baker’s® Unsweetened Chocolate … and has been for decades.
It is a
brainchild of the Baker Chocolate Company, the oldest producer of chocolate in
the United States.
There are several reasons these brownies are so easy to make.
Most significantly, the batter can be mixed together in one bowl … hence the
Also, the recipe calls for just 6 ingredients (7 if you included
the optional chopped nuts). You can mix the batter by hand with just a wooden
spoon. These brownies come together so quickly that in less than ten minutes, they
will be in the oven.
But even more than simplicity, many people simply swear by
this recipe as the hands-down best brownie recipe ever. Perhaps that’s why it
has remained on the package box for so many generations.
Prep time: 10 minutes
Bake time: 35-40 minutes
Makes 25 squares
4 squares unsweetened chocolate
¾ cup (1 ½ sticks) butter or margarine
2 cups sugar
1 teaspoon vanilla
1 cup all-purpose flour
1 cup coarsely chopped nuts (optional)
- Heat oven to 350º F (325º F for glass baking dish). Line a
13 x 9-inch baking pan with foil extending over edges to form handles. Grease
foil with shortening or vegetable spray.
- Set chocolate and butter in a large microwavable bowl. Microwave on high for 2
minutes or until butter is melted. Stir the ingredients are smooth, until
chocolate is completely melted.
- Add sugar into chocolate mixture and stir until well blended, then eggs and
vanilla until well blended. Stir in flour and nuts.
- Spread brownie batter in the prepared pan. Bake for 35-40 minutes or until toothpick inserted into center comes out with
fudgey crumbs. Do not over bake. Cool brownies in then pan. Lift brownies out of
pan onto cutting board. Cut into squares. (Or cut them into shapes using cookie cutters!)
- Store brownies in an airtight container.
One Bowl Brownies Variations
Prepare as directed, but bake dough in a 13 x 9 pan for 30-35 minutes.
Super Chunk Brownies: Stir in 8 ounces of coarsely
chopped chocolate and ½ cup raisins into prepared batter before pouring into
prepared pan and baking as directed.
Cake-Like Brownies: Stir in ½ cup milk along with the
eggs and vanilla, and increase the flour to 1 ½ cups.
Extra-Fudgey Brownies: Use 4 eggs in the recipe
instead of three.
Rocky Road Brownies: during last 5 minutes of
baking, top brownie batter with 1 cup miniature marshmallows and 1 cup
One Bowl Brownies: Special
Baking Tips from The Elf
- Although the original recipe calls for a 13 x 9 pan, you will get
thicker brownies if you use an 8- or 9-inch square pan. Bake for about the same
amount of time, but be sure to check for done-ness by inserting a toothpick into
the brownies to see if fudgey crumbs emerge.
- You may choose to grease the baking pan rather than lining
it with foil. Pay special attention to applying plenty of shortening to the pan’s
corners and sides. Keep in mind that in doing so, you will need to cut the
brownies while they rest in the pan and remove them using a spatula.
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