There is no reason, ever, to make brownies from a box. This recipe is based on the super-simple, one-bowl brownies that has been on the back of the Baker’s unsweetened chocolate box for years. Every time I use a different recipe, I wish I hadn’t and swear to use only this recipe from then on. Until I’m seduced by a new recipe that is always more complicated, because complexity must mean better. But it never does when talking about brownies.
These are fudgy. If you like cake-like brownies, I am of no help to you.
By the way, if you’re wondering why you now get half as much Baker’s baking chocolate for lots more than half the price, here’s your answer. And here. Sounds like the tobacco companies have loaned their PR people to Kraft.
Brownies
Ingredients
- 4 oz unsweetened chocolate bar, not cocoa
- 3/4 cup butter
- 2 cups sugar
- 3 eggs or 4, to make them extra fudgy – I use 7 for a double batch
- 1 tsp. vanilla I use 2
- 1 cup flour
- 1/2 tsp. salt
- 1 cup nuts optional
Instructions
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Spray whatever size pan you've decided on with no-stick cooking spray.
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Place the butter and chocolate in a large microwave-safe bowl (I use an 8-cup Pyrex measuring cup).
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Microwave on high for 2 minutes.
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Stir until the chocolate is melted. You may need to microwave for a little longer.
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Stir in sugar.
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Blend in eggs and vanilla until combined.
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Add flour and salt.
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Mix well.
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Stir in nuts if you are so inclined.
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Spread evenly in the pan.
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Bake in 350° oven (325° if you're using a glass pan), for about 30 – 35 minutes, just until a toothpick poked in the middle comes out with a few crumbs stuck to it.
Of course that is frosting on the brownies.
