One Bowl Brownies

contributed by Laurel Turner

4 squares Baker’s Unsweetened Chocolate
3/4 cups (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped nuts (optional)

Heat oven to 350 F (325 F for glass baking dish). Line 13X9-inch baking pan with foil extending over edges to form handles. Grease foil.
Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla until well blended. Stir in flour and nuts until well blended. Spread in prepared pan.
Bake for 30 to 35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do NOT overbake. Cool in pan. Lift out of pan onto cutting board. Cut into squares.
Makes about 24 brownies
Tip: For cakelike brownies, stir in 1/2 cup milk with eggs and vanilla. Increase flour to 1 1/2 cups.


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