Thursday, September 18, 2008


So I'm a little late on my go-to for the week. It's been a long one around here, so I thought there would be no better recipe to share than my BELOVED brownie recipe, courtesy of the Baker's Chocolate box. I cannot say enough how perfect these brownies are, and that fact is very fresh in my mind since I made a batch just this week. ;)

I will post both the recipe and the link here. When I made these on Monday, I actually had to substitute 2 squares of semisweet chocolate for 2 squares of the unsweetened, since that was all I had on hand. By reducing the amount of sugar accordingly from 2 cups to 1 1/2 cups, I actually think I preferred them this way to the old standard. The texture was even fudgier than before - YUM! As an added change-up, I used toasted hazelnuts in place of the pecans. Hazelnuts are entering their peak season, so you should pick some up and give them a try. Sweet or savory, they can add such depth to any dish!

Baker's One Bowl Brownies (and that is really the truth - one bowl is all it takes!)
4 squares Baker's Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. (I never do this. I just grease my pan with Pam. :)

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

And here is the link to the actual recipe.

No comments: