Try this One Bowl Brownies recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees (325 degrees for glass baking dish)
Microwave chocolate and butter in large bowl on high for 2 minutes, or until butter is melted.
Stir until chocolate is completely melted*
Stir sugar into choclate until well blended.
Mix in eggs and vaniall.
Stir in flour and nute until well blended.
Spread into greased foil-lined 13x9 inch baking pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.
Cool in pan and cut into squares.
*Top of Stove Preparation: Melt chocolate and butter in heavy 3-quart saucepan on very low heat, stirring constantly. Continue as above.
Cream Cheese Brownies: Prepare brownies as directed, using 4 eggs. Spread in prepared pan. Beat 1 package (8 ounces) cream cheese softened, 1/3 cup sugar, 1 egg, and 2 tablespoons flour. Spoon mixture over brownie batter. Swirl with knife to marbleize. Bake 40 minutes.
Rocky Road Brownies: Prepare brownies as directed. Bake 30 minutes. Immediately sprinkle 2 cups mini marshmallows, 1 cup semi-sweet chocolate chips, and 1 cup chopped nuts over brownies. Bake 3 minutes or until topping begins to melt together.
Peanut Butter Swirl Brownies: Prepare brownies as directed, reserving 1 tablespoon of the butter and 2 tablespoons of the sugar. Spread in prepared pan. Mix reserved ingredients and 2/3 cup peanut butter. Spoon mixture over brownie batter. Swirl knife to marble. Bake as directed.
Chocolate Substitutions: If a recipe calls for unsweetened cocoa, use 1 square baker's unsweetened chocolate for every 3 tablespoons cocoa and 1 tablespoon shortening. If a recipe calls for 4 ounces bittersweet chocolate, use 1 square baker's unsweetened chocolate and 3 squares baker's semi-sweet chocolate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 116 | ||
Calories from Fat: 80 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 15.9mg | 5 % | |
Sodium 4708.6mg | 162 % | |
Potassium 60.6mg | 2 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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