Start with this basic recipe and then you can make different variations!
Heat oven to 350-degrees. (325 for glass dish)
Microwave chocolate and margarine in microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate until blended. Mix in eggs and vanilla.
Stir in flour and nuts. Spread in grease foil-lined 13x9 inch baking pan.
Bake 30 minutes or until toothpickinserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Cut into squares or decorative shapes with cookie cutters. Makes 24 fudgy brownies.
Chocolate Peppermint Brownies: Cut cooled Brownies into 36 (2 3/4x1 inch) sticks. Drizzle with 4 squares melted white chocolate. Sprinkle with crushed peppermint candies.
Cappuccino Brownies: Prepare Brownies as directed, using 4 eggs and 1 1/4 cups flour. Add 3 tablespoons instant coffee with eggs and vanill; omit nuts. spread batter in pan. Beat 1 package (8 ounces) cream cheese, 1/3 cup sugar, 1 egg, 2 tablespoons flour and 1/2 teaspoon ground cinnamon until blended. Spoon over batter. Swirl with knife to marbleize. Bake 40 minutes.
Chocolate Glazed Brownies: Prepare and bake one bowl brownies as directed. Microwave chocolate and margarine in medium microwavable bowl on high 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted. Stir in corn syrup and milk until well blended. Spread over brownies. Let stand 1 hour. Garnish with large walnut pieces.
Cream Cheese Brownies: Prepare one bowl brownies as directed, using 4 eggs. Spread in prepared pan. Beat cream cheese, sugar, egg and flour in same bowl until well blended. Spoon mixture over brownie batter. Swirl with knife to marbleize. Bake 40 minutes.
Walnut Crunch Brownies: Prepare one bowl brownies as directed, using 4 eggs and omitting walnuts in batter. Spread in prepared pan. Microwave brown sugar and margarine in same bowl on high 1 minute or until margarine is melted. Stir in eggs, flour and vanilla until well blended. Stir in walnuts. Spread mixture evenly over brownie batter. Bake 45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (25g)|
|Recipe Makes: 144 Servings|
|Calories from Fat: 66 (58%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 14.8mg||5 %|
|Sodium 29.8mg||1 %|
|Potassium 53.4mg||1 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10.6g|
|Protein 2g||3 %|
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: 113
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