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BAKER'S ONE BOWL Brownies

Rated as 4.41 out of 5 Stars

"Pack one of these brownies in a lunch box as a special treat!"
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Ingredients

50 m servings 178 cals
Original recipe yields 24 servings

Directions

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
  2. 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.
  3. 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.

Footnotes

  • White Chocolate Glaze
  • Microwave 1/3 cup whipping cream in medium microwaveable bowl on HIGH 45 sec. or just until cream comes to boil. Add 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped. Stir until white chocolate is completely melted and mixture is well blended. Drizzle over brownie. Let stand until set. Cut into squares as directed.

Nutrition Facts


Per Serving: 178 calories; 10.1 g fat; 21.4 g carbohydrates; 1.8 g protein; 39 mg cholesterol; 50 mg sodium. Full nutrition

Reviews

Read all reviews 42
  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Other than using Ghiardelli chocolate (no offense, Baker's) I didn't--and wouldn't--change a thing. Perfectly chewey and fudgey.

Most helpful critical review

The first problem I had was the size of the pan. Once I saw the amount of batter I had I knew I should have used an 8x8. I did use the 13x9 as suggested and the brownie mix barely covered the pa...

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Other than using Ghiardelli chocolate (no offense, Baker's) I didn't--and wouldn't--change a thing. Perfectly chewey and fudgey.

I just made this recipe this afternoon! I followed the recipe except i prefer to use baking cocoa. 3 tbs. of cocoa and 1tbs. of shortening or oil equals one square, so 12 tablespoons cocoa and 4...

BEST. BROWNIES. EVER. These are really great! The flavor is a little buttery, but it really compliments the chocolate flavor. If you would prefer a less buttery taste, you could probably do ...

I consider myself a very good cook, and an awful baker. But these were foolproof! LOVED them! Very brownie like - dense and super moist and chocolatey. I had a little mishap with the vanilla...

This recipe is great! I have been making these for years and they are the basic delicious brownie. I usually just lightly dust these with powdered sugar. I make these with nuts, plain, and also ...

The first problem I had was the size of the pan. Once I saw the amount of batter I had I knew I should have used an 8x8. I did use the 13x9 as suggested and the brownie mix barely covered the pa...

Positively delicious!!!! This made the moistest fudgiest brownies I have ever made at home. I used walnuts, but next time I will leave them out at hubby's request. Everyone raved over this batch...

This is the best brownie recipe out there. I use this as the base for regular brownies, cheesecake brownies, caramel brownies, and loaded brownies. It consistently yields moist, chewy, dense b...

This is my go to brownie recipe. For a little boost, I'll swirl in some chocolate sundae topping or peanut butter...mmmm, overload!!