BAKERS CHOCOLATE BROWNIES RECIPES

Steps:

• Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
• Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
• CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.

Steps:

• "Adjust oven rack to center position and heat oven to 350 degrees F. Line 9- by 13-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil. Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, stirring until well blended. Beat in eggs (one at a time) and vanilla until well blended. Add flour and nuts, and stir to incorporate. Stop stirring when no traces of flour remain. Spread in prepared pan. Bake for 30 to 35 minutes*, or until toothpick inserted into center comes out with a few fudgy crumbs. Do NOT overbake. (It's better to underbake brownies than to overbake them.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature or frozen for up to 2 months.. Makes about 24 brownies. * Note: Start checking the brownies before 30 minutes -- I usually start checking at 25 minutes and don't bake much past that. As soon as a toothpick inserted in the center comes out with fudgy crumbs instead of batter they are done. Equipment Note: When using a glass baking dish, reduce oven temperature to 325 degrees F. -- Variations -- Saucepan Preparation: Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Continue as directed in recipe. Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups. Thick Brownies: Bake in 9-inch square baking pan for 50 minutes. Chocolate Chip Brownies: Prepare batter as directed, adding 1 cup semi-sweet chocolate chips with the nuts. Spread into prepared pan and bake as directed. Rocky Road Brownies: Prepare Brownies as directed. Bake for 30 minutes. Remove from oven and immediately sprinkle 2 cups miniature marshmallows, 1 cup Baker's Real Semi-Sweet Chocolate Chips and 1 cup coarsely chopped nuts over brownies. Bake another 3 to 5 minutes or until topping begins to melt together. Cool. Cream Cheese Brownies: Prepare Brownies as directed using 4 eggs (instead of 3). Spread batter in prepared pan. Then, using same bowl, mix 2 (3 oz) packages cream cheese, softened, 1/4 cup sugar, 1 egg and 2 tablespoons flour. Spoon mixture evenly over brownie batter; swirl with knife several times to marbleize. Bake for 40 minutes."