There just never can be. There’s the brownies which are my everyday go-to brownies, because they never fail and always taste like Mom’s. (Well, they are Mom’s which would explain that.) And there’s the brownies which I’ve deemed my all-time favorite, but I don’t always have the requisite malt powder on hand. There’s also Barefoot Contessa’s Outrageous Brownies which are decadent and most excellent when serving a crowd. But the other day, as I was looking through the pantry I spied a forgotten box of Baker’s unsweetened chocolate. The second I saw that box I thought about how long it has been since I’ve made Baker’s One Bowl Brownies. I had everything on hand, including some white chocolate chips which Zander requested be put in the brownies.
These truly are mixed up in one bowl and have very few ingredients. They can be successfully veganized by subbing in buttery sticks for the butter and rice milk for the milk- I’ve tried it and it worked just fine. This time though, when I made the brownies I opted to use up some Parkay I had in the fridge, and then when it came time to add the flour, I subbed in 1/2 cup whole wheat flour. I added Zander’s white chips, and decided against nuts, since the only ones on hand are hazelnuts in the shell…I’m not a big fan of hazelnuts, and I also didn’t relish the idea of cracking all those shells. So the brownies this time are nutless.
I remember now that I really like these brownies. They are easiest to cut into and taste best after they’ve cooled completely- but you know, you never remember that until AFTER you’ve cut into them and eaten your first piece of two. 😉 These are nice and chocolatey, and you’d never know that I used Parkay instead of butter, and you certainly don’t notice the whole wheat flour. In fact, the whole wheat flour may have contributed to the wonderful texture of these brownies which are about halfway between fudgy and cakey. They’re very nice and fit the bill perfectly.
Baker’s One Bowl Brownies
4 sq. unsweetened chocolate
3/4 c. butter — (1 1/2 sticks)
2 c. sugar 1/2 c. milk 3 eggs
1 tsp. vanilla
1 c. all-purpose flour 1/2 c. whole wheat flour 1 c. chopped nuts — optional
1 cup chocolate chips — optional
1. Preheat oven to 350º.
2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.
3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flours, nuts, and chocolate chips if using. Spread in greased 13 x 9 inch pan.
4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 brownies.
I totally agree, there’s always another brownie recipe I want to try! I never tire of brownies, that’s for sure! Thanks for sharing your creative ways of using-up what’s on hand!
I make the Baker’s One Bowl recipe all the time (usually using other types of chocolate or adding extra chocolate) and I swear I have never added milk to the recipe! I wonder – am I having some serious short-term memory lapse or are you using a different recipe?! Now I gotta go home and look (the way my day is going, I bet I am just forgetting about the milk ;-)).
Ah, I use the “cakey” variation at the bottom of the recipe. It should say something like, “for cakey brownies, add 1/2 cup milk with the eggs and add 1/2 cup flour.” Although they still don’t seem super cakey to me when finished…