Bakers Easy One Bowl German Sweet Chocolate Brownies 1997 Recipes

BAKER'S EASY ONE-BOWL GERMAN SWEET CHOCOLATE BROWNIES (1997)

Steps:

• Heat oven to 350 (F) -- 325 (F) for a glass baking dish.
• Grease bottom and sides of 8-inch square pan.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 minutes or until butter is melted.
• Stir until chocolate is completely melted. (Or melt chocolate and butter in small heavy saucepan over low heat, stirring constantly until chocolate is melted and smooth.)
• Stir 1/2 cup of the brown sugar into chocolate until well blended.
• Mix in eggs.
• Stir in flour and 1/2 cup of the pecans until well blended. Spread in prepared pan.
• Mix coconut, remaining brown sugar and pecans in same bowl.
• Stir in milk until well blended. Spoon evenly over brownie batter.
• Bake 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE.
• Cool in pan. Cut into 16 slices.

BAKER'S ONE BOWL BROWNIES

Steps:

• Lightly grease a 9 x 13 inch baking pan.
• Microwave chocolate and butter in a large microwavable bowl on Medium for 2 minutes or until melted.
• Stir sugar into chocolate until well blended. Mix in eggs and vailla.
• Stir in flour and nuts; pour into pan.
• Bake in preheated 350F oven for 30 - 35 minutes or until done. Do not overbake. Cool completely.

GERMAN CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter an 8- or 9-inch square glass baking pan.
• Mix flour, baking powder, and salt together in a bowl.
• Melt butter in a saucepan over low heat. Add chocolate and stir until melted. Remove from the heat and cool for 10 minutes or more.
• Combine cooled chocolate mixture, sugar, and vanilla extract in a bowl. Add eggs; mix well. Add flour mixture and stir until well combined. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and set the oven to broil.
• Combine brown sugar, melted butter, corn syrup, and milk for topping in a bowl. Stir in coconut and pecans. Drop and gently spread mixture evenly over the warm brownies.
• Broil 4 inches from the heat until topping is bubbly, 1 to 2 minutes. Cool for 1 hour before slicing and serving.

BAKER'S ONE BOWL CHOCOLATE BROWNIE COOKIES

Steps:

• Heat oven to 325*.
• Microwave both chocolates and butter in a large microwaveable bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth.
• Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla.
• Stir in flour, baking powder, and salt. Stir in nuts. (Dough will be soft).
• Drop by rounded tablespoonfuls, 1 1/2 inches apart, onto ungreased cookie sheet.
• Bake 12 minutes or until set. Do not overbake.
• Cool 5 minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container.

BAKER'S ONE BOWL BROWNIES

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.