One-Bowl Brownies

Yes, brownies from a mix are easier than from scratch. But why use a mix when you can make tastier brownies with not that much extra effort?

4 squares Baker’s unsweetened chocolate
¾ cup (1½ sticks) margarine or butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped nuts (optional)

Heat oven to 350 degrees (325 degrees for glass baking dish).
Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted.  Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended.  Mix in eggs and vanilla.  Stir in flour and nuts until well blended.  Spread in greased foil-lined 13 by 9 inch baking pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.  DO NOT OVERBAKE.  Cool in pan. Cut into squares.

Variations:

Cakelike Brownies:  Stir in ½ cup milk with eggs and vanilla.  Increase flour to
 1 ½ cups.

Cream Cheese Brownies:  Prepare brownies as directed using 4 eggs.  Spread in pan.  Beat 1 package (8 oz.) cream cheese, softened, 1/3 cup sugar, 1 egg and 2 tbsp. flour.  Spoon mixture over brownie batter.  Swirl with knife to marbleize.  Bake 40 minutes.

Rocky Road Brownies:  Prepare brownies as directed.  Bake 30 minutes.  Immediately sprinkle 2 cups miniature marshmallows, 1 cup semi-sweet chocolate chips and I cup chopped nuts over brownies.  Bake 3 minutes or until topping begins to melt together.

Peanut Butter Swirl:  Prepare brownies as directed, reserving 1 tbsp. of the margarine and 2 tbsp. of the sugar.  Spread in prepared pan.  Mix reserved ingredients and 2/3 cup peanut butter.  Spoon mixture over brownie matter.  Swirl with knife to marbleize.  Bake as directed.

Raspberry Brownies: Prepare brownies as directed. Pour ⅓ cup of raspberry jam  into a small bowl and stir vigorously to loosen. Drizzle jam evenly over batter and swirl in lightly with a spoon.  Bake until 30 to 35 minutes.