There’s an old saying that goes, “If it ain’t broke, don’t fix it”. I think its meaning is self-explanatory. I also think that it applies very well to cooking and baking. Foodies, especially those of us that blog, are always looking for the next best thing when it comes to recipes. We often dismiss the tried and true ones or alter them beyond recognition in our zeal to set ourselves apart from the pack. We want to be culinary rock stars, so why would we ever use a simple, ordinary recipe from the back of a box or can? Or, maybe we do, but don’t want to admit it. I get that. But, isn’t there something to be said for those recipes that have stood the test of time? Sometimes, it’s that same ordinariness that can actually make a dish quite extraordinary. Brilliance in simplicity, if you will.
These one bowl brownies from Baker’s Chocolate are a perfect example. I’ve tried lots of different brownie recipes in my day, some better (and more complicated) than others. But, I always come back to this one. Why? Because they’re sinfully rich, moist and fudgy, which is exactly what I want in a brownie. Plus, they’re so easy (and cheap) to make. Let’s face it. Baking brownies isn’t exactly rocket science. Why make it harder than it needs to be? I can whip up a batch of these puppies in less than an hour, and be munching on one before the dinner dishes are even dry. That’s just about as close to instant gratification as you can get.
Although the original recipe calls for chopped pecans, I left them out this time because I didn’t have any. But when I do have them, I certainly add them in. I’ve included them in the recipe, so I’ll leave it up to you whether or not to use them. Either way, these brownies are the ultimate chocolate indulgence!
So, do you have any tried and true “back of the box” recipes that you love? And if so, do you admit it?
Baker’s One Bowl Brownies (from the Baker’s Chocolate web site)
Ingredients:
4 squares (4 ounces/113 grams) Baker’s Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped pecans, toasted
Directions:
Heat your oven to 350°F.
Line a 13×9-inch pan with foil, with the ends of foil extending over sides. Spray foil with nonstick cooking spray.
Microwave the chocolate and butter together in a large microwaveable bowl on high for about 2 minutes or until butter is melted. Stir until chocolate is melted and completely combined with the butter. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts and mix well. Pour into the prepared pan.
Bake 30 - 35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. (Do not overbake!)
Cool completely. Use foil handles to remove brownies from the pan before cutting to serve.
Makes 24 brownies.
Enjoy!
Filed Under: Baking, Cookies and Brownies, Quick and Easy, Recipes
BOO!
TWD: Espresso Cheesecake Brownies
On January 05, 2011 at 10:10am, Rosa said...
Gorgeous brownies! That is one of my favorite sweet treats.
Cheers,
Rosa
On January 05, 2011 at 10:18am, Sara said...
I’ve been thinking about this recipe! Mostly because the brownies I made last week were a bit disappointing, even if they were topped with marshmallows, toasted pecans, and even more chocolate. The brownie just wasn’t fudgy enough, and as a result, I just know that good brownies will be in my future (near future, most likely).
On January 05, 2011 at 10:25am, Helene said...
You are so right, we often search and search for different recipes of the same dessert or meal and often I’ll find myself going back to those easy, delicious recipes that my mom made. This year I promise myself to cook more of those back to the basics recipes. There are a tons that are delicious. Talking about ‘back of the box’ recipes my daughter still make a peanut butter recipe that she found on the back of Kraft peanut butter jar and we love her cookies.
On January 05, 2011 at 10:51am, Mom24@4evermom said...
This is one of my favorites. My grandson has a peanut allergy and I try to stay away from mixes as so many of them are peanut exposed. I also love Baker’s Caramel Brownies and Macaroons.
On January 05, 2011 at 11:05am, tasteofbeirut said...
I love these brownies too and have made them hundreds of time, with a lot of different tweaks and they always manage to work!
On January 05, 2011 at 11:25am, Regina said...
Yes! I love the Baker’s brownie recipe. It’s the only one I ever use and the only one I’ll never need.
On January 05, 2011 at 11:26am, Bianca @ Confessions of a Chocoholic said...
I like the Nestle TollHouse chocolate chip cookie recipe! Also, when I’m crunched for time/ingredients or too lazy, I like using prepared brownie mix (Ghirardelli boxed brownie mix is the bomb). And I’m not ashamed to admit it
On January 05, 2011 at 12:48pm, Susan said...
Stand proud, Bianca! I have used the Ghirardelli mix before and it makes a pretty darn good brownie!
On January 05, 2011 at 11:51am, Kathy - Cooking On the Side/Panini Happy said...
After almost 2 years of writing a blog focused on on-the-package recipes, I couldn’t agree with you more! I haven’t tried this one yet, but they look impossibly fudgy - it’s definitely going on the list!
On January 05, 2011 at 11:55am, Laurie Alves said...
Wonderful! Always love a recipe that is quick, easy and thrifty
You hit a homerun with this one! I’ll be sure to share 
Thanks so much for the inference to “before the dinner dishes dry”…I love the emphasis on the ability to make something on the spot and that it is still better than those froo froo, too complicated, 100 ingredient recipes! LOVE IT !
On January 05, 2011 at 12:51pm, Susan said...
Thank you and you’re welcome!
On January 05, 2011 at 11:58am, Kitten with a Whisk said...
Boxed brownies. I think I usually use the betty crocker kind, add a scoop of canned chocolate frosting to the batter, and then underbake them juuust a bit. Then I melt the rest of the frosting in the mircowave and pour it on top.
That is my favorite brownie recipe and I’ve tried hundreds.
On January 05, 2011 at 12:51pm, Susan said...
Oooh! Those definitely sound worth a try.
On January 05, 2011 at 12:08pm, The Blue-Eyed Bakers said...
Goodness these look PERFECT! So dense and delicious!
On January 05, 2011 at 12:22pm, Rachel (S[d]OC) said...
Years ago I bought some Nestle (I think) dark chocolate (the package was sort of fancy looking) and the back of the box had this amazing recipe for chocolate mousse cake. It was 4 layers of dense, fudgy cake with whipped ganache for the mousse and then the whole thing was covered with a dark ganache glaze. I always used to make that cake for special occasions. I was terrible at splitting the layers though, so it always looked like a lopsided, chocolate mess. I didn’t care. It tasted great.
The Toll House recipe is certainly one of the top chocolate chip cookie recipes out there (although Emily makes a darned good chocolate chip cookie as well).
This has often been a go-to brownie recipe for me. I made it all of the time in high school. I needed brownies for a dinner a few months ago and I recall making this very recipe partially because you had mentioned in some post or comment that it was your favorite brownie recipe. My only complaint is that they’re not thicker and denser. I would love to figure out how to bake the same recipe in a smaller pan.
On January 05, 2011 at 1:06pm, Susan said...
I often double the recipe to get bigger, thicker brownies. You just have to increase the baking time. I do it in 10 minute increments, and keep doing the toothpick test until they look right.
On January 05, 2011 at 2:20pm, Loramir said...
Those look great! I am intrigued by your pan in the second photo. Does the bottom come out?
On January 05, 2011 at 4:58pm, Susan said...
It’s a special brownie pan, and yes, the bottom does come out.
On January 05, 2011 at 2:41pm, Karen said...
I love and have made these brownies several times. My other favorite “back of the box recipe” is on the back of the Libby’s Pumpkin can for Pumpkin Pie, and also here: http://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie/detail.aspx
P.S. I loved your La Tavola post on January 2.
On January 05, 2011 at 4:59pm, Susan said...
Gotta love Libby’s Pumpkin Pie! That’s the only one my MIL ever makes.
On January 05, 2011 at 3:23pm, Donna said...
Oh I do love a good fudgy brownie!!!
Thanks
Donna
On January 05, 2011 at 4:29pm, buttercream said...
These sound fabulous. I love scratch baking and especially with brownies. Thanks for posting..your pictures and commentary are wonderful.
On January 05, 2011 at 8:09pm, MaryBeth said...
OMG..I simply love a gooey brownie, these look amazing and I have not had any in what seems like forever.
On January 05, 2011 at 8:24pm, SMITH BITES said...
used to make these brownies all the time Susan - much preferred over any boxed brownie i made; so happy you did this post - we shouldn’t forget the tried and true!! HAPPY NEW YEAR SUSAN!!
On January 05, 2011 at 9:10pm, Tessa said...
The brownies look great! I definitely am a back-of-the-box follower at times too, although my favorite has to be the fantasy fudge on the back of Kraft Marshmallow Creme!
On January 06, 2011 at 1:37am, Anne Galivan said...
In my opinion, the best brownies EVER are the Betty Crocker Triple Chunk Brownies. Yes, a box mix. I have never tasted better brownies than these. And everyone that we share them with loves them. In fact, they have been requested at parties more than once.
On January 06, 2011 at 7:42am, Carol, Simply...Gluten-free said...
Happy New Year to you my friend!
On January 06, 2011 at 8:32am, Lael Hazan @educatedpalate said...
Gorgeous pictures as always! Sometimes easy actually works, this is a fun recipe to make with the kids. I’ve been trying to figure out a “homemade” version but…. you are right…. easy and delicious is hard to beat!
On January 06, 2011 at 12:04pm, Rosemary said...
I often use the Nestle’s chocolate chip cookie recipe and today I’m making a lemon-blueberry-walnut quick bread that’s on the back of the walnut bag!
On January 06, 2011 at 4:33pm, The Food Hunter said...
I’m with you..if it ain’t broke don’t fix it. the only chocolate chip cookies I’m really ever happy with are the ones on the back of the Nestle chip bag
On January 07, 2011 at 1:49am, Denise @ Creative Kitchen said...
These are my go to brownies ever since I found them on the box of the Baker’s chocolate at least 8 yrs ago…not sure how long it’s been. But you are right…the are the BEST! I love a fudgy brownie, and this one delivers!! Not into cake like brownies…if I wanted cake…I’d make chocolate cake.
Not only that…they are EXTREMELY easy!!! Love these!!
On January 07, 2011 at 10:30am, Amalia said...
Brownies can be so pretty! yours look amazing. My to-go recipe es very similar so yes, this brownies ain´t broke, so no need to fix them! Thanks
-Amalia http://buttersweetmelody.wordpress.com
On January 15, 2011 at 9:23pm, Robin said...
I just made these, but mine came out dry! They were done after 23 min, so I doubt they were overbaked! Any ideas what I might have done wrong?
On January 24, 2011 at 10:12pm, Kevin (Closet Cooking) said...
Those brownies look so thick and fudgy and good!
On November 18, 2011 at 11:49pm, chewy brownie recipe said...
Your brownie looks great. Easy to cut, no mess. I love your brownie pan.
On December 25, 2011 at 6:45pm, Annmarie Diede said...
Great brownies - everytime. The box says to line pan with foil and this truly works well especially if you leave a little extra to wrap. Truly a one bowl; on bowl delight!
On May 22, 2015 at 1:51pm, SherylHardin said...
wht kind of flour goes in this recipe? plain or self-rising?
On May 22, 2015 at 1:51pm, SherylHardin said...
flour…plain or self-rising?