Ingredients
| 4 squares (1 oz. each) | unsweetened chocolate | | 3/4 cup | margarine | | 2 cups | sugar | | 3 | eggs | | 1 tsp. | vanilla | | 1 cup | all-purpose flour | | 1 cup | nuts, coarsely chopped (optional) |
Options
Rocky Road
| 2 cups | minature marshmellows | | 1 cup | semi-sweet real chocolate chips | | 1 cup | walnuts, coarsely chopped |
Peanut Butter Swirl
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Instructions
Heat oven to 350°F. 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 melted chocolate mixture. Add eggs and vanilla; stir until completely mixed. Stir in flour until well blended. Stir in nuts. Spread in greased 13x9-inch pan. Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan; cut into squares.
Rocky Road:
Prepare basic one-bowl brownie recipe above. Bake 35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Immediately sprinkle with 2 cups miniature marshmallows, 1 cup semi-sweet real chocolate chips and 1 cup coarsely chopped walnuts. Continue baking 3-5 minutes until topping begins to melt together. Cool in pan; cut into squares.
Peanut Butter Swirl:
Prepare basic one-bowl brownie recipe, reserving 1 Tblsp. of the margarine and 2 Tblsp. of the sugar from the original recipe. Prepare as directed. Mix reserved Tblsp. margarine and 2 Tblsp. sugar into 2/3 cup peanut butter. Spoon over uncooked brownie mixture and swirl with knife to marbleize. Bake 30-35 minutes or until wooden pick inserted in centercomes out with fudgy crumbs. Cool in pan and cut into squares.
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