Old School Bakers One Bowl Brownies

These were super quick brownies if you have old fashioned bakers squares on hand

what you need

4 oz.  BAKER'S Unsweetened Chocolate

3/4 cup  butter or margarine (i used some organic shortening)

2 cups  sugar

3 eggs

1 tsp.  vanilla

1 cup  flour

1 cup  coarsely chopped PLANTERS Pecans

make it

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

I don't have a microwave so I used the old school method of melting the shortening and chocolate over the stove.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

VARIATIONS

Prepare as directed, using one of the following options: Super Chunk Brownies: Stir 8 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped, and 1/2 cup raisins into prepared batter before pouring into prepared pan and baking as directed. Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups. Extra-Thick Brownies: Spread prepared batter into 9-inch square pan. Bake 50 min. Cool, then cut to serve. Makes 16 servings. Extra-Fudgy Brownies: Use 4 eggs.