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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 13 x 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. Makes 24 fudgy brownies. Note: For cakelike brownies, stir in 1/2 cup milk with eggs and vanilla. Increase flour to 11/2 cups.
VARIATIONS
Peanut Butter Swirl Brownies: Prepare One-Bowl Brownies as directed, reserving 1 tablespoon of the margarine and 2 tablespoons of the sugar. Spread in greased 13 x 9 inch baking pan. Mix reserved ingredients and 2/3 cup peanut butter. Spoon mixture over brownie batter; swirl with knife to marbelize. Bake as directed.
Rocky Road Brownies: Prepare One-Bowl Brownies as directed. Bake 30 minutes. Immediately sprinkle 2 cups miniature marshmallows, 1 cup Baker’s semi-sweet real chocolate chips. Bake 3 minutes.
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