Collection: Baker's-Chocolate One Bowl Brownies, Regal Chocolate Sauce,
Wellesley Fudge Cake

Recipe: Baker's One Bowl Brownies

 4  squares Baker's Unsweetened Chocolate
3/4 cup (1 1/2 sticks) margarine or butter
 2  cups sugar
 3  eggs
 1  teaspoon vanilla
 1  cup all-purpose flour
 1  cup coarsely chopped nuts (optional)

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 meled chocolate mixture. Mix in eggs and vanilla until well
blended. Stir in flour and nuts. Spread in greased 13x9-inch pan.

BAKE for 30 to 35 minutes or until toothpick inserted into center comes out
with fudgy crumbs. DO NOT OVER-BAKE. Cool in pan; cut into squares. Makes
about 24.

BROWNIE VARIATIONS

SAUCEPAN PREPARATION: Melt chocolate and margine in 3-quart suacepan over
very low heat; stir constantly until just melted. Remove from heat;
continue as directed in recipe.

CAKELIKE Brownies: Stir in 1/2 cup milk with eggs and vanilla. Increase
flour to 1 1/2 cups.

EXTRA THICK Brownies: Bake in 9-inch square for 50 minutes.

ROCKY ROAD Brownies: Prepare Brownies as directed. Bake 35 minutes.
Immediately sprinkle 2 cups Kraft Miniature Marshmallows, 1 cup Baker's
Real Semi-Sweet Chocolate Chips and 1 cup coarsely chopped nuts over
brownies. Continue baking 3 minutes or until topping begins to melt
together. Cool.

CREAM CHEESE Brownies: Prepare Bownies as directed using 4 eggs. In same
bowl, mix two (3 oz.) packages Philadelphia Brand Cream Cheese, softened,
1/4 cup sugar, 1 eggs and 2 tablespoons flour. Spoon mixture over brownie
batter; swirl with knife to mableize. Bake 40 minutes.

TIP; When using a glass baking dish, reduce oven temperature to 325 F.

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Chocolate Tips

TO MELT IN MICROWAVE OVEN: Place 1 square chocolate, unwrapped, in
microwavable dish. Heat at HIGH 1 to 2 minutes until almost melted,
stirring halfway through heating time. Remove from oven; stir until
completely melted. Add 10 seconds for each additional square of chocolate.

TO MELT IN SAUCEPAN: Place in heavy saucepan over *very low* heat and stir
*constantly* until just meltd.

TO STORE: Keep in a cool, dry place (below 75 F, if possible) but not in
refigerator. At very high temperatures chocolate grays in color. This
happens naturally when cocoa butter rises to the surface. It does not
affect chocolate flavor and quality.

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Recipe: Regal Chocolate Sauce (Baker's One Bowl Recipe)

 2  squares Baker's Unsweetened Chocolate
1/3 cup water
1/2 cup sugar
 3  tablespoons margarine or butter
1/4 teaspoon vanilla

MICROWAVE chocolate and water in microwavable bowl on HIGH 1 1/2 minutes.
STIR UNTIL CHOCOLATE IS COMPLETELY MELTED.

STIR in sugar. Microwave 1 minutes. Stir. Cook 2 minutes longer; stir in
margarine and vanilla.

Makes about 1 cup.

SAUCEPAN PREPARATION: Heat chocolate and water in saucepan over low heat,
stirring constantly, until chocolate is melted and mixture is smooth. Add
sugar; bring to a boil. Boil for 2 to 3 minutes or until slightly
thickened, stirring constantly. Remove from heat; stir in margarine and
vanilla.

VARIATIONS: Substitute 1 tablespoon orange liqueur or almond liqueur for
the vanilla.

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Recipe: Wellesley Fudge Cake

4     squares Bake's Unsweetened Chocolate
1 3/4 cups sugar
  1/2 cup water
1 2/3 cups all-purpose flour
1     teaspoon baking soda
  1/4 teaspoon salt
  1/2 cup (1 stick) margarine or butter, softened
3     eggs 
  3/4 cup milk
1     teaspoon vanilla

HEAT over to 350 F.

MICROWAVE chocolate, 1/2 cup of the sugar and the water in large
microwavable bowl on HIGH 1 to 2 minutes or until chocolate is almost
melted, stirring once. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. Cool to
lukewarm.

MIX flour, baking soda and salt; set aside. Beat margarine and the
remaining 1 1/4 cups sugar until light and fluffy. Add eggs, one at a time,
beatng well after each addition. Add flour mixture alternately with milk,
beating after each addition until smooth. Stir in chocolate mixture and
vanilla. Pour into 2 greased and floured 9-inch layer pans.

BAKE for 30 to 35 minutes or until cake springs back when lightly pressed.
Cool in pans 10 minutes. Remove from pans to cool on wire racks. Frost as
desired.

Maks 12 servings.

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Baker's New Cookbook Offer: 

Baker's Easiest-Ever Chocolate Recipes

Baker's Easiest-Ever Chocolate Recipes is an all new chocolate-lover's
cookbook designed for today's time conscious cook! This 96 page soft cover
book contains forty color photographs and features over 90 delicious
chocolate recipes. Over 60 of these are new, no-fuss ONE BOWL recipes which
means they require the use of just a single bowl! This book is full of new
and easy recipes for brownies, cookies, cakes, pies, desserts and candies,
as well as the tried-and-true Baker's classics.

To receive your copy, send $2.50 (no stamps), your name, address, and zip
code to:

Baker's Easiest-Ever Chocolate Recipes, Kraft General Foods Inc., P.O. Box
8060, Kankakee IL 60902.

Offer void where prohibited, taxed or otherwise restricted. Good only in
U.S.A., Puerto Rica & U.S. Government installations. Allow 6-8 weeks for
processing request.

[Baker's Unsweetened Baking Chocolate Squares; Kraft General Foods Inc.,
White Plains NY 10625; 1-800-431-1001, 9-4 EST weekdays]

June 1994
Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817
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