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Ingredients

Directions

• PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE flour, baking soda and salt in small bowl. Microwave sugar, butter and water in a large, microwave-safe bowl on HIGH (100%) power for 4 to 5 minutes or until mixture bubbles, stirring once. Add Choco Bake; stir.

• STIR in eggs, one at a time, until incorporated. Stir in vanilla extract. Add flour mixture; stir well. Stir in nuts. Pour into prepared baking pan.
• BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

FOR SAUCEPAN METHOD:

• HEAT sugar, butter and water in a medium saucepan just to boiling, stirring constantly. Remove from heat. Add Choco Bake; stir. Proceed as above.

CREAM CHEESE BROWNIE VARIATION:

• PREPARE brownie batter; do not pour into pan. Beat 8 ounces softened cream cheese, 1/2 cup granulated sugar and 1 teaspoon vanilla extract in small mixer bowl until smooth. Beat in 1 egg. Pour brownie batter into pan. Spoon cream cheese mixture over top; swirl with spoon. Bake for 20 to 25 minutes.

PEANUT BUTTER BROWNIE VARIATION:

• PREPARE brownie batter without nuts; do not pour into pan. Combine 1/2 cup peanut butter, 3 tablespoons granulated sugar and 2 tablespoons milk in a microwave-safe bowl. Microwave on HIGH (100 %) power for 45 seconds; stir until smooth. Pour brownie batter into pan. Spoon peanut butter mixture over top; swirl with spoon. Bake for 20 to 25 minutes.

ROCKY ROAD BROWNIE VARIATION:

• PREPARE brownie batter without nuts; bake as directed. While still hot, sprinkle with 1 1/2 cups miniature marshmallows, 1/3 cup chopped nuts and 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels. Bake for 2 to 3 minutes or until marshmallows are puffed and morsels are shiny.

Nutrition Information

PIN IT.. TO Remember it!