Rich, chocolatey brownies get their start in a saucepan


September 30, 1992|By Beth Hillson | Beth Hillson,Contributing Writer

These mix and bake brownies couldn't be easier. The ingredients are dumped into one saucepan, mixed and poured into the baking dish. That's all there is to it. But the results are so lusciously rich people will think an expert chef has been in your kitchen.

Kids over 11 can prepare these by themselves. Younger children will need the help of an adult or an older sibling to melt the chocolate and the butter and to use the oven. Some may need a hand mixing the ingredients since, when the sugar is added, the batter becomes thick and may be difficult for little hands to stir. Kids of any age will enjoy dumping the ingredients and mixing. And all will enjoy the end results.

A word of caution for all chefs: Be sure to use pot holders to take the saucepan off the stove and when removing the baked brownies from the oven.

Preparation time: 10 minutes

Baking time: 35 minutes

Do ahead: Measure ingredients in advance. Heat oven to 350 degrees 20 minutes before baking.

You'll need: * a large, heavy saucepan

* a wooden spoon

* a set of measuring spoons

* a 9-by-9-inch baking pan

* a plastic spatula

* vegetable spray, vegetable oil or shortening to grease the pan

Saucepan brownies

Makes 16 large brownies

4 squares unsweetened chocolate

1 stick unsalted butter

2 cups sugar

4 large eggs

1 teaspoon vanilla

1/8 teaspoon salt

1 cup flour

1 cup chocolate bits

Heat oven to 350 degrees. Spray a 9-by-9-inch baking pan with vegetable spray or grease pan with oil or shortening. In a heavy saucepan over low heat, melt chocolate and butter. Remove from heat and mix in sugar. Add eggs, one at a time, mixing well after each. Add the flour and mix just until you cannot see the flour anymore. Gently stir in chocolate bits. Scoop batter into baking pan and bake 35 minutes.

Using pot holder, carefully remove pan from the oven. Cool completely, then cut into squares. Turn off oven and set hot pan back far enough on the counter so no one will hit it accidentally.

Tips: When baking cookies, brownies and cakes, unsalted butter has the best flavor. If someone in your family needs to cut down on cholesterol, you can make this recipe with margarine or vegetable oil and substitute 1 whole egg and 6 egg whites for the 4 eggs.

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