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“I love these brownies, beautiful flavor, and very easy to make!!”
24 brownies

Ingredients Nutrition


  1. Preheat oven to 350F
  2. Microwave butter and chocolate in large microwaveable bowl on Medium 3 minutes or until butter is melted. Stir until chocolate is completely melted.
  3. Add eggs; beat until well blended. Srir in sugar, flour and walnuts. Spread into greased 13x9-inch baking pan.
  4. Bake 30 minutes or until a toothpick inserted in the center comes out with the fudgy crumbs. (Do not overbake). Cut into 24 squares to serve.
  5. PHILADELPHIA SWIRL BROWNIES: Prepare brownie batter and spread in baking pan as directed; set aside. Mix 1 package (250g) softened Philadelphia cream cheese and 1/4 cup sugar until well blended. Stir in 2 tablespoons Pure red Raspberry jam and 1 egg. Drop teaspoonfuls of the cream cheese mixture over brownie batter in pan; cut through batters several times with knife for marble effect. Bake as directed. Cool completely. Cut into squares as directed. Store in tightly covered containers in refrigerator.
  6. ROCKY ROAD BROWNIES: Prepare as directed, topping the brownies wirh miniature marshmallows and Baker's semisweet chocolate chips for the last 5 minutes of the baking time.
  7. PEANUT BUTTER SWIRL BROWNIES: Prepare as directed. Immediately after removing brownies from oven, drop 12 tablespoons of Peanut Butter over hot brownies; sprinkle with 2 squares chopped Baker's semisweet chocolate. Let stand until melted, then swirl lightly with knife for marble effect. Cool completely before cutting to serve.
  8. EASY FROSTING: Prepare brownies as directed; cool completely. Prepare 1 package (113g) instant pudding, chocolate, vanilla or butterscotch flavor as directed on package; reducing the milk to 1 1/2 cups. Gently stir in 1 cup thawed Cool Whip Topping . Spread over brownies. REfrigerate until set.

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