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4.4 from 525 votes
Welcome to The Storied Recipe! Guests of the podcast share a recipe they cherish for its significance to their culture and heritage. I invite you to listen to Liz Zunon's episode, Grandpa Cacao's Granddaughter, while you make this classic Baker's brownie recipe.
To me, the Original Baker’s Chocolate Brownie recipe will always bethebest brownies. Not too cakey, not too fudgy, with a thin crispy crust and extra chewy edges.
I made hundreds of batches of these brownies in my childhood. We ate them every 4th of July and at every birthday celebration, and plenty of occasions in between!
Note:This is the recipe that used to be on the inside of the orange box of Baker’s Unsweetened Chocolate. This was their featured recipe BEFORE the One Bowl Brownie Recipe.
Jump to:
- Are the Original Baker's Brownies cakey or fudgy?
- Unsweetened vs. Semisweet Chocolate
- History of the ORIGINAL Baker's Chocolate Recipe
- Original Baker's Brownies vs. One Bowl Brownies
- Variations
- Equipment You May Need
- Related Recipe
- Chocolate Christmas Celebration Cake
- Listen to Liz Zunon's Episode on The Storied Recipe Podcast:
- The Original Baker's Chocolate Brownie Recipe
Are the Original Baker's Brownies cakey or fudgy?
- They're both.This is the brownie that walks that line right down the middle of the "fudgy" and "cakey" divide.
- In addition, a pan of these brownies has the loveliest thin crust on top and the chewiest of corners.
Unsweetened vs. Semisweet Chocolate
- Truthfully, I had forgotten all about this recipe until my oldest son mentioned it in the firstBonus Episode of The Storied Recipe podcast ever.
- Jack remembered how tempting that bowl of melted butter and chocolate looked to him as a little child - so smooth and shiny! Of course, the chocolate is unsweetened, and for any kid, the taste is deeply disappointing.
- In fact, I made this recipe myself when I was very young, and had the same experience. Now, as an adult, I love dark chocolate. In fact, the more bitter, the better.
History of the ORIGINAL Baker's Chocolate Recipe
- Back in the '80s, this was the recipe on the inside of the orange box holding unsweetened Baker's chocolate.
- On that packaging, the Bakers company titled the recipe "Baker's Fudgy Brownies".
- This recipe was eventually replaced with the One Bowl Brownie recipe on the back of that orange box. (It's just so exhausting to wash 3 bowls! 😉 )
- When you read "classic" in relation to these brownies, please don't read "stodgy", "outdated", or "typically ho-hum."
- Instead, think "memorable," "best in class," the standard to which other brownies should be judged.
Original Baker's Brownies vs. One Bowl Brownies
Is this the "One Bowl Brownies" recipe that was on the back of the Baker’s Box for a long time?
- No! This is an earlier recipe. In my opinion, these are better.
- These contain salt and baking powder, which give a little more flavor and crumble.
- These brownies are slightly cakier than the One Bowl recipe. However, like the one-bowl brownies, the fat-to-flour ratio in this recipe is still high. That gives these recipes a nice fudgy texture as well.
Should I use a stand mixer to make brownies?
- I don't. In fact, I don't even use a handheld mixer.
- This way, the brownies stay tender by avoiding the pitfall of overmixing the flour.
- I just use a fork to mix the dry ingredients, a spoon to stir the melting butter and chocolate, and then a whisk to combine everything (in the order given).
Variations
- Bakers Chocolate Brownies with Frosting- melt 4oz Baker's Unsweetened Chocolate. Let cool. Add 1 lb. powdered sugar, ½ cup softened butter or margarine, 2tsp vanilla. Slowly add ⅓ cup milk while whisking until smooth.
- Bakers Chocolate Peanut Butter Brownies- Gently warm ¼ of natural peanut butter until in a liquid state. (Natural peanut butter will swirl more easily.) Add dollops of the peanut butter to the top of the batter and use a knife to swirl the top. Alternatively, melt ½ cup peanut butter chips in the microwave by heating, then stirring, in 15-second intervals. Pour ribbons of peanut butter over the batter and use a knife to swirl
- Bakers Chocolate Cream Cheese Cheesecake Brownies - Let 8oz. of cream cheese soften at room temperature. Mix cream cheese, ½ cup sugar, 1 egg, and ¼ cup flour. Add dollops of the cream cheese to the top of the batter and use a knife to swirl into the batter mix.
- Bakers Chocolate German Chocolate Brownies
- Rocky Road Brownies - Before baking, stir ⅔ cup of chocolate chips into the batter. While brownies bake, mix ⅓ cup semi-sweet chocolate chips, 1 ⅓ cups marshmallows, and ⅓ cup chopped peanuts together. As soon as the brownies come out of the oven, sprinkle the mixture evenly across the top. If you want the marshmallows to melt, cover the baking pan withfoil.
- Super Chunk Brownies- Coarsely chop 8 oz Baker's Semi-Sweet Chocolate or Bittersweet Chocolate and ½ cup pecans. Stir into the brownie batter before baking.
Equipment You May Need
- 9x13 Pyrex Pan
- Nested microwave-proof mixing bowls with pour spout
- Spatula
- Brownie server (to get all those fudgy crumbs!)
Chocolate Christmas Celebration Cake
Recipe by Liz Zunon, Author of Grandpa Cacao and Guest of The Storied Recipe Podcast
Liz's Celebration Cake is very similar to these Baker's Chocolate Brownies. Read the recipe here.
More About Liz Zunon and Grandpa Cacao
As Liz explains in Episode 11 of The Storied Recipe, this cake connects her to her grandfather who was a cacao farmer in the Ivory Coast. However, the recipe also connects her to her mother....
Listen to Liz Zunon's Episode on The Storied Recipe Podcast:
The Original Baker's Chocolate Brownie Recipe
Recipe by The Unsweetened Baker's Chocolate Box in the 80's
4.4 from 525 votes
Cuisine: AmericanDifficulty: Easy
Servings
24
servings
Prep time
10
minutes
Cooking time
25
minutes
Total time
35
minutes
The classic recipe on the back of the Baker's Chocolate Bar - BEFORE the One Bowl Recipe! Results in perfect fudgy-cakey brownies with crispy corners.
Cook Mode
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Ingredients
4 oz (1 box) Orange box of Baker's Unsweetened Chocolate
⅔ cup butter
1 ⅓ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 eggs
2 cups white sugar
2 teaspoon vanilla
Directions
- Preheat oven to 350.
- Grease a 9×13″ pan with butter or cooking spray.
- Make sure the oven rack is in the middle of the oven.
- In a small microwave-safe bowl, melt butter and chocolate in the microwave (or over a double boiler). Allow to cool slightly.
- Measure flour, salt, and baking powder into another small bowl.
- In a larger mixing bowl, beat eggs thoroughly. A whisk is fine.
- Gradually add sugar.
- Blend the chocolate mixture and vanilla into the egg/sugar mixture.
- Add flour mixture, and stir well.
- Spread in the greased 9×13″ pan and bake for 25-30 minutes.
- Cool and cut into 24 squares.
Notes
- Technically, this is a double batch recipe. For a smaller batch, cut the recipe in half and bake in a 9x9 square pan or 8x11 Pyrex dish.
- Make sure to check out the episode that features this recipe with Becky and her kids -Bonus Episode: Storied Recipes According to My Kids
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Reader Interactions
Comments
Natalie U Ludena says
I made this for my neighbor when she lost her beloved 18 yr. old cat. I think they really liked them. We tried them and we made them again. We like the fudgy texture.
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admin says
What a sweet thing to do for your neighbor!! I'm so glad you both enjoyed them. Thank you so much for taking the time to tell me. Xoxo.
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Margaret Kerrihard says
I remember having to beat the sugar and eggs for a long time like 10 mins
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admin says
Hi Margaret! Thanks for taking time to respond!! I think you did a more thorough job than I did!! 😉 I think the sugar is technically supposed to dissolve, but I never did that.
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Krissy M says
We called these org*smatrons. They were given as gifts many times and mailed to my brother in college and the navy. I faithfully beat the eggs and sugar for ten minutes every time.
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admin says
"I'll have what she's having!" 😉 Also, so this is vote 2 on the beating the eggs & sugar into oblivion!! I never have, but I definitely agree there's a different result when the sugar is fully dissolved, so maybe I should!! Thanks so much for the comment 🙂
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admin says
And p.s. Thank your brother for his service!
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Mackenzie E says
Would you be able to use Baker’s semi-sweet chocolate instead?
admin says
Hey Mackensize! Sure! They'll just be a little sweeter.
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Mireille M says
I have used chunks of 'old' Lindt black chocolate and a bit of their choco- orange . Absolutely delicious. Crackling on top, moist inside. Perfect! Merci!
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admin says
That's brilliant Mireille!! Do you mix the in or put them on top? Definitely need to try this!!
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Cynthia H says
I added 2 tsp of expresso powder all I cansay is wow! Then I tried them with crushed candy canes about 3/4 cup another wow!. Best brownie master recipe.
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admin says
Oh I love both of these ideas!!! Thank you so much for sharing!!
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Barbara Manley says
Enjoyed making them with my 9 tear old granddaughter. It bought back so many childhood memories. I remember coming from grade school and there was a plate of brownies waiting for me to dig in. Thank you….
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admin says
Oh, what a lovely memory that you shared - and that you made with your granddaughter! How many years from now will she treasure that time. 🙂
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Pam Broyles says
This recipe is very similar to the one my Mother made for us. But mine never came out as good. I read the comments about beating the egg and sugar long enough. It made all the difference! Thanks very much!
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admin says
Hi Pamela! I am so glad these commentors are reminding all of us to that!!! I need to go ahead and update it in the post and recipe also!! Enjoy the memories. Xoxoxoxo.
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Linda Wronski says
I recall using chopped walnuts in the original recipe, but I don't recall the amount. Please help!
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admin says
Hmm, I'm not sure! I'd suggest starting with 1/2 cup and going from there. Let me know how it goes.
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Anonymous says
My mom's recipe, which turns out to be the same as the one on the box (!) uses one cup of nuts for this quantity.
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admin says
Oh! Thank you so much for this information! Super helpful.
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Jen says
Found this recipe because my mom's brownie recipe lists "squares" of chocolate and I wasn't sure if the sizes of the squares had changed since the 70's. I know the Baker's chocolate boxes got smaller. As I read your recipe, I realized my "Mom's" recipe was the recipe off the Baker's box! This is the recipe I grew up on and it's great.
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admin says
It's a classic, for sure! Thanks for sharing, Jen!!! (Also, your story reminds me of the Friends episode where they seek high and low for Phoebe's grandmother's "secret" chocolate chip recipe and they find out its the original Tollhouse recipe. Which is, of course, the best 😉
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Beatrice Murgues says
The worst recipe ever.
1. Way too much sugar (and I cut it down.)
2. Baking powder for brownies? They are supposed to be flat.
3. Too many eggs.Basically, I ended up with a chocolate cake. Not at all what I inteded to bake.
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admin says
Beatrice, the change you made directly impacted your result. Sugar isn't just a sweetener: "Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer."
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Virginia Carmichael says
Hoping this is the same recipe I used..not in the 80’s… but the 60’s!! When I sent them to my then boyfriend who was in basic training his friends told him he should marry someone who could make brownies like this!! So he did!!
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admin says
Awww, I LOVE this story!!! Tell us more! Are you still married...? Also - Was it the same recipe?! I hope so!
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Jenni says
Hope you are well! Just wanted to not that the original recipe was:
4oz unsweetened bakers chocolate
1/3 c butter
2/3 flour
1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 c sugar
1 tsp vanillaI have the original recipe off the box. I will say, they don't taste like I remember them. Maybe next time I'll try yours. Mine just taste bitter.
Thank you for sharing!!
Jenni
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admin says
So... this is really interesting. Mine is a double batch (which I did on purpose bc we never make less than a 9x13) BUT calling for the same amount of chocolate as your single batch. Is it possible that your recipe says 4 squares? We always used 4 squares (2oz, 1/2 box) for one batch and 8 squares (4oz, 1 box) for a double batch. I double checked with my mom, whose notes are pretty meticulous and she confirmed hers came from the box as well. It would also explain why your batch is bitter. What do you think? Thanks so much, Jenni!
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