Heat oven to 350F. Microwave chocolate and margarine
in large microwavable bowl on HIGH 2 minutes or
until maragrine is melted.
Stir until chocolate is completely melted.
Stir sugar into melted chocolate mixture.
Mix in eggs and vanilla until well blended.
Stir in flour and nuts. Spread in greased 13x9" pan.
Bake 30-35 minutes or until toothpick inserted
in center comes out with fudgy crumbs.
DO NOT OVERBAKE. Cool in pan; cut into bars.
Makes about 24 brownies.

TIPS: For cake-like brownies, stir in 1/2 cup milk
with eggs and vanilla. Increase flour to 1 1/2 cups.
When using a glass baking dish,
reduce oven temperature to 325F.

ROCKY ROAD BROWNIES:
Prepare One Bowl Brownies as directed.
Bake at 350F. for 30 minutes.
Sprinkle 2 cups KRAFT Miniature Marshmallows,
1 cup BAKER'S Semi-Sweet Real Chocolate Chips
and 1 cup chopped nuts over brownies immediately.
Continue baking 3-5 minutes or
until topping begins to melt together.
Cool in pan; cut into bars. Makes about 24 brownies.

PEANUT BUTTER SWIRL BROWNIES:
Prepare One Bowl Brownie batter as directed,
reserving 1 tbs. margarine and 2 tbs. sugar.
Spread batter in greased 13x9" pan.
Add reserved ingredients to 2/3 c. peanut butter; mix well.
Place spoonfuls of peanut butter mixture over brownie batter.
Swirl with knife to marbleize.
Bake at 350F. for 30-35 minutes or until
toothpick inserted into center comes out with fudgy crumbs.
Cool in pan; cut into bars. Makes about 24 brownies.

Per Serving (excluding unknown items): 92 Calories;
1g Fat (5.8% calories from fat); 1g Protein;
21g Carbohydrate; trace Dietary Fiber;
23mg Cholesterol; 7mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
0 Fat; 1 Other Carbohydrates.