4 squares Baker’s Unsweetened Baking Chocolate
3/4 cup butter or margarine
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
2 squares Baker’s Premium White Baking Chocolate
Preheat oven to 350F.
Line 13 x 9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Add sugar; mix well. Stir in eggs and vanilla. Add flour; mix until well blended. Spread into prepared pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
Lift brownies from pan onto cutting board, using foil handles. Cut into 24 squares.
Melt white chocolate as directed on package. Spoon into small plastic bag. Roll up bag to push chocolate into bottom of bag. Cut off tiny piece from one of the bottom corners of bag. Twist top of bag, then gently squeeze from top of bag to drizzle chocolate back and forth over each brownie in a spiderweb design.
Makes 24 servings.
Nutrition: (per serving)
Calories 180
Total fat 10g
Saturated fat 5g
Cholesterol 40mg
Sodium 50mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 18g
Protein 2g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 4%DV