Heat oven to 350'F. 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 untilk toothpick inserted in center comes out with fudgy crumbs. Do Not Overbake. Cool in pan; cut into bars.

Makes about 24 brownies.

Tips:

For cakelike 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 325'F.

Rocky Road Brownies: Prepare One Bowl Brownies as directed. Bake at 350'F. 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 tablespoon margarine and 2 tablespoons sugar. Spread batter in greased 13x9" pan. Add reserved ingredients to 2/3 cup peanut butter; mix well. Place spoonfuls of peanut butter mixture over brownie batter. Swirl with knife to marbleize. Bake at 350'F. 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.