Saucepan Brownies

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 210.

This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. I made these on 23 Mar 2021, these are excellent brownies, very easy to put together. Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings brownies

Equipment

Oven

Ingredients

½ cup butter, (1 stick / ½ block)
Flavoring Option
1 can condensed Cheddar cheese soup, (10½ oz / 298 g)
½ cup Sweetener Option
2 eggs, beaten
1½ cups all-purpose flour
2 teaspoons baking powder
1 cup Addition Option

OPTIONS

Flavoring - Use 1 Item

1 package semi-sweet chocolate chips, (12 oz / 340 g)
1 package butterscotch chips, reduce butter to ¼ cup, (12 oz / 340 g)
1 package white chocolate chips, (12 oz / 340 g)

Sweetener - Use 1 Item

sugar
brown sugar, packed
light corn syrup

Addition - Use 1 Item

pecans, chopped
coconut, flaked or shredded
pistachio nuts, hulled

Instructions

Preheat your oven to 180° C (350° F). Grease a 9x13 inch baking pan with butter or cooking spray.
To a 3 quart saucepan, add the butter and place on medium heat. Melt the butter then reduce heat to low.
Add the Flavoring Option and stir until fully melted. Remove from heat.
Using a spoon, beat in the soup, Sweetener Option, and eggs.
Stir in the flour and baking powder.
Stir in ¾ cup of the Addition Option.
Pour batter into the prepared baking pan and spread evenly. Sprinkle remaining ¼ cup of the Addition Option over the top.
Bake for 25-35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack until completely cooled.
Cut and serve. The recipes states 24 brownies if you prefer smaller ones, I simply cut the brownies into 12 pieces for large brownies, perfect. Enjoy.