I would like to thank Conn’s for the recent $50 gift card that enabled me to purchase my first toaster oven. The summers in Texas are hot, hot, hot so I don’t turn the oven on very often. This is sad and leads to me not posting here a lot because I prefer baking and broiling over most other cooking methods. I should call this recipe-a-month the way I’ve been cooking lately.
At any rate, the toaster oven I bought has gotten horrible reviews at Amazon, but I can’t see why. So far, it’s made everything I’ve thrown in it perfect and has not caught my house on fire. My boyfriend laughs at me when I read the manuals on these things, but hey, I have to attribute some of those bad reviews to user error where RTFM would have come in handy. Best of all have been these brownies (boyfriend’s favorite breakfast — I have no idea how he stays so slim) and the house stays cool and I make just enough for him (6 muffins) so I don’t eat too many myself.
- 1/2 cup butter
- 1/3 cup cocoa
- 1 cup sugar
- 2 eggs
- 2/3 cup flour
- Heat toaster oven to 350 degrees 5.
- Melt butter.
- Stir in cocoa first, then sugar. Hand stir this whole recipe — don’t use a blender!
- Add eggs one at a time and stir in completely.
- Add flour and stir just until you no longer see any flour bits. Don’t overmix or your brownies will turn out like bricks.
- Pour batter into a 6-cup muffin tin (which fits perfect in my toaster oven) that is non-stick or sprayed with cooking spray.
- Bake for about 20 - 25 minutes depending on your oven. Mine is super small and takes the full 25 minutes. A toothpick inserted in the middle will not come out clean, but when they’re done it will come out with moist crumbs instead of batter slime.
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