VEGETARIAN
Now there’s no need to turn on the oven to make this small batch of goodness for dessert. Enjoy these with a scoop of ice cream and chocolate syrup on top for a decadent sundae. This recipe is great when you add a handful of milk chocolate chips or chopped nuts. I also like to place a couple of peanut butter cups or candy bar pieces in the batter before baking. Store leftovers covered at room temperature.
MAKES 6 BROWNIES
PREP TIME: 7 minutes
COOK TIME: 33 to 37 minutes
BAKE: 320°F
Shortening, for greasing the pan
½ cup butter
¼ cup cocoa powder
2 eggs
2 teaspoons vanilla extract
1 cup brown sugar
¼ cup all-purpose flour
½ cup chopped walnuts (optional)
⅛ teaspoon salt
1 . Grease a shallow 6-inch baking pan with shortening, and set aside.
2 . In a medium microwave-safe bowl, combine the butter and cocoa powder and microwave until the butter is melted, checking frequently. Stir to combine.
3 . Allow the melted butter mixture to cool for several minutes, then whisk in the eggs and vanilla.
4 . Stir in the brown sugar, flour, walnuts (if using), and salt.
5 . Pour the batter into the prepared pan and bake for 33 to 37 minutes, or until just slightly moist in the middle.
6 . Allow to cool completely before removing the brownies from the pan and serving. The brownies will be slightly gooey in the center before they cool but will set as they come to room temperature.
Cooking tip: I have found that a small, shallow 1- to 2-inch-tall baking pan, like you would use for a tiny cake, works great for these brownies.
PER SERVING (1 BROWNIE): Calories: 283; Total fat: 18g; Saturated fat: 11g; Cholesterol: 95mg; Sodium: 188mg; Carbohydrates: 30g; Fiber: 1g; Protein: 3g