DEATH BY CHOCOLATE BROWNIES (TOASTER OVEN)
I wanted to make some brownies but not use my big oven because it heats the house up and with the 90'F temperatures outside, I didn't want to do that. These are basically really big brownie cupcakes. I used 1/2 cup sugar and 1/2 cup Xylitol and I added some nuts and vanilla extract in mine and it took my brownies twice as long to bake. I think its due to the size of my toaster oven. It's as big as a small microwave and I think that made the difference. In a regular sized toaster oven it shouldn't take any more then the 12 minutes that is what the toaster oven chef recommended. Also I'm going to either grease the pan or use paper cups next time, they did stick. You can view the original recipe at: www.toasterovenchef.com
Provided by Jo Zimny @EmilyJo
Categories Cakes
Number Of Ingredients 5
Steps:
- Preheat oven to 350'F.
- Melt the butter on the stove in a saucepan.
- Beat the eggs until combined.
- Remove the saucepan with the butter and add the sugar and stir well to dissolve the sugar.
- Add the egg mixture, and mix well.
- Stir in the flour.
- Spoon evenly into a toaster oven muffin tin.
- Bake for 12 minutes. Cool on a wire rack.
- Enjoy!
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