Prep 5 mins
Cook 20 mins
I am always on the lookout for recipes that are for 2. I found this recipe in a little paperback cookbook "Desserts for One or Two". The recipe calls for walnuts, but any nut will do, and I even substitute different types of chips (chocolate, peanut butter, mint, etc.). It makes 8 brownines, therefore we never get tired of them before the batch is gone. Hope you enjoy.
- Preheat oven to 350°F.
- Cream shortening and cocoa.
- Beat in egg, sugar and vanilla.
- Combine the dry ingredients and add to the creamed mixture.
- Beat until combined and then stir in walnuts.
- Spread mixture into a greased 8x4x2 loaf pan.
- Bake 15 to 20 minutes or until a toothpick inserted near center comes out clean.
Thank you for this recipe! It's delicious! I used butter and baked them in a mini-muffin pan. It made 12 little bite-sized brownies. Yum!!
Thanks so much for this great recipe! I took great advice from folks--used 1/3 cup Eggbeaters & butter for the shortening. I also used Splenda for the sugar & took a chance on using 1/2 whole wheat/white flour. Hubby wanted it a little sweeter so I may use 2/3 cup Splenda next time! Instead of walnuts I added a few tbsp of mini choc chips. It was a bit difficult to "spread" in the loaf pan, so I may scour my baking pans to find a better "fit!" Baked well in about 15 min & were ready to go w/ some fat free whipped cream. Thank u again for sharing!!
I made these last night for my boyfriend and I. The amount of batter actually perfectly fills up two ramekins, so we baked those in our toaster oven at 350 for about 40 minutes. Turned out great - and even though we both ate a ramekin-full of brownie, I guess it's not as bad as eating an entire big pan of brownies over a couple of days (which we are capbable of doing!)