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!!
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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!!
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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!)
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Absolutely delicious! and easy to make as well.
My husb. loved these, and I'm going to make them again this weekend.
I used a blend of 1/2 sug.//1/2 splenda, 1/3 cup eggbeaters instead of the large egg, 1/4 cup Smart Balance buttery spread instead of shortening and baked it in my Cuisinart oven for 21 mins. #350.
Thank you for the great recipe!
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Usually when I bake (cakes, cookies, whatever), the leftovers stay around forever, getting hard and crusty. This was perfect for just a little dessert after dinner. I will definetely make this again, and search'Zaar for other small-batch baking recipes. Thanks for the posting!
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Excellent! It was just my dad and me home for a whole week and he wanted something sweet. I didn't want to bake up a whole pan of brownies so made these instead! They were fantastic and just the right amount! Thankyou so much!
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These brownies turned out great. What's even better is that since it is such a small batch I was able to bake them in the toaster oven instead of the regular oven (Great for when it is a hot day and you don't want to use the oven!) Thanks
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This recipe took away some of the guilt making brownies (even though I could easily eat the whole pan). It was so quick to put together before dinner.The dough is difficult to smooth out since it is so thick but at least I kept the grooves in the top uniform, and they just looked "craggy" but even thickness. I couldn't wait to cut a piece while hot out of the oven and was surprised that it cut neatly. These are a great texture (thick) and not overly sweet. These would be a great texture to make a brownie sundae out of. I'll probably be making again in the next few days! Jellyqueen, you did a great job picking this one!
Roxygirk
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Loved, loved, loved them! They are moist and chewy but best of all they only make 8. I baked them in a non-stick loaf pan. The timing was perfect. The only change I made was using chopped pecans instead of the walnuts. These go in my Then There Were 2 Cookbook!
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This was DH's first baking attempt, but I got to eat them, so I'm doing the review:). These were nice and cakey and fudgy. I took them out of the oven on the early side to keep them moist. You have to be careful to really smooth them out in the pan before cooking because they don't 'melt' out to be smooth, but they are delicious nonetheless, regardless of presentation. We spread them with a little chocolate icing and attacked the pan with two forks. What a nice treat to have a dessert for two.
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These are the BEST Brownies I have ever had and so easy to make. I have found though they are easier to cook in a pie pan.
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