My sister-in-law recently hosted a Pampered Chef party and I was super excited. I was able to get something I've wanted for a long time: a toaster oven sized baking stone bar pan. I was completely devastated when it came in the mail and it was broken and I had to wait another for a second one to come in the mail. Anyway, there was a little recipe for brownies that came in the box with the baking stone. Well, we all know I love brownies. This recipe was perfect for 2 reasons. First, it was a smaller sized batch, just big enough for my 7 1/4" x 9 1/2" baking stone (an 8" x 8" is just about the same size), so I wouldn't end up eating a whole 9" x 13" inch batch of brownies. Second, it gave me a chance to use my new pan, although I baked them in my oven, not my toaster oven. These brownies were supper yummy. They reminded me of the Little Debbie Fudge Brownies.
Easy Fudge Brownies
- 2/3 cup sugar
- 1/4 cup butter or margarine, melted
- 1 egg
- 1 1/2 tsp vanilla
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/8 tsp salt
- 3/4 cup semi sweet chocolate chips, divided
- 1/2 cup chopped walnuts,, divided (optional)
Preheat oven to 350F. Spray an 8" x 8" or 7" x 9" pan with nonstick spray. Combine sugar, melted butter, egg and vanilla in a medium sized bowl; mix well. Combine flour, cocoa powder, and a salt in a small bowl. Add dry ingredient mixture to wet ingredient mixture. Mix until smooth, Batter will be thick. Stir in 1/4 cup of chocolate chips and, if desired, 1/4 cup walnuts to batter. Spread batter evenly in pan. Bake 18-20 minutes or until brownie is set in center. Remove from oven and place on cooling rack. Immediately sprinkle remaining chocolate chips over hot brownie. Let chocolate stand 5 minutes or until softened; spread melted chocolate evenly. If desired, sprinkle with remaining walnuts.