Ovenette Brownies (!)

Ever since we got the small electric oven, I have been obsessed with finding a brownie recipe that was no fuss, fudgy, and “small” enough to fit into the oven… you see, the largest pan that can fit the oven is about 7 inches deep and 9 inches wide… and that’s cutting it close since there is barely enough space on the side for the air to circulate…

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Most brownie recipe is for an 8-inch square, or an 11×7-inch pan, or the bigger 13×9-inch!  None will fit my tiny oven…  but today I think I may have it!

I have a 6×9-inch pan, which is not standard but I am ecstatic to say fits the oven perfectly!  After a couple of experiments, I may just have the recipe for the pan and oven!

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1/3 cup butter-margarine blend
150 grams 60-70% bittersweet chocolate
2/3 cup vanilla sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup flour
2 tablespoons Dutch cocoa
1/4 teaspoon salt

Melt the butter-margarine blend and chocolate in a double boiler.  Cool slightly.  Meanwhile, sift together flour, cocoa and salt; set aside.  Line a 6×9-inch pan with greaseproof paper and leave an overhand of at least 1 inch all around; set aside.

Add sugar to the chocolate mixture and beat until sugar is incorporated.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.

Stir in the flour-cocoa mixture.  Do not overbeat.

Scrape the batter into the prepared pan.  Place the pan in the center rack of the preheated oven.  Bake for 10 minutes then rotate the pan.  Bake another 10 to 12 minutes.

(Notes:  There simply is no place to put an oven thermometer so I just rely on the oven setting for cupcakes.  Also, it is important to put the pan in the center rack with only the bottom heating element on; I have discovered that with both top and bottom heating on, the brownies come out weird… and if the pan is placed on the bottom level, the bottom gets dried out FAST.)

Check for doneness with the toothpick test.  Toothpick should come out with a few crumbs sticking to it.  If the toothpick is clean, the brownies are overdone!

Cool completely before cutting.

I got 24 pieces, roughly 1-1/2-inch squares.

 

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