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Brownies, ASAP

I am a big fan of baked goods from scratch, but when it comes to brownies I usually use a box mix as the base.

When you make brownies of any kind, remember that they keep cooking after you remove it from the heat. When I cook them in an oven, I pull them out when the tops are getting a bit crackly and somewhat dry... whatever that means :) Then they need to cool down. If they need to be cut, I will often cut them before they are completely cooled; that seems to reduce the crumb factor.

Cupcake Brownies

My favorite way because there's no cutting, crumbling or sticky fingers involved at the end. And they fit so nicely in my Rubbermaid!

One ounce (dry weight) of brownie mix = one cupcake.

Do not fill more than 1/2 way or brownies will be very gooey.

  1. Preheat oven to 350.
  2. Put cupcake papers in cupcake tins. Use the dry weight estimate (above) to determine how many cupcake papers you'll need.
  3. Mix up the brownies in a Pyrex measuring cup with a spout.
  4. With the Pyrex in one hand and a large spoon in another, pour the brownie batter into the cupcake tins. Fill almost half way. Use the spoon to cut off the flow when moving to the next cupcake.
  5. Cook twenty minutes, or until cupcake tops are slightly dry and crackly..
  6. Remove from oven and place on cooking racks. The brownies will continue to bake for another few minutes because of internal heat.
  7. Remove cupcakes from tins and allow to cool. Voila, brownies are served!

One Large Microwave Brownie

Five minutes to a hot brownie, perfect for one or two people. This is a cake brownie, not a gooey one.

Select a microwaveable mug or jar with straight sides. These brownies are very forgiving, but the best mug/jar will be 3 inches in diameter, will hold 2 or 2.5 cups of liquid, and have sides that are straight or slant outward... like a glass peanut butter jar! If the mouth slants inward, you may have to spoon the brownie out to eat it. If the jar is smaller than 2 cups, the brownie may pop over the top...still very edible, but remarkably similar in shape to a ... never mind.

Brownie using brownie mix Brownie from scratch
In a 1/2 c measure:
  • One egg.
  • Top off the measuring cup with vegetable oil and milk in equal parts. Eyeball it.
  • Stir well with spoon or fork.
Add 2/3 c brownie mix to jar. Add to jar in this order, stirring well after each addition:
  1. Rounded 1/4 c sugar
  2. 2T cocoa pdr
  3. 1/4 c cake / unbleached (not bread) flour
  4. 1/2 t baking powder
  1. Stir thoroughly. A square spatula will help you mix into the corners and scrape the sides clean.
  2. Cook in microwave for 3 minutes. If you have a watt setting, choose 1000w.
  3. Remove from microwave. Run a knife or thin spatula along the sides to discourage sticking.
  4. Let cool for a minute or two.
  5. Invert. The brownie will probably come out in one piece with a little encouragement. If it doesn't - well, spoon it out! A light sprinkling of powdered sugar or some ice cream and you are ready to feast!

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