Chewy brownies from Toaster Oven Perfection: A Smarter Way to Cook on a Smaller Scale (page 216) by America's Test Kitchen Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jay.moe on April 25, 2025

    The brownies are chocolatey and fudgy with a glossy, crackly top, which is the kind of brownies I prefer. I found the ingredient list somewhat confusing as it called for 3/4 cup (3-3/4 ounces) plus 2 tablespoons AP flour. I thought it was odd that the weight didn't include all of the flour, which should be 4-3/8 ounces. The cooled brownies were somewhat difficult to remove from the oiled, foil sling. Next time I might try butter rather than oil or even add a piece of parchment paper to the bottom of the foil-lined pan. This recipe is a half-batch of the recipes in many of ATK's other books including The Perfect Cookie and the cookbooks from the TV show. I thought this was a good recipe for a smaller batch of brownies. My family thought there is never a reason to make only a half-batch of brownies!

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