Brownies are difficult to make–some people like poofy ones, some like gooey ones. In Texas, there’s the additional problem of it being so freakin’ hot in the summer, you don’t want to run the oven! As a result, I created/coerced this recipe so that it can be made in a small brownie pan in the toaster oven. Use an 8 x 8 pan or in my case an 8 by about 9 inch glass pan.

If you are using a toaster oven, you *must* preheat the oven. The heat elements heat very quickly and tend to overshoot–so preheat to 350.

In microwave melt:
1 70 percent Lindt fine chocolate bar (3.5 oz)
1 stick of margarine (1/2 cup)

In mixing bowl mix:
2 eggs
1 cup sugar

When the sugar and eggs are well blended, add:

1 cup flour
(If you want fluffy brownies, add 1 tsp baking power to the flour before adding the flour. For gooey brownies, leave out the baking powder.)

Stir well. Add the melted chocolate and margarine and stir well. Add:

2 tablespoons buttermilk

Add pecans if desired.

Spread in the 8 x 8 pan. Cook at 350 for 15 minutes. Turn the down oven to about 325 and cook until the middle is firm about another 5 to 10 minutes depending on your oven.

Remove from oven and cool.

The key here is to keep the oven from reheating too many times–or you can end up with burned marks right where the toaster elements heat. I put the pan up as high away from them as possible.