The easiest and yummiest brownies ever!
My gift to you on this Friday morning is a semi-homemade recipe for brownie muffins. Ever watch that show on Food Network, Semi-Homemade Cooking with Sandra Lee? I don't have cable but whenever I'm visiting my family or staying in a hotel, I'm always happy when her show comes on. She does things like making Turkey Tacos with Kraft Mac-n-Cheese or Corn Bread Stuffing with a bag of seasoned frozen veggies. Complete awesomeness!
Anyway, in that vein of food goodness, here is my very own semi-homemade brownie recipe:
1 package No-Pudge Original Fudge Brownie Mix
1 container Raspberry Soy Yogurt (smooth, no fruit bits)
1 teaspoon vanilla extract
1 handful of raw pecan bits
--Heat the oven to 350 degrees (do NOT preheat the oven as this makes no sense; you either heat it or you don't).
--Spray muffin tin with butter-flavored nonstick cooking spray (like Pam or something).
--Mix up the ingredients in a large bowl until the batter is shiny.
--Spoon batter into cups evenly.
--Bake 25 minutes.
After cooling, the brownies will slide easily from the tin after you loosen them ever-so-slightly from the tray with a metal spatula. Enjoy warm or cooled, with ice cream or plain. They have a slight raspberry flavor and are supremely moist and chewy. HH loves them! The only thing I never liked about the basic recipe was that they were so difficult to cut into; the moistness actually prevented them from being sliced properly so using the muffin tin solved that problem! Just remember not to cook them for as long as you would a pan of brownies or else they will be too dry on the edges. Makes one dozen.