Ingredients (makes 16 brownies):
- 1-1/2 cups semi-sweet chocolate chips, divided
- 2 sticks (1 cup) unsalted butter
- 1-1/3 cups granulated sugar
- 3/4 cup brown sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 3 large eggs
- 1-1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
*You will need a 9” square cake pan.
*This recipe was developed for the Micom Toaster Oven (ET-ZLC30). Adjustments may be necessary when using other models.
Prepare the cake pan. Line the cake pan with aluminum foil and brush with vegetable oil (not included in the ingredients list).
Make the batter. Divide the chocolate chips into 1 cup and 1/2 cup. Place butter and 1 cup of chocolate chips in a large microwave-safe bowl. Microwave at high (1200 w) for 1 minute and 30 seconds, then whisk to melt together.
The remaining 1/2 cup of chocolate chips will be added to the batter in step 4.
Add granulated sugar, brown sugar, vanilla extract, and salt to the butter mixture. Whisk to combine, then add eggs and mix well.
Sift flour and cocoa powder to the mixture and fold in with a spatula. Add 1/2 cup of chocolate chips and fold to incorporate.
Pour the batter into the prepared cake pan and spread evenly.
Place the rack of the Micom Toaster Oven (ET-ZLC30) on the lower rail. Turn the Dial to select BAKE. Set the temperature and time to 350˚F and 40 minutes and press the OK Button to start preheating.
When preheating is complete, place the cake pan in the oven and press the OK button to start baking. Be careful of the heated rack.
When finished, use a toothpick to test doneness. The cake is ready if the toothpick comes out with a few moist crumbs attached. If not baked sufficiently, lower the temperature to 325°F and cook a bit longer.
Remove the cake pan to a cooling rack. Allow to rest for about 1 hour or until completely cooled before cutting. Enjoy!