From the kitchen of Stephanie Knewasser
Mix together:
6 Tbsp butter, melted
6 Tbsp oil
1 1/2 c sugar
Add:
3 eggs, beaten
1 1/2 tsp vanilla or 1 Tbsp imitation vanilla
Add:
3/4 c flour
3/4 cocoa
1 Tbsp cornstarch
3/4 tsp salt
Grease a muffin tin with Crisco to keep them from sticking.
Spoon batter into muffin tins.
Bake @ 350, 23 minutes. A toothpick inserted into brownie should hold a little batter, as it will continue to cook as it cools in the pan.
Let cool 10 minutes before removing from tins. Run a knife around brownie edges if they stick.
Makes 12.
Photo by Stephanie Knewasser
