Mix together:<\/p>\n\n\n\n
6 Tbsp butter, melted<\/em><\/strong><\/p>\n\n\n\n 6 Tbsp oil<\/em><\/strong><\/p>\n\n\n\n 1 1\/2 c sugar<\/em><\/strong><\/p>\n\n\n\n Add:<\/p>\n\n\n\n 3 eggs, beaten<\/em><\/strong><\/p>\n\n\n\n 1 1\/2 tsp vanilla or 1 Tbsp imitation vanilla<\/em><\/strong><\/p>\n\n\n\n Add:<\/p>\n\n\n\n 3\/4 c flour<\/em><\/strong><\/p>\n\n\n\n 3\/4 cocoa <\/em><\/strong><\/p>\n\n\n\n 1 Tbsp cornstarch<\/em><\/strong><\/p>\n\n\n\n 3\/4 tsp salt<\/em><\/strong><\/p>\n\n\n\n Grease a muffin tin with Crisco<\/strong><\/em> to keep them from sticking.<\/p>\n\n\n\n Spoon batter into muffin tins.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Let cool 10 minutes before removing from tins. Run a knife around brownie edges if they stick.<\/p>\n\n\n\n Makes 12.<\/p>\n\n\n\n Photo by Stephanie Knewasser<\/p>\n","protected":false},"excerpt":{"rendered":" Stephanie Knewasser<\/p>\n","protected":false},"author":1,"featured_media":9066,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[17,9],"tags":[518,56,106,41],"class_list":["post-9061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barcookies","category-cookies","tag-brownies","tag-chocolate","tag-recipe","tag-stephanie-knewasser","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
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