Okay, we love brownies! And this recipe, from The Boat Galley Cookbook is one of my favorites. No chocolate to have to melt (cocoa is much easier to store on the boat . . . and to find in many places), the oil is easy to store (no refrigeration) and mix by hand, and there are lower fat and sugar versions. Bonus: no milk products, making them fine for people with a milk allergy or lactose intolerance!
You can bake these in a conventional oven in an 8″ x 8″ pan at 350 degrees F. for the same amount of time, but I wanted to show how well they do in the Omnia . . . and the recipe below is sized perfectly for it (it’s 1-1/2 times the batch in the cookbook).
Read more about the Omnia Stove Top Oven and how to use it here; you can buy one from either of these two sellers:
Brownies in the Omnia Stove Top Oven
- 1-1/2 cups sugar (can use up to 3/4 cup Splenda)
- 1/2 cup vegetable oil (can substitute 1/4 cup oil and 1/4 cup unsweetened applesauce)
- 3 eggs (or 3/4 cup Eggbeaters)
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 cup unsweetened baking cocoa
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- Grease pan portion of the Omnia oven with a bit of oil, then flour. Set aside.
- Mix sugar and oil in a bowl; add the eggs and vanilla and mix well.
- Add the remaining ingredients and mix thoroughly.
- Preheat the Omnia base over high heat for three minutes while doing the next step.
- Spread the brownie batter evenly in the food pan and place the lid on it.
- Place the pan on the Omnia base and leave the burner set at high for one minute. Then turn the burner down to medium and bake for 30 minutes.
- Test for doneness with a toothpick — it should have moist crumbs on it when you remove it from the center of the brownies (not totally clean) but not raw batter.
- Remove from the stove and let cool before cutting.