Small Batch Brownies
User Reviews
5
Small Batch Brownies
Description
The recipe combines melted butter with chocolate chips, which are stirred until creamy, then mixed with whisked sugar and egg for a light base. Cocoa powder, flour, and vanilla extract are incorporated to build chocolate flavor and structure, with additional chocolate chips folded in for texture.
Baked in an 8x4 inch bread pan at 350°F for 15 to 18 minutes, the brownies develop a moist, fudgy crumb with slightly crisp edges. The baking time is carefully controlled to ensure the center remains soft, confirmed when a toothpick comes out with moist crumbs.
These brownies are convenient for small batches, stored covered at room temperature for up to four days, and freeze well for longer preservation. They are versatile enough to enjoy as an individual dessert or to share in modest portions.
Using high-quality chocolate chips is important for flavor and appearance since they are the main chocolate source. Avoid sugar-free chocolate chips as they may cause bitterness and a lack of the signature shiny brownie top.
Ingredients
- 4 tbsp unsalted butter melted
- ½ cup chocolate chips
- ½ cup granulated sugar
- 1 egg
- 1 tbsp cocoa powder
- 2 tbsp flour all purpose or gluten free 1 to 1 flour
- ½ tsp vanilla extract
- chocolate chips to sprinkle in
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread pan with parchment paper.
- First, add melted butter and chocolate chips. Stir until completely creamy. Set aside.
- In a bowl, add sugar and egg. Whisk vigorously for 2 to 3 minutes, until mixture is light and frothy.
- Then, pour melted chocolate mixture into bowl. Stir until combined.
- Add in cocoa powder, flour and vanilla. Stir to combine.
- Then, add in more chocolate chips. I added in about ½ cup.
- Add brownie batter to lined bread pan.
- Bake for 15 to 18 minutes or until toothpick inserted comes out with only moist crumbs.
- Finally, remove from oven. Allow brownies to cool for 30 minutes before slicing and serving.
Notes
- Choose quality chocolate chips to enhance flavor and texture.
- Do not use sugar-free chocolate chips to avoid bitterness and dull tops.
- Use an 8x4 inch bread pan for proper thickness; larger pans yield thin brownies.
- Bake until a toothpick shows moist crumbs for optimal fudginess.
- Store covered at room temperature up to 4 days; brownies freeze well for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8brownies
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 49mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 190IU | 4% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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