Small Batch Brownies
User Reviews
4.9
Small Batch Brownies
Description
The Small Batch Brownies recipe produces a compact, chocolatey treat by combining melted salted butter with granulated sugar, followed by egg and vanilla extract to bind the batter. All-purpose flour and unsweetened cocoa powder are folded in for structure and cocoa intensity. Optional chocolate chips add bursts of melted chocolate throughout. The batter is baked in a small, 8x4-inch pan at 300 degrees Fahrenheit, a relatively low temperature that allows gradual set and moisture retention without drying out the brownies.
After baking for about 20 minutes until set, the brownies require a cooling period to finish firming up, yielding a dense, fudgy texture balanced with a tender crumb and a hint of crispness on top. This recipe is suited for cooks wanting a single batch solution without excess leftovers, maintaining the rich, chocolate flavor expected of traditional brownies.
Care is advised to gently mix the batter to avoid cakey results, and the chocolate chips can be omitted or varied by preference. The pan size is important to achieve appropriate thickness and texture.
Ingredients
- 1/4 cup (56g) butter cut into 4 pieces, salted
- 1/2 cup (100g) granulated sugar
- 1 egg large
- 1/2 tsp vanilla extract
- 1/4 cup (36g) all-purpose flour scoop and level to measure
- 3 Tbsp (18g) cocoa powder unsweetened
- 1/4 cup (42g) chocolate chip or 3 Tbsp mini chocolate chips**
Instructions
- Preheat oven to 300 degrees. Spray a 8 by 4-inch bread pan*** with non-stick cooking spray (or grease with some butter).
- Place butter in a microwave safe bowl, cover and heat in microwave until melted, about 30+ seconds. Let cool slightly while measuring out remaining ingredients.
- Mix in sugar, then mix in egg and vanilla extract.
- Add flour and cocoa powder and mix just until combined, if adding chocolate chips then add them once dry ingredients are almost blended in.
- Pour into prepared baking dish and spread into an even layer. Bake in preheated oven until set, about 19 - 23 minutes.
- Let cool about 15 - 20 minutes before cutting and serving.
Notes
- Use 1/4 cup cocoa powder with 3 tablespoons flour for a richer chocolate flavor.
- Chocolate chip choice can be semi-sweet or milk according to preference; optional and not included in nutrition estimates.
- Use an 8 by 4-inch pan to maintain thickness; larger pans will yield thinner, less fudgy brownies.
- Avoid over-mixing the batter to prevent cakey texture in the final brownies.
User Reviews
Overall Rating
4.9
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