Small Batch Brownies Recipe
User Reviews
5
Small Batch Brownies Recipe
Description
The Small Batch Brownies Recipe starts with melting bittersweet chocolate and salted butter together, combining with sugars to create a glossy base. An egg and vanilla are whisked into the mixture to help develop a distinctive thin crackly crust. Flour, unsweetened cocoa powder, and a bit of salt are folded in along with semisweet chocolate chips to enhance the chocolate richness. The batter is spread evenly in a lined loaf pan and baked until a toothpick test shows a few moist crumbs, ensuring the brownies stay fudgy and not dry. The brownies develop a tender interior with a crackly top texture, balanced by melted pockets of chocolate chips. This recipe suits those who want a smaller batch of deep, chocolatey brownies without committing to a full tray.
These brownies can be served as a snack or dessert and pair well with coffee or milk. Using a plastic knife to cut helps achieve cleaner slices without sticking. Leftovers should be stored in an airtight container at room temperature for up to four days, or frozen for two months to maintain freshness.
Check doneness carefully to avoid overbaking, which can dry out the brownies. The recipe provides alternatives for replacing bittersweet chocolate with extra cocoa powder and adjustments in sugar and butter if needed.
Ingredients
- 2 ounces bittersweet chocolate chopped, or semisweet chocolate
- 1/4 cup butter 57g, salted
- 1/2 cup granulated sugar (100g)
- 2 Tablespoons light brown sugar
- 1 egg room temperature, large
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour spooned and leveled (41g)
- 2 Tablespoons cocoa powder 10g, unsweetened
- 1/8 teaspoon salt
- 1/4 cup semisweet chocolate chips
- sea salt for sprinkling on top (optional, flaky
Instructions
- Preheat oven to 350°F. Line 9x5-inch loaf pan with parchment paper sling.
- Melt chocolate and butter together in a microwave-safe bowl for 30-60 seconds in the microwave. Stir until smooth. Add the granulated and brown sugar, then whisk until combined.
- Add egg and vanilla and whisk vigorously by hand for 1 minute or switch to an electric mixer. This helps develop the signature thin crackly crust on top of brownies.
- Stir in flour, cocoa powder, and salt with a spatula or wooden spoon just until combined. Do not overmix. Stir in chocolate chips.
- Transfer the brownie batter to the prepared pan and smooth into an even layer. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Do not overbake.
Notes
- Use the toothpick test to check brownie doneness; a few moist crumbs indicate ideal baking without dryness.
- If you lack bittersweet chocolate, increase cocoa powder and adjust sugar and butter accordingly as detailed in the notes.
- Cut brownies with a plastic knife to prevent sticking and achieve cleaner slices.
- Store brownies in an airtight container at room temperature for 3-4 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 185mg | 8% |
| Potassium | 222mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 427IU | 9% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
