The Best Small Batch Brownies
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
2 hrs
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Servings
6 brownies
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Course
Dessert
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Cuisine
American, Australian
The Best Small Batch Brownies
Description
This recipe creates dense brownies with a fudgy texture by using cocoa powder, melted butter, and neutral oil combined with sugar and eggs. The dry ingredients, including cocoa, flour, salt, and baking powder, are sifted to prevent clumps and mixed gently to avoid overworking the batter. Adding chocolate chips enhances chocolate bursts within each bite.
Baked in a parchment-lined loaf pan at 350°F, these brownies develop a slightly crusted top while maintaining a moist and tender crumb inside. The smaller batch suits those wanting just a few servings without excess leftovers.
Serve cut into slices as a dessert or snack. The recipe carefully incorporates melted butter gradually into whisked eggs and sugar to ensure smooth batter consistency.
Ingredients
- 1/2 cup (60g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup (22g) cocoa powder unsweetened
- 6 Tablespoons (85g) butter unsalted
- 1 Tablespoon (14ml) neutral cooking oil canola or vegetable, generic cooking oil
- 3/4 cup (149h) granulated sugar divided
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees (F). Line a 9x5-inch loaf pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
- In a large bowl, sift together the flour, salt, baking powder, salt, and cocoa powder. Set aside until needed.
- In a medium saucepan, combine the butter, oil, and 1/4 cup (49g) of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
- In a large mixing bowl, combine the egg, yolk, vanilla, and remaining sugar (110g). Whisk vigorously until well combined, about 30 seconds.
- Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined. Scrape any residual sugar/butter from the pan into the bowl and whisk again.
- Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop staring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 25 to 28 minutes, or until the edges are firm and the top is shiny and slightly cracked.
- Place the pan on a cooling rack and cool completely before slicing. At least 2 hours.
- Slice into 6 equal slices. Serve with ice cream, if desired.
User Reviews
Overall Rating
5
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