Small Batch Brownies
These rich and decadent small batch brownies have shiny crinkly tops and are fudgy and gooey in the middle with thick, chewy corners. This easy brownie recipe can be made in under 30 mins with minimal ingredients perfect for those emergency chocolate cravings!
Equipment
- 8*4 Loaf Pan
Ingredients
- 3 ounces semisweet or bittersweet chocolate coarsely chopped
- ¼ cup unsalted butter cut into pieces
- 1 large egg at room temperature
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8*4 inch loaf pan with parchment paper.
- Melt the chocolate and butter in a small heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder.Set aside to cool slightly.
- In a medium sized bowl using a hand mixer beat the egg and sugar at high speed for 6-8 mins until tripled in volume and the sugar is completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture to the whipped egg.
- Gently stir in the flour and salt into the wet ingredients until no dry spots remain, making sure not to over mix the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack. Cool completely before slicing into pieces.
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