This small batch brownie recipe is baked in a 9x5 inch loaf pan and makes just 8 super chocolatey, fudgy brownies. A one bowl, no mixer recipe that takes just half an hour to make!
Keyword brownies, chocolate, dark chocolate brownies, small batch
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Katiebird Bakes
2oz (56g)dark chocolatechopped (about 1/3 cup when chopped)*
1/4cup (56g)unsalted butter
1/4cup (50g)granulated sugar
1/4cup (50g)brown sugarpacked
1/2teaspoon (2g)pure vanilla extract
1/4teaspoon (.5g)espresso powder(optional)
1/3cup (40g)all-purpose flour
2Tbsp (10g)cocoa powder(natural or Dutch process both work)
1.5oz (42.5g)chocolate chips or chopped chocolate(about 1/4 cup - for sprinkling on top)
Coarse sea saltfor sprinkling, optional
Preheat your oven to 325 degrees F. Grease a 9x5 inch loaf pan or line with parchment paper. Set aside.
In a large bowl set in the top of a double boiler, or in the microwave in 30 second increments, melt the dark chocolate and butter, stirring occasionally, until smooth and glossy. Whisk in granulated and brown sugar, and let cool slightly.
Whisk in the egg until fully combined, followed by the vanilla, salt, and optional espresso powder. The mixture should be rather viscous and shiny at this point.
Add the flour and cocoa powder to the wet ingredients and stir together until a smooth but thick brownie batter forms. Don't overmix - just stir until combined and no dry ingredients are visible.
Scrape the batter into the prepared loaf pan. Sprinkle the additional chocolate chips or chopped chocolate evenly over top.
Bake brownies for 22-24 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
Let brownies cool for a few minutes, then if you want them really fudgy, transfer to the fridge on top of a tea towel to cool completely in the pan. Alternately, these are lovely cooled and stored at room temperature.
Sprinkle with a bit of coarse sea salt before serving if desired (although be restrained, as there is already a decent amount of salt in the batter!). Enjoy!
Brownies will keep in an airtight container at room temperature for up to 5 days. Or, store them in the fridge for utmost fudginess for up to a week.*you can use semisweet chocolate chips here if you don't have a bar of chocolate, but for best results, use a high quality dark chocolate bar between 60-70% cocoa solids. It will melt better and produce better-tasting results than chocolate chips.If you don't have a 9x5 inch loaf pan, you can use an 8x4 inch loaf pan but since the brownies will be thicker, add 2-3 minutes to the bake time!
Find this and more delicious recipes at www.katiebirdbakes.com! Please rate and leave a comment on this recipe if you enjoyed it, and tag @katiebirdbakes on Instagram!