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Small-Batch Brownies Recipe

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These Small-Batch Brownies are the perfect treat when you want a fresh batch of rich, chocolatey brownies without making a large quantity. With a fudgy texture, deep cocoa flavor, and melty chocolate chips, they bake up moist and delicious in just one loaf pan, ideal for a quick dessert or snack.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Brownie Batter

  • 5 tablespoons (71g) unsalted butter
  • 3/4 cup (149g) granulated sugar
  • 1 large egg
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 6 tablespoons (32g) unsweetened cocoa, Dutch-process or natural
  • 1/4 teaspoon espresso powder (optional)
  • 1/4 cup plus 2 tablespoons (45g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
  • 1/4 teaspoon table salt
  • 1/16 teaspoon (pinch) baking powder
  • 1/3 cup (57g) chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F and position a rack in the center. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, then line it with a parchment sling and lightly grease the parchment to ensure easy removal of the brownies.
  2. Melt Butter: In a large saucepan over medium-low heat or in a microwave-safe bowl, melt the butter gently until just melted, about 45 to 60 seconds at 50% microwave power if using a microwave. Avoid overheating to keep the butter from browning.
  3. Combine Sugar, Egg, and Vanilla: Whisk the granulated sugar into the melted butter. Then add the egg and vanilla extract, whisking vigorously until the mixture is shiny, smooth, and emulsified, creating a glossy batter base.
  4. Add Cocoa and Espresso: Whisk in the unsweetened cocoa powder and optional espresso powder until fully incorporated, enriching the batter with deep chocolate flavor.
  5. Add Dry Ingredients: Sprinkle in the flour, salt, and baking powder. Whisk just until the dry ingredients are barely combined to avoid overmixing, which could make the brownies tough.
  6. Fold in Chocolate Chips: Use a flexible spatula to gently stir in the chocolate chips until evenly distributed throughout the batter.
  7. Transfer Batter to Pan: Pour the batter into your prepared loaf pan, spreading it evenly to the edges with the spatula for uniform thickness.
  8. Bake: Place the pan in the oven and bake for 30 to 35 minutes. The brownies are done when the edges are set and a toothpick or sharp knife inserted in the center comes out with moist crumbs but no raw batter. For precision, a digital thermometer should read 205°F in the center.
  9. Cool and Remove: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cool, use the parchment sling to lift the brownies out of the pan and set on a cutting board.
  10. Store: Slice and serve, or store leftovers in an airtight container at room temperature for several days. For extended storage, freeze the brownies wrapped well to maintain freshness.

Notes

  • Using a parchment sling makes removing the brownies easy and prevents sticking.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Do not overbake; brownies should be moist and fudgy.
  • For gluten-free brownies, substitute the all-purpose flour with a gluten-free measure-for-measure flour blend.
  • Let the brownies cool completely before slicing to avoid crumbling.

Find it online: https://cheftinaskitchen.com/small-batch-brownies-recipe/