Small-Batch Brownies

Course Sweets & Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings brownies

Calories 163kcal

Author Kristine Underwood

▢ 1/4 cup unsalted butter (melted and slightly cooled)
▢ 1/3 cup flour (all-purpose, spooned and leveled)
▢ 1/2 cup sugar
▢ 2 1/2 TBS unsweetened cocoa powder
▢ 1/4 tsp sea salt
▢ 1/8 tsp baking powder
▢ 1 egg
▢ 1 tsp vanilla extract
▢ 1/4 cup chocolate chips (milk or semi-sweet, melted smooth, may substitute 2 ounces of baking chocoalte)

Preheat oven to 350˚F and lightly greasaer or line a 8x4 inch loaf pan with parchment paper.
Melt butter in a small dish in the microwave and set aside to cool slightly.
In a medium bowl, whisk together the flour, sugar, cocoa powder, sea salt, baking powder together until evenly mixed.
Add the egg and vanilla and stir to combine.
Pour in the melted and colled butter and mix until an even (or very slightly lumpy batter forms). The batter will be thick, so don't panic.
Fold in melted chocolate and stir until just combined.
Pour batter into the prepared loaf pan and bake for 20-22 minutes, rotating the pan halfway through. The brownies will puff up slightly as they bake, but the top will fall when they are done.
Allow brownies to cool in the pan for 20 minutes. Lift out of the pan, slice, and serve.
Store brownies in an airtight container for 3-4 days or freeze for up to 3 months.

Don’t overbake these brownies. The centers should still look slightly soft when you pull them from the oven.
If you like brownies extra fudgy, chill them before slicing. They get even denser once cold.
A plastic knife works weirdly well for clean brownie slices.
You can use semi-sweet chocolate or chocolate chips for a deeper chocolate flavor.
You can use 2 ounces of baking chocolate instead of chocolate chips.
Loaf pans vary in size more than people realize. Using an 8x4 inch pan will give the thickest brownies and the most accurate bake time.