The Best Small Batch Brownies
Serves 625 mins prep30 mins cook
Baked in a loaf pan, this small batch brownie recipe makes exactly 6 brownies! The perfect recipe for days you're craving a brownie... but don't want a ton of leftovers. Jump to the recipe, bake, and serve with ice cream!
0 servings
What you need
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.View original recipe