Small-Batch Brownies

Small-Batch Brownies

from kingarthurbaking.com
40 min
290 kcal / serving

 Some occasions call for a big batch of brownies: a bake sale or a neighborhood cookout. But when you crave just one or two rich, fudgy brownies, this small-batch recipe is the answer. The brownies are made in one bowl and are ready in 30 minutes, which means there's minimal clean-up and you don't need to plan ahead. Best of all, because these invitingly thick small-batch brownies are baked in a loaf pan, you’re sure to get an edge piece no matter how you slice them (edge-lovers, rejoice!).

Ingredients

  • 5 tablespoonsunsalted butter
  • ¾ cupgranulated sugar
  • 1 largeegg
  • 1 teaspoonking arthur pure vanilla extract
  • 6 tablespoonsunsweetened cocoa, dutch-process or natural
  • ¼ teaspoonespresso powder, optional
  • ¼ cupplus 2 tablespoons (45g) king arthur unbleached all-purpose flour or king arthur gluten-free measure for measure flour
  • ¼ teaspoontable salt
  • .06 teaspoon(pinch) baking powder
  • ⅓ cupchocolate chips

Directions

  1. 1

    Preheat the oven to 350°F with a rack in the center. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Line the pan with a parchment sling and lightly grease the parchment.

  2. 2

    In a large saucepan or microwave-safe bowl, heat the butter over medium-low heat or microwave for 45 to 60 seconds, covered, on 50% power, until just melted.

  3. 3

    Whisk the sugar into the butter. Add the egg and vanilla and whisk until the mixture is shiny and emulsified.

  4. 4

    Whisk in the cocoa and espresso powder until well combined.

  5. 5

    Add the flour, salt, and baking powder and whisk until just combined.

  6. 6

    Using a flexible spatula, stir in the chocolate chips until incorporated.

  7. 7

    Transfer the batter to the prepared pan and spread it evenly to the edges.

  8. 8

    Bake the brownies for 30 to 35 minutes, until the edges feel set and a toothpick or a sharp knife inserted into the center comes out with moist crumbs clinging to it but no raw batter. A digital thermometer inserted in the center should register 205°F when the brownies are done.

  9. 9

    Remove the brownies from the oven and let cool completely in the pan on a rack. Use the parchment to lift the brownies out of the pan and transfer them to a cutting board before slicing.

  10. 10

    Store leftover brownies in an airtight container at room temperature for several days; freeze for longer storage.