Description
These small batch brownies are baked in a 9×5 inch loaf pan, producing 8 rich, fudgy squares packed with chocolate. This simple, one-bowl recipe requires no mixer and takes just 30 minutes from start to finish.
Ingredients
2 oz (56g) dark chocolate chopped (about 1/3 cup when chopped)
1/4 cup (56g) unsalted butter
1/4 cup (50g) granulated sugar
1/4 cup (50g) brown sugar packed
1 large egg
1/2 teaspoon (2g) pure vanilla extract
1/2 teaspoon (1.5g) salt
1/4 teaspoon (.5g) espresso powder (optional)
1/3 cup (40g) all-purpose flour
2 Tbsp (10g) cocoa powder (natural or Dutch process both work)
1.5 oz (42.5g) chocolate chips or chopped chocolate (about 1/4 cup – for sprinkling on top)
Coarse sea salt for sprinkling, optional
Instructions
1. Preheat your oven to 325 degrees F. Grease a 9×5 inch loaf pan or line with parchment paper. Set aside.
2. 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.
3. 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.
4. 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.
5. Scrape the batter into the prepared loaf pan. Sprinkle the additional chocolate chips or chopped chocolate evenly over top.
6. Bake brownies for 22-24 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
7. 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!
Notes
Brownies can be stored in an airtight container at room temperature for up to 5 days. For the fudgiest texture, keep them in the refrigerator for up to a week.
If you don’t have a chocolate bar, you can use semisweet chocolate chips, but for the best results, use a high-quality dark chocolate bar with 60-70% cocoa content. It melts better and yields a richer flavor than chocolate chips.
If you don’t have a 9×5 inch loaf pan, an 8×4 inch loaf pan will work. Since the brownies will be thicker, add 2 to 3 minutes to the baking time!
- Prep Time: 15 minutes
- Cook Time: 25 minutes