These small batch brownies are baked in a loaf pan and make just a few so you don’t have an entire baking pan of brownies tempting you.
These small batch brownies are magnificently fudgy and chewy and chocolatey and among the best we’ve ever experienced. Because they’re made in a loaf pan, they make a modest number of brownies rather than entire panful, just enough to share with those you love most in the world, with none left over to tempt you the rest of the week. If you want to go all out, you can smother them with frosting, although if you simply can’t stand to wait those extra couple minutes to frost them before you dive in, we understand.–Angie Zoobkoff
Small Batch Brownies
- Quick Glance
- 30 M
- 2 H
- Serves 4 to 6
- For the small batch brownies
- 1/2 cup (4 ounces or 113 g) unsalted butter
- 1/2 cup (42 g) cocoa powder
- 1 cup plus 2 tablespoons (225 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (1 g) fine sea salt
- 1 large egg
- 1/2 cup (60 g) all-purpose flour
- For the frosting (optional)
- 3 tablespoons (42 g) unsalted butter, softened
- 2 tablespoons (10 g) cocoa powder
- 1/4 cup plus 2 tablespoons (42 g) confectioners sugar
- 1 to 1 1/2 tablespoons (30 to 45 ml) milk or cream
- Make the small batch brownies
- 1. Preheat the oven to 325°F (165°C) and line a 9-by-5-inch (23-by-13-cm) loaf pan with parchment paper.
- 2. Combine the butter, cocoa powder, and sugar in a microwave-safe bowl. Microwave at full power for 30 seconds. Stir the mixture and return it to the microwave for another 30 seconds. Stir again. If the butter isn’t mostly melted, microwave it for yet another 15- to 30-second session. (Alternately, you can melt the butter, cocoa powder, and sugar mixture in a medium saucepan over low heat). Let the mixture cool for 1 minute.
- 3. Stir in the vanilla and salt. Then stir in the egg. Finally, add the flour and stir vigorously for about 1 minute, or 50 strokes, until the batter is very thick and smooth and more like a paste than a typical batter.
- 4. Scrape the mixture into the loaf pan and bake for about 40 minutes. The top of the brownie surface should appear dry and be starting to crack. Do not overbake because you want the inside to be fudgy. Let the brownies cool completely in the pan before frosting, about 45 minutes.
- Make the frosting (optional)
- 5. Meanwhile, in a bowl with a wooden spoon, beat together the butter, cocoa powder, and confectioners’ sugar until thick and creamy, adding as much milk or cream as needed to make the frosting spreadable.
- 6. Once the brownies are cool, lift the parchment to remove the brownies from the pan and, if desired, frost them. Cut into as few or as many brownies as possible. In the unlikely event that there are any leftover brownies, they can be stored in the refrigerator, covered, for up to 3 days.