Super Chocolatey Extra Small Batch Brownies
An extra tiny small batch recipe for extra chocolatey fudgy brownies.
Servings: 4
Ingredients
- 1 ounce dark chocolate chopped
- 2 tbsp butter
- 1/2 tsp cocoa powder
- 2 tbsp tightly packed brown sugar
- 2 tbsp white sugar
- 1/2 large egg see notes
- 1/4 tsp vanilla
- 2 tbsp all purpose flour
- tiny pinch of salt
Instructions
- Heat the oven to 350°F. Lightly grease and line a mini loaf pan. I used a small 5.5 inch square pan but these will definitely work in a mini loaf pan. Set aside.
- In a bowl, over a double boiler on medium to medium low heat, melt together the chocolate, butter, and cocoa, stirring with a spatula until melted and smooth. Set aside to cool.
- In a medium bowl, whisk together the sugars, egg, and vanilla until lightly pale. Whisk in the slightly cooled chocolate butter mix.
- Use a spatula to gently mix in the flour and salt, barely incorporating it and being careful not to over mix. One to two flour streaks are okay.
- Scoop into the prepared pan and spread out. Bake for 20-24 minutes or until a toothpick in the middle comes out clean. Cool on a wire rack before slicing and enjoying!
Notes
Nick Malgieri brownie recipe via NYT Cooking
For half a large egg
Lightly whisk your large in in a small bowl, being sure to incorporate the white with the yolk then either:
A. Measure out 1.5 tablespoons lightly beaten egg
B. Weight out 26-28 grams lightly beaten egg