Small Batch Brownies
These small batch brownies are made from scratch and baked in a loaf pan, which means they make just enough for two so you don't have an entire baking pan of brownies sitting around all week tempting you. You're welcome.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 stick (4 oz) unsalted butter
- 1/2 cup cocoa powder
- 1 cup plus 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1/2 cup all-purpose flour
- 3 tablespoons (1 1/2 oz) unsalted butter (softened)
- 2 tablespoons cocoa powder
- 1/4 cup plus 2 tablespoons confectioners sugar
- 1 to 1 1/2 tablespoons milk or cream
Instructions
- 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
In a microwave-safe bowl, combine the butter, cocoa powder, and sugar and microwave on full power for 30 seconds. Stir and return the bowl to the microwave for another 30 seconds. Stir again. If the butter isn’t mostly melted, microwave it for another 15 to 30 seconds. Let the mixture cool for 1 minute.☞ TESTER TIP: You can instead melt the butter, cocoa powder, and sugar mixture, in a medium saucepan over low heat and remove it from the heat to cool slightly.
- 3
Stir in the vanilla and salt. Then stir in the egg. 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 30 to 40 minutes. The surface should appear dry and be starting to crack. Don't overbake the brownies or the inside won't be fudgy.
- 5
Let the brownies cool completely in the pan before frosting, if desired, about 45 minutes.
- 6
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.