I love these brownies. I put nuts in mine instead of chocolate chips. Sorry to hear you felt that way! Have you tested your oven with an oven thermometer for proper calibration? And you may find a kitchen scale helpful to get the proper amount of flour and cocoa. This looks perfect for husband and me. Question though. Do you use natural cocoa powder or Dutch cocoa powder?
Looking forward to making this! Thanks for your time! More Comments. One of My Favorite Recipes! Ingredients Needed Only 6 Ingredients needed to make small batch brownies! Egg: Just 1 large. Unsweetened cocoa powder: 3 Tbsp. Scroll below for full printable recipe. Can I Use Unsalted Butter? Let cool slightly while you measure out other ingredients.
It is a small batch version of one of the most popular brownie recipes on my blog and in my cookbook, the Better-Than-Supernatural Fudge Brownies. In case you missed it, I spent the past two weeks sharing recipes more suitable for our current times like these small batch brownies on my Instagram account.
What does that mean, exactly? I focused on sharing recipes that were either:. After sharing a recipe for eggless chocolate chip cookies, many folks requested I share a small batch brownie recipe.
This brownie recipe is one of the most popular recipes on my blog and in my cookbook. Unfortunately, both the recipe on the blog and in my cookbook make a total of 20 brownies.
This small batch recipe, however, makes a quarter of the original recipe. This small batch brownie recipe uses 2 ounces dark chocolate to make the brownies. In a pinch, you can use milk chocolate like I did in this milk chocolate brownie recipe. The brownies, however, will come out sweeter and less chocolatey-tasting.
Whenever I share a recipe that uses dark chocolate, many of you ask if you can use bittersweet or semisweet chocolate. In a pinch, however, you can use either bittersweet or semisweet chocolate for these small batch brownies without too much consequence.
Although I always recommend chopping up your favorite high-quality chocolate bar and melting it down, you can also use chocolate chips like I did in my blog post for the original recipe. Just be sure to use high-quality chocolate chips like ones from Valrhona , Guittard , or Nestle Artisan Collection the latter two are both readily available in most major US supermarkets. Low-quality chocolate chips have stabilizers like paraffin candle wax that help the chocolate keep its shape in the oven and taste funny when melted.
Many of you also asked if you could substitute the chocolate in the recipe with cocoa powder. Unfortunately, the answer is no. That would change the recipe completely and it would no longer make fudge brownies. This small batch brownie recipe uses 4 Tablespoons salted OR unsalted butter to make the brownies.
Most folks think that brownies are defined by chocolate. But butter plays a big part in the way brownies taste, too. For this small batch brownie recipe, you can use either unsalted or salted butter without changing the flavor too much. This small batch brownie recipe uses 1 teaspoon Dutch-processed OR natural unsweetened cocoa powder to make the brownies. Cocoa powder, when used in baking recipes, often comes in two varieties: natural unsweetened, and Dutch-processed.
Natural unsweetened cocoa powder is more typical and is cocoa powder in its purest form. It is slightly reddish brown in color and results in deeply flavored chocolate goods. Because it is slightly acidic, it is often paired with baking soda in baking recipes to help create a chemical reaction that will cause the baked good to rise in the oven.
It is the cocoa powder that is used for making midnight-black baked goods like Oreos. Because this brownie recipe does not contain any leaveners, you can use whichever cocoa powder you prefer without any changes in texture. Just note that using Dutch-processed cocoa powder will result in darker colored brownies. If you have neither types of cocoa powder on hand, no worries! You can still make these small batch brownies. Simply omit the cocoa powder in the recipe and just use the melted chocolate.
Doing so, however, will result in brownies that are fudgier and more ganache-like. Most brownie recipes primarily use white sugar in their recipe. However, I like the extra moisture and flavor that brown sugar gives in these brownies.
In a pinch, you can use either light or dark brown sugar. The original recipe for Better-Than-Supernatural Fudge Brownies is baked in a traditional 9 x inch pan.
This 9 x inch pan is also known as a quarter sheet pan. Luckily, I learned from one of my baker friends, Christina at Dessert For Two , that a 9 x 5-inch loaf pan basically has the same surface area as an eighth sheet pan. You can also use a smaller 8 x 4-inch loaf pan, too—just know that your brownies will come out slightly thicker. That being said, if you have an eighth sheet pan, use it in this recipe!
Other pans that could potentially work when making small batch brownies include a 6-inch round cake pan , or, as one of my Instagram followers reported back, this 4 x 4-inch cutie of a pan. However, you may need to adjust Bake Time. Always melt chocolate in a double boiler. Chocolate is especially sensitive to heat, so melting it directly in a pan will cause it to burn and scorch. You can make a homemade version instead by setting a heatproof glass bowl over a medium sauce pan filled with 1 to 2 inches of water and cooking everything on medium heat.
And finally, some folks prefer to melt chocolate in a microwave. Simply stick both the chocolate and butter in a microwave-safe bowl and blitz at second intervals.
Luckily, the small batch version is, too:. Instead, set the measuring cup on the counter and then spoon the dry ingredients into it.
Use a butter knife or bench scraper to level it off. Spoon the brown sugar into the measuring cup. Use the video player below to watch my Instagram Story tutorial on how to make this small batch brownies recipe! The arrows to the left and right of the frame allow you to skip through the different recipe steps. Alternatively, head to my Instagram profile to watch these Stories on mobile! The circles underneath my bio indicate saved Instagram Story highlights depicting various recipes.
Clicking on one of the circles will play the videos you see above. Review our privacy policy here. This site uses Akismet to reduce spam. Learn how your comment data is processed. I made this recipe with maple syrup instead of vanilla I had already mixed everything until that point before realizing we were out!
I was skeptical bc they seemed thin. I only baked for about 15 minutes. Absolutely amazing!!!! Best recipe for bonding with kiddo! My 7 yo and I make these weekly as our fun, joyful activity.
Love the ease and taste of the recipe, including the checklist of ingredients! My kiddo can do almost everything herself with how well written it is. I love fudge brownies and she loves soft ones with edges, so this loaf pan satisfies us both incredibly well. What a great idea! I love getting my kids into the kitchen, too. Thanks for taking the time to comment. Happy baking! Add the cocoa, salt, baking powder, espresso powder, and vanilla.
Beat slowly until everything is barely combined, then beat at medium speed for about 1 minute, or until smooth. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter. Add the sugar and stir to combine. Bake the brownies for 30 to 35 minutes, until the edges feel set and the center is very moist, but not uncooked. A knife tip poked into the center shouldn't reveal any raw batter. Store any leftovers, well-wrapped, at room temperature for five to six days; freeze for longer storage.
Looking to make a smaller batch?
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