Small Batch Brownies
Small batch brownies are the perfect solution for your after-dinner sweet tooth cravings. This recipe makes eight rich, chocolatey brownies in a 9x5 loaf pan. Plus, there's no fancy equipment required - all you need is a bowl and a spoon to get started.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350° Fahrenheit. Line a 9x5 loaf pan with parchment paper, leaving some paper hanging over the edges to easily pull brownies from the pan once cooled.
In a large mixing bowl, add melted butter, granulated sugar, brown sugar, vanilla, and egg. Stir until fully combined. Add flour, cocoa, and salt. Slowly stir until just combined (do not overmix). Add chocolate chips and stir to combine.
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Continue Reading at Thetoastykitchen →Chef's Notes
Natural cocoa powder can be substituted with Dutch cocoa powder since no leavening agents are used in this recipe.
Chocolate chips can be substituted with other baking chips, chopped nuts, or omitted entirely.
Brownies will keep for 3-4 days in a tightly sealed container at room temperature, or frozen for up to 3 months in a freezer-safe container.
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Reviews from the Original Source
These were really good. I added walnuts instead of chocolate chips and they turned out great
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