Small Batch Brownies in a Loaf Pan
Fudgy small batch brownies baked in a loaf pan, made in one bowl with a single egg and cocoa powder instead of melted chocolate. Makes eight brownies with a shiny crackly top.
Servings: 8 servings
Ingredients
- 4 tbsp butter
- 1 tbsp oil vegetable or canola
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/4 cup semi-sweet chocolate chunks
- (Optional) Sea salt flakes for topping
Instructions
- Preheat the oven to 325F, line a 9x5 or an 8x5 baking pan with parchment paper, then set aside.
- In a large bowl, melt the butter and oil in the microwave or on the stovetop in a medium saucepan.4 tbsp butter, 1 tbsp oil
- If you melted the butter in a saucepan, transfer it to a large bowl. If not, add the granulated and brown sugar to the butter and whisk until combined.1/3 cup granulated sugar, 1/4 cup brown sugar
- Add the egg and vanilla and whisk to combine. Whisk in the flour, cocoa powder, and salt until the flour mixture disappears. Fold in the chocolate chunks, then pour the brownie batter into the prepared baking pan. Spread the brownie batter to cover the full loaf pan and bake in the preheated oven for 25 minutes.1 egg, 1 tsp vanilla extract, 1/4 tsp salt, 1/4 cup all purpose flour, 1/3 cup cocoa powder, 1/4 cup semi-sweet chocolate chunks
- You will know your brownies are ready when you insert a toothpick in the center and it comes out with just a few wet crumbs. Let the brownies cool down completely before slicing into them. Top with salt flakes if you want and enjoy!(Optional) Sea salt flakes
Video
Notes
Use a metal pan, not glass. Glass holds heat and sets the edges long before the center, which is the single most common reason small batch brownies come out raw in the middle. If glass is all you have, bake at 315°F and start checking at 30 minutes.
Pan size changes the bake. An 8x5 pan gives you thicker brownies that need closer to 30 minutes. A 9x5 gives thinner ones closer to 25.
To double: multiply everything by two and bake in an 8x8 inch pan for 25 to 30 minutes.
Nutrition
Calories: 186Calories | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 129mg | Potassium: 108mg | Fiber: 2g | Sugar: 17g | Vitamin A: 207IU | Calcium: 19mg | Iron: 1mg
