A few weeks ago, I was looking for a quick dessert to make for dinner. I usually have boxed brownie mixes on hand, but this time I was out. Turns out, that was a blessing in disguise. It forced me to make something quick, from scratch. The entire recipe, from start to finish, takes around 30-35 minutes. And the end result, these brownies were incredible. “Knee buckling.” I’m not sure if that’s because we are so used to flavorless box brownies or if because they are truly magically delicious. But I’ve made them several more times and they consistently blow my mind.
This is actually a recipe for small batch brownies. I usually get 6 good sized brownies from this.
This recipe is so quick and easy. I was almost afraid to share it because it’s so quick and easy. But then I thought about it and realized that it’s just the type of recipe everyone needs to have in their back pocket, errr recipe box. Something simple you can make last minute with ingredients that you have in your pantry.
Small Batch Brownies
- 4 tablespoons unsalted butter, diced
- 1/2 cup + 1 tablespoon granulated sugar
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup chocolate chips
Preheat the oven to 325, and spray a 9 x 5-inch loaf pan with cooking spray or line with parchment paper.
In a microwave-safe bowl, combine the butter, sugar and cocoa powder.
Microwave for 30 seconds on HIGH.
Stir, and microwave for another 30 seconds on HIGH.
Stir the mixture well, and then add the salt and vanilla. Stir for 1 minute to cool the mixture.
Next, add in the egg, and stir until its incorporated.
Finally, add the flour, and stir for 50 strokes!
Spread the batter into the prepared pan, sprinkle the chocolate chips on top.
Bake for 33 minutes, or until a toothpick inserted comes out with fudge crumbs clinging to it. The surface of the brownies is shiny when done and starting to crack.
Let cool completely in the pan, or eat the entire pan while hot. You choose.