Six Perfect Brownies

 

I was craving brownies the other day but I didn't want to bake a whole big panful.  With there only being me in the house, that would be far too many.  I love brownies so much that I could not be trusted with them. I know my weaknesses.  

I have been making this Fudge Chocolate Brownie recipe for years.  I used to make it for my children and it is the one I always baked when I worked at the Manor. Everyone loves them.

But it does make a big pan and they are incredibly rich. I wasn't sure that I could downsize it properly and so I did an online search and found this small batch brownie recipe on Baker by Nature.   She called it the best.  I thought to myself, if she says so, it must be so.

The recipe makes only six beautiful large brownies.  And, having made them now, I can attest to the fact that they are perfect brownies.

Dense and fudgy. Rich and chocolatey.  Not too sweet.  Just the right size.  Dangerously delicious. Everything a really good brownie should be.  And just the perfect sized recipe for the small family.  Six Perfect Delicious Brownies.  Bake them. You won't be sorry.

 

WHAT YOU NEED TO MAKE SIX PERFECT BROWNIES

Just some pretty simple baking cupboard ingredients. Nothing extraordinary.

• 1/2 cup (60g) all-purpose plain flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 cup (22g) unsweetened cocoa powder
• 6 TBS (85g) butter
• 1 TBS (14ml) oil (I use light olive oil)
• 3/4 cup (150) granulated sugar divided
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/4 cup (45g) semi-sweet chocolate chips

 

Use plain ordinary flour, not self-rising. Make sure your baking powder is fresh.  I used Fry's Cocoa Powder, which is what is available here in Canada.  No need to buy a special cocoa powder.

I used regular butter. If salt bothers you, use unsalted or cut back on the salt in the recipe.  I find that there is not really much of a difference between the salted or the unsalted butter and so I just use regular salted butter.

Large eggs in North America are medium sized eggs in the UK. You can freeze the unused egg white for another use.

Use pure vanilla and the best semi-sweet chocolate chips you can buy.

 

HOW TO MAKE SIX PERFECT BROWNIES

Its not hard really. Just follow my steps and the hints and tips below as well to ensure brownie perfection.

Preheat the oven to 350*F/189*C/ gas mark 4. Butter a 9 by 5-inch loaf pan and line the bottom with some parchment paper, leaving an overhang on two sides to lift out the cooled brownies.

Sift the flour, cocoa powder, salt, and baking powder into a medium sized bowl. Set aside.

Melt the butter in the microwave. Whisk in 1/4 cup (50g) of the sugar and the oil, combining well. Combine the egg, egg yolk and remaining sugar well together. Whisk this into the butter mixture.

 

Stir the wet ingredients into the dry ingredients, stirring everything together just to combine. Fold in the chocolate chips.

Scrape the batter into the prepared pan. Smooth over the top.

Bake in the preheated oven for 25 to 28 minutes until the edges are firm and the top is shiny and cracked.

Remove from the oven and place onto a wire rack to cool completely in the pan. This will take about two hours.

Lift out once cold and then cut into six even slices. Serve as is or with a scoop of ice cream on top.

 

HINTS AND TIPS FOR THE BEST BROWNIES

Here are my sure-fire ways to make and bake really great brownies!

1. Use the right size and type of pan. A metal pan works best. Glass pans mean you may need to add fifteen minutes of bake time to get the proper bake. Metal gives a more even bake and the shiny crackly top you are looking for.

2. Do not overmix your batter. Mix only until just combined. This is the secret to a rich and fudgy brownie.

3. Do not overbake. It's okay if they have a little bit of a wobble in the center. They will continue to bake when you remove them from the oven. This is the key to dense and fudgy brownies.

4.  Leave them to cool completely before cutting and cooling them in the pan in which they were baked. This can take as long as two hours. This will ensure, crisp edges when you cut them.

 

These are really nice brownies.   I gave half of them to my sister for she, Dan and dad to enjoy. I knew I could not be trusted with them, and it was good thing that I did. In 24 hours I managed to eat the other three.  I am so, so, so naughty.

If you are looking for a perfect small batch brownie recipe, this is it. I promise you!

 

Brownies are a real favorite around here.  I could happily pig out on them which is why they are a rare treat. Here are some of my favorite other versions of the delicious Brownie for you to enjoy!

MOCHACHINO BROWNIES WITH A WHITE MOCHA SAUCE - These are beautifully rich and decadent brownies, moist and delicious, stogged full of two kinds of chocolate and toasted nuts. There is also a hint of coffee in the batter, which really deepens the rich chocolate flavor.  The sauce is its crowning glory making for a really delicious brownie that makes the perfect dessert for any occasion!

PEPPERMINT BROWNIES - Mint and chocolate are a flavor combination made in heaven. There is a double whammy of peppermint flavour in the batter.  One form comes from peppermint tea that you blitz with the sugar.  The second peppermint blast comes from the use of peppermint extract. Soooo good! 

Yield: Six servings

Author: Marie Rayner

Six Perfect Brownies

Prep time: 15 MinCook time: 28 MinInactive time: 2 HourTotal time: 2 H & 43 M

This small batch recipe bakes perfectly in a loaf tin giving you only six delicious, moist and chewy chocolatey brownies that you best be prepared to fall in love with. Quick. Easy. Delicious.

Ingredients

• 1/2 cup (60g) all-purpose plain flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 cup (22g) unsweetened cocoa powder
• 6 TBS (85g) butter
• 1 TBS (14ml) oil, I use light olive oil
• 3/4 cup (150) granulated sugar divided
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/4 cup (45g) semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350*F/189*C/ gas mark 4. Butter a 9 by 5-inch loaf pan and line the bottom with some parchment paper, leaving an overhang on two sides to lift out the cooled brownies.
2. Sift the flour, cocoa powder, salt, and baking powder into a medium sized bowl. Set aside.
3. Melt the butter in the microwave. Whisk in 1/4 cup (50g) of the sugar and the oil, combining well. Combine the egg, egg yolk and remaining sugar well together. Whisk this into the butter mixture.
4. Stir the wet ingredients into the dry ingredients, stirring everything together just to combine. Fold in the chocolate chips.
5. Scrape the batter into the prepared pan. Smooth over the top.
6. Bake in the preheated oven for 25 to 28 minutes until the edges are firm and the top is shiny and cracked.
7. Remove from the oven and place onto a wire rack to cool completely in the pan. This will take about two hours.
8. Lift out once cold and then cut into six even slices. Serve as is or with a scoop of ice cream on top.

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