Small Batch Brownies
Make rich, fudgysmall-batch brownies with dark chocolate, cocoa, and a hint of coffee for deepflavour. Add extra chocolate chips for an indulgent, gooey texture in everybite.
Ingredients
- 45 g butter melted
- 75 g dark chocolate chopped
- ¼ tsp coffee powder
- 35 g brown sugar
- 35 g white sugar
- 1 room temperature egg
- 1 tsp vanilla extract
- 50 g all purpose flour
- A pinch of salt
- 1 tbsp cocoa powder
- 30 –40g chocolate chips or chopped dark/milk chocolate for mixing in
Instructions
- Preheat your oven to 180°C.
- Line a small baking pan (around 6x6 inches, or similar) with parchment paper. Leave a bit of overhang to lift the brownies out later.
- In a heatproof bowl, combine 75g chopped dark chocolate and melted butter.75 g dark chocolate, 45 g butter
- Melt together gently — either in short bursts in the microwave or over a pot of simmering water (double boiler).
- Stir until smooth, then mix in the coffee powder. Set aside to cool slightly.¼ tsp coffee powder
- Whisk in the brown sugar and white sugar until combined.35 g brown sugar, 35 g white sugar
- Add the egg and vanilla extract and whisk well for about 1 minute, until the mixture is glossy and slightly thickened.1 room temperature egg, 1 tsp vanilla extract
- Sift in the flour, pinch of salt and cocoa powder.50 g all purpose flour, A pinch of salt, 1 tbsp cocoa powder
- Gently fold the dry ingredients into the wet ingredients until just combined — do not overmix.
- Stir in 30–40g chocolate chips or chopped chocolate.30 –40g chocolate chips or chopped dark/milk chocolate
- For extra gooey spots, reserve a few pieces and press them on top of the batter after pouring it into the pan.
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 18-22 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs (not wet batter).
- Allow brownies to cool completely in the pan before cutting.
- Slice into small squares and enjoy rich, fudgy goodness!