SMALL BATCH FUDGY BROWNIES RECIPES

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THE BEST SMALL BATCH CHOCOLATE FUDGE BROWNIES ...



The BEST Small Batch Chocolate Fudge Brownies ... image

This is one of the most popular Scientifically Sweet recipes! This perfect small batch brownie recipe turns out perfect every time and takes just minutes to prepare!

Provided by Christina Marsigliese

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 8

3 oz 85g dark chocolate (I also love these bittersweet callets)
3 tbsp 42g unsalted butter
1 large egg (at room temperature)
½ cup 110g packed light brown sugar
½ tsp 5ml pure vanilla extract
¼ tsp salt
¼ cup 35g all-purpose flour
chocolate chips for topping

Steps:

  • Preheat oven to 350°F. Line a 9x5 or 8x4-inch loaf pan with parchment paper.
  • Melt together chocolate and butter in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy.
  • Beat egg with sugar, vanilla and salt in a large bowl with a whisk or electric mixer for several minutes until pale, thick and fluffy. If using a mixer it will take 2-3 minutes. Beat in warm chocolate mixture until evenly blended. Sprinkle in flour and fold it in until well incorporated and smooth. Spread batter into prepared pan and sprinkle chocolate chips on top.
  • Bake for 15-20 minutes until a skewer inserted into the center comes out with a few moist crumbs.

FUDGY BROWNIES (SMALL BATCH) | THE ENGLISH KITCHEN



Fudgy Brownies (small batch) | The English Kitchen image

I small batched my favorite brownie recipe to make the perfect size for the smaller family. These are rich, fudgy and delicious. Moist and chewy. Take care not to overbake.

Provided by Marie Rayner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Number Of Ingredients 9

3 1/2 ounces (100g) good quality semi sweet chocolate chips (scant 2/3 cup)
4 TBS butter, cut in four pieces
1 TBS unsweetened cocoa powder (not chocolate drink mix)
1/2 cup + 2 TBS (120g) sugar
1 large free range egg, plus 1 egg yolk
1 tsp pure vanilla extract
1/4 tsp salt
1/2 cup (70g) all purpose plain flour
a small handful of mini chocolate chips to sprinkle on top

Steps:

  • Preheat oven to 350*F/180*C/gas mark 4.  
  • Line an 8 1/2 inch by 4 1/2 inch loaf tin with some aluminum foil, using two sheets of foil placed perpendicular to each other in the tin, and pushing it firmly into the corners. Leave an overhang in order to better lift the baked brownies out. Butter the foil really well. 
  • Melt the chocolate chips and butter together over medium low heat in a saucepan. whisking until melted and smoothly amalgamated. Whisk in the cocoa powder.  Leave to cool to lukewarm.
  • Whisk in the sugar, salt, egg, egg yolk and vanilla extract to combine.  Fold in the flour.
  • Pour the mixture into the prepared pan, spreading it out to the corners and smoothing over the top. Sprinkle the mini chocolate chips evenly over all.
  • Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.  Rotate the pan halfway through the bake time. The surface will be shiny when done.
  • Leave to cool completely in the pan. (I leave them overnight so I can cut them neater.)
  • Remove from the pan and peel off the foil. Cut into rectangles or squares to serve.
  • Store in an airtight container for up to 3 days.

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