Make a small batch of extra chocolatey & fudgy brownies with this one-bowl Small Batch Brownies recipe for one... or two! These brownies have crackly tops and chunks of melted chocolate and are ready in less than 40 minutes!
2ozhigh-quality chocolate barchopped (no chocolate chips - I recommend Lindt but Ghirardelli or your favorite high-quality chocolate brand)
3tbspunsweetened cocoa powder
1extra-largeeggroom temperature (large or medium will work too but extra-large is best)
1/4cupwhite granulated sugar
1tsppure vanilla extract
1.5ozhigh-quality chocolate barchopped (again, no chocolate chips)
Preheat the oven to 350F. Grease a 6-inch pan with butter and flour with unsweetened cocoa powder. Set aside.
In a small microwave-safe bowl, add the oil, chopped chocolate and unsweetened cocoa powder. Melt in two 30-second intervals, stirring well after each interval. You're looking for a perfectly smooth mixture. If you don't have a microwave, you can also do this on a small saucepan over low heat. Allow the mixture to cool down slightly.
Add the egg, sugar, and vanilla extract to a medium bowl. Beat on high until just foamy (30 seconds).
Pour the chocolate mixture into the egg mixture and beat until just combined. Do not overmix.
Add the flour, baking powder, salt, and the remaining chopped chocolate. Using a silicone spatula or a spoon, fold in the ingredients until just combined. Do not overmix! Immediately pour the batter into your prepared pan.
Bake on the top rack of your oven for 18-20 minutes or until crackly on top. Fudgy brownies are slightly underbaked. A toothpick inserted in the center should come out with a few moist crumbs.
Storing Instructions: store the brownies covered or in an air-tight container at room temperature for 3-4 days. If your kitchen is hot, store them in the refrigerator for up to a week.📷 DID YOU MAKE THIS RECIPE?!Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Keyword Brownies For One, Brownies For Two, Small Batch Brownies