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Small Batch Brownies
Small Batch Brownies
Small Batch Brownies
Small Batch Brownies
Small Batch Brownies
Small Batch Brownies cover
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From the Cook
From the Cook
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Small Batch Brownies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 350 degrees F and line a 9"x5" pan with parchment paper.
2
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In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted.
3
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Remove the chocolate butter mixture from the double boiler and allow to cool for a few minutes.
4
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Meanwhile, in a large bowl, add the sugars, eggs, and vanilla. Using an electric mixer, beat on high speed for about 3-4 minutes until the mixture has doubled in size.
5
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While mixing on low speed, slowly pour in the chocolate butter mixture. Continue mixing until fully combined.
6
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Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until mostly combined.
7
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Lastly, fold in the chopped chocolate until evenly dispersed.
8
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Pour the brownie batter into the prepared pan and smooth out the top. Add more chopped chocolate on top, if desired.
9
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Bake the brownies for about 28 minutes.
10
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Allow them to cool completely in the pan before removing.
11
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Cut into 8 triangles, top with flaky sea salt, and enjoy!

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Tips & Tricks (5)

  • Bloom Your Cocoa Powders 🫗
    Mix both black and Dutch-processed cocoa powders with hot melted butter before adding other ingredients to intensify chocolate flavor and eliminate any raw cocoa taste.
  • Chop Chocolate by Hand ✂️
    Roughly chop your semi-sweet chocolate into irregular pieces rather than using chocolate chips—the varied sizes create pockets of melted richness throughout each brownie.
  • Don't Overmix Your Batter 🥄
    Fold the flour in gently with just 5-10 folds after combining wet ingredients; overmixing develops gluten and creates dense, cake-like brownies instead of fudgy ones.
  • Use Vanilla Bean Paste Strategically 🌰
    Add vanilla bean paste to the melted chocolate mixture rather than with dry ingredients to maximize vanilla's aromatic impact and create deeper chocolate notes.
  • Cool Completely Before Cutting ❄️
    Refrigerate brownies for at least 2 hours after baking before cutting—this prevents crumbling and helps you achieve clean, fudgy squares with defined edges.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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