Name: Small Batch Brownies
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 8 brownies
Cuisine: American
Ingredients: 100 grams semi-sweet chocolate; 85 grams unsalted butter; 100 grams granulated sugar; 70 grams brown sugar; 1 egg; 1 egg yolk; 1 tsp vanilla bean paste; 60 grams all-purpose flour; 28 grams Dutch-processed cocoa powder; 14 grams black cocoa powder; 0.25 tsp Kosher salt

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Small Batch Brownies

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350 degrees F and line a 9"x5" pan with parchment paper.

In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted.

Remove the chocolate butter mixture from the double boiler and allow to cool for a few minutes.

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.

While mixing on low speed, slowly pour in the chocolate butter mixture. Continue mixing until fully combined.

Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until mostly combined.

Lastly, fold in the chopped chocolate until evenly dispersed.

Pour the brownie batter into the prepared pan and smooth out the top. Add more chopped chocolate on top, if desired.

Bake the brownies for about 28 minutes.

Allow them to cool completely in the pan before removing.

Cut into 8 triangles, top with flaky sea salt, and enjoy!

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Tips & Tricks (5)

Bloom Your Cocoa Powders 🫗
Whisk Dutch-processed and black cocoa powders with hot melted butter before adding other ingredients to intensify chocolate flavor and eliminate any raw cocoa taste.
Use Extra Egg Yolk for Fudginess 🥚
The additional egg yolk creates a richer, fudgier crumb than standard brownies—don't skip it, as it's crucial for achieving that decadent texture in a small batch.
Chop Your Chocolate Finely ✂️
Cut semi-sweet chocolate into small, uniform pieces rather than using chips; they'll melt more evenly into the batter and create pockets of intense chocolate throughout.
Don't Overmix After Adding Flour 🥣
Fold in flour and cocoa with just 8-10 strokes after combining wet ingredients—overmixing develops gluten and results in cake-like rather than fudgy brownies.
Underbake Slightly for Perfect Texture 🕐
Remove brownies when a toothpick inserted in the center has a few moist crumbs attached (not fully clean)—they'll set as they cool and stay incredibly fudgy.