Perfect Brownies
This recipe is a blank canvas for you to turn into your own. If you make the recipe as-is, they have a cake-like texture. This is how I enjoy my brownies—plain and unadorned. If you prefer brownies with a fudge-like texture, I recommend stirring in an additional 2 tablespoons of your favorite chopped chocolate into the batter. Also, feel free to stir in 2 tablespoons of chopped nuts, dried fruit, coconut, etc.
Perfect Brownies
Makes 2 brownies in a 9″ x 5″ x 3″ loaf pan.
Ingredients
- 2 tablespoons unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 7 tablespoons sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ¼ cup unbleached flour
- ¼ teaspoon baking powder
- 2 tablespoons milk
- pinch of salt
Instructions
- Preheat the oven to 350°.
- Line a 9x5x3” loaf pan with foil, leaving enough hanging over the edges to form handles. Push the foil firmly into the corners of the pan so your brownies will have neat edges.
- Place the butter and chopped chocolate in a microwave safe bowl. Microwave on low in 30 second intervals, stirring frequently until the mixture is smooth.
- Stir in the sugar and vanilla, then let cool on the counter while you mix together the dry ingredients.
- In a small bowl, stir together with a fork the flour, baking powder and salt.
- Add the dry ingredients to the chocolate mixture, stirring a few times before adding the egg and milk. Mix together well until flour is no longer visible in the batter. Pour into the loaf pan and bake for 18-20 minutes.
- Let cool in the pan for 5 minutes before lifting the brownies out and allowing them to cool slightly before cutting them in half to form 2 servings.
Brownies are my favorite dessert. Love that you can customize this recipe based on your own preferences. I like mine fudgy with nuts.
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I haven’t made brownies in a long time. These look fantastic!
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A perfect brownie is a rare treat! Thanks for sharing!
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Hello again…I really like your recipe for two!
I’ll want to add your suggestion about shredded coconut…goes so well with chocolate;0)
By the way…I tried to make a red velvet cake this past weekend…and I think next time I shoud stick to making smaller batches like you have. I turned to another type recipe for my Mom’s Birthday. I’m pleased to report that it was quite the success.
Thank you for sharing your ideas and flavourful wishes, Claudia
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What a fantastic idea! I love to bake but always end up with too much. I love how I can now make special treats in small quantities! Thank you so much – keep those recipes coming!
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Love your picture & the brownies look great!
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Hi Christina,
I made these brownies last night and it turned out so good that I couldn’t stop smiling.
When I read the recipe asked for a regular 9″ bread pan I figured may be that’s a typo and used a 5″ mini bread pan. But looking at the brownies later and considering it took me longer than 20mins to bake them, I guess I should have stuck with 9″ pan.
Despite the mix-up with pan size, they were a delight to eat.
Thanks,
TD
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can i use semi sweet chocolate?
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Christina Reply:
May 3rd, 2013 at 8:01 am
No. Use unsweetened. There will be too much sugar in the brownies and they won’t bake properly.
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