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.

5.0 from 1 reviews
Perfect Brownies
Makes 2 brownies in a 9" x 5" x 3" loaf pan.
  • 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
  1. Preheat the oven to 350°.
  2. 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.
  3. 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.
  4. Stir in the sugar and vanilla, then let cool on the counter while you mix together the dry ingredients.
  5. In a small bowl, stir together with a fork the flour, baking powder and salt.
  6. 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.
  7. 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.


  1. says

    Brownies are my favorite dessert. Love that you can customize this recipe based on your own preferences. I like mine fudgy with nuts. :)

  2. says

    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

  3. Geneviève says

    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! :)

  4. TD says

    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.


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