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.
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
- 1/4 cup unbleached flour
- 1/4 teaspoon baking powder
- 2 tablespoons milk
- pinch of salt
- 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.