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Loaf Pan Brownies

by on August 19, 2011 · 9 comments

I wanted to bake something interesting today, but what I actually wanted to eat was a brownie. Here’s yet another recipe for an easy brownie you can make when you just want a few brownies…and by a few, I mean about 8.  The bake time is pretty long, but the brownies are kind of thick so that’s why.  I thought these were really good.  They were neither fudgy nor too cakey, so I’d classify them as “in-between”.  They do need that final chill in the refrigerator before slicing, though.  It really improves the flavor and texture.


Loaf Pan Brownies
Prep time
Cook time
Total time
Small batch brownies baked in a loaf pan
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 5 tablespoons unsalted butter
  • 2 1/2 ounces unsweetened chocolate
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/3 cup plus 2 level tablespoons (2 oz) all-purpose flour
  • 1/4 cup walnuts, toasted coarsely chopped
  1. Preheat oven to 350ºF. Line a 9 x5 inch metal loaf pan with non-stick foil.
  2. Melt butter in medium size microwave-safe bowl or in a 2 cup Pyrex measure. Add the chocolate and stir until almost fully melted. Add about half of the sugar to the chocolate and stir well. Return chocolate to microwave and heat on high for another 20 seconds, then stir again until the chocolate mixture is smooth and chocolate is fully melted.
  3. In a medium size mixing bowl, beat the eggs with a hand-held electric mixer for about a minute. With mixer going, gradually add the remaining sugar and continue beating for about 5 minutes or until mixture is light and slightly thicker. With a spoon, beat in the melted chocolate mixture, salt and vanilla, then stir in the flour and the nuts.
  4. Pour batter into pan and bake for 32-35 minutes or until edges have pulled away from sides of pan and brownies are fragrant. Let cool at room temperature for about 30 minutes, then chill for about 2 hours before slicing.

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Published on August 19, 2011

{ 9 comments… read them below or add one }

Gloria August 19, 2011 at 6:32 pm

These look good and easy to make! I always toast nuts for brownies now too! I’m putting in a batch of banana brownies as I “E” ! State fair entries need to be submitted Sunday……they were SO underdone last year (I’m always too anxious and worried about dry brownies.)

Sue August 19, 2011 at 9:19 pm

I could really use a brownie right now. If it weren’t 9:20 p.m. I’d run to the kitchen and make these.

Barbara @ Barbara Bakes August 19, 2011 at 9:26 pm

Such a fun idea when you don’t want a lot of brownies sitting around tempting you.

Katrina August 20, 2011 at 12:43 pm

They look good. I’ve got one Mexican brownie left from having some friends over two days ago. Then it’s time to make more brownies, we can’t be without, you know! ;)

Mackenzie@The Caramel Cookie August 21, 2011 at 8:08 am

I love thick brownies! And smaller batches are great for me since it’s just my husband and I.

Cookie Sleuth August 21, 2011 at 3:07 pm

They look deliciously thick, too!

Adam August 22, 2011 at 5:46 pm

I love brownies but I do not have the patience and willpower to chill them before eating… I’m lucky if I can get them out of the oven :). And aside from the delicious brownie offering in your image, I’m slightly intrigued to know what’s written on that scrap paper beneath the paper towel :).

Anna August 22, 2011 at 8:25 pm

Adam, it’s a page out of a notebook. One of Fuzz’s friends had doodled creepy eyeballs and faces over it and I couldn’t throw it away.

Julia August 25, 2011 at 4:09 am

Oh dear, I have so many brownie recipes from your blog bookmarked already and now I have another one! I don’t know how I’m going to get through them all, but I bet it’s going to be tasty trying…

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