Loaf Pan Brownies

I wanted to bake something interesting today, but what I actually wanted to eat was a brownie. Here’s yet another recipe for brownies you can make when you just want a few brownies…and by a few, I mean about 8. Loaf Pan Brownies are fairly quick, but they do need sufficient time to cool and set up.

Loaf Pan Brownies

Update: I’ve changed the loaf pan brownie recipe up a bit and it is now fudgier. It’s the one in the first photo. If you want a more “in-between” style brownie, I recommend making Artpark Brownies, which are pictured below. At one point I made them in a loaf pan, but they take so much time to whip that these days I just make the full batch. Anyhow, they are more “in-between” while the recipe below is fudgy.

Loaf Pan Brownies

Loaf Pan Brownies
 
Prep time
Cook time
Total time
 
Small batch brownies baked in a loaf pan. This makes a very fudgy brownie.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 4 tablespoons unsalted butter
  • 1 1/2 ounces unsweetened chocolate, chopped
  • 2 1/2 ounces dark or semisweet chocolate, chopped
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 tablespoons all-purpose flour
  • 1/4 cup walnuts, toasted coarsely chopped or M&Ms or chocolate chips (optional)
Instructions
  1. Preheat oven to 375ºF. Line an 8 1/2 by 4 1/2 inch loaf pan with nonstick foil.
  2. Melt butter in a small saucepan. When it's almost full melted, add the chocolates. Reduce heat to low and stir until melted and smooth. Remove from heat and let cool.
  3. In a medium size mixing bowl, beat the egg with a hand-held or stand mixer mixer for about a minute. With mixer going, gradually add the sugar and continue beating for about 5 minutes or until mixture reaches ribbon stage. Beat in the vanilla.
  4. With a heavy duty scraper, fold together the slightly cooled chocolate mixture and egg mixture, then stir in the flour.
  5. Pour batter into pan and spread to edges. Sprinkle walnuts or candy on top if desired.
  6. Bake for about 22-25 minutes. Let cool at room temperature for about 30 minutes, then chill for about 2 hours. Lift from pan and cut into 8 rich squares.

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Comments

  1. says

    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.)

  2. says

    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! 😉

  3. says

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

  4. says

    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 :).

  5. says

    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.

  6. says

    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…

  7. says

    I can’t believe it took me this long to stumble upon this recipe. I substituted the unsweetened chocolate for white chocolate chips and they were so glorious! Thank you for a fun and simple brownie.

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