Loaf Pan Fudge Brownies are quick and easy brownies you can make when you are craving brownies, but don’t need a full 8 or 9×13 inch pan. A loaf pan is the perfect size for making just enough brownies for one person or a small family.
This recipe is the one pictured above. They are very fudgy loaf pan brownies. If you want a more “in-between” style brownie, I recommend making Artpark Brownies. They’re a little thicker and lighter in texture. You can halve the batch and use a 9×5 inch loaf pan or make as written in a 9 inch square pan.
But back to the Loaf Pan Fudge Brownies. I make them fairly often and they’re usually a little different each time based on what brands of chocolate I use. These days I mostly use Ghirardelli unsweetened, but the dark or semisweet could be anything from chopped up Dove Dark squares or whatever brand of dark chocolate is on sale.
It is important to use the correct size loaf pan for these brownies. An 8 1/2 by 4 1/2 inch loaf pan is narrower than you might think in comparison to a 9×5. If for some reason you have to use a loaf pan larger than 8 1/2 by 4 1/2, the brownies will most likely take less than 25 minutes. I consider my loaf pan brownies done when the internal temperature registers 205 and climbing.
Loaf Pan Fudge Brownies
- 4 tablespoons unsalted butter (56 grams)
- 1 1/2 ounces unsweetened chocolate chopped (42 grams)
- 2 1/2 ounces dark or semisweet chocolate chopped (70 grams)
- 1 large egg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (100 grams)
- 1 teaspoon vanilla
- 2 tablespoons all-purpose flour (16 grams)
- 1/4 cup walnuts toasted coarsely chopped or M&Ms or chocolate chips (optional)
- Preheat oven to 375ºF. Line an 8 1/2 by 4 1/2 inch loaf pan with nonstick foil.
- 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.
- 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.
- With a heavy duty scraper, fold together the slightly cooled chocolate mixture and egg mixture, then stir in the flour.
- Pour batter into pan and spread to edges. Sprinkle walnuts or candy on top if desired.
- 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.