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.
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
- 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)
- 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.