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Home » Brownies Baked in Loaf Pans

Loaf Pan Fudge Brownies

Modified: Jul 9, 2022 · Published: Aug 19, 2011 by Anna · This post may contain affiliate links · 11 Comments

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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 9x13 inch pan.  A loaf pan is the perfect size for making just enough brownies for one person or a small family.

Loaf Pan Fudge Brownies

Loaf Pan Brownies are very fudgy. 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 9x5 inch loaf pan or make as written in a 9 inch square pan.

Loaf Pan Brownies

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.

Correct Loaf Pan Size

It is important to use the correct size loaf pan for these brownies.  An 8 ½ by 4 ½ inch loaf pan is narrower than you might think in comparison to a 9x5.   If for some reason you have to use a loaf pan larger than 8 ½ by 4 ½, the brownies will most likely take less than 25 minutes.  I consider my loaf pan brownies done when the internal temperature of the registers 205 and climbing.

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Recipe

Loaf Pan Brownies

Loaf Pan Fudge Brownies

Anna
Small batch brownies baked in a loaf pan. This makes a very fudgy brownie.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 32 minutes mins
Total Time 42 minutes mins
Course Dessert
Cuisine American
Servings 8

Ingredients
 

  • 4 tablespoons unsalted butter (56 grams)
  • 1 ½ ounces unsweetened chocolate, chopped (42 grams)
  • 2 ½ ounces dark or semisweet chocolate, chopped (70 grams)
  • 1 large egg
  • ¼ teaspoon salt
  • ½ cup granulated sugar (100 grams)
  • 1 teaspoon vanilla
  • 2 tablespoons all-purpose flour or gluten-free flour blend (16 grams)
  • ¼ cup walnuts toasted coarsely chopped or M&Ms or chocolate chips (optional)

Instructions
 

  • Preheat oven to 375ºF. Line an 8 ½ by 4 ½ 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.
Keyword brownies, loaf pan
Tried this recipe?Let us know how it was!

More Brownies Baked in Loaf Pans

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    Mini Loaf Pan Brownies
  • Frosted Peanut Butter Brownies
    Lucy's Peanut Butter Brownies
  • rocky road loaf pan brownies
    Rocky Road Loaf Pan Brownies

Comments

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  1. mara says

    January 26, 2023 at 8:18 pm

    I loved these brownies! It made two good sized brownies and satisfied our craving without baking a full pan! We will put this recipe on our fridge for those times when we crave sweets. yum!

  2. Olivia says

    July 07, 2015 at 12:29 am

    5 stars
    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.

  3. Julia says

    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...

  4. Anna says

    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.

  5. Adam says

    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 :).

  6. Cookie Sleuth says

    August 21, 2011 at 3:07 pm

    They look deliciously thick, too!

  7. Mackenzie@The Caramel Cookie says

    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.

  8. Katrina says

    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! 😉

  9. Barbara @ Barbara Bakes says

    August 19, 2011 at 9:26 pm

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

  10. Sue says

    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.

  11. Gloria says

    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.)

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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