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.
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 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.
Correct Loaf Pan Size
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 of the registers 205 and climbing.
Loaf Pan Fudge Brownies
Ingredients
- 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 or gluten-free flour blend (16 grams)
- 1/4 cup walnuts toasted coarsely chopped or M&Ms or chocolate chips (optional)
Instructions
- 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.
mara
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!
Olivia
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.
Julia
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…
Anna
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.
Adam
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 :).
Cookie Sleuth
They look deliciously thick, too!
[email protected] Caramel Cookie
I love thick brownies! And smaller batches are great for me since it’s just my husband and I.
Katrina
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! 😉
Barbara @ Barbara Bakes
Such a fun idea when you don’t want a lot of brownies sitting around tempting you.
Sue
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.
Gloria
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.)