I pulled out my old mini bar pan (aka brownie bar pan) this week and have been experimenting with some new recipes. This new one is a bit fudgier than the Mini Bar Pan Brownies I posted in 2012, so I’m calling it Brownie Bar Pan Fudge Brownies. These are are softer than the others, more fudgy and less chewy. If you were attached to the old recipe, which is less fudgy and more chewy, it’s at the bottom but not in recipe card format.
Brownie Bar Pans
I’m still using the old Calphalon mini bar pan I bought back in 2012, but I wouldn’t recommend it because things always stuck (and still do) to it. I have to make a little parchment paper lining for each indentation, which one should not have to do with something labeled nonstick. If you are about to buy a brownie bar pan like this, I’d go for the Wilton one with over 5K reviews. I plan on purchasing one too because I’m tired of doing this.
My pan is a Calphalon Classic Nonstick Bakeware 12-c. Dessert Bar Pan. If you bought one a while back you are lucky, because this exact pan does not seem to be available anymore. But no worries, because there are similar pans! This one seems to be the same as mine, but marketed under a different name. There’s also a six cavity bar pan, which I have my eye on.
Mini Bar Pan Brownies Update
I’ve noticed the one bought is becoming harder to find, however, Amazon sells a Wilton 4 Nonstick Brownie Pan, 12-Cavity that’s very similar. If you are okay with rectangular shaped bars, Wilton has a (very!) highly rated pan. There are so many. You can use this recipe with any of the pans, just keep a close eye on the bake time as it might vary.
I’ve been baking these in my new kitchen and have added some tips.
- If using a toaster oven, check as early as 12 minutes. I baked my last batch in a Breville (which is actually large enough to fit this pan) and the brownies were done in between 12 and 13 minutes. With the update recipe in the card, the brownies will most likely take 15 minutes in a regular oven. Just be sure not to overbake.
- You can stir the walnuts into the batter (though the new updated version in the card doesn’t really need them in it) or just pile them on top. If you plan to just pile them on top, you can skip the toasting, as they will get toasty just from sitting on top of the brownie batter.
Mini Bar Pan aka Brownie Bar Pan Fudge Brownies
- 8 tablespoons unsalted butter, cut into chunks (56 grams)
- 2/3 cup bittersweet chocolate chips or 4 oz chopped bittersweet chocolate (114 grams)
- 1/3 cup unsweetened cocoa powder (so far I've only tested with Dutch)
- 1 cup granulated sugar (200 grams)
- 1/2 teaspoon espresso powder (optional)
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon salt plus an extra pinch
- 2 large cold eggs (100 grams)
- 1/2 cup sifted or lightly spooned cake flour, best to weigh out 50 grams. If using all-purpose, use only 1/3 cup which should be 45 to 50 grams. (50 grams)
- 1/4 cup chopped semisweet chocolate chips or chunks or mini chips
- 1/4 to 1/2 cup chopped walnuts or pecans for top
- Preheat the oven to 350 degrees F.
- Grease a brownie bar pan lightly. If yours has lost its nonstick-ability, grease and line each little section with a square of parchment.
- Melt the butter in a saucepan over low heat. Add the chocolate chips and stir until melted, then remove from heat and stir in the cocoa powder until smooth. Add the sugar and stir until smooth.
- Let cool slightly then stir or whisk in the egg, espresso powder (if using) and vanilla.
- Stir in the salt, then stir in the cake flour. I recommend doing this with a heavy dury scraper.
- Pour the batter into the litte troughs, dividing evenly.
- Sprinkle the nuts and some extra bittersweet or semisweet chocolate over the top and bake the brownies for about 15 minutes or until the tops appears set. The brownies most likely will not be shiny on top, but they should be plenty fudgy inside.
- Let cool completely. Carefully pry from pan, then bring to room temperature before serving.
Mini Bar Pan Brownies 2012 — Very Chewy, Be Sure Not to Overbake
- 6 tablespoons unsalted butter (84 grams)
- 2 oz dark or semisweet chocolate, chopped or use 1/3 cup of chocolate chips** (56 grams)
- 1/3 cup unsweetened cocoa powder I used Dutch processed
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup all-purpose flour (weigh or measure with a light hand by spooning gently into cup) (65 grams)
- 1/4 teaspoon baking powder
- Scant 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 large cold eggs (medium eggs would also work)
- 1/3 cup chopped and toasted walnuts
- 1/3 cup miniature chocolate chips optional but really help
- Preheat oven to 350 degrees. Spray a 12 indentation mini bar/dessert pan with baking spray.
- Melt butter in a large saucepan set over medium heat. When melted, remove from heat and add chocolate chips. Stir until melted, then stir in the cocoa powder and sugar. Set aside and let cool to lukewarm.
- Stir the flour, baking powder and salt together in a small bowl
- When the chocolate/butter mixture has gone from hot to warm, stir in the cold eggs and vanilla.
- Add the flour mixture and stir to combine, then stir in the walnuts (or just wait and pile them on top after you’ve poured the batter into the pan).
- Make sure the batter is cool, then add chocolate chips if using. Alternatively, just don’t add them yet. Wait until you’ve divided the batter between the cups, then spoon them on tops of each. You can swirl some in quickly before baking and leave some one top.
- Pour batter into prepared baking pan and bake 12 to16 minutes or JUST until brownies appear set. It’s better to slightly underbake then overbake these. Let cool in the pan for about 15 minutes, then use a knife to carefully dislodge the bars from the pan.
Manjari, I apologize for taking 12 years to answer your question. It is a good one, and I somehow missed it. About the eggs, you can try substituting 80 to 100 grams of unwhipped or whipped aquafaba. I did a small half batch using 40 grams of unwhipped. The aquafaba version rose and sank, but once they cooled they tasted pretty good. I’m going to try again with another half batch but ust 50 instead of 40 and whip the aquafaba so that it will hold more air. I think 80 to 100 grams of pureed tofu might also be a good substitute.
Those are super cute! The description makes them sound worth trying even if you dont have the pan.
I am a pure vegetarian. Is there a substitute for eggs in the above recipe?