Mini Loaf Pan Brownies
These brownies are soft and fudgy, but have a tiny bit of fluffy cakiness to them. A tiny bit! They are not at all dry.
Servings 3
Cost 5
Ingredients
- 2 tablespoons salted or unsalted butter (28 grams)
- 45 grams dark chocolate or orange flavored dark chocolate (4 ½ Lindt squares)
- 2 tablespoons light brown sugar (25 grams)
- 2 tablespoons lightly beaten egg (25 grams)
- 1 tablespoon self-rising flour or gluten-free blend** (9 grams)
- ¼ tsp vanilla extract
- 2 tablespoons chocolate chips
- 1 tablespoon chopped pecans or walnuts, optional
Instructions
- Preheat the oven to 375 degrees F (unless you are using a Cuisinart Toaster Oven & Air Fryer, in which case it's 275F). Grease a 2 cup capacity loaf pan and line with parchment paper or foil. If using foil, spray bottom with cooking spray.
- Put the butter in a 2 cup microwave safe measuring cup and heat for 30 seconds on high. Add chopped chocolate and stir until chocolate is melted. If chocolate doesn't melt completely, microwave for another 10 seconds.
- Add brown sugar to chocolate mixture and stir well, then stir in the 2 tablespoons of egg.
- Add the vanilla and stir well, then stir in the flour. Make sure the batter is not warm, then stir in the chocolate chips. If using nuts, add them too.
- Scrape mixture into the pan and bake for about 16 to 18 minutes or until the brownies appear set and the internal temperature 210-212 degrees F. This is important. Please measure the temperature with an instant read themometer so you'll know when they are done. They'll probably seem underdone even at 210-212, but they'll become firm as they cool.
- Let them cool completely in the loaf pan. then lift and cut into 2 or 3 brownies. You can also chill them if you wish. You'll get neater slices if you chill and then cut.
Notes
You can also use all-purpose flour or a gluten-free blend and add 1 tiny pinch (1 ⅙ of a teaspoon baking powder and 1 pinch of salt.
