Mini Bar Pan aka Brownie Bar Pan Fudge Brownies
New and improved recipe designed for mini bar pans aka brownie bar pans. This new version is fudgier and softer than the old one.
Servings 12 brownies
Cost 5
Ingredients
- 8 tablespoons unsalted butter, cut into chunks (114 grams)
- ⅔ cup bittersweet chocolate chips or 4 oz chopped bittersweet chocolate (114 grams)
- ⅓ cup unsweetened cocoa powder (so far I've only tested with Dutch)
- 1 cup granulated sugar (200 grams)
- ½ teaspoon espresso powder (optional)
- ¾ teaspoon vanilla extract
- ¼ teaspoon salt plus an extra pinch
- 2 large cold eggs (100 grams)
- ½ cup sifted or lightly spooned cake flour, best to weigh out 50 grams. If using all-purpose, use only ⅓ cup which should be 45 to 50 grams. (50 grams)
- ¼ cup chopped semisweet chocolate chips or chunks or mini chips
- ¼ to ½ cup chopped walnuts or pecans for top
Instructions
- 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 (then go order a new pan).
- 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 to 18 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.
