Mini Bar Pan Brownies
Brownies made in a mini bar pan. I'd say these are semi-cakey rather than super fudgy. They're good, though -- especially with the chocolate chips. Be sure to watch carefully and not overbake.
Servings 12
Cost 5
Equipment
- Mini Bar Pan
Ingredients
- 6 tablespoons unsalted butter (84 grams)
- 2 oz dark or semisweet chocolate, chopped or use ⅓ cup of chocolate chips** (56 grams)
- ⅓ cup unsweetened cocoa powder I used Dutch processed
- ¾ cup granulated sugar (150 grams)
- ½ cup all-purpose flour (weigh or measure with a light hand by spooning gently into cup) (65 grams)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 2 large cold eggs (medium eggs would also work)
- ⅓ cup chopped and toasted walnuts
- ⅓ cup miniature chocolate chips optional but really help
Instructions
- 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.
Notes
I originally called for ⅓ cup of chocolate chips which is about 2 oz. The chips are convenient, but if you happen to have some semisweet or dark chocolate, that makes the brownies a little more fudgy.
To toast the small amount of walnuts quickly, use the saucepan you'll be using for the brownie batter. Heat it over medium high, add the walnuts to the dry pan, and toast in the dry pan, moving the walnuts around with a wooden spoon to keep them from burning. When nuts appear shiny, remove them from the saucepan to cool. The nuts will toast faster if you chop them first.
For the pan, I used the Calphalon Classic Nonstick Bakeware 12-c. Dessert Bar Pan.
