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+ servings
Square shaped brownies

Mini Bar Pan Brownies

Brownies made in a mini bar pan.
Servings 12
Author Cookie Madness


  • 6 tablespoons unsalted butter
  • 1/3 cup extra dark or dark chocolate chips
  • 1/3 cup unsweetened cocoa powder I used Dutch processed
  • 3/4 cup granulated sugar
  • 1/2 cup 2.3 ounces all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 large cold eggs
  • 1/3 cup chopped and toasted walnuts
  • 1/3 cup miniature chocolate chips optional


  • 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. Make sure the batter is cool, then add chocolate chips if using. Pour batter into prepared baking pan and bake 16-18 or until brownies appear set. Let cool in the pan for about 15 minutes, then use a knife to carefully dislodge the bars from the pan.


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. They nuts will toast faster if you chop them first.
For the pan, I used the Calphalon Classic Nonstick Bakeware 12-c. Dessert Bar Pan.