Get the Recipe: Small-Batch Brownie for Two
One fabulous small-batch brownie - two spoons! This delicious sharing brownie uses a combination of chocolate and cocoa powder for a perfect brownie experience. Sharing optional.
Ingredients
- 2 oz (57 g) bittersweet chocolate, *see Note 1 below
- 3 Tablespoons (42 g) butter, cold, cut into cubes
- 1/2 cup (50 g) icing/confectioners' sugar
- 3 Tablespoons (41 g) dark brown sugar, or light brown sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/3 cup (39 g) all-purpose flour, spooned and levelled
- 2 1/4 teaspoons (7 g) cocoa powder, Dutch-processed recommended
- 1/8 teaspoon kosher salt, reduce to a pinch if using salted butter
- 1/8 teaspoon espresso powder, optional
- Pinch baking powder
Instructions
- Tip! Have a kitchen scale? Use the gram measurements for best results.
- Preheat the oven to 325F (non-convection/not fan-assisted). Spray a 5-inch cast-iron skillet with cooking spray, then place a piece of parchment paper into the skillet. Set aside. *Alternately, use a similar 5-inch-ish shallow, round ramekin or small baking dish.
- Tip! When melting the chocolate and butter in the microwave, heat in small bursts and stir well in between. You don't need to heat it until it is smooth. Often, the last few unmelted pieces will finish melting when you stir.
- Add the chocolate and butter to a microwaveable bowl or glass 2-cup measuring cup. Heat in the microwave in 20-second bursts, stirring well in between, until just melted and smooth. Add the icing sugar and brown sugar to the hot butter and chocolate mixture and stir together well. Set aside to cool for 3-4 minutes, stirring once or twice to speed the cooling.
- While the chocolate is cooling, whisk together the flour, cocoa powder, salt, espresso powder and baking powder in a small bowl. Set aside.
- Lightly beat the egg in a small bowl, then slowly drizzle it into the chocolate mixture while stirring until all the egg has been added. Stir in the vanilla. Add the flour mixture and stir just until combined and no dry flour is visible.
- Tip! Baking time will vary depending on the type and size of your baking dish. Watch closely as they bake and test as detailed below to gauge doneness. Test the brownies with a wooden skewer or toothpick. They are done when the tester has some liquid on it, but with some crumbs attached. If it only tests wet, cook another minute or two and test again.
- Pour the batter into the prepared skillet or baking dish. Bake in the preheated 325F oven for 25-30 minutes (for a 5-inch cast iron skillet) or until the brownie tests done as described above.
- Let cool for about 5 minutes, then enjoy warm with a scoop of vanilla ice cream if you like.
Notes
Note 1: Bittersweet chocolate is recommended as it has less sugar and more cacao than dark chocolate. That said, dark chocolate would be a substitute. Semi-sweet chocolate will work if it's the only chocolate available, although the chocolate flavour will be diminished.
Tip!
Be sure to watch and test as the brownie bakes to be sure not to over-bake, which will dry out the brownie, making it more cake-like and less moist.
Be sure to read the notes above this Recipe Card for more tips on making this recipe, including step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 617kcal, Carbohydrates: 79g, Protein: 7g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 325mg, Potassium: 268mg, Fiber: 3g, Sugar: 58g, Vitamin A: 674IU, Calcium: 57mg, Iron: 4mg
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