Description
Small batch brownies made in a loaf pan with crackly tops, chewy centers, and rich chocolate chunks. Perfect when you want just a few brownies.
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup semisweet chocolate chunks
- Sea salt flakes, for topping
Instructions
- Preheat oven to 325°F and line a 9×5 or 8×5 loaf pan with parchment paper, leaving some overhang for easy lifting.
- Place butter and vegetable oil in a microwave-safe bowl and heat in short bursts until the butter is just melted, then stir until smooth.
- Whisk in granulated sugar and brown sugar until the mixture looks thick and glossy.
- Add egg and vanilla extract and whisk for about 30 seconds until slightly lighter in color.
- Sift in flour, cocoa powder, and salt, then whisk gently just until no dry streaks remain.
- Fold in chocolate chunks with a spatula, then scrape the batter into the prepared loaf pan and spread into an even layer.
- Sprinkle a pinch of sea salt flakes over the top if desired, then bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the brownies cool completely in the pan for at least 45 minutes, then use the parchment overhang to lift and slice into 8 pieces.
Notes
- Eggs in baked desserts should be cooked until the center is set and no raw batter remains to ensure safety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American