These thicc and extremely fudgy brownies are super quick and easy. They have the signature crackly top with a chewy and fudgy center... Perfect for a small group of people (or 2)
So What Do You Need To Make These Brownies?
A 9"x5" loaf tin (or one similar to it), an egg, some white sugar, some brown sugar, flour, cocoa powder, salt, any flavorless oil, vanilla extract some milk, and optional chocolate chunk, espresso powder, walnuts, and flaky salt... It might seem much, but trust me there isn't any ingredient that you don't already have in your pantry.
These Small Batch Brownies are super easy to make and they will be ready before you know it.
Whipping egg and sugars- Whip your room temp egg and sugars till light and fluffy and doubled in volume, this ensures a signature crackly top.
Mixing all the ingredients - Gently fold in butter (or oil), vanilla extract, salt, milk, and the dry ingredients. Then mix in the walnuts and chocolate
Bake- Pour the batter into a 9"x5" inch tin lined with parchment and non-stick spray and top with some extra walnuts and bake for 20-22 minutes
Yield: 8 brownies
Ingredients:
1 large egg, room temp
1/4 cup (50g) Brown sugar
1/4 cup (50g) White sugar
1/4t Vanilla extract
1/4t Salt
1/4 cup (56g) Melted butter/oil
2T (30ml) Milk, room temp
1/2 cup (40g) Cocoa powder
1/2 cup (60g) All-purpose flour
1/2t Espresso powder
1/4 cup (40g) Chopped chocolate
Optional: 1/4 cup (50g) Roasted Walnuts
Optional: Flaky salt
Directions:
Preheat oven to 180 C (350 F). Grease and line a 9"x5" loaf pan.
In a medium-sized bowl, combine egg, brown sugar, and white sugar and whisk for 1-2 minutes until light, fluffy, and thickened. Then add the vanilla extract, butter (or oil), milk, and salt and mix gently until well combined. Sift in salt, flour, coffee powder, and cocoa powder until the batter starts to come together.
Add the walnuts and chocolate chopped (you can reserve a handful) and fold through. Place all the batter into your prepared tin and press down and spread out as evenly as possible sprinkle the remaining walnuts and chocolate over the batter.
Bake the brownies for 20-22 minutes.
Let brownies cool for a few minutes, then transfer to the fridge to cool completely in the pan. Finish with flaky salt if desired. Store in the fridge for maximum fudginess!
Enjoy <3
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