Small batch brownies
This recipe is based off of my favorite brownie recipe, and results in 8 delicious brownies! It's perfect for a small gathering, or if you want to stock up on brownies to store in the freezer.
I made these first for a friend who has Celiac, and I was determined to find the right ratio of gluten free flour (I used Bob's Red Mill 1 to 1 baking flour). I started with a small batch because in case they didn't turn out well, I didn't want to waste too many ingredients, but I was so excited about the end result I knew I had to keep the recipe! I found that by weighing the gluten free flour and using the same weight I would use for an all purpose flour alternative, I got just the right texture. The bake time is a bit different, but I'll share details on all of that in the recipe below. If you don't have a kitchen scale and would like to make these brownies gluten free, you can measure a 1/4 cup of your gluten free flour and then remove two teaspoons.
Regardless of what flour you use, these brownies will come out incredibly fudgy, chewy and full of chocolate flavor. The texture is everything I love in a brownie, and I added chocolate chips for good measure.
Brownies are one of those desserts that store really well in the fridge and freezer. If you want to bake these ahead of time or to have some on hand for when a craving strikes, you can wrap the sliced brownies in plastic wrap, place them into an airtight container or plastic bag and keep in the freezer. They will of course taste best when they're fresh which is why I love the idea of being able to make them in a smaller quantity!
This recipe is great in a pinch too, for example if people are coming over, because it doesn't require any special equipment and comes together in about an hour. I do like using a scale for this recipe (instead of measuring cups) but it will come out great either way.
I used this 8.5 x 4.5 inch loaf pan by OXO. I recommend using a metal pan like this rather than a glass pan. If you have a 9 x 5 inch pan that will work too, you just may need to reduce the cook time by a few minutes. A glass pan will also work, you just may need to increase the overall bake time.
The first picture below is batter made with gluten free flour, and the second is made with all purpose flour. They have a bit of a different texture before they're baked, but they both come out with the same, incredible texture and taste!
1/2 stick (4 tablespoons, 1/4 cup) unsalted butter 57g
1/2 cup (3 oz) semisweet chocolate, divided in half 85g
1/4 cup (1 1/2 oz) milk chocolate 42g
2 tablespoons + 2 teaspoons light brown sugar 32g
1/4 cup + 2 tablespoons granulated sugar 72g
1 large egg
1 teaspoon vanilla extract
2 teaspoons vegetable oil
1/4 cup all purpose flour* 30g
2 tablespoons + 2 teaspoons cocoa powder 18g
1/4 teaspoon salt
*If you use gluten free flour, I recommend using Bob's Red Mill 1 to 1 Baking Flour. You can either measure 30g or measure 1/4 cup and remove two teaspoons.
Total time: About an hour Prep time: 10-15 minutes Bake time: 18-22 minutes Equipment:
Loaf pan (8.5 x 4.5, or you can use a 9 x 5 pan and decrease the bake time)
Whisk and spatula (or large spoon)
Cooking instructions: Preheat your oven to 350 degrees. In a small bowl, melt your butter in the microwave. Once it’s just melted, add in your milk chocolate and half of your semisweet chocolate. Stir to combine, place back in the microwave for 15 seconds and then let it sit for about a minute. Then use a spoon or spatula to mix until your mixture is smooth without lumps. Set aside to cool slightly. In a medium or large bowl, add both sugars and your egg. Use a whisk to stir with speed for about a minute or two until your mixture lightens in color. Then, add in your vanilla and oil and continue to whisk.
Pour your butter and chocolate mixture into your eggs and sugar and use your whisk, spoon or spatula to fully combine.
Add in your flour (1/4 cup if using all purpose, or 1/4 cup minus two teaspoons if using GF flour), cocoa powder and salt. If there are clumps in your cocoa powder, I recommend sitting it in. Use a spatula or large spoon to fold your mixture together, being sure not to over mix while incorporating your dry ingredients fully. Line your loaf pan with parchment paper. Dollop your brownie batter in and gently spread flat. Sprinkle on your remaining 1/4 cup of semisweet chocolate chips and you can spread your batter again to cover some of the chips or you can just gently press them into the top of your batter - baker's choice! Place your brownies into the oven to bake for 20 to 22 (if you used gluten free flour, I recommend baking instead for 18-20 minutes). They should just barely jiggle when you pull them out of the oven but be set on the top. Allow your brownies to cool at room temperature, this usually takes about 20 to 30 minutes. Slice into 8 squares and enjoy! You can store your brownies in the fridge or at room temperature for about 3 to 5 days, or store in the freezer to eat any time! I think they taste great just out of the freezer, but I usually give them about 5-10 minutes at room temperature before enjoying. You can also pop them into the microwave from the freezer for about 10 seconds for a fresh baked taste.
Carb and serving info: Carbs for full recipe: 223 Carbs per serving (1 of 8): 28 Carbs from chocolate: 83
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.