Best Small Batch Brownies (Printer-Friendly Version)
Delightful fudgy brownies with intense chocolate and chewy edges, crafted for small batch enjoyment.
# Ingredients Needed:
→ Fats and Chocolates
01 -
2 tablespoons unsalted butter
02 -
3.5 oz 72% dark chocolate, chopped
03 -
1/4 cup semi-sweet chocolate chips or chunks (optional)
→ Sugars
04 -
1/4 cup granulated sugar
05 -
2 tablespoons packed brown sugar
→ Wet Ingredients
06 -
1 large egg, at room temperature
07 -
1/2 teaspoon vanilla extract
→ Dry Ingredients
08 -
2 tablespoons all-purpose flour
09 -
1 tablespoon cornstarch
10 -
2 tablespoons unsweetened cocoa powder
11 -
1/4 teaspoon baking powder
12 -
A pinch of sea salt
# Step-by-Step Directions:
01 -
Preheat oven to 350°F and line a baking sheet with parchment paper.
02 -
Place butter and chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until melted and smooth. Let cool slightly.
03 -
In a separate bowl, whisk granulated sugar, brown sugar, egg, and vanilla extract until light in color and sugars are dissolved to ensure crinkly tops.
04 -
Pour the melted chocolate mixture into the sugar and egg mixture, stirring until fully combined and smooth.
05 -
Sift in the all-purpose flour, cocoa powder, cornstarch, baking powder, and sea salt. Gently stir until just combined. Fold in optional chocolate chips if using.
06 -
Using a cookie scoop or spoon, drop rounded tablespoons of dough spaced about 2 inches apart on baking sheet.
07 -
Bake for 8 to 10 minutes or until edges are set and tops begin to crack while centers remain slightly soft.
08 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
# Helpful Hints:
01 -
For crinkle tops, ensure sugars are fully dissolved into the egg mixture before baking.
02 -
Room temperature egg enhances batter consistency and crinkly cookie tops.