Description
One single serve large extra fudgy brownie with chunks of melty chocolate and thin a thin crackly top.
Ingredients
Scale
- 4 TBSP (55g) Salted Butter
- 1/4 C (50g) Dark Brown Sugar (light is ok too)
- 1/4 C (50g) Granulated Sugar
- 1 Lg Egg, at room temp
- 1/2 tsp Pure Vanilla Extract
- 1/4 C (25g) Dutch Process Cocoa Powder
- 3 TBSP (25g) All Purpose Flour
- 1/8 tsp. Baking Powder
- Pinch of Salt
- 1.5 oz Dark Chocolate Bar, chopped
- Optional – Flaky salt for top
Instructions
- Preheat the oven to 350 and grease a 4″ square pan. (for other pan options see notes)
- In a medium sized mixing bowl, melt the butter and let cool slightly.
- Whisk in the sugars and vanilla extract until combined.
- Add the egg and whisk for at least 1 minute, or until the mixture becomes glossy and lightens in color.
- Use a spatula to fold in the cocoa powder, flour, baking powder, and salt until just combined.
- Fold in the chopped chocolate.
- Pour batter into prepared pan and bake for 28-30 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Optional- top with a sprinkle of flaky salt.
- Let the brownie cool enough to handle, remove from pan, and enjoy.
Notes
*I love this 4″ square baking pan with a removable bottom for baking this brownie, but you can bake it in any 4″-6″ round or square pan. I suggest using metal if possible or glass. Avoid cast iron, as it is difficult to get the brownie to bake evenly.
*If you use a 4″ (round or square) pan, bake for 28-30 minutes as instructed. If you use a 6″ pan, the brownie will be thinner and may only require 24-26 minutes of bake time.
