Small Batch Fudgy Brownies Recipe

I love chocolate brownies that are moist and fudgy. These meet the criteria for me. Bethany loves these brownies, but she doesn’t like brownies frosted, so there is no frosting. We hope you will enjoy them as much as we do. Please follow the instructions carefully. These can be a little tricky, but they are well worth the effort.

Fudgy Brownies

Darlene

I love chocolate brownies that are moist and fudgy. These meet the criteria for me. Bethany loves these brownies, but she doesn’t like brownies frosted, so there is no frosting. We hope you will enjoy them as much as we do. Please follow the instructions carefully. These can be a little tricky, but they are well worth the effort.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Cooling 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 4 People

Calories 220 kcal

Equipment

• Whisk
• Silicone spoonula
• 6×6 Metal pan
• Parchment paper
• Measuring cups and spoons
• 1-Cup liquid measuring cup
• 2-Cup liquid measuring cup
• Cooling rack

Ingredients

  

1x2x3x

• 2 Tbsp Butter
• 6 Tbsp Sugar , divided
• 1/2 tsp Vanilla extract
• 1 Large Egg yolk
• 1/2 Tbsp Water
• 1/4 Cup All-purpose flour
• 2 Tbsp Cocoa powder , unsweetened
• 1/8 tsp Salt
• 1/8 tsp Baking powder
• 3 Tbsp Lily’s milk chocolate no sugar added baking chips

Instructions

 

• Preheat oven to 375℉
• Prepare a 6 X 6 baking pan by lightly spraying and using a parchment paper sling. This will make the brownies easier to remove from the pan.
• Place the cold butter and 3 Tablespoons of sugar in a 1-cup liquid measuring cup. Cook in the microwave until the butter is melted, checking every 30 seconds. You only need to melt the butter.
• Remove and whisk for 1 minute. If hot, place in the fridge until cooled, not cold. This needs to cool so it won’t cook the egg yolk later.
• In a 2-cup liquid measuring cup, combine the egg yolk, vanilla, water, and the remaining sugar. Whisk until combined, about a minute. Slowly add the cooled, melted butter and sugar mixture, whisking as you add it. Whisk for an additional minute.
• Add the remaining dry ingredients, including the chocolate chips.
• Important: Stir gently, with a silicone spatula, until just combined. Do Not Overmix!  (See Notes)
• Scrape into your prepared pan. Even out the top and place it in the oven. Bake for 22-28 minutes. Until the edges are firm and the brownies are glossy on top.
• Remove the pan from the oven and cool the pan on a cooling rack for at least an hour. Waiting is the hardest part of this recipe! Remove the brownies and place them on a cooling rack for 15 more minutes. Cut into four pieces and enjoy

Notes

We had trouble when using a glass pan and a silicone pan. The brownies are cooked more evenly using a metal pan.

Overmixing will result in a cake-like brownie.

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.

 

Nutrition

Serving: 1 3×3 inch BrownieCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 60mgSodium: 170mgFiber: 3gSugar: 20gCalcium: 30mgIron: 1.4mg

Keyword Chocolate, Dessert

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