These small batch brownies are the perfect recipe to fix your sweet tooth cravings without making a whole batch (and probably eating the whole batch too).
The coutry is on lockdown and we’re sure that we aren’t the only ones feeling the need to frequently raid the cupboards. The one benefit if being home more means more time to spend in the kitchen and if you’re not spending some of that time making brownies then what are you doing?!
The recipe idea quite literally came from a brownie craving had whilst in full knowledge that if we’re in a house with a big tray of chocolatey goodness, you know we’re eating every last crumb! Plus it also has the added bonus of using minimal store cupboard ingredients which are proving harder to get your hands on these days. However if you’re in the mood for going all out or have a few mouths to feed, we’ve got a great mini egg brownie recipe which is ideal for Easter.
We’re following a traditional brownie recipe and melting butter and chocolate together first, whisking eggs and sugar till fluffy (this is important as it adds air into the mixture) then folding it all together before baking. We’ve said to add 50g of white chocolate chunks but be as creative as you like with what you add, we’re talking different chocolates, easter chocolates, twice as much chocolate, the world is your oyster (as long as your staying inside your oyster home).
- 65g butter
- 70g dark chocolate
- 30g plain flour
- 15g cocoa powder
- 1 egg
- 90g light brown sugar
- 50g white chocolate, roughly chopped
- Preheat your oven to 180C/160C fan
- Line a 1 pound loaf tin with parchment paper, if you don’t have a tin the right size then you can construct a wall out of foil to make a large one smaller.
- Add the dark chocolate and butter to a heat proof bowl and melt either in the microwave or over a double boiler, then leave to sit for 5 minutes to cool
- Add the egg and sugar to a mixing bowl and whisk for a few minutes until the mixture looks thick and creamy
- Fold in the chocolate mixture, then sieve in the flour and cocoa powder and fold this in too until everything is well incorporated
- Stir through the white chocolate pieces and pour into your lined tin, spreading out the mixture with a spatula
- Bake for 30 minutes
- Check your brownies are done by giving the tin a little shake, if the mixture still wobbles a bit in the middle they’re not quite done yet, you want to get them out just after the centre bakes to make sure they’re extra gooey!
Now is the time to share some love (and baked goods) so why not wrap up a few and pop them on the doorstep of a loved one? And don’t forget, if you make these amazing brownies be sure to tag us in your photos on social media!
