Small Batch Brownies in a Loaf Pan

• servings: 8 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 oz (56g) dark chocolate (chopped, about 1/3 cup when chopped*)

1/4 cup (56g) unsalted butter

1/4 cup (50g) granulated sugar

1/4 cup (50g) brown sugar (packed)

1 large egg

1/2 teaspoon (2g) pure vanilla extract

1/2 teaspoon (1.5g) salt

1/4 teaspoon (.5g) espresso powder (optional)

1/3 cup (40g) all-purpose flour

2 Tbsp (10g) cocoa powder (natural or Dutch process both work)

1 ½ oz (42.5g) chocolate chips or chopped chocolate (about 1/4 cup - for sprinkling on top)

Coarse sea salt (for sprinkling, optional)

Directions

1. Preheat your oven to 325 degrees F. Grease a 9x5 inch loaf pan or line with parchment paper. Set aside.

2. In a large bowl set in the top of a double boiler, or in the microwave in 30 second increments, melt the dark chocolate and butter, stirring occasionally, until smooth and glossy. Whisk in granulated and brown sugar, and let cool slightly.

3. Whisk in the egg until fully combined, followed by the vanilla, salt, and optional espresso powder. The mixture should be rather viscous and shiny at this point.

4. Add the flour and cocoa powder to the wet ingredients and stir together until a smooth but thick brownie batter forms. Don't overmix - just stir until combined and no dry ingredients are visible.

5. Scrape the batter into the prepared loaf pan. Sprinkle the additional chocolate chips or chopped chocolate evenly over top.

6. Bake brownies for 22-24 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs attached.

7. Let brownies cool for a few minutes, then if you want them really fudgy, transfer to the fridge on top of a tea towel to cool completely in the pan. Alternately, these are lovely cooled and stored at room temperature.

8. Sprinkle with a bit of coarse sea salt before serving if desired (although be restrained, as there is already a decent amount of salt in the batter!). Enjoy!