Small-Batch Chocolate Brownies

Ingredients

• 57 g unsalted butter
• 42 g semi-sweet chocolate
• 65 g granulated sugar
• 50 g soft brown sugar
• 1 large egg
• 1 teaspoon vanilla paste or extract
• 14 g unsweetened cocoa powder
• 1/4 teaspoon salt
• 32 g all-purpose flour
• 85 g chocolate chips (plus extra for topping)

Instructions

1. 1

   Preheat your oven to 350°F (180°C). Line an 8x4 inch loaf pan with parchment paper, leaving some overhang on the sides for easy lifting.

2. 2

   Add the butter and chopped chocolate to a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until fully melted and smooth. 57 g unsalted butter, 42 g semi-sweet chocolate

3. 3

   While the chocolate mixture is still hot, stir in both sugars until well combined. 65 g granulated sugar, 50 g soft brown sugar

4. 4

   Mix in the egg and whisk by hand for a minute, then add vanilla, cocoa powder and salt until fully incorporated.1 large egg, 1 teaspoon vanilla paste or extract, 14 g unsweetened cocoa powder, ¼ teaspoon salt

5. 5

   Fold in the flour and chocolate chips. The batter will be thick and glossy. 32 g all-purpose flour, 85 g chocolate chips

6. 6

   Spread the batter evenly into the prepared pan and top with more chocolate chips. Bake for 26-30 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached but no wet batter or wobble to the middle.

7. 7

   Leave the brownies in the pan to cool completely on a wire rack before lifting them out and slicing. For the cleanest cuts, chill in the fridge for an hour once cooled, then slice with a sharp knife, wiping it clean between cuts.