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Brownie For One - Classic Prep
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Brownie for One

Course Brownies, Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 brownie

Ingredients

  • 1 tbsp butter unsalted
  • 1 oz bittersweet chocolate
  • 1 tbsp brown sugar packed
  • 1 tbsp granulated sugar
  • 1/4 tsp vanilla
  • 1 pinch instant espresso powder
  • 1 tbsp large egg beaten
  • 1 tbsp all-purpose flour
  • 1 tsp cocoa powder
  • 1 pinch salt

Instructions

  • Preheat oven to 350° F. Lightly grease a 3" x 3" aluminum pan.
  • Place butter and bittersweet chocolate in a small microwave safe bowl. Heat in the microwave for 30 seconds or until completely melted (after the first 30 seconds, use 10 second intervals to avoid scorching the chocolate)
  • In a separate small bowl, whisk together the brown sugar, granulated sugar, espresso powder, vanilla, egg and salt until very well combined (the mixture should be thick, light and most of the sugar should have melted).
  • Using a small spatula, fold in the flour, cocoa powder and any additions such as nuts or chocolate chips Do not over mix.
  • Pour batter into your prepared pan and smooth with a spatula. Place in the preheated oven and bake for about 15 minutes. The edges will be set, the top will be dry, but the center may sill look soft.
  • Allow to cool for about 5 minutes before removing from the pan.

Single Bowl Method

  • If you really want to avoid dirtying multiple bowls, you can prepare the batter in a single bowl. You should be aware that using this preparation method does not result in a classic shiny, crackly brownie top, but if you are looking for single bowl convenience the flavor and interior texture of this method will not disappoint.
  • Melt together the chocolate and butter as in the original instructions.
  • Whisk in the brown sugar, granulated sugar. vanilla and espresso powder until very well combined.
  • Whisk in the egg until well combined.
  • Using a small spatula, fold in the flour, cocoa powder and any additions such as nuts or chocolate chips Do not over mix.
  • Bake in the oven as in the original instructions above, or check the recipe notes for microwave baking instructions.

Notes

  • 1 large egg equals about 3 tbsp - freeze the remaining 2 tbsp for the next time you want to make this recipe
  • Any small metal pan will work for this recipe, if you don't have a small square pan try a mini pie plate, mini loaf pan, small round cake pan, etc.  I would avoid a glass baking dish as glass transfers heat differently than metal and will affect the final texture.
  • Get creative with some variations - here are a few to try
    • 1 tbsp of mini chocolate chips
    • ~1 tbsp of nut butter, cookie butter or other spread swirled in after the batter is in the pan
    • ~1 tbsp of marshmallow cream swirled in after the batter is in the pan
    • ~1 tbsp of chopped nuts
    • top with your favorite ice cream and ice cream toppings for a sundae treat
  • If you simply cannot wait 15 minutes for the brownie to bake in a conventional or toaster oven, you can bake it in the microwave instead.  Place the batter in a 6-8 oz greased ramekin and cook on high power for 30-45 seconds.  Start with 30 seconds and check for doneness before adding more time.  The top will be mostly dry, with a few wet streaks or spots.  This is a good time to use the single bowl preparation method as you cannot achieve the classic shiny crackly brownie top with microwave baking.