Small Batch Brownies
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Six fudgy cocoa brownies baked in a 5-inch dish, with pecans if you like.
Ingredients
- 4 tablespoons melted butter
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons chopped pecans (optional)
Equipment
- mixing bowl
- whisk
Directions
- Heat the oven to 350°F and butter a 5-inch square or 4×6-inch baking dish.
- In a bowl, stir the melted butter and sugar together. Add the egg and vanilla and stir until glossy.
- In another bowl, whisk the flour, cocoa, baking powder, and salt. Fold it into the butter mixture just until combined.
- Fold in the pecans, if using, and spread the batter in the dish.
- Bake for 20 to 25 minutes, until the top is set and the middle is still soft and fudgy. Let them cool before cutting into 6 brownies.
Nutrition
Serving: 45g | Calories: 174kcal | Carbohydrates: 22g | Protein: 2.6g | Fat: 9.2g | Saturated Fat: 5.4g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 137mg | Potassium: 65mg | Fiber: 1.1g | Sugar: 17g | Vitamin A: 297IU | Vitamin C: 0mg | Calcium: 19mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 brownies. Brands and portions vary, so use it only as an approximation.