Small Batch Fudgy Brownies

These two weeks are about only 2 things: donuts and desserts for twolaugh. Or perhaps only about sweetslookdown. What matters is that they are all delicious and it brought me so much joyheart preparing all these recipe for you. We are kick starting the Valentine’s Day pre-week with a small batch of fudgy brownies. It’s the best recipe for brownies, downsized for two peoplethumbsup. So it’s quicker to prepare and made exactly to satisfy your sweet tooth on this special day. Or whenever you crave a chocolaty fudgy square of delicious brownie, in a decent guilt free amount.

We love Small Batch Fudgy Brownies too

I chose brownies because it’s one of our favorite recipe to make and it never fails to delivernice. And haven’t met someone so far not to fall in love with this fudgy brownie from the very first bitehero. It’s so moist and bursting with chocolate flavor. If you want to share this goodness with others, not just with you loved one, then try the full batch recipe here. And remember that topping it with your favorite chocolate bar or candies just adds another layer of yumminess.

Did someone say fudgy brownies ?

Since some time ago, we stop buying brownies or ordering them. None of them are as moist, fudgy and full of chocolate as this recipegiggle. Except, for Umam, their brownies are as good as mine. Bragging a bit here, but this is truly an amazing recipeadore.

Enjoy a comforting amazing fudgy brownie, for two, on Valentine’s Day  or whenever you want a piece of brownie.

Ingredients

100 grams butter
100 grams 60/70% dark chocolate, roughly chopped
2 eggs
1 egg yolk
1/3 & 2 tablespoons (80 grams) granulated sugar
pinch of salt
1 tablespoon flour, sifted
2 tablespoons cocoa powder, sifted

Directions

  1. First of all, melt the butter in a saucepan, on medium heat. Once melted completely, take off the heat and immediately add the chopped  chocolate. Let it sit for a few minutes, then stir until completely mixed. Put aside to cool. Don’t keep the chocolate in the fridge before using as it will lower the temperature of the butter. Also, do not even think to reheat it after adding the chocolate. This will cause the butter to split
  2. In a large bowl, add the eggs and egg yolks with a pinch of salt. Whisk until they start to foam. Add all the sugar and whisk at high speed, until it triples its volume, turns fluffy and pale yellow. It will take around 5 minute for such small quantities
  3. In a separate bowl, whisk the flour and cocoa powder
  4. Once cooled down, add the melted chocolate over the eggs mixture, close to the edges of the bowl. This will prevent from losing the air in the eggs. Sift the dry ingredients over the egg mixture. Using a spatula, start to gently mix. Fold the mixture close to the edges and make sure you also scoop from the bottom. Only mix slowly and gently, not vigorously or you will knock all the air out. Mix until all the chocolate, flour and coco powder is incorporated
  5. Line the baking tray with baking paper and transfer the batter to the loaf pan. Bake at 190 degrees for about 12-15 minutes. When it still feels a bit squidgy but firm, it’s ready. Let it cool completely before removing from the tray. Grab the edges of the paper and transfer the brownie
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