Description

These small batch brownies are rich, fudgy, and chewy with deep chocolate flavor and crackly tops. Baked in a loaf pan, they are perfect for satisfying a chocolate craving without making a full batch.

Ingredients

4 tablespoons unsalted butter

1 tablespoon vegetable oil

1/3 cup granulated sugar

1/4 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup all-purpose flour

1/3 cup cocoa powder

1/4 cup chocolate chunks

Flaky sea salt for topping

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Instructions

Preheat the oven to 325°F and line a loaf pan with parchment paper.
Melt the butter with the vegetable oil, then whisk in the granulated sugar and brown sugar until smooth.
Add the egg and vanilla extract and whisk until fully combined.
Stir in the flour, cocoa powder, and salt until no dry streaks remain.
Fold in the chocolate chunks and spread the batter evenly into the prepared loaf pan.
Sprinkle flaky sea salt over the top.
Bake for 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let the brownies cool completely before slicing and serving.

Notes

Add chopped walnuts or pecans for extra crunch.

White chocolate chips, peanut butter chips, or dark chocolate chunks work well as substitutions.

A pinch of espresso powder enhances the chocolate flavor.

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Freeze brownies in an airtight container for up to 2 months.

Warm individual brownies in the microwave for about 10 seconds before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 180 kcal
Sugar: 16 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 35 mg