The loaf pan is used to bake these small batch brownies, which are the perfect size for a midweek snack or a small get-together.
INGREDIENTS
– 6 tablespoons unsalted butter melted and slightly cooled (85 grams)– ¾ cup granulated sugar (150 grams)– 1 large egg at room temperature– 1 large egg yolk at room temperature– ½ teaspoon pure vanilla extract– ⅓ cup natural unsweetened or Dutch process cocoa powder (30 grams)– ⅓ cup all-purpose flour spooned & leveled (42 grams)– ¼ teaspoon instant espresso powder optional– ¼ teaspoon salt
INSTRUCTIONS
Heat the oven to 350°F (180°C). Spray a 9x5 loaf pan with nonstick cooking spray, line it with parchment paper with an overhang for easy removal and set aside.
1
Whisk melted butter and sugar in a large bowl until well combined. Add the egg, egg yolk, and vanilla extract and mix well.
2
Add cocoa, flour, instant espresso, and salt. Just mix. Spread the batter evenly in the loaf pan. Bake for 18–23 minutes until a toothpick inserted into the centre comes out mostly clean with a few moist crumbs.
3
Cool completely in the pan on a wire rack after removing from the oven. Once cooled, remove brownies from pan, slice into 8 bars, and enjoy!