How to make brownies fudgy:

The secret ingredient for the ultimate fudgy brownies is melted chocolate! Adding both cocoa powder and melted chocolate ensures that your homemade brownies bake up ultra chocolatey and fudgy.

What is the best type of cocoa powder for making brownies?

The best cocoa powder for making brownies is dutch process cocoa powder! Since dutch process is alkalized, it is neutral rather than acidic, and is far richer in flavor than regular cocoa powder. I also added a little bit of black cocoa powder to make them even richer!

How to make these brownies dairy free:

You can either make these dairy free brownies or follow the recipe below and swap out the butter for 75g (1/3 cup + 1 tbsp) olive oil or other neutral oil. Also, be sure to use dairy free chocolate!

Can these brownies be made gluten free?

Yes! Just use an equal amount of King Arthur Baking Co or Bob's Red Mill 1:1 gluten free flour.

Small Batch Brownies

Description

These small batch brownies are outrageously decadent! They come together in less than an hour and yield just 8 perfect brownies.

Ingredients

Scale

42g (1.5 oz) semi-sweet or bittersweet chocolate
85g (6 tbsp) unsalted butter
100g (1/2 cup) granulated sugar
70g (1/3 cup) brown sugar
1 egg, room temp
1 egg yolk, room temp
1 tsp vanilla bean paste or extract
60g (1/2 cup) all-purpose flour
28g (1/3 cup) dutch process cocoa powder
14g (1 1/2 tbsp) black cocoa powder
1/4 tsp kosher salt
70g (2.5 oz) semi-sweet or bittersweet chocolate, roughly chopped

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Instructions

Preheat the oven to 350 degrees F and line a 9"x5" pan with parchment paper.
In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted.
Remove the chocolate butter mixture from the double boiler and allow to cool for a few minutes.
Meanwhile, in a large bowl, add the sugars, eggs, and vanilla. Using an electric mixer, beat on high speed for about 3-4 minutes until the mixture has doubled in size.
While mixing on low speed, slowly pour in the chocolate butter mixture. Continue mixing until fully combined.
Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until mostly combined.
Lastly, fold in the chopped chocolate until evenly dispersed.
Pour the brownie batter into the prepared pan and smooth out the top. Add more chopped chocolate on top, if desired.
Bake the brownies for about 28 minutes.
Allow them to cool completely in the pan before removing.
Cut into 8 triangles, top with flaky sea salt, and enjoy!

Notes

Use a high-quality dairy free bittersweet chocolate. I recommend Valrhona or Guittard.
If you do not have black cocoa powder on hand, you can use a total of 42g (1/2 cup) dutch process cocoa powder instead.
Be sure to beat the sugars and eggs for a full 3-4 minutes! This is what will give the brownies that gorgeous shiny top.
When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.

Keywords: small batch brownies