Small Pan Brownies Recipes

MINI BROWNIE TREATS

Steps:

• Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full. , Bake at 350° for 18-21 minutes or until a toothpick inserted in the center comes out clean. , Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely.

DEEP DISH BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
• In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!

SMALL BATCH BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
• Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
• Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
• Spread the batter into the prepared pan and sprinkle the candy-coated chocolate candies on top. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes.
• Let cool completely in the pan, then lift out using the parchment paper. Slice in half or into four pieces and serve.

SMALL BATCH BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly., In a small bowl, whisk egg and vanilla; gradually whisk in sugar. Stir in chocolate mixture. Combine the flour, cocoa and salt; gradually add to chocolate mixture., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° until a toothpick inserted in the center comes out clean, 12-16 minutes. Cool on a wire rack. Cut into bars. Dust with confectioners' sugar if desired.

ONE-BOWL SMALL-BATCH BROWNIES

Steps:

• Preheat your oven to 350°F. Lightly grease and line your loaf pan with parchment paper (if you don't care about lifting the brownies out of the pan, you can skip the paper).
• In a medium bowl, combine slightly cooled melted butter and granulated sugar and whisk until well combined. Add egg and vanilla and mix well.
• Add flour, sifted cocoa powder, baking powder, and salt. Stir until just combined.
• Pour batter into prepared pan and smooth it out so it covers most of the bottom. Bake for 20 to 24 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. For fudgier brownies, bake for 19-20 minutes and pull them.
• Cool in the pan for at least 10 minutes before cutting. Enjoy!

SMALL BATCH BROWNIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
• In a large microwave-safe bowl, add butter and dark chocolate. Heat in the microwave, stirring every 20 seconds, until melted and smooth. Set aside to cool slightly.
• In a separate bowl, add egg, sugar and vanilla. Whisk using a hand whisk for 30 seconds, just until creamy and combined.
• Sift together flour, cocoa powder and salt. Add to melted butter mixture, along with the egg mixture. Stir gently using a spatula until a thick, smooth brownie batter forms. Gently stir through chocolate chips.
• Pour brownie batter into prepared pan and smooth out into one even layer. Bake for approximately 25-30 minutes or brownie no longer wobbles in the middle.
• Leave brownie in pan to cool completely. To prevent brownies from over baking on the edges while they cool, place brownie pan in a larger pan or container that's filled with an inch or two of cold ice water - this step is optional but I recommend trying it!
• Cut brownies into four rectangles or six triangles to serve. You can store brownies at room temperature or in the fridge. They also freeze really well.

SMALL PAN BROWNIES

Steps:

• 1. Preheat oven to 325 degrees, with the rack in the lower third of the oven.
• 2. Line the bottom of an 8 inch square baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the paper, and sides.
• 3. Slowly melt the butter over low heat. Add cocoa, sugar and salt, stir until mixture is smooth. Remove from the heat, and let cool slightly.
• 4. Stir in the vanilla, and the eggs, beat until shiny and thick, then stir in flour and baking powder. Mix until smooth.
• 5. Spread the batter in the prepared pan, and bake until a toothpick inserted into the center comes out a little moist, about 23 to 25 minutes.
• 6. Cool completely on rack. When cooled lift up the sides of parchment paper to remove the brownies from the pan. Cut into desired size squares.