Bready or Not Original: Small Batch Cakey Brownies

Posted by on May 5, 2021 in Blog, Bready or Not, brownies, cake, chocolate | 0 comments

Sometimes you just need a few brownies. That’s the perfect time for this Small Batch Cakey Brownies recipe.

Bready or Not Original: Small Batch Cakey Brownies

These are not monstrously thick brownies. They are thin with a crackled top, with a nice, cakey moist crumb.

Bready or Not Original: Small Batch Cakey Brownies

I created this recipe by combining about four other recipes, trying to find a middle ground recipe that my son would like. This is the one that turned out to be the winner.

Bready or Not Original: Small Batch Cakey Brownies

Even better, I found out these brownies kept well for an entire week in a sealed container at room temperature–and who knows, maybe they could last a lot longer? In any case, there’s no urgent need to gorge on them lest they go bad.

Bready or Not Original: Small Batch Cakey Brownies

These brownies are all about goodness.

 

Bready or Not Original: Small Batch Cakey Brownies

This recipe makes a small, thin batch of delicious cakey brownies. These have a crackled top with loads of chocolate flavor below.
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, chocolate
Author: Beth Cato

Ingredients

  • 2 ounces semi-sweet chocolate
  • 6 Tablespoons unsalted butter
  • 1 cup white sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/4 cup all-purpose flour
  • 1/4 cup cake flour
  • 1/2 cup milk chocolate chips

Instructions

  • Preheat the oven to 350-degrees. Line a 9x9 or 8×8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.
  • In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.
  • Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.
  • Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.
  • Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.
  • Brownies will keep for upwards of a week in a sealed container at room temperature.

OM NOM NOM!

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