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
Keyword: brownies, chocolate
Author: Beth Cato
1/2teaspoonfine sea salt
1/2cupmilk chocolate chips
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.