Ingredients
Equipment
Method
- Prep: Preheat oven to 350°F (175°C). Line a small loaf pan with parchment paper, leaving some overhang for easy removal. Then, chop the chocolate into small pieces and set aside.1 ounce semi-sweet chocolate bar
- Whisk: Melt the butter in a microwave-safe mixing bowl in 30-second intervals, whisking in between. Once melted, whisk in both sugars until smooth and glossy. Add the egg and vanilla, whisking until fully combined.4 tablespoons unsalted butter, 3 tablespoons white sugar, 3 tablespoons brown sugar, 1 large egg, ½ teaspoon vanilla extract
- Mix: Add the flour, cocoa powder and salt. Fold together just until no dry streaks remain (don't over-mix). Stir in the chopped chocolate.¼ cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, pinch sea salt
- Bake: Spread the batter evenly in your prepared pan. Bake for 18–20 minutes, or until the top is shiny and set but a toothpick comes out with moist crumbs.
- Enjoy: Cool for at least 10 minutes before slicing into equal squares.
Nutrition
Notes
Storage: Brownies will stay fresh in an airtight container in the fridge for up to 5 days.
Gluten free: Substitute a 1:1 gluten free all-purpose flour blend for the flour.
Add-ins: A sprinkle of flaky salt on top, a swirl of peanut butter, or a handful of walnuts are all delicious!
Full batch: Just double the recipe using the 2x button above and bake in an 8" x 8" pan for 25–30 minutes.
