Emergency Small Batch Brownies

By gtbalm

Ingredients

• For the 1/2 egg, beat one large egg then measure out about 1 1/2 tablespoons.
• 3 tablespoons unsalted butter
• 5 tablespoons sugar
• 1 tablespoons unsweetened dark cocoa powder (such as Hershey’s Special Dark)
• 2 tablespoons natural unsweetened cocoa powder
• 1/2 teaspoon water
• pinch salt
• 1/4 teaspoon vanilla extract
• 1/2 large egg (about 1 1/2 tablespoons of beaten egg)
• 1 1/2 tablespoons unbleached all purpose flour
• handful chocolate chips (optional)

Details

Adapted from cravingchronicles.com

Preparation

Step 1

Preheat oven to 350°F. Prepare either an 8×4-inch loaf pan OR two 7-ounce ramekins OR two 5-inch cast iron skillets. (Line the loaf pan with foil, leaving some overhang, and spray with non-stick spray; Spray ramekins with non-stick spray; Rub insides of cast iron skillets with melted coconut oil.)

Melt butter in the microwave in a medium, microwave safe bowl.

Add sugar, cocoa powders, water, salt and vanilla. Whisk until combined, then whisk for an additional minute. Let mixture cool for a minute or two. Add egg and whisk vigorously until combined. Fold in flour, then chocolate chips.

Pour batter into prepared pan(s) and set on a baking sheet. Bake at 350°F. Cooking times will vary depending on pans – loaf pan and iron skillets will take 12-17 minutes, ramekins can take up to 25 (depending on how thick they are). Brownies are done when centers are set and edges pull away from the pan. (If using a loaf pan, remove brownies by foil overhang and cut into squares.)

Serve warm.