Thin Brownies

9 Oct


The following recipe originates from Baker’s One Bowl Brownies. There’s no baking soda or powder so they come out of the oven very thin.  When finished, these brownies have a crunchy exterior and a soft fudgy interior. This recipe makes 9 small or 4 big rectangular brownies.

  • 2 ounces of unsweetened (2 squares) chocolate, chopped
  • 1/3 cup plus 1 tbsp unsalted butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 large egg, beaten
  • 1 tsp real vanilla extra
  • 1/2 cup all purpose flour
  • 1/2 coarsely chopped walnuts or pecans (optional)

1. Using a double boiler, melt the chocolate and butter.

A heat proof bowl on top of a pot with steaming water. This is known as a double boiler and gently melts the chocolate and butter inside the bowl.

2. Once melted, remove from heat and add in brown sugar, white sugar and egg. Mix well.

3. Add in flour. Combine well.

Brownie batter.

4. Add in nuts. Mix well.

5. Pour brownie batter into a greased 5 by 6 inch baking dish.

6. Bake in a 350°C preheated oven for 25 to 30 minutes. Test the doneness by piercing brownies with a bamboo skewer or fork. If the skewer or fork comes out clean, the brownies are ready.

The brownies are finished.

7. Cool completely before cutting and serving.


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