Tuesday, October 14, 2014

Brownies for Two…or One


I’m in trouble.

Serious trouble.

I tried this fudgy brownie recipe from The Complete Cooking for Two Cookbook by the Editors at America’s Test Kitchen.

It was easy to make.

It was amazingly delicious.

See why I’m in trouble?



Like the other recipes in the cookbook, this one is sized for two people. However, since it makes eight brownies, it is also an easy dessert for a bigger family. It would also make a great after school/hayride/leaf raking treat.

Not to mention it is the perfect size for one person whenever a chocolate craving strikes. Plus, there should be some left over for the next day or two.

Should be…


Brownies for Two
Adapted from The Complete Cooking for Two Cookbook by the Editors at America’s Test Kitchen
Make 8 brownies

I add a touch of instant espresso powder, which gives a depth of flavor to the brownies. However, the recipe works just as well without it.

3 1/2 ounces semisweet chocolate, chopped (I use Ghirardelli)
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon cocoa powder
1/2 cup plus 2 tablespoons sugar
1 large egg plus 1 yolk
1 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon instant espresso powder (optional)
1/2 cup flour

Preheat the oven to 350 degrees F. Spray an 8 1/2 by 4 1/2-inch loaf pan with non-stick cooking spray. Or, for easy removal, make a foil sling for the pan by folding two sheets of foil to fit each direction of the pan. Line the pan with the foil sheets, leaving the excess to hang over the sides for easy removal of the brownies once they cool. Spray the foil with the non-stick spray. Set aside.

Place the chocolate, butter and cocoa powder into a medium-sized, microwave-safe bowl. Microwave at 30-second increments until the chocolate is melted and smooth, stirring after each 30 seconds. Should only take 1 minute max. (This step can also be done by placing the bowl over a pan of barely simmering water.)

Let the chocolate cool for a bit, until just slightly warm, and then whisk in the sugar. Next whisk in the egg, egg yolk, vanilla, salt, and espresso powder. Then, using a rubber spatula, fold in the flour until just combined.

Pour the batter into the loaf pan, smoothing it out to fill all of the corners and flatten the top. Bake for 24 to 28 minutes, rotating the pan halfway through, until a toothpick inserted into the middle comes out with only a few crumbs. Place the pan on a cooling rack and allow the brownies to cool completely. Cut into 8 squares.  


5 comments:

Emma | Fork and Good said...

These are fantastic, I love a good brownie :) My favourite ones are the rich chewy kind... Are these like that? :)

Susan Lindquist said...

I think you need to come East so we can bake together! These look scrumptious!

Linda A. Thompson-Ditch said...

Emma, yes these brownies are the chewy kind. In fact, you have to really watch so you don't over bake them.

Linda A. Thompson-Ditch said...

Susan, I'm hoping to come back for a visit next year. I would love to spend time in the kitchen with you!

~~louise~~ said...

Hi Linda!
Oh my word, I need those brownies for one, two, three or eight!!! Brownies are my weakness and I'm really trying to stay strong:)

Thank you for sharing, Linda...I think, lol...