Once again, taken from Desserts for Two by Christina Lane, probably brownies are one of those “cravings” that attack more than any other. Just finished baking the Mini Sour Cream Pound Cakes and they are delicious. Randy is ready to be the official tester for all her recipes that I will be making.
Some days, the only thing that will satisfy that sweet tooth is a delicious chocolate brownie. When your husband or wife is out of town, or you live alone, you don’t want a huge pan of brownies. You want enough to eat during that Hallmark movie that you recorded last week and this one will not disappoint. Christina Lane, you are a genius for these amazing little recipes.
Yields 2 large or 4 small brownies
4 tables unsalted butter, diced
1/2 cup plus 1 tables granulated sugar
1/4cup plus 2 tables unsweetened cocoa
1/4 teas salt
1/2 teas vanilla
1/4 cup all purpose flour
Preheat oven to 325. position Rack in the lower third of the oven. Line a bread loaf pan (9x5x3″) with parchment paper.
In a medium size microwave safe bowl, combine the butter, sugar and cocoa powder. Microwave on high for 30 seconds, stir and microwave for another 30 seconds.
Stir the mixture very well, then add the salt and vanilla. Stir for 1 min to let the mixture cool down. Add the egg and stir until it’s incorporated.
Sprinkle in the flour and then give the batter about fifty brisk strokes, using a wooden spoon.
Spread the batter evenly in the prepared loaf pan. Bake for about 20-23 minutes. Test doneness with a toothpick. The top of the brownies will be shiny an dry when done.
Let cool completely in the pan then use the parchment paper to remove the brownies from the pan. Slice into either 2 or 4 brownies.