When your chocolate need is urgent, this is the perfect small-batch brownie recipe just for you. I always have a stash of takeout aluminum foil pans, which are just the right size for these.
Technique tip: Allow the brownies to cool for 20-30 minutes before eating, so they are still warm, but have had a chance to set.
- 3 tablespoons unsalted butter, softened
- 1/4 cup light brown sugar
- 1 tablespoon maple or light corn syrup
- 3 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon sea salt flakes or 1/8 teaspoon fine sea salt
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup walnut pieces
- 1/4 cup chocolate chips
1. Preheat the oven to 325°F. Grease a 7- by 4-inch pan.
2. Put the butter, sugar, and maple or light corn syrup into a small heavy-based saucepan and gently warm, stirring once or twice, until the butter is melted and the sugar has dissolved. Remove the pan from the heat.
3. Whisk together the flour, cocoa and salt to mix, then beat into the butter and sugar pan with a wooden spoon or spatula until smoothly combined.
4. In a small bowl, whisk the egg with the vanilla then stir into the pan, giving a final little whisk, if needed, to make sure everything's mixed together thoroughly. Then fold in the nuts and chocolate chips.
5. Pour and scrape this nubbly brownie batter into the prepared baking pan. Bake in the oven for 15–20 minutes until it is beginning to come away at the sides and the top has dried a little just around the edges.
6. Transfer to a wire rack and let cool. I leave them for 20–30 minutes (and that's difficult enough) so that my first bite gets them while they're still warm, but just set enough to cut into squares.
Excerpted from At My Table: A Celebration of Home Cooking by Nigella Lawson. Copyright © 2018 by Nigella Lawson. Reprinted with permission from Flatiron Books. All rights reserved.
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