Do you want a brownie but find you’re afraid to commit to an entire pan? I don’t have that problem anymore. And I don’t even need to figure out how to half an egg.
Makes two brownies. Or one great big brownie if you don’t like to share.
Small Batch Brownies (vegan – but don’t be scared)
Preheat your oven to 350F.
Pull out a small mixing bowl and put in the following:
- 4 1/2t. unsweetened cocoa
- 1/4c. all purpose flour
- 1/4c. sugar
- 1/8t. baking powder
- 1/4t. salt
- 2T. water
- 2T. cooking oil
- 1/4t. vanilla
Mix it all up well and pour it into a greased 3×5 loaf pan. You can sprinkle the top with crushed pecans or walnuts if you like them. I like roasted, salted pecans myself.
Bake in the preheated oven for around 20 minutes. The top will look a little dry when it’s finished.
Let Ellie lick the bowl because
Hey! No eggs!
These are pretty rich. You can moderate that with a big scoop of ice cream and some homemade chocolate sauce.*
Or skip the baking altogether, it’s the perfect amount if all you want is brownie batter. I will not judge you for Brownie Indiscretions.
*Put 1/2c. water, 1/4c. sugar, 1/3c. cocoa, and a big pinch of salt in a small sauce pan over medium heat. STIR. I mean it! Don’t walk away! It can go from delicious to napalm in an instant. When you are happy with the viscosity, stir in 1/2t. vanilla. Store in the ‘fridge in a lidded container.