Small Batch Brownies

I can easily eat an entire pan of brownies in one sitting.  Well, maybe not one sitting.  But in one day, definitely.

I obviously have no self control when it comes to baked goods.  This is an established fact.

And the obvious solution to this, of course, is to just bake things in smaller quantities, so that I can eat the entire thing with less guilt.  Thus, a smaller batch of brownies, since that's what I was in the mood for tonight.

Back in my last apartment, where I had a microwave, I would satisfy my brownie cravings by making mug brownies.  None of that Betty Crocker microwave dessert bowl nonsense; real mug brownies are super easy, and they usually were just what I needed.  But my current apartment has no microwave, and I am too cheap to buy one (and I've lived easily enough without one before!), so a new way to make small quantities of brownies was needed.

So here's what I threw together tonight.  These brownies are not even remotely healthy for you; they have more sugar in them than flour, and lots of fat.  But that's why they taste so good!  I may eventually try to make a healthier version, but sometimes a little indulgence is fun too.

Little Bug and I almost polished off the whole batch.  Which wasn't hard to do.  But I did manage to put a few aside for my husband, because I'm just that kind of generous.

Here's hoping that I don't end up sneaking into them for a late-night snack!

Small Batch Brownies

If baked in a mini muffin tin, makes one dozen.  And who wouldn't want to make them that way?  Then you get plenty of crispy edges, and everyone knows those are the best parts.  These brownies are chewy and fudgy, just the way I like them.

I know the amounts here are kind of weird.  That's what happens when you make things in small batches.

1 tbsp + 1 tsp baking cocoa
2 tbsp + 2 tsp boiling water
1/2 oz unsweetened baking chocolate
1 tbsp butter, melted
2 tbsp + 1 tsp vegetable oil (melted coconut oil would be awesome too, I bet)
1 large egg
1/2 tsp vanilla extract
1/2 c + 2 tbsp sugar
1/4 c + 3 tbsp flour
pinch salt

Preheat oven to 350 degrees.  Prepare something to bake the brownies in (I used a mini muffin tin) by spraying with baking spray.

Whisk baking cocoa and boiling water together.  Add baking chocolate and stir until completely melted (chop it up first and this will happen faster).  Add butter (melt ahead of time, or just rely on the still warm mixture to melt it for you) and oil, and stir until well-combined (but it will probably still look kind of curdled).  Add egg and vanilla extract and mix well.  Then add sugar and mix until completely smooth.  Add in flour and salt and mix thoroughly.

Pour into mini muffin tins (or other baking dish of choice).  Bake until a knife or toothpick inserted into the center of one comes out clean; approximately 25 minutes for mini muffins.  Cool in pan for awhile, then remove to a wire rack to cool completely.  The longer you let them cool, the chewier they'll be!