Triple-Fudge Small Batch Brownies

A smaller batch built around dark chocolate, cocoa and chocolate chunks for a concentrated fudge texture.

Ingredients

• 90 g unsalted butter
• 100 g dark chocolate
• 135 g granulated sugar
• 1 large egg plus 1 yolk
• 1/2 tsp vanilla
• 35 g flour
• 18 g cocoa
• 1/4 tsp salt
• 60 g chocolate chunks

Method

1. Heat oven to 170°C/340°F and line a 6×6 pan.
2. Melt butter and dark chocolate. Whisk in sugar while warm.
3. Whisk in egg, yolk and vanilla.
4. Fold in flour, cocoa, salt and chunks.
5. Bake until only the very centre remains slightly soft. Cool completely.

Why this formulation works

The small pan keeps the batter thick while the chocolate-heavy, low-flour formulation limits crumb development.

Pan, doneness and texture

The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.

For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.

Recipe notes

• Use the pan converter before moving this exact batch to an 8×8 pan; the batter would otherwise become much thinner.

Allergens: Egg, milk, wheat. Check every packaged ingredient because formulations and cross-contact statements vary by brand.

Useful next steps

Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.