brownies for two

Today I present to you a good, old fashioned brownie recipe. Totally different from my usual vegan/date/raw/nuts in the food processor kinda hippie brownie recipe.

Because everything is moderation. And you can’t beat a good butter, sugar, and flour brownie!

perfect fudgey brownies for two

One of the things that keep me from making most brownie recipes is the ingredient list–I’m mainly talking about the melted chocolate. Most of the time, I like to keep ONE kind of chocolate in my pantry–Trader Joe’s Pound Plus 70%. A giant slab that I can chop in chunks or melt down and drizzle over anything. Recipes that call for all the different types of semi-sweet, bittersweet, unsweetened bars in different ounces…I would prefer not to deal with that.

So I guess I was looking for a cocoa brownie recipe that I could trust. Honestly, I didn’t think that just cocoa would give me a chocolatey enough brownie.

Also, I am firmly in the FUDGY brownie group, and I didn’t quite believe recipes that claimed fudginess.

I didn’t want to commit to a full pan of brownies that may not be as fudgy and may end up disappointingly un-chocolately because I didn’t melt 3 different kinds of chocolate bars.

perfect fudgey brownies for two

Well this recipe was PERFECT. 1) because I trust the sources to tell me it would be worth it. 2) since I’m crazy and still didn’t 100% believe them, the small batch was a small enough risk to try. 3) cocoa only!! not to mention only 7 ingredients, all of which you definitely have in your pantry.

perfect fudgey brownies for twoAlso, baking in a loaf pan means EXTRA EDGES.

perfect fudgey brownies for two

And then I swirled some peanut butter in there and it was game over.

perfect fudgey brownies for two

Rave reviews from EVERY single person who tried these.

perfect fudgey brownies for two

^ This photo was for the swirls.

Brownies for Two

via Bake at 350, originally from Dessert for Two‘s book

4 tablespoons unsalted butter, diced
1/2 cup + 1 tablespoon sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 large egg
1/4 cup all-purpose flour
1/3 cup walnuts (optional)

Preheat oven to 325 and position a rack in the lower third of the oven. Line a 9×5 loaf pan with parchment paper.

In a medium microwave-safe bowl, combine the butter, sugar, and cocoa powder. Microwave on high for 25 seconds. Stir. Microwave for another 25 seconds. Stir the mixture very well.

Add the salt and vanilla. Stir for 1 minute to let the mixture cool down.

Add the egg and stir until incorporated.

Sprinkle in the flour, and then give the batter about 50 brisk strokes.

Spread the batter evenly in the prepared loaf pan. Bake for 23 minutes. A toothpick inserted into the center should have moist crumbs. The surface of the brownies is shiny and dry when done, and will crack as it cools.

Let cool completely in the pan, then use the parchment to remove the brownies from the pan. Slice and serve.

*Although originally created to serve two, I found that slicing these into 8 pieces was a normal sized serving to me.

**If you want to take the peanut butter swirl route (highly recommended): I eyeballed it and did not take measurements, but you can taste as you go! I scooped some peanut butter (I’d guess about 1/8 to 1/4 cup) into a microwave-safe bowl, warmed it up for 20 seconds until it was runny, sprinkled in some powdered sugar to sweeten it up (around 1 tablespoon). I plopped it onto the brownies, and swirled it with a knife.

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