Brownies are great, but sometimes I just want a small portion of brownies so they aren’t lying around the house tempting me. I forgot I had seen this recipe a few months ago and saved it and thought now was the perfect time to try it out.

This is an easy recipe and I’m going to focus on some of the ingredients I used since I know you can read the recipe instructions yourself. 🙂 We don’t normally keep Valrhona or Guittard chocolate on hand, so I used semi-sweet chocolate chips for both chocolates. I really like the ways these look though so next time I think I’ll try using a different chocolate next time and because I want to taste the flavor difference in using some bittersweet chocolate. We do keep both dutch process and black cocoa powders on hand so I used those as directed. I forgot I had vanilla bean paste on hand so I just used vanilla extract, but that’s not a huge deal – I just think you’d taste a little more vanilla flavor with the paste.

I baked these for about 28 minutes, but I think that was a little too long as they were as beautifully chewy on the inside as the photos in this recipe show. It’s possible my loaf pan was just slightly bigger which might have caused some of the crispness. It was still VERY good, but I’ll be more mindful of that next time.

Super simple to make and the perfect amount of brownies if you want one for dessert and then maybe one to have the next day. Also did I mention these were very good?! Adding this recipe to my normal baking rotation!

Recipe Used: At Sloan’s Table