These are moist and fudgy and I’m really glad the recipe only makes 3.
1 ½ T butter, at room temp
3/4 ounce unsweetened chocolate, chopped
1/4 cup plus 2 T sugar
1 T plus 2 ½ t well0beaten egg or egg-substitute
½ t vanilla
3 T plus 2 t flour
1/8 t salt
Pan needed: 1 petite loaf pan (2 cup capacity, about 5″ x 3″)
Place a rack in the center of the oven and preheat the oven to 350. Lightly grease the loaf pan with a strip of foil to fit down the length and up the short sides, with enough extra to extend over the edges by about 1 ½”. Lightly grease the foil and set the pan aside.
Place the butter and unsweetened chocolate in a medium sized microwave-safe bowl, and microwave on medium power until the chocolate is soft and butter is melted, about 1 minute. Stir until the chocolate is smooth. Add the sugar and whisk well. Then add beaten egg and vanilla, and whisk until well blended. Add the flour and salt, and whisk well. Spread the batter evenly in the prepared loaf pan.
Bake until a toothpick inserted in center comes out with moist crumbs attached, 28-30 minutes; the top will appear dry and will be starting to shrink from the edges of the pan. Do not overcook. Remove pan from oven, place on rack and let brownies cool completely before cutting into 3 bars.
***High altitude: use 3 full tablespoons of flour.
***Variation: Before putting batter in pan, rough chop 5-6 small peanut butter cups and fold them into the batter.