The other day I had a real craving for a brownie, but I knew I wouldn’t need a whole pan of them. So I scoured the internet, searching for a single serving browning that you didn’t use the microwave for. I’ve tried those before, and the texture is waaaayyyyyy off. When I finally found the recipe and tried it, it was far too chocolaty for my taste, and there was a hint of graininess to it as well because it called for whole wheat pastry flour. So I redid the recipe the next day.
I lowered the amount of cocoa powder and raised the amount of flour to try and even out the wetness. I also swapped the “fancy” flour out for regular white flour and added a pinch of instant coffee powder to emphasize the chocolate without making it overpowering. Finally, I added some semi-sweet and white chocolate chips. My result was the perfect brownie flavor, but unfortunately it still wasn’t cooked.
The former recipe called for fifteen to nineteen minutes of baking time. Using that little time cause the brownie to still have raw batter in the middle. I increased the time and made it twenty-seven to thirty minutes, and that did it. It was delicious, still moist in the center, but crispy on the edges. I don’t know if it was the pan I used, or what, but the original time made it very odd. It is a simple and easy recipe that I guarantee all chocolate lovers will adore. (Plus it is relatively quick!)
- 4 Tb. white flour
- 2 Tb. brown sugar
- 1 Tb. cocoa powder
- 1/8 tsp. baking powder
- 1/2 Tb. instant coffee (optional)
- 1 1/2 Tb. white chocolate chips
- 1 1/2 Tb. semi-sweet chocolate chips
- 3 Tb. milk
- 1 tsp. canola oil
- 1/4 tsp. vanilla
- pinch salt
- Preheat oven to 325. Mix dry ingredients together . Stir in wet ingredients until smooth.
- Stir in chocolate chips. Grease an eight ounce ramekin.
- Pour batter into ramekin and cook for twenty-seven to thirty minutes.
- To tell when done pick up WITH HOT MITTS and shake gently, as you would to see if a cheesecake is done.
- If there is no or little jiggle, it is done. Do not test like a normal brownie with toothpicks because chocolate chips will alter the results of a toothpick test.
- *In my opinion, this recipe is best served hot or warm. Also, since we greased the pan if you tip it upside down it should slide right out of the ramekin. Top with a scoop of your favorite ice cream. Add a healthy serving of whipped cream and a cherry and you have yourself a delicious brownie sundae! You also could chill it in the fridge for about half an hour and cut it into small pieces and crumble over a sundae, cheesecake, any dessert you like. My last suggestion is that if you want to add the ground instant coffee in cook the brownie for closer to thirty minutes than twenty-seven because the ground coffee may give it a slightly grainy texture if the middle is still moist.