So, it is a brownie recipe for this month’s We Should Cocoa – Choclette‘s baby, hosted this time by Katie at Recipe for Perfection. The theme is – you guessed it – brownies! This recipe is in keeping with my continuing mission to come up with recipes for just two (TLSO and miself), so Brownies For Two it is! (Note that the picture shows a Brownie For One. You both get your own!)
This is not a brownie-in-a-mug-in-a-microwave recipe. I have used those recipes, too, on occasion, when I’ve needed something sweet, toot sweet, but for me, the texture of microwaved mug goodies always leave a little something to be desired. Also, I like baking (you’re shocked, I can tell). I like the whole process of measuring and whisking and sieving and stirring, and then waiting for oven magic to turn batters and doughs into baked goods. So, into the oven these go!
Brownies For Two
50 g butter
10 g semi-sweet chocolate
5 tablespoons light brown sugar
1 egg yolk
a few drops of vanilla extract (optional)
3 tablespoons all-purpose flour
2 tablespoons cocoa powder
1/8 teaspoon baking powder
a tiny pinch of salt
Preheat oven to 160 C. Lightly butter two ramekins (8cm in diameter).
Combine all-purpose flour, cocoa powder, baking powder and salt in a small bowl.
Place butter and chocolate in a small saucepan and melt over low-medium heat.
Remove saucepan from heat and whisk in the sugar. Whisk in egg yolk and vanilla.
Stir in the flour mixture.
Divide batter between the two ramekins.
Bake for about 22 minutes. As always with brownies, do not overbake! The toothpick should come out pretty dirty.
Allow to cool; top with whipped cream or ice cream if you prefer; dig in with a spoon or a fork.
After dividing the batter between the ramekins, drop two teaspoons of peanut butter in the middle of each ramekin for a peanut butter brownie.
Or add 1/4 teaspoon of cinnamon and a pinch of cayenne to the flour mixture to make a Mexican brownie.