Happy weekend! Sorry to jump right into it, but we’ve got a lot to talk about. Let’s get the business over with first. As you may have noticed, we here at 5 Degrees are trying out a new Recipe Card plugin (sort of like an app for your blog). It allows you, our faithful readers, to save or print our recipes– without printing a whole blog post (think of all the paper and ink you’ll save!). I think, personally, it also cleans up our posts and makes the ingredient and instruction lists easier to read. But, it’s all about YOU, so let us know what you think! There’s a handy comments section below, just for that purpose. We’re also changing our appearance a bit. Who doesn’t want to look a little younger, a little fresher? We’ll be playing with the header of our blog for the next couple of days until we settle on something we love. Comments or suggestions? Love it or hate it? Again, that’s what the comments box is for! Drop us a line and tell us what you think.
Alright, now to the naughty part. These Emergency Small-Batch Brownies are insane. They are rich, dark, and super chocolatey. Why call them “Emergency Brownies,” you ask? These brownies are foolproof and quick to whip up when you just have to have something chocolate. Picture this: it’s Friday. 11pm. You’ve spent the past 5 hours (okay, 4. You took a Netflix break) translating Latin. You finished the last of your dark chocolate bar yesterday. And you just need chocolate now! It’s a craving that must be satisfied. Okay, full disclosure– this story is about me (bet you didn’t see that coming, did you?). It’s an addiction. I’m dealing with it. Mostly by eating more chocolate.
This is the perfect brownie recipe for those “emergency” situations, especially when you’re short on time, patience, and dishes. Because they only take one bowl. Melt the butter in the bowl. Throw everything else in, and work out some of your frustration while you mix it all together. Sure, you could add the sugar to the butter first and mix until it’s creamy, then add the egg, whisk the dry ingredients together in a separate bowl to add after all the wet ingredients… but why bother? Who’s got time for that? And why create more dishes to wash later?
Another great thing about this recipe is that it makes a small-batch of brownies. This is the kind of recipe that you end up eating all by yourself. It makes 4-6 brownies (depending on how you cut them). So, if you want to take these to a party– and you should, people will love you– just double the recipe. That also means you need to use a pan smaller than your normal brownie pan. I took this as an opportunity to use the adorable, red mini-Le Creuset baking dish I found at TJ Maxx a few weeks ago. Don’t have one? Make these in mini muffin tins. Just go make these now. You can thank me later.
- 1/4 cup butter, melted
- 1/2 cup sugar
- 1/4 cup flour
- 3 tbs cocoa powder (I used Hershey's Special Dark, and it's amazing)
- 1 egg
- 1/2 tsp vanilla
- 1/4 tsp baking powder
- pinch of salt
- Preheat oven to 350 F. Grease pan.
- Combine all ingredients in medium bowl (seriously- just throw them all in there!)
- Mix until smooth.
- Pour into baking pan.
- Bake 15-20 minutes, until a toothpick or fork inserted into the brownies comes out clean.
- These are best served warm. They can be reheated for 15-20 seconds in the microwave to recreate that fresh baked warmth.