I have officially decided upon my goal for 2018 : I want to invest ~85% of my time into “small batch” recipes. I’m talking entrees, side dishes, desserts, the whole deal. Like these small batch walnut brownies. They are packed with everything you love about brownies, but are condensed down to a smaller serving. Why haven’t I made these before?
I’ve made a few different versions of brownies, and I’m pretty partial to the Katharine Hepburn version. It’s really a rather simple approach: melting butter and cocoa together, letting that cool, cracking in a farm fresh egg, pouring in just a touch of vanilla, “beating it like mad”, then finally adding the dry ingredients.
If you are currently struggling with anger issues and don’t have enough money to take a boxing class or see a therapist, I recommend small batch walnut brownies for two reasons. A] they are brownies. and B] the “beating like made” bit will help to relieve some angry tension. I promise.
I recommend baking these for Valentine’s Day, or for a cozy night in when you need to treat yourself. OR if you just need some brownies in your life, but you don’t want the guilt of eating an entire pan. 🙂
These are a dense, chewy, rich brownie. I cut them into eight pieces, about 2″ x 2″, and it should make eight total brownies.
I hope you enjoy!
Update : I also made these with Heath bar bits, and they were equally delicious! Just substitute the walnuts for Heath bar crumbles, and wha la. Small batch Heath bar brownies. (Hence the photos with crumbled Heath bar … aha!)
small batch walnut brownies
these thick fudge brownies are packed with walnuts, but made as a small batch version! this recipe makes eight brownie squares; just enough for sharing with your closest friends, or keeping for yourself. 🙂
- 1/4 cup unsalted butter
- 3 tbsp cocoa (quality counts!)
- 1/2 tsp espresso powder
- 1/2 tsp vanilla
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup walnuts some finely chopped, some larger chunks
Turn the oven to 350 degrees.
Melt butter in a small saucepan over medium-low heat. Remove from heat, and immediately whisk in cocoa and espresso until your batter is smooth and creamy.
Allow the batter to cool significantly; at least 7-8 minutes.
While the batter is cooling, focus on the dry ingredients. In a medium bowl, whisk together the flour, sugar, salt, and baking powder. Set aside.
Redirect your attention to the batter in the small saucepan. Crack in the egg, pour in the vanilla, then whisk until smooth and creamy. It may appear lumpy at first, but keep whisking until you achieve a creamy texture. Beat it like mad until you achieve a glossy, smooth batter.
Add half of the dry ingredients directly into the saucepan, and stir until combined. Add the remaining half and repeat. Add walnuts, and stir until just combined.
Line a 4" x 9" bread pan with parchment paper. Pour brownie batter onto the parchment paper, and spread evenly across bottom of the pan. Bake at 350 degrees for 18-20 minutes. Don't overbake though! 🙂
Allow to cool. Serve immediately, or keep in an airtight container for up to 2 days, or wrap in foil to last a day longer.
The batter is going to be thick and sticky. Pour it directly onto the parchment paper, and spread as best you can. It will maintain it's shape because of how thick it is, but you'll have to work it a little to spread it evenly at the bottom of the pan.