The ultimate perfect Individual Chocolate Brownies! If you love brownies, add these to your baking list this fall and you won’t be disappointed.
Do you ever bake brownies and are disappointed because they come out dry and crumbly? I’ve been there many times and it really is disappointing. These brownies are anything but dry or crumbly. Much like my Chocolate Pecan Brownies, these brownies are dense, moist and super fudgy. Follow the recipe to the tee and you’ll have perfect brownies too!
What Are These Brownies Like
- Easy to make -these brownies are put together in no time at all and you don’t need a mixer, just a hand held whisk!
- Texture – They come out fudgy, dense and a little moist. Bake them just right and you’ll get this texture too!
- Flavour – of course they taste delicious with a perfect chocolate flavour.
- Freezer friendly – After the brownies have cooled down you can easily pop them in a freezer proof container and store them in the freezer.
Ingredients
- 6 oz semi sweet chocolate, chopped
- 1 Cup butter
- 1 Cup white sugar
- 2 Teaspoons vanilla
- 3 eggs
- 3/4 Cup flour
- Pinch salt
- Powdered sugar for dusting optional
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Preheat oven to 350 degrees F. Grease an individual brownie pan.
- Add the salt to the flour, mix well and set aside.
- In a medium sauce pan set over medium to low heat, add the chocolate and the butter. Stir until it melts and remove from heat.
- In a large mixing bowl add the eggs, sugar and vanilla. Whisk until just combined, about 30 seconds.
- Add the melted chocolate butter mixture to the mixing bowl and stir until combined.
- Sift in the flour and stir until just combined.
- Pour evenly into 12 individual brownie tins. Bake for about 20 – 25 minutes or until a toothpick inserted comes out with moist crumbs.
- Remove from oven and cool for about 10 minutes before removing from pan. Dust with powdered sugar if desired.
- Will keep in an airtight container for about three days.
Notes about the brownies
- First and foremost, I used the Pampered Chef Brownie Pan for these brownies. That needs to be said, because I feel it helped give them the great results that were achieved.
- Make sure the butter and eggs are at room temperature. Always important to get the best results in baking.
- Melt the chocolate and butter slowly and you don’t want it to bubble or boil. As soon as it’s melted, remove it from the heat.
- Only mix the eggs and sugar until it’s basically combined, about 30 seconds. It will just be slightly foamy.
- When you add the flour, just sit it until it is incorporated. You don’t want to over mix as this will give you more of a cake texture and you are looking for something much more dense.
- And last, but certainly not least, don’t over bake the brownies! A toothpick inserted will come out with wet crumbs.
Frequently Asked Questions
These brownies take between 20 – 25 minutes to bake. You will know they are done when the top is shiny and starting to crack. As well, they will start to pull away from the edge of the pan. You can insert a toothpick into the centre of the brownies to test them. The toothpick should have a few moist crumbs.
Fudgy brownies have a higher fat content. In this case, the recipe is high in butter and chocolate compared to flour. If you want to make a cakey brownie, you would need to add more flour.
Brownies can be either chewy, fudgy or cakey. Chewy brownies are compact and they have a chewy bite to them. Fudgy brownies are dense, gooey and moist. And cakey brownies are a similar texture to cake.
Cream Cheese Brownies
Dulce de Leche Pistachio Brownies
Chewy Chocolate Walnut Brownies
Individual Chocolate Brownies
Ingredients
- 6 oz semi sweet chocolate chopped
- 1 Cup butter unsalted
- 1 Cup granulated white sugar
- 2 Teaspoons vanilla
- 3 large eggs
- 3/4 Cup all purpose flour
- Pinch salt
- Powdered sugar for dusting optional
Instructions
- Preheat oven to 350 degrees F. Grease an individual brownie pan.
- Add the salt to the flour, mix well and set aside.
- In a medium sauce pan set over medium to low heat, add the chocolate and the butter. Stir until it melts and remove from heat.
- In a large mixing bowl add the eggs, sugar and vanilla. Whisk until just combined, about 30 seconds.
- Add the melted chocolate butter mixture to the mixing bowl and stir until combined.
- Sift in the flour and stir until just combined.
- Pour evenly into 12 individual brownie tins. Bake for about 20 – 25 minutes or until a toothpick inserted comes out with moist crumbs.
- Remove from oven and cool for about 10 minutes before removing from pan. Dust with powdered sugar if desired.
- Will keep in an airtight container for about three days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks for stopping by and hope to see you soon!
