Small batch brownies

http://leitesculinaria.com/107658/recipes-small-batch-brownies.html

• • 113g unsalted butter

  • 42g cocoa powder

  • 225g

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon fine sea salt

  • 1 large egg

  • 60g all-purpose flour

DIRECTIONS

• 1. Preheat the oven to 325°F (165°C) and line a 9-by-5-inch (23-by-13-cm) loaf pan with parchment paper.

  2. Combine the butter, cocoa powder, and sugar in a microwave-safe bowl. Microwave at full power for 30 seconds. Stir the mixture and return it to the microwave for another 30 seconds. Stir again. If the butter isn’t mostly melted, microwave it for yet another 15- to 30-second session. (Alternately, you can melt the butter, cocoa powder, and sugar mixture in a medium saucepan over low heat). Let the mixture cool for 1 minute.

  3. Stir in the vanilla and salt. Then stir in the egg. Finally, add the flour and stir vigorously for about 1 minute, or 50 strokes, until the batter is very thick and smooth and more like a paste than a typical batter.

  4. Scrape the mixture into the loaf pan and bake for about 40 minutes. The top of the brownie surface should appear dry and be starting to crack. Do not overbake because you want the inside to be fudgy. Let the brownies cool completely in the pan.