Lorenas Small Pan Brownies Recipes

GLAZED MINI BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper.
• Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes.
• Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly.
• Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack.
• Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth.
• Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks.

SMALL PAN BROWNIES

Steps:

• 1. Preheat oven to 325 degrees, with the rack in the lower third of the oven.
• 2. Line the bottom of an 8 inch square baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the paper, and sides.
• 3. Slowly melt the butter over low heat. Add cocoa, sugar and salt, stir until mixture is smooth. Remove from the heat, and let cool slightly.
• 4. Stir in the vanilla, and the eggs, beat until shiny and thick, then stir in flour and baking powder. Mix until smooth.
• 5. Spread the batter in the prepared pan, and bake until a toothpick inserted into the center comes out a little moist, about 23 to 25 minutes.
• 6. Cool completely on rack. When cooled lift up the sides of parchment paper to remove the brownies from the pan. Cut into desired size squares.

SMALL BATCH BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
• Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
• Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
• Spread the batter into the prepared pan and sprinkle the candy-coated chocolate candies on top. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes.
• Let cool completely in the pan, then lift out using the parchment paper. Slice in half or into four pieces and serve.

ONE-BOWL SMALL-BATCH BROWNIES

Steps:

• Preheat your oven to 350°F. Lightly grease and line your loaf pan with parchment paper (if you don't care about lifting the brownies out of the pan, you can skip the paper).
• In a medium bowl, combine slightly cooled melted butter and granulated sugar and whisk until well combined. Add egg and vanilla and mix well.
• Add flour, sifted cocoa powder, baking powder, and salt. Stir until just combined.
• Pour batter into prepared pan and smooth it out so it covers most of the bottom. Bake for 20 to 24 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. For fudgier brownies, bake for 19-20 minutes and pull them.
• Cool in the pan for at least 10 minutes before cutting. Enjoy!