Lorenas Small Pan Brownies Recipes

CLASSIC BROWNIES

Steps:

• Center a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil; butter the foil and set aside. Set a heatproof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water). Put the 5 tablespoons of butter in the bowl, add the chocolate pieces, and stir occasionally until the ingredients are just melted-you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water; stir well to combine and ensure that all the chocolate is melted.
• With a spatula, stir the sugar into the chocolate mixture and combine. (Don't be concerned when your smooth mixture turns grainy.) One by one, add the eggs and stir well to combine. Add the vanilla and give the ingredients a vigorous mix before gently stirring in the espresso, if you're using it, then the salt and flour. Stir only until incorporated. Fold in the chopped walnuts.
• Scrape the batter into the pan and smooth the top with the spatula. Bake for 30-33 minutes, or until the top is matte and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool the brownies to room temperature.
• When the brownies are completely cool, remove them from the pan using the foil. Peel away the foil and invert brownies onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.

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.

EASY BANANA BROWNIES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease an 8 inch square pan.
• Melt butter in sauce pan over medium-low heat. Remove from heat, add chips, and stir until melted. Set aside to cool for 5 minutes.
• Lightly beat the egg in a medium bowl. Stir in the brown sugar, banana, vanilla, and salt. Pour the melted chocolate mixture into the banana mixture, and stir until well combined. Add the flour, stirring just until incorporated. Spread the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out with moist crumbs, about 30 minutes. Don't over bake. Remove, and cool pan on wire rack before cutting.