For a sweet craving for us, brownies regularly make the list. We like to eat them plain, but others enjoy these with vanilla ice cream or even a vanilla frosting. We use muscovado sugar, a type of brown sugar, to give it a deeper, more complex flavor. If you don’t have any, you can easily substitute it with regular dark-brown sugar.
Prep Time: 15 minutes
Cooking Time: 30-40 minutes in a ramekin; 15-20 minutes in an 8-inch cake pan
Servings: 1 recipe
- 10 Tbsp. butter
- 2/3 cup white sugar
- 1/3 cup muscovado sugar (or dark-brown sugar)
- 3/4 cup cocoa
- 1/2 tsp. vanilla powder (or 1 tsp. vanilla extract)
- 2 eggs
- 1/2 cup flour
- (Optional: Nuts)
- Small pot for stovetop
- Measuring cup(s)/spoons
- 4 Ramekins or 1 8-inch cake pan
- Sturdy wooden spoon
- Butter spray or oven-safe baking paper
- Preheat the oven to 350F. Spray ramekins (or cake pan) or line with oven-safe baking paper.
- On medium-high heat, melt the butter. Don’t let it get too hot or burn. As soon as it’s melted, remove from heat and stir in the white sugar and muscovado sugar. Incorporate it very well. Add the vanilla powder (or extract) and stir.
- Check the temperature of the batter, if it’s too hot to touch, let it cool slightly so it won’t cook the eggs. Otherwise, beat in the eggs one at a time, mixing very well after each addition. Add the cocoa and incorporate. Then add the flour, stiring to incorporate gently. Divide batter evenly between the 4 ramekins. Or pour all batter in the cake pan.
- Bake at 350F for 30-40 minutes for ramekins. Bake at 350F for 15-20 minutes for the cake pan. If you like your brownie fudgey, cook less; if you like it more cake-like, cook longer. Check your doneness with a toothpick or knife. Allow to cool and enjoy!