Recipe: A small batch of fudgy brownies, just for you

Brownies! How can you not love them? They are chewy, fudgy, and oh-so chocolatey! They are so easy to make and are perfect for when you are craving something special. The sea salt flakes give these brownies a little extra strength – and it's amazing!

This small batch recipe is perfect for when you're not planning to feed a crowd. It is inspired by several different brownie recipes I've tried over the years - and this scaled down recipe might be my new favourite! The tin I used measures 11 x 17cm at the base, so anything around that size should do perfectly!

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As far as milk and yoghurt goes, I prefer to use plant-based options. Almond milk and soy yoghurt are my go-tos, and I used both when I made these brownies. You can use whatever kinds you want, of course!

I used Hershey's semi sweet chocolate chips for this recipe, but if you prefer a different type of chocolate you should definitely change it up! And if you pair a vegan-friendly chocolate option with the plant-based dairy alternatives you suddenly have a vegan brownie recipe!

Small batch of fudgy brownies

Chewy, fudgy and oh-so chocolatey!

Prep time10min

Cook time20min

Total time30min

Serves6

Ingredients

• 65g all-purpose flour
• 35g cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 55ml milk
• 40g natural yoghurt
• 120g sugar
• 50g chopped chocolate
• 30g coconut oil
• 1 tsp vanilla extract

Instructions

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1. Preheat oven to 180°C
2. Mix flour, cocoa powder, baking soda and salt. Set aside.
3. Place milk, yoghurt, sugar and coconut oil in a pot over low/medium heat. Stir often until everything is melted together in a glossy mixture.
4. Add in the chopped chocolate and remove from the heat. Stir until melted and smooth.
5. Combine the chocolate mixture with the dry ingredients and stir until all the lumps are gone.
6. Transfer to the baking tin, spread the mixture to all sides and smooth the top.
7. Bake for about 20 minutes
8. Leave the brownies to cool. Putting in in the fridge for a couple of hours - or even overnight - makes them even better!

Recipe by

Helene Helle

Enjoy!