Chewy Individual Brownies

The eternal brownie dilemma: gooey, chewy, or cakey?
Now, while my favourite brownie recipe ever is still of the Salted Fudgy variety, when necessity in the form of temporary living accommodation with limited baking supplies and only silicone muffin-cases (quel catastrophe, je sais) forced (the word is admittedly relative) me to adapt my usual go-to recipe, the result was surprisingly blog-worthy. The cake-cases mean that the brownies are much more controllable and better-cooked, so they don’t ooze everywhere, and are also slightly more conducive to portion control… unless you then eat two or three at a sitting, which is unfortunately all too easy to do.
This makes about 9 brownie bits and is easily scalable upwards. They taste particularly good after a couple of days. Good luck keeping them that long…


40g dark chocolate
55g butter
120g sugar
1 egg
40g flour

  1. Heat oven to 350 degrees f / 170oC
  2. Melt the chocolate and butter (if in microwave, stir frequently and remove when the chocolate is not yet quite melted, then stir until it does)
  3. Stir in the sugar, then the egg, then the flour.
  4. Spoon into the cases so each is about 2/3 full. It helps if they’re on a tray, particularly a muffin tray, but if you’re using quality silicone cases then this shouldn’t matter. If they’re not quality silicone cases, you can use 2 together to give it more of a firm base.
  5. Bake 25-30 minutes
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