To be very honest with you, the title of this post should probably be "6 Brownies," but because I am a glutton, it is not.
The original-sized recipe came from my mother-in-law and is appropriately entitled "Friendship Brownies." I think it's because you can mix up all the dry ingredients, then gift it with instructions on how to get them baked, thereby securing yourself oodles of friends. Many a happy day found David and I opening a care package from Virginia with some "friendly" mix in it. It's a great recipe and so easy, because its chocolateyness comes from cocoa and the fat is oil, so there's no melting, no stirring, no tempering -- just one bowl and a whisk.
So here's a tip: if you want to make smaller batches of brownies but don't have a tiny pan, cupcake tins work just fine. If you're an edge person (like David), bake them straight in the greased pan. If you're a middle person (like me), use cupcake liners, which will block some of that exterior crusting.
4 (fine, 6) Friendship Brownies
(Total prep/bake time: 30 minutes)
1/3 cup flour
1/4 cup each brown sugar, white sugar, and cocoa
1/3 tsp each salt and baking powder
1 large egg
1/4 cup vegetable oil
1/3 tsp vanilla
3 Tbsp chocolate chips
- Preheat oven to 350º. Mix together dry ingredients (flour through powder).
- Add egg, oil, and vanilla. Whisk well (dough will be thick). Stir in chips.
- Divide between 4 (ok, 6) cupcake tins. Bake 14-20 minutes.
I know 14 - 20 minutes may seem like a pretty big window for baking time, but brownies are a deeply individual thing. If you like yours closer to batter than baked good, take them out when they're still jiggly and let them rest -- they'll continue to cook a bit out of the oven. If you're a cakey type (for some unfathomable reason), air on the lengthier side.