Jul 16
(via Refrigerator Bread and Butter Pickles)
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(via Refrigerator Bread and Butter Pickles)
When you're in the mood for something chocolatey but don't want to make a big batch, these Small Batch Brownies are ideal. They are incredibly simple to make, rich, and fudgy.
Ingredients: 1/4 cup 4 tablespoons unsalted butter. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/8 teaspoon salt. 1/4 teaspoon vanilla extract. 1 large egg. 1/4 cup all-purpose flour. 1/4 cup chocolate chips optional.
Instructions: Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius and line a small, roughly 6 by 6 inch baking pan with parchment paper. The butter should be melted in 20-second increments in a microwave-safe bowl. Add the salt, cocoa powder, and granulated sugar to the melted butter and stir until thoroughly mixed. Mix in the large egg and the vanilla extract until the batter is smooth. Add the all-purpose flour and fold gently until no flour streaks are visible. Take care not to blend too much. To add even more chocolate flavor, feel free to fold in the chocolate chips. Transfer the brownie mixture into the baking pan that has been preheated and level it out. Bake for 18 to 20 minutes in a preheated oven, or until a toothpick inserted in the center emerges with a few moist crumbs still attached. After taking the brownies out of the oven, allow them to cool in the pan for a short while. After the brownies have cooled down a bit, carefully lift the parchment paper and take them out of the pan. Transfer them to a wire rack to finish cooling. Cut the brownies into four or five pieces, then dig in!
Prep Time: 10 minutes
Cook Time: 20 minutes
A Concise Blog
You can make these vegan small batch chocolate chip cookies when you want something sweet but don't want to make a whole batch. There are lots of dairy-free chocolate chips in these soft, chewy cookies.
Ingredients: 1/4 cup all-purpose flour. 2 tablespoons vegan butter, softened. 2 tablespoons brown sugar. 1 tablespoon white sugar. 1/8 teaspoon baking soda. 1/8 teaspoon salt. 1/4 teaspoon vanilla extract. 2 tablespoons dairy-free chocolate chips.
Instructions: Set the oven to 350F 175C and heat it up. Mix the vegan butter, brown sugar, and white sugar together in a small bowl until the mixture is smooth. The vanilla extract should be added. Mix the flour, baking soda, and salt in well after adding them. Add the chocolate chips that don't contain dairy and mix them in. Cut the dough into six equal pieces, and then roll each piece into a ball. Cover a baking sheet with parchment paper and place the dough balls on it. Leave space between each cookie. Make each ball of dough a little flatter with the back of a spoon. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.
Prep Time: 15 minutes
Cook Time: 10 minutes
kapi olani
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What was the biggest lesson you learned when scaling your canning operations?
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RTD coffee producers face unique challenges with temperature sensitivity and oxidation. Proper packaging techniques help preserve aroma and flavor for longer.
Eazy Canning offers compact, high-quality filling and canning solutions tailored for breweries, restaurants, and small to medium beverage pr
Healthy Mini Vegan Chocolate Cupcakes (Small Batch Recipe)
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Two new liqueurs are currently macerating and developing their own personalities.
✨ Miragio combines watermelon and vodka to create a bright, refreshing and summer-inspired character.
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