Small and Selfish Brownie


got a request from someone, she wants a brownie recipe but afraid that most of the recipe won’t fit her small oven, as you can find many recipe use a big pan like 23×33 cm (9×13 inch). So, I think about this recipe, the size of the pan is just 16X16 cm, very small one. The recipe from …………….the book that I bought a long time ago (I really want to try this brownie recipe and this is the reason for buying this book, now the book serve its purpose). This is a light texture brownie but full flavored (I use 70% cocoa chocolate but you can use other kind of chocolate), I almost finish all the brownie by now, so can I call this brownie “selfish brownie” because I don’t have enough to share with anyone.

Small and Selfish Brownie

Make 16X16 cm

120 g

Salted butter

85 g

All purpose flour

15 g

Cocoa powder (Dutch processed)

60 g

Semisweet chocolate

60 g

Pecan nut


Egg yolks


Egg white

120 g


½ tsp

Vanilla extract

Pan preparation: 16 x 16 cm pan lined with baking paper

Preheat oven: 180°C

Sift all purpose flour and cocoa powder together.

1. Toast the nut in 180°C oven for 5-6 minutes until fragranced, then chop

2. Put the chocolate into a bowl over the hot water to melt then add the butter and stir to melt the butter.

3. Mix the flour mixture into the chocolate mixture.

4. In a large bowl, whisk together egg yolks and half of the sugar until light in color, then add the chocolate mixture, stir to combine.

5. Make the meringue by beating the egg white with the rest of the sugar until soft peak form.

6. Fold 1/3 of the meringue into the chocolate mixture to lighten it, then add half of the rest fold to combine. Add the rest of the meringue with the nut, fold to combine and pour into the prepared pan.

7. Bake for 35-40 minutes (the book suggest 25-30 minutes but mine using more time) until the top is spring lightly when touch and the cake taster come out with a little crumb.

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