Small Batch Texas Brownies

Texas Brownies or Texas Sheet Cake recipes often make a large quantity. These brownies come together very quickly and yield just the right amount if you’re in the mood for a chocolate treat for 2-4 people.

Slightly adapted from celebratingsweets.com

1/2 cup plus 1 tablespoon all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon salt
4 tablespoons butter
2 1/2 tablespoons unsweetened cocoa powder
1/4 cup hot water or hot strong coffee
2 tablespoons milk 
1 large egg
1/4 teaspoon baking soda
1 teaspoon vanilla extract

Icing:
4 tablespoons butter
2 tablespoons unsweetened cocoa powder
3 tablespoons milk
1/2 teaspoon vanilla extract
1 ½ cups powdered sugar
Pinch sea salt

1. Heat oven to 350°F. Spray an 8×8 baking pan with cooking spray.
2. In a mixing bowl, whisk together the flour, sugars, baking soda, and salt.
3. In a small saucepan, melt the butter. Add the cocoa and whisk together. Add hot water and boil for 30 seconds. Pour over the flour mixture and stir with a wooden spoon.
4. Whisk the milk, egg, and vanilla together in a small bowl. Add the milk mixture into the flour mixture and stir until combined and smooth. Pour into prepared pan and bake for 15 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan.
5. For icing: Sift the powdered sugar into a bowl. Melt the butter in a saucepan and stir in the cocoa. Remove from heat. Add the milk, vanilla, salt, and chocolate mixture to the powdered sugar and whisk until smooth. Pour icing over cake and spread out evenly. Let icing set before serving.