We all have bad days sometimes. And sometimes, at the end of a bad day, all you want to do is eat a whole pan of brownies. But, the more sensible part of your brain argues, you can’t just eat a whole pan of brownies! And truly, it’s not the wisest nor healthiest decision you can make. Ah, your reptilian brain argues back, but what if it’s a really small pan???

Enter this recipe from The Complete Cooking for Two Cookbook by America’s Test Kitchen. It makes a small batch that’s baked in a bread loaf pan.

And there is plenty of truth in advertising here. Just inside that brownie brick is a wonderfully fudgy, gooey, velvety interior. Since the recipe came from a cookbook on cooking for two, my spouse argued that we should each eat half of it. We settled on one third each, however, with a piece each for work the next day. This was sensible enough, but we still demolished most of it in one sitting, so I’m not sure how sensible we really were. Still, I have no regrets.

3 1/2 oz. semisweet chocolate, chopped
4 tbsp. unsalted butter, cut into 4 pieces
1 tbsp. unsweetened cocoa powder
1/2 c. + 2 tbsp. sugar
1 egg
1 egg yolk
1 tsp. vanilla extract
1/4 tsp. salt
1/2 c. flour

Preheat the oven to 350F and set the rack to the middle.

Make a foil sling for the loaf pan by folding 2 long sheets of aluminum foil and lay them in the pan perpendicular to each other with extra foil hanging over the sides. Push the foil into the corners and up the sides, smoothing flush to the pan. Grease the foil.

Microwave the chocolate, butter, and cocoa in a bowl, stirring occasionally, until melted and smooth (1-3 minutes). Let cool slightly.

Whisk together the sugar, egg, egg yolk, vanilla, and salt until combined. Add the melted chocolate mixture. Stir in the flour.

Transfer the better to the prepared pan. Spread it into the corners and smooth the surface.

If you have a 9×5-inch pan, bake for 19-23 minutes and rotate the pan halfway through. If you have an 8.5×4.5-inch pan, aim for 24-28 minutes. It’s done when a toothpick inserted in the center comes out with a few moist crumbs attached.

Let the brownies cool completely in the pan on a wire rack. Then, remove using the foil.

Cut into 2-inch squares and serve, if you’re feeling civilized. If not, just sit yourself down with the whole brick and a glass of milk and go to town.