Boxed Brownies for 2 | Only Use a Quarter of the Mix

Because I don’t want to be left with an entire pan of brownies.

Just a quick tip! I prefer to not use an entire box of brownies—it's too much for one (and tempting), so I quarter it.

Turns out just as good. Gooey center, crunchy edges, and heavenly. And I can repeat this 3x more when the craving hits.

Yes, I'm left with a beaten egg in the fridge, but that just means I have a beaten egg ready for me to use the next morning for breakfast!

It’s as simple as it gets. Here’s how I quarter it:

Ingredients

• 1 Heaping Cup of Brownie Mix (I use Ghiradelli Brownie Mix) (145g)

• 1 Tbsp water

• 2 Tbsp vegetable oil (1/8 cup)

• 1 Tbsp egg, whisked & beaten

• Optional: chopped nuts

Instructions

Preheat oven to 325°F. Mix all ingredients and pour it into a greased mini ramekin or loaf pan.

So as long as the brownie batter is about 1 inch thick, with space for the brownie to rice. I used a mini, long ramekin the length of my hand (5 inches long, 1 inch deep). I bought it from Daiso.

Bake a for a minimum of 15-25 minutes. All ovens differ, so once 15 minutes pass, check the brownie. You know it’s ready to come out of the oven when the edges harden, the top layer forms a very thin, crispy layer, and the center is gooey.

Let it cool down for 30 minutes (it will finish baking as it cools), and enjoy!