Easy small batch double chocolate brownies with vanilla whipped topping are a classic dessert! Extra fudgy brownies are studded with chocolate chips then topped with stabilized whipped cream and fresh fruit for a decadent treat great for any celebration!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Brownies, One Bowl, Small Batch, Stabilized Whipped Cream
Preheat the oven to 350Fdegrees and adjust the oven rack to the middle position. Create a parchment paper sling for the pan - Cut two pieces of parchment paper as wide as a side of the pan and long enough to hang over the sides. Set the strips crossed in the pan.
Stabilized Whipped Cream
In a small microwave-safe bowl, add the water and sprinkle the gelatin over the top. Allow the gelatin to bloom and absorb the water for 3 to 5 minutes. Once the gelatin is firm, heat for about 5 seconds in the microwave to liquify. Set aside while you start to whip the heavy cream. Do not over-heat.
In a small mixing bowl add the heavy cream. Use a hand held mixer to beat the cream on high until it starts to turn fluffy. While you are still mixing, carefully drizzle in the liquid gelatin, then add in the powdered sugar and vanilla extract. Continue to beat until stiff peaks form. Refrigerate until ready to use.
Brownies
In a microwave-safe bowl, add the butter, sugar, and cocoa powder. Melt in 20-second increments for up to 90 seconds until the butter is melted. Stir after each increment.
Add the egg and vanilla to the chocolate mix and whisk until fully combined. Tip - Mix the egg separately in a small bowl before adding to the chocolate to ensure even distribution.
Sprinkle the flour and salt over the top of the chocolate mixture and whisk until no white streaks remain. Stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 20 minutes, or until the tops are crinkly and a toothpick inserted in the middle comes out with moist crumbs (these are fudgy brownies, so we don't want the toothpick to be clean).
Cool the brownies in the pan on a wire rack for 10 minutes. Use the parchment paper sling to carefully lift the brownies out of the pan and cool completely on the wire rack.
Evenly spread the stabilized whipped cream over the top of the cooled brownies, cut into even squares, garnish with fresh fruit, and Enjoy!
Notes
Serving Size - This is a small batch recipe and tested as such. The brownies can be cut into 4 larger squares (as pictured) or smaller squares for more servings.