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Do you really need a reason to bake a single chocolatey brownie? One that requires only pantry staples and a toaster oven? A brownie that you don't have to share? Fine, I'll give you a few reasons: It's better than a box mix and only takes about 20 minutes total to make, bake and cool. Brownies are the champions of chocolate cravings, and this one is chewy, chocolatey and fast.

The new easy bake oven

Baking in a toaster oven has a few benefits. Toaster ovens heat more quickly than standard ovens and more evenly than microwave ovens. A small toaster oven won't heat up the whole kitchen when it's really too hot to bake. And baking in a toaster oven is fun. The small size reminds me of my Easy Bake Oven, but it works about a thousand times better.

Metal baking pans for texture

A tiny metal baking pan isn't standard kitchen equipment (Unless you've got an 8-year-old at home; in which case, borrow a cake pan from their Easy Bake Oven set), but a metal pan is the standard for baking brownies because it heats quickly, resulting in crispy-chewy edges that a glass baking dish just won't match. That being said, feel free to use a small, oven-safe ramekin that holds about 3/4 cup if you don't have a small metal pan. Mini pie pans are also great for this brownie and can churn out mini pies for your next pie party.

Bonus butter tip

You can melt the butter for these brownies in the baking pan on top of the toaster oven while the oven preheats, which also does butter duty to grease the pan for baking.

Brownie for One

Makes 1 large brownie

Ingredients:

2 tablespoons unsalted butter

2 tablespoons self-rising flour

2 tablespoons packed brown sugar

1 tablespoon granulated sugar

1 tablespoon unsweetened cocoa powder

1 large egg yolk

1 tablespoon cold coffee or water

1 teaspoon vanilla extract

1 tablespoon semi-sweet chocolate chips or chopped walnuts (optional)

Equipment:

Toaster or regular oven

Mini metal square or round pie pan

Brush

Small mixing bowl

Small whisk or fork

Small spatula

Arrange a rack in the middle of a regular or toaster oven and heat to 350 F. Place the butter in a mini square or round metal pie pan, and place the pan on top of the toaster oven or inside the regular oven as it heats to melt. Pour the melted butter into a small heatproof bowl. Use a brush to coat the pan with the residual butter left in the pan; set aside.

Whisk together the dry ingredients: flour, brown sugar, sugar and cocoa powder in a small bowl until thoroughly combined.

Add the wet ingredients: melted butter, egg yolk, coffee or water and vanilla. Stir with a rubber spatula to combine. Do not overmix.

Pour the batter into the prepared pan. Top with chocolate chips or walnuts if using. Bake for 15 minutes for a gooey center or 20 minutes for a cake-like brownie.

Remove from the oven and cool for 5 minutes before enjoying. Serve with ice cream, if desired.

Recipe notes: Need a self-rising flour substitute? Whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Measure out 2 tablespoons for the brownie. The remaining can be stored in an airtight container for future use.

(Meghan Splawn is the associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)