Small Batch Brownies

Name: Small Batch Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 ounces semisweet or bittersweet chocolate (coarsely chopped); 1/4 cup unsalted butter (cut into pieces); 1 large egg (at room temperature); 1/2 cup granulated white sugar; 1 teaspoon vanilla extract; 1 tablespoon unsweetened cocoa powder; 1/3 cup all-purpose flour; 1/4 teaspoon salt

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These rich and decadent small batch brownies have shiny crinkly tops and are fudgy and gooey in the middle with thick, chewy corners. This easy brownie recipe can be made in under 30 mins with minimal ingredients perfect for those emergency chocolate cravings!

Craving a sweet treat but don’t want to make an entire pan? This small batch brownie recipe is perfect for those moments when you need a quick chocolate fix without the commitment of a full batch.

These chocolatey brownies are rich, fudgy, and so incredibly easy to make

For more brownie recipes, try my white chocolate raspberry blondies , cherry chocolate brownies or peanut butter cup brownies

Why you will love these small batch brownies

Perfect Portion: This small-batch brownie recipe yields just enough for a couple of servings, making it ideal for those emergency chocolate craving without having a ton of leftovers !
Quick and Easy: With minimal ingredients and no fancy equipment needed, you’ll have delicious brownies ready in no time.
Rich and Fudgy: These brownies are packed with intense chocolate flavor, delivering a decadent, fudgy texture that satisfies any sweet tooth.
Minimal Cleanup: Less mess means less stress. Enjoy your brownies without worrying about a pile of dishes

Ingredient Notes

Chocolate: Use high-quality dark chocolate or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate bars.
Butter: Unsalted butter is preferred for control over the salt content. Make sure it’s melted and slightly cooled before adding to the batter.
White Sugar: Granulated sugar provides sweetness and a chewy texture to the brownies.You can even use half white sugar and half light brown sugar for a chewier texture.
Cocoa Powder: I like to use dutch processed cocoa powder.
Egg: Use large egg at room temperature for even mixing and to achieve the perfect fudgy texture.
Flour: All-purpose flour creates the structure for the brownies.
Vanilla Extract: Pure vanilla extract complements the chocolate and espresso flavors.
Salt: A pinch of salt enhances the other flavors in the brownies.

Step by step Instructions

Here is how to make and bake these small batch fudgy brownies. Start by greasing and lining a 8×4 or 9 x 5-inch loaf pan with parchment paper, leaving a 2 inch overhang on the sides

Step 1: Preheat your oven to 350 degrees F (180 degrees C).

Step 2: Melt chocolate and butter. Melt the chocolate and butter in a double boiler, small mixing bowl placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder until you see no lumps. Next, whisk in the vanilla extract. Set aside to cool slightly.

Step 3:Beat egg and sugar. In a medium sized bowl using a hand mixer or a whisk beat the egg and sugar at high speed for 6-8 mins until tripled in volume and the sugar is completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.

Step 4:Mix wet ingredients to dry. Beat the cooled melted chocolate and butter mixture into the eggs.Finally, stir in the flour and salt making sure not to over mix the batter.

Step 5: Pour the brownie batter. Pour the brownie batter into the prepared baking pan, smoothing the top with the back of a spoon or offset spatula.

Step 6: Bake the brownies. Bake the brownies for about 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Remove from oven and let the brownies cool completely on a cooling rack before cutting into pieces. Enjoy!

Expert Baking Tips

Use High-Quality Chocolate: The flavor and texture of the brownies will benefit from using good quality chocolate chips or chopped chocolate.
Properly measure your flour and cocoa powder – Adding extra flour or cocoa powder will result in dry and cakey brownies.
Use a kitchen scale: For best results I highly recommend using a kitchen scale to weigh the ingredients. They are very affordable and ensure you have the most accurate measurements when baking.
Lining the baking pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked.
Don’t cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
Customize: Add your favorite mix-ins like chopped nuts, chocolate chips, or a drizzle of caramel for extra flavor

FAQ’s

Can I double the recipe?

Yes, this small batch recipe can easily be made into a full batch recipe by doubling the ingredients and baking it in a 8×8 inch square pan.Make sure to add extra 2-3 minutes to the baking time.

Can I use regular unsweetened cocoa powder?

You can, but the color and flavor will not be the same as pictured. I highly recommend dutch process cocoa powder for a richer chocolate flavor.

Why are my brownies not gooey?

You probably baked them for too long. Brownies should came out of the oven slightly under-baked. When you insert a toothpick or cake tester into the bake, it should come out with few crumbs still attached to it. Even if you over-baked them, they will still be delicious!

How to get crinkly tops?

Make sure you beat the egg and sugar together until the mixture is light, pale and fluffy (almost doubled in volume). You want to beat as much air into the egg as possible, just like you do when making meringue.

Can I add nuts to the brownies?

Absolutely! Chopped nuts like walnuts, pecans or even semi sweet chocolate chips would make a great addition to these brownies for added crunch and flavor.

What size pan is best for these brownies?

Small batch brownies can be made in an 8×4 inch loaf pan, or in a 9×5 inch loaf pan. Keep in mind they will be slightly thinner if made in a 9×5.

Storing And Freezing

Store these small batch fudge brownies in an airtight container at room temperature for up to 4 days, or keep them in the fridge, for up to a week.

They can also be frozen for up to 3 months. Wrap each slice into a double layer of clingfilm and cover with kitchen foil. Thaw them in the fridge overnight and bring to room temperature before serving.

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag m