The Best Small Batch Brownies Recipe
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This is THE BEST small batch brownies recipe you can get your hands on! If you’re like my family, there are only three of us, and it can sometimes be hard to get through a big ‘ol pan of rich brownies. I love this recipe because I can make super chocolatey, ultra fudgy brownies without any the leftovers. The bonus is they stay fresher too because they’re not hanging out as long!
These brownies are the perfect treat to nibble on while watching your fave Bravo show, or with a little homemade iced latte while diving into your latest BookTok read.
If you love this recipe, check out my favorite small batch chocolate chip cookies to keep these good vibes going!
Why You’ll Love This Recipe
- You get to satisfy your chocolate craving without the leftovers.
- This recipe is super easy to make and can be made in either a small 6″ cake pan or a loaf pan! This recipe makes 8 perfect brownies with crackly tops, moist crumbs, and rich chocolate flavor!
- No mixer is required, and it takes about 10 minutes to mix up!
- This is the perfect recipe to make when it’s only you in the house or if you’re running low on ingredients.
How To Make Small Batch Brownies
Full ingredient amounts and instructions for this small batch brownie recipe can be found on the recipe card at the bottom of the post.
Ingredients
- Semisweet chocolate chips: Add fudgy chocolate flavor and help create a shiny, crisp crust. Semisweet chocolate bars work well, too!
- Unsalted butter: Creates chewy, fudgy brownies without greasiness. Unsalted helps control the salt.
- Unsweetened cocoa powder: Enhances chocolate flavor when bloomed in warm chocolate.
- Granulated sugar: Sweetens and combines with the egg for a shiny, crisp crust.
- 1 Large Egg: Binds ingredients and works with sugar for the perfect crust.
- Vanilla extract: Adds warmth and flavor.
- Kosher salt: Balances sweetness and bitterness. Use coarse salt or half the amount called for if using table salt.
- All-purpose flour: A small amount keeps brownies fudgy yet structured.
Tip: I like using unsalted butter to control the amount of salt in the brownies.
Instructions
Step 1:
Preheat the oven to 325℉ adjust the oven rack to the middle position.
Prep an 8″ x 4″ loaf pan by lining the bottom and two sides with parchment paper, leaving enough paper hanging over the sides to make a sling.
Spray the parchment paper with cooking spray.
Tip: If using a 6″ cake pan, just line the bottom of the pan with parchment.
Step 2:
In a microwave-safe bowl, heat the unsalted butter and the chocolate chips for 1 minute until melted. Add an additional 15 seconds if the chocolate chips need to melt further. Whisk until smooth.
Step 3:
While the chocolate is melting, whisk the egg and sugar together in a separate bowl for about 30 seconds to dissolve the sugar slightly. The mixture will be pale yellow. Set aside.
Step 4:
Add the cocoa powder to the warm melted chocolate mixture (around 100°F to 105°F) and whisk until smooth. Add the kosher salt and vanilla and whisk until incorporated.
Step 5:
Pour the chocolate mixture into the egg mixture and whisk until the mixture is thoroughly combined, smooth, and shiny.
Add the flour to the chocolate mixture and, using a rubber spatula, gently fold the dry ingredients into the melted butter and chocolate mixture until just combined. Do not overmix.
Step 6:
Pour the brownie batter into the prepared pan and bake for 30 minutes at 325°F.
The brownies are done when the edges are slightly puffed, the top is shiny and crackly, and a toothpick inserted in the center of the brownies comes out with fudgy crumbs clinging to it.
Allow the brownies to cool to room temperature, about 2 hours, before removing from the pan and slicing.
Storage
Wrap any leftover brownies individually in plastic and store them in an airtight container for up to three days. These brownies dry out quickly, so the best way to maintain their fudgy texture is by wrapping them well and eliminating as much air as possible.
Pro Tips For Making The Best Small Batch Of Brownies
- Mix with Care: When combining the wet and dry ingredients, fold them gently until JUST combined. Overmixing can lead to tough brownies, so be cautious not to overdo it.
- Don’t Overbake: Keep a close eye on your brownies as they bake. Since they are small and bake quicker than larger batches, they can become overbaked and dry if left in the oven for too long. To test for doneness, insert a toothpick into the center. It should come out with a few fudgy crumbs clinging to it, not clean.
- Allow The Brownies to Cool Completely Before Cutting: This allows the brownies to set properly, resulting in clean and neat slices, and a perfect fudgy texture.
Variations and additions
- Swap the semisweet chocolate chips for dark chocolate chips.
- Semisweet or bittersweet chocolate bars can be used in place of the chocolate chips.
- Add espresso powder to the melted butter and chocolate mixture to make mocha brownies. Start with a 1/2 a teaspoon and give it a taste. Add more if desired.
- Mix in some fun additions like chocolate chunks, toasted nuts, peanut butter chips, or chopped chocolate or white chocolate pieces.
FAQs
Either overmixing occurred or the brownies are overbaked. You want to make sure to gently fold in the flour until JUST mixed, that way too much gluten doesn’t form. When testing for doneness, use a toothpick inserted in the center and make sure there are still moist and fudgy crumbs attached. The toothpick should not come out clean.
Yes! It will make the brownies thinner and shorten the baking time. Start checking for doneness around the 20-25 minute mark.
Yes! Your brownies can be wrapped individually in plastic and stored in the freezer for up to a month.
More Small Batch Recipes
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Fudgy Small Batch Brownies
Ingredients
- 4 ounces semisweet chocolate chips or semisweet
- baking bar
- 4 tablespoons unsalted butter
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse kosher salt
- 1 large egg
- 6 tablespoons granulated sugar
- 4 tablespoons all purpose flour
Instructions
- Preheat the oven to 325℉ and adjust the oven rack to the middle position. Prep an 8x 4" loaf pan by lining the bottom and two sides with parchment paper, leaving enough paper hanging over the sides to make a sling.
- Melt the chocolate and butter for 1 minute in the microwave, adding 15 additional seconds if needed to get the mixture melted and smooth.
- While the chocolate is melting, whisk together the sugar and egg until smooth and pale yellow, about 30 seconds.
- Add the cocoa powder to the warm chocolate and whisk until smooth.
- Add the vanilla and salt to the chocolate mixture and whisk to combine.
- Pour the chocolate mixture into the egg mixture and whisk until smooth and shiny.
- Add the flour, and using a rubber spatula, fold in the flour until just incorporated into the batter.
- Pour the brownie batter into the prepared pan and bake for 25-30 minutes at 325℉ until a toothpick inserted in the center comes out with fudgy crumbs, not clean.
- Allow the brownies to cool for 2 hours before slicing.
