Small Batch Brownies

Listen, I get it, sometimes you just need a rich, chocolatey brownie without making a whole tray that’ll tempt you for days. That’s why I swear by my small batch brownies recipe. It’s my go-to when that craving hits, and trust me, these are the fudgiest, most decadent little squares of joy you’ll ever make. Perfect for two (or, okay, maybe just you, no judgment here).

I’ve tested this recipe more times than I can count, tweaking it until it’s just right, thick, shiny crust, deep chocolate flavor, and that melt-in-your-mouth texture. And the best part? You probably have everything you need already in your pantry. No fancy ingredients, no complicated steps, just pure, simple brownie magic in under an hour. Plus, no leftovers means no guilt (or at least, less guilt).

Whether you’re baking for a cozy night in or need a quick dessert fix, these brownies are the answer. Let’s get started!

Table of Contents

Why You’ll Love These Small Batch Brownies

Listen, I’m obsessed with these brownies for so many reasons, and once you try them, you will be too. Here’s why:

• Just the right amount: No more staring at a half-eaten pan of brownies for days. This recipe makes six perfect squares, enough to satisfy your craving without the temptation (or waste).
• Fudgy perfection: That crackly top? The gooey center? It’s all thanks to the extra egg yolk and melted butter-sugar combo. These brownies are like little chocolate clouds.
• Quick & easy: From bowl to oven in 15 minutes flat. No mixer, no fuss, just one bowl and a whisk.
• Pantry staples: Flour, sugar, cocoa powder… chances are you’ve got everything already. No special trips to the store!

Seriously, these are the brownies I make when I need chocolate now. They never disappoint.

Ingredients for Small Batch Brownies

Okay, let’s gather everything you’ll need for these little chocolate miracles. Here’s the lineup, and trust me, every ingredient plays a crucial role in creating that perfect fudgy texture:

• 1/2 cup (60 g) all-purpose flour – spooned and leveled, please! No packing it down.
• 1/4 teaspoon salt – just enough to make the chocolate flavors pop.
• 1/4 teaspoon baking powder – our tiny lift for that perfect crumb.
• 1/4 cup (22 g) unsweetened cocoa powder – sifted first to avoid lumps. Use the good stuff, it makes all the difference!
• 6 tablespoons (85 g) unsalted butter – melted and slightly cooled. Real butter only, no substitutes!
• 1 tablespoon (14 ml) canola or vegetable oil – the secret to that shiny top.
• 3/4 cup (149 g) granulated sugar, divided – yes, we’re splitting it, trust the process.
• 1 large egg – room temperature if possible.
• 1 large egg yolk – the extra yolk is our fudgy magic wand.
• 1 teaspoon vanilla extract – the flavor booster.
• 1/4 cup chocolate chips – because more chocolate is always better.

See? Nothing weird or hard-to-find. Just simple ingredients coming together to create something extraordinary. Now let’s get mixing!

Ingredient Substitutions

Okay, let’s talk swaps, because sometimes you’re out of butter at 10 pm and NEED brownies now. Here’s what works (and what doesn’t):

• Butter: Coconut oil works in a pinch, but your brownies will taste slightly coconutty (not necessarily a bad thing!). Margarine? Please don’t, the texture turns weirdly greasy.
• Chocolate chips: Dark chocolate chunks add sophistication, while white chips make them sweeter. Chopped chocolate bars work too, just avoid anything above 70% cacao unless you like bitter edges.
• Cocoa powder: In emergencies, you can use hot chocolate mix, but cut the sugar by half; it’s already sweetened. The texture will be lighter, almost cakey.
• Egg yolk: Out of eggs? Try 1 tablespoon of mayonnaise per yolk (sounds wild, but it works!). The brownies stay moist but lose some richness.

Remember: every swap changes the final product slightly. But hey, imperfect brownies are still brownies!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for these brownies. Just grab these basics (and yes, that loaf pan size matters!):

• 9×5-inch loaf pan – the perfect size for our small batch. Metal works best for even baking.
• Parchment paper – for easy lifting and clean slices.
• Mixing bowls – one large, one medium. I like glass or stainless steel.
• Whisk – a good old-fashioned wire one does the trick.
• Saucepan – for melting our butter-sugar mixture.
• Spatula – to scrape every last bit of batter into the pan.

That’s it! Now let’s make some magic.

How to Make Small Batch Brownies

Alright, let’s get down to the good stuff, making these irresistible brownies! Follow these steps carefully, and you’ll have perfect fudgy squares in no time. I’ve learned through (many) batches that the little details make all the difference here.

Step 1: Prep the Pan and Dry Ingredients

First things first, preheat your oven to 350°F. While it’s heating up, let’s set ourselves up for success. Line that 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides (this’ll be your “handle” later). Lightly spray it with nonstick spray, just a quick spritz so the edges don’t stick.

Now, grab your medium bowl and sift together the flour, salt, baking powder, and cocoa powder. Yes, sifting! I know it’s tempting to skip, but trust me, it prevents those pesky cocoa clumps. Set this aside, we’ll come back to it soon.

Step 2: Melt Butter and Sugar

Here’s where the magic starts. In your saucepan over medium heat, melt the butter, oil, and 1/4 cup of the sugar together. Stir frequently until the butter’s fully melted and the sugar starts to dissolve, about 2-3 minutes. You’ll see it get slightly shiny. Don’t let it bubble too much! As soon as it’s smooth, take it off the heat and let it cool for a minute (we don’t want scrambled eggs in our batter).

Step 3: Combine Wet and Dry Ingredients

In your large bowl, whisk together the egg, egg yolk, vanilla, and remaining 1/2 cup sugar until it’s pale and slightly thickened, about 30 seconds of vigorous whisking. Now, here’s the key part: slowly drizzle in the warm butter mixture while whisking constantly. This tempers the eggs so they don’t cook prematurely.

Add the dry ingredients all at once, then gently fold with your spatula until just combined, a few flour streaks are okay! Overmixing makes tough brownies. Fold in the chocolate chips last, reserving a few for the top if you’re feeling fancy.

Step 4: Bake and Cool

Pour the batter into your prepared pan, smoothing the top. Bake for 25-28 minutes. You’re looking for:

• Edges that pull slightly away from the pan
• A top that’s shiny and crackly (like a dried riverbed!)
• A toothpick that comes out with moist crumbs, not wet batter, but not clean

This is crucial: let them cool completely in the pan, at least 2 hours. I know, it’s torture, but cutting warm brownies is a one-way ticket to crumbly town. The wait ensures those perfect, fudgy squares.

Tips for Perfect Small Batch Brownies

After baking more batches than I can count (all in the name of research, of course), I’ve picked up some game-changing tricks for the best small batch brownies every single time:

• Splurge on Dutch-process cocoa: That deep, rich flavor comes from alkalized cocoa powder. Regular works, but trust me, this upgrade is worth it.
• Check early, check often: Start testing at 23 minutes. Ovens vary, and overbaking is the enemy of fudginess!
• Let them cool completely: I know it’s hard, but those 2 hours let the center set properly. Warm brownies = fallen soufflé vibes.
• Room temp eggs are key: Cold eggs can make the butter seize up. No time to wait? Just soak them in warm water for 5 minutes.
• Cut with a plastic knife: Sounds weird, but it glides through cleanly without tearing that gorgeous crackly top.

Follow these, and you’ll be the brownie whisperer in no time!

Storing and Reheating Small Batch Brownies

Here’s the good news: if you somehow have leftovers (big “if” in my house), these brownies keep beautifully! Just let them cool completely, then store in an airtight container at room temp for up to 3 days.

Pro tip: slip a piece of bread in the container, it keeps them soft by absorbing excess moisture.

Want that fresh-from-the-oven feel? Pop a cold brownie in the microwave for 10 seconds, just enough to warm the center into gooey perfection again. For a crispier edge, a quick 30-second toast in the air fryer works magic. Either way, maybe hide them from your future self… or don’t. I won’t tell.

Small Batch Brownies FAQs

I get questions about these brownies all the time, here are the ones that pop up most often with my honest, tried-and-true answers:

• “Can I double this recipe?” Absolutely! Double everything and use an 8×8-inch pan instead. Bake time might increase by 5-8 minutes, just watch for that shiny, cracked top.
• “Why add oil if we’re already using butter?” Great question! The oil keeps the crumb extra moist (butter alone can dry out), and it gives that gorgeous glossy crust we all love. Science + deliciousness!
• “My brownies came out cakey. What went wrong?” Probably overmixing or overbaking. Next time, fold the batter just until combined (streaks are fine!), and pull them out when the center still jiggles slightly.
• “Can I freeze these?” You bet! Wrap cooled brownies tightly in plastic, then foil. They’ll keep for 3 months. Thaw at room like me.
• “No loaf pan, can I use something else?” A 6-inch round cake pan works in a pinch (adjust bake time to 20-25 mins). Muffin tins? Sure, but they’ll bake faster, start checking at 15 minutes!

Still stumped? Drop your question in the comments. I love troubleshooting brownie emergencies!

Nutritional Information

Just a heads up, these numbers are estimates (because let’s be real, who measures chocolate chips exactly?). Per glorious brownie:

• Calories: 260
• Fat: 12g (7g saturated)
• Sugar: 20g
• Protein: 3g

Not health food, obviously, but worth every delicious bite! For precise counts, plug your exact ingredients into a calculator. Now go enjoy that fudgy goodness guilt-free.

Final Thoughts

There you have it, my absolute favorite small batch brownie recipe that never lets me down. Whether it’s a midnight craving or a last-minute dessert emergency, these little squares of joy always come through. I love how simple they are to make, yet they taste like something from a fancy bakery.

Give them a try and let me know how yours turn out! Did you get that perfect crackly top? Add any fun mix-ins? I want to hear all about your brownie adventures. And if you’ve got any tweaks that worked for you, share those too, I’m always experimenting with new variations! Don’t forget to follow me on Pinterest for more easy recipes.

Now go grab that whisk and start melting some butter. Your perfect small batch of fudgy, chocolatey happiness is just 30 minutes away…

Print