If you’re ever hit with a chocolate craving but can’t justify making an entire pan, these Small Batch Brownies are the ultimate solution. They’re rich, fudgy in the center, and have perfectly crackly tops—just what you’d hope for in a brownie, except this recipe makes exactly enough to enjoy fresh-baked treats without leftovers lingering for days. Whether it’s a cozy evening for two or a quick dessert fix for a few close friends, Small Batch Brownies deliver all the decadence of classic brownies in a smaller, more manageable batch that’s easy to whip up with simple pantry staples.
Ingredients You’ll Need
The beauty of Small Batch Brownies lies in their simplicity—each ingredient has a starring role. From rich cocoa powder to melty butter, every item on this list is chosen for maximum flavor and that fudgy, irresistible texture.
- Granulated sugar: Sweetens the brownies and helps create that beautiful shiny, crinkly top.
- Unsalted butter, melted: Adds richness and moisture for a melt-in-your-mouth experience.
- Vegetable oil: Just a touch gives added tenderness and softness to the brownie structure.
- Large egg: Binds everything together and keeps these small batch brownies chewy and rich.
- Vanilla extract: Enhances the chocolate flavor for greater depth and warmth.
- All-purpose flour: The essential backbone that holds the brownies together while keeping them moist.
- Unsweetened cocoa powder: Lends deep chocolate flavor and a classic dark color to the brownies.
- Baking powder: Gives just enough lift so your brownies aren’t too dense, but still satisfyingly fudgy.
- Salt: Balances the sweetness and makes the chocolate pop.
- Chocolate chips (optional): For bursts of gooey chocolate throughout—toss them in for extra decadence.
How to Make Small Batch Brownies
Step 1: Get Your Pan Ready
Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan. For easy brownie removal and clean edges, line the pan with parchment paper, leaving a little overhang on both sides—it works like a handy brownie sling later on.
Step 2: Whisk the Wet Ingredients
In a medium mixing bowl, combine the granulated sugar, melted butter, vegetable oil, egg, and vanilla extract. Whisk everything until the mixture looks smooth and slightly glossy—this step sets the tone for luscious small batch brownies.
Step 3: Sift and Combine the Dry Ingredients
Over the same bowl, sift in the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Stir gently—just until there are no streaks of flour left. Be careful not to overmix, which could make the brownies tough instead of fudgy.
Step 4: Fold in Chocolate Chips
If you’re in the mood for extra melty, chocolatey pockets, fold in the chocolate chips now. This is also your chance to swirl in a spoonful of peanut butter or Nutella for even more indulgence!
Step 5: Spread and Bake
Scoop and spread the batter evenly into your prepared loaf pan. Pop the pan into the oven and bake for 20 to 24 minutes. You’ll know your small batch brownies are ready when a toothpick inserted in the center emerges with a few moist crumbs clinging to it.
Step 6: Cool and Slice
Allow the brownies to cool in the pan for about 10 minutes—this helps them set up. Then, use the parchment overhang to lift them out onto a cutting board. Slice into squares and prepare for chocolate bliss!
How to Serve Small Batch Brownies
Garnishes
These brownies are stunning on their own, but a light dusting of powdered sugar, a drizzle of chocolate sauce, or a scoop of vanilla ice cream can take them to the next level. A sprinkle of flaky sea salt also really emphasizes the richness of the chocolate.
Side Dishes
If you want to make this dessert feel extra special, pair your small batch brownies with fresh berries, whipped cream, or even a tangy raspberry sauce. The tartness balances the sweetness and feels just a bit fancy for a cozy night in.
Creative Ways to Present
Try stacking brownie squares and threading them onto skewers for a fun dessert platter, or arranging them in mini cupcake liners for an elegant tea-time treat. These brownies also make adorable gifts—wrap a few squares in wax paper and tie with a ribbon for a heartfelt gesture.
Make Ahead and Storage
Storing Leftovers
If you have any small batch brownies left (which is rarely the case!), keep them in an airtight container at room temperature for up to 3 days. They’ll stay moist and delicious, perfect for a midweek treat.
Freezing
These brownies freeze remarkably well. Wrap each square individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months and defrost beautifully—just leave them at room temperature for 30 minutes before eating.
Reheating
To revive that fresh-from-the-oven magic, microwave a brownie square for about 10–15 seconds. The chocolate chips will get gooey again, and the edges turn irresistibly soft. Enjoy on its own or with a scoop of ice cream for an instant mini dessert party.
FAQs
Can I double the Small Batch Brownies recipe?
Absolutely! You can easily double the ingredients and bake in an 8×8-inch pan. Keep in mind the baking time may go up by a couple of minutes, so check doneness with a toothpick.
What if I don’t have a loaf pan?
No worries—an 8×4-inch pan or even a few ramekins will work well in a pinch. Just be sure to watch the baking time, as smaller pans or individual portions may bake a bit faster.
How do I make my brownies even fudgier?
For ultra-fudgy small batch brownies, slightly underbake them by a minute or two and let them cool fully before slicing. Adding extra chocolate chips or swirling in a spoonful of Nutella also seriously boosts the gooey factor!
What’s the best way to cut brownies without crumbling?
Let the brownies cool for 10 minutes in the pan, then use a sharp, clean knife wiped with a damp towel between cuts. This keeps your brownie squares neat and bakery-worthy.
Can I make these brownies gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend. As always, check that all other ingredients are gluten-free, and you’re good to go.
Final Thoughts
I hope you’re as excited as I am to try these Small Batch Brownies. They’re rich, satisfying, and oh-so-simple—the perfect cure for a chocolate craving when you just want a few treats instead of a whole pan. Trust me, once you taste that warm fudgy bite, you’ll want to make this recipe a regular in your dessert lineup. Happy baking!
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Small Batch Brownies Recipe
- Total Time: 32 minutes
- Yield: 6 brownies 1x
- Diet: Vegetarian
Description
Indulge in these rich and fudgy Small Batch Brownies that are quick and easy to make. Perfect for a cozy night in or a sweet treat for two!
Ingredients
Dry Ingredients:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup unsalted butter, melted
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Optional:
- 1/4 cup chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and lining it with parchment paper.
- Mix the wet ingredients: In a medium bowl, whisk together the sugar, melted butter, oil, egg, and vanilla until smooth.
- Add the dry ingredients: Sift in the flour, cocoa powder, baking powder, and salt. Stir gently until just combined.
- Optional: Fold in chocolate chips if desired.
- Bake: Spread the batter in the pan and bake for 20-24 minutes until a toothpick comes out with moist crumbs.
- Cool and serve: Let the brownies cool in the pan for 10 minutes, then slice and enjoy!
Notes
- For an extra treat, swirl in peanut butter or Nutella before baking.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 16 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
