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This small batch brownies recipe will blow your mind. Made with simple pantry ingredients and baked in a loaf pan, these brownies come out ultra fudgy, chewy, and packed with rich chocolate flavor every single time.
I’ve tested this recipe more than 15 times (purely for research… obviously), tweaking the brownie batter, bake time, and sugar ratios until it was absolutely perfect. If you’re craving fudgy brownies without ending up with a ton of leftovers, this is the recipe you’ll come back to again and again.
Since you’re here I know you will also love these other small batch recipes! Try this small batch chocolate chip cookies recipe, small batch snickerdoodle cookies, small batch brownies cookies, and even this small batch Nutella brownie recipe.
Great small batch recipe- came together fast, fit my loaf pan, and brownies were rich, melty, and cocoa-y. Love that you can double for 8×8. I used Droste dutched cocoa, and Ghirardelli 60% chips and added walnuts. Nice crackly top- just perfect a few minutes out of the oven and held up really well the next day. I can control the sweetness by changing the kind of chocolate chunks or chips.
Why you’ll love these small batch brownies
- Ultra fudgy & chewy: A combination of unsalted butter, oil, and brown sugar creates the perfect chewy texture.
- Crinkly top: Properly whisking the egg mixture and sugars gives you that classic crackly surface.
- One-bowl recipe: Minimal dishes, everything comes together in a microwave-safe bowl.
- Loaf pan friendly: No special pans required, just a parchment-lined loaf pan.
- Perfect portion size: No ton of leftovers, just rich, chocolatey brownies when you want them.
Let’s Chit Chat!
I’m a huge fan of small batch recipes because it’s usually just me and my husband, Kyle, at home. A full pan of brownies sounds great in theory… until you’re staring at leftovers for days. This recipe gives you just enough brownies to satisfy that chocolate craving without waste, and somehow, they taste even better the next day. It’s the perfect balance of indulgent but practical, which is exactly why I keep coming back to it.
Why These Brownies Are So Fudgy (And Never Dry)
The secret to these small batch brownies is using both butter and oil, which keeps the brownies moist even after cooling. Brown sugar adds chewiness, while Dutch-process cocoa powder gives deep chocolate flavor without bitterness. Baking at a slightly lower temperature and pulling the brownies when a toothpick shows moist crumbs ensures they stay fudgy instead of dry.
Ingredients for these perfect brownies
Table of Contents
- Why you’ll love these small batch brownies
- Why These Brownies Are So Fudgy (And Never Dry)
- Ingredients for these perfect brownies
- Should I Use a Kitchen Scale for Baking These Loaf Pan Brownies?
- How to make this small-batch brownies recipe?
- Recipe Tip
- Frequently asked questions – FAQ
- Fun brownie variations
- Easy small batch brownies recipe Recipe
Here’s what you’ll need to make these small batch brownies. For the full, detailed ingredient measurements, make sure to scroll down to the recipe card!
- Butter & oil: A combination of unsalted butter and oil gives us that perfect chewy and fudgy texture.
- Brown sugar & granulated sugar: The blend of these sugars gives us the crinkly top and the right balance of sweetness for a chewy brownie.
- Egg: Use a large egg at room temperature to ensure smooth batter consistency.
- Vanilla extract- This will help add a bit of depth of flavor to our brownies.
- Cocoa powder-Use high-quality cocoa powder (I recommend Dutch-process cocoa for the best chocolate flavor).
- Flour– All-purpose flour works great for this recipe for that ultimate chewy texture.
- Salt– A pinch of salt balances out the sweetness and enhances the chocolate flavor.
- Chocolate chips or chocolate chunks– I love using chopped-up chocolate bars (rather than just chocolate chips) to create those stunning pools of chocolate inside the brownies.
Should I Use a Kitchen Scale for Baking These Loaf Pan Brownies?
Using a kitchen scale can improve accuracy and consistency, yielding brownies that look and taste just like the ones I made in these photos. Here are some benefits:
- Precise Measurements: It ensures you measure ingredients like flour and cocoa powder correctly because there can often be discrepancies in the grams measurement when you use cup measurements.
- Consistency: Weighing ingredients gives you reliable, perfect results every time.
How to make this small-batch brownies recipe?
It’s so easy to make these brownies at home. Follow these simple steps, and you’ll be indulging in fudgy brownies in no time!
- In a microwave-safe bowl, melt the butter and oil together until smooth. You can also use a double boiler.
- Add both the granulated sugar and brown sugar to the melted butter mixture and whisk until fully combined, about 3 minutes.
- Stir in the egg and vanilla extract and whisk until just combined.
- Fold in the flour, cocoa powder, and salt until the flour mixture disappears.
- Mix in the chopped-up chocolate chunks to combine.
- Pour the brownie batter into a parchment paper-lined loaf pan and bake at 325°F for around 25 minutes. Check for doneness by inserting a toothpick into the center since baking time may vary depending on your oven. You should have a few moist crumbs in middle of the brownies but not have it be too wet.
- Let your brownies cool completely before slicing. This allows them to set and gives you that chewy texture and the perfect shaped slices.
Recipe Tip
If your brownies turn out dry, they were likely overbaked, pull them from the oven when the middle of the brownies still looks slightly underdone and a toothpick shows moist crumbs, not wet batter.
Frequently asked questions – FAQ
It’s very likely you won’t have leftovers, but just in case you do, store the brownies in an airtight container at room temperature for up to 4 days. To enjoy them again, you can warm them up in the microwave for a few seconds to get that gooey, fresh-baked feel.
Yes! You can freeze these small batch fudgy brownies for up to 2 months. Place them in an airtight container and freeze. To enjoy later, either eat them frozen, microwave them for a few seconds to get them warm and gooey, or thaw them overnight in the fridge or on the counter for about an hour.
You sure can! If you double this small batch brownie recipe, bake it in an 8×8 inch pan and start checking for doneness at around 25-30 minutes. To know if it’s done, you want to insert a toothpick in the center and have it come out with just a few moist crumbs.
Fun brownie variations
Get creative with your brownies! Here are a few fun ideas to try:
- Mix in white chocolate chips, peanut butter chips, or chopped nuts for added texture and flavor.
- Top the brownies with your favorite frosting for a decadent treat.
- Use a holiday cookie cutter to shape the brownies for special occasions like Halloween or Christmas.
- Swirl in some melted peanut butter or Nutella before baking for a unique twist on these brownies.
How to Serve Small Batch Brownies?
These brownies are great on their own, but here are a few ways to enhance them:
- With Hot Beverages: Pair with coffee or hot chocolate for a cozy dessert.
- With Ice Cream: A scoop of vanilla or chocolate ice cream pairs perfectly with the warm brownies.
- Topped with Sauce: Try drizzling hot fudge or dulce de leche for extra richness.
- With Whipped Cream & Berries: A dollop of whipped cream and fresh berries make for a lighter, refreshing contrast.
- As a Brownie Sundae: Layer brownies, ice cream, and toppings for a fun treat.
Easy small batch brownies recipe
Ingredients
- 4 tbsp butter
- 1 tbsp oil vegetable or canola
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/4 cup chocolate chunks
- Sea salt flakes for topping
Instructions
- Start by preheating the oven to 325F then line a 9×5 or an 8×5 baking pan with parchment paper then set aside.
- In a large bowl melt the butter and the oil in the microwave or on the stove top in a medium saucepan.
- If you melted the butter in a saucepan transfer to a large bowl, if not just add in the granulated sugar and the brown sugar to the butter and whisk until the mixture is fully combined.
- Add in the egg and the vanilla and whisk to combine. Whisk in the flour, cocoa powder, and salt until the flour mixture disappears. Fold in the chocolate chunks then pour the brownie batter into the prepared baking pan. Spread the brownie batter to cover the full loaf pan and bake in the preheated oven for 25 minutes.
- You will know your brownies are ready when you insert a toothpick in the center and it comes out with just a few wet crumbs. Let the brownies cool down completely before slicing into them and enjoying!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh man! These were so good. Decadent, rich, fudge y. And mine were thinner because I made them in a small pie pan (smallest pan I had). Didn’t matter. That crackle crust I was looking for with the rich fudge of the chocolate chunks and batter was devine. My family thought my chocolate choice and cocoa powder (80% and 100% respectively), were too bitter and the recipe could’ve used more sugar. But if you ask me, I’d leave everything as is. It’s perfect. I just might need the SMALL small batch recipe measurements. I finished this batch in 24 hours (ugh/yum). I made a video but am unable to upload it to any of the review apps/sites. But did just want to thank you for this great recipe!
Ahh this made my day! Love that you made it work in a pie pan! I’m with you on the rich, bittersweet flavor. And finishing it in 24 hours? That’s the best kind of review 😂 I’ll work on a small small batch version soon. Thanks so much for the love!
Instead of a loaf pan, can I use a cupcake/muffin mold and make brownie bites instead? Will I have to change cook time of anything?
You can definitely use this batter for brownie bites! The baking time will certainly change, it will be much quicker and shorter since they’re smaller pieces. I’m not sure how long exactly though because I haven’t specifically tried it and don’t want to give you a wrong answer. If you end up doing it, just keep an eye on it and pull it out as soon as the edges crisp up, the middle will continue to cook as it cools outside the oven.
Great small batch recipe- came together fast, fit my loaf pan, and brownies were rich, melty, and cocoa-y. Love that you can double for 8×8. I used Droste dutched cocoa, and Ghirardelli 60% chips and added walnuts. Nice crackly top- just perfect a few minutes out of the oven and held up really well the next day. I can control the sweetness by changing the kind of chocolate chunks or chips.
Thank you so much for the nice review!
Hello dear ur brownie was looking like awesome today
I will try that small batch brownie..I will tell u how it will come☺️can u pls tell that measurement of cup(ml)quantity..
I hope you like it! 🙂 What ingredient was it that you need the measurement for?
I just put these in the oven. the batter was not as pictured above. very think and runny. do you have any advice on how things went wrong? I followed the all the measurements.
If your batter was too runny, that could mean that the amount of flour used may have been off. Try using a kitchen scale and weighing in grams instead of measuring cups for better accuracy.
oh my soul. these were awesome.
Glad to hear it!
These are my favorite brownie recipe so far! I’ve made them a few times and they always tasted great but were a little too gooey and didn’t have the crackly shiny top. This last time I made them, I upped the flour to 1/3 cup and baked them at 335 and they were perfect. Chewy, crackly, a little more structure but still super fudgy. I guess at my high altitude they just needed a little adjusting, hope this can help someone else!
The altitude certainly affects the baking process. Maybe I should start including tips for that in the recipe. Thanks for sharing 🙂