This small batch brownies recipe will blow your mind! With just a handful of simple ingredients, you’ll bake up a batch of the most chewy brownies you’ve ever tasted. Trust me, I’ve made these brownies 15 times since I came up with the recipe, and each time, they’re just as delicious! I like to think it’s for research purposes to perfect this recipe for you, but in reality, they’re just that good.
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.
This is the recipe that you will find yourself going back to over and over again when that specific chocolate craving for something rich and fudgy hits. It is made with a combination of oil and butter to keep it extra fudgy and uses high-quality cocoa powder for the best-flavored brownie.
This is the best small batch brownie recipe ever!
Sometimes you just don’t need a whole pan of brownies for making something in a loaf pan yielding just enough to curb that sweet tooth but without leaving you with a ton of leftovers is just what you need.
The best part is that I have the recipe for you that I know you will truly love! Bonus points, these will taste even better the next day so no need to try and finish them all the day you make them! Leave some to enjoy with your cup of coffee!
Why you need to make this recipe!
- Insanely delicious: If you’re a chocolate lover or someone with a sweet tooth, these brownies will hit the spot.
- Chewy texture: This recipe gives you that perfect chewy brownie with a rich chocolate flavor.
- One-bowl wonder: Fewer dishes means easier cleanup! You can make the batter in one bowl, which makes this small batch brownies recipe even more convenient.
- Quick & easy: You likely have all the ingredients in your pantry, so these brownies are perfect for a quick weeknight dessert.
- Perfect portion size: This recipe yields enough brownies to serve just 3-4 people, making it ideal for small gatherings or a personal treat without too many leftovers.
Ingredients for these perfect brownies
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 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 the baking time can vary from oven to oven. The brownies should have a few moist crumbs but not 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.
Frequently asked questions – FAQ
How do I store these brownies?
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.
Can I freeze these brownies?
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.
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.
Can I double this recipe?
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.
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.
Small-batch brownies recipe
Easy small batch brownies recipe
Ingredients
- 4 tablespoon butter
- 1 tablespoon oil vegetable or canola
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup all purpose flour
- ⅓ cup cocoa powder
- ¼ 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
If you enjoyed this small-brownie recipe make sure to pin it for later!
Cloyd Hyten
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.
Chahinez
Thank you so much for the nice review!
Emily Castro
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.
Chahinez
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.
Wanda Montgomery
oh my soul. these were awesome.
Chahinez
Glad to hear it!
Marah
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!
Chahinez
The altitude certainly affects the baking process. Maybe I should start including tips for that in the recipe. Thanks for sharing 🙂
Lindsey
An absolutely incredible recipe! Better than boxed brownies! I’ve never found a homemade brownie recipe that’s worth the effort until now!
Chahinez
I’m so glad you liked them!
Taylor Gregory
I used my four by six pan and it yielded 6 fudgy brownies with crinkle tops.
I added 1/8 tsp of baking powder… and some walnuts on top. First time doing brownies from scratch and am very pleased with this recipe.
Chahinez
I’m so glad you like them !
cindy3539
delicious and moist. thank you.
Brindali fondekar
It did not turn out as shown. Oil was coming on top of the brownies like deep fried.
Chahinez
It sounds like there may have been an issue with how the ingredients were measured or the type of fat used. For brownies, using the correct amount of each ingredient is crucial for the texture and consistency of the final product. If too much oil was coming to the top, it could be due to using too much fat or oil in the recipe. Double-checking the measurements and using the correct type of fat can help prevent this issue in the future.
Yolanda
I just made these yesterday and the flavor was delicious but mine didnt have the crackly crust on top lol. Would you happen to know what I did wrong?
Chahinez
I’m glad to hear you enjoyed the flavor! 😊 As for the crackly top, it’s usually caused by the sugar’s caramelization and the way the batter is mixed. Sometimes, not beating the eggs long enough can prevent the crackly top from forming, as it helps to incorporate air into the batter. Also, if the batter is a little too thick, it might affect the texture. Try beating the eggs a bit longer next time and see if that helps! Let me know how it goes!
Sylvia
Love this recipe but double for a 9 x 9 pan.
I
Added 1/2 cup graham crumbs and 3/4 cup of mini marshmallows, like a s’more. When it came out of the oven I put a can of dark chocolate icing. Let cool and deliciousness.
Chahinez
That sounds absolutely delicious! The addition of graham crumbs, mini marshmallows, and dark chocolate icing must have given the brownies a wonderful s’mores-like flavor.
Harjeet kaur Kaur
Hey
Please tell me the replacement of egg for an eggless crinkle top brownie ❤️ thanks in advance
Chahinez
You can try the chia seed egg but I haven’t tried making this recipe without eggs unfortunately.
Sasha
no baking powder or baking soda?
Chahinez
No leavening agents needed in this brownie recipe.
fathimath hafeela
Generally in other brownie recipe , people melt chocolate and butter to get that extra chocolatey flavour..can we add chocolate in this recipe too!!!
Chahinez
You will still get that same extra fudgy chocolate flavor in this recipe by following the exact steps and ingredients shown above. I wouldn’t recommend changing anything as I haven’t tested it that way. It might be delicious but it might mess with the ratios shown here. If you do try it, don’t hesitate to let us know how it does.
Min
I love the flavor of using Dutch processed cocoa 😋 Can I make these using black cocoa too?
Chahinez
Yes, you can! It will still have great chocolate flavor.