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!
Jen
Just made these and they turned out so good! Fudgy and nice crisp edges. Perfect amount for two people.
Chahinez
I’m so glad you liked it!
ash
how long can i store these for?
Chahinez
In the fridge for a week, in the freezer for a couple of months. Make sure to use an airtight container. You could even plastic wrap them before putting them in the container to keep them fresher for longer.
Jordan
Can you sub the flour for something gluten free? If so, any idea how much?
Chahinez
I haven’t tried this before, but I would say try with 1:1 Bob’s Red Mill gluten free flour! LEt us know if you do 🙂
Vanessa
4 year old approved! Very quick and made a perfect amount. I subbed chocolate chunks for chocolate chips (all I had on hand) and they still turned out delicious!!
Chahinez
I love that! Thank you for trying out the recipe!
Min
I love the flavor of using Dutch processed cocoa 😋 Can I make these with black cocoa?
Chahinez
You sure can! They’ll taste slightly different but still yummy!
Kayla
My family loved this recipe! Very fudgy and rich, all while being easy to make!
Chahinez
That’s awesome!
Paola
Hi! For a 10×6 brownie pan , do I double the recipe or make 1,5 recipes? To get a tall brownie 😀
Chahinez
I’ve never done that with this specific recipe but I would definitely 1.5x it! Let us know how that worked out!
Penny
Great quick recipe for that chocolatey chewy taste I was craving but found them on the sweet side. Would the recipe still work with less sugar?
Chahinez
It will! Just know that since you will be adjusting the recipe it will be different than the original taste of the recipe.
Tri
Hi, I replaced the 55 grams(1/4 cup) of brown sugar with 55 g mashed sweet potato. I found that the sweet potato cut the sweetness of the recipe, and the Brownie’s came out more moist and cake-like rather than chewy. But they were still chocolatey, decadent and delicious .
I cut up 55 g of sweet potato, put them in a microwave, safe bowl with enough water to submerge them. And then I microwaved that until the sweet potatoes were fork tender. I then drained the water out and mashed the sweet potatoes until it was a smooth consistency. And then I added the mashed sweet potato to be butter/oil/sugar mixture. I did everything else the original recipe said to do.. hope this helps
Chahinez
Thank you so much for sharing this Tri!
Chelsea
Mine didn’t have the nice crackly top but they were so fudgy and delicious! I was craving brownies but did not want a whole batch so this was perfect. I baked in a dark coated pan and used parchment and they were done at 20 minutes. Will make again when the craving hits!
Ashlea
perfect. it was the perfect amount to fit one of those mini muffin tins that has 12 spots. and the brownie was amazing. my favorite so far
Chahinez
That’s awesome!
Zak
I made these brownies yesterday and I’m really pleased with the outcome! They are fudgy and have a really nice, rich, chocolatey flavour which comes from the cocoa powder, and they taste even better the next day. Just wish I had made more!
Zak
Also I followed the metric measurements to make sure to get the best results, and whisked in the eggs for a bit longer with an electric whisk, I think that gave them the crinkly top
Jess
I have always disliked brownies (I’m not normal!), but this recipe sparked my pinterest.
I made them vegan by subbing the egg for 3 tbs of mashed banana. & they Turned our really great. I still dislike conventional brownies but I like this recipe. Both Thumbs up
Chahinez
That’s awesome! I’m glad these brownies are the one for you Jess! 😁
Chahinez
I’m glad you enjoyed the recipe!
An
Hello! I’m wondering what I may have done wrong. My batter was extremely thick and once the brownies were baked they came out dense and almost fudge like, they weren’t moist.
Chahinez
Hey there! It sounds like your brownies came out just as expected since they’re supposed to be fudgy! If you’re aiming for a cakier texture, adding a bit more flour is a great idea. You can also try adjusting the baking time slightly or using less butter for a lighter result. Let me know how it goes next time! 😊
Elaine Dallas
These can’t be good for a diet! Quick and super moist. Enough for 2.
Chahinez
Best to have on cheat days 😁
Tetiana
thank you sooo much, perfect brownie!!!
Chahinez
you’re welcome! 🙂
Brennan
So yummy and so easy to make. I top mine with extra chocolate chips. This is now my “go to” brownie recipes forever and always. People go crazy for them.
Chahinez
I’m happy these are your go-to brownies!! I’m glad you enjoyed them 😁
Mrs. Boehm
These sound perfect!! My husband doesn’t have a sweet tooth so a small batch recipe is just what I was looking for.
Chahinez
enjoy! 🙂
Jane C
Made these last night as a Super Bowl treat for me and my hubby. They were excellent!! Flavor was very chocolatey, texture was fudgy and NOT cakey at all. DELICIOUS!! I baked mine in a 9×5 pan for 19 minutes and they were perfect!! Thank you, so much, for another great and easy recipe 👍🏼👍🏼
Chahinez
You’re welcome! Glad y’all liked the recipe 😁
Anya
These look incredible and I’m so excited to test out the recipe. I’m trying to avoid industrialized oils. Could you use olive or avocado oil instead of vegetable / canola?
Chahinez
Yes you can 🙂
Trang
These are so so delicious!! Thanks for an amazing recipe, as always. I’d love the full 8×8 pan recipe too, do you think I can just double?
Chahinez
Hi Trang! Thank you so much 🙂 You can and to double the recipe, you can click on the 2x button on the recipe card (it automatically adjusts the measurements).
Cat R.
I made these in the 8×4” pan and baked for 29 minutes. Absolutely amazing! I only had Trader Joe’s Cacao powder and was a little worried they would be bitter, but to my delight they were delicious. Just the right size for 2 people. Thank you for sharing this recipe.
Chahinez
Glad to hear you enjoyed these Cat!!
Heather
A friend made these for me and they were absolutely delicious!!!! I was just wondering what brand of cocoa powder you use? Thanks for sharing your talent!
Chahinez
That’s awesome! I would use any high-quality cocoa powder for this recipe! It is what will give us the best chocolatey brownie flavor.😁
Dana
Amazing recipe! It tastes like a semi sweet or dark chocolate brownie, which I love. My kids like a little more milk chocolate, so do you think I could add a tbsp. Or 2 of heavy cream to lighten it up, or would Dutch processed cocoa be better?
Chahinez
I would reduce the sugar to 1/4 cup and use milk chocolate chips instead! I hope that helps 🙂
Kelly
These are not only the perfect amount of brownie, but they are delicious!! I added the oil at the same time as the butter, used unsweetened cocoa powder and bitter-sweet chocolate chunks (because that’s what I had on hand) and oh my goodness!!! They are delicious!!!