Small Batch Brownies
Small Batch Brownies is the perfect solution for you when the brownie craving hits but you don’t want a ton of leftovers. This brownies from scratch recipe has the perfect balance of sweetness and chocolate flavor.
Are you a small batch desserts fan? Small batch recipes are my favorite to make because they are quick, easy, and don’t leave many sweets lying around to tempt me or my kiddos. Take my Small Batch Chocolate Chip Cookies, Small Batch Muddy Buddies or Small Batch No Bake Cookies for example — they are family favorites!
Why This Recipe Works
- Perfect if you are low on ingredients. Craving something sweet and you only have ONE egg?! Then this small batch brownie recipe is perfect for you.
- Don’t worry about leftovers. Sometimes the chocolate craving hits, but I just want a couple bites of brownies without having an entire pan lying around tempting me for days. This small recipe is a winner!
- Brownies from scratch. Looking for a delicious brownies recipe from scratch? Look no further! This is the best small batch brownies recipe — perfect amount of brownies, chocolate chunks in each bite, and the batter comes together in just 5-10 minutes.
- Unsalted Butter: Use a microwave-safe bowl to melt the butter. You can continue making the brownie batter in that bowl if it is big enough, or transfer the melted butter to a large bowl.
- Sugars: Using a combination of granulated sugar and light brown sugar will provide the sweetness for your sweet tooth while providing the chewy texture to the small-batch brownies recipe.
- Egg: Use 1 egg at room temperature for best results in this small batch of brownies.
- Vanilla Extract: The vanilla extract acts as a flavor enhancer in sweets.
- All-Purpose Flour: It might seem like not a lot of flour to only use 5 tablespoons, but remember brownies are FUDGY! You don’t need much flour to get that fudgy texture.
- Unsweetened Cocoa Powder: For more information on all types of cocoa powder, see my Best Cocoa Powder for Baking.
- Semi-Sweet Chocolate Chips: Now, I love semi-sweet chocolate chips, but if you are a milk chocolate chips fan, then you can use that instead.
- Preheat the oven and prepare the loaf pan. Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal. Preheat your oven to 350ºF.
- Combine wet ingredients. Melt 6 tablespoons butter in a microwave-safe bowl. Stir in 1/2 cup granulated sugar and 1/3 cup brown sugar. Mix to combine.
- Add remaining wet ingredients. Mix in 1 egg until smooth. Add 1 tsp vanilla extract and combine.
- Stir in dry ingredients. Add 5 tablespoons flour, 6 tablespoons unsweetened cocoa powder and a pinch of salt.
- Stir in the chocolate chips. Stir in 1/4 cup chocolate chips.
- Bake the small batch brownies. Transfer the brownie batter into the prepared pan and spread into an even layer. Bake for 23-28 minutes until the top is crackly and a toothpick in the center comes out with moist crumbs. Do not over bake. Remove and let cool completely in the pan. Then remove the brownies from the pan by grabbing on the excess parchment paper. Slice and serve plain or with a scoop of ice cream. Enjoy!
If you are using an 8×4-inch bread pan, then the bake time will be different. The brownies will need to bake a tad longer since they will be thicker. Keep an eye on them!
Don’t over bake the brownies! Brownies are supposed to be slightly gooey and definitely fudgy.
If you put a toothpick in the center and it comes out clean, then they are over baked. The brownies are perfect if the toothpick comes out with moist crumbs on it, but no wet batter. (Also, don’t get confused by melted chocolate chips!)
Top with a homemade magic shell for extra flavor and flair.
This is a winner of a brownies with cocoa powder recipe if you love brownie edges!
Make Ahead, Storing, and Freezing
Make Ahead: You can make this small batch brownies recipe ahead of time and store them at room temperature before serving.
Storing: Store leftover brownies at room temperature in an airtight container to remain soft. They will keep for 3-4 days. Good luck keeping such a small batch around for that long! These are gone in just minutes in my house.
Freezing: To freeze, let the brownies cool completely, then cut and wrap individually in plastic wrap. Store in a freezer bag or freezer-safe container. Freeze for up to 2 months. Remove and let thaw — or enjoy frozen!
If you are looking for a full batch brownies recipe, I recommend my Homemade Brownies recipe.
I recommend using metal pans for brownies for a better and more even bake.
It could be that the brownies are over baked or the batter was over mixed.
Brownies are done baking when you have crackly tops and a toothpick inserted in the center of the pan comes out with some moist crumbs but no wet batter. (Don’t be confused by a melted chocolate chip! Grab a new toothpick and poke a new spot).
More Brownies Recipes
Small Batch Brownies
- Line a 9×5” loaf pan (can also use an 8×4 loaf pan) with parchment paper, leaving excess on the sides for easy removal.
- Preheat the oven to 350°F.
- In a medium (microwave safe) bowl melt the butter. Once melted stir in the granulated sugar and brown sugar. Mix in the egg and vanilla extract until the mixture is combined and fairly smooth.
- Lastly stir in the salt, flour, and cocoa powder. Once combined stir in the chocolate chips.
- Transfer the batter to the prepared pan. Smooth into an even layer. Bake for 23-28 minutes. The top should be crackly and a toothpick inserted into the center should come out with moist crumbs, but no wet batter. If it comes out clean, the brownies are considered overdone and wont be fudgy. It’s a fine line to achieve brownie perfection!
- Remove brownies from the oven and let cool in the pan before slicing and serving. Enjoy!