Small Batch Brownies

Rich and flavorful small batch brownies are the perfect quick-fix treat when you're craving something sweet, but don't want to be stuck with a full batch! You'll love the crackly tops and rich fudgy interior.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 23

Total Time 33

Servings servings

Calories 227kcal

Author Whitney Wright

Equipment

9x5 bread pan

Ingredients

6 tablespoons unsalted butter
1/2 cup granulated sugar
1/3 cup light brown sugar packed
1 large egg at room temperature
1 teaspoon vanilla extract
pinch salt
5 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder
1/4 cup semi-sweet chocolate chips

Instructions

Line a 9x5” loaf pan (can also use an 8x4 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!

Notes

*bake time will vary depending on the size of loaf pan you use. If you use an 8”x4” pan the brownies will need to bake a tad longer due to them being thicker. So keep an eye on them!

Store at room temperature covered or in an airtight container to stay soft. To freeze, let cool completely then wrap individually and store in a freezer-safe bag or container. They will keep frozen for up to 2 months or at room temperature for up to 4 days.

Let thaw or enjoy frozen!

Nutrition