If you’re craving a rich, gooey chocolate treat but don’t want to make a huge pan of brownies, this Small Batch Brownies Recipe is an absolute game-changer. It’s perfectly sized to satisfy your sweet tooth without leaving you with a mountain of leftovers. These brownies are fudgy, deeply chocolatey, and have just the right balance of sweetness and texture, making them an instant favorite for anyone who loves classic homemade brownies with a cozy, personal touch.
Ingredients You’ll Need
This recipe shines because it keeps things beautifully simple but each ingredient has an important role in creating the perfect fudgy, tender brownie. From the rich melted butter to the deep cocoa powder, every element works together to build that signature chocolate flavor and irresistibly soft crumb.
- Unsalted butter, 1/2 cup (1 stick), melted: Provides a luscious fat base that keeps brownies moist and tender.
- Granulated sugar, 1/2 cup: Adds sweetness and helps create a glossy, crackly top crust.
- Brown sugar, 1/2 cup packed: Brings a subtle caramel note and extra chewiness to texture.
- Large eggs, 2: Bind the ingredients together while lending richness and structure.
- Vanilla extract, 1 teaspoon: Enhances and rounds out the chocolate’s bold flavors.
- Unsweetened cocoa powder, 1/3 cup: Delivers the deep cocoa intensity crucial to great brownies.
- All-purpose flour, 1/2 cup: Adds just enough bulk to hold the fudgy mixture without toughness.
- Salt, 1/4 teaspoon: Balances the sweetness and amplifies the chocolate flavor.
- Semisweet chocolate chips, 1/2 cup (optional): For pockets of melty chocolate bliss throughout the brownies.
How to Make Small Batch Brownies Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8×4-inch loaf pan or a small square pan with parchment paper, making sure to leave a slight overhang on the sides so you can easily lift the brownies out later. This simple prep step ensures your brownies bake evenly and come out cleanly after cooling.
Step 2: Mix Wet Ingredients
In a medium-sized bowl, whisk together the melted butter with both the granulated and brown sugars until the mixture becomes smooth and glossy. This not only helps dissolve the sugars but also sets the stage for that shiny brownie top everyone loves. Then, add the eggs and vanilla extract, whisking again until the batter is fully combined and slightly thickened.
Step 3: Incorporate Dry Ingredients
Sift in the cocoa powder, flour, and salt over the wet mixture to avoid lumps and ensure an even distribution. Gently stir the batter just until no dry streaks remain—over-mixing can make brownies tough, so a few little streaks are okay. If you’re adding chocolate chips, now’s the time to fold them in for those irresistible molten bites.
Step 4: Bake to Perfection
Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Bake for 22 to 26 minutes, keeping an eye on the center. The brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs clinging to it—this means the brownies will be moist and fudgy, not dry or cakey.
Step 5: Cool and Slice
Allow your brownies to cool in the pan for at least 10 to 15 minutes. Then, use the parchment overhang to carefully lift the entire batch out onto a cutting board. Slice into six generous squares while warm or wait for them to cool completely if you prefer a fudgier texture. Either way, these brownies are irresistible.
How to Serve Small Batch Brownies Recipe
Garnishes
While these brownies stand beautifully on their own, you can elevate them with simple garnishes like a scoop of good-quality vanilla ice cream or a drizzle of melted white chocolate to add a creamy contrast to the intense chocolate flavor. A sprinkle of flaky sea salt also highlights the sweet and rich notes perfectly.
Side Dishes
Pair your brownies with fresh berries or a dollop of whipped cream to add brightness and balance to the rich dessert. For an even cozier experience, serve alongside a warm mug of coffee, milk, or a rich hot chocolate—because why not fully indulge?
Creative Ways to Present
Surprise friends by stacking brownies with layers of chopped nuts or swirled peanut butter between them for a fun twist. You can also cut the brownies into bite-sized squares for sharing at parties or arrange them on a pretty platter dusted with cocoa or powdered sugar for a charming dessert display.
Make Ahead and Storage
Storing Leftovers
Leftover brownies keep best when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. They’ll stay fresh and chewy for up to four days, so you can enjoy them well after baking.
Freezing
For longer storage, freeze your brownies by wrapping them individually in plastic wrap and then placing them in a freezer-safe container or zip-top bag. They freeze wonderfully for up to two months—just thaw at room temperature before enjoying.
Reheating
Warm brownies gently in the microwave for about 15 seconds to bring back that melty, fudgy texture and freshly baked warmth. This makes them taste like they just came out of the oven, especially when paired with a cold scoop of ice cream.
FAQs
Can I substitute butter with oil in this recipe?
While you can use oil for a slightly different texture and richness, butter gives these brownies their classic fudgy crumb and deep flavor, so it is highly recommended to stick with butter for the best results.
How do I make the brownies extra fudgy?
For gooier brownies, bake them on the shorter end of the time range and let them cool completely before cutting. Underbaking slightly and resting the brownies allows the fudgy texture to set beautifully.
Can I add nuts or other mix-ins?
Absolutely! Chopped nuts, swirls of peanut butter, or additional chocolate chunks can be mixed into the batter to add texture and flavor variety to your small batch brownies.
What kind of pan works best for this recipe?
An 8×4-inch loaf pan or a small square pan lined with parchment works perfectly for this small batch size because it ensures even baking and easy removal.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Just be sure the blend contains xanthan gum for proper texture and structure.
Final Thoughts
This Small Batch Brownies Recipe is everything you want in a chocolate dessert: straightforward, quick, and oh-so-delicious. It’s perfect for those moments when you want a homemade treat without turning on the oven for hours or ending up swimming in leftovers. I can’t wait for you to give this recipe a try and discover just how rewarding small batch baking can be.
Print
Small Batch Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Small Batch Brownies recipe is perfect for anyone craving rich, fudgy chocolate brownies without making a large pan. With just a handful of simple ingredients and a quick 35-minute prep and bake time, these brownies deliver gooey, chocolaty goodness in a compact size ideal for 6 servings. Optional chocolate chips, vanilla ice cream, and white chocolate drizzle take them to the next level for dessert perfection.
Ingredients
Brownie Batter
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips (optional)
For Serving (Optional)
- Vanilla ice cream
- White chocolate drizzle
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan or a small square pan with parchment paper, allowing a slight overhang on the sides for easy removal.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and glossy. Add the eggs and vanilla extract, whisking until fully combined.
- Add Dry Ingredients: Sift in the unsweetened cocoa powder, all-purpose flour, and salt over the wet mixture. Gently stir until just combined and no dry streaks remain.
- Fold in Chocolate Chips: If using, fold in the semisweet chocolate chips evenly throughout the batter.
- Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 22 to 26 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan for 10 to 15 minutes. Then, lift them out using the parchment paper overhang, slice into 6 pieces, and serve warm. Optionally, add a scoop of vanilla ice cream and drizzle melted white chocolate on top for extra indulgence.
Notes
- For extra fudgy brownies, slightly underbake them and cool completely before cutting.
- Add chopped nuts or swirl in peanut butter to customize flavors.
- Use parchment paper for easier removal from the pan.
- These brownies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
