The Best Small Batch Brownies

This Small Batch Brownie recipe makes 8 dangerously decadent brownies. With a classic, shiny crinkle top and gooey, fudgy center this is the perfect recipe to bake up anytime that chocolate craving hits. All you need is a loaf pan, 8 staple ingredients, and 30 minutes to bake them.

Jump to:

• Why You'll Love These Small Batch Brownies
• Key Ingredients Needed
• How To Make The Best Small Batch Brownies
• Expert Brownie Baking Tips
• Frequently Asked Questions
• Recipe Variations
• Storing and Freezing Instructions
• A quick note about baking in grams...
• More Small Batch Favorites!
• The Best Small Batch Brownies

Do you even get those late night chocolate cravings where you NEED something chocolatey and you need is as soon as possible?

Well, if that's you, then these small batch brownies are the recipe for you! They take about 30 minutes from start to finish, are made with 8 pantry staple ingredients, and the recipe only makes 8 brownies so once your craving is satisfied, there isn't an entire pan left to tempt you!

The absolute best part though? These 8 brownies are so rich, fudgy, and over the top chocolatey! This truly is the BEST recipe for a small bath of brownies out there!

If you need an even quicker chocolate fix, be sure to check out this edible brownie batter recipe. Or for some small batch cookies, try these M&M ones!

You might also want to make these ultimate chocolate fudge cupcakes if you really want something chocolatey!

Why You'll Love These Small Batch Brownies

• Makes 8 brownies: Instead of a full batch sitting around tempting you, you can bake 6-8 brownies that are a great size to satisfy your sweet tooth.
• One bowl: No need to dirty a bunch of dishes, this recipe comes together in one bowl with just a rubber spatula and loaf pan needed.
• 8 ingredients: That's right, this recipe is made with only 8 ingredients that you probably already have on hand!
• Bakes in 30 minutes: This doesn't include the cooling time, however, you can bake these from start to finish in under 30 minutes.
• Great for a late night craving: Do you need a late night chocolate fix? If so, this is the easy dessert recipe you need!

Key Ingredients Needed

*the full list of ingredients and measurements can be found in the recipe card below*

Butter: I much prefer the taste of butter to oil in brownies, I've found that it gives them a richer, more enhanced flavor.

Chocolate: For this, I used dark chocolate chips. But you can use semi-sweet chocolate chips or chop up your favorite dark chocolate bar if needed.

Sugars: This small batch recipe uses both granulated sugar as well as brown sugar. The granulated sugar helps get that shiny top and the brown sugar adds a nice chewy texture.

Egg: You only need 1 egg for this recipe. It helps if it's at room temperature because it doesn't cause the butter to seize and results in a smoother brownie batter.

Flour: I used all purpose flour here, but you can try and substitute with a 1:1 gluten free flour blend that contains xanthan gum if needed.

Cornstarch: This is my secret brownie ingredient- it makes them extra fudgy!

Cocoa powder: Since there's no leavener in this recipe, you can use either unsweetened cocoa powder or Dutch processed cocoa powder. They both work.

How To Make The Best Small Batch Brownies

STEP ONE: Preheat the oven to 350°F and line a 9x5 inch metal loaf pan with parchment paper

STEP TWO: In a microwave safe bowl, melt the butter and chocolate chips together for 30 seconds intervals, stirring between each interval until the butter and chocolate are smooth and fully melted (do not microwave more than 90 seconds)

STEP THREE: Let the chocolate mixture cool for a few minutes, then add in the sugars and the egg. Mix well, until the mixture looks like a thick paste.

STEP FOUR: Add the dry ingredients to the wet ingredients and use a rubber spatula to gently fold them in, until there are no traces of flour left.

STEP FIVE: Transfer the brownie batter to your prepared loaf pan, spread into an even layer, and bake for 21-24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

STEP SIX: Let the small batch brownies cool completely before cutting them into squares and enjoying.

Expert Brownie Baking Tips

• Don't burn the chocolate: When melting the butter and chocolate together, keep it on heat until about half of the chocolate is melting. Stir continuously and let the residual heat melt the remaining chocolate so it doesn't burn.
• Measure properly: I've included the ingredients in grams for the most accurate measurements, that way you'll get picture perfect brownies every time.
• Don't overmix: Mix just until there are no traces of flour. No more, or you'll run the risk of baking a tough, chewy (in an unpleasant) treat.
• Bake in metal: For best results, bake in a metal loaf pan. Glass and ceramic don't conduct heat well and can add up to an extra 10-12 minutes to your baking time.
• Cool completely before cutting: For the cleanest edges possible, cool your brownies completely before slicing into them.

Frequently Asked Questions

Recipe Variations

• Dairy free: Try these small batch dairy free brownies if needed!
• Add chocolate chips: You can fold about ⅓ cup of chocolate chips into the brownie batter right before you transfer it to your loaf pan.
• Add fruit: Chocolate and raspberries, blueberries, or even cherries is really good! So if you're feeling fancy, just fold in about ⅓ cup of any one of the fruits I listed above. (Just be sure to pit and chop the cherries)
• Add frosting: You can top your small batch brownies with your favorite chocolate frosting, vanilla buttercream, or even a tangy cream cheese frosting for extra decadence.
• Top with ice cream: If you'd like, you could even serve your brownies with a cold scoop of vanilla ice cream!

Storing and Freezing Instructions

STORING: Keep leftovers in an airtight container at room temperature for up to 4 days.

FREEZING: Wrap each brownie individually in plastic wrap and place into a freezer safe bag. Freeze for up to 3 months, then thaw to room temperature, microwave (without plastic wrap) for 15 seconds, and enjoy!

A quick note about baking in grams...

You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.

I do try and include cup measurements, but I highly suggest investing in a $10 kitchen scale. It's really worth it!

More Small Batch Favorites!

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