Can I double this recipe to make a full batch of brownies?

If you want a full batch of brownies, make it easy and bake my famous Crinkle Top Brownies!

What size loaf pan should I use?

This recipe is designed to be baked in a 9x5 inch metal loaf pan. You could use an 8x4 inch, but the brownies will be thicker so you'll have to add 3-4 minutes to the baking time.

Can I make these gluten free?

I have not tested it, but these *should* work with a 1:1 gluten free flour blend that contains xanthan gum. I like Bob's Red Mill brand for substituting.

Why aren't my brownies fully cooked?

If you've baked them in a glass or ceramic pan, chances are that the time listed isn't enough. Glass and ceramic don't conduct heat list metal does and results in a longer bake time. I do recommend using a metal loaf pan , but if you only have glass or ceramic, just know you're going to have to add extra baking time.

The Best Small Batch Brownies

squares of small batch brownies piled on top of each other on parchment paper.

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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.

Author: Nicole Radcliffe
Prep Time: 10 Minutes
Cook Time: 21 Minutes
Total Time: 31 minutes
Yield: 8 1x
Category: Brownies
Method: Baking
Cuisine: American

Ingredients

Units Scale

56 g salted butter (4 tablespoons)
46 g chocolate chips (4 tablespoons)
83g granulated sugar (6 tablespoons)
60g brown sugar (4 tablespoons)
1 large egg- room temperature
40g all purpose flour (5 tablespoons)
10g cornstarch (1 tablespoon)
25g cocoa powder (4 1/2 tablespoons)
Pinch of salt

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Instructions

Preheat oven to 350°F and line a 9x5 inch metal loaf pan with parchment paper (or spray with non-stick cooking spray)
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)
Let the chocolate mixture cool for a few minutes, then add in the granulated sugar, brown sugar, and room temperature egg. Mix well, until the mixture looks like a thick paste.
To the wet ingredients add in the flour, cornstarch, cocoa powder, and a pinch of salt. Use a rubber spatula to gently fold the dry ingredients in, until there are no traces of flour left.
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.
Let the small batch brownies cool completely before cutting them into squares and enjoying.

Notes

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

Find it online: https://www.coleinthekitchen.com/the-best-small-batch-brownies/