Small Batch Brownies

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Small Batch Brownies are perfect for whenever you have a late night brownie craving. They’re fudgy and super easy to make in just 4 steps!

Fudgy small batch brownies on a wire rack

I love brownies and all their variations from salted caramel to cream cheese swirl but sometimes you just can’t beat a classic fudgy brownie. This Small Batch Brownie recipe is great for sharing with your favorite person or for whenever a late night brownie craving strikes. They come together in just 4 steps and take only 15 minutes to bake while still being ultra fudgy, rich and chocolatey!

What Makes A Brownie Fudgy?

  • Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the batter which makes brownies cakey.
  • Brown sugar – brown sugar adds extra moisture.
  • No leavening agents – the lack of baking powder/soda prevents them from rising and keeps them dense.
  • Small amount of flour – using too much flour results in brownies with a cakey texture.
  • Shorter baking time – brownies should still be a little gooey when you take them out of the oven.

Ingredient Breakdown

Butter – provides flavor and texture. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.

Egg – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.

Fudgy small batch brownie with a bite in it

How To Make Small Batch Brownies

1. Melt the butter in a small pot over low heat. While still on heat, add both sugars. Once they’re dissolved, whisk in cocoa powder. Remove from heat and set aside.

2. In a small bowl whisk the egg, vanilla extract and salt. Whisk the sugar mixture into the egg mixture until very smooth.

3. Fold in flour until just combined then pour brownie batter into the prepared loaf pan. Top with mini chocolate chips.

4. Bake brownies at 350°F for 15 minutes or until the center is just set. Cool brownies to room temperature or chill before slicing for cleanest cuts. Store Small Batch Brownies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.

Brownies in a 9x8 inch loaf pan

Pro Tips For Small Batch Brownies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t overmix the batter after adding the flour!
  • Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
  • Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked brownies.
  • Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
Fudgy small batch brownies on a wire rack

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 3 votes

Small Batch Brownies

Small Batch Brownies are perfect for whenever you have a late night brownie craving. They're fudgy and super easy to make in just 4 steps!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 small brownies
Calories 152kcal
Author Maria Azzarelli

Equipment

  • 9×5 inch loaf pan

Ingredients

  • 56 g (1/4 cup) unsalted butter, softened
  • 75 g (1/4 cup + 2 tbsps) granulated sugar
  • 36 g (3 tbsps) brown sugar
  • 30 g (1/3 cup) cocoa powder
  • 1 egg
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 30 g (1/4 cup) all-purpose flour
  • 28 g (2 tbsps) mini chocolate chips for topping

Instructions

  • Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper.
  • Melt the butter in a small pot over low heat. While still on heat, add both sugars. Once they're dissolved, whisk in cocoa powder. Remove from heat and set aside.
  • In a small bowl whisk the egg, vanilla extract and salt. Whisk the sugar mixture into the egg mixture until very smooth.
  • Fold in flour until just combined then pour brownie batter into the prepared loaf pan. Top with mini chocolate chips.
  • Bake brownies for 15 minutes or until the center is just set. Cool brownies to room temperature or chill before slicing for cleanest cuts.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
 
  • Store Small Batch Brownies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 152kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 86mg | Potassium: 77mg | Fiber: 2g | Sugar: 16g | Vitamin A: 213IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg

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