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These are the best small batch brownies ever! They’re gooey, fudgy, and have a gorgeous crinkle top. They’re made in one bowl, with no mixer, using just 8 ingredients and no melted chocolate. This recipe makes 8 perfect brownies!
Small batch recipes are so great, whether you’re running low on ingredients or just don’t want to have a ton of leftovers, this recipe makes just the right amount of brownies.
Got a sudden craving for brownies? All you need to make these is a bowl, a whisk, and a few simple ingredients.
Usually when I’m craving sweets but don’t feel like making a full batch of something, I love to whip up these small batch chocolate chip cookies.
But if I’m in the mood for something super chocolatey, my go-to recipes are edible brownie batter or these small batch brownies!
Why You'll Love These Small Batch Brownies
- Short on ingredients? Or maybe you only have one egg left? Then these small batch brownies are the perfect recipe for you! Just a few pantry staples and no melted chocolate - just cocoa powder!
- This recipe has been tested using regular butter and dairy free butter and is delicious both ways.
- These brownies are freezer friendly, so if you are looking for an even smaller portion, you can easily freeze any leftovers.
- No mixer or fancy equipment required for these small batch brownies!
Ingredients Needed
- Cocoa Powder: for best results, use unsweetened dutch process cocoa powder. If you only have natural cocoa powder, that will work fine.
- Flour: This recipe calls for all-purpose flour. I haven’t tested the recipe gluten free so I can’t say for sure how it will turn out. Readers have reported great results when using gluten free 1-1 baking flour in my classic fudgy brownie recipe, so that's what I would recommend trying if you'd like to make these gluten free.
- Butter: regular butter or dairy free/vegan butter will work in this recipe. It has been tested both ways!
- Chocolate Chips: chocolate chips are optional. I like to use semisweet (regular or vegan), but you can also use milk or dark chocolate chips. You can also chop up a chocolate bar and use chocolate chunks instead.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step One: Prepare an 8x4 loaf pan or 9x5 loaf baking pan with parchment paper, leaving some over the sides to make it easy to remove the brownies from the pan. Preheat the oven to 350°F.
Step Two: In a large microwave-safe bowl, melt the butter. Add in both sugars and whisk until the mixture pulls away easily from the sides of the bowl as you mix, with a paste-like consistency.
Step Three: Whisk in the egg and vanilla extract.
Step Four: Add flour, cocoa powder, and salt, then whisk until just combined. Stir in the chocolate chips.
Step Five: Pour the batter into the parchment-lined pan, spreading it around in an even layer and bake for 20-36 minutes.
Let the small batch brownies cool completely before slicing!
FAQs and Expert Tips
For a full batch of brownies, use this fudgy brownie recipe.
If you use a glass pan instead of a metal pan to bake the brownies, the baking time will change. I recommend metal baking pans for brownies.
The inside of the brownies should be fudgy-looking, not dry! The brownies are ready when the top is crinkled and a toothpick inserted in the middle of the brownies comes out with a few wet crumbs - it shouldn’t be completely clean or completely covered in batter either.
Small batch brownies can be made in an 8x4 inch loaf pan, or in a 9x5 inch loaf pan. They will be slightly thinner if made in a 9x5 because there is more surface area.
Expert Tips
- Properly measure your flour and cocoa powder - If you over-measure your flour or cocoa powder, the small batch brownies won't be as fudgy, and will be drier and more cakey. I recommend weighing both ingredients with a kitchen scale or using the scoop and level method.
- Don’t over-mix the batter: over-mixing can change the texture of your brownies and even cause them to sink. You should whisk in the dry ingredients only until the last specks of dry ingredients have disappeared.
- Don’t over-bake the brownies! It can be tricky to know when to take brownies out of the oven. The first thing to look for is whether the brownie batter jiggles if you shake the pan. If it does, they need more time, and if it doesn’t, you can do the toothpick test. If a toothpick inserted in the middle of the brownies comes out covered in batter, they need more time. The toothpick should not be completely clean but should have just a few wet crumbs on it.
- Let the brownies cool completely before slicing: The brownies will continue to set as they cool, so resist the urge to cut into them right away to avoid a gooey mess. They will be much easier to slice once they’ve cooled as well.
Storage and Freezing Instructions
These small batch brownies can be stored at room temperature covered and un-sliced in the pan or sliced in an airtight container for up to 4 days. After that they can start to dry out.
To freeze, slice the brownies and place them in a ziplock freezer bag. Let them thaw at room temperature when ready to enjoy.
More Brownie Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Small Batch Brownies
Video
Equipment
- 1 8x4 loaf pan (or a 8x5 loaf pan)
Ingredients
- 6 Tablespoons butter, melted (regular or dairy free)
- ½ cup granulated sugar
- 6 Tablespoons light brown sugar
- 1 egg
- ½ Tablespoon vanilla extract
- ⅛ teaspoon salt
- 5 Tablespoons all-purpose flour
- 6 Tablespoons unsweetened cocoa powder
- ⅓ cup semisweet chocolate chips (regular or dairy free)
Instructions
- Prepare an 8x4 or 9x5 loaf baking pan with parchment paper, leaving some over the sides to make it easy to remove the brownies from the pan. Preheat the oven to 350°F.
- Place the butter in a microwave-safe bowl and heat in the microwave until melted (or melt butter over the stove). Add in both sugars and whisk until the mixture pulls away easily from the sides of the bowl as you mix, with a paste-like consistency.
- Whisk in the egg and vanilla extract.
- Add flour, cocoa powder, and salt, then whisk until just combined. Stir in the chocolate chips.
- Pour the batter into the parchment-lined pan, spreading it around in an even layer and bake for 26-36 minutes. The top should be crackly and a toothpick inserted in the middle should come out with just a few wet crumbs on it, but not covered in batter or completely clean. The batter should also not be jiggly in the pan.Let the brownies cool completely in the pan before slicing.
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Jess
My go-to weekly desert! This recipe is so easy to follow and makes the most fudge brownies!
I do have a question in regards to the nutritional information. Is the calories per brownie or whole batch ?
Thank you
Gabby
Thank you for your lovely review! The calories value is based off the serving size if you were to use a 8x4 pan and cut it evenly into 8 brownies; One of those brownies would be about 223 calories. If you were to cut them into smaller or larger portions, that would change the nutritional value.
BrandiQ
I was craving chocolate and these were perfect! Cooked 25 minutes and the center was just slightly on the soft side, where you needed a fork to eat it, but I like it that way. It was hard not to eat half the pan myself!
Gabby
Thanks for your review 🤗
Danie
Outstanding brownie! Finally someone perfected the fudge brownie and taste just like Ghirardelli! For me though a little too sweet and would lessen one of the sugars next time and a little less salt too. Can’t wait to make this again!
Gabby
Hi Danie! Thank you for your review 🤗
Christine R
These brownies are AMAZING!! I was hungry for some chocolate so I decided on brownies. I made this small batch recipe and was blown away. The brownie is rich and fudgy and chewy. I added walnuts to mine so they had a little crunch. Absolutely loved these and will absolutely baaking them again
Gabby
Hi Christine! Great call on adding the walnuts, so happy to hear you enjoyed these brownies! Thanks for your kind review 😊
Kira
On first try I used 4 tbsp of Hersheys Dark Cocoa instead of 5 tbsp of regular cocoa because that’s what I had. Anyways, it turned out AMAZING. Tasted just like the dark chocolate Ghirardelli mix that I love.
The brownie in general had the crisp flaky texture on the oukitside with a soft buttery rich inside.
Thanks so much for sharing your recipe!
Gabby
Hi Kira! I'm so happy to hear you enjoyed these brownies 🤗 Thank you for your review!
Brook
The. Best. Brownies. Ever. I double the recipe, add 1/2 cup of sour cream and 1-2 tsp of instant espresso powder, and bake in an 8x8 pan. I have people request these for holiday, special occasions, birthdays, etc. I will probably never make another brownie recipe ever again. So rich and decadent! 10/10.
Gabby
Hi Brook! Thanks so much for your review 🤗 So happy to hear this is your go-to brownie recipe!
Ghada
If I use gluten free flour how many tablespoons should it be?
Gabby
Hi Ghada! If you use the 1:1 gluten free flour, then it will be the same as regular flour (5 tablespoons). For other gluten free flour brands, you will need to see what they recommend as a ratio substitute.
Arianna
Love love loved these brownies!
I didn’t have any white sugar, so I just used a 1/2 cup of brown sugar instead (in addition to the amount of brown sugar required in the recipe) I also didn’t have any vanilla, but despite all those omissions, they turned out amazing!
I also really appreciated having a small batch recipe!
Gabby
Thanks for your review Arianna! Glad you enjoyed these 😊
C C
The most decadent brownies I've had in my life!
Gabby
Thanks for your review 🤗
Michelle
Can you check your measurements for metric, I think they are wrong - we have just made a gloop!
Gabby
Hi Michelle! Not sure what happened - I've made these dozens of times using the metric measurements so I can confirm they are correct. And as you can see from all the 5 star reviews they have worked for hundreds of others! Sorry I can't be of more help!