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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!
- 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.
- 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
- 1 8x4 loaf pan (or a 8x5 loaf pan)
- 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)
- 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.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I am so relieved I found your website. I have been hunting for one go to stress-relieving sweet treat blog for some time now. And yours will be my regular go to from now on.
I have tried your small batch cookies and brownies. They are amazing. I replaced half of the butter with 2 tbsp coconut oil and also I like it less sweet and reduced the sugars aswell, and they still turned out great. Thankyou so much for sharing your amazing recipes. God bless!
Hi Minaza! I am so thrilled to hear that! Thanks so much for taking the time to leave a review 🙂
Wow - these small batch brownies were so good! I just came across them by accident, dreamt about them for a couple of days and finally made them today. I love the concept - thank you for sharing such a great and easy recipe!
Hi Ellen! YAY! I'm so happy to hear that you loved the brownies! Thanks so much for taking the time to leave a review 🙂
I just made these and they are AMAZING !! I love how it’s a small batch (truly the perfect amount) and sooooo simple to make. These will definitely be a stable from now on! So glad I came across this recipe!
Hi Raquel! That makes me so happy to hear! Thanks so much for the review! 🙂
No baking soda or baking powder required? I’m about to make these but wanted to double check and ask 🙂 didn’t see it on the ingredients list
No baking soda or baking powder in this recipe!
Perfect ! Use the recommended size pan so they are nice and thick. They are delicious.
Hi! I'm so glad that you loved the brownies! Thanks for the review 🙂
Used this recipe to make my first ever batch of brownies and it did not disappoint!!! I was worried I took it out of the oven too early but it was the perfect combo of fudgy and chewy. So good!
Only thing I’ll probably do differently next time is to make sure the butter is still hot when I whisk the sugars in as I didn’t get the crackly top.
Hi Maria! I'm so happy that you loved them! Thanks so much for the review!
Hi i never seem to get that crispy cracky surface on top of the brownies what is your tip?
Hi Saiha! One thing I always recommend is make sure to mix the melted hot butter and sugars until they have a paste-like consistency that pulls away from the bowl!
How does putting the butter in a microwave safe bowl melt it?
223 calories for one piece or all the brownies ?
These are so easy to make, so chocolately and delicious. Also love that it’s a small batch. These make me want to try all of Gabby’s other recipes!!
Hi Maja! I'm so happy you love the recipe! Thanks so much for the review 🙂
Can oil be used instead of butter?
Hi Willa. I don't recommend it, as the recipe hasn't been tested this way so I don't know how it will turn out. But if you want to give it a try, I'd suggest using only 4-5 tablespoons of oil.
Simple ingredeints & method. What would you suggest if I were to make them less sweet and still taste good.
Hi Lydia, I haven't tested the recipe with less sugar, so I really don't know how they'll turn out. If you want to try, you can reduce both sugars by 2 tablespoons and see how it goes
I am in South Korea and making this at 9AM?. There are no rules when you can have brownies, right?
I can't believe how easy and just fast it all came together. Love how it is not fussy of a recipe. Can't wait for it to finish baking!
Hi Via! I am so happy that you loved the recipe! Agreed, brownies can be made at any time 😉 Thanks for the review!!
alhamdulillah.. appreciate it too much of heart ❤️ ?☺️?
thanks for your time and kindness and happily moreover middle baking eating by learning within trick tips treat word's sword and hopefully you had a good day shall be to in Shaa Allah subhanahu wata'ala ?
good thing they're small batch because I'd be twice the size if they were any bigger. fantastic brownies!
Hi Andy! Lol! I'm so happy to hear that you loved the brownies 🙂 Thanks for the review!
Can u plz share this recipe in Gms ...thank you ☺️
Hi Aruna, the quantities in grams are under the "Metric" tab under Ingredients
these are incredible. i live alone and rarely bake unless i have company but today i decided to treat myself and make these. thank you for the recipe, they wil be gone by tomorrow im sure
Hi Tracy! I'm so happy to hear that you loved the brownies! Thanks so much for taking the time to leave a review 🙂