Small Batch Brownies
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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 8×4 loaf pan or 9×5 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!
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 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 Small Batch 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
Ingredients
- 6 Tablespoons (79 g) butter, melted, (regular or dairy free)
- ½ cup (100 g) granulated sugar
- 6 Tablespoons (75 g) light brown sugar
- 1 egg
- ½ Tablespoon vanilla extract
- ⅛ teaspoon salt
- 5 Tablespoons (40 g) all-purpose flour
- 6 Tablespoons (32 g) unsweetened cocoa powder
- ⅓ cup semisweet chocolate chips, (regular or dairy free)
Instructions
- Prepare an 8×4 or 9×5 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.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I was coming off having made a very disappointing batch of cookies. This recipe fully redeemed me in with my family. My daughter and I both thought they were the best brownies we ever had! So rich, moist, and delicious. Thank you.
Thank you Nancy!
I have been trying to find a substitute homemade brownie for boxed & this is beyond that! I love how simple the recipe is & I can even make them in my mini muffin pan. They are so good! I am pretty picky about my brownies but this one has been made 4x in the last month! Thank you!
I can not use butter anymore. just wondering if you have tried this with oil or applesauce?
Hi Cindy! I’ve tested this recipe using a dairy free (vegan) butter, but haven’t used oil or applesauce. Let me know if you give it a try with those and how it goes for you!
I don’t usually comment on recipes but I loved these brownies! I reduced the recipe and used 2 ramekins (a broke student has to make do with what they have) and they still turned out super good! They are perfectly fudgey, which is exactly what I was craving, tysm for the recipe!
Deliciously fudgy, straightforward brownie recipe that “tastes like a brownie should take” – husband. I knew from the look of these brownies that they were the texture I was looking for. Just as good warm as they were the next day! Love the small-batch size too. Added this to my favorites and look forward to making again!
Thank you for your kind review Nicole 🩵
I’ve used this recipe more times than I can count. These brownies always come out perfect. Sometimes you don’t want a full pan of brownies and these definitely hit the spot!!!
Thank you Kelli!
My go to small batch brownie.
The combo of crunch and fudge is perfect. Thank you.
These were so good! I love that it doesnt make a huge batch and they are very tasty. I’ll be using this recipe alot!
Thank you Kirsten🩵
Thank you so much for this recipe; these brownies are delicious! I made 1½ times the amount, to bake in a small roasting tray (22x17cm), which worked out perfectly, making 12 brownies. I used white spelt flour instead of wheat, and roughly chopped up equal amounts of milk and dark chocolate (60g altogether) to add instead of chocolate chips. Will definitely be making them again!
Thank you for your review 🩵
Thanks for a small batch recipe. The written explanation/tutorial was very helpful.
Happy to hear it was useful! Thank you for your review 🩵
I made these last week and they were a hit! Have you tried substituting coconut oil for the butter? (I have a dairy allergy family member)
I haven’t used coconut oil, but it has been tested with vegan/dairy free butter!
These brownies were absolutely delicious, and the right amount for my husband and me to enjoy over a couple of days. The only problem I had was whisking the dry ingredients in. The dough stuck inside my whisk and I had to spend some time scraping it out. Next time I will whisk the first part, the stir the dry ingredients in with a spoon.
I made these for our Valentine’s Day dessert. They’re absolutely delicious, and everything we want in a brownie – chocolatey, chewy and fudgy with lots of edge pieces. I loved that they only use one bowl (and the baking pan). I used bittersweet chips instead of semisweet, and we served them with vanilla ice cream and sliced strawberries. The two of us ate half the batch, and have enough for another serving without a huge amount of brownies that we don’t need.
Great recipe!
This sounds delicious! I’m so happy these brownies worked for you for Valentine’s Day!
Great recipe
an absolute gem, the BEST brownie recipe out there!!
Delicious! Perfect size for my hubby and I to make for a date night at home. I used mint chocolate chips for a Christmas flare and it was so yummy! We really enjoy the texture of the brownies! Thank you for sharing!
Thanks for your review Joy! So happy to hear you and your husband enjoyed these!
this is the BEST brownie recipe i’ve ever followed. fudgey, gooey, just all the goods i need/want in a brownie! been making this many times this year, pretty much every month. i tried using expensive high quality ingredients, to cheap alternatives, all taste absolutely wonderful. (i prefer margarine over butter haha). thank you so much for the recipe!
tonight i’m going to try doubling the recipe and use 8×8 brownie pan. wish me luck!
Thanks Kyle! So happy to hear you enjoyed this recipe!
what changes could you make to the recipe to make their shelf life a day or two longer?
I can’t recommend any changes to the recipe to make their shelf life longer. You can try keeping them in the fridge or the freezer!
These brownies are DELICIOUS!!! I love that they don’t have any baking powder or oil in them. So easy and really quite a treat <3 I topped it off with a sprinkle of salt, warm raspberries, and vanilla ice cream. If you need a dessert for just yourself or others, this one is easy and honestly I still cant get over the texture and taste of these brownies xx
Thank you Stephanie! I’m so happy to hear you enjoyed these 😊
So good! I made this two nights in a row. Added an overripe banana the second time. Took longer to bake but equally awesome. Thanks
Hi Keith! Glad you enjoyed these, thank you for your comment 😊
Hi , I don’t have chocolate chips or brown sugar, only normal sugar. Does it affect the brownies?
Chocolate chips are optional if you don’t mind losing that extra chocolate bite 😉 If you don’t have brown sugar, you can just use additional granulated sugar as a replacement; the brownies may just be lighter in color and a little more firm in texture, but I’m sure they’ll still taste yummy!