Small Batch Brownies
Posted Oct 06, 2024
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This small batch brownies recipe makes 8, irresistibly chocolately, fudgy brownies with shiny crackly tops and gooey centers. They’re easy to make from scratch in 25 minutes!
Brownies are my favorite dessert, but sometimes I only want to make a few – so I created this small batch brownie recipe that makes eight of the most delicious brownies you’ve ever had!
Small batch brownies are everything a brownie should be (and more) – they are fudgy (no cakey brownies here), chocolatey and easy to make in 25 minutes!
They’re perfect for when the brownie craving strikes and you don’t want to be eating brownies for days! Also, try this small batch chocolate chip cookie recipe!
Small Batch Brownies: Ingredients & Substitutions
- Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
- Chopped chocolate. Use chocolate chips, chopped bars, discs, etc. the form doesn’t matter because it’s being melted.
- Granulated sugar. use white or organic cane sugar.
- Cocoa powder. regular unsweetened cocoa powder is the best choice for these fudgy brownies. You can use extra dark cocoa powder for an even more intense chocolate flavor.
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
- Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half.
- Mix-ins. I usually add in some extra chocolate chips, you can add nuts, different flavors of baking chips, etc.
How to Make Small Batch Brownies
Let’s walk through this recipe together, and be sure to watch the video!
Begin by preheating your oven to oven to 350°F and lining & lightly greasing an 8×4” baking dish. Set aside.
Then, in a microwave safe bowl, or on the stovetop over low heat, melt the chocolate and butter and stir until smooth and glossy.
Then, in a medium bowl, whisk the egg vigorously for 1 minute.
Next, add the granulated sugar and whisk for an additional 1 minute, or until the mixture is pale and thick.
Then, add the melted chocolate/butter mixture and vanilla and whisk to combine.
Then, add the flour, cocoa powder and sea salt to the wet ingredients and whisk or stir with a spatula until the batter is smooth.
Once the batter is smooth, stir in chocolate chips or other mix-ins.
Then, spread the batter into the prepared baking dish.
Bake the small batch brownies in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 15-18 minutes.
Remove the small batch brownies from the oven and place them on a wire cooling rack to cool completely.
Once cooled, use the parchment paper to lift the brownies out of the pan onto a cutting board, then into 8 pieces and serve. Cut them in half lengthwise, then in half widthwise and cut each half in half widthwise again.
Serve
Serve the small batch brownies slightly warm or room temperature. We like to top them with a scoop of ice cream (like this vanilla ice cream or homemade chocolate ice cream) and a drizzle of homemade chocolate sauce.
Store
To keep small batch brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week.
Freeze
I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then store the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.
Small Batch Brownies Recipe FAQS
Yes, make this Best Homemade Brownies Recipe.
These will last for 3 days stored at room temperature, 1 week in the fridge and 2 months in the freezer.
Brownies are done when the top is set and the brownies are only very slightly jiggly!
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Small Batch Brownies Recipe
Ingredients
- ¼ cup all-purpose flour
- 1 Tablespoon cocoa powder
- ⅛ teaspoon fine sea salt
- 3 oz semisweet chocolate*
- ¼ cup salted butter
- 1 egg
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup chocolate chips (1.5 oz)
- Flaky sea salt for topping (optional, but recommended)
Instructions
- Preheat oven to 350 °F, line an 8×4” baking dish with parchment paper and lightly grease, set aside.
- Melt chocolate and butter in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
- In a medium bowl, whisk the egg for 1 minute.
- Then, add the granulated sugar and whisk for an additional 1 minute, or until the mixture is pale and thick.
- Next, add the melted chocolate/butter mixture and vanilla and whisk to combine.
- Add flour, cocoa powder and sea salt to the wet ingredients and whisk or stir with a spatula until the batter is smooth.
- Stir in chocolate chips and spread the batter evenly in the bottom of the prepared pan.
- Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 15-18 minutes.
- Remove the brownies from the oven and place them on a wire rack to cool completely.
- Use the parchment paper to lift the brownies out of the pan onto a cutting board, then into 8 pieces and serve. (cut in half lengthwise, then in half widthwise and cut each half in half widthwise again)
Video
Notes
- Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
- Chopped chocolate. Use chocolate chips, chopped bars, discs, etc. the form doesn’t matter because it’s being melted.
- Granulated sugar. use white or organic cane sugar.
- Cocoa powder. regular unsweetened cocoa powder is the best choice for these fudgy brownies. You can use extra dark cocoa powder for an even more intense chocolate flavor.
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
- Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half.
- Mix-ins. I usually add in some extra chocolate chips, you can add nuts, different flavors of baking chips, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious and easy to eat! The small batch is dangerous because I think it’s not overkill to eat it all myself so… I do 😂. I wasn’t sure whether the 350 degrees Fahrenheit was fan-forced or conventional so I baked it at 160 degrees Celsius fan-forced (I’m in Australia so had to convert it). It took a little longer than expected, even in a slightly bigger loaf tin as I didn’t have a 8×4” size one. For the next time I make this, would you be able to confirm whether the 350 degrees Fahrenheit is fan-forced or conventional? Thanks!
The 350 degrees F is for a non-convection oven!