These Small Batch Brownies come together in one bowl in just 10 minutes! My recipe makes six fudgy brownies–perfect for one or two people. Recipe includes a how-to video!
The BEST Small Batch Brownies
If you can’t tell from my website, I’m a big brownie fan. I have 20+ brownie recipes on the blog, ranging from white chocolate brownies and cheesecake brownies to my cosmic brownies, strawberry brownies and homemade brownie mix. These small batch brownies are here to join the ranks, and while they may be small in size, they’re BIG in flavor and ease!
This recipe is perfect for times when you don’t want to make a huge batch of brownies (or have leftover brownies sitting around tempting you!). It’s simple, but super satisfying.
The brownies are chocolatey, fudgy and chewy, and they’re punctuated with perfect little pops of melty chocolate chips. The best part? Baking them this way means everyone gets the perfect combo of that rich, fudgy center piece and that chewy edge piece–magical!
Why you’ll love them:
- One bowl recipe!
- Bakes in a bread pan for the perfect small size portioning.
- Extremely quick and easy.
- No leftovers! (admittedly this could be a pro or a con, but since you’ve probably found this recipe because you’re looking for a small batch recipe I’m going to keep this in the “pro” list 😂)
What You Need
Less than 10 ingredients come together to make these perfectly portioned, 100% from-scratch brownies. Here are the important ones:
- Cocoa powder. I use natural cocoa powder, but Dutch process cocoa will work too. Dutch process will result in a darker color and deeper flavor.
- Butter. Many boxed brownie mixes use oil, but I really prefer butter when making homemade brownies. I’ve vigorously tested my brownie recipes to compare butter vs. oil, and I always find butter results in a better flavor and texture.
- Vanilla. While the main flavor of brownies is of course chocolate, a splash of vanilla extract complements the chocolate beautifully.
- Chocolate chips. I use semisweet, but you can use whatever you prefer.
SAM’S TIP: Feel free to add a pinch of espresso or instant coffee to deepen the chocolate flavor, if desired.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Small Batch Brownies
- Combine the sugar and dry ingredients with a whisk.
- Stir in the melted butter, then add the egg and vanilla.
- Vigorously whisk the mixture to combine.
- Stir in your chocolate chips and spread the batter into a parchment lined bread pan.
- Top with additional chocolate chips if desired and bake for 23-25 minutes.
- Let the brownies cool completely before removing from the pan and slicing.
SAM’S TIP: Want crackly, shiny brownie tops? After you add the eggs, whisk your batter vigorously! This creates that meringue-like top we all love. While I tend to caution you to not over-mix your cake and muffin batters, you don’t have to worry about over-mixing here.
Frequently Asked Questions
Sure! You can skip the chocolate chips on top and make a half batch (or less) of my fudge frosting or vanilla frosting to spread over your brownies once they’ve cooled. A drizzle of chocolate ganache would also be a nice touch.
Note that you’ll have a lot leftover if you use a full batch.
Yes! Wrap them well and store them in an airtight container in the freezer for up to 3 months.
You certainly could (double it and bake in an 8×8 or 9×9 pan), but I’d recommend you make my brownies from scratch if you want to make a full-batch.
So many of you have asked for this recipe, and I’m so happy to be sharing it today! Personally though, I like my brownies full-size 😍
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Small Batch Brownies
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (42 g) all-purpose flour
- ¼ cup (25 g) natural unsweetened cocoa powder
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 4 Tablespoons (57 g) unsalted butter melted
- 1 large egg lightly beaten
- ½ teaspoon vanilla extract
- ¼ cup (45 g) semisweet chocolate chips plus additional for topping, if desired.
- Preheat oven to 350F (175C) and line a 9×5 bread pan with a sling of parchment paper (this will make removing the brownies and cutting them easier). Set aside.
- In a medium-sized mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.⅔ cup (133 g) granulated sugar, ⅓ cup (42 g) all-purpose flour, ¼ cup (25 g) natural unsweetened cocoa powder, ⅛ teaspoon baking powder, ¼ teaspoon salt
- Stir in melted butter (mixture will be stiff and dry) then add egg and vanilla extract. Whisk vigorously to combine (the more mixing you do, the more likely you are to have those shiny, crackly brownie tops!).4 Tablespoons (57 g) unsalted butter, 1 large egg, ½ teaspoon vanilla extract
- Stir in chocolate chips and spread batter into prepared pan. Scatter additional chocolate chips on top, if desired.¼ cup (45 g) semisweet chocolate chips
- Transfer to center rack of 350F (175C) oven and bake for 23-25 minutes or until a toothpick comes out clean or with fudgy crumbs (not wet batter).
- Allow to cool before lifting brownies from pan and cutting. Enjoy!
StoringI think leftovers are unlikely here, but if you find yourself with some extra simply store in an airtight container at room temperature for up to 3 days.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.