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 😍
Enjoy!
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
Ingredients
- 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.
Recommended Equipment
Instructions
- 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!
Notes
Storing
I 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.Nutrition
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.
Elaine
What can I add to make them cake like?
Sam
Hi Elaine! This recipe was designed to be fudgy, but you could probably add more flour and some baking powder, but I don’t know exactly how much of each because I haven’t tried it.
Jodi
Chewy and Fudgy! Great recipe! I liked that it was a small batch recipe. It was the perfect amount for only 3 of us in the house.
Sam
I’m so glad everyone enjoyed them so much, Jodi! 🙂
Nat
Hi Sam
I made this brownies today and it’s very rich and delicious. I wonder if I can use a hand mixer rather than mix ingredients by hand? I couldn’t make the batter smooth like in your video. Thanks for the recipe!
Sam
Hi Nat! I’m glad you enjoyed them! A hand mixer will work just fine. 🙂
Karen
These were very good. I had to bake longer than recommended, in my oven they took between 25-30 minutes until the center was no longer wet.
Jason
SOLID recipe. First batch I made to spec, and was awesome. Second batch, I used Hershey’s special dark cocoa, and I added a teaspoon of starbucks instant coffee. That batch was even awesome-r: super dark and rich and worked well paired with vanilla ice cream. Keep the small batch recipes coming!
Emily @ Sugar Spun Run
Sounds delicious, Jason! We’re so happy they were a hit for you 🥰
Lynette Cory
WOW this recipe really is fantastic Sam. So moist and delicious. My favorite bar is a brownie ,and this recipe is one of the best besides your other brownie recipe that was delicious also. You sure are so talented Sam. Thank you for always making it easy to bake with your videos and explaining everything perfectly. Delicious and fabulous recipe. Once again you hit this recipe out of the park ❤😋
Sam
Thank you so much, Lynette! I’m so glad you enjoyed it so much! :
Wendy
Just made these and my only comment is holy chocolatey yum!
S. P
Hi 🙂
Are you able to please advise on a simple egg substitute?
Emily @ Sugar Spun Run
Unfortunately isn’t our area of expertise 🙁 Hopefully someone else can chime in with one.
Rosalynn
An egg is equal to about 3 Tbsp. I recommend substituting 3 Tbsp of apple sauce or 3 Tbsp of mashed banana for one egg.
Terri White
I can’t believe you made a small batch brownie recipe! I love that you do all the hard work of testing and perfecting, so as soon as I saw it, I made it, EXACTLY like you instructed and they are perfect! I will post to my EatGr8Food IG account and I’ll tag you. So fudgy and perfect!
Sam
I’m so glad you enjoyed them so much! 🙂
Terri White
I just made these again for a friend’s birthday! A sweet surprise in her gift bag.
Carrie Velthuysen
This really came through when I needed a quick treat! Super easy and delicious
Sam
I’m so glad you enjoyed them so much, Carrie! 🙂
Marisol
Hi Sam,
These came out awesome I should of used the parchment paper though because it kinda stuck to the pan but I usually don’t have that on hand. Anyway thanks for the recipe 😋
Sam
I’m glad you still enjoyed them! 🙂
AJ
Turned out delicious! Really appreciate the small batch recipe – good for preventing overeating when baking for two!
Cathy M
I love brownies but am trying to learn to incorporate my own ground whole wheat berries into baked goods. Do you know if I can do this rather then using all purpose flour and how much wheat flour would you recommend?
Sam
Hi Cathy! Unfortunately I am not familiar with using it to be confident enough to advise. 🙁 If you do try it I would love to know how it goes. 🙂
Thea B
Really wish you’d write European measurements aswell, aka L, dL, kg, g. There are several different sizes of cup depending on if you’re in the stats, Australia or wherever it’s quite frustrating 😖
Sam
Hi Thea! You’re in luck! Gram measurements are all listed in the recipe as they are what I personally use in my own kitchen 🙂
They’re right there in the recipe card listed after each ingredient for your convenience.
Judith DeSouza
Can I omit the chocolate chips and use chopped nuts instead?
Sam
Absolutely! Enjoy! 🙂