Small batch brownies are an easy treat to make when you're craving a fresh, warm dessert straight from the oven. Chewy and dense, these rich chocolate brownies are the perfect size to share with a friend - or keep for yourself.
Ever have a craving for a fresh, homemade dessert, but don't want to make a huge batch with tempting leftovers? Small batch brownies are the perfect solution.
These brownies are made in a loaf pan, making just enough to share with a few friends, or keep for yourself.
These brownies are chewy, rich, dense, and filled with chocolate chips for extra chocolate flavor.
Beginner baker recipe
For a novice baker, brownies make an excellent starter recipe. It's a great learning experience in measuring and mixing basic baking ingredients.
This recipe is as simple as combining your wet ingredients, then your dry ingredients, then combining them together.
You also don't need to worry about leavening agents like baking soda or powder. These brownies don't rise - which is why they are rich, chewy, and dense.
Customize your brownies
The best part about making brownies is that they can easily be customized with your favorite mix-ins.
Instead of (or in addition to) chocolate chips, you could add in walnuts, peanuts, m&m candies, or even crushed oreo cookies.
Small batch cookies
Looking for more small batch recipes? Try my small batch chocolate chip cookies - this recipe makes 12 cookies!
Small Batch Brownies
- ¼ cup (57 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- ¼ cup (53 g) brown sugar
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 6 tablespoons all-purpose flour
- ¼ cup (21 g) cocoa powder
- ¼ teaspoon salt
- ½ cup (85 g) chocolate chips
- Preheat oven to 350°. Line a 9x5 loaf pan with parchment paper, leaving some paper hanging over the edges to easily pull brownies from the pan once cooled.
- In a large mixing bowl, combine melted butter, granulated sugar, brown sugar, and vanilla. Beat in eggs.
- In a separate bowl, sift together dry ingredients - flour, cocoa, and salt. Slowly stir dry ingredients into egg mixture until combined.
- Stir in chocolate chips (or other mix-ins of your choosing).
- Pour into loaf pan and use a spatula to spread evenly to the edges. Batter will be thick.
- Bake for 20-24 minutes, then test with a toothpick for doneness. Insert toothpick into the center of the pan. If toothpick comes out with wet batter, the brownies are not done. Continue checking every 2 minutes. If toothpick comes out with a few crumbs, then the brownies are done.
- Place brownies onto a wire rack and allow to cool before cutting and enjoying.
These were really good. I added walnuts instead of chocolate chips and they turned out great