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? Enter my small batch brownies. You’re going to love this recipe because it comes in handy whenever your sweet tooth strikes.
Make this portion-controlled batch today for the family – or indulge all by yourself. I won’t tell. All you need is a loaf pan, some parchment paper, and a few easy-to-find baking ingredients. Let’s get started.
I love brownie recipes for several reasons. Brownies are incredibly easy to make. They require only easy to find, simple ingredients. 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.
I have a few brownie recipes that I personally make on repeat. How about my first ever post on The Toasty Kitchen, my Dark Chocolate Walnut Brownies.
One of my most popular is my Milk Chocolate Frosted Brownies recipe. When I say this one is for the hardcore chocolate lovers only – I mean it! The frosting is sweet and rich, as well as the brownie itself. One of my most decadent recipes of all time. Proceed with a glass of milk in hand!
For a novice baker, brownies make an excellent starter recipe. It’s a great learning experience in measuring and mixing basic baking ingredients. The recipe is as simple as combining your wet ingredients, then your dry ingredients, then combining them together.
Brownies are the perfect treat to cure a sweet tooth. The best part is that you can customize your small batch brownies depending on your cravings.
Instead of (or in addition to) the chocolate chips, you could add in walnuts, peanuts, m&m candies, or even crushed oreo cookies.
See my photo above? You may choose to slice your batch of brownies in half. Imagine a giant brownie topped with a scoop of vanilla ice cream and hot fudge. Yum!
Or, slice them into four bars, which makes a nice sized dessert.
Lastly, I always enjoy the smaller, square brownies. This batch will give you eight small brownies, which is enough to share with friends. Or enough for yourself for a day or two. No judgement here!
Small Batch Brownies
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg room temperature
- 6 tablespoons all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup 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.