We’re a family of 4, so when I make regular batches of desserts we’re often sharing them with friends, neighbors, or sending them to the office with my husband to pawn off on coworkers. But when it’s just us on a Friday night wanting a treat, I’ll do a small batch so we aren’t staring down dozens of treats. My small batch brownies recipe is just right for 2 or 4 people, and then you don’t have to resist temptation for the rest of the weekend! Unless the temptation is to bake another batch, which might be a realistic problem. My husband’s only complaint? No center pieces. I’m an edge person, so these are actually an even bigger win for me. So sometimes he’ll cut out the middle and I’ll eat all the edges, lol. If you are looking for small batch recipes, be sure to also try our Small Batch Triple Chocolate Cookies, Small Batch Sticky Buns, Small Batch Muddy Buddies, and Small Batch Chocolate Chip Cookies!
Why You’ll Love These Brownies
One bowl. You can make these brownies by hand in one bowl in like 5 minutes. The oven can’t even preheat that fast. Just the right amount! You’ll get two BIG brownies (perfect for a brownie sundae), four regular brownies, or eight cute little brownies (but they are so small they hardly seem like a serving to just have one). Add mix-ins (or not). I LOVE walnuts in my brownies but Paul and the kids always want chocolate chips. Chopped Oreos or a couple of peanut butter cups are our other favorite additions.
Ingredient Notes
This is a quick overview of some of the important ingredients you’ll need for this recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
Bittersweet or semisweet chocolate: These two types of chocolate are frankly so close in terms of sweetness that I use them interchangeably in most recipes. Cocoa powder: I usually just use regular unsweetened cocoa powder when making brownies, but for an even darker dark chocolate approach, use Dutch processed cocoa powder. Sugar: Both granulated sugar and brown sugar are used for moist, fudgy brownies with a crackly top and deep chocolate flavor. Egg: Not only does the egg bind and add richness from the yolk, but it’s also key to getting that crackly top that makes these every bit as good as box mix brownies. Flour: Not too much flour. Just enough to give the brownies some structure without making them cakey.
You will also need a 9×5 loaf pan to bake the brownies in.
How to Make Small Batch Brownies
Preheat your oven. Get the oven going first because the brownie batter will be ready in no time at all. Line a 9×5-inch loaf pan with a parchment paper sling or spray it with baking spray. Melt chocolate and butter. Chop some bittersweet chocolate and melt it in a large microwave-safe bowl for 30-60 seconds. Whisk or stir until smooth, then add in the granulated sugar and brown sugar and whisk again to combine.
Get an arm workout. Next add the egg and vanilla extract, then really whisk hard for a minute or two (or you can always switch to a hand mixer and let it do the hard work for you). This is the trick to getting that crackly shell-like top on your brownies! You should see some bubbles in your batter.
Add dry ingredients. Stir in the flour, cocoa powder, and salt. Just use a spatula or wooden spoon at this point and mix just until you don’t really see any more streaks of flour remaining. Go ahead and stir in chocolate chips or other mix-ins at this point.
Bake. Transfer the batter to your prepared pan and bake for 20-24 minutes at 350°F. Test for doneness by inserting a toothpick into the center of the brownies. If your loaf pan is smaller (some are just 8×4-inches) your brownies might take an extra 5 minutes or so to bake.
Cool, then slice. Wait as long as you can to let the brownies cool before removing them from the pan (I find it so much easier to cut straight lines outside of the pan), then cut them into 2, 4, or 8 rectangles or squares and enjoy!
Recipe Tips and Tricks
Let them cool. I know this is torture, but the chocolate flavor deepens and intensifies as the brownies cool down so we think they are even better at least 30 minutes or so after removing them from the oven. Plus, they are much easier to cut once they have cooled. You can always warm them up for a second in the microwave. Really beat in the egg. Not only will this create a crackly, shiny top on your brownies, but it also slightly lifts them for that great chewy texture. Don’t overbake. If you want fudgy brownies, be sure not to overbake your brownies. Cut with a plastic knife. This trick really works! For cleaner cutting, grab a plastic knife and use that to slice the brownies into squares. The brownies magically won’t stick!
Storage Instructions
If you can’t eat an entire pan of brownies in one sitting, can we even be friends? Just kidding. If you have leftover brownies, they’ll keep in an airtight container on the counter for 3-4 days, or you can freeze them for up to 2 months.
More Brownie Recipes
Homemade Cosmic Brownies Frosted Brownies Peanut Butter Swirl Brownies Cream Cheese Brownies
Easy Chocolate Turtle Brownies
Gooey Swirled Nutella Brownies
Slutty Brownies [Brownie Oreo Chocolate Chip Cookie Bars]
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