These small batch brownies are thick, fudgy, and ridiculously chocolatey, with that perfect crinkly top that makes you want to dig in right away. I first made these on a rainy Tuesday when I was craving something sweet but didn't want a whole 9x13 pan tempting me all week. They come together in one bowl with just 8 ingredients you probably already have, and they bake up in a loaf pan, which feels a little fancy and a lot more manageable.
If you love rich, gooey Small Batch Brownies but don't need a dozen of them, this recipe is going to be your new favorite. You might also love these Marshmallow Swirl Brownies for another fun twist, or try Reese's Pieces Cookies when you're in the mood for something peanut buttery and sweet.
Why You'll Love This Small Batch Brownies
Small Batch Brownies are everything you want in a brownie, just in a smaller, more sensible size. They're fudgy, deeply chocolatey, and come together in about 10 minutes. You don't need a mixer, you don't need fancy ingredients, and you definitely don't need to share with the whole neighborhood. Just 8 brownies, perfectly portioned for a small family, a cozy weekend, or a weeknight treat. They're easy enough for beginners and satisfying enough for serious chocolate lovers.
If you loved these Chocolate Coconut Cupcakes, you'll definitely want to try Peanut Butter Banana Cake or Cherry Chip Cake next. And if you're a fan of sweet treats with a fun twist, don't miss Biscoff Cupcakes.
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Small Batch Brownies Ingredients
Here's everything you need to make these fudgy Small Batch Brownies from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Butter: Melted butter creates the rich, dense texture that makes these brownies so irresistible. You can use regular or dairy-free butter.
- Granulated sugar: Adds sweetness and helps create that beautiful crackly top.
- Light brown sugar: Brings moisture and a hint of caramel flavor that deepens the chocolate taste.
- Egg: Binds everything together and gives the brownies their fudgy texture.
- Vanilla extract: Enhances the chocolate flavor and adds warmth.
- Salt: Balances the sweetness and makes the chocolate taste even richer.
- All-purpose flour: Provides just enough structure without making the brownies cakey.
- Unsweetened cocoa powder: This is where the deep, intense chocolate flavor comes from. Don't skip it or swap it for something sweeter.
- Semisweet chocolate chips: Adds pockets of melty chocolate throughout. You can use regular or dairy-free chips.
How to Make Small Batch Brownies
Here's how to make the best Small Batch Brownies with a perfect crinkle top.
Prepare the pan: Line an 8×4 or 9×5 loaf pan with parchment paper, leaving some overhang on the sides so you can lift the brownies out easily. Preheat your oven to 350°F (175°C).
Melt the butter: In a microwave-safe bowl, melt the butter in the microwave (or on the stovetop if you prefer). Add both the granulated sugar and light brown sugar to the melted butter and whisk until the mixture thickens into a paste-like consistency that pulls away from the sides of the bowl.
Add the egg and vanilla: Whisk in the egg and vanilla extract until the mixture is smooth and glossy.
Mix in the dry ingredients: Add the flour, cocoa powder, and salt, and whisk gently until just combined. Don't overmix or the brownies will turn out tough. Stir in the chocolate chips.
Pour and smooth: Pour the batter into the prepared loaf pan and smooth it out into an even layer with a spatula.
Bake: Bake for 26 to 36 minutes, until the top looks crackly and a toothpick inserted into the center comes out with a few wet crumbs. The batter shouldn't jiggle in the pan, but the center should still look slightly soft.
Cool completely: Let the brownies cool completely in the pan before slicing. This helps them set and makes them easier to cut.
Substitutions and Variations
Dairy-free: Use dairy-free butter and dairy-free chocolate chips. The texture stays the same.
Oil instead of butter: You can swap the melted butter for vegetable oil or melted coconut oil. The brownies will be slightly less rich but still fudgy.
Add-ins: Try chopped nuts, white chocolate chips, or a swirl of peanut butter on top before baking.
Extra chocolate: If you love chocolate, add an extra tablespoon of cocoa powder or throw in a handful of dark chocolate chunks.
Equipment For Small Batch Brownies
- 8×4 loaf pan (or 9×5 loaf pan): This is the perfect size for a small batch. If you only have a 9×5 pan, the brownies will be slightly thinner but still delicious.
- Microwave-safe bowl: For melting the butter. You can also use a small saucepan on the stovetop.
- Whisk: Helps mix everything together smoothly.
- Parchment paper: Makes it easy to lift the brownies out of the pan and keeps cleanup simple.
Storage Tips For Small Batch Brownies
Room temperature: Store the brownies in an airtight container at room temperature for up to 4 days.
Refrigerator: If you like your brownies extra fudgy and cold, keep them in the fridge for up to a week. They get even more dense and chocolatey.
Freezer: Wrap individual brownies in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm them up in the microwave for a few seconds.
Serving Suggestions
These easy Small Batch Brownies recipe treats are perfect on their own, but here are a few ideas to make them even better:
With ice cream: Warm up a brownie in the microwave for 10 seconds and top it with a scoop of vanilla ice cream. The contrast of warm and cold is amazing.
With whipped cream: A dollop of fresh whipped cream adds a light, airy touch to the rich, fudgy brownies.
With coffee: Pair a brownie with a hot cup of coffee or a glass of cold milk for the ultimate cozy treat.
Drizzled with caramel or peanut butter: Warm up some caramel or peanut butter and drizzle it over the top for an extra indulgent dessert.
Expert Tips
Don't overbake: The key to fudgy brownies is pulling them out of the oven when they still look slightly underdone in the center. They'll continue to set as they cool.
Use room temperature eggs: This helps the batter come together more smoothly and creates a better texture.
Line the pan with parchment: It makes lifting the brownies out so much easier and keeps them from sticking.
Let them cool completely: I know it's tempting to cut into them right away, but letting them cool helps them firm up and makes slicing cleaner.
Measure the flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Packing it in will give you too much flour and make the brownies dry.
FAQ
How to make brownies with 3 ingredients?
You can make ultra-simple brownies with just eggs, cocoa powder, and sweetened condensed milk. Mix them together, pour into a pan, and bake. They won't have the same fudgy texture as these, but they're quick and easy.
How to make a 2 ingredient brownie?
A 2-ingredient brownie usually uses just Nutella and eggs. Mix them together and bake. It's more like a flourless chocolate cake than a traditional brownie.
What are the 5 ingredient brownies?
Five-ingredient brownies typically include butter, sugar, eggs, cocoa powder, and flour. This Small Batch Brownies uses a few more ingredients for a richer flavor and better texture.
How long does a small batch of brownies take to cook?
These small batch brownies bake for 26 to 36 minutes at 350°F. Check them at 26 minutes and look for a crackly top and slightly soft center.
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Pairing
These are my favorite dishes to serve with Small Batch Brownies
Small Batch Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line an 8x4 loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal later.
- In a microwave-safe bowl, melt the butter in the microwave or on the stove. Once melted, add both sugars to the bowl and whisk until well combined, and the mixture resembles a thick paste.
- Whisk the egg and vanilla extract into the sugar-butter mixture until fully incorporated.
- Stir in the flour, cocoa powder, and salt until just combined. Avoid overmixing.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 26-36 minutes. The top should appear crackly, and a toothpick inserted into the center should come out with just a few moist crumbs. The batter should not jiggle when moved.
- Let the brownies cool completely in the pan before cutting them into squares.
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