You have a bit of a sweet tooth from time to time, but it can be tough being a single home cook. You want to bake something delicious, but don't want to make a giant batch of brownies that will only last for a day or two. This is the perfect small-batch brownie recipe that will satisfy your sweet tooth.
I like to make a small batch of lemon bars and crumble a little brownie and lemon bar over vanilla ice cream!
❤️ What to love about this recipe
The batter comes together quickly with just a bowl and a spoon. Minimal ingredients for maximum fudgy flavor. These are made in a mini loaf pan making this the perfect amount for one or two if you want to share. The recipe can be doubled and baked in a standard loaf pan or mini muffin pan for mini brownie bites.
Table of Contents
🧾 Main Ingredients Notes
2 ounces semisweet chocolate, chopped
2 tablespoons salted butter, cut into cubes
2 teaspoons unsweetened cocoa powder
3 tablespoons granulated white sugar
1 large egg
¾ teaspoon vanilla extract
¼ cup all-purpose flour
- Semisweet Chocolate - Here I use quality chocolate, my go-to is Ghiradelli but you may have your own favorite. Melted chocolate in the brownie results in a fudgy brownie.
- Salted Butter -Most of us have salted butter this is why I used it for this recipe. You can substitute and use an equal amount of unsalted butter and add ¼ teaspoon of salt to the recipe.
- Unsweetened Cocoa Powder - Don't skip adding the cocoa powder because it adds balance to the chocolate flavor of the brownies. A classic Hershey Cocoa works just fine in this recipe.
- Vanilla extract -Use pure vanilla extract or vanilla paste.
See the recipe card for ingredient quantities.
Step by Step Recipe Directions
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Step One: Preheat the oven to 350° Fahrenheit. Make a foil or parchment paper sling for a mini loaf pan or small baking dish.
Step Two: In a medium bowl add the chopped chocolate, cocoa powder, and butter, Melt in the microwave at 50 percent power. Microwave in sessions of 30 seconds stirring in between until mixture is well combined and smooth. This usually takes about 1-2 minutes depending on your microwave, Let sit for a couple of minutes.
Step Three: Whisk in the sugar, egg, and vanilla extract. If using unsalted butter, add the salt now. Use a spatula to add the flour to the chocolate mixture until combined. Fold in any extras now, nuts, extra chips, etc. Spoon the brownie batter into the prepared loaf pan and smooth so the top is even
Step Four: Spoon the brownie batter into the prepared loaf pan and smooth so the top is even. Bake at 350 degrees for 18-20 minutes, rotating the pan halfway through baking. Brownies are fully cooked when a toothpick inserted into the center comes out with a few moist crumbs the brownies are done. If too wet, continue cooking for a couple more minutes and check again.
Step Five: When done let brownies cool in the loaf pan before lifting brownies out to cut and serve.
👩🍳 Recipe Notes and Cooking Tips
- Use good quality cocoa powder and a chocolate bar. This will make a big difference in the flavor of your brownies.
- Do not over-mix the batter. Over-mixing will result in tough brownies.
- Use either salted butter or unsalted butter and add salt. The salt will help to balance out the sweetness and give your brownies a more complex flavor.
Helpful Tools
The links below are Amazon affiliate links to the ingredients used in this recipe.
- Mini Loaf Pans -These are great for making single-serving recipes.
- Small Spatula - The perfect size for smaller bowls.
🥡 How to Store Leftovers
The brownies will stay fresh for up to 2 days and stored in a covered container on the counter or for 3 days stored in the refrigerator. I love a cold fudgy brownie!
❓Frequently Asked Question
For a clean slice, let the brownies cool for about 30 minutes before cutting.
For a fudgy brownie, the internal temperature is about 190 degrees Fahrenheit.
📖 Recipe
Small Batch Brownies
Ingredients
- 2 ounces semisweet chocolate chopped
- 2 tablespoons salted butter cut into cubes
- 2 teaspoons unsweetened cocoa powder
- 3 tablespoons granulated white sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- ¼ cup all-purpose flour
Instructions
- Preheat oven to 350 °F. Make a foil or parchment paper sling for a mini loaf pan or small baking dish.
- In a medium bowl add the chopped chocolate, cocoa powder, and butter, Melt in the microwave at 50 percent power. Microwave in sesions of 30 seconds stirring in between until mixture is well combined and smooth. This usually takes about 1-2 minutes depending on your microwave, Let sit for a couple minutes.2 ounces semisweet chocolate, 2 teaspoons unsweetened cocoa powder, 2 tablespoons salted butter
- Whisk in the sugar, egg, and vanilla extract. If used unsalted butter, add the salt now.3 tablespoons granulated white sugar, 1 large egg, ¾ teaspoon vanilla extract
- Use a spatula to add the flour to the chocolate mixture until combined. Fold in any extras now, nuts, extra chips, etc.Spoon the brownie batter into the prepared loaf pan and smooth so the top is even¼ cup all-purpose flour
- Bake at 350 degrees for 18-20 minutes, rotating pan halfway through baking. Brownies are fully cooked when a toothpick inserted into center comes out with a few moist crumbs the brownies are done. If too wet, continue cooking for a couple more minutes and check again..
- When done let brownies cool in the loaf pan before lifting brownies out to cut and serve.
Thanks for coming! Let me know what you think or share a tip.