If you’ve ever craved rich, fudgy brownies but didn’t want a mountain of leftovers, this Small Batch Brownies Recipe is your new best friend. It’s wonderfully simple, yielding just enough decadence for about six brownies, so you can satisfy that chocolate desire without feeling guilty about overindulging or wasting food. With a perfect balance of sweet, chocolatey goodness and that melt-in-your-mouth texture, these brownies are truly a crowd-pleaser whether you’re baking for yourself or a small gathering.
Ingredients You’ll Need
This Small Batch Brownies Recipe shines because it relies on straightforward, pantry-friendly ingredients, each playing a crucial role. From the creamy butter to the rich cocoa, every element brings something special to the texture and depth of flavor.
- 1/2 cup (1 stick) unsalted butter, melted: Provides a luscious, moist base essential for fudgy brownies.
- 1/2 cup granulated sugar: Adds sweetness and helps create that shiny brownie crust.
- 1/2 cup packed brown sugar: Brings a subtle caramel undertone and extra moisture.
- 2 large eggs: Bind the batter together and contribute to the fudgy texture.
- 1 teaspoon vanilla extract: Enhances the chocolate’s richness and adds aromatic warmth.
- 1/3 cup unsweetened cocoa powder: Delivers the deep, intense chocolate flavor.
- 1/2 cup all-purpose flour: Provides structure, keeping the brownies tender but not cakey.
- 1/4 teaspoon salt: Balances sweetness and intensifies chocolate taste.
- 1/2 cup semisweet chocolate chips (optional): Adds delightful melty pockets of extra chocolate bite.
- Vanilla ice cream and white chocolate drizzle (optional): Perfect finishing touches for serving, elevating the dessert experience.
How to Make Small Batch Brownies Recipe
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C) and line an 8×4-inch loaf pan or a small square pan with parchment paper. The slight overhang will make lifting the brownies out a breeze once baked. This step ensures easy cleanup and perfect brownie edges every time.
Step 2: Mix the Sugars and Butter
In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and glossy. This combination is the flavor powerhouse of your brownies, and achieving that shiny texture sets the stage for chewy, fudgy perfection.
Step 3: Combine Wet Ingredients
Add the eggs and vanilla extract to the sugar-butter mixture, whisking until everything is fully combined. The eggs add structure and richness, while vanilla deepens the overall flavor profile, making these brownies especially comforting.
Step 4: Incorporate Dry Ingredients
Sift in the cocoa powder, flour, and salt to avoid lumps and ensure an even batter. Stir gently just until all dry streaks disappear—overmixing can toughen your brownies, so patience here means tender results.
Step 5: Add Chocolate Chips and Bake
Fold in chocolate chips if you’d like a little extra gooeyness dotted throughout. Pour the batter into your prepared pan, smoothing the top for even baking. Pop it into the oven and bake for 22 to 26 minutes. The goal is a center that’s set but still slightly moist—use a toothpick to check for a few moist crumbs.
Step 6: Cool and Slice
Allow the brownies to cool in the pan for 10 to 15 minutes before using the parchment overhang to lift them out. Slicing while warm is perfect for gooey lovers, but waiting until completely cool yields those classic fudgy edges.
How to Serve Small Batch Brownies Recipe
Garnishes
These small batch brownies are wonderful on their own, but adding a scoop of creamy vanilla ice cream and drizzling some melted white chocolate over the top elevates the indulgence to a whole new level. A sprinkle of flaky sea salt on top can create a delightful sweet-salty contrast that your taste buds will adore.
Side Dishes
Pair your brownies with fresh berries or a light, tangy fruit salad to cut through the richness. A dollop of whipped cream or a splash of cold milk always makes for a classic combination that complements the chocolate extravaganza perfectly.
Creative Ways to Present
For a fun twist, serve warm brownie bites on skewers alternating with marshmallows and strawberries for a mini dessert kebab. Alternatively, layer brownie chunks in a glass with alternating layers of pudding or mousse for an irresistible parfait that impresses without fuss.
Make Ahead and Storage
Storing Leftovers
Once cool, store your brownies in an airtight container at room temperature. They’ll stay deliciously moist for up to three days—that means you can enjoy them fresh for a few days or share with friends without any rush.
Freezing
If you want to keep your brownies longer, wrap them tightly in plastic wrap and place in a freezer-safe bag or container. They freeze beautifully for up to three months, so you can always have a fix-ready batch waiting for you.
Reheating
To warm up frozen or refrigerated brownies, pop them in the microwave for 15 to 20 seconds. A quick zap brings back that gooey, melty texture perfect for pairing with ice cream or enjoying solo.
FAQs
Can I make this Small Batch Brownies Recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend in a 1:1 ratio. Your brownies will remain moist and fudgy without compromising flavor.
What if I don’t have unsalted butter?
You can use salted butter, but it’s best to reduce the added salt slightly to avoid an overly salty brownie. Many people actually enjoy the subtle savory contrast salted butter adds!
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even swirls of peanut butter make fantastic additions. Fold them in at the same time as the chocolate chips for an extra layer of texture and flavor.
How do I know when the brownies are perfectly baked?
Look for a slightly cracked top with edges pulling away from the pan. A toothpick inserted should come out with a few moist crumbs, not wet batter—this ensures fudgy, not dry brownies.
Can I double this recipe for a larger batch?
Yes, you can easily double the ingredients and bake in a larger pan. Adjust baking time to about 30-35 minutes and keep an eye on the brownies to avoid overbaking.
Final Thoughts
This Small Batch Brownies Recipe is truly a gem for those who crave hearty chocolate satisfaction without the overload. The ease of preparation, combined with the indulgent taste, makes it a go-to for busy days or cozy nights in. Give it a try—you’ll wonder how you ever lived without this perfectly portioned brownie fix!
Print
Small Batch Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Small Batch Brownies recipe delivers rich, fudgy chocolate brownies perfect for a quick, satisfying dessert. Made with simple pantry ingredients and baked in a compact loaf pan, these brownies are easy to prepare and serve, ideal for when you want a sweet treat without making a large batch. Optional chocolate chips, vanilla ice cream, and a white chocolate drizzle elevate the flavor and presentation.
Ingredients
Brownie Batter
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips (optional)
For Serving (optional)
- Vanilla ice cream
- White chocolate drizzle
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a loaf pan (8×4-inch) or a small square pan with parchment paper, ensuring you leave a slight overhang for easy brownie removal later.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and glossy. Then add the eggs and vanilla extract, whisking until fully incorporated.
- Add Dry Ingredients: Sift together the cocoa powder, all-purpose flour, and salt to remove lumps and ensure even distribution. Gently stir these dry ingredients into the wet mixture just until no dry streaks remain; avoid overmixing to keep brownies tender.
- Fold in Chocolate Chips (optional): If using, fold in the semisweet chocolate chips evenly throughout the batter for delightful pockets of melted chocolate.
- Bake the Brownies: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 22–26 minutes, or until the center is just set and a toothpick inserted in the middle comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan for at least 10–15 minutes to set. Use the parchment paper overhang to lift the brownies out of the pan, slice into 6 pieces, and serve warm. For an extra special touch, top with a scoop of vanilla ice cream and drizzle with melted white chocolate if desired.
Notes
- For extra fudgy brownies, slightly underbake and let cool completely before cutting.
- You can add chopped nuts or swirl in peanut butter for a delicious variation.
