Simple Small Batch Brownies Recipe: Indulgent Sweet Treats

Crafting delectable small batch brownies can turn an ordinary afternoon into a chocolate lover’s paradise.

Chocolate cravings strike without warning, beckoning you toward sweet indulgence.

Rich, fudgy squares promise pure comfort in miniature form.

Compact recipes like these save precious kitchen time while delivering maximum satisfaction.

Minimal ingredients mean less waste and more concentrated deliciousness.

Dessert enthusiasts appreciate how these petite treats deliver intense flavor without overwhelming.

Bake these brownies and savor every delightful, chocolatey moment.

Small Batch Brownies – What’s Required

• Butter: Rich base for creating a tender, moist brownie texture. Unsalted preferred for better flavor control.
• Granulated Sugar: Provides sweetness and helps create a glossy, crackly top. Standard white sugar works best.
• Egg: Binds ingredients and adds structure to the brownie. Fresh, room temperature egg recommended.
• Vanilla Extract: Enhances overall flavor complexity. Pure vanilla extract preferred over imitation.

• All-Purpose Flour: Provides structure and body to the brownie. Standard, unbleached flour works well.
• Cocoa Powder: Delivers deep chocolate flavor. Dutch-processed cocoa offers richer taste.
• Chocolate Chips (Optional): Adds extra chocolate intensity and melty pockets. Semi-sweet or dark chocolate recommended.

• Non-Stick Cooking Spray or Butter: Ensures easy brownie removal from pan. Neutral-flavored spray or unsalted butter works best.

How to Make Brownies in a Small Batch

Step 1: Prepare the Oven and Pan

Get your oven ready by setting it to 300°F.

Grab an 8×4-inch bread pan and give it a quick spray with non-stick cooking spray or rub it down with a light layer of butter.

Skip the 9×5-inch pan – we want thick, fudgy brownies!

Step 2: Melt the Butter

Pop your butter into a microwave-safe bowl and zap it until it’s completely melted (around 30 seconds).

Let it cool down for a moment while you gather your other ingredients.

Step 3: Create the Brownie Base

Combine the melted butter and sugar, stirring until they become best friends.

Crack in the egg and splash of vanilla, mixing until the mixture looks smooth and glossy.

• Flour
• Cocoa powder

Mix just until everything comes together.

Pro tip: stop mixing the moment you can’t see any dry spots to keep these babies ultra-fudgy.

If you’re feeling extra, toss in some chocolate chips at the last second.

Step 4: Bake to Perfection

Transfer the batter to your prepared pan, spreading it out evenly.

Slide the pan into the preheated oven and bake for 19-23 minutes.

You’ll know they’re done when a toothpick comes out with a few moist crumbs clinging to it.

Step 5: Cool and Devour

Let the brownies chill in the pan for 15-20 minutes.

This helps them set up and makes cutting easier.

Slice into three generous pieces and prepare for chocolate heaven!

Small-Batch Brownie Baking Guidelines

• Mix ingredients just until combined to maintain a fudgy, rich brownie consistency without incorporating too much air.
• Choose high-quality cocoa powder for deeper, more robust chocolate flavor that elevates the entire dessert.
• Watch brownies closely during final minutes of baking; remove when toothpick shows moist crumbs to ensure a soft, decadent center.
• Fold in optional mix-ins like chocolate chips, chopped nuts, or a sprinkle of sea salt for personalized texture and taste complexity.
• Use an 8×4-inch bread pan specifically to guarantee proper brownie thickness and consistent baking results.

Save Small Batch Brownies

• Store leftover brownies in an airtight container and keep them in the refrigerator for up to 5 days. Place a sheet of parchment paper between layers to prevent sticking.
• Wrap individual brownies tightly in plastic wrap, then place in a freezer-safe bag. Brownies can be frozen for 2-3 months without losing flavor or texture.
• Warm refrigerated brownies in the microwave for 10-15 seconds or let them sit at room temperature for 15 minutes before serving. For frozen brownies, thaw in the refrigerator overnight.
• If serving within 1-2 days, keep brownies in a sealed container at room temperature, away from direct sunlight and heat sources.

What Works with Small Batch Brownies

• Pair with Bold Red Wine: Complement the rich chocolate flavor with a full-bodied, slightly sweet red wine like Cabernet Sauvignon or Merlot, cutting through the brownie's decadence.
• Elevate with Vanilla Ice Cream: Top warm brownies with a scoop of creamy vanilla ice cream, creating a delightful temperature and texture contrast that enhances the chocolate's depth.
• Boost with Espresso Shot: Serve alongside a small, intense espresso shot to amplify the brownie's chocolate notes and provide a sophisticated, palate-cleansing experience.
• Match with Salted Caramel Latte: Blend the brownie's sweetness with a warm salted caramel latte, adding complementary flavors that dance between sweet, salty, and rich chocolate undertones.

Small Batch Brownies Fudgy Alternatives

• Gluten-Free Brownie Remix: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for a celiac-friendly version.
• Vegan Chocolate Squares: Swap egg with mashed banana or flax egg, use coconut oil instead of butter, and ensure chocolate chips are dairy-free.
• Protein Power Brownies: Mix in a scoop of chocolate protein powder and reduce flour quantity to boost protein content while maintaining rich texture.
• Low-Sugar Chocolate Treat: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar while keeping classic brownie flavor profile.

FAQs

• Why use a bread pan instead of a square baking pan?

A bread pan helps create thicker, fudgier brownies. The narrow 8×4-inch pan ensures the batter is deeper, resulting in rich, dense brownies with a perfect texture.

• How do I know when the brownies are perfectly baked?

Look for slightly set edges and a few moist crumbs on a toothpick when inserted in the center. This indicates they’re fudgy but not raw. Overbaking will make them dry and cakey.

• Can I make these brownies gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to use a 1:1 replacement to maintain the recipe’s texture.

• What's the best way to get clean, neat brownie cuts?

Let the brownies cool completely in the pan. Use a sharp knife wiped clean between each cut for smooth, precise edges that don’t crumble.

Small Batch Brownies with Big Chocolate Payoff

• Quick and Easy Brownie Magic
• Craft Small-Batch Decadence: Perfect for satisfying sudden chocolate cravings without massive cleanup or excessive leftovers.
• Minimal Effort, Maximum Flavor: Whip up rich, fudgy brownies in under 30 minutes using simple pantry ingredients and basic kitchen tools.
• Speed Baking Delight: Super fast preparation with just one bowl, minimal mixing, and a compact 8×4-inch pan ensures speedy dessert satisfaction.
• Portion-Perfect Solution: Create just three indulgent servings, ideal for small households or when you want controlled sweet treat portions without overwhelming temptation.

Small Batch Brownies Recipe

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4.9 from 30 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Indulgent small batch brownies deliver rich chocolate bliss in perfectly portioned squares. Chocolate lovers will savor this compact dessert that promises maximum pleasure with minimal effort.

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Ingredients

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Main Ingredients:

• 1 large egg
• 1/2 cup (100g) granulated sugar
• 1/4 cup (56g) salted butter, cut into 4 pieces

Flour and Cocoa:

• 1/4 cup (36g) all-purpose flour
• 3 tablespoons (18g) unsweetened cocoa powder

Optional Add-ins:

• 1/4 cup (42g) chocolate chips or 3 tablespoons mini chocolate chips
• 1/2 teaspoon vanilla extract

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Instructions

1. Prepare the baking environment by warming the oven to 300°F (150°C). Thoroughly coat an 8×4-inch bread pan with non-stick spray or butter, ensuring complete coverage to prevent sticking.
2. Transform butter into liquid form using microwave, heating until fully melted. Allow the warm butter to rest and slightly cool while gathering remaining ingredients.
3. Incorporate granulated sugar into melted butter, whisking until fully integrated. Introduce egg and vanilla extract, blending smoothly to create a uniform mixture.
4. Gently fold flour and cocoa powder into the wet ingredients, maintaining a delicate touch to preserve a fudgy texture. Mix until ingredients are just combined, avoiding excessive stirring that could result in dense brownies.
5. If desired, delicately fold chocolate chips into the batter, distributing them evenly throughout the mixture with minimal disruption to the overall consistency.
6. Transfer the silky batter into the prepared pan, using a spatula to spread it uniformly across the surface, ensuring an even layer for consistent baking.
7. Position the pan in the preheated oven and bake for 19-23 minutes. Monitor the brownies, looking for a set texture and checking with a toothpick that emerges with a few moist crumbs.
8. Remove from oven and allow brownies to rest in the pan for 15-20 minutes, enabling them to firm up and cool gradually. Slice into three generous portions and serve.

Notes

• Choose a small bread pan to ensure thick, fudgy brownies with the perfect texture and depth.
• Melt butter gently to prevent burning, letting it cool slightly before mixing to maintain ingredient stability.
• Avoid overmixing the batter to keep brownies rich and dense; stir ingredients just until combined for the ultimate chocolate experience.
• Check brownies early and remove when a few moist crumbs remain on the toothpick to guarantee a supremely moist, decadent final result.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 302 kcal
• Sugar: 26 g
• Sodium: 208 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: <1 g
• Protein: 3 g
• Cholesterol: 36 mg