These small batch brownies are outrageously decadent! They come together in less than an hour and yield just 8 perfect brownies.
These decadent small batch brownies are perfect for when you need a quick chocolate fix but don't want the temptation of a full batch. Sometimes you need to bake some brownies for yourself. One rich, fudgy brownie is all you need to satisfy that chocolate craving, but you don't want a whole tray of brownies staring at you on the kitchen counter. That's why this recipe makes just 8 brownies! The perfect amount for a small crowd or 1-2 a day all to yourself for the next week😉
For more brownie recipes, try Brownie Blondies, Olive Oil Brownies, Chocolate Cherry Brownies, and Fudgy Mocha Brownie Cookies.
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Why you'll love these small batch brownies
- Rich, Fudgy Texture: Thanks to the combination of melted chocolate and two types of cocoa powders, these brownies bake up super fudgy!
- Quick & Easy Method: Though an electric mixer is required for this recipe, the batter really does come together in no time, and the brownies bake for less than 30 minutes.
- Small Yield: This recipe makes 8 perfect brownies!
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.
- Semi-Sweet or Dark Chocolate: Use your favorite baking chocolate to add that fudgy texture and extra chocolate flavor!
- Unsalted Butter: Don't worry about bringing your butter to room temp, it will be melted with the chocolate.
- Sugars: You'll need both granulated and brown sugar.
- Egg: Bring your egg to room temp quickly by placing it in a bowl of warm water.
- Vanilla Extract: A quality vanilla extract is essential to making the best brownies!
- All-Purpose Flour: You'll need about half a cup, but as usual, I recommend going by weight!
- Cocoa Powder: I highly recommend using a combination of dutch process and black cocoa powders for maximum fudgy, chocolatey goodness.
- Salt: Add a little in the batter to enhance the flavors, and finish the baked brownies with sea salt!
Kitchen Equipment
Step by Step Instructions
STEP 1: Melt the chocolate & butter. In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted. Remove the chocolate butter mixture from the double boiler and allow to cool for a few minutes.
STEP 2: Combine the sugars & eggs. Meanwhile, in a large bowl, add the sugars, eggs, and vanilla.
STEP 3: Beat until doubled in size. Using an electric mixer, beat on high speed for about 3-4 minutes until the mixture has doubled in size.
STEP 4: Mix in the chocolate butter mixture. While mixing on low speed, slowly pour in the chocolate butter mixture. Continue mixing until fully combined.
STEP 5: Fold in the dry ingredients. Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until mostly combined.
STEP 6: Fold in the chopped chocolate. Lastly, fold in the chopped chocolate until evenly dispersed.
STEP 7: Pour the batter into the pan. Pour the brownie batter into the prepared pan and smooth out the top. Add more chopped chocolate on top, if desired.
STEP 8: Bake. Bake the brownies for about 28 minutes. Allow them to cool completely in the pan before removing. Cut into 8 triangles, top with flaky sea salt, and enjoy!
Expert Baking Tips
- Use a high-quality dairy free bittersweet chocolate. I recommend Valrhona or Guittard.
- If you do not have black cocoa powder on hand, you can use a total of 42g (½ cup) dutch process cocoa powder instead.
- Be sure to beat the sugars and eggs for a full 3-4 minutes! This is what will give the brownies that gorgeous shiny top.
- When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.
FAQ
The secret ingredient for the ultimate fudgy brownies is melted chocolate! Adding both cocoa powder and melted chocolate ensures that your homemade brownies bake up ultra chocolatey and fudgy.
The best cocoa powder for making brownies is dutch process cocoa powder! Since dutch process is alkalized, it is neutral rather than acidic, and is far richer in flavor than regular cocoa powder. I also added a little bit of black cocoa powder to make them even richer!
You can either make these dairy free brownies or follow the recipe below and swap out the butter for 75g (⅓ cup + 1 tbsp) olive oil or other neutral oil. Also, be sure to use dairy free chocolate!
Yes! Just use an equal amount of King Arthur Baking Co or Bob's Red Mill 1:1 gluten free flour.
Storage Tips
Store these brownies in an air-tight container at room temperature for 3-5 days or freeze for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other brownie & bar recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
Print📖 Recipe
Small Batch Brownies
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 8 brownies 1x
- Category: brownies
- Method: baking
- Cuisine: American
Description
These small batch brownies are outrageously decadent! They come together in less than an hour and yield just 8 perfect brownies.
Ingredients
- 42g (1.5 oz) semi-sweet or bittersweet chocolate
- 85g (6 tbsp) unsalted butter
- 100g (½ cup) granulated sugar
- 70g (⅓ cup) brown sugar
- 1 egg, room temp
- 1 egg yolk, room temp
- 1 tsp vanilla bean paste or extract
- 60g (½ cup) all-purpose flour
- 28g (⅓ cup) dutch process cocoa powder
- 14g (1 ½ tbsp) black cocoa powder
- ¼ tsp kosher salt
- 70g (2.5 oz) semi-sweet or bittersweet chocolate, roughly chopped
Instructions
- Preheat the oven to 350 degrees F and line a 9"x5" pan with parchment paper.
- In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted.
- Remove the chocolate butter mixture from the double boiler and allow to cool for a few minutes.
- Meanwhile, in a large bowl, add the sugars, eggs, and vanilla. Using an electric mixer, beat on high speed for about 3-4 minutes until the mixture has doubled in size.
- While mixing on low speed, slowly pour in the chocolate butter mixture. Continue mixing until fully combined.
- Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until mostly combined.
- Lastly, fold in the chopped chocolate until evenly dispersed.
- Pour the brownie batter into the prepared pan and smooth out the top. Add more chopped chocolate on top, if desired.
- Bake the brownies for about 28 minutes.
- Allow them to cool completely in the pan before removing.
- Cut into 8 triangles, top with flaky sea salt, and enjoy!
Notes
- Use a high-quality dairy free bittersweet chocolate. I recommend Valrhona or Guittard.
- If you do not have black cocoa powder on hand, you can use a total of 42g (½ cup) dutch process cocoa powder instead.
- Be sure to beat the sugars and eggs for a full 3-4 minutes! This is what will give the brownies that gorgeous shiny top.
- When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.
Keywords: small batch brownies
Mia says
I would give these 6 stars if I could! These are the richest, fudgiest brownies I’ve EVER made! I increased the butter and chocolate quantities slightly, used GF flour and reduced the sugar- they turned out just perfect! My new go-to brownies for sure! Thanks for sharing 😍
★★★★★
Deepika Kalla says
These were so delicious! 🙂
So easy to whip up and the perfect texture. Nice and fudgy but also very chewy! I loved the addition of black cocoa and regular dutch cocoa.
Pim L says
I found you last night, and eating your brownies recipe right now. I’m using 2 full eggs and my butter ran out, so i used coconut oil instead. I baked them about 23 min cause not sure how my oven works. Omg I cannot stop eating. Thank you so much for crunchy fudgy brownies recipe. Love!
★★★★★
Michele says
The way these brownies made the house smell, I just knew they were going to be super fudgy and rich.
I am SO glad I found this recipe; these are probably the best brownies I've ever made - and I've tried probably a dozen scratch recipes. I love that this makes 6 brownies, because it's just me and my husband at home, and I've scaled down my baking so we don't have excess sweets to finish.
I added a Tablespoon of instant espresso powder and 2 full eggs instead of omitting the whites from one, and the texture was incredible. Thank you for this recipe!
★★★★★
Sarah says
Made these last night and oh wow they're so fudgy! Might be my new favorite brownie recipe!
★★★★★