Small Batch Brownies

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.

Jump to:

• Why you'll love these small batch brownies
• Ingredient Notes
• Kitchen Equipment
• Step by Step Instructions
• Expert Baking Tips
• FAQ
• Storage Tips
• Baking in Grams
• Other brownie & bar recipes to try
• 📖 Recipe
• 💬 Reviews

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

• Kitchen Scale
• Electric Mixer
• Pullman or 9x5 Pan
• Parchment Paper
• Oven Thermometer

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

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 to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. 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), I can ensure that you can make the recipe 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

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