Small Batch Brownies

Ingredient Notes

• Semi-Sweet or Dark Chocolate: Use your favorite baking chocolate chips or chunks 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!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make these small batch fudge brownies! For the full ingredient list and method, see the recipe card at the end of this post. 

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 9 x 5-inch loaf 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! Highly recommend serving with a scoop of ice cream!

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.

Storage Tips

Store these brownies in an airtight container at room temperature for 3-5 days or freeze for up to 3 months. 

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