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small batch brownies on parchment paper

Small Batch Brownies

  • Author: Sloane
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 8 brownies 1x
  • Category: brownies
  • Method: baking
  • Cuisine: American


These small batch brownies are outrageously decadent! They come together in less than an hour and yield just 8 perfect brownies.


  • 42g (1.5 oz) semi-sweet or bittersweet chocolate
  • 85g (6 tbsp) unsalted butter
  • 100g (1/2 cup) granulated sugar
  • 70g (1/3 cup) brown sugar
  • 1 egg, room temp
  • 1 egg yolk, room temp
  • 1 tsp vanilla bean paste or extract
  • 60g (1/2 cup) all-purpose flour
  • 28g (1/3 cup) dutch process cocoa powder
  • 14g (1 1/2 tbsp) black cocoa powder
  • 1/4 tsp kosher salt
  • 70g (2.5 oz) semi-sweet or bittersweet chocolate, roughly chopped


  1. Preheat the oven to 350 degrees F and line a 9"x5" pan with parchment paper.
  2. In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted.
  3. Remove the chocolate butter mixture from the double boiler and allow to cool for a few minutes.
  4. 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.
  5. While mixing on low speed, slowly pour in the chocolate butter mixture. Continue mixing until fully combined.
  6. Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until mostly combined.
  7. Lastly, fold in the chopped chocolate until evenly dispersed.
  8. Pour the brownie batter into the prepared pan and smooth out the top. Add more chopped chocolate on top, if desired.
  9. Bake the brownies for about 28 minutes.
  10. Allow them to cool completely in the pan before removing.
  11. Cut into 8 triangles, top with flaky sea salt, and enjoy!


  • 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 (1/2 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