Small Batch Brownies
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These small batch brownies will cure your chocolate craving strikes without making a huge batch of leftover brownies sitting around the house! An easy brownie batter gets mixed up and baked in a loaf pan. These brownies are the perfect size baked in a small amount!
I love my brownie as much as the next person but I can’t say I always enjoy having a whole batch of brownies sitting around taunting me all week to eat them all. Sometimes I just want a brownie now and none for later. No temptation tomorrow, you know what I mean? It’s the same way I feel about chocolate chip cookies and cinnamon rolls if you’re wondering (hence these small batch chocolate chip cookies and Small Batch Cinnamon Rols.
So I decided to see if I could scale down my favorite brownie recipe into a small batch brownie recipe. It took some tweaking and testing but in the end I had created fudgy brownies just in a small batch.
I baked these small batch fudge brownies in a loaf pan so you get the perfect portion for sharing with one or two people. Or hey, just yourself. I’m not judging.
See Also:
- These chocolate S’mores cupcakes have a graham cracker bottom, easy chocolate cupcake recipe, topped with a toasted marshmallow frosting!
- If you’re looking for an easy chocolate dessert to serve, then try making homemade chocolate covered Oreos!
- Calling all coconut lovers with these easy coconut macaroons dipped in chocolate! They are must make cookie!
Perfect Small Batch Of Brownies!
- Fudgy texture
- Small portion
- Bakes in a loaf pan
- Great for freezing too!
Ingredients
- ¼ cup plus ½ Tbsp. (40 g) all-purpose flour – Be sure to spoon and level the flour into your measuring cup so you get the right amount and get fudgy brownies and not cakey brownies.
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- 1 large egg – Make sure your egg is at room temperature so it blends smoothly into the brownie batter.
- 6 tablespoons (75 g) granulated sugar
- 2 tbsp (25 g) packed light brown sugar
- 2 tbs (30 ml) canola oil
- 1/2 teaspoons vanilla extract
- 2 Tablespoons unsalted butter – You can also use salted butter but you will want to omit the added salt.
- 2 ounces semi-sweet or bittersweet chocolate
- 1 Tablespoon Dutch process cocoa powder – Do not use natural cocoa powder or the texture and taste may be different as it doesn’t react the same as with baking powder
- ¼ cup chocolate chips – This optional but I love the extra added chocolate. You can try milk chocolate chips, dark chocolate chips, or semisweet chocolate chips.
How To Make This Small-Batch Brownie Recipe
Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 8 x 4 loaf pan with parchment paper, or grease with non-stick spray.
In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla.
In a small saucepan on the stove, over low heat, melt and stir together the melted butter and chopped chocolate. Stir frequently to keep the chocolate from burning.
Remove from the heat and stir in the cocoa powder, whisking to combine.
Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined. Stir in chocolate chips
Spread batter into an even layer into the prepared baking pan.
Bake for about 20 -25 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. I like to bake mine at 20 minutes so they are a little underdone and extra fudgy! Transfer the pan to a wire rack to cool completely before cutting into bars and serving.
Recipe Variations
- Add nuts – You can add 1/4 cup of toasted pecans or toasted walnuts to the brownie batter
- Add peanut butter – Swirl in some peanut butter or try stirring in some peanut butter chips.
- Nutella – Add a swirl of Nutella before baking!
- Add white chocolate chips – Instead of semisweet chocolate chips try stirring in some white chocolate chips for a little extra sweetness!
- Add M&M or candies – Nothing beats stirring in M&M candies, Reese pieces or chopped peanut butter cups!
- Add espresso powder – Add a 1/4 teaspoon espresso powder to the brownie batter. You won’t taste it but it will enhance the chocolate flavor.
Serving Suggestions
I love just enjoying a brownie straight from the pan but these small batch brownies are all perfect to serve with a scoop of ice cream! You can try with vanilla ice cream and hot fudge sauce, maybe a dollop of whipped cream for the perfect brownie sundae.
Or mix things up and serve with mint chip ice cream, peanut butter cup ice cream, or cookies and cream ice cream!
Bake It Free…
- Gluten free – Use a 1 to 1 Measure for Measure gluten free flour (like King Arthur Flour or Bob’s Red Mill). Be sure to also use gluten free vanilla extract or gluten free baking powder.
- Nut Free – This recipe is naturally nut free. Be sure to use chocolate chips that are made in a nut-free facility. I love Guittard chocolate chips or Enjoy Life.
- Dairy Free – Use dairy free chocolate chips. Use vegan butter or melted coconut oil to replace the butter.
- Lactose Free – Use lactose free butter (I love Green Valley!)
- Vegan – I haven’t tried but you can replace the egg with a flax egg.
Recipe FAQ’s
Homemade brownies can be stored covered, at room temperature for up to 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
Absolutely! Brownies freeze wonderfully. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.
You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
I baked these in a 8×4 loaf pan size but you can also use a 9×5 loaf pan but your brownies will not be as thick.
Try These Recipes Next
If you love baking small batch as much as I do, then be sure to try my small batch focaccia topped with rosemary and sea salt.
And you might also love my small batch chocolate cupcakes or small batch vanilla cupcakes!
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Small Batch Brownies
Ingredients
- ¼ cup plus ½ Tablespoon (40 g) all purpose flour spooned and leveled
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- 1 large egg at room temperature
- 6 tablespoons (75 g) granulated sugar
- 2 Tablespoons (25 g) packed light brown sugar
- 2 Tablespoons (30 ml) canola oil
- 1/2 teaspoon vanilla extract
- 2 Tablespoons unsalted butter
- 2 ounces semi-sweet or bittersweet chocolate chopped
- 1 Tablespoon Dutch process cocoa powder
- ¼ cup chocolate chips optional
Instructions
- Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 8 x 4 loaf pan with parchment paper, or grease with non-stick spray.
- Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
- Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla.
- Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine.
- Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
- Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined. Stir in chocolate chips
- Bake brownies. Spread batter into the prepared pan and bake for about 20 -25 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. I like to bake mine at 20 minutes so they are a little underdone and extra fudgy! Transfer the pan to a wire rack to cool completely before cutting into bars and serving.
Notes
- Storage: Homemade brownies can be stored covered, at room temperature for up to 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
- Freezing: Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.
- Type of pan: You can use either metal or glass pan for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
- Pan Size: Can use a 9 by 5 loaf pan but may need to bake a few minutes less and brownies won’t be as thick
I baked these Brownies tonight for the January Small-Batch Baking Challenge. So delicious! There are none left over – the three of us gobbled them all up! Will definitely bake these again – but maybe the original recipe, so there will be plenty of brownies!
thank you Jane! I’m so glad you loved them! And yes nothing wrong with making a full bath 😉