Small Batch Brownies

5 from 1 vote

Easy fudgy brownies baked in a loaf pan making a perfect small batch recipe!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 196kcal

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.

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