Looking for a brownie fix but don’t want a whole pan staring you down, calling your name at midnight? These small-batch brownies are your new best friend! They’ve got all the fudgy goodness of traditional brownies but scaled down so you won’t find yourself polishing off 12 brownies in one sitting. Well, unless you want to. No judgment here.

Why You’ll Love This Recipe

This recipe is perfect for when you’re craving a chocolatey dessert but don’t want to deal with leftovers (or the temptation!). It’s rich, gooey, and comes together in less than 40 minutes. Plus, the ingredient list is simple, and you probably already have everything on hand. Whether you’re baking for yourself or sharing with a friend (or not!), these brownies hit the spot.

Expert Tips and Tricks

Room Temperature Egg: If you forgot to take out the egg beforehand, just place it in a cup of warm water for a few minutes to bring it to room temp. This helps it blend more smoothly into the batter.

Don’t Overmix: After adding the flour and cocoa powder, mix just until combined. Overmixing can lead to tough brownies, and nobody wants that.

Check Early: Ovens can be finicky, so start checking your brownies around the 26-minute mark. You’re looking for a crackly top and a toothpick that comes out with moist crumbs.

Use Good Quality Chocolate Chips: Since this recipe is so small, each ingredient shines. Go for good-quality chocolate chips (or chunks!) for maximum deliciousness.

Recipe Variations and Possible Substitutions

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. You won’t miss the gluten at all.

Dairy-Free: Use a dairy-free butter alternative and dairy-free chocolate chips. Still just as indulgent!

Add Nuts: Throw in a handful of chopped walnuts or pecans if you like a little crunch in your brownies.

Espresso Brownies: Stir in a 1/2 teaspoon of instant espresso powder to the dry ingredients for an extra depth of flavor.

Serving and Pairing Suggestions

These brownies are perfect on their own, but if you’re feeling extra indulgent, top them with a scoop of vanilla ice cream or a drizzle of caramel sauce. Maybe even both. No shame in making your brownies a la mode for that extra wow factor!

Storage and Reheating Tips

Storing: If you somehow have leftovers (miracles do happen), store them in an airtight container at room temperature for up to 3 days.

Freezing: Want to save a batch for later? Freeze the cooled brownies in a sealed container for up to 3 months. Thaw them at room temp or pop them in the microwave for 10-15 seconds for a warm treat.

Reheating: Heat them up in the microwave for 10 seconds to get that fresh-out-of-the-oven warmth.

FAQs

Can I double this recipe?

Absolutely! You can double the ingredients and bake in an 8×8 pan. Just keep an eye on the bake time, as it may need an extra minute or two.

Can I use dark chocolate chips instead of semisweet?

Totally! If you’re a dark chocolate lover, swap out the semisweet chips for dark. It’ll make these brownies even more rich and intense.

What if I don’t have light brown sugar?

No worries! You can use dark brown sugar, which will add a little more depth to the flavor, or just stick to all granulated sugar.

Small Batch Brownies Recipe

Looking for a brownie fix but don't want a whole pan staring you down, calling your name at midnight? These small-batch brownies are your new best friend! They’ve got all the fudgy goodness of traditional brownies but scaled down so you won’t find yourself polishing off 12 brownies in one sitting. Well, unless you want to. No judgment here.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 27

Total Time 37

Course Dessert

Servings 8 brownies

Calories 223 kcal

Ingredients

6 Tablespoons butter melted (regular or dairy free)
1/2 cup granulated sugar
6 Tablespoons light brown sugar
1 egg
1/2 Tablespoon vanilla extract
1/8 teaspoon salt
5 Tablespoons all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/3 cup semisweet chocolate chips regular or dairy free

Instructions

Prep the Pan: Line an 8×4 or 9×5 loaf pan with parchment paper, leaving some overhang for easy brownie removal. Preheat your oven to 350°F.
Melt the Butter: In a microwave-safe bowl, melt the butter. If you’re feeling old-school, you can also melt it in a small pot on the stove.
Mix the Sugars: Add both the granulated and light brown sugar to the melted butter. Whisk until the mixture is smooth and pulls away from the sides of the bowl, forming a paste-like consistency.
Add the Wet Ingredients: Whisk in the egg and vanilla extract until well combined.
Combine Dry Ingredients: Stir in the flour, cocoa powder, and salt, mixing until just combined. Don’t overmix!
Fold in Chocolate Chips: Gently fold in the chocolate chips, making sure they’re evenly distributed.
Bake: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 26-36 minutes, or until the top is crackly and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Slice: Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into 8 brownies and enjoy!