These Small Batch Brownies are the perfect treat for when you need a quick chocolate fix without the leftovers. Rich, fudgy, and decadently moist, they strike the ideal balance between a crisp top and a melt-in-your-mouth center. With just 10 minutes of prep and 23 minutes in the oven, you’ll have a warm, gooey dessert ready in no time.
Packed with deep cocoa flavor and a hint of sweetness, these brownies are a small indulgence that feels luxurious. Each bite delivers a satisfying chew, while the glossy crackly crust adds a delightful contrast. Perfect for sharing (or not!), they’re a guilt-free way to enjoy a homemade treat that’s as easy as it is irresistible.
Ingredients for Small Batch Brownies
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (42 g) all-purpose flour
- ¼ cup (25 g) natural unsweetened cocoa powder
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 4 Tablespoons (57 g) unsalted butter, melted
- 1 large egg, lightly beaten
- ½ teaspoon vanilla extract
- ¼ cup (45 g) semisweet chocolate chips (plus extra for topping, optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch bread pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
- In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt until well combined.
- Add the melted butter to the dry ingredients. The mixture will be stiff and dry at first. Then, add the beaten egg and vanilla extract. Whisk vigorously until smooth and glossy (this helps create shiny, crackly brownie tops!).
- Fold in the chocolate chips until evenly distributed. Spread the batter into the prepared pan, smoothing the top. Sprinkle additional chocolate chips on top, if desired.
- Bake on the center rack of the oven for 23-25 minutes, or until a toothpick inserted into the center comes out clean or with a few fudgy crumbs (not wet batter).
- Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and enjoy!
Perfect Pairings: Toppings and Serving Ideas
Elevate your brownies with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert. For a gourmet touch, drizzle with caramel or chocolate sauce and sprinkle with sea salt. These brownies also pair wonderfully with a glass of cold milk or a hot cup of coffee.
Storing and Reviving Your Brownies
Store leftover brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, pop them in the microwave for 10-15 seconds for a warm, gooey treat. For a crispy edge, warm them in a toaster oven for a few minutes.
Quick Tips for Brownie Success
For shiny, crackly tops, whisk the batter vigorously after adding the egg. If you prefer fudgy brownies, bake until a toothpick comes out with fudgy crumbs, not clean. For a richer flavor, use dark chocolate chips instead of semisweet. Don’t skip the parchment paper—it makes cleanup and cutting a breeze!
Customize Your Brownies
Add a personal twist by mixing in chopped nuts, like walnuts or pecans, for extra crunch. For a festive touch, fold in crushed peppermint candies or mini marshmallows. If you’re a fan of texture, sprinkle coarse sugar on top before baking for a sparkling finish.
Small Batch Brownies
Ingredients
- ⅔ cup granulated sugar (133 g)
- ⅓ cup all-purpose flour (42 g)
- ¼ cup natural unsweetened cocoa powder (25 g)
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter (57 g) melted
- 1 large egg lightly beaten
- ½ teaspoon vanilla extract
- ¼ cup semisweet chocolate chips (45 g) plus additional for topping, if desired
Instructions
- Preheat oven to 350F (175C) and line a 9×5 bread pan with a sling of parchment paper (this will make removing the brownies and cutting them easier). Set aside.
- In a medium-sized mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
- Stir in melted butter (mixture will be stiff and dry) then add egg and vanilla extract. Whisk vigorously to combine (the more mixing you do, the more likely you are to have those shiny, crackly brownie tops!).
- Stir in chocolate chips and spread batter into prepared pan. Scatter additional chocolate chips on top, if desired.
- Transfer to center rack of 350F (175C) oven and bake for 23-25 minutes or until a toothpick comes out clean or with fudgy crumbs (not wet batter).
- Allow to cool before lifting brownies from pan and cutting. Enjoy!