Some days, all I want is a warm, fudgy brownie — not a whole pan, just enough to quiet the craving without leaving me with a week’s worth of temptation on the counter. That’s exactly where these small batch brownies come in. They’re gooey in the center, have that irresistible crinkle top, and you don’t even need melted chocolate or a mixer. Just one bowl and a little willpower to let them cool before slicing (I fail at that part often).
Whether it’s late-night baking therapy or a mini dessert to go with your coffee break, this one hits the spot every time.
Why These Brownies Are My Go-To for Quick Chocolate Cravings
Let’s be honest — sometimes you just want a quick, cozy treat without hauling out every mixing bowl you own. That’s what I love about these brownies.
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They’re perfect when you’re down to your last egg or scraping the bottom of the sugar jar.
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No melted chocolate needed. Just good cocoa powder and pantry staples.
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They freeze beautifully, which means if you somehow don’t eat them all at once (teach me your ways), you can stash a couple for next time.
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You don’t need any fancy tools. A whisk, a bowl, and you’re good to go.
I’ve made these on rainy afternoons, during work breaks, and even while catching up on calls with friends — they’re that easy.
What You’ll Need for This Small Batch
Here’s a closer look at the ingredients I reach for, and how they make a difference.
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Cocoa Powder: I usually go for Dutch-process cocoa because it gives a deeper chocolate flavor and richer color. Natural cocoa works too — just expect a slightly lighter taste.
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All-Purpose Flour: Keep it simple. If you’re using a gluten-free blend, the 1:1 baking flour with xanthan gum already in it has worked well for readers.
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Butter: I’ve made these with regular unsalted butter and also with vegan butter when baking for a friend — both versions turn out beautifully fudgy.
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Sugar: A mix of granulated and brown sugar adds that chewy texture and depth of flavor. Brown sugar especially brings a little extra moisture.
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Egg: Just one egg is all you need. It’s what binds everything together.
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Vanilla Extract: I never skip this. Even in chocolate-heavy recipes, a splash of vanilla makes everything taste rounder and warmer.
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Salt: A tiny pinch makes all the chocolate flavor pop.
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Chocolate Chips (Optional): I toss in a handful of dark or semi-sweet chips. You could skip them or use chopped chocolate chunks instead.
Step-by-Step: Let’s Bake These Brownies
1. Prep the pan
Grab an 8×4 or 9×5 inch loaf pan — the smaller one gives you taller brownies, the larger makes them thinner. Line it with parchment paper and leave some extra hanging over the edges so you can lift the brownies out easily later.
2. Melt and mix
In a microwave-safe bowl, melt your butter. Stir in both sugars and whisk until it turns thick and paste-like and starts pulling away from the sides. This step gives your brownies that signature crinkle top.
3. Add egg and vanilla
Crack in your egg and pour in the vanilla. Whisk until smooth.
4. Fold in the dry stuff
Add in flour, cocoa powder, and salt. Mix until just combined — stop as soon as the dry bits disappear. If you’re adding chocolate chips, stir them in now.
5. Bake it up
Pour the batter into your lined pan, spread it out evenly, and bake at 350°F for about 20 to 36 minutes, depending on your pan and oven. Start checking at 20 — you’re looking for a crinkled top and a toothpick that comes out with moist crumbs (not wet batter).
6. Let them cool (the hardest part)
Leave the brownies alone until they’re completely cool. I know, it’s torture. But if you slice them too early, they’ll fall apart.
Common Questions I Get About This Recipe
Can I double it for a full batch?
You bet. If you’re baking for a group or just want more, I usually go straight to my full-size fudgy brownie recipe.
Why do my brownies feel underbaked?
Check your pan! If you’re using a glass loaf pan, it holds heat differently than a metal one, and baking time will stretch. I stick with a metal pan for more predictable results. Don’t worry if they look slightly underbaked in the center — that’s what makes them fudgy.
Which pan size is better?
An 8×4 inch loaf pan makes thicker brownies with more bite. A 9×5 inch pan gives you slightly thinner brownies, but both work well. Just keep an eye on them in the oven.
My Best Tips for Perfect Brownies Every Time
Here’s what I’ve learned after baking these way too many times (in the name of research, of course).
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Measure carefully: Too much flour or cocoa, and your brownies will end up dry. I use a kitchen scale whenever I can. If not, spoon your flour into the cup and level it off.
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Don’t over-mix: Once the dry ingredients go in, stir just enough to combine. Over-mixing makes them dense and flat.
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Watch the bake time: Every oven is a little different. Give the pan a gentle jiggle — if the center wobbles, it’s not ready. If it’s set, check with a toothpick. A few wet crumbs? Perfect.
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Cool before slicing: This is non-negotiable for clean slices. They’ll firm up as they cool and taste even better.
Small Batch Brownies
These small batch brownies are the kind of treat you whip up when the craving hits now. Rich, fudgy centers, those signature crackly tops, and just the right amount of chocolate in every bite.
Ingredients
- 6 tbsp unsalted butter, melted (dairy-free works too)
- ½ cup granulated sugar
- 6 tbsp light brown sugar
- 1 large egg
- ½ tbsp vanilla extract
- ⅛ tsp salt
- 6 tbsp unsweetened cocoa powder
- 5 tbsp all-purpose flour
- ⅓ cup semisweet chocolate chips (or dairy-free chips)
Instructions
- Preheat your oven to 350°F and line an 8x4 or 9x5-inch loaf pan with parchment paper. Leave some overhang so you can easily lift the brownies out once they’re baked.
- In a mixing bowl, melt the butter (you can use the microwave or stovetop). While it’s still warm, stir in both the granulated and brown sugars. Whisk until the mixture thickens slightly and pulls away from the sides—it should look glossy and smooth.
- Beat in the egg and vanilla until fully combined.
- Next, add in the cocoa powder, flour, and salt. Gently mix until you have a rich, chocolatey batter. Don’t overmix—just stir until you see no dry bits. Fold in the chocolate chips at the end.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for about 26–36 minutes. You'll know they’re done when the top has that classic crinkle look and a toothpick inserted in the center comes out with a few moist crumbs (but not raw batter).
- Let the brownies cool completely in the pan before slicing. This helps them set into the perfect texture.
Notes
- Measuring matters: Use a kitchen scale or spoon-and-level method for the flour and cocoa to avoid a dry batter.
- Baking time varies: Glass pans usually need a few extra minutes. A 9x5 pan may bake slightly faster than an 8x4.
- Storage: Keep the whole slab uncut in the pan, tightly covered, for 3–4 days. If you slice them, store in an airtight container at room temp.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 235Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 46mgSodium 48mgCarbohydrates 31gFiber 1gSugar 25gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing and Freezing Tips
These brownies rarely last long in my house, but if you’re more restrained:
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Room temp: Keep them covered in the pan or store sliced brownies in an airtight container. They’ll stay good for up to 4 days.
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Freezer: Freeze individual slices in a zip-top bag. When the craving hits, let one thaw on the counter or give it a few seconds in the microwave.
Let me know how they turn out for you — and if you add anything fun like nuts, a swirl of peanut butter, or a sprinkle of flaky salt on top, I’d love to hear. These small batch brownies are a favorite for a reason, and I hope they find a spot in your regular treat rotation too.
Try other Brownies recipes: