These small batch brownies use a loaf pan to make 6 fudgy, chewy and chocolatey brownies. They're an easy one bowl recipe that can be made in less than 30 minutes!
Small batch brownies are seriously so good and easy to make, there is no reason why you need to keep a box mix on hand. And, the rich chocolate flavor is perfect for any chocolate lover!
For more brownie recipes make sure you try my double chocolate fudge brownies, biscoff brownies, and my red velvet cheesecake brownies.
Jump to:
Why You Will Love This Recipe
- SMALL BATCH- I love having the option of a small batch when I don't have many to feed. And, you can always double the recipe if you want more!
- CHEWY- These have the best chewy, fudgy texture with pops of melty chocolate.
- BASIC INGREDIENTS- You don't have to plan ahead when making these, they use all staple pantry/fridge ingredients.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You will melt the butter, but then allow it to cool before mixing.
- Sugars: I love using both sugars, but you can sub in if you only have one on hand.
- Egg: Allow your egg to come to room temperature before mixing. If you need to rush this part, place your egg in a bowl of room temp water to take the chill off.
- Cocoa Powder: I love using dutch process for a richer chocolate flavor.
- Chocolate Chips: You can omit these, or sub in any flavor of chips or nuts.
Recipe Instructions
Step 1: Preheat the oven to 325 F. Line an 8x4 or 9x6 loaf pan with parchment paper and spray.
Step 2: In a small mixing bowl, whisk melted butter with sugars, egg and vanilla for 2-3 minutes, until very light and fluffy.
Step 3: Whisk in salt, cocoa powder and flour mixing until just combined, being careful not to over mix. Fold in chocolate chips.
Step 4: Spread batter evenly in the pan and sprinkle with extra chocolate chips on top.
Step 5: Bake for about 25-30 minutes. You want the edges to start to pull away from the sides of the pan and begin to darken. Top with flaked salt and allow them to sit and firm up while they cool.
Expert Baking Tips
- Whisking the wet ingredients together very well until it's pale and fluffy will help give them a shiny top.
- You can also bake these in muffin cups for 6 individual brownies.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, if doubled bake in an 8x8 pan for a thin brownie, or in a loaf pan for an extra thick one.
Yes, you can sub in oil. If using coconut oil, melt it as you would the butter.
Yes, these brownies work great with a gluten free flour subbed in.
Storing & Freezing
Small batch brownies can be stored in an airtight container, or with saran wrap along the top to keep maximum freshness. They will stay fresh for up to 5 days.
Brownies will freeze well for up to 3 months. Wrap tightly and store in a large freezer bag or container. Enjoy later with a bowl of ice cream!
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Small Batch Brownies
Ingredients
- 5 tablespoon salted butter melted and cooled
- ⅓ cup (73.33 g) brown sugar
- ⅓ cup (66.67 g) sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- ¼ teaspoon (0.25 teaspoon) salt
- 5 tablespoon (25 g) cocoa powder
- 7 tablespoon (61 g) all-purpose flour
- ¼ cup (45 g) chocolate chips
- flaked salt for sprinkling
Instructions
- Preheat the oven to 325 F. Line an 8x4 or 9x6 loaf pan with parchment paper and spray.
- In a small mixing bowl, whisk melted butter with sugars, egg and vanilla for 2-3 minutes, until very light and fluffy.
- Whisk in salt, cocoa powder and flour mixing until just combined, being careful not to over mix. Fold in chocolate chips.
- Spread batter evenly in the pan and sprinkle with extra chocolate chips on top.
- Bake for about 25-30 minutes. You want the edges to start to pull away from the sides of the pan and begin to darken. Top with flaked salt and allow them to sit and firm up while they cool.
Kristi Governale
As always, absolutely delicious! I’ll never buy boxed brownies again! It was easy and perfect! My family devoured them!!
Brooke Homec
Thank you so much Kristi! And yes, just as easy and boxed mix and so much better!
Cindy DeVries
Absolutely delicious. So fudgy and the right amount of chocolate. I didn’t have a loaf pan where I am, so doubled and made them in a cupcake tin. Perfection. Thank you!
Hillary
When I say delicious, you say brownies. Delicious! Brownies! Delicious brownies indeed!😋 Whipped up the batter in about five minutes and the perfect little loaf pan turned out about 25-30 minutes later with the most decadent, fudgy, rich and chocolately (not too much, just right) brownies. Definitely a win for when you have a hankering for brownies but know making a whole pan is a no-no!🤣
Kelsey
These are delicious!!! Perfect when you have a craving for brownies but don’t want to make a whole batch. It’s hard to come across a recipe that isn’t too rich or too much of one thing. These are perfect !!
Brooke Homec
Thank you so much Kelsey!!
J
we've tried a lot of brownie recipes over the years but this one is our favorite! and the perfect amount for our family! we used all brown sugar and it made it so yum and chewy. loved it!
Brooke Homec
Yay! So happy to hear that, thank you so much!
Sandy
Made these today with gluten free flour and they were so perfectly chewy, fudgy and delicious! Such an easy, quick treat! Thanks for another great recipe!
Natalie
Made these with gluten-free all purpose flour. Added 46g walnuts and served with ice cream and they were absolute perfection. Thanks so much for the small-batch recipes! I love to bake but really have no one to bake for and am a bodybuilder so can’t have this stuff hanging around at all times. Please keep the small-batch stuff coming! 🤌
Brooke Homec
Thank you Natalie! I love the small batch stuff too!
Aubrey
If you do them in a muffin tin, is the baking time the same?
Bailey
This is the recipe that everyone needs on hand for those moments when you’re craving a chocolate treat and you think you don’t have any at home, but you actually do!!! The recipe is just pantry staples but makes the besttt brownies for when you’re really craving them. Yum!
Kim
Doubled the recipe, added pecans, and baked it in an 8 x 8 pan. So good. My new favorite brownie recipe.
CY
I whisked and thought, “first serving is net zero calories!” Lol. It was a workout, for sure.
I baked exactly as directed and found that 30 minutes was perfect for fudge brownie, perfectly baked throughout. Could all granulated sugar be used with similar texture? I could taste the brown sugar and wasn’t sure I liked it in a brownie that was otherwise delicious. Ate one and froze the rest; I cannot trust my self-discipline.