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!
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.
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.
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.
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
- 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
- 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.