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Craving brownies but don’t want or need a whole pan? These small batch brownies are the answer! They are chewy and chocolatey and there is only enough for two!
Why. You’ll Love This Recipe!
The perfect amount. Sometimes you just need some chocolate and a brownie is the perfect way to satisfy that craving. The problem is, you don’t need or want an entire 9 x 13 pan full of brownies. You only need enough for you and one to share. These Small Batch Brownies are the answer. This recipe is made in a 9 x 5 ” loaf pan. It makes 2 large brownies or 4 smaller brownies.
Amazing texture and flavor. This recipe makes thinner, chewy, fudgy brownies with the perfect chocolate flavor. If you are a fan of thicker brownie you can use a smaller pan
Ingredients Needed
- Egg
- Sugar. Granulated sugar and powdered sugar
- Salt
- Vanilla Extract
- Butter. I use salted butter
- Flour. I use unbleached all purpose flour. You could also substitute with a cup for cup gluten free flour.
- Unsweetened cocoa powder. Dutch process cocoa powder will also work.
- Milk or heavy whipping cream
How to Make Small Batch Brownies
- Spray a 9 x 5-inch loaf pan with non stick baking spray or line with a piece of parchment paper. If I am using parchment paper I also spray the pan. If using a glass or ceramic loaf pan your bake time may vary.
- In a small bowl, whisk together egg, sugar, melted butter and vanilla.
- Mix in flour, salt and cocoa powder, stir with a wooden spoon until batter is smooth.
- Pour batter mixture into prepared pan. Use a rubber spatula to scrape the bowl to get all the batter out.
- Bake at 350 degrees F. for about 20 minutes or until a toothpick comes out clean.
- Cool on a wire cooling rack for 5-10 minutes and then remove from the pan and allow to cool completely.
- While cooling, prepare frosting.
- Frosting:
- Cream together softened butter, powdered sugar and cocoa powder.
- Add in just enough milk or whipping cream to get a good smooth, consistency for the frosting. Spread onto cooled brownies.
Tips
- Always scrape the bowl to get all the batter out, with small batch recipes you don’t want to leave any behind.
- Be careful not to overbake. Bake just until a toothpick comes out clean with a few wet crumbs is fine.
- Be careful not to overmix. Mix just until all the dry ingredients are incorporated. Overmixing can change the texture of the small batch brownies.
Variations:
- If you prefer, rather than frosting the brownies, you can top the batter with toffee bits, mini chocolate chips or M & M’s before baking.
- You can always leave the brownies plain too. They are delicious plain, frosted or with candy added on top.
- I especially love small batch brownies with a scoop of ice cream on top and some chocolate sauce drizzled over it.
Frequently Asked Questions
Can I add nuts to these small batch brownies?
Nuts are a great addition. I would use 1/4 cup of chopped walnuts or pecans.
What is the best way to store leftover brownies?
Of course, with small batch recipes the idea is you don’t have leftovers but if you do end up with some just keep them stored in an airtight container at room temperature for 2-3 days. They can also be frozen for up to 3 months.
Can I use a glass or ceramic loaf pan instead of metal?
I have only baked these in a metal pan, if you use glass or ceramic your bake time may vary. Just be sure to not overbake.
Can I double this recipe?
Yes, it can be doubled. Use an 8 x 8 inch pan if doubling the recipe. The bake time will also need to be changed to 25-28 minutes.
All you need to do is cut them in half or in fourths and you’ve got a delicious, chewy, chocolatey treat.
For other delicious brownie recipes check out these:
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Small Batch Brownies
Ingredients
- 1 egg
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/4 cup butter melted
- 1/3 cup all purpose flour
- 1/4 cup cocoa powder
Frosting
- 1/2 cup powdered sugar
- 1 Tbsp butter softened
- 1 Tbsp cocoa powder
- 2-3 tsp milk or whipping cream
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 x 5 inch loaf pan with non stick baking spray or line with a piece of parchment paper.
- In a small bowl, whisk together egg, sugar, melted butter and vanilla.
- Add in dry ingredients including flour, salt and cocoa powder. Mix until smooth.
- Pour batter into prepared pan.
- Bake at 350 degrees F. for about 20 minutes or until a toothpick comes out clean.
- Remove from the pan and allow to cool completely.
- While cooling, prepare frosting by combining softened butter, cocoa powder and powdered sugar.
- Add in enough milk or whipping cream to get a nice consistency, add in one tsp at a time.
- Once brownies have cooled, frost and enjoy!
Tips & Notes:
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Nutrition Facts:
Blanca Beltran says
Delish
Joan Connelly says
Just made these! Did not add frosting, but added chopped walnuts! SO good and SO EASY!!!!
Michelle says
Really good and quick to make up. Perfect when there are just two !
Marianne says
This is the first time I have ever made homemade brownies and boy these do not disappoint! They were so easy to make and came out perfect after baking 20 minutes. So fudgy and then you add the delicious chocolate icing! Thank you so much Leigh Anne!
Alison says
I love this recipe and make it way too much! Thanks for these small portion recipes!
Leigh Anne says
So glad you love it too!
Angela S. says
I noticed that the recipe says to preheat oven to 350 degrees F, but then it says to bake at 325 degrees F for 20 minutes. Was it a typo?
Leigh Anne says
Sorry about that – 350 is correct. I’ve made the change.