Easy Small Batch Brownies Recipe

Introduction

These easy small batch brownies are perfect when you crave something chocolatey but don’t want to make a large pan. Rich, fudgy, and packed with chocolate chunks, they bake up quickly and satisfy any sweet tooth.

Ingredients

• 4 tbsp butter
• 1 tbsp oil (vegetable or canola)
• 1/3 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 cup chocolate chunks
• Sea salt flakes for topping

Instructions

1. Step 1: Preheat the oven to 325°F. Line a 9×5 or 8×5 baking pan with parchment paper and set aside.
2. Step 2: Melt the butter and oil together in the microwave or in a medium saucepan on the stove.
3. Step 3: If you melted the butter on the stove, transfer it to a large bowl. Add both sugars to the melted butter and whisk until fully combined.
4. Step 4: Add the egg and vanilla extract, whisking to combine. Then whisk in the flour, cocoa powder, and salt until no flour remains. Fold in the chocolate chunks gently.
5. Step 5: Pour the batter into the prepared pan, spreading it evenly. Sprinkle sea salt flakes on top. Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Step 6: Allow the brownies to cool completely before slicing and serving for the best texture.

Tips & Variations

• Use a mixture of semi-sweet and dark chocolate chunks for extra depth of flavor.
• For a nutty twist, add 1/4 cup chopped walnuts or pecans to the batter before baking.
• Don’t overbake; checking with a toothpick early helps keep brownies fudgy.
• For a dairy-free option, substitute butter with coconut oil and use dairy-free chocolate chunks.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but bring to room temperature before serving for best taste. To reheat, microwave a slice for 10-15 seconds to bring back softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

You can use an 8×5 or 9×5 pan as specified. Using a larger pan might make the brownies thinner and cook faster, so adjust baking time accordingly.

Can I double the recipe?

Yes, doubling the ingredients and using a larger pan will work well. Just keep an eye on the baking time, which may need to be increased slightly.

Easy Small Batch Brownies Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

These easy small batch brownies are perfect for when you crave a chocolatey treat without making a large pan. With a fudgy texture and rich cocoa flavor enhanced by chocolate chunks and a sprinkle of sea salt flakes, this recipe uses simple ingredients and minimal prep time to deliver delicious homemade brownies in under an hour.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 small brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 4 tbsp butter
• 1 tbsp oil (vegetable or canola)
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients

• 1/3 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 tsp salt
• 1/4 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 cup chocolate chunks

Topping

• Sea salt flakes for topping

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×5 or 8×5 inch baking pan with parchment paper, ensuring enough overhang on the sides for easy removal later, and set it aside.
2. Melt Butter and Oil: In a large bowl, melt the butter and oil together either in the microwave or on the stovetop using a medium saucepan. If melted on the stove, transfer the mixture to the bowl now.
3. Add Sugars: To the melted butter mixture, add the granulated sugar and brown sugar. Whisk thoroughly until the sugars are completely combined with the butter and oil, creating a smooth, glossy mixture.
4. Mix in Egg and Vanilla: Crack the egg into the bowl and add the vanilla extract. Whisk vigorously until fully incorporated and the mixture is uniform in color.
5. Incorporate Dry Ingredients: Sift together the flour, cocoa powder, and salt. Gradually whisk them into the wet mixture until no dry streaks remain and the batter is smooth. Be careful not to overmix.
6. Add Chocolate Chunks: Gently fold the chocolate chunks into the batter, distributing them evenly throughout without breaking them up too much.
7. Bake the Brownies: Pour the batter into your prepared pan and spread it evenly to cover the entire surface. Sprinkle sea salt flakes evenly on top for an enhanced flavor contrast. Bake in the preheated oven for approximately 25 minutes.
8. Check for Doneness: Test the brownies by inserting a toothpick into the center. They are done when the toothpick comes out with a few moist crumbs, but no wet batter.
9. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the brownies out and slice them into desired portions. Enjoy your fudgy, chocolatey treats!

Notes

• Use parchment paper to ensure easy removal and clean edges.
• Do not overbake; it can dry out the brownies. The center should remain slightly moist.
• You can substitute chocolate chunks with chocolate chips or chopped nuts for variation.
• Sea salt flakes complement the sweetness and enhance the chocolate flavor but are optional.
• Stored in an airtight container, these brownies stay fresh for up to 3 days at room temperature.

Keywords: small batch brownies, easy brownies, chocolate brownies, fudgy brownies, homemade brownies, single pan brownies, quick dessert