Easy Small Batch Brownies Recipe

Introduction

These easy small batch brownies are perfect when you crave a rich, chocolatey treat without making a large pan. Soft, fudgy, and loaded with chocolate chunks, they come together quickly for a satisfying dessert any time.

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 (163°C). Line a 9×5 or 8×5-inch baking pan with parchment paper and set aside.
2. Step 2: Melt the butter and oil together either in the microwave or a medium saucepan on the stove.
3. Step 3: If you melted the butter in a saucepan, transfer it to a large bowl. Otherwise, add both the granulated and brown 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 streaks remain.
5. Step 5: Fold in the chocolate chunks gently, then pour the batter into the prepared pan and spread evenly. Sprinkle sea salt flakes over the top if you like.
6. Step 6: Bake for about 25 minutes. The brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs.
7. Step 7: Let the brownies cool completely in the pan before slicing and enjoying.

Tips & Variations

• Use a mix of semi-sweet and dark chocolate chunks for deeper flavor.
• For extra fudginess, slightly underbake and let brownies cool fully before cutting.
• Replace vanilla extract with almond extract for a nutty twist.
• Sprinkle chopped nuts or swirl peanut butter into the batter before baking.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

Yes, a similar-sized pan like 9×5 or 8×5 inches works best to keep the brownies thick and fudgy. Larger pans will make them thinner and cook faster.

Can I substitute oil with all butter?

Yes, you can use all butter instead of the oil for a richer taste, but adding a small amount of oil helps keep the brownies moist and tender.

Easy Small Batch Brownies Recipe

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★★★★★

4.8 from 666 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 6 small brownies 1x

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Description

These easy small batch brownies are perfect for when you’re craving a rich, chocolatey treat but don’t want to make a full pan. With a fudgy texture, bits of melted chocolate chunks, and a sprinkle of sea salt flakes on top, these brownies are quick to prepare and bake in just 25 minutes. Perfectly moist and full of flavor, they’re ideal for a cozy dessert or a sweet snack.

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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

Add-ins and Toppings

• 1/4 cup chocolate chunks
• Sea salt flakes for topping

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Instructions

1. Preheat and Prepare Pan: Start by preheating your oven to 325°F (163°C). Line a 9×5 or an 8×5 inch baking pan with parchment paper, ensuring it covers the sides for easy removal; then set it aside.
2. Melt Butter and Oil: In a large bowl, melt the butter and oil together either in the microwave or in a medium saucepan on the stovetop until fully melted and combined.
3. Combine Sugars: If you melted the butter on the stove, transfer it to a large mixing bowl. Add the granulated sugar and brown sugar to the melted butter and oil mixture. Whisk thoroughly until the sugars are fully incorporated and the mixture is smooth.
4. Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Whisk the wet ingredients until fully combined and slightly thickened.
5. Incorporate Dry Ingredients: Gradually whisk in the flour, cocoa powder, and salt. Continue whisking until you no longer see streaks of flour and the batter is smooth and even in color.
6. Fold in Chocolate Chunks: Gently fold the chocolate chunks into the batter to distribute them evenly without overmixing.
7. Bake: Pour the batter into the prepared loaf pan, spreading it evenly to cover the entire bottom. Sprinkle sea salt flakes on top. Place the pan in the preheated oven and bake for 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
8. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper, slice into pieces, and enjoy your fudgy treat.

Notes

• Use good quality cocoa powder for the best chocolate flavor.
• Do not overbake; brownies should remain moist inside for a fudgy texture.
• Let brownies cool completely before cutting to ensure clean slices.
• If you prefer nuts, you can fold in 1/4 cup chopped walnuts or pecans.
• Chocolate chunks can be substituted with chocolate chips.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: small batch brownies, easy brownies, quick brownies, fudgy brownies, chocolate dessert