Small Batch Brownies
These brownies have taken the world of dessert lovers by storm!
Buttery, fudgy, and with that signature crackly top, they’re made in just one bowl with minimal ingredients.
Whether you’re craving a sweet treat for yourself or need a quick dessert to share, these brownies are the perfect solution.
The secret? The perfect balance of chocolate, butter, and a touch of vanilla, all baked into fudgy goodness.
Get ready for the ultimate brownie experience that’ll have you coming back for more!
For Small Batch Brownies
- Butter – Use melted butter (regular or dairy-free) for the perfect fudgy texture.
- Granulated Sugar & Light Brown Sugar – A combination of these sugars gives the brownies just the right sweetness and chewiness.
- Egg – Helps bind everything together and adds richness.
- Vanilla Extract – Adds a warm, aromatic flavor to the brownies.
- Salt – A small amount enhances the sweetness and overall flavor.
- All-Purpose Flour – The base of the brownies that provides structure.
- Unsweetened Cocoa Powder – The key to that deep chocolate flavor.
- Semisweet Chocolate Chips – Adds extra chocolatey goodness throughout the brownies.
Small Batch Brownies Recipe
Ingredients:
- 6 tablespoons melted butter (regular or dairy-free)
- ½ cup granulated sugar
- 6 tablespoons light brown sugar
- 1 egg
- ½ tablespoon vanilla extract
- ⅛ teaspoon salt
- 5 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- ⅓ cup semisweet chocolate chips (regular or dairy-free)
Instructions:
- Preheat the Oven:
- Preheat the oven to 350°F.
- Line an 8x4 or 9x5 loaf pan with parchment paper, leaving some extra paper hanging over the sides to easily lift the brownies out later.
- Melt the Butter:
- Melt the butter in a microwave-safe bowl or over the stove.
- Add both sugars to the melted butter and whisk until the mixture becomes a paste-like consistency and pulls away from the sides of the bowl.
- Add the Egg and Vanilla:
- Whisk in the egg and vanilla extract until fully combined.
- Mix in the Dry Ingredients:
- Stir in the flour, cocoa powder, and salt, whisking until just mixed.
- Gently fold in the chocolate chips.
- Bake the Brownies:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 26-36 minutes.
- The brownies are done when the top has a crackly appearance, and a toothpick inserted into the center comes out with just a few moist crumbs (not completely clean or covered in batter).
- The batter should also not jiggle when the pan is moved.
- Cool and Cut:
- Allow the brownies to cool completely in the pan before cutting them into squares.
Notes:
- Measuring Flour & Cocoa Powder: Be sure to properly measure your flour and cocoa powder using a kitchen scale or the scoop-and-level method for the best results.
- Baking Time: The baking time can vary based on your oven and the type of pan you use. Glass pans may take a little longer, and a 9x5 pan will bake faster than an 8x4.
- Storage: Keep the brownies un-sliced in the pan, covered tightly with foil for up to 3-4 days. Sliced brownies should be stored in an airtight container at room temperature.
Nutrition
Calories: 223kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 116mg | Potassium: 129mg | Fiber: 2g | Sugar: 24g | Vitamin A: 434IU | Calcium: 21mg | Iron: 1mg
- How can I make sure my brownies are gooey and fudgy?
For the perfect gooey brownies, don’t overbake them! Keep an eye on the clock, and remember that the brownies are done when the top is crackled, and a toothpick inserted comes out with a few moist crumbs. If you bake them for too long, they’ll be dry rather than fudgy.
- Can I substitute the butter with something else?
Yes, you can use a dairy-free butter substitute or even vegetable oil if you need a non-dairy option. The key is to make sure whatever you use is melted to get the same smooth texture and flavor.
- How can I prevent the brownies from sticking to the pan?
To make removing the brownies easier, line your pan with parchment paper. Leave some overhang so you can simply lift the brownies out once they’ve cooled, avoiding any mess!
- Can I use a different type of cocoa powder?
Yes, you can use Dutch-processed cocoa powder if that’s what you have on hand. Just note that it can alter the texture slightly, so the brownies might come out a bit lighter in color and flavor, but they will still taste delicious.
- What can I do if I don’t have a 8×4 loaf pan?
No problem! You can use a 9×5 loaf pan or even an 8×8 square pan. Just keep an eye on the baking time, as it may vary slightly depending on the pan you use. If you’re using a different pan, check the brownies a few minutes earlier to ensure they don’t overbake.
