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    Home » Recipes » Cookies

    Fudgy Small Batch Brownies

    Published: May 9, 2016 · Modified: Mar 26, 2022 by Alyssa · This post may contain affiliate links.

    Jump to Recipe Print Recipe Share via Email

    This recipe for small batch brownies uses a loaf pan to make just eight average-sized brownies. They're ultra fudgy and feature classic shiny, crackly brownie tops.

    Stacked fudgy brownies on a serving board.

    As the owner of a sweet tooth that leans much more heavily on the chocolate side (versus fruity desserts), brownies are an easy favorite.

    But getting through a standard batch of brownies as a household of two is a little daunting if there aren't any get-togethers or parties on the horizon. That's where these small batch brownies come in.

    This recipe yields eight (not huge) brownies, making them just the thing for those times you want something sweet but can't handle having a ton of leftovers.

    Reasons to Love This Recipe

    • Are you a lover of fudgy brownies? Then you're in luck. Beginning this recipe with a particular step ensures your brownies end up ultra fudgy (and stay that way for days).
    • No unusually-sized pans are needed, just a loaf pan. This also means that each brownie has at least one edge side, if you love those extra chewy areas, too.
    • Using a blend of chocolate varieties and espresso powder amplifies the rich and chocolate-y classic brownie flavor.
    • There are so many flavor variations possible! Swirl in raspberry jam (à la raspberry brownies), add a few drops of peppermint extract, etc.

    Recipe Ingredients

    Labeled small batch brownie recipes on a marble board.
    • Chocolate: While there's some wiggle room on the type of chocolate you can use, I'm partial to a half-and-half mix of semisweet and dark chocolate. The dark chocolate tempers the sweetness a bit and brings a rich flavor. Chips, chunks, or chocolate bars that you cut up yourself all work.
    • Flour: Just one-half cup is used here. If not weighing flour, be sure to measure it out using the spoon-and-level method (detailed in the recipe card) to prevent adding too much to the recipe.
    • Espresso powder: While optional, a little bit boosts the chocolate flavor and blends in with everything versus adding a mocha/coffee note. And there's really no need to buy a specialty baking version. You can often find small jars of it in the coffee aisle of the grocery store for a few bucks, where it also goes by "instant espresso".

    Step-by-Step Instructions

    Did you know that even with the same ingredients, the first step of your brownie recipe determines whether you'll have fudgier or cakier brownies?

    1. Fudgy brownies begin with melting together the butter and chocolate. But if you start by creaming together the butter and sugar, you'll get brownies that are more cake-y. Fudgy is my preference, so I always start with the butter/chocolate.
    Cubed butter and chocolate chips in a bowl.
    Smooth melted chocolate and butter in a bowl.
    1. Whisk together the melted chocolate and butter with the sugar, egg, and vanilla extract.
    Melted butter, chocolate, and the wet ingredients whisked together in a bowl.
    1. Once it's smooth and combined, add the flour, espresso powder, and salt.
    Dry ingredients added to the bowl with the wet ingredients.
    1. Whisk in the dry ingredients well until the batter has a slight shiny look to it. This helps create that crackly top we've come to consider as one of a brownie's key elements.
    Brownie batter all whisked together in a mixing bowl.
    1. Transfer the brownie batter into a parchment-lined loaf pan. It'll be very thick, so you will have to rely on a spatula or the back of a spoon to smooth it out into an even layer.
    Small batch brownie batter poured into a parchment-lined loaf pan.
    1. Bake the brownies for 30-35 minutes, or until a toothpick inserted into the center of the pan comes out clean or with just a few crumbs clinging to it, not wet batter.
    A slab of cooked brownies in a loaf pan.
    1. Let the slab of brownies cool in the pan, then lift them out and slice them into bars.
    Eight brownies on a piece of parchment paper.

    Recipe Tips and Tricks

    • Whisk this brownie batter by hand instead of using an electric mixer. An electric mixer runs the risk of incorporating too much air into the batter, which will cause the brownies to puff up in the oven, then deflate with a cracked surface as they cool.
    • Either an 8" x 4" or a 9" x 5" loaf pan will work here. I would not use a larger pan size, such as an 8" x 8". Because this recipe is exactly half of my standard brownie recipe, using a smaller baking dish like a loaf pan is key in producing regular-height brownies, just in a small batch brownie form.
    • I recommend using parchment paper for lining the loaf pan as it's a big help in you removing the brownies from the pan once they've been baked. Leave more of an excess on the long sides of the pan to more easily grab onto.
    A close-up of sliced small batch brownies.

    Recipe FAQs

    How do you store brownies?

    Once cooled completely, wrap brownies snugly in plastic wrap and store them in an air-tight container at room temperature. You can also store them the same way and freeze them for several months (or longer).

    What type of variations can I make to these small batch brownies?

    You can easily switch up these small batch brownies by adding in the mix-ins of your choice. An extra quarter-cup of chocolate chips, chopped up nuts, candy bar pieces, even Oreo cookies. You can also add a flavored extract like peppermint.

    Related Recipes

    • Fudgy Chocolate Hazelnut Brownies
    • Malted Brownie Cookies
    • Fudgy Pumpkin Brownies
    • Loaded Dark Chocolate Peppermint Brownies

    If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!

    Note: If you're returning to this post via a saved link or Pinterest, this recipe was updated with slight recipe changes in March 2022 from its original publish date in May 2016. Over the years I began adding a bit more flour (now one-half cup, up from one-quarter cup) and omitting the stirred-in chocolate chips, though you can always keep doing that if you like!

    Stacked fudgy brownies on a serving board.

    Fudgy Small Batch Brownies

    This recipe for small batch brownies uses a loaf pan to make just eight average-sized brownies. They're ultra fudgy and feature classic shiny, crackly brownie tops.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 8 brownies
    Calories: 205kcal
    Author: Alyssa

    Ingredients

    • 4 Tablespoons (57g) unsalted butter cut into ½-inch pieces
    • ¼ cup (48g) dark chocolate chips or chunks
    • ¼ cup (48g) semi-sweet chocolate chips or chunks
    • ½ cup (100g) granulated sugar
    • 1 large egg at room temperature
    • 1 teaspoon vanilla extract
    • ½ cup (62g) all-purpose flour
    • ½ teaspoon instant espresso powder (optional)
    • Pinch of salt
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    Instructions

    • Heat oven to 350°F (177°C). Line an 8" x 4" (or 9"x5") loaf pan with a sheet of parchment paper and lightly spray with cooking spray. Allow excess parchment to overhang on the two long sides of the pan to allow easier lifting later.
    • In a microwave-safe bowl, add butter, dark chocolate, and semisweet chocolate and melt in 20-second intervals on medium power until mixture is melted and smooth, whisking after each interval. Alternatively you can do this in a small pan on the stove.
    • Pour the melted butter/chocolate into a mixing bowl, then whisk in the sugar, egg, and vanilla extract until combined evenly. Add the flour, espresso powder, and salt and whisk for a minute or so, until the batter is well combined and has a slight "shine" to it.
    • Pour the brownie batter into the prepared loaf pan and use a spatula to spread it into an evenly layer as it'll be thick. Bake for 30-35 minutes, or until the edges have set and a thin tester (like a toothpick) inserted into the center of the brownies comes out just about clean, with only a few crumbs clinging to it.
    • Let the brownies cool completely before slicing. Lift the brownies out of the loaf pan by the overhanging sides of the parchment paper and cut into slices once cooled.

    Video

    Notes

    Ingredient Notes:
    Chocolate: You can use all semisweet chocolate if you're not a fan of dark chocolate, but I'm partial to the deeper flavor that comes with mixing the two varieties.
    Flour: If not weighing the flour, measure it using the spoon-and-level method. Stir up the flour in its container so it's not packed down, then spoon it into your measuring cup (without pressing it down) until it's overflowing. Then hold the measuring cup over top of the flour container and use a straight-edge like a knife or the handle of the spoon to level off the top, letting the excess flour fall back into the container.
    Recipe Tips
    • Whisk this recipe by hand instead of using an electric mixer. The electric mixer will incorporate too much air into the recipe, which will cause the brownies to deflate as they cool and lead to the surface cracking.
    • I don't recommend using a differently-sized pan than a standard loaf pan, such as an 8" x 8", as the batter will need to be spread too thin.
    • Storage Instructions: Once entirely cooled, wrap brownies in plastic wrap and then place wrapped brownies in an air-tight container. Store at room temperature or freeze this way for up to several months.
    • Variations: You can stir in additional chocolate chips, nuts, chopped up candy bars, or even cookies like Oreos. You can also add a small amount of a complementary flavored extract, like peppermint.

    Nutrition

    Serving: 1brownie | Calories: 205kcal | Carbohydrates: 28.6g | Protein: 2.5g | Fat: 10.6g | Saturated Fat: 6.2g | Cholesterol: 35mg | Sodium: 51mg | Potassium: 17mg | Fiber: 1g | Sugar: 20.6g | Calcium: 4mg | Iron: 1mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

    Recipe slightly adapted from The Art & Soul of Baking by Cindy Mushet/Sur La Table, which has long been one of my favorite baking cookbooks. Unfortunately it appears that this cookbook is no longer in print.

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    Comments

    1. Nicole says

      June 02, 2020 at 8:28 am

      Hi,
      Do you know why my brownies has bubbles ?

      I love the textures of the brownies but i couldn't get the shiny top.

      Thanks

      Reply
      • Alyssa says

        June 03, 2020 at 1:19 pm

        Hi there, hmmm I have never experienced that. I'm not sure! Usually bubbles in baked goods occur from overmixing, but here I mix these well for about a minute or so to get that shiny look.

        Reply
    2. Jessica Formicola says

      May 31, 2019 at 2:48 pm

      5 stars
      I made these brownies today and they were amazing! So quick and easy, and it made the perfect amount!

      Reply
    3. Noelle says

      May 31, 2019 at 2:36 pm

      5 stars
      I love this idea, I always make way more than I need living alone so this will be perfect 🙂

      Reply
    4. Amy says

      February 18, 2017 at 12:07 pm

      My son will be making these every day. And these look like a perfect comfort food! We might all be in trouble.

      Reply
      • Alyssa says

        February 21, 2017 at 2:11 pm

        Thanks, Amy! I hear you. Having this recipe at the ready can be dangerous. 🙂

        Reply
    5. Rachel @ Bakerita says

      May 12, 2016 at 8:42 am

      Mm I need to start making small batch brownies, cause other wise I'll eat the whole darn pan! Brownies are my favorite and these look so fudgy and delicious. Can't beat one bowl!

      Reply
      • Jana Obeid says

        April 22, 2020 at 10:00 am

        Can i bake this in a ceramic pan?

        Reply
        • Alyssa says

          April 23, 2020 at 1:55 pm

          Hi Jana, that could work, though you'd want the pan to be on the smaller side so the brownies aren't too thin. While this wouldn't be small batch, I double this recipe and bake it in a 9"x9" baking dish when I want to make a regular-sized batch of brownies.

    6. Sarah @Whole and Heavenly Oven says

      May 12, 2016 at 6:23 am

      The struggle of having too many leftover brownies is REAL! Because...you know, they don't stay around long. 😉 I LOVE that you scaled down a classic recipe and it's a good thing you did because these seriously look so chocolate-y and fudgy I would DEFINITELY not be able to control myself around these!

      Reply
      • Alyssa says

        May 12, 2016 at 7:04 am

        Oh for sure! Lots of recipes like savory meals I LOVE to have leftovers...desserts not so much. Thanks Sarah!

        Reply
    7. Jess @ Flying on Jess Fuel says

      May 11, 2016 at 12:48 pm

      Ooooh what a good idea to cook these in a loaf pan!! I pretty much ALWAYS want fresh brownies, so I'm all over this recipe. 🙂 Yum!

      Reply
    8. Gayle @ Pumpkin 'N Spice says

      May 10, 2016 at 7:26 am

      Oh small batch brownies? I'm SOLD! This looks SO good, Alyssa! I never used to eat brownies that much when I was younger, but as I've gotten older, I crave them like crazy! This is perfect so that I don't end up eating 50 servings at once! 🙂

      Reply
      • Alyssa says

        May 10, 2016 at 9:41 pm

        I'm with you Gayle. I'd have them for the occasional celebration growing up, but now they check off so many things I just love all at once - homemade soft and chewy baked goods, all with a ton of chocolate! Cutting down the number of servings was a must.

        Reply
    9. Ashley@CookNourishBliss says

      May 09, 2016 at 3:50 pm

      haha I'll bring the green juice if you bring these brownies!! These sound awesome!

      Reply
      • Alyssa says

        May 10, 2016 at 9:33 pm

        Deal!!! haha thanks Ashley!

        Reply
    10. Annie says

      May 09, 2016 at 10:10 am

      I am soooo glad you posted this. I need a good small batch brownie recipe because brownies are my weakness! I can pass on cake or cookies but show me brownies and I eat the whole freaking pan....no self control!! 🙂

      Reply
      • Alyssa says

        May 10, 2016 at 9:38 pm

        They're just so good! And if we have any ice cream in the house at the same time as brownies...forget about it. All I can think of is brownies a la mode!! Thanks Annie! 🙂

        Reply
    11. Rebecca @ Strength and Sunshine says

      May 09, 2016 at 6:48 am

      I haven't made brownies in months!! Ah, need to stat!

      Reply
      • Alyssa says

        May 10, 2016 at 9:33 pm

        I totally get in brownie moods! haha

        Reply

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