Small Batch Brownies: The Only Recipe You’ll Ever Need

ByAmelia

You crave brownies. You don’t want a giant pan staring at you, demanding you eat it all in one sitting (though, no judgment). Enter small batch brownies—just enough to satisfy your chocolate obsession without the guilt or leftovers.

These aren’t just any brownies. They’re fudgy, rich, and ready in under 30 minutes. No weird ingredients, no fuss.

Why make a full batch when perfection comes in small packages?

What Makes This Recipe So Good

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These brownies are ridiculously fudgy, with crackly tops and a melt-in-your-mouth texture. They’re scaled down for sanity—no more forcing brownies on coworkers just to avoid eating the whole tray. The recipe uses simple pantry staples, and you don’t even need a mixer.

Plus, they bake faster than it takes to decide whether you “deserve” a second one (you do).

Ingredients

  • 4 tbsp unsalted butter (melted)
  • 1/2 cup granulated sugar
  • 1 large egg (room temp)
  • 1/4 tsp vanilla extract
  • 1/4 cup cocoa powder (Dutch-process or natural)
  • 1/4 cup all-purpose flour
  • 1/8 tsp salt
  • 1/4 cup chocolate chips (optional, because why wouldn’t you?)

Step-by-Step Instructions

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  1. Preheat your oven to 350°F (175°C). Grease a small baking dish (about 6×6 inches) or line it with parchment paper for easy removal.
  2. Melt the butter. Microwave or stovetop—your call. Let it cool slightly so it doesn’t scramble the egg.
  3. Mix sugar and melted butter. Stir until combined. Add the egg and vanilla, mixing well.
  4. Sift in cocoa powder, flour, and salt. Fold gently until just combined.

    Overmixing = cakey brownies (gross).

  5. Fold in chocolate chips. Or don’t. Live dangerously.
  6. Pour into the prepared dish. Spread evenly. Bake for 18–22 minutes.

    A toothpick should come out mostly clean.

  7. Let cool for 10 minutes. This is the hardest part. Resist the urge to face-plant into the pan.

Storage Instructions

Store leftovers (lol) in an airtight container at room temp for up to 3 days. For longer storage, freeze them.

Microwave for 10 seconds to revive that just-baked magic. Pro tip: Hide them from roommates.

Benefits of This Recipe

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Small batch = no waste, no temptation, and no sharing (unless you’re feeling generous). They’re faster to make than ordering delivery, cheaper than bakery brownies, and infinitely customizable.

Plus, you get bragging rights for baking from scratch without the hassle.

Common Mistakes to Avoid

  • Overbaking. These aren’t cake. Pull them out when the center is slightly jiggly.
  • Using cold eggs. Room temp eggs mix better. Plan ahead or warm the egg in a bowl of lukewarm water for 5 minutes.
  • Skipping the salt. Salt balances the sweetness.

    Don’t be that person.

Alternatives

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Feeling fancy? Try these twists:

  • Nutty: Add 2 tbsp chopped walnuts or pecans.
  • Minty: Swap vanilla for peppermint extract and top with crushed candy canes.
  • Espresso: Add 1/2 tsp instant coffee for a deeper chocolate flavor.

FAQ

Can I double this recipe?

Absolutely. Double everything and use an 8×8-inch pan.

Bake time might increase by 5–7 minutes.

Can I use oil instead of butter?

Yes, but the texture will be denser. Butter adds flavor and that perfect crumb. IMO, it’s worth it.

Why are my brownies cakey?

You overmixed the batter or overbaked them.

Brownies should be fudgy, not bouncy. FYI, this is a crime in some countries.

Can I make these gluten-free?

Swap the flour for a 1:1 gluten-free blend. The texture might be slightly different, but they’ll still taste great.

Final Thoughts

Small batch brownies are the ultimate solution for when you need chocolate now but don’t want to commit to a lifetime supply.

They’re easy, fast, and foolproof—unless you burn them. In which case, we need to talk. Bake these, thank yourself later, and maybe save one for me.

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