Small batch brownies can be your ultimate fridge declutter hack if you know the trick to making them just right. All you need is the portion you want to eat- nothing more, nothing less- just pure chocolaty goodness in every bite!
You know what drives me crazy? When I open the fridge, all the leftovers greet me with a frown that says, ‘Really? Still not gonna eat us?’
Be it a forgotten chicken leg, a half-eaten sandwich, or those last few pieces of brownies that refuse to finish, leftovers seem to hang around until they are finally tossed away. So, instead of letting food end up in the bin like that, I make just the right amount these days. Today’s small batch brownies are one of those treats- perfectly portioned and no leftovers to store!
Hey, before I forget, here’s a BIG advantage that comes with a small batch brownies recipe – all that rich, buttery goodness packed in a smaller size makes them extra fudgy and delicious! Want to have a taste? Let’s dive in and whip up something delicious with just a handful of simple ingredients!
Topping and Mix-In Ideas For Small Batch Brownies
Want to take your brownies to the next level? Try adding some toppings and mix-ins to keep things interesting!
Crushed Nuts
Crushed nuts such as almonds, pecans, walnuts, and pistachios add the perfect crunch to your brownies.
Chocolate Chunks
Mix in some of your favorite chocolate chunks- be it milk, dark or semi-sweet and enjoy delicious pockets of gooey chocolate in your brownies.
Dried Fruits
I love adding extra sweetness to my brownies with dried fruits like raisins, cranberries, dates and cherries. Don’t forget to soak them in water to prevent them from getting soggy.
Cookie Crumbs
Oreos, biscoff cookies, graham crackers or chocolate chip cookies- all of these make excellent topping and mix-in options for brownies!
Caramel Sauce
Drizzle caramel sauce over your brownie for a sweet, gooey and glossy finish!
Tips For Perfecting Small Batch Brownie Recipe
To help you nail the perfect small batch brownies on your first try, here are some tips you can follow:
- All the ingredients, including egg and butter, should be at room temperature before you start baking.
- While folding the ingredients, be sure to mix until just combined. Do NOT overmix, as that might lead to tough brownies.
- If you have enough time, I suggest chilling the batter before baking, as it helps give the brownies a firmer texture.
- Smooth the batter with a spatula to spread out evenly in the pan to avoid uneven texture.
- Brownies are set as they cool. Therefore, it’s best to let them cool completely before cutting to avoid a crumbly mess.
Small Batch Brownies Recipe
Ingredients
- 6 tbsp / 84 g Butter (Unsalted)
- ⅓ cup / 67 g Granulated Sugar
- ¼ cup / 55 g Light Brown Sugar
- 1 large Egg (Room Temperature)
- ½ tsp / 3 ml Vanilla Essence
- ¼ cup / 32 g All-Purpose Flour
- ¼ cup / 22 g Cocoa Powder
- ¼ tsp Salt
- ¼ cup Semi-Sweet Chocolate Chunks
Equipments
- 9X5 Loaf Pan
Instructions
Prepare The Baking Pan
- Preheat your oven to 350 degrees Fahrenheit, 175 degrees Celsius.
- Grab an 8×4 or 9×5 loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
Mix Butter, Sugar, Eggs and Flavorings
- In a large mixing bowl, take 6 tablespoons of melted unsalted butter, 1/3 cup of granulated sugar, and 1/4 cup of brown sugar.
- Then, crack 1 large egg at room temperature and ½ tsp of vanilla essence or extract into the mixing bowl.
- Use a stand mixer or a hand mixer to beat them until well combined.
Add Flour, Cocoa Powder, and Chocolate
- Sift in ¼ cup of all-purpose flour and add 1/4 cup of cocoa powder into the brownie batter.
- Then, sprinkle 1/4 tsp of salt and 1/4 cup chocolate chunks into the batter.
- Fold the ingredients with a spatula until just combined.
Add Toppings and Bake The Brownies
- Pour the brownie batter into the parchment-lined pan and spread it evenly with a spatula.
- Sprinkle some additional chocolate chips on top, if desired.(optional)
- Bake the brownies in the preheated oven for 25-30 minutes or until the edges are set.
- To check its doneness, insert a toothpick into the middle- it should come out clean or with a few crumbs.
Cool, Serve, and Enjoy!
- Once baked, remove the brownie from the oven and let the brownie cool in the pan for at least 10 minutes before slicing.
- Use the parchment to lift the brownie from the pan and cut into desired slices.
- Garnish the brownies with flaky sea salt, and enjoy your homemade small batch of brownies!
Did you see how fast that got baked? That’s the beauty of small batch brownies! As the size of the brownies is smaller compared to traditional ones, their thin batter cooks faster, giving you a dense, fudgy brownie in no time.
With a pretty small ingredient list, easy to make, and quick preparation time, I would say it’s the perfect everyday treat unless you are expecting a crowd- then you might want to double the recipe.
Recipe FAQs
What Types Of Chocolate Are Suitable For This Recipe?
You can use bittersweet, semi-sweet, dark, or milk chocolate for this recipe. However, I have found bittersweet and semi-sweet chocolate to work best for brownies.
Why Do My Small Batch Of Brownies Taste So Dry?
Overbaking the brownies may cause them to become too dry. Take them out of the oven as soon as the brownies are done, and let them continue cooking in the pan as they cool.
What Can I Use Instead Of Butter To Make Small Batch Brownies?
You can replace butter with vegetable oil, applesauce, yogurt, nut butter, mashed bananas, or coconut cream.
How Can I Prevent Sticking Without Parchment Paper?
If you don’t have parchment paper, you can try greasing the pan with nonstick spray or wax paper as an alternative.
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