Small Batch Brownies Recipe

5 from 6 votes

Rich, fudgy, and oh-so-chocolatey, these Small Batch Brownies are perfect for when you are craving something sweet. They have crackly tops, a dense, fudgy texture, and deep chocolate flavor that surpasses any box mix brownies!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 430kcal

Author: Amy Nash

Ingredients

2 ounces bittersweet or semisweet chocolate, chopped
¼ cup salted butter (57g)
½ cup granulated sugar (100g)
2 Tablespoons light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
⅓ cup all-purpose flour, spooned and leveled (41g)
2 Tablespoons unsweetened cocoa powder (10g)
⅛ teaspoon salt
¼ cup semisweet chocolate chips
Flaky sea salt, for sprinkling on top (optional)

Instructions

Preheat oven to 350°F. Line 9x5-inch loaf pan with parchment paper sling.
Melt chocolate and butter together in a microwave-safe bowl for 30-60 seconds in the microwave. Stir until smooth. Add the granulated and brown sugar, then whisk until combined.
Add egg and vanilla and whisk vigorously by hand for 1 minute or switch to an electric mixer. This helps develop the signature thin crackly crust on top of brownies.
Stir in flour, cocoa powder, and salt with a spatula or wooden spoon just until combined. Do not overmix. Stir in chocolate chips.
Transfer the brownie batter to the prepared pan and smooth into an even layer. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Do not overbake.

Notes

Testing doneness: To test whether brownies are done, insert a toothpick or skewer into the center of the brownies. You want it to come out with a few crumbs sticking to it, but it shouldn't be wet from brownie batter. If it comes out completely clean, that means you probably baked your brownies for too long (or the oven temp was too high) and they won't be quite as fudgy and moist.
Replacing bittersweet or semisweet chocolate: If you don't have the bittersweet or semisweet chocolate on hand and just want to use cocoa powder, just increase the cocoa powder by 2 additional tablespoons and add an extra tablespoon each of granulated sugar and butter. Or use a rounded ¼ cup of chocolate chips in place of the chopped bittersweet or semisweet chocolate.
Cut with a plastic knife. This trick really works! For cleaner cutting, grab a plastic knife and use that to slice the brownies into squares. The brownies magically won't stick!
Storage: Keep leftover brownies in an airtight container on the counter for 3-4 days, or freeze for up to 2 months.

Nutrition