Small Batch Brownies
I love small batch baking. Living alone, I appreciate recipes scaled to smaller portions so there aren’t too many sweets around to tempt me. That idea inspired my second cookbook, Simple Small Batch Baking, and this recipe is a compact take on one of my most popular brownie recipes. It yields eight rich, fudgy brownies — an ideal amount for a small household or when you want just enough to satisfy a craving without leftovers.
This version is a downsized adaptation of the ultimate fudge brownie formula, concentrating the same deep chocolate flavor and dense, fudgy texture. If you prefer a larger pan or a different brownies-from-scratch method, you can refer to fuller recipes elsewhere, but this small batch delivers the classic crackly top and gooey center in a single 9×5-inch pan.
Ingredients & Substitutions
The ingredient list is short and straightforward. Use the best chocolate you can find and simple pantry staples for the rest:
- Butter: Unsalted butter is used here to control the salt level.
- Dark chocolate: I prefer 70% cacao for an intense chocolate profile, but good-quality semisweet works too. Choose chocolate with few ingredients for better flavor.
- Cocoa powder: Dutch-processed cocoa gives a deeper taste, though regular unsweetened cocoa will still produce excellent brownies.
- Espresso powder: This is not instant coffee. A small amount brightens and deepens the chocolate notes without adding a coffee taste. It’s optional if you don’t have any.
- Sugar: The recipe uses both granulated and dark brown sugar to build the fudgy texture and balance sweetness.
- Vanilla: Adds aromatic depth; skipping it will leave the brownies tasting flat.
- Salt: A bit of fine sea salt is important to enhance the chocolate flavor.
- Eggs: Two large eggs at room temperature help create the glossy, crackly top and fudgy interior.
- All-purpose flour: Only a small amount is needed to keep the brownies dense and fudgy.
Recipe Troubleshooting & FAQ
Can I reduce the sugar?
Not recommended. Sugar contributes to texture and structure as well as sweetness; reducing it will change how the brownies set and may affect the crackly top.
How do I know when the brownies are done?
Test with a toothpick or skewer: it should come out with moist crumbs, not fully clean. The center may look slightly underbaked when you remove the pan, but residual heat will finish cooking as the brownies cool, yielding a fudgy center.
My brownies turned out dry — what happened?
Dry brownies usually result from too much flour or overbaking. Ovens vary, so start checking 5 minutes before the listed bake time. Measure ingredients carefully and fold the flour in gently to avoid overworking the batter.
*Originally posted April 28, 2021*
Print Recipe
Seriously Fudgy Small Batch Brownies
Ingredients
- 115 g unsalted butter
- 60 g dark chocolate chopped (70% cacao)
- 3 tablespoon cocoa powder
- 1 teaspoon espresso powder
- 75 g granulated sugar
- 55 g dark brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 2 large eggs
- 45 g all-purpose flour
Instructions
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Preheat the oven to 350°F (180°C). Line a 9×5-inch pan with parchment paper, leaving an overhang for easy removal. Grease the parchment lightly with butter or nonstick spray and set aside.
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In a small heatproof bowl, combine the chopped dark chocolate, cocoa powder, and espresso powder. Set the mixture aside.
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Melt the butter in a small saucepan over medium heat until it reaches a vigorous simmer, stirring frequently. Immediately pour the hot butter over the chocolate mixture and let it sit for 2 minutes. Whisk until smooth and fully melted, then set aside to cool slightly.
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With an electric hand mixer, beat the granulated sugar, dark brown sugar, vanilla, salt, and eggs on high speed for exactly 5 minutes. This step helps build the glossy top and the right texture.
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With the mixer running, slowly pour in the slightly cooled chocolate-butter mixture and mix until smooth, about 2 minutes.
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Fold in the flour with a rubber spatula until just combined — do not overmix.
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Transfer the batter to the prepared pan and smooth the top. Bake for 20 minutes, then remove the pan and firmly drop or slam it onto a flat surface 2–3 times to deflate the top slightly — this encourages an even texture and the crackly surface. Return to the oven and bake until a skewer inserted in the center comes out with moist crumbs and the edges look set, about 5 more minutes. The center may appear underbaked but will continue to set as the brownies cool.
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Optional: sprinkle flaky sea salt over the warm brownies. Let them cool completely in the pan, using the parchment overhang to lift them out. Cut into 8 bars and serve.
Video
Notes
Nutrition
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