Craving brownies but don’t want a full tray tempting you all week? These Small Batch Brownies are chewy, fudgy, and made with pantry staples in just one bowl—perfect for a cozy night in, date night dessert, or a spontaneous late-night treat. Whether you’re baking for two or just want portion control without sacrificing flavor, this easy recipe delivers bakery-style brownies in under 30 minutes.
Let’s be honest: sometimes you just want a few brownies, not an entire pan. That’s where this recipe comes in. These small batch brownies are everything you love about full-sized brownies—crackly top, rich center, deep chocolate flavor—but in a scaled-down version that makes just 4–6 squares.
Inspired by classic fudge brownie techniques and simplified for quick baking, this is your go-to dessert for those moments when chocolate cravings strike but you don’t want leftovers (or the cleanup of a big batch).
Made with melted butter, cocoa powder, and a hint of vanilla, these brownies are dense, chewy, and seriously satisfying. No mixer needed, no fuss—just melt, mix, and bake.
Ingredients Overview
Each ingredient in this small batch recipe is carefully chosen to ensure maximum flavor and texture in a mini portion.
Butter
Melted butter is the base of these brownies, adding flavor and richness. It also helps bloom the cocoa powder for a more intense chocolate profile.
Granulated Sugar
Sugar sweetens the batter and contributes to the signature shiny, crackled top when whisked thoroughly with hot butter.
Brown Sugar (Optional but Recommended)
Adding a tablespoon of brown sugar gives extra moisture and a hint of caramel undertone that enhances chewiness.
Cocoa Powder
Use unsweetened cocoa powder (natural or Dutch-processed) for bold chocolate flavor. Cocoa makes the brownies deeply chocolaty without the need for melted chocolate.
Egg Yolk
Instead of a whole egg, this recipe uses just one egg yolk—enough to bind the batter while keeping the batch small and dense.
Vanilla Extract
A splash of vanilla brings warmth and helps enhance the overall chocolate flavor.
All-Purpose Flour
Just enough to hold it all together. Too much flour = cakey brownies, so measure carefully.
Salt
Even in small amounts, salt sharpens the flavors and balances the sweetness.
Optional Chocolate Chips or Chunks
For extra melty goodness, stir in a handful of chocolate chips or chunks. Semi-sweet or dark work best.
Step-by-Step Instructions
1. Preheat and Prepare Pan
Preheat your oven to 325°F (163°C). Line a 6-inch square baking pan or a standard loaf pan (8.5×4.5 inches) with parchment paper, leaving overhang for easy removal.
2. Melt Butter
In a medium microwave-safe bowl, melt ¼ cup (56g) unsalted butter. Let it cool for about 1 minute so it’s warm, not hot.
3. Whisk in Sugars and Cocoa
Whisk in ¼ cup granulated sugar and 1 tbsp brown sugar (if using), followed by ¼ cup unsweetened cocoa powder. Whisk vigorously until smooth and shiny.
4. Add Egg Yolk and Vanilla
Stir in 1 large egg yolk and ½ tsp vanilla extract. Whisk until fully combined and thick.
5. Fold in Flour and Salt
Add ¼ cup + 1 tbsp all-purpose flour and a small pinch of salt. Stir just until no streaks of flour remain.
6. Add Mix-Ins (Optional)
Fold in 2–3 tbsp chocolate chips or chopped chocolate for extra gooey pockets.
7. Bake
Spread the thick batter evenly in your prepared pan. Bake for 16–20 minutes, or until the center is just set and a toothpick comes out with moist crumbs (not wet batter).
8. Cool and Slice
Let brownies cool in the pan for at least 10–15 minutes before slicing into 4 or 6 squares. Cooling allows the texture to firm up and intensify.
Tips, Variations, and Substitutions
Tips for Success
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Use a scale if possible: Measuring small amounts precisely is key for consistent texture.
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Don’t skip the egg yolk: It gives the right fat and protein ratio for chewy brownies in a small batch.
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Cool before slicing: Warm brownies are tempting but tend to fall apart if cut too early.
Flavor Variations
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Salted Caramel Swirl: Add a spoonful of caramel and swirl before baking.
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Espresso Fudge: Add ¼ tsp instant espresso powder to intensify the chocolate.
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Nutty Crunch: Stir in chopped walnuts, pecans, or almonds for texture.
Substitutions
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No brown sugar? Just use all granulated sugar.
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Dairy-free? Swap butter with melted coconut oil or dairy-free margarine.
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Gluten-free? Use a 1:1 gluten-free flour blend for a GF version.
Serving Ideas & Occasions
This small batch recipe is ideal for:
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Date Night Dessert: Serve warm with two spoons and vanilla ice cream.
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Late-Night Cravings: Make a single-layer treat without leftovers.
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Small Households: Perfect for 2–4 people without wasting food.
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Lunchbox Treats: Cut into squares and wrap individually for an on-the-go sweet.
They also freeze beautifully—wrap leftover brownies in plastic wrap and freeze for up to 1 month.
Nutritional & Health Notes
Even in a small batch, these brownies are an indulgence—but they’re perfectly portioned for a controlled treat.
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Portion Control: Makes just 4–6 brownies, great for mindful eating.
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Dairy-Free Option: Can be made with oil or dairy-free butter.
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Cocoa Benefits: Unsweetened cocoa adds antioxidants and flavonoids.
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Customizable: Easily adjusted for dietary needs or sugar levels.
Balance out your dessert with fruit or enjoy with a protein-rich snack for a more satisfying treat.
Frequently Asked Questions
1. Can I double this recipe?
Yes! Double all ingredients and bake in an 8×8-inch pan. Bake time will increase to 22–26 minutes. Keep an eye on the center for doneness.
2. Why only use an egg yolk?
In small batches, a whole egg can introduce too much liquid, making brownies cakey or rubbery. A single yolk gives richness and chew without overhydrating the batter.
3. Can I make these without a loaf pan?
Yes. A 6-inch square pan works well. You can also use a muffin tin and divide the batter between 3–4 cups. Reduce bake time to 12–14 minutes.
4. How do I get the crackly top?
Beating the warm butter with sugar and cocoa helps dissolve the sugar and create that shiny, crackled crust. Also, don’t skip the resting time after baking.
5. Can I make this ahead of time?
Absolutely. Brownies stay fresh for up to 3 days at room temperature in an airtight container. Or freeze individually wrapped portions for longer storage.
6. What if I want gooier brownies?
Reduce bake time by 1–2 minutes and cool slightly before eating. The centers will be extra soft and molten.
7. How do I cleanly cut small batch brownies?
Let them cool completely, then use a sharp knife wiped clean between cuts. You can chill the brownies for 15 minutes before slicing for extra neat edges.
Tasty Recipes Card
Description:
Chewy, fudgy brownies scaled down to serve 2–4 people. Made with cocoa powder, egg yolk, and real butter, these small batch brownies deliver big flavor with minimal effort.
Ingredients:
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¼ cup (56g) unsalted butter, melted
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¼ cup (50g) granulated sugar
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1 tbsp brown sugar (optional)
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¼ cup (20g) unsweetened cocoa powder
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1 large egg yolk
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½ tsp vanilla extract
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¼ cup + 1 tbsp (35g) all-purpose flour
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Pinch of salt
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2–3 tbsp chocolate chips or chunks (optional)
Instructions:
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Preheat oven to 325°F (163°C). Line a 6-inch square pan or loaf pan with parchment.
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Melt butter and stir in sugar, brown sugar, and cocoa powder until glossy.
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Add egg yolk and vanilla, mixing well.
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Stir in flour and salt until just combined. Fold in chocolate chips if using.
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Spread into pan and bake for 16–20 minutes.
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Cool completely before slicing.
Notes:
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Add espresso powder or caramel swirl for extra flavor.
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Double the recipe for an 8×8-inch pan.
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Store leftovers in an airtight container for up to 3 days.
Details:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4–6 brownies