Small-batch brownies are chewy, moist and made with simple ingredients you likely already have in your kitchen. Perfect for when you need an easy chocolate treat – without any leftovers!
This small-batch brownie recipe is made in a loaf pan and yields just 3-4 large brownies. They’re chewy, fudgy and very chocolate-y without being too rich or too dense. They’re the perfect dessert for when you’re home alone or when you need a quick and easy chocolate dessert without any leftovers.
Small-Batch Brownie Recipe
This recipe is based on my classic homemade brownie recipe. It’s made with butter and cocoa powder – so there’s no need for any fancy ingredients. It’s also made in 1 bowl with no mixer.
You’ll whisk together the melted butter and white sugar, followed by the egg and vanilla extract. Cocoa powder, flour and salt and gently folded into the batter. Optionally, you can add in chocolate chips or chopped nuts, but that’s up to you.
These brownies are baked in an 8×4 inch loaf pan – note that I find a 9×5 inch loaf pan is too large and the brownies are too thin for my liking. Make sure that you line the pan with parchment paper or aluminum foil so that there’s an overhang around the edges. This allows for you to lift the brownies out of the pan for easy slicing.
Brownies are always easier to slice when they’re fully cooled. But I’ll fully support your choices if you’re unable to wait ’til they’re fully cooled before digging in. I love serving these with a scoop of ice cream and chocolate sauce, or slathering a little Nutella or chocolate frosting on top.
Easy, chewy, fudgy and perfect for a decadent late-night treat – there really isn’t a reason not to make these small-batch brownies.
And for more small-batch desserts, be sure to try:
- Small-Batch Chocolate Chip Cookies
- GIANT Chocolate Chip Cookie for One
- Small-Batch Chocolate Cupcakes
- Peanut Butter Cookie for One
- 8x4 inch loaf pan
- ¼ cup unsalted butter melted
- ½ cup white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup cocoa powder
- ¼ cup all-purpose flour AKA plain flour
- pinch of salt
- ¼ cup chocolate chips or chopped walnuts - optional
- Preheat the oven to 350F (180C) degrees. Line an 8x4 inch (20x10 cm) loaf pan with parchment paper leaving an overhang around the sides. Or line with aluminum foil (leaving an overhang) and lightly grease.
- In a medium-sized bowl, whisk together the melted butter and sugar (I often do this with a fork).
- Whisk in the egg and vanilla extract. Ensure the butter isn't too hot - otherwise the egg can scramble.
- Stir in the cocoa powder, flour and salt. If the cocoa powder is very lumpy, sift it though a metal sieve first.
- Optionally, stir in the chocolate chips or chopped walnuts.
- Spoon the batter into the lined loaf pan and smooth the top. Bake in the preheated oven for 18-20 minutes, or until the top looks set or an inserted toothpick comes out clean or with a few damp crumbs.
- If you can, let the brownies cool fully. Then lift them out of the pan using the overhang of the parchment paper/aluminum foil and place on a cutting board to slice.
- If you have any leftovers, then store in an airtight container at room temperature for up to 4 days.
- Nutrition information is an estimate only and based on 1 brownie (made with chocolate chips), assuming the recipe is sliced into 3 equal-sized brownies.