Small-Batch Brownies

Small batch brownies are chewy, fudgy and made with simple ingredients you likely already have in your kitchen. They're baked in a loaf pan and perfect for when you need an easy chocolate treat - without any leftovers!

Course Dessert

Cuisine American

Keyword Loaf Pan Brownies, Small-Batch Brownies

Prep Time 15

Cook Time 18

Total Time 33

Servings large brownies

Calories 420kcal

Author Fiona Dowling

Equipment

8x4 inch loaf pan

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition