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These small batch brownies are rich and fudgy and made from scratch with simple pantry ingredients. Baked in a small dish and ready in about 25 minutes, they come together easily without a mixer.
Featured Comment
“Soooo good. Easy to make with everyday ingredients. Perfect size for me.”
– Jill
Why You’ll Love This Recipe
- Quick to Make: This small batch brownies recipe uses simple pantry ingredients and comes together fast.
- Perfectly Portioned: Baked in a small dish, these brownies are sized for one or two servings.
- Rich Chocolate Flavor: These fudgy brownies have a deep chocolate taste and a soft center, without using a boxed mix.
These small batch brownies bake up with deep chocolate flavor and a soft, fudgy texture. I love that they come together quickly in one bowl and bake in a small pan, making them easy to make anytime you want a simple, homemade chocolate dessert.
Looking for more small batch brownie recipes? Try our deep dish brownie, single Oreo brownie, or buttery small batch blondies. Or go for a single brookie, a perfect mix of brownie and cookie.
Ingredients
If you have any ingredients leftover from this small batch brownie recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: Granulated sugar sweetens the brownies and helps create a tender crumb with slightly crisp edges, a key characteristic of classic fudgy brownies.
- Butter: Salted butter adds richness and deep flavor. If using unsalted butter, add an extra pinch of salt to balance the sweetness.
- Vanilla Extract: A small amount enhances the chocolate flavor and adds subtle warmth to the brownies.
- Egg: One egg binds the batter and gives the brownies structure while keeping the center moist and fudgy rather than cakey.
- All-Purpose Flour: Just 1/4 cup is used to keep the brownies dense and chocolate forward, allowing the cocoa powder to shine.
- Cocoa Powder: Unsweetened cocoa powder provides a deep, rich chocolate flavor without added sugar. Extra cocoa powder can be used in recipes like single serve chocolate banana bread or mini devil’s food cake.
- Baking Powder: A small amount adds just enough lift to prevent the brownies from being overly dense while maintaining a fudgy texture.
- Salt: A pinch of salt sharpens the chocolate flavor and balances the sweetness.
- Nuts (Optional): Chopped pecans or walnuts add crunch and contrast to the soft brownie texture, but the brownies are just as good without them.
Recipe Variations
This small batch brownies recipe is easy to customize with a few simple additions:
- Chocolate Chip Brownies: Stir 1/4 cup of chocolate chips into the batter for extra chocolate throughout.
- Mint Brownies: Add a few drops of mint extract to the batter for a classic chocolate mint flavor. Sprinkle crushed peppermint candies over the top before baking if desired.
- Caramel Brownies: Spoon small amounts of caramel sauce over the batter and gently swirl it in before baking to create soft pockets of caramel.
- S’mores Brownies: Sprinkle mini marshmallows and graham cracker crumbs over the batter just before baking for a familiar chocolate and marshmallow combination.
How To Make Small Batch Brownies
Use these simple steps to make rich, fudgy brownies in a small baking dish. Full ingredient amounts are listed in the recipe card below.
- Heat the oven to 350°F (177°C). Lightly butter a 5×5-inch or a 4×6-inch baking dish and set it aside.
- In a medium bowl, stir the melted butter and sugar until fully mixed.
- Add the egg and vanilla extract. Stir until the mixture looks smooth and glossy.
- In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Stir just until no dry streaks remain.
- If using nuts, gently fold them into the batter.
- Spread the batter evenly in the prepared baking dish.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool in the dish for about 10 minutes before slicing.
Expert Tips
- Use the Right Baking Dish: A 4×6 inch or 5×5 inch baking dish helps the brownies bake evenly and prevents overbaking.
- Check Early for Doneness: Start checking the brownies at 20 minutes. A toothpick inserted in the center should come out with a few moist crumbs for fudgy brownies.
- Cool Before Cutting: Let the brownies cool in the pan so they set properly and slice cleanly.
- Clean Cuts: Lightly coat a knife with nonstick spray or wipe it clean between cuts to keep the edges neat.
Frequently Asked Questions
Yes. This small batch brownies recipe is mixed by hand using a bowl and spoon.
Use a 4×6 inch or 5×5 inch baking dish for best results. These sizes ensure even baking and the right brownie thickness.
The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. If it’s wet with batter, bake a few minutes longer.
Yes. Double the ingredients and bake in 6×5 or 6×8 inch baking dish.
Store brownies covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Yes. Let the brownies cool completely, then wrap tightly and freeze for up to 3 months.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch brownie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Brownies
Watch How To Make This
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
- 4 tablespoons butter -melted
- ½ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup all purpose flour
- 3 tablespoons unsweetened cocoa powder
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons chopped pecans (optional)
Instructions
- Heat the oven to 350°F (177°C). Lightly butter a 5×5 inch or 4×6 inch baking dish and set it aside.
- In a medium bowl, stir the melted butter and sugar until fully mixed.
- Add the egg and vanilla extract. Stir until the mixture looks smooth and glossy.
- In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Stir just until no dry streaks remain.
- If using nuts, gently fold them into the batter.
- Spread the batter evenly in the prepared baking dish.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool in the dish for about 10 minutes before slicing.
Notes
- Use the Right Baking Dish: A 4×6 inch or 5×5 inch baking dish helps the brownies bake evenly and prevents overbaking.
- Check Early for Doneness: Start checking the brownies at 20 minutes. A toothpick inserted in the center should come out with a few moist crumbs for fudgy brownies.
- Cool Before Cutting: Let the brownies cool in the pan so they set properly and slice cleanly.
- Clean Cuts: Lightly coat a knife with nonstick spray or wipe it clean between cuts to keep the edges neat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I don’t have a 5×5 pan. Can I bake them in 4-inch ramikins?
Two 4-inch ramekins should work.
These turned out perfect. I used a 4×6 pan and baked them for 20 minutes. Absolutely delicious 🙂
All corner brownies! It doesn’t get any better. These were easy to make, great texture, and wonderfully chocolatey. Perfect portions for hubby and me.
Making these tonight. I was wondering, considering the cost of eggs at the moment, have you considered trying a section of egg free desserts?
Yes, we have quite a few egg-free dessert recipes.
Made the brownies today. Way better than anything from a box!!
Thank you!
Quick, easy and delicious. I added dark chocolate chips and the pecans 🙂
Would it be ok to use cane sugar?
Yes.
Has anyone made these in a little toaster oven?
I make most of my single serving desserts in a Ninja toaster oven. It’s a lot better at keeping the right temperature.