The best brownie recipe! This small batch brownie recipe delivers rich, chewy, chocolatey brownies baked in a small baking dish. Ready in minutes!
This is my absolute favorite brownie recipe. These brownies are rich, fudgy, and made completely from scratch.
With just a few minutes of mixing time and a handful of pantry staples, these brownies can be enjoyed in minutes.
Why This Recipe Works
- Few ingredients needed: You only need a few pantry staples to make a small batch of brownies.
- Tested and perfected recipe: I've taken the best brownie recipe and scaled it down a bit. Instead of making a normal batch of brownies, I've made just enough for one or two people.
- Easy: You don't need any fancy equipment to make these chewy brownies - no mixer, and no melting chocolate.
- The best brownies: These brownies are absolute brownie perfection. They're chewy and slightly gooey with a lovely crackled crust. The rich center is fudge-like and pretty close to perfect.
- Better than the box: You just can't beat the taste of homemade brownies, they're so much better than any boxed brownie mix and incredibly easy to make too.
RELATED: 15 Easy Dessert Recipes For One
Ingredients
Ingredient Notes
To make a small batch of brownies, you will need:
- Sugar: Use granulated sugar in this recipe. Sugar in brownies makes them light and tender.
- Butter: I use salted butter for great flavor.
- Vanilla: For flavor.
- Egg: One egg binds, adds richness, and provides structure to the brownies.
- Flour: Use all-purpose flour (plain flour). The cocoa powder takes the place of some of the flour, so you'll only need to use ¼ cup of flour.
- Cocoa powder: Unsweetened cocoa powder has a more pure chocolate flavor because it is not diluted with sugar, the result is that the brownies are fabulously rich.
- Baking powder: A small amount of baking powder helps the brownies rise.
- Salt: Salt is a flavor enhancer. Using it in desserts does not make the dessert salty, it enhances the sweetness of the dessert.
- Nuts (optional): I love using chopped pecans or walnuts.
See below for ways to use leftover ingredients.
How To Make A Small Batch Of Brownies
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350 degrees F (177 degrees C). Lightly butter a small baking dish.
See below for the baking dishes we recommend using for this recipe.
- Stir together the melted butter and sugar in a medium-sized mixing bowl.
- Stir in the egg and vanilla.
- In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Pour the dry ingredients into the wet ingredients and stir to combine.
- Fold in the nuts.
- Pour the brownie batter into the baking dish and bake for 20-25 minutes.
- Remove from the oven and let cool for 10 minutes. Slice and enjoy.
Frequently Asked Questions
For this small batch brownie recipe, we use a 4x6-inch baking dish that has a base area of 24 square inches.
Other alternative baking dishes:
5x5-inch dish
6x6-inch dish (this size will yield a thinner crust and may bake faster).
6-inch round dish
These baking dishes can be viewed on our Store page.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Store brownies in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week.
Unlike my single serving brownie recipe, where we add chocolate to the brownie batter, these brownies get their main chocolate flavor from cocoa powder. Cocoa powder yields a chewier brownie because all the fat in the recipe comes from butter and not from chocolate.
If you want to add chocolate chips or chopped chocolate, you can. Consider this YOUR recipe. We recommend stirring in 2 to 3 tablespoons of chocolate chips into the batter before pouring it into the baking pan or scattering the chocolate on top of the batter before baking.
Although I've been using this brownie recipe for years, they've always baked in about 20 minutes for me. But, ovens do vary so you may need other cues to let you know they are done.
Use a timer. The brownies should take 20-25 minutes to bake. Set the timer for 20 minutes, this way you can keep a close eye on them towards the end of cooking.
Use a toothpick or sharp knife. Insert a toothpick or the tip of a sharp knife into the center of the brownies. If there is wet batter on the knife or toothpick, the brownies need more time to bake. If there is nothing there, the brownies are done.
Use your eyes. Perfectly baked brownies look a little underbaked in the middle. As brownies cool, they continue to bake. When the edges look dry and the middle looks slightly undercooked, take them out of the oven.
Yes. You can double this recipe and bake it in an 8-inch round baking pan or a 7x7-inch baking pan.
Expert Tips
- For best results use a 4x6-inch baking dish or a 5x5-inch baking dish (see the FAQ section).
- Allow the brownies to cool completely in the pan before you cut them.
- Spray your knife with non-stick cooking spray before cutting the brownies and they will glide right out of the pan.
- Underbaking is better than overbaking when it comes to making brownies. Make sure to check to see if the brownies are done at around the 20-minute mark using the tip of a sharp knife or a toothpick inserted into the center. If not, bake for a few minutes longer.
Suggestions For Serving Brownies
- Brownie sandwich: Elevate an ice cream sandwich by using homemade brownies. Soften your favorite flavor of ice cream. Spread a few spoonfuls of the ice cream onto one brownie. Top with the other brownie. You can leave it like this or roll the edges in chopped nuts or sprinkles.
- Brownie sundae: Place one brownie square in a bowl. Top with one scoop of your favorite flavor of ice cream. Drizzle with hot fudge sauce, peanuts, and sprinkles.
- Brownie trifle: Layer brownie cubes with vanilla pudding, whipped cream, and berries in a deep bowl or use a drinking glass.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this brownie recipe, you might consider using them in any of these single serving and small batch recipes:
- Vanilla extract: Vanilla Ice Cream, Mini Boston Cream Pie, Blueberry Coffee Cake, Banana Cream Pie
- Cocoa powder: Mini Texas Sheet Cake, Chocolate Scones, Double Chocolate Chip Cookies, Two Chocolate Cupcakes
- Nuts: Cowboy Cookies, Breakfast Bread Pudding, Pecan Pie, Mini Hummingbird Cake
- Eggs: Cheesy Baked Eggs, Eggs Benedict, Crustless Quiche Lorraine, Banana Pancakes
Other Single Serving Brownie Recipes
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried these brownies 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
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- 5-inch baking dish or a 4x6-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
Instructions
- Preheat oven to 350 degrees F (177 degrees C).
- Lightly butter a 4x6 or a 5x5-inch baking dish.
- Stir together the melted butter and sugar in a medium-sized mixing bowl.
- Stir in the egg and vanilla.
- In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Pour the dry ingredients into the wet ingredients and stir to combine.
- Fold in the nuts.
- Pour the brownie batter into the baking dish and bake for 20-25 minutes.
- Remove from the oven and let cool for 10 minutes. Slice and enjoy.
Notes
- For best results use a 4x6-inch baking dish or a 5x5-inch baking dish (see the FAQ section).
- Allow the brownies to cool completely in the pan before you cut them.
- Spray your knife with non-stick cooking spray before cutting the brownies and they will glide right out of the pan.
- Underbaking is better than overbaking when it comes to making brownies. Make sure to check to see if the brownies are done at around the 20-minute mark using the tip of a sharp knife or a toothpick inserted into the center. If not, bake for a few minutes longer.
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.
Margie Pearson says
These are yummy. My only concern is they never rise. I checked date on baking powder and it’s good for another year. What am I doing wrong?
Joanie Zisk says
Hi Margie, the brownies should rise but not a whole lot. The brownies should be dense and fudgy so not seeing a huge increase in the size is normal. If the brownies are not rising at all, make sure that the pan you use to bake the brownies is not larger than the one we recommend. The brownies won't rise much if there is not enough batter in your baking dish. Also, make sure you are measuring the baking powder accurately, too much can cause the brownies to not rise at all.
Diana says
This recipe was perfect. The brownies were yummy. I added chocolate chips which gave some extra chocolate taste. Will make it again.
Marilyn says
Just made these brownies tonight. It was the first time I've actually made brownies from scratch. They were amazing and so easy. Just the perfect amount with not too much left over to tempt me. Will definitely make these again and try more of the desserts for two. I've got my eyes on a few!
niamh says
I've made these twice now and they havent cooked fully in the middle both times . They are the best tasting brownies I've ever eaten.
Cynthia Williams says
Very easy and delicious
Sherilsl says
I am at high altitude, 5400ft. Would any changes be necessary for this recipe?
Joanie Zisk says
Based on an article from the King Arthur Baking website (https://www.kingarthurbaking.com/learn/resources/high-altitude-baking), I would recommend increasing the oven temperature to 365°F and decreasing the baking time by 5-8 minutes. I also suggest reading through the article to see what other changes are recommended.
Elizabeth Stropnicka says
The best brownies ever! not a lot to do, and not a lot of clean up
perfect for a Tuesday after supper dessert
Thank you for sharing
I’ll be back for more
LINDA says
Best Brownies ever ❤️ I make them at least twice a week❤️
Pat S says
These are entirely too easy to make! So good.
J. Hegyi says
Terrific recipe.
Joli says
Could you use a natural oil instead of butter? Maybe 3 Tbl?
Joanie Zisk says
Butter adds more flavor than oil will and butter contains milk solids and lactic acid, which react with the baking powder and helps the brownies to rise. Essentially, this means that butter can help to produce a cakier brownie. Using oil will result in a more fudgy brownie. If you'd like to use oil instead of butter, I recommend using vegetable or canola oil. This recipe has not been tested with other types of oil.
J. Hegyi says
Terrific recipe.