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These small batch brownies are rich, fudgy, and perfectly sized when you want a chocolatey treat without a full batch. Made with simple ingredients, they’re easy to make and incredibly delicious!
Why You’ll Love This Recipe
- Quick and Simple: Made with just a handful of pantry staples, these fudgy brownies come together easily and in no time.
- Perfectly Sized: Designed for one or two servings, this recipe ensures little to no leftovers.
- Unbeatable Flavor: Rich and fudgy, these homemade brownies are miles ahead of any boxed mix, and they’re surprisingly easy to make from scratch.
I love this small batch brownie recipe because it makes just the right amount—rich, fudgy brownies without a mountain of leftovers. They’re made in one bowl with simple ingredients and bake up with crisp edges and a soft, gooey center. It’s my go-to when I want a classic, homemade brownie that’s quick, easy, and perfectly portioned.
Looking for more small batch brownie recipes? Try our Deep Dish Brownie, Oreo Brownie, or buttery Blondies. Or go for a Brookie—a perfect mix of brownie and cookie.
Ingredients
If you have any ingredients leftover from this easy brownie recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: Granulated sugar adds sweetness and creates a tender, light brownie texture.
- Butter: Salted butter brings richness and enhances the overall flavor of the brownies.
- Vanilla Extract: Just a small amount adds depth and aromatic sweetness to the batter.
- Egg: A single egg binds the ingredients together, enriches the texture, and gives the brownies structure.
- All-Purpose Flour: Only 1/4 cup is needed, as cocoa powder takes the spotlight, delivering a bold chocolate flavor.
- Cocoa Powder: Use unsweetened cocoa powder for an intense, pure chocolate taste. Leftovers? Try it in recipes like Chocolate Banana Bread or a mini Devil’s Food Cake.
- Baking Powder: A tiny amount helps the brownies rise slightly, ensuring they stay fudgy but not too dense.
- Salt: A pinch enhances the chocolate’s natural sweetness without making the brownies salty.
- Nuts (Optional): Add chopped pecans or walnuts for a delightful crunch and extra flavor.
Recipe Variations
These small batch brownies are delicious as is, but you can easily customize them for a fun twist:
- Mint Brownies: Stir a few drops of mint extract into the batter. For an extra treat, sprinkle crushed peppermint candies on top before baking.
- Caramel Brownies: Swirl caramel sauce into the batter before baking to create gooey pockets of salty-sweet goodness.
- S’mores Brownies: Add mini marshmallows and graham cracker crumbs to the batter. The marshmallows melt into gooey pockets, while the graham crackers add a nice crunch.
- Spiced Brownies: Mix in 1/2 teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced flavor that pairs beautifully with the chocolate.
How To Make Brownies
These step-by-step photos and instructions help you visualize how to make a small batch of brownies. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat your oven to 350°F (177°C) and lightly butter a 5×5-inch or a 4×6-inch baking dish.
- In a medium-sized mixing bowl, stir together the melted butter and sugar until well combined.
- Add the egg and vanilla to the butter-sugar mixture and stir until smooth.
- In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually pour the dry ingredients into the wet ingredients and stir until just combined.
- If using nuts, gently fold them into the batter.
- Transfer the batter to the prepared baking dish, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and allow the brownies to cool in the dish for about 10 minutes. Slice into portions and enjoy!
Expert Tips
- Choose the Right Pan: Use a 4×6-inch or 5×5-inch baking dish for even cooking.
- Cool Before Slicing: Let the brownies cool completely in the pan to help them hold their shape.
- Knife Hack: Lightly coat your knife with non-stick spray before cutting to prevent sticking.
- Don’t Overbake: Start checking for doneness at 20 minutes. A toothpick or knife inserted in the center should come out with a few moist crumbs for perfectly fudgy brownies.
Serving Suggestions
Elevate your brownies with these simple and delicious ideas:
- Brownie Ice Cream Sandwich: Place a scoop of ice cream between two brownie squares and roll the edges in chopped nuts or sprinkles.
- Brownie Sundae: Top a warm brownie with vanilla ice cream, hot fudge, or caramel, and finish with nuts or sprinkles.
- Brownie Trifle: Layer brownie cubes, whipped cream, vanilla pudding, and fresh berries for a creamy, chocolatey treat.
Frequently Asked Questions
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Yes, wrap them tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Overbaking is the likely culprit. Check your oven temperature with an oven thermometer and test the brownies a few minutes earlier next time.
Baking times can vary slightly depending on your oven. Start checking at the 20-minute mark:
Timer: Bake for 20-25 minutes, setting a timer to check for doneness early.
Toothpick Test: Insert a toothpick or knife tip into the center. If it comes out with wet batter, bake a little longer. If it comes out mostly clean with a few moist crumbs, they’re done.
Visual Cues: Look for a slightly underbaked center and dry edges. Brownies continue to set as they cool.
Yes, you can double the recipe and bake it in a 6.5×6.5-inch or 6×8-inch baking dish.
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
- Preheat your oven to 350°F (177°C) and lightly butter a 5×5-inch or a 4×6-inch baking dish.
- In a medium-sized mixing bowl, stir together the melted butter and sugar until well combined.
- Add the egg and vanilla to the butter-sugar mixture and stir until smooth.
- In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually pour the dry ingredients into the wet ingredients and stir until just combined.
- If using nuts, gently fold them into the batter.
- Transfer the batter to the prepared baking dish, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and allow the brownies to cool in the dish for about 10 minutes. Slice into portions and enjoy!
Notes
-
- Choose the Right Pan: Use a 4×6-inch or 5×5-inch baking dish for even cooking.
-
- Cool Before Slicing: Let the brownies cool completely in the pan to help them hold their shape.
-
- Knife Hack: Lightly coat your knife with non-stick spray before cutting to prevent sticking.
-
- Don’t Overbake: Start checking for doneness at 20 minutes. A toothpick or knife inserted in the center should come out with a few moist crumbs for perfectly fudgy brownies.
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.
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.
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.