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The Best Small Batch Brownies

This is truly the best brownie recipe! If you want a single serving of brownies, this easy recipe is for you. This small batch brownie recipe delivers rich, chewy, chocolatey brownies that are baked in a small baking dish. These homemade brownies taste so much better than any boxed mix can be ready in minutes!

Two brownies on a small plate next to a bark of dark chocolate

There are times when a craving for a single cookie, a slice of pie, or some other type of decadent treat will not go away. This is the time that I find this brownie recipe comes in handy. I often don't want to make a large batch of a sweet treat, so this brownie recipe is the one I go for.

You might like to try our single serving Deep Dish Brownie.

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Why I Love This Recipe

  • It requires a few pantry staples, a small baking dish, and a few minutes of time - my kind of 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.
  • You don't need any fancy equipment to make these chewy brownies - just a bowl and a spoon.
  • 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.
  • 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: The Best Cookie Recipes For One

One brownie on a small plate.

RELATED: 15 Easy Dessert Recipes For One

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Sugar: These homemade brownies use 2/3 cup of granulated sugar.
  • Butter: Use 6 tablespoons of salted butter.
  • Water: To add moisture.
  • Vanilla: For flavor.
  • Egg: One egg adds so much to this brownie recipe. It binds, adds richness and provides structure to the brownies.
  • Flour: Use all purpose flour (plain flour).
  • Cocoa powder: For a moist brownie.
  • Baking powder: Helps the brownies rise.
  • Salt: For flavor.
  • Nuts (optional)

Ways To Use Leftover Ingredients

If you have any ingredients left over from this brownie recipe, you might consider using them in any of these single serving and small batch recipes:

Frequently Asked Questions

What Size Baking Dish Should I Use In This Small Batch Brownie Recipe?

Depending on the size of the pan you use, this easy brownie recipe will yield about six very small brownies or two large brownies. The pan I use often for a small batch of brownies is an 7 x 5 baking pan or a standard bread loaf pan. Examples of both can be found on our bakeware page.
If you use a larger pan than the ones mentioned above and the brownie batter is thinner, bake for less time. If the pan you use is smaller and the batter is thicker, bake a little longer.

How Should I Store Brownies?

Store brownies in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week.

Expert Tips

  • For best results use a baking dish that is 7-inches by 5-inches or very similar in size.
  • Always test to see if the brownies are done by inserting a toothpick or the tip of a sharp knife in the center and if it comes out slightly sticky, they're done.

Other Single Serving & Small Batch Chocolate 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!

Brownies For One | One Dish Kitchen | Game Day Recipes

Small Batch Brownie Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Cool: 10 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: Dessert
Keywords: brownies
Servings: 6 brownies
Calories: 258kcal
Author: Joanie Zisk


  • 2/3 cup sugar
  • 6 tablespoons salted butter melted
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 1 large egg lightly beaten
  • 2/3 cup all-purpose flour
  • 6 tablespoons cocoa powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup nuts chopped (optional)


  • Preheat oven to 350 degrees F (177 degrees C). Grease an 7 x 5-inch baking pan.
  • Combine sugar and butter in a large bowl.
  • Stir in water, vanilla and egg.
  • Combine flour, cocoa powder, baking powder and salt in a small bowl and stir into butter/sugar mixture.
  • Stir in nuts.
  • Pour into prepared baking pan and bake for 20-25 minutes.


Expert Tips
  • For best results use a baking dish that is 7-inches by 5-inches or very similar in size.
  • Always test to see if the brownies are done by inserting a toothpick or the tip of a sharp knife in the center and if it comes out slightly sticky, they're done.


Serving: 1serving | Calories: 258kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 163mg | Potassium: 120mg | Fiber: 2g | Sugar: 22g | Vitamin A: 400IU | Calcium: 24mg | Iron: 1.5mg

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.

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About The Author

63 thoughts on “The Best Small Batch Brownies”

  1. 3 stars
    Followed recipe to a t – super dry. I had to add a couple scoops of ice cream to get it down. Batter was very thick and I thought about adding something to it like water or oil but figured I’d better follow through with the recipe. Flavor wasn’t bad, nice and chocolatety.

    1. 5 stars
      Hey! So I got the exact same results as you. I figured out that since we added water I would continue adding water until it was the consistency I wanted. I just added a small amount of water then mixed it, added water then mixed, eventually I got the consistency I wanted and it was super moist when I baked it. I hope this helps for future reference!

  2. 5 stars
    Still can’t get over how moist they are! Joanie i have a question for you. I have a basic GE electric stove. Wondering if you would please tell me the best place in oven to bake. Top, middle or bottom rack to cook the following:
    Biscuits/bread, meat, brownie/cakes, cookies, casseroles & pizza.
    Thank you ever so much for your time.

    1. I’m so happy you enjoyed the brownies. They are definitely moist and fudgy.
      As for the best spot in the oven to bake different foods, I have to say that I honestly bake almost everything in the center of the oven. Cookies, biscuits, cakes, brownies, casseroles etc. all work best for me when baked with the rack in the center of the oven. An oven rack placed in the top third of the oven is good when I want to char vegetables or melt cheese in a casserole (you might start cooking the casserole in the center of the oven, then move it to the top rack to melt the cheese quicker). I’ll use the bottom rack when I want a crispy crust for pizza. When in doubt though, I always choose the center spot.

  3. I made these brownies a few nights ago. Loved the look of them in the picture! I was disappointed. Mine didn’t turn out fudgy at all, in fact, they were rather dry. The flavor was wonderful, but the texture was a crumbly. Is there an ingredient missing from the directions? Should there be some oil added? I removed a small portion of the sugar, added a few chocolate chips, but other than that, I followed the recipe exactly.

    1. Hi Sharon,
      It’s so disappointing when recipes don’t turn out the way we hoped, let’s try to see what happened.
      There are no ingredients missing from the list. There are a few possible reasons why your brownies turned out crumbly – what size baking dish did you use? If you used a baking dish that is larger than the one suggested, the brownies might have overcooked. Overcooked brownies will be drier and more crumbly.

      Also, you might want to check the expiration date of the baking powder used. Using expired baking powder will cause the brownies to be flatter and much drier. This happens often since baking powder might not be something we use as often as other pantry staples.

      Hope this helps.

  4. 2 stars
    I hate to say that these just did not work for me! My mixture was sooo thick, I bake all the time and followed the measurements exactly so I really don’t know what happened. I ended up adding oil to thin it out a bit but the brownies still turned out very dry despite the quick bake time. Sorry!

  5. I’d make a lot more brownies if I had this recipe! The kids eat their share and then I feel obligated to have the rest…this way they can eat the brownies and then it’s done!

    1. They were so good. Better than any box mix. Thanks for creating these recipes for one person. Moist and gooey. I used two small dishes. 5 x5 x 1 1/2. Corning Ware baking dishes.

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