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a small batch of brownies with crackly tops on a white plate.
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4.89 from 80 votes

Small Batch Brownies

This small batch brownies recipe makes 6 fudgy brownies from scratch with cocoa powder, one egg, and melted butter, baked in a small dish for one or two servings.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: brownies, brownies with nuts, chewy brownies, cocoa powder brownies, fudge brownies, small batch brownies
Servings: 6 brownies
Author: Joanie Zisk

Equipment

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)
US - Metric

Instructions

  • Heat the oven to 350°F (177°C). Lightly butter a 5x5 inch or 4x6 inch baking dish and set it aside.
  • In a medium bowl, stir the melted butter and sugar until fully combined.
  • 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. Do not overmix.
  • Fold in the chopped nuts if using.
  • Spread the batter evenly in the prepared baking dish.
  • Bake for 20 to 25 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs attached.
  • Let the brownies cool in the dish for at least 10 minutes before slicing into squares.

Video

Notes

Use the right baking dish. A 4×6-inch or 5×5-inch baking dish gives these brownies the right thickness for a fudgy center and set edges. A larger dish spreads the batter too thin, and the brownies will overbake and dry out.
Whisk the egg and sugar well. Stirring the egg into the butter and sugar until the mixture looks smooth and glossy is what creates that thin, crackled top. If the sugar doesn't dissolve enough, the top will bake up flat and matte instead.
Spoon and level your flour. Scooping flour directly from the bag packs it into the measuring cup and can add 20 to 30% more than the recipe needs. That extra flour pushes brownies from fudgy to cakey. Spoon the flour into the cup, then level it off with a flat edge.
Do not overmix the batter. Stir the dry ingredients into the wet just until no dry streaks remain. Overmixing develops gluten in the flour, which makes the brownies tough and chewy instead of soft and fudgy.
 
If doubling this recipe, bake the brownies in a 6.5x6.5-inch or 6x8-inch baking dish. 

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 71mg | Fiber: 1g | Sugar: 17g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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