Small-batch brownies are chewy, moist, and made with simple ingredients you likely already have in your kitchen. Perfect when you want an easy chocolate treat without leftovers.
This small-batch brownie recipe is baked in a loaf pan and yields 3–4 large brownies. They’re chewy, fudgy and intensely chocolatey without being overly rich or dense—ideal when you want a quick dessert at home with minimal leftovers.
Small-Batch Brownie Recipe
This version is adapted from a classic homemade brownie formula. It uses melted butter and cocoa powder, so there’s no need for special ingredients. The batter comes together in one bowl and doesn’t require a mixer.
Start by whisking melted butter with white sugar, then add the egg and vanilla. Fold in cocoa powder, flour and a pinch of salt until just combined. If you like, fold in chocolate chips or chopped nuts for added texture.
These brownies are best baked in an 8×4 inch (20×10 cm) loaf pan; a 9×5 inch pan yields a thinner result. Line the pan with parchment paper or aluminum foil, leaving an overhang to lift the finished brownies from the pan for easy slicing.
Allow the brownies to cool completely before slicing for the cleanest cuts, though they’re irresistible slightly warm. Serve with a scoop of ice cream, a drizzle of chocolate sauce, or spread with Nutella or chocolate frosting if you like.
Easy, chewy, fudgy and perfect for a late-night chocolate craving—these small-batch brownies are a delicious single-batch solution.
Also try other small-batch desserts for one or two:
- Small-Batch Chocolate Chip Cookies
- Giant Chocolate Chip Cookie for One
- Small-Batch Chocolate Cupcakes
- Peanut Butter Cookie for One
Small-Batch Brownies
By: Fiona Dowling
Small-batch brownies are chewy, fudgy and made with simple ingredients you likely already have. Baked in a loaf pan, they’re perfect when you want an easy chocolate treat without leftovers.
Prep: 15 mins • Cook: 18 mins • Total: 33 mins • Servings: 3 large brownies
Equipment
- 8×4 inch loaf pan
Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup all-purpose (plain) flour
- Pinch of salt
- 1/4 cup chocolate chips or chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×4 inch (20×10 cm) loaf pan with parchment paper, leaving an overhang, or line with foil and lightly grease.
- In a medium bowl, whisk together the melted butter and sugar until combined.
- Whisk in the egg and vanilla extract. Make sure the butter isn’t too hot, or the egg may scramble.
- Stir in the cocoa powder, flour and salt. If the cocoa is lumpy, sift it first.
- Optionally, fold in chocolate chips or chopped walnuts.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake 18–20 minutes, or until the top is set and a toothpick inserted comes out clean or with a few moist crumbs.
- Let the brownies cool completely if possible. Use the parchment/foil overhang to lift them from the pan, then slice and serve.
Notes
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Nutrition information is an estimate per brownie (assuming the recipe makes 3 brownies and includes chocolate chips).
Nutrition (approx. per brownie)
Calories: 420 kcal • Carbohydrates: 56 g • Protein: 5 g • Fat: 22 g • Saturated Fat: 13 g • Sugar: 43 g