Small Batch Brownies Recipe Perfect For Late Cravings

If you’re craving brownies but don’t want a full pan tempting you on the counter, this small batch brownies recipe is your sweet spot. It makes a modest amount—just enough to satisfy a chocolate craving without leftovers. The texture is fudgy with crackly tops, and the flavor is deep and chocolatey.

You only need one bowl, a small pan, and about 30 minutes. It’s the kind of treat you can make on a weeknight or when a friend stops by for coffee.

What Makes This Special

• True small batch: Yields 6–8 small brownies, baked in a loaf pan or 8×4-inch pan.
• One-bowl method: Minimal cleanup. Melt, mix, pour, bake.
• Fudgy, not cakey: The batter has a high fat-to-flour ratio for that dense, chewy bite.
• Shiny, crackly tops: Mixing sugar into warm butter helps dissolve it and create that coveted crust.
• Flexible mix-ins: Add chips, nuts, or swirl in peanut butter if you like.

Ingredients

• 4 tablespoons (56 g) unsalted butter
• 2 tablespoons (30 ml) neutral oil (canola, vegetable, or light olive)
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar (packed)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup (35 g) unsweetened cocoa powder (natural or Dutch-process)
• 1/2 cup (60 g) all-purpose flour
• 1/4 teaspoon fine salt
• 1/4 teaspoon instant espresso powder (optional, boosts chocolate flavor)
• 1/3 cup (55 g) chocolate chips or chunks (optional)
• Flaky sea salt for topping (optional)

Instructions

1. Prep the pan: Line a 8×4-inch loaf pan with parchment, leaving overhang on the long sides.

   Lightly grease the parchment. Preheat oven to 350°F (175°C).

2. Melt the butter: In a medium microwave-safe bowl, melt butter in 20–30 second bursts until just melted. Stir in the oil.
3. Whisk in sugars: Add granulated and brown sugar to the warm butter mixture.

   Whisk vigorously for 30–45 seconds until glossy and slightly thick. This helps set up a crackly top.

4. Add egg and vanilla: Whisk in the egg and vanilla until the mixture is smooth and a shade lighter, about 30 seconds. Don’t overmix, but make sure it’s fully combined.
5. Dry ingredients: Sift or sprinkle in cocoa powder, flour, salt, and espresso powder.

   Switch to a spatula and fold gently just until no dry streaks remain. The batter will be thick and fudgy.

6. Mix-ins: Fold in chocolate chips or chunks, if using. Save a few for the top if you like.
7. Pan and smooth: Scrape batter into the prepared pan and level it.

   If using, sprinkle remaining chips and a pinch of flaky salt on top.

8. Bake: Bake for 18–24 minutes. Start checking at 18 minutes. A toothpick should come out with moist crumbs, not wet batter.

   Slight underbake is better than overbake for fudgy brownies.

9. Cool and slice: Cool in the pan for at least 20–30 minutes. Lift out using the parchment and cut into 6–8 small squares with a sharp knife, wiping the blade between cuts.

Storage Instructions

• Room temperature: Store in an airtight container for 2–3 days. Add a small piece of bread to keep them soft.
• Refrigerator: Keeps for 4–5 days.

  Texture becomes more dense and truffle-like.

• Freezer: Wrap individual pieces tightly and freeze up to 2 months. Thaw at room temp for 30 minutes or warm for 10–15 seconds in the microwave.

Why This is Good for You

• Portion control built in: You get fresh brownies without a giant pan staring you down all week.
• Simple ingredients: Pantry staples mean no special trip or hard-to-find items.
• Customizable sweetness: Adjust sugar, add dark chocolate, or use a pinch more salt to balance.
• Quick comfort: Minimal prep and short bake time make it an easy pick-me-up dessert.

Pitfalls to Watch Out For

• Overbaking: The most common issue. Pull them when the center is set but still soft and a toothpick shows moist crumbs.
• Cold egg: A cold egg can make the butter seize and the batter lumpy.

  If needed, warm the egg in a bowl of warm water for 5 minutes.

• Overmixing after flour: This can create tough brownies. Fold gently just until combined.
• Wrong pan size: A larger pan thins the batter and overbakes it. Stick to a loaf pan or another small pan with similar area.
• Skipping salt: A tiny amount of salt sharpens chocolate flavor.

  Don’t omit it.

Recipe Variations

• Salted pecan: Fold in 1/3 cup chopped toasted pecans and finish with a light sprinkle of flaky salt.
• Mocha swirl: Increase espresso powder to 1/2 teaspoon and stir 1 tablespoon hot coffee into the batter.
• Peanut butter ripple: Dollop 2 tablespoons warmed peanut butter on top of the batter and swirl with a knife.
• Mint chocolate: Add 1/4 teaspoon peppermint extract and use dark chocolate chunks.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose blend. Let batter rest 5 minutes before baking.
• Dairy-free: Use dairy-free butter or coconut oil and dairy-free chocolate chips.
• Extra dark: Use Dutch-process cocoa and 70% chocolate chunks, and reduce granulated sugar by 1 tablespoon.