Name: Small Batch Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 1 tablespoon vegetable oil; 1/3 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 cup all-purpose flour; 1/3 cup cocoa powder; 1/4 cup chocolate chunks; Flaky sea salt for topping

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These small batch brownies are rich, fudgy, chewy, and baked in a loaf pan, which makes them perfect when I want a chocolate dessert without making a full pan.

Small Batch Brownies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 tablespoons unsalted butter

1 tablespoon vegetable oil

⅓ cup granulated sugar

¼ cup brown sugar

1 large egg

1 teaspoon vanilla extract

¼ teaspoon salt

¼ cup all-purpose flour

⅓ cup cocoa powder

¼ cup chocolate chunks

Flaky sea salt for topping

Directions

I preheat the oven to 325°F and line a loaf pan with parchment paper.

I melt the butter with the oil, then whisk in the granulated sugar and brown sugar until smooth.

I add the egg and vanilla extract, then whisk until everything is combined.

I stir in the flour, cocoa powder, and salt until no dry streaks remain.

I fold in the chocolate chunks, then spread the batter evenly into the prepared pan.

I sprinkle flaky sea salt on top and bake for 25 minutes, or until a toothpick comes out with moist crumbs.

I let the brownies cool completely before slicing so the texture stays extra fudgy.

Servings and Timing

This recipe makes 8 servings.

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Calories: 180 kcal per serving

Variations

I like adding chopped walnuts or pecans when I want extra crunch. I can also use white chocolate chips, peanut butter chips, or extra dark chocolate chunks for a different flavor. For a more intense chocolate taste, I add a small pinch of espresso powder to the batter.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the refrigerator for up to 1 week.

To reheat, I warm a brownie in the microwave for about 10 seconds so the chocolate softens again.

FAQs

Can I double this recipe?

Yes, I can double the recipe and bake it in a larger pan, but I may need to adjust the baking time.

Why do I need to cool the brownies completely?

I cool them completely because the brownies set as they cool, which gives me the best fudgy texture.

Can I use chocolate chips instead of chocolate chunks?

Yes, I can use chocolate chips if that is what I have on hand.

How do I know when the brownies are done?

I check with a toothpick. I want it to come out with moist crumbs, not wet batter.

Can I freeze these brownies?

Yes, I can freeze them in an airtight container for up to 2 months.

Conclusion

These small batch brownies are perfect when I want a quick, homemade chocolate dessert. I love how fudgy, chewy, and simple they are, and the loaf pan size makes them easy to bake without leftovers taking over the kitchen.

📖 Recipe:

Small Batch Brownies

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Author: Cheryl
Total Time: 35 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

These small batch brownies are rich, fudgy, and chewy with deep chocolate flavor and crackly tops. Baked in a loaf pan, they are perfect for satisfying a chocolate craving without making a full batch.

Instructions

Preheat the oven to 325°F and line a loaf pan with parchment paper.
Melt the butter with the vegetable oil, then whisk in the granulated sugar and brown sugar until smooth.
Add the egg and vanilla extract and whisk until fully combined.
Stir in the flour, cocoa powder, and salt until no dry streaks remain.
Fold in the chocolate chunks and spread the batter evenly into the prepared loaf pan.
Sprinkle flaky sea salt over the top.
Bake for 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let the brownies cool completely before slicing and serving.