These small-batch brownies are baked in a loaf pan to yield six fudgy, chewy, intensely chocolate brownies. This one‑bowl recipe comes together quickly and can be ready in under 30 minutes.
There’s no need for a boxed mix when these brownies are so easy and satisfying. The rich chocolate flavor and chewy texture make them a must for any chocolate lover.
Why You Will Love This Recipe
- Small batch — perfect when you only need a few brownies. Double the recipe if you want more.
- Chewy texture — fudgy, chewy brownies with pockets of melty chocolate.
- Simple ingredients — uses pantry and fridge staples, no special shopping required.
Ingredient Notes
Full ingredient amounts are in the recipe card below.
- Butter: Melt and then let cool slightly before mixing.
- Sugars: The recipe uses both brown and granulated sugar for flavor and texture, but you can use whichever you have.
- Egg: Bring to room temperature for best mixing; place in warm water briefly if you’re short on time.
- Cocoa powder: Dutch-processed cocoa gives a deeper chocolate profile, but natural cocoa works too.
- Chocolate chips: Optional — swap for nuts, peanut-butter chips, or leave them out.
Recipe Instructions
Step 1: Preheat the oven to 325°F. Line an 8×4 or 9×6 loaf pan with parchment and spray the paper.
Step 2: In a mixing bowl, whisk the melted, cooled butter with brown sugar, granulated sugar, the egg, and vanilla for 2–3 minutes until very light and fluffy.
Step 3: Add salt, cocoa powder, and flour; whisk until just combined, taking care not to overmix. Fold in chocolate chips.
Step 4: Spread the batter evenly in the prepared pan and sprinkle additional chocolate chips on top, if desired.
Step 5: Bake for 25–30 minutes. The edges should start to pull away from the pan and the top will darken slightly. Sprinkle with flaked salt and let the brownies sit to firm up as they cool.
Expert Baking Tips
- Whisk the wet ingredients until pale and fluffy to encourage a shiny top on the brownies.
- For individual servings, bake the batter in lined muffin cups to make six brownie-sized portions.
- Measurements in grams are more accurate, especially for flour. If you don’t have a scale, spoon flour into the cup to avoid packing it down.
FAQ
Yes. Bake the doubled batter in an 8×8 pan for a thinner brownie or use a loaf pan for a thicker result.
Yes. Substitute oil for butter; if using coconut oil, melt it as you would the butter.
Yes. Use a cup-for-cup gluten-free flour in place of all-purpose flour.
Storing & Freezing
Store brownies in an airtight container at room temperature for up to 5 days. Cover the top tightly with plastic wrap to preserve freshness.
To freeze, wrap portions tightly and place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature and serve with ice cream if you like.
Other Popular Recipes to Try
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Brown Butter Rice Krispie Treats
-
Blueberry Peach Muffins
-
Chocolate Chip Potato Chip Cookies
-
Strawberry Doodle Cookies
For more treats, follow the creator on Instagram and tag them if you make and enjoy these brownies.
Small Batch Brownies
Brooke Homec
Ingredients
- 5 tablespoon salted butter, melted and cooled
- 1/3 cup (73 g) brown sugar
- 1/3 cup (67 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 5 tablespoon (25 g) cocoa powder
- 7 tablespoon (61 g) all-purpose flour
- 1/4 cup (45 g) chocolate chips
- Flaked salt for sprinkling
Instructions
- Preheat the oven to 325°F. Line an 8×4 or 9×6 loaf pan with parchment and spray.
- Whisk the melted, cooled butter with both sugars, the egg, and vanilla for 2–3 minutes until very light and fluffy.
- Stir in salt, cocoa powder, and flour until just combined. Fold in chocolate chips.
- Spread batter into the pan and top with extra chocolate chips if desired.
- Bake 25–30 minutes, until the edges pull away and the top darkens slightly. Sprinkle with flaked salt and let cool to set.
Notes
Swap the chocolate chips for peanut-butter or caramel chips, add nuts, or omit mix-ins entirely. Using grams provides more consistent results when measuring flour; if you don’t have a scale, spoon flour into the measuring cup rather than packing it down.
Nutrition
Carbohydrates: 37 g
Protein: 3 g
Fat: 13 g
Sugar: 27 g
Let us know how it turned out.