Small Batch Brownies
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It wouldn’t be date night without having something sweet before turning out the lights and my Small Batch Brownies are the finishing touch to a great evening.
The perfect crinkle on top gives way to dense, fudgy brownies that are chocolatey-rich and chewy with every bite.
I really like the idea of making a small batch brownie recipe because sometimes when the chocolate craving hits you simply want to make something small to satisfy the craving. But, if you are in the mood for more you can always whip up my Best Ever Brownies or my Sheet Pan Brownies.
The shiny, crinkle top acts as a magnet drawing you closer to these Small Batch Brownies. I knew I wanted to make a brownie that had those perfect crinkly tops and I’m sharing my tips with you below on how to get that every single time!
Table Talk with Tawnie
I love these Small Batch Brownies because they are SO easy to make. They are the perfect option when you want to have a decadent homemade treat but don’t have time to spend all day fussing in the kitchen. These brownies come together with pantry staples and you can have them baking away while you’re getting ready for date night. This recipe makes 8 small brownies and truuuust me… they disappear FAST. Enjoy them on their own, warm with a scoop of vanilla ice cream, or if you’re feeling adventurous, use them to make my Brownie-Stuffed Chocolate Chip Cookies.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Bittersweet chocolate: I love deep, chocolatey flavors, and bittersweet chocolate is a bold, intense flavorful chocolate. Perfect for decadent brownies! Ghiradelli and Guittard are great brands to try in this recipe.
- Butter: Using butter in brownies helps to achieve a fudgy, soft, melt-in-your-mouth brownie. I mean just look at these photos! It also helps the top crust look shiny and crinkly.
- Brown sugar: The molasses in brown sugar adds to the chewiness of the brownies. Please do not substitute white sugar for brown sugar in this recipe.
- Eggs: Make sure you allow enough time for your ingredients to get to room temperature, as they will mix more easily.
- Dutch process cocoa: This by far, is the most intense, chocolatey cocoa. For a richer brownie make sure you always have Dutch process cocoa on hand.
- Flour: Always use all-purpose flour for my brownies. I am sure a gluten free 1-1 flour would also work great!
- Espresso powder: I know I say this is optional, but if you want to enhance the flavor of the chocolate in these brownies then Espresso powder key. It won’t make the brownies taste like coffee, it just deepens the chocolate flavors!
- Salt: Salt is a flavor enhancer, so it brings the chocolate flavors to life in this Small Batch Brownie recipe. Also, feel free to garnish the brownies with flaky sea salt for a finishing touch!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prepare the chocolate.
Melt the chopped chocolate and butter in the microwave. Then, stir in the cocoa powder.
Mix the eggs and sugar.
In a stand mixer, beat the eggs, sugar, espresso powder, vanilla and salt.
Add the melted chocoalte.
Stir the melted chocolate in with the other ingredients in the stand mixer.
Fold in dry ingredients.
Gently fold in the flour and chocolate chips. Then pour batter into the prepared pan.
Bake & enjoy!
Bake the brownies. Top them with flaky sea salt and let them cool. Then, cut and enjoy!
Expert Tips
- Try not to over-mix when folding in the flour. This can change the texture of the brownies and in some cases can cause the brownies to sink.
- Measure the ingredients accurately, especially the flour and the cocoa. I like the scoop and level method.
- Careful not to over bake. If the pan jiggles the brownies are not done yet. The brownie should not be dry. Insert a toothpick into the center of the brownie and it should come out clean with just a few wet crumbs.
- I use a plastic knife to get clean cuts. You can even pop in the freezer or fridge for a little bit to help get better cuts.
- For the most intense, chocolatey flavor make sure you use the Dutch Process Cocoa Powder.
- Let the brownies cool before slicing. (If you can wait!) Once they are cool it will be easy to slice them. If they are still warm, you will have a gooey mess.
- Sprinkle the brownies with flaky sea salt to balance out the sweetness.
FAQs
Why aren’t my brownies chewy?
Getting the right fat to flour ratio gives you a chewy brownie. Make sure you use brown sugar since the molasses in the brown sugar adds to the chewiness of the brownie.
Can I use a 9 x 5 inch pan?
I have not tested this recipe in a 9×5 inch loaf pan, only in a 8×4 inch pan. You will likely need to decrease the bake time. If you do try, let me know if the comments below how it goes!
Can I use a glass pan to bake the brownies?
I recommend using a metal pan. Using a glass pan will change the cooking time of the brownies and you don’t want to over or under bake these yummy treats.
How do I know the brownies are done?
When the tops are crinkled and when you insert a toothpick into the center of the brownies it comes out clean with just a few wet crumbs. It shouldn’t take longer than 25-27 minutes.
More Date Night Recipes
Looking for more ideas of what to make for date night? Make sure to check out my Date Night Series for some of my top picks!
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Small Batch Brownies
Ingredients
- 2 oz. semisweet or bittersweet chocolate, chopped (Ghirardelli or Guittard are good options)
- 6 Tbsp. unsalted butter
- 1/4 cup Dutch process cocoa powder
- 3/4 cup light brown sugar, packed
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1/2 tsp. vanilla extract
- 1/2 tsp. espresso powder (optional)
- pinch of salt
- 1/4 cup all purpose flour
- 3 Tbsp. chocolate chips
- flaky sea salt (for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Line an 8×4-inch aluminized steel loaf pan with parchment paper and set aside. See video for guidance on how to line a loaf pan with parchment paper. (Note: this recipe was not tested in a glass loaf pan).
- Melt the bittersweet chocolate and butter in a microwave safe glass bowl in the microwave in 30 second increments until melted and smooth.2 oz. semisweet or bittersweet chocolate, chopped, 6 Tbsp. unsalted butter
- Stir in the cocoa powder until smooth and set aside.1/4 cup Dutch process cocoa powder
- Using a stand mixer fitted with the whisk attachment or hand held mixer, beat the brown sugar, eggs, vanilla, espresso powder, and salt for 5-7 minutes or until thick and pale in color. Start Timer3/4 cup light brown sugar, packed, 1 large egg, 1 large egg yolk, 1/2 tsp. vanilla extract, 1/2 tsp. espresso powder, pinch of salt
- Stir in the melted chocolate butter mixture.
- Fold in the flour and chocolate chips just until combined.1/4 cup all purpose flour, 3 Tbsp. chocolate chips
- Pour into the prepared pan and bake for 25-27 min or until a toothpick inserted in the middle comes out mostly clean. A few crumbs are OK. Start Timer
- Let the brownies cool in the pan for about 10 minutes. Start Timer Then use the parchment paper to lift the brownies from the pan.
- Once cool enough to cut, slice into 8 brownies. Garnish with flaky sea salt and enjoy!flaky sea salt
Video
Notes
- Storage: These brownies keep well stored in an airtight container at room temperature for up to 3-4 days. Or, freeze for up to 3 months.
- I have not tested this recipe in a 9×5 inch loaf pan. However if that is all you have, you will need to decrease the bake time. The brownies will also be thinner than the photos since the pan is larger.
- This recipe was not tested in a glass pan. Bake time will increase for glass loaf pans.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
How do you do 1/2 egg?
This recipe calls for 1 whole egg and 1 whole egg yolk. Are you trying to make 1/2 the recipe?
Excellent! Perfect small batch. Chewy, chocolate-y goodness!
they look fabulous! thank you 🙂
These brownies are so yummy!😋
Can you use maybe a semi sweet baking bar instead of bittersweet for a brownie that not as rich?
Thank you for sharing!😊
I bet that would work! thank you, love the photo!
Awesome recipe!! I was trying so many other ones which didn’t come out to my expectations but this is just soo perfect 😄
Love love the portion of these! Super easy to put together and DELICIOUS! I did bake mine in a glass pan, and they did take longer for sure as the recipe notes say, but they still turned out 10/10!
These brownies are so easy and simply spectacular! Thank you so much for sharing!!
These are the best brownies! The sea salt on top is the chefs kiss! This is our new go to recipe!
They look great!! Thank you soo much!
These are amazing!!
I didn’t have parchment paper and just greased the pan and they turned out great!! Best brownies I’ve had yet!!
I am glad a greased pan worked fine too 🙂 yay! Thank you sooOooo much!!
I made this recipe yesterday to enter into our small county fair. I doubled the recipe, left out the espresso powder and baked it in an 8 x 8 pan. I won 2nd place, which is great, but maybe if I had used the
espresso powder, it would have taken it next level and I would have won 1st! Either way, great recipe.
That’s amazing!! How fun. Thanks for making my recipe to enter in the fair and congrats on 2nd place! 🙂
These were delicious, rich brownies. Kind of bummed it was a small batch, but probably better for my waistline!
Thank you Sarah! I have a regular batch brownie recipe here: https://krollskorner.com/recipes/desserts/best-ever-brownies-with-frosting/ you can make without the frosting too if you want!