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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 with frosting recipe.
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!
This recipe makes 8 small brownies compared to 12 larger brownies. And truuuust me, they disappear FAST.
If you think you just don’t have time to make dessert for your date night, my Small Batch Brownies can change that. In less than 30 minutes they will be cooling on your kitchen counter waiting for you to slice through them to enjoy their deliciousness. Serve just as they are or with a scoop of vanilla ice cream. Or if you’re really feeling adventurous you can use them to make my brownie stuffed chocolate chip cookies.
Reasons Why You Will Love My Small Batch Brownies
- They are so easy to make you can whip them up and have them baking while you are getting ready for your date.
- This small batch recipe has limited ingredients (hopefully every thing you need is in your pantry), so you shouldn’t have to make a trip to the grocery store.
- If you are craving chocolate, these brownies are the answer!
- If you don’t like dealing with leftovers, small batch recipes need to be on the top of your list.
- If you do happen to have any leftovers, these brownies freeze beautifully for up to 3 months!
- Bittersweet chocolate: I love deep, chocolatey flavors, and bittersweet chocolate is a bold, intense flavorful chocolate. Perfect for decadent brownies!
- 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 bake 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 that make 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
The full recipe instructions are found in the recipe card below!
- Melt the chocolate and butter in the microwave.
- Stir in the cocoa powder.
- In a stand mixer, beat the eggs, sugar, espresso powder, vanilla and salt.
- Stir in the melted chocolate.
- Gently fold in the flour and chocolate chips.
- Bake, let cool, cut and enjoy!
Tips and Variations
- 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.
- 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.
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. 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.
Before You Begin! 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.
- 2 oz. bittersweet chocolate, chopped
- 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.
- 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.
- Stir in the cocoa powder until smooth and set aside.
- 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.
- Stir in the melted chocolate butter mixture.
- Fold in the flour and chocolate chips just until combined.
- 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.
- Let the brownies cool in the pan for about 10 minutes. 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!
- Storage: these brownies keep well stored in an air-tight 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.
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.