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Small Batch Brownies

These brownies are perfect for when your chocolate cravings hit. This easy recipe makes 8 small brownies, they have crinkly tops, fudgy, melt-in-your-mouth centers and are a delicious decadent treat.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 small brownies
Calories 264kcal

Ingredients

  • 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

Instructions

  • Preheat the oven to 350°F.
  • Line an 8x4 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. 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. 
    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
  • 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.
  • 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!
    flaky sea salt, for garnish

Video

Notes

  • 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 9x5 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

Serving: 1brownie | Calories: 264kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 18mg | Potassium: 143mg | Fiber: 2g | Sugar: 26g | Vitamin A: 345IU | Calcium: 38mg | Iron: 1mg