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Several fudgy brownie squares, some stacked and one with a bite taken out, are arranged on parchment. The tops are sprinkled with flaky sea salt and melty chocolate chips.
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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
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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).
    A metal loaf pan lined with parchment paper secured neatly with black binder clips along the edges, ready for brownie batter.
  • 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
    Two side-by-side images: On the left, chopped chocolate and butter chunks in a white mixing bowl. On the right, the same bowl with partially melted chocolate and butter being stirred with a white spatula by hand.
  • Stir in the cocoa powder until smooth and set aside.
    1/4 cup Dutch process cocoa powder
    Two side-by-side images: On the left, cocoa powder being added to the melted chocolate mixture. On the right, the mixture stirred until smooth and glossy.
  • 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 Timer
    3/4 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
    Two side-by-side images: On the left, brown sugar, eggs, and vanilla in a stand mixer bowl with an egg being poured in. On the right, the mixture whipped until pale and fluffy with a whisk attachment.
  • Stir in the melted chocolate butter mixture.
    Two side-by-side images: On the left, melted chocolate mixture being poured into the whipped egg and sugar mixture. On the right, the batter being gently folded together with a spatula.
  • Fold in the flour and chocolate chips just until combined.
    1/4 cup all purpose flour, 3 Tbsp. chocolate chips
    Two side-by-side images: On the left, flour being added to the chocolate batter. On the right, the mixture being folded together with chocolate chips visibly incorporated.
  • 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
    Two side-by-side images: On the left, rich brownie batter being spooned into the prepared loaf pan. On the right, the batter being evenly spread out with a spatula.
  • 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.
    Two side-by-side images: On the left, freshly baked brownies still in the lined loaf pan with chocolate chips on top. On the right, the loaf of brownies removed from the pan and placed on crinkled parchment paper on a wooden board.
  • Once cool enough to cut, slice into 8 brownies. Garnish with flaky sea salt and enjoy!
    flaky sea salt
    A close-up view of sliced fudgy brownies on parchment paper with scattered sea salt flakes and melty chocolate chips, set on a wooden cutting board.

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 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