If you’re craving chocolatey goodness without the hassle of making a huge batch, this Easy Small Batch Brownies Recipe is exactly what you need. Perfectly fudgy, wonderfully rich, and with just the right hint of sweetness, these brownies come together quickly and satisfy that deep chocolate craving with very little effort or ingredients. Whether you’re baking solo or want a modest treat to share, this recipe balances simplicity and flavor like a dream.
Ingredients You’ll Need
The beauty of this Easy Small Batch Brownies Recipe lies in its simplicity. Each ingredient plays a crucial role: from the butter’s richness to the cocoa’s deep chocolate flavor, and the perfect touch of vanilla for warmth. Every element works together to create brownies with an unbeatable texture and taste.
- ¼ Cup Butter (Unsalted and melted): Adds a luscious, velvety richness essential for moist brownies.
- 1 ½ tsp Oil: Helps keep the brownies tender without overpowering the chocolate flavor.
- ½ Cup Sugar (Confectioners’ or ground granulated): Sweetens evenly and blends effortlessly for a smooth batter.
- 1 Large Egg (room temperature): Binds everything together, giving structure and a nice tender bite.
- 1 tsp Pure Vanilla Extract: Enhances the chocolate taste with a subtle, fragrant warmth.
- ¼ Cup All Purpose Flour: The foundation providing just enough body without making the brownies cakey.
- ¼ Cup Unsweetened Natural Cocoa: Packs that beautiful deep chocolate flavor and rich color.
- ⅛ tsp Salt: Balances sweetness and intensifies the chocolate notes perfectly.
- ¼ Cup Chocolate Chunks (optional): Adds decadent pockets of melty chocolate for an extra indulgent touch.
How to Make Easy Small Batch Brownies Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and lining a 6-inch baking pan with parchment paper. This ensures your brownies won’t stick and makes cleanup easy. Setting this foundation means you’re one step closer to fudgy brownie heaven.
Step 2: Mix the Butter, Oil, and Sugar
Combine the melted butter, oil, and your choice of sugar in a bowl. Whisk them together for about a minute until everything is smooth and slightly glossy. You can use a hand mixer or simply a balloon whisk, whichever you prefer – this step dissolves the sugar and sets the base for a luscious batter.
Step 3: Add Egg and Vanilla
Next, crack in the room-temperature egg and pour in the vanilla extract. Whisk vigorously until the mixture lightens in color and becomes creamy, which usually takes a minute or two. This aeration is key for a brownie that’s rich yet delightfully tender.
Step 4: Fold in Dry Ingredients
Sift together the all-purpose flour, unsweetened cocoa, and salt to avoid lumps. Gently fold these dry ingredients into the wet mixture until just combined. Don’t overmix here – you want to preserve the tender crumb without any toughness. This step is where the magic of fudgy texture starts to emerge.
Step 5: Pour Batter and Add Chocolate Chunks
Transfer your batter into the prepared pan and spread it evenly. If you’re using chocolate chunks, sprinkle them on top now to create delightful melty pockets inside your brownies. This little addition really takes this Easy Small Batch Brownies Recipe over the top.
Step 6: Bake with Care
Bake for about 17 to 19 minutes, but be sure to watch closely after 15 minutes since every oven heats differently. When a toothpick inserted comes out with a few moist crumbs, your brownies are perfectly baked – fudgy without being raw.
Step 7: Cool Before Slicing
Once out of the oven, allow your brownies to cool completely in the pan before slicing. This helps them set up, so you get those clean, beautiful edges that make serving and sharing a breeze.
How to Serve Easy Small Batch Brownies Recipe
Garnishes
These brownies are fabulous on their own, but feel free to jazz them up with a dusting of powdered sugar, a drizzle of caramel or chocolate sauce, or a sprinkling of crushed nuts for added texture and flair. Each garnish adds a new layer of flavor and visual appeal.
Side Dishes
Pair your brownies with classic vanilla ice cream or a dollop of whipped cream for an irresistible treat. Fresh berries or a tangy raspberry coulis also make for a bright contrast that complements the rich chocolate.
Creative Ways to Present
Want to impress? Serve these brownies with a scoop of ice cream in a waffle cone “cup,” or layer them in a parfait glass with whipped cream and berries. This Easy Small Batch Brownies Recipe is versatile and lends itself to all kinds of creative, delicious presentations.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover brownies tightly in plastic wrap or store them in an airtight container at room temperature. They will stay fresh and fudgy for up to three days, perfect for snacking without worry.
Freezing
If you want to save them longer, freeze brownies by wrapping individual pieces in plastic and placing them in a freezer bag. They keep well for up to three months and thaw quickly at room temperature or in the fridge without losing their charm.
Reheating
When you’re ready to enjoy again, reheat brownies in a microwave for 10-15 seconds or warm them briefly in a preheated oven. This revives their soft texture and brings out that just-baked aroma, making every bite taste freshly made.
FAQs
Can I use different types of sugar for this recipe?
Absolutely! You can use confectioners’ sugar or granulated sugar that’s been ground finely. Both will work well to create a smooth batter, though confectioners’ sugar may yield a slightly softer texture.
What if I don’t have chocolate chunks?
No worries at all! The chocolate chunks are optional but highly recommended. If you don’t have them, you can simply skip them or mix in chopped nuts, or other add-ins like dried fruit.
Can I double this recipe for a larger pan?
You certainly can double the ingredients if you want a bigger batch. Just be sure to use a larger pan and adjust baking time accordingly, keeping a close eye to avoid overbaking.
Why is it important not to overmix the batter?
Overmixing can develop gluten in the flour, which leads to tougher brownies instead of tender, fudgy ones. Gently folding the dry ingredients helps keep the perfect soft texture.
Can I make these brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend. Just ensure it’s a blend that measures cup-for-cup similar to regular flour to maintain the right texture.
Final Thoughts
This Easy Small Batch Brownies Recipe is such a gem for anyone who loves chocolate but doesn’t want to bake a huge pan. With simple ingredients and straightforward steps, it delivers irresistibly rich, fudgy brownies that are pure comfort in every bite. Trust me, once you try this recipe, it will become your go-to for quick, satisfying chocolate bliss.
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Easy Small Batch Brownies Recipe
- Total Time: 27 minutes
- Yield: 4 servings
Description
This easy small batch brownie recipe is perfect for those times when you crave a rich, chocolaty treat but don’t want to make a large batch. Featuring a simple mix of butter, oil, sugar, and cocoa, these brownies bake quickly in just under 30 minutes. The addition of chocolate chunks makes them extra decadent, yet the recipe is straightforward enough to whip up anytime. Ideal for pan-ready baking and perfectly portioned for four servings.
Ingredients
Wet Ingredients
- ¼ Cup Unsalted Butter, melted
- 1 ½ tsp Oil
- 1 large Egg, at room temperature
- 1 tsp Pure Vanilla Extract
Dry Ingredients
- ½ Cup Sugar (confectioners’ sugar or ground granulated sugar)
- ¼ Cup All Purpose Flour
- ¼ Cup Unsweetened Natural Cocoa Powder
- ⅛ tsp Salt
Optional
- ¼ Cup Chocolate chunks
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 6-inch baking pan with parchment paper and set aside. This ensures easy removal of the brownies once baked.
- Combine butter, oil, and sugar: In a mixing bowl, whisk together the melted butter, oil, and confectioners’ sugar or finely ground granulated sugar for about one minute until well combined. A balloon whisk or hand mixer may be used.
- Add egg and vanilla: Beat in the room temperature egg and pure vanilla extract. Continue whisking until the mixture lightens in color and becomes creamy, which should take another one to two minutes.
- Incorporate dry ingredients: Sift together flour, cocoa powder, and salt. Gently fold these dry ingredients into the wet mixture just until combined. Be careful not to overmix to maintain a tender brownie texture.
- Pour batter and add chocolate chunks: Pour the batter into the prepared baking pan and smooth the top evenly. If using, sprinkle chocolate chunks evenly over the surface for an extra chocolaty touch.
- Bake the brownies: Place the pan in the preheated oven and bake for 17-19 minutes. Start checking at 15 minutes since oven temperatures vary; a toothpick inserted in the center should come out with a few moist crumbs when they are done.
- Cool and serve: Allow the brownies to cool completely in the pan before slicing into squares. This helps them set and makes slicing neater.
Notes
- Using room temperature eggs helps the batter emulsify better, resulting in a smoother texture.
- Do not overmix the batter after adding the dry ingredients to avoid dense brownies.
- Chocolate chunks are optional but enhance flavor and add texture.
- Check the brownies around 15 minutes of baking to avoid overbaking and drying out the brownies.
- For a richer flavor, use natural unsweetened cocoa powder instead of Dutch-process.
- Prep Time: 8 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
