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

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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