Oh, these **small-batch brownies**. Where do I even begin? Picture this: it’s a chilly evening, you’re curled up on the couch, and that chocolate craving hits *hard*. You don’t want a whole tray of brownies tempting you for days, but you need that rich, fudgy satisfaction *now*. These brownies are the answer, my friend. They’re like those corner-piece brownies everyone fights over, but in a perfectly portioned, easily achievable form. Forget making a massive batch of brownies; these are the answer when you just need a little chocolate therapy, and are even easier than making cookies, seriously. I’ve been making this recipe for years, ever since I needed a quick and easy dessert for just my husband and me, and it’s become a weekly tradition. I swear, it’s even better than those box mix brownies you get at the store – but don’t tell anyone I said that!
What are small-batch brownies?
Think of these **small-batch brownies** as your personal chocolate indulgence, perfectly sized for one or two people. It’s essentially a scaled-down version of a classic Brownie Recipe, designed to satisfy that sweet tooth without leaving you with a mountain of leftovers. The name says it all, really. I hate when I want to make brownies, but there are just so many! This recipe is perfect for using only a few ingredients so you can enjoy a rich, decadent, fudgy brownie with minimal effort and waste. It’s all about quick gratification and avoiding the temptation to overindulge. It’s the “treat yourself” moment, but without the guilt of baking a whole cake, haha!
Why You’ll Love This Recipe?
Okay, let me count the ways I adore these **small-batch brownies**. First off, the flavor is just divine. They’re intensely chocolatey, with a fudgy center and slightly chewy edges. It’s the perfect balance of textures and tastes that will have you swooning. Seriously, even after testing them dozens of times, I still can’t resist taking a bite straight from the pan (don’t judge!).
Secondly, the simplicity is mind-blowing. We’re talking minimal ingredients and steps, making it ideal for those impromptu cravings or when you’re short on time. I can whip up a batch in under 30 minutes, start to finish, which is a lifesaver on busy weeknights.
And let’s not forget about the cost-efficiency. You’re using pantry staples that you probably already have on hand, so there’s no need to buy a bunch of fancy ingredients. This recipe is proof that you don’t need expensive stuff to create something truly amazing.
Finally, they’re incredibly versatile. You can enjoy them as is, top them with a scoop of ice cream, or add a drizzle of caramel for an extra touch of decadence. My personal favorite is to sprinkle a little sea salt on top to enhance the chocolate flavor, but honestly, they’re perfect any way you serve them! I sometimes compare these to my single-serve Chocolate Cake, but these are far easier!
How do I make small-batch brownies?
Quick Overview
Making these **small-batch brownies** is a breeze. You basically whisk together the dry ingredients, melt the butter and chocolate, combine everything, and bake! The key is to not overmix the batter, which ensures a fudgy texture. It’s seriously so straightforward, even a beginner baker can nail it. The best part is that you can adjust the recipe according to your needs, which means even more possibilities for delicious brownies.
Ingredients
For the Main Batter: What are some good things
* 1/4 cup (50g) unsalted butter, plus more for greasing the pan. I always use European butter because it has a higher fat content, leading to richer flavor.
* 2 ounces (56g) semi-sweet chocolate, chopped. High-quality chocolate really makes a difference here! I love using Ghirardelli or Valrhona.
* 1/4 cup (50g) granulated sugar. You can use coconut sugar for a healthier option, but the texture might be slightly different.
* 1 large egg. Make sure it’s at room temperature for better emulsification.
* 1/2 teaspoon vanilla extract. Pure vanilla extract is a must! None of that imitation stuff.
* 1/4 cup (30g) all-purpose flour. You can use a gluten-free blend, but the texture might be a bit crumbly.
* 1/8 teaspoon salt. A pinch of salt enhances the chocolate flavor.
How do I follow the
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 6-inch square Baking Pan with butter or cooking spray. You can also line the pan with parchment paper for easy removal. I find the butter method works best, so you can get that caramelized edge.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour and salt. Set aside. How do I distribute the salt in a batter? Is it safe to swallow a spoonful of salt in one bite?
Step 3: Melt Chocolate and Butter
In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter and chocolate, stirring until smooth. Be careful not to burn the chocolate! Low and slow is key here. It’s something I learned the hard way, haha.
Step 4: Combine Wet and Dry
Remove the melted chocolate from the heat and stir in the salt until well combined. Add the vanilla extract and the egg to a blender and mix until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix brownies! Overmixing will result in tough brownie.
Step 5: Pour and Bake
How do I spread the batter in a pan? Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. I always start checking my oven at 20 minutes. I know that every oven is different.
Step 6: Cool and Enjoy
Let the brownies cool in the pan for at least 10 minutes before slicing and serving. This allows them to set up properly. If you’re impatient like me, you can pop them in the fridge for a few minutes to speed up the process, but they’re best warm!
What should I serve it with?
These **small-batch brownies** are fantastic on their own, but they also pair well with a variety of other foods. What are
For Breakfast:What are the best ways to enjoy a latte with coffee? What’s a good way to start the weekend?
For Brunch:Add a scoop of vanilla Ice Cream and drizzle of chocolate sauce to your favorite dessert. What are some of the most elegant and decadent desserts that will impress your guests?
As Dessert: Serve them warm with a dollop of whipped cream and a sprinkle of cocoa powder. It’s a classic combination that never fails.
For Cozy Snacks:What are some good side dishes to serve with a glass of cold milk or hot chocolate? What is the best comfort food for a chilly evening? What is a good way to warm up milk with peppermint and then dunk it in ice cold water?
Growing up, we always had brownies after school, so I’m really biased, but I swear, they taste better with milk!
How do I make small-batch brownies?
Here are a few tips and tricks I’ve learned over the years to make the best **small-batch brownies**:
Chocolate: What are someWhat is the best chocolate flavor? I prefer semi-sweet, but you can use dark chocolate if you like a more intense flavor.
Don’t Overmix: Overmixing the batter will result in tough brownies. Mix until *just* combined.
Baking Time:Do you want your brownies to be fudgy? A toothpick inserted into the center should come out with moist crumbs.
Pan Size: Using the right pan size is important. A 6-inch square pan is ideal for this recipe. If you use a larger pan, the brownies will be thinner and may overbake.
Add-Ins:Feel free to add in your favorite mix-ins, such as chocolate chips, nuts, or Peanut Butter swirls. Do not over bake brownies!
Room Temperature Egg:How do you make a room-temperature egg batter?
I remember one time, I accidentally added too much baking powder (thinking it was baking soda – if I had a problem) to my cereal. I don’t remember the recipe. Is it true that brownies turned out cakey instead of fudgy?
What are some Storing and Reheating Tips?
How do you store and reheat brownies?
Room Temperature:Store them in an airtight container at room temperature for up to 3 days. Is it safe to take a drink within the first 24 hours?
Refrigerator Storage: How Store them in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
Freezer Instructions: Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw them in the refrigerator overnight or at room temperature for a few hours.
To reheat, you can microwave them for a few seconds or warm them in the oven at a low temperature. Just be careful not to overheat them, or they will become dry.
Frequently Asked Questions
Final Thoughts
I truly hope you give these **small-batch brownies** a try! They’re the perfect way to satisfy your chocolate cravings without the guilt of baking a whole batch. It’s that simple, decadent, and convenient dessert we all crave sometimes.
If you love this recipe, you might also enjoy my single-serving chocolate chip cookie or my mini chocolate cake. They’re all designed for those moments when you just need a little something sweet. You can even check out my other recipes that use mini-batches. I’m a strong believer that smaller portions lead to less guilt!
Happy baking, and I can’t wait to hear how yours turn out! Be sure to leave a comment and let me know if you tried these brownies and how they were or post a photo of your own brownie version. You can also feel free to share any variations you may have made so that I can try them myself. I’d love to hear from you!
Small-Batch Brownies
Ingredients
Main Ingredients
- 0.5 cup unsweetened chocolate
- 0.5 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 0.5 teaspoon vanilla extract
- 0.5 cup all-purpose flour
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- Melt chocolate and butter together in a double boiler or microwave.
- Beat in sugar, eggs, and vanilla extract until well combined.
- Gradually add flour and salt, mixing until just combined.
- Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before cutting into squares.
