These easy and simple small batch brownies come together in one bowl, and make fudgy and moist brownies with a crinkle top!
These brownies are made with both melted butter and cocoa powder which makes the chocolate flavor pop beautifully.
These small batch brownies are fudgy, gooey, and super delicious and come together in under an hour from start to finish! They are super easy to prep and bake in a loaf pan.
They are made in one bowl and don't use any special equipment. All you need is a bowl, whisk, and a loaf baking pan that is lined with parchment paper.
If you like making small-batch recipes, check out my small batch chocolate chip cookies, small batch chocolate cake, and my small batch double chocolate cookies.
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Why this recipe works
- Ease- this brownie recipe is super easy to make and comes together in one bowl.
- Chocolaty- extra chocolaty brownies that stay fresh for 4 days!
- Small batch- these brownies are perfect when you wanna make brownies but don't want a whole batch.
- Simple- this recipe is made with simple ingredients that you may find in your kitchen and can get in any grocery store. All you need is a whisk and a bowl to make these.
- Texture- these are the perfect brownies: have a crispy and crackly top and fudgy and gooey in the middle with lots of chocolate flavor.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Dark chocolate-Â use the best quality dark chocolate for the best flavor.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– we like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Brown sugar- adds a chewy texture to the brownies.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs.
Vanilla extract– Vanilla extract Is an essential ingredient for brownies.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Instructions
Preheat an oven to 180c (350f) and prep a parchment paper-lined 9 by 5 loaf baking pan.
In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
Add the sugar, vanilla extract, kosher salt, brown sugar, and sift the cocoa powder, and mix until well combined.
Add the eggs and mix with a whisk until well combined.
Add the flour and mix until just combined and there are no lumps of flour visible. Don't overmix!
Pour the batter into a parchment paper-lined 9 by 5 inch baking pan and bake in a preheated oven for 20-30 minutes or until the tops of the brownies are crinkly and a toothpick inserted into the cake comes out with some moist crumbs.
Let the brownies cool for 1 hour before slicing, so they won't crumble and fall apart.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite brownie add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Faq's
We like to use Dutch prosses cocoa powder because it gives the cake a deeper rich chocolate taste, but the natural cocoa powder will work! It’s just a personal preference.
It can be pretty hard to know when your brownies are done baking, but we have a few tricks to figure that out.
If the brownies have a shiny and crinkly top, they should be ready. When you insert a toothpick into the brownies and the toothpick is covered with wet batter, let it bake for a few more minutes and check again to get the perfect brownie.
We use all-purpose flour for brownies, self-rising flour, and cake flour will work great as well.
Storing
It’s okay to store these brownies at room temperature. Cover them with plastic wrap or foil to prevent them from drying out.
Freezing
To freeze brownies, you will need to wrap the brownies in plastic wrap or foil and seal them in an airtight container or in an airtight resealable bag. You can freeze brownies for up to 2 months.
Substitutions
Dairy-free-Â to make this dairy-free, replace the butter with vegan butter, and make sure that you are using dairy-free dark chocolate.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Chocolate chips- add chocolate chips to the brownie batter for an extra chocolate flavor!
Marshmallows- add mini marshmallows to the brownie batter for extra texture and flavor!
Fruit- add fresh or dried fruit! We like adding strawberries, raspberries, and blackberries!
Oreos- add chopped Oreos for an oreo brownie flavor!
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Brownie pan
More brownie recipes
Sprinkle brownies- These sprinkle brownies are made with a fudgy brownie base, topped with silky smooth chocolate ganache, and topped with rainbow sprinkles!
Dairy free brownies- This dairy free brownies recipe is fudgy and has a dreamy crinkly top that makes the perfect brownie! Its made with both dark chocolate and cocoa powder to give these a rich chocolate flavor.
Fudgy oreo brownies- These fudgy oreo brownies are loaded with oreo pieces and chocolate chunks, have a crinkly top, taste a million times better than boxed brownies, and take under an hour to make.
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📖 Recipe
Chewy Small Batch Brownies (One Bowl)
Ingredients
- 85 g Butter
- 100 g Dark chocolate
- 1 teaspoon Vanilla extract
- â…“ teaspoon Kosher salt
- â…” cup Granulated sugar
- 1 tablespoon Brown sugar
- 3 tablespoon Cocoa powder
- 2 Eggs
- ½ cup Flour
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 9 by 5 loaf baking pan.
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Let the chocolate mixture cool completely.
- Add the sugar, vanilla extract, kosher salt, brown sugar, and sift the cocoa powder, and mix until well combined.
- Add the eggs and mix with a whisk until well combined.
- Add the flour and mix until just combined and there are no lumps of flour visible. Don't overmix!
- Pour the batter into a parchment paper-lined 9 by 5 inch baking pan and bake in a preheated oven for 20-30 minutes or until the tops of the brownies are crinkly and a toothpick inserted into the cake comes out with some moist crumbs.
- Let the brownies cool for 1 hour before slicing, so they wont crumble and fall apart.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be more firm and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
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