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Home » All Recipes » Desserts » Bars & Brownies

Small Batch Brownies

Published: Sep 22, 2022 · Modified: Oct 26, 2022 by RichandDelish · This post may contain affiliate links ·

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These small batch brownies recipe comes together in one bowl, and makes fudgy and moist brownies with a crinkle top!

Close up shot of a piece of brownie with a bite missing.

These brownies are made with both melted butter and cocoa powder which makes the chocolate flavor pop beautifully.

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.

Jump to:
  • Why this recipe works
  • Ingredients
  • Instructions
  • Expert Tips
  • Faq's
  • Storing
  • Freezing
  • Substitutions
  • Variations
  • Tools
  • 📖 Recipe

Why this recipe works

  • This recipe comes together in one bowl.
  • Extra chocolaty brownies that stay fresh for days!
  • Perfect when you wanna make brownies but don't want a whole batch.
  • Made with simple ingredients that you may find in your kitchen.
  • All you need is a whisk and a bowl to make these.
Stack of small batch brownies with the top one missing a bite.

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- 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.

Overhead shot of brownies with a bite missing.

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.

Brownies process shots.

Add the sugar, vanilla extract, kosher salt, brown sugar, and sift the cocoa powder, and mix until well combined.

Brownies process shots.

Add the eggs and mix with a whisk until well combined.

Brownies process shots.

Add the flour and mix until just combined and there are no lumps of flour visible. Don't overmix!

Brownies process shots.

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.

Brownies process shots.

Let the brownies cool for 1 hour before slicing, so they won't crumble and fall apart.

Brownies process shots.

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 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.
Overhead shot of brownies with sea salt.

Faq's

Can I use natural cocoa powder for these brownies?

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.

How do you know when the brownies are done baking?

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.

What flour do you use for brownies?

We use all-purpose flour for brownies, self-rising flour, and cake flour will work great as well.

Stack of two brownies.

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- to make this dairy-free, replace the butter with vegan butter, and make sure that you are using dairy-free dark chocolate.

Bite missing from a piece of brownie.

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

Stack of small batch brownies with the top one missing a bite.

Small Batch Brownies

Rich and delish
These small batch brownies recipe comes together in one bowl, and makes fudgy and moist brownies with a crinkle top!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
chill time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 10 squares
Calories 217 kcal

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.

Nutrition

Calories: 217kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mgSodium: 148mgPotassium: 118mgFiber: 2gSugar: 17gVitamin A: 264IUCalcium: 18mgIron: 2mg
Keyword small batch brownies
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