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Top of small batch brownies on a parchment paper.

Chewy Small Batch Brownies (One Bowl)

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

Ingredients
 
 

  • 85 g Butter
  • 100 g Dark chocolate
  • 1 teaspoon Vanilla extract
  • teaspoon Kosher salt
  • 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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