Sometimes, you just need a small batch of rich, fudgy, and chocolatey brownies—perfect for satisfying a craving without making a huge pan. These Small Batch Brownies are made with simple ingredients, require just one bowl, and bake in a loaf pan for the perfect portion.
Ingredients (Makes 4-6 brownies)
- 60g (¼ cup) unsalted butter, melted
- 75g (⅓ cup) granulated sugar
- 25g (2 tbsp) brown sugar
- 1 large egg
- ½ tsp vanilla extract
- 30g (¼ cup) all-purpose flour
- 20g (3 tbsp) unsweetened cocoa powder
- ¼ tsp salt
- 30g (¼ cup) chocolate chips or chopped chocolate (optional, for extra gooeyness)
Instructions
Step 1: Prep the Oven & Pan
- Preheat oven to 175°C (350°F).
- Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Wet Ingredients
- In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until combined.
- Add egg and vanilla extract, whisking until smooth.
Step 3: Add Dry Ingredients
- Sift in flour, cocoa powder, and salt.
- Fold gently with a spatula until just combined—do not overmix.
- Stir in chocolate chips if using.
Step 4: Bake the Brownies
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then lift out and cool completely before slicing.
Nutrition (Per Brownie – Based on 6 Servings)
- Calories: 180
- Carbohydrates: 22g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 80mg
- Sugar: 15g
Tips for Perfect Small Batch Brownies
- Use Quality Cocoa: Dutch-processed cocoa gives a richer flavor.
- Don’t Overbake: Take them out when slightly underbaked for a fudgier texture.
- Customize: Add nuts, caramel swirls, or a sprinkle of sea salt on top.
- Storage: Store at room temperature for 3 days, or freeze for up to 2 months.
Leave a Comment