These small batch brownies are quick, easy and take only 20 minutes! They are made with only pantry staple ingredients. These brownies are fudge like, gooey and so chocolaty! They are the best dessert for any occasion.

Small batch brownies.

Why You’ll Love This Recipe

  • These small batch brownies take only 20 minutes.
  • They are quick and easy to make.
  • This recipe requires only one egg.
  • The brownies are so fudge like and gooey.
  • They have beautiful, crinkly, shiny tops.
  • These brownies are great for Christmas, holidays, birthdays and more!
  • Use gluten free 1 to 1 flour to make them gluten free.
  • In addition, this recipe is nut free.
  • Check out these Paleo Brownies for a delicious refined sugar free option.

Ingredients & Substitutions

These are the main ingredients and substitutions for small batch brownies. Scroll down to the recipe card for full ingredients list and instructions.

Use melted unsalted butter. If desired, add in a pinch of sea salt to the brownie batter.

Use high quality chocolate chips. The chocolate chips are the main flavor of these brownies. I recommend not using sugar free chocolate.

Granulated sugar adds the sweetness. For refined sugar free, coconut sugar works well.

Only one egg needed for this recipe! Chia eggs, flax eggs or egg replacers cannot be directly substituted. For egg free, check out these Vegan Brownies.

Both dark and regular cocoa powder work well.

Both regular all purpose flour and gluten free 1 to 1 flour work well. I have also tested this using cornstarch and tapioca flour. Use 2 tablespoons regardless of the flour used.

Vanilla extract adds a great homemade flavor.

Stir in some extra chocolate chips to the batter before baking! Mini, regular or chocolate chunks can be used with success.

Egg, butter and cocoa powder.

Taste & Texture

These small batch brownies taste like classic fudge brownies. They are rich, decadent and chocolaty.

The texture is gooey, fudge like and not cake like. The edges are slightly chewy and the middles are gooey. The tops are shiny and beautiful!

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread pan with parchment paper.

Step 2

First, add melted butter and chocolate chips. Stir until completely creamy. Set aside.

Melted butter and chocolate chips.
Creamy melted chocolate.

Step 3

In a bowl, add sugar and egg. Whisk vigorously for 2 to 3 minutes, until mixture is light and frothy.

Creamy sugar mixture in bowl.

Step 4

Then, pour melted chocolate mixture into bowl. Stir until combined.

Sugar mixture with chocolate.
Chocolate pudding mixture.

Step 5

Add in cocoa powder, flour and vanilla. Stir to combine.

Brownie ingredients in bowl.
Raw brownie batter in bowl.

Step 6

Then, add in more chocolate chips. I added in about ½ cup.

Chocolate chip brownie dough.

Step 7

Add brownie batter to lined bread pan.

Bread pan with brownie batter.

Step 8

Bake for 15 to 18 minutes or until toothpick inserted comes out with only moist crumbs.

Baked small pan of brownies.

Step 9

Finally, remove small batch brownies from oven. Allow brownies to cool for 30 minutes before slicing and serving.

Expert Tips & Tricks

Carefully measure all ingredients.

Use high quality chocolate chips. They contribute to most of the flavor. Sugar free chocolate chips will prevent a shiny top.

Stir melted butter and chocolate chips until fully melted.

For best results, use an 8 inch by 4 inch bread pan. A 9 inch by 5 inch pan is too large.

Bake brownies until center looks set and the top is shiny.

To test doneness, insert toothpick into brownies. If it comes out with only moist crumbs, brownies are done.

Allow small batch brownies to cool before slicing into. They are gooey!

Three gooey brownies.

Flavor Variations & Add Ins

Consider these flavor variations to your small batch brownies.

Add in a drop of mint extract to the batter.

Sprinkle in white chocolate chips to the batter.

Sprinkle chopped chocolate into the batter.

Add in a pinch of espresso powder for a more intense flavor.

After baking, top cooled brownies with a layer of edible cookie dough.

Add in chopped peanut butter cups to the batter.

Add in crushed Oreos to the batter.

Sprinkle in M&Ms to the batter.

How to Serve & Store

Serve small batch brownies once cooled. They are fragile and gooey at first.

Serve with a tall glass of milk, coffee, or ice cream.

Try drizzling some peanut butter on top!

Store covered at room temperature for up to 4 days.

Freeze for up to 1 month if desired.

Frequently Asked Questions

Can I freeze these brownies?

Sure!

Can I double this recipe?

Yes. This recipe can be easily doubled. Cook in a parchment lined 8 inch by 8 inch pan for about 25 minutes.

Which pan should I use?

Use an 8 inch by 4 inch bread pan.

How do I know when they are done baking?

Insert toothpick into the middle. If it comes out with only moist crumbs, then brownies are done.

How do I get the shiny top?

Vigorously mix the egg and sugar for 2 to 3 minutes. This leads to a shiny top. In addition, the sugar from the chocolate chips helps.

Small pan of brownies.

You May Also Like

If you make this small batch brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more sweet treats, check out these Dessert Recipes.

Small batch brownies.
At a Glance:
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Get the Recipe: Small Batch Brownies

These small batch brownies are fudge like, gooey and so easy! They bake for only about 15 minutes. This recipe makes 8 perfectly delicious brownies!
5 from 60 votes
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Ingredients

8 brownies
  • 4 tbsp melted unsalted butter
  • ½ cup chocolate chips
  • ½ cup granulated sugar
  • 1 egg
  • 1 tbsp cocoa powder
  • 2 tbsp flour, all purpose or gluten free 1 to 1 flour
  • ½ tsp vanilla extract
  • chocolate chips, to sprinkle in

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread pan with parchment paper.
  • First, add melted butter and chocolate chips. Stir until completely creamy. Set aside.
  • In a bowl, add sugar and egg. Whisk vigorously for 2 to 3 minutes, until mixture is light and frothy.
  • Then, pour melted chocolate mixture into bowl. Stir until combined.
  • Add in cocoa powder, flour and vanilla. Stir to combine.
  • Then, add in more chocolate chips. I added in about ½ cup.
  • Add brownie batter to lined bread pan.
  • Bake for 15 to 18 minutes or until toothpick inserted comes out with only moist crumbs.
  • Finally, remove from oven. Allow brownies to cool for 30 minutes before slicing and serving.

Notes

  • Use a high quality chocolate chip brand.  This is the main flavor of the brownies so it is important.
  • I do not recommend using sugar free chocolate chips.  The brownies will be somewhat bitter and will not have those shiny tops.
  • Stir melted butter and chocolate chips until completely creamy.  If needed, microwave for 10 to 15 seconds to become fully melted.
  • Use an 8 by 4 inch bread pan.  Unfortunately a 9 by 5 inch bread pan is a little too large and creates very thin brownies.
  • Bake only until the center looks set.  A toothpick inserted should come out mostly clean with only a few moist crumbs.
  • Store brownies covered at room temperature for up to 4 days.
  • Brownies freeze well.
Calories: 190kcal, Carbohydrates: 24g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 49mg, Potassium: 18mg, Fiber: 1g, Sugar: 13g, Vitamin A: 190IU, Calcium: 4mg, Iron: 1mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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