Want homemade brownies but don’t want to make huge pan? These Small Batch Brownies use a loaf pan to make just the right number of brownies for feeding a few!
Small Batch Fudgy Brownies
These days, I am embracing small batch baking more and more. With just the two of us at home, it just makes a lot of sense. And as much as we both love brownies, making a small batch lets us have homemade brownies without making a big pan full.
This recipe uses your trusty loaf pan to make Small Batch Brownies that are dense and fudgy and oh-so chocolate-y. Scaling recipes generally works pretty well, but it’s not always as simple as just dividing or multiplying all of the ingredients. But after some testing and tweaking, I finally got a batch that’s every bit as delicious and fudgy as any chocolate lover could possibly want!
The brownies you see here feature no frills. They’re all about the chocolate! But you can easily add some chocolate chips, chopped nuts, or anything else you’d like. There are so many ways to adapt these to suit your tastes!
Cutting these brownies into roughly 2-inch square bars, you’ll get 8 brownies. Of course, you can cut them larger, cut them into different shapes like diagonals or long rectangles, or just dive in there and break off a few bites at a time. Your brownies, your rules!
Tips for Success
- Measure accurately. Use a kitchen scale to measure by weight if possible.
- Use good quality chocolate. With the flavor focus solidly on chocolate, be sure to use a good chocolate and cocoa powder.
- Use a light-colored metal loaf pan. For thoroughly baked brownies with no over-baked edges, you’ll get the best results with this type of pan.
- Customize with add-ins. Stir in some nuts, chocolate chips, or anything else you like!
- Want more brownie tips? See my Tips for Baking Brownies from Scratch.
I love this Small Batch Brownies recipe when I’ve got a chocolate craving that will only be satisfied with homemade brownies. Whip up a batch for a small gathering or just to enjoy at home as a special treat!
Find more brownie recipes in the Recipe Index.
Small Batch Fudgy Brownies
Get out your loaf pan to make these Small Batch Fudgy Brownies!
Ingredients
- 6 tablespoons (85g) unsalted butter
- 1 ounce (28g) unsweetened chocolate, roughly chopped
- 3 tablespoons (16g) unsweetened cocoa powder
- 3/4 cup + 2 tablespoons (175g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Line a 9" x 5" loaf pan with parchment paper so that it overhangs by a couple of inches on the two long sides.
- Place the butter and unsweetened chocolate in a large microwave-safe bowl. Heat at half-power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Allow to cool slightly.
- Whisk in the cocoa powder and sugar. Then, mix in the egg and vanilla.
- Add the flour and salt, and stir just until combined.
- Transfer the batter to the prepared pan, and spread evenly.
- Bake 22 to 26 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached.
- Allow the brownies to cool completely in the pan on a wire rack. Use the overhanging parchment paper to lift the brownies from the pan to a cutting board. Cut into bars.
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4 Comments on “Small Batch Brownies”
Made these last night. Delicious. I did make a couple of changes (I never seem to be able to leave a rice alone). I used brown sugar instead of granulated white sugar and added 1 tsp expresso powder. Otherwise, followed all the rest of the instructions. They came out very well. Just  bit fudgy, which I like a lot. Thanks so much. I can’t wait to try a few more of your recipes…Thanks so much.!
I’m so glad you enjoyed the brownies, Judy!
These came out as described but why no leavening agent? Flat as pancakes. Did you intend to leave out baking soda or baking powder?Â
Hi, Lisa. Brownies don’t really require a leavening agent, as they don’t rise like cakes or cookies. If they were that thin (pancakes are about 1/4″ thick), then I don’t know what went wrong. That volume of batter alone should be thicker than that in the pan before baking. If you didn’t change anything at all about the recipe, then check the freshness of your ingredients, their quality, and measurement accuracy, and be sure not to over-mix.