Get the Recipe:
Small Batch Brownies
These small batch brownies are rich, fudgy, and full of chocolate flavor. They're easy to make with cocoa powder, and bake in a loaf pan for a smaller batch of brownies.
Ingredients
- 6 tablespoons (85 g) unsalted butter, melted
- 5 tablespoons (25 g) unsweetened cocoa powder
- ¾ cup + 2 tablespoons (175 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (60 g) all-purpose flour
- ½ teaspoon salt
Recommended Products
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line with parchment paper so that it overhangs by a couple of inches on the two long sides.
- Whisk the cocoa powder into the butter while it’s still warm. Then add the sugar, whisking until combined.
- Cool the mixture for a few minutes, then add the egg and vanilla, whisking until combined.
- Add the flour and salt, and stir just until combined.
- Transfer the batter to the prepared pan and spread it 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. Then use the overhanging parchment to lift them from the pan to a cutting board. Cut into bars.
Notes
- Cocoa powder: You can use either natural or Dutch-process cocoa powder. Natural cocoa gives the brownies a more traditional flavor and texture, while Dutch-process cocoa makes them a bit fudgier with a deeper chocolate flavor. I prefer Dutch process here, but either works well.
- Servings: I like to cut these into 8 brownies, which give you bars that are roughly 2 inches square. For larger brownies, cut the batch into 6 bars. You can even cut them into 4 generously sized brownies if you want a more substantial dessert-sized serving.
- Add-ins: If you'd like, add about 1/3 cup of chocolate chips, chopped nuts, or a combination. For a stronger chocolate flavor, you can also add 1/2 to 1 teaspoon of instant espresso powder.
- Storage: Keep in an airtight container at room temperature up to 4 days.
- Recipe update: This recipe was updated in September 2026 with a revised cocoa-based brownie batter.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
