I mean, who doesn't get a brownie craving from time to time? When you just need a brownie ASAP, these small batch brownies are here for you! All you need is 7 ingredients and a loaf pan for 6 chewy, chocolatey, crinkle-top brownies. They're amazing!
If there's one late night snack that I crave oh I don't know, every damn night of my life, it's either my small batch chocolate chip cookies or a brownie. What is it about midnight and brownies? It gets me every time.
And whether I was baking for my friends in college, going through a break up, needed a last minute dessert, or my husband and I are just craving something chocolatey, this recipe has been with me through it. It's based off the original brownie recipe I developed when I was in pastry school. But, in loaf form.
The thing about brownies though is that they're personal. So I won't say that these are the best ones of all time cause I don't know what that means to you. But I can tell you what it means to me.
In this recipe, we have crinkly tops, perfectly crisp edges, and super chewy centers. They're thick but not cakey and fudgy without being ridiculously so. And if you want to make them even more extra, you can top them with my whipped chocolate ganache, so good!
7 basic ingredients
My favorite part of this recipe? You probably have all the ingredient sitting in your pantry at this very moment. All you will need is unsalted butter, granulated sugar, a large egg, pure vanilla extract, Kosher salt, Dutch process cocoa powder, and all-purpose flour. Whenever possible, always use Dutch process cocoa! Natural cocoa powder can make brownies dry.
Loaf pan
You'll need some kind of loaf pan to make this recipe. I use a 3.5''x7.5'' loaf pan from Williams Sonoma. But 4.5''x8.5'' or 5''x9'' will work too. Just keep in mind that you may need to adjust the bake time down by a couple of minutes!
Make sure you also have parchment paper and baking spray (or some other kind of grease) on hand. Otherwise, the brownies will be almost impossible to get out.
Make the batter
Don't over-mix the batter or the brownies will come out cake-y. Stir the batter just until there are no more streaks of flour and cocoa powder.
Bake the brownies
Knowing when brownies are done
With fudgy brownies, it can be hard to tell when they're done. So here's how I test it! Just insert a toothpick in-between the center and edges of the brownies. If the pick has a few moist crumbs on it, the brownies are ready to go!
When in doubt, I always lean towards underbaking brownies so they don't come out dry and crumbly. They'll keep cooking in the pan anyways! Plus, over-baked brownies suck.
How to slice
If you slice the brownies too soon, they'll completely crumble apart. So first, make sure that they are 100% completely cool! Then, if you want those pretty edges, pop the brownies in the fridge for 1-2 hours, or until they're nice and chilled. Slice with a sharp knife and let the brownies come to room temperature for an hour or so.
Mix-in ideas
You can make these brownies as-is, or you can add any of your favorite mix-ins. I'm partial to nuts but anything you like will work! Here's a few variations I've tried.
- Toasted nuts - pecans, walnuts, peanuts, almonds, hazelnuts
- Chocolate chips - dark, milk, semi-sweet, whatever you have
- Candies - toffee bits, chopped peanut butter cups, mini M&Ms
- Snacks - chopped pretzels, mini Oreos, or other cookies
You can add up to 70 grams of add-ins. That's about ⅓ cup of chocolate chips, chopped nuts, or mini Oreos.
Storing & freezing
- Store - place the brownies in an airtight container. Store at room temperature for 2-3 days.
- Freeze - line a freezer bag or container with parchment paper. Place the brownies in-between the parchment paper and freeze for up to 3 months.
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
Best Ever Small Batch Brownies
Equipment
- 1 loaf pan
- Parchment paper
- Baking spray
Ingredients
- 114 grams unsalted butter (½ cup)
- 150 grams granulated sugar (¾ cup)
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- ¼ teaspoon Kosher salt
- 36 grams Dutch process cocoa powder, sifted (6 Tablespoons)
- 40 grams all-purpose flour, sifted (⅓ cup)
- 70 grams chocolate chips, toasted nuts, etc. optional (~⅓ cup)
- Flaky salt, for serving, optional
Instructions
- Preheat the oven to 375°F (190°C). Grease a loaf pan with baking spray and line it with parchment paper.
- Add the butter and sugar to a medium, microwave-safe mixing bowl. Microwave the mixture 30 seconds at a time, stirring in-between each, until the butter is melted. Then, whisk the sugar and melted butter together until the sugar dissolves a bit and the butter is room temperature, about 3-4 minutes.
- Add the egg, vanilla extract, and salt to the butter-sugar mixture. Stir until the mixture is completely smooth. Then, sift the cocoa powder and flour into the wet ingredients. Whisk until the batter is about 90% combined. Add the chocolate chips, nuts, or other add-ins (if using) and stir just until there are no more streaks of flour or cocoa powder.
- Spread the batter evenly into the prepared loaf pan. Bake the brownies for 20-25 minutes, until the edges are set and the center is still a bit underdone. To test if the brownies are done, insert a toothpick into the area in-between the edges and center. If the toothpick has a few moist crumbs, the brownies are done.
- Let the brownies cool completely. Then, use the parchment paper to remove the brownies from the pan. Slice and sprinkle with flaky salt if desired. Enjoy!
Did you make this recipe? I'd love to hear what you think!