Best Ever Small Batch Brownies
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!
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!
Notes
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here's how to measure the flour and cocoa powder. First, whisk the flour or cocoa powder until it's light and fluffy. Then, spoon the fluffed flour or cocoa into a measuring cup until it's overflowing. Lastly, use a straight edge to level it off without packing the flour or cocoa powder into the cup.
I use ¼ teaspoon of Morton's Kosher salt in this recipe. If you use Diamond, add another ⅛-1/4 teaspoon of salt.
To enhance the chocolate flavor, you can add ¼ teaspoon of espresso powder to 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.
I used a 3.5''x7.5'' pan for this recipe and my brownies baked closer to 25 minutes. If you're using a 4.5''x8.5'' or 5''x9'' pan, the brownies will cook closer to 20-22 minutes.
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!
For evenly cooked brownies, I always recommend a metal pan. It absorbs and transfers heat more consistently than glass.
Nutrition
Serving: 1brownieCalories: 283kcalCarbohydrates: 33gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 71mgSodium: 112mgPotassium: 115mgFiber: 2gSugar: 25gCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!