When chocolate cravings hit and you don’t want to make a whole batch of brownies, you will want to try this Small batch brownie recipe. These are the perfect brownies, for every chocolate lover out there.
If you decide to skip the frosting, this is still the perfect dessert, but if you have the time and energy to also do the simple frosting, you won’t regret it!
Why you’ll love this small batch of brownies
First and foremost, because these are amazing! these homemade brownies are way better than any brownie box mix out there! with chewy edges, fudgy texture and with an intense chocolate flavor. Overall, a great brownie.
Second, this super easy recipe of fudgy brownies is packed with chocolate chips and is expected to deliver a perfect and gooey brownie if instructions and ingredients are followed! and the combination with the soft chocolate frosting is unbeatable.
Third, because it’s the easiest recipe ever! the brownie mix is made in one bowl and without the need of an electric mixer.
And lastly, because it’s a small batch brownies recipe, which means not having to make an entire pan of brownies and having a ton of leftovers
Ingredients you’ll need to make this small batch brownie recipe
Here’s the ingredients list; they’re all pantry staples and can be found in any big grocery store. Take a look at the recipe card below for the exact measurements of each ingredient.
Melted butter. Unsalted; will help keep the brownies moist
Dark Chocolate. Helps with the texture and flavor of the brownies
Cocoa Powder. I used dutch process cocoa powder for a more intense chocolate flavor
Baking soda. Helps as a leavening agent
Coffee. Preferably freshly brewed and strong. You can also use instant espresso powder mixed with 1/4 C hot water
White sugar. Sweetens the brownies
Egg. At room temperature
All-purpose flour. This will hold all of your ingredients together
Vanilla extract. Good quality, pure vanilla extract for better results
Salt. Enhances flavors
Chocolate Chips. I used a mix of semi sweet and milk chocolate chips
Powdered Sugar. Helps sweeten the chocolate frosting
Heavy Whipping cream. Gives moisture and texture to the frosting
How to make these small batch fudge brownies
Pre-Heat oven to 350 F. Line the bottom and sides of a 9×5 inch baking pan with parchment paper, letting the parchment paper hang from the sides. If you’re not using parchment paper, cover pan with oil and then dust with cocoa powder
Melt the unsalted butter and chocolate together and let cool slightly
Stir cocoa and baking soda; add the butter chocolate mixture and hot coffee, and stir until mixture is thickened. Add sugar and egg and mix until combined
Add flour, vanilla extract and salt, mix until just combined. Fold in the chocolate chips into the brownie batter
Pour into prepared pan and bake for 30-33 minutes. Do a toothpick test: insert a toothpick in the middle, and it should come out with a few crumbs; if it comes out clean, brownies will be too dry, and if it comes out with wet batter, brownies are raw. Let cool completely, while making the frosting
For the frosting, beat butter in medium-high speed for 1 minute. Add powdered sugar, cocoa powder, vanilla extract, salt and heavy cream and beat in low, then increase to medium-high and beat until fully incorporated, about 30 seconds to 1 minute.
Pulling from the parchment paper hanging from the sides, remove the brownies from the pan; frost and cut into small brownies or longer ones, like I did.
Lastly, enjoy your brownies with a scoop of ice cream on top!
Tips and Tricks for making the perfect small-batch brownies
Read the entire recipe before starting! make sure you have all of the ingredients at hand or sitting in your pantry. This will also give you an idea of the steps you need to take to complete the recipe.
Make sure to use a room temperature egg. This will make sure that it mixes more evenly with the rest of the ingredients. Leave the egg 30 to 60 minutes out of the fridge prior to using. The same applies to the butter used for the frosting!
After adding the flour to the mixture, make sure to not over mix the dough or the brownies could become cakey instead of fudgy
Pre-heat your oven. Apart from the brownies starting to bake at an inappropriate temperature, the bake time stated in the recipe is measured when the brownies are starting to bake at the temperature called for
Do not open the oven door too frequently, or you risk letting the heat out and having uneven baked brownies
Make sure the brownies are completely cooled before frosting them, or you could end up with a melty mess.
How to store this chocolatey small batch brownies
For unfrosted brownies, store in an airtight container at room temperature in a cool, dark place. They will last around 3 to 4 days.
For frosted brownies, store in the refrigerator in an airtight container; they should last a bit more than when stored at room temperature.
You can freeze the frosted or unfrosted brownies; just make sure they’re completely covered to avoid any ice crystals.
When chocolate cravings hit and you don't want to make a whole batch of brownies, you will want to try this Small batch brownie recipe. These are the perfect brownies, for every chocolate lover out there.
Prep Time20mins
Cook Time30mins
Total Time50mins
Course: Brownies and Bars
Cuisine: American
Keyword: brownie recipe small batch, Maria Corcuera, small batch brownie, small batch brownie recipe, small batch brownies recipe, small portion brownie recipe, sweet fix baker
Servings: 10
Calories: 461kcal
Author: Maria Corcuera
Ingredients
Brownies
1/4Cupunsalted butter
1/4Cupdark chocolate
1/4Cupcocoa powderI used dutch processed
1/4teaspoonbaking soda
1/4Cupfreshly brewed coffee
1Cupgranulated sugar
1eggroom temperature
1/2Cup+ 2 Tablespoons all-purpose flour
1/2teaspoonvanilla extract
1/8teaspoonsalt
1/2Cupchocolate chipsI used half semi sweet and half milk chocolate chips
Chocolate Frosting
1/4Cupunsalted butterroom temperature
1 1/4Cuppowdered sugarsifted
1/3Cupcocoa powdersifted
1/2teaspoonvanilla extract
1/8teaspoonsalt
1/4Cupheavy whipping creamroom temperature
Instructions
Pre-Heat oven to 350 F. Line the bottom and sides of a 9×5 inch baking pan with parchment paper, letting the parchment paper hang from the sides. If you're not using parchment paper, cover pan with oil and then dust with cocoa powder
Melt the unsalted butter and chocolate together and let cool slightly
Stir cocoa and baking soda; add the butter chocolate mixture and hot coffee, and stir until mixture is thickened. Add sugar and egg and mix until combined
Add flour, vanilla extract and salt, mix until just combined. Fold in the chocolate chips into the brownie batter
Pour into prepared pan and bake for 30-33 minutes. Do a toothpick test: insert a toothpick in the middle, and it should come out with a few crumbs; if it comes out clean, brownies will be too dry, and if it comes out with wet batter, brownies are raw. Let cool completely, while making the frosting
For the frosting, beat butter in medium-high speed for 1 minute. Add powdered sugar, cocoa powder, vanilla extract, salt and heavy cream and beat in low, then increase to medium-high and beat until fully incorporated, about 30 seconds to 1 minute.
Pulling from the parchment paper hanging from the sides, remove the brownies from the pan; frost, cut and enjoy!
Notes
Read the entire recipe before starting! make sure you have all of the ingredients at hand or sitting in your pantry. This will also give you an idea of the steps you need to take to complete the recipe.
Make sure to use a room temperature egg. This will make sure that it mixes more evenly with the rest of the ingredients. Leave the egg 30 to 60 minutes out of the fridge prior to using. The same applies to the butter used for the frosting!
After adding the flour to the mixture, make sure to not over mix the dough or the brownies could become cakey instead of fudgy
Pre-heat your oven. Apart from the brownies starting to bake at an inappropriate temperature, the bake time stated in the recipe is measured when the brownies are starting to bake at the temperature called for
Make sure the brownies are completely cooled before frosting them, or you could end up with a melty mess.
I made these yesterday, and I only had an 8×5 loaf pan so they ended up more on the underbaked side, but that’s perfectly fine with me because these were the BEST brownies I have made. Better than the box mixes, even Ghiradelli. And the portion is perfect to share with a few friends or just for me when I’ve got a huge chocolate craving. 20/10, will absolutely be making these again!!
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones! Click here to read more about me, or contact me here if you want to send me a quick message.
6 Comments
I made these yesterday, and I only had an 8×5 loaf pan so they ended up more on the underbaked side, but that’s perfectly fine with me because these were the BEST brownies I have made. Better than the box mixes, even Ghiradelli. And the portion is perfect to share with a few friends or just for me when I’ve got a huge chocolate craving. 20/10, will absolutely be making these again!!
I’m so glad to heat that! these brownies are always a huge hit wherever I take them!
Hello.. any replacement of egg?
You can try with flax egg (3 Tablespoons warm water mixed with 1 tablespoon ground flaxseed / this is per 1 egg)
Do you have to use the coffee??
you don’t! but it helps enhance the chocolate flavor