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

1. 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
2. Melt the unsalted butter and chocolate together and let cool slightly
3. 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
4. Add flour, vanilla extract and salt, mix until just combined. Fold in the chocolate chips into the brownie batter
5. 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
6. 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.
7. 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.
8. 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.

Here’s a video of this Small batch brownie recipe so you can see up-close how fudgy and gooey these are!

Follow this link if you’re looking for more Brownies and Bars dessert recipes, or click the links below for some of my favorites:

Cream Cheese Brownies

Double Chocolate Marshmallow Bars

Easy Brownie Truffles

Brownie Peppermint Cookies

Dairy Free Tahini Brownies with Tahini Ganache

If you make this recipe, please be sure to give it a rating and leave a comment!

Print Recipe

Small Batch Brownie Recipe

4.91 from 10 votes

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.

Cook ModePrevent your screen from going dark

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings: 10

Author: Maria Corcuera

USMetric

Ingredients

Brownies

• 1/4 Cup unsalted butter
• 1/4 Cup dark chocolate
• 1/4 Cup cocoa powder I used dutch processed
• 1/4 teaspoon baking soda
• 1/4 Cup freshly brewed coffee
• 1 Cup granulated sugar
• 1 large egg room temperature
• 1/2 Cup + 2 Tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 Cup chocolate chips I used half semi sweet and half milk chocolate chips

Chocolate Frosting

• 1/4 Cup unsalted butter room temperature
• 1 1/4 Cup powdered sugar sifted
• 1/3 Cup cocoa powder sifted
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 Cup heavy whipping cream room 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
  1/4 Cup (56.8 g) unsalted butter, 1/4 Cup (43.8 g) dark chocolate
• 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
  1/4 Cup (21.5 g) cocoa powder, 1/4 teaspoon (0.3 teaspoon) baking soda, 1/4 Cup (59.3 g) freshly brewed coffee, 1 Cup (200 g) granulated sugar, 1 large egg
• Add flour, vanilla extract and salt, mix until just combined. Fold in the chocolate chips into the brownie batter
  1/2 Cup (62.5 g) + 2 Tablespoons all-purpose flour, 1/2 teaspoon (0.5 teaspoon) vanilla extract, 1/8 teaspoon (0.1 teaspoon) salt, 1/2 Cup (90 g) chocolate chips
• 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.
  1/4 Cup (56.8 g) unsalted butter, 1 1/4 Cup (150 g) powdered sugar, 1/3 Cup (28.7 g) cocoa powder, 1/2 teaspoon (0.5 teaspoon) vanilla extract, 1/8 teaspoon (0.1 teaspoon) salt, 1/4 Cup (59.1 ml) heavy whipping cream
• 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.

Nutrition

Serving: 1g | Calories: 461kcal | Carbohydrates: 68g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 74mg | Sodium: 193mg | Fiber: 3g | Sugar: 50g