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.

Prep Time20

Cook Time30

Total Time50

Servings: 10

Author: Maria Corcuera

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 9x5 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