Irresistible Small Batch Brownies: Fudgy, Gooey, and Perfectly Portioned for Your Cravings
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When that undeniable brownie craving hits, but you don’t want to bake a giant tray that will linger for days, these **small batch brownies** are your ultimate solution. Crafted to be perfectly portioned, they are wonderfully gooey, intensely fudgy, and utterly delicious. The secret to their irresistible texture and beautiful, shiny, crinkly top lies in whipping the eggs and sugar to perfection, creating a delicate crust that seals in all the moisture and richness. This recipe is not only incredibly easy to make but also yields just 8 delectable slices, making it the ideal treat for a solo indulgence or a cozy dessert for two, baked conveniently in a standard loaf pan. You’ll be amazed at how such a small batch can deliver such a big flavor impact!
Prepare to fall in love with these small batch brownies, bursting with deep, rich chocolate flavor in every bite. Their texture is precisely what every brownie lover dreams of: incredibly gooey in the center, densely fudgy throughout, and crowned with that coveted shiny, crinkled top that signifies a truly well-made brownie. Unlike full-sized recipes that require a large baking pan, this recipe is specifically designed for a loaf pan, yielding a perfect petite portion of 8 slices. This makes them an excellent choice when you desire fresh, homemade brownies without the commitment of baking a large quantity. You’ll find yourself reaching for this recipe again and again for a quick, satisfying chocolate fix.
To elevate the complex chocolate notes and cut through their inherent richness, a delicate sprinkle of sea salt is added. This simple addition creates a delightful contrast, enhancing the overall flavor profile and making these brownies even more addictive. The tiny crystals of salt burst on your tongue, balancing the sweetness and intensifying the chocolate experience, turning a great brownie into an extraordinary one.
If you’re a fan of rich, decadent brownie recipes, you might also enjoy exploring other delightful variations. For an extra nutty twist, try our Nutella Brownie, offering a creamy hazelnut swirl. If you love the best of both worlds, our Fudgy Peanut Butter Brookies combine the chewy texture of cookies with the richness of brownies. And for an irresistible crunch, don’t miss our Oreo Brookies, featuring chunks of your favorite sandwich cookie embedded in a fudgy base.
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WHY THESE SMALL BATCH BROWNIES ARE A MUST-TRY
- Effortlessly Easy to Make: You don’t need fancy equipment to whip up these fantastic brownies. The recipe is designed for simplicity, requiring only an electric hand mixer, two standard bowls, and a spatula. This minimalist approach means less cleanup and a quicker path to delicious homemade brownies, making it perfect for novice bakers and seasoned pros alike.
- Irresistibly Chewy and Fudgy Texture: Prepare for brownie perfection! These small batch brownies boast an incredibly soft, dense, and moist fudgy interior that truly melts in your mouth. What truly sets them apart is their perfectly crinkly and shiny top, a hallmark of a well-baked brownie. This delightful contrast between the crunchy exterior and the chewy, fudgy core is simply heavenly.
- Perfectly Sized for Smaller Portions: Craving brownies but don’t want a huge batch tempting you for days? This small batch recipe is tailor-made for you. It yields a manageable 8 delicious slices, which is ideal for a small family dessert, a treat for a couple, or even a delightful personal indulgence. No more wasted brownies or overindulgence – just the right amount of chocolate bliss.
ESSENTIAL INGREDIENT NOTES FOR FUDGY BROWNIES
Understanding the role of each ingredient is key to achieving the best fudgy small batch brownies. While a complete list can be found in the recipe card below, here are some important details about the key components that make this recipe shine:
- Butter: The butter is crucial for richness and moisture. It’s melted and then combined with the dark chocolate, creating a smooth, luscious base for the brownie batter. Using good quality unsalted butter will provide the best flavor and texture.
- Eggs: For optimal results and that signature shiny, crinkled top, it’s vital to use eggs that are at room temperature. Taking them out of the fridge 1-2 hours before baking allows them to incorporate more air when whipped with sugar, leading to a lighter, fluffier mixture and a superior texture in the final product.
- Dark chocolate: The type of chocolate makes a huge difference in the depth of flavor. I highly recommend using a good quality dark chocolate that’s on the sweeter side, specifically around 54.5% cocoa solids. This percentage strikes the perfect balance, providing a rich chocolate taste without being overly bitter. High-quality chocolate chips or a chopped bar will both work beautifully.
- Cornstarch: This seemingly unusual ingredient is a secret weapon for achieving truly soft and fudgy brownies. Cornstarch helps to break down the gluten development in the flour, preventing your brownies from becoming cakey and ensuring they remain wonderfully dense and moist.
- Cocoa powder: For an intense chocolate flavor and a beautiful dark color, I always opt for high-quality Dutch-processed cocoa powder. Dutch-processed cocoa has been treated to reduce its acidity, resulting in a smoother, less bitter chocolate taste that pairs perfectly with the dark chocolate. Valrhona is a personal favorite for its exceptional quality.
- Granulated Sugar: Beyond just sweetness, sugar plays a critical role in the texture and appearance of your brownies. When whipped with the eggs, it helps create that desirable shiny, crinkly top. It also contributes to the moistness and tenderness of the brownies.
- Oil (Canola or Vegetable): A touch of neutral-flavored oil, such as canola or vegetable oil, adds extra moisture and contributes to the fudgy consistency without altering the chocolate flavor. It helps keep the brownies soft and prevents them from drying out.
- Vanilla Extract: A splash of good quality vanilla extract enhances the overall chocolate flavor, adding depth and complexity to the brownies. Don’t skip this ingredient, as it beautifully rounds out the taste.
STEP-BY-STEP INSTRUCTIONS FOR PERFECT SMALL BATCH BROWNIES
Crafting these delectable small batch brownies is a straightforward process, even for beginner bakers. With just a few simple steps, you’ll be on your way to fudgy, chocolatey goodness. This recipe primarily requires an electric hand mixer for efficiency, one large mixing bowl, and a reliable spatula for gentle folding. Below, we’ll walk through each stage of preparation, ensuring you achieve that perfect gooey texture and crinkly top. For precise measurements and a full printable guide, refer to the detailed recipe card at the bottom of this post.
Before you begin your baking adventure, a couple of crucial preparatory steps: Preheat your oven to a conventional 160ºC (325ºF). Accuracy here is key for even baking. Next, meticulously prepare a 23 x 13 cm (9×5 inch) loaf pan by lining it with parchment paper. Ensure the paper overhangs on the long sides; this will create convenient “handles” to easily lift your baked brownies out of the pan, making for clean cuts and no sticking.
STEP 1: Create Your Chocolate Base. In a microwave-safe bowl, melt the butter. You can do this in short 20-30 second intervals, stirring in between, until fully melted. Immediately add your chosen dark chocolate chips to the hot melted butter. Stir gently until the chocolate chips have completely melted and the mixture is smooth and glossy. This warm chocolate-butter mixture forms the rich foundation of your brownies.
STEP 2: Combine the Dry Ingredients. In a separate medium bowl, take your all-purpose flour, high-quality cocoa powder, cornstarch, and salt. Sift these dry ingredients together thoroughly. Sifting is an important step as it removes any lumps, aerates the flour, and ensures all the dry components are evenly distributed, leading to a smooth batter and consistent brownie texture.
STEP 3: Whip Eggs and Sugar for That Crinkle Top. In a large mixing bowl, combine the room-temperature eggs and granulated sugar. Using your electric hand mixer, whisk them together on medium-high speed for a full 4 minutes. This extended whipping creates a light, pale, and fluffy mixture that is crucial for developing the desirable shiny, crinkly top on your brownies. Once whipped, gently fold in the melted butter and chocolate mixture, along with the oil and vanilla extract, mixing until just combined and smooth. Be careful not to deflate the airy egg mixture too much.
STEP 4: Gently Fold in Dry Ingredients and Chocolate Chips. Add the sifted flour mixture to the wet batter. With your electric hand mixer set to its lowest speed, or preferably by hand with a spatula, gently mix until the dry ingredients are just incorporated. Overmixing at this stage will develop the gluten, resulting in cakey rather than fudgy brownies. Scrape down the sides of the bowl with your spatula to ensure everything is fully combined. Now, add the additional dark chocolate chips, saving a few for the very top. Gently fold them into the batter until they are evenly distributed.
STEP 5: Bake to Perfection. Pour the decadent brownie batter evenly into your prepared loaf pan. Use your spatula to gently smooth out the top. Sprinkle the reserved chocolate chips over the surface of the batter – these will create lovely melty pockets on top. Transfer the pan to your preheated oven and bake for approximately 45-50 minutes. The exact baking time can vary depending on your oven, so keep an eye on them. Once baked, allow the brownies to cool completely in the pan before slicing and serving. This cooling process is essential for the fudgy texture to set properly. For an extra touch of gourmet flavor, finish with a final sprinkle of flaky sea salt just before serving. Optionally, serve warm with a scoop of your favorite vanilla bean ice cream for an ultimate dessert experience!
EXPERT BAKING TIPS FOR THE ULTIMATE BROWNIES
- Embrace a Kitchen Scale for Precision: For consistent and professional-level baking results, using a kitchen scale is a game-changer. My recipes are typically developed using grams for ingredient measurements, as it is by far the most precise way to measure. Measuring by volume (cups) can lead to inconsistencies, especially with flour and cocoa powder, which can significantly impact the final texture of your brownies. A scale ensures perfect ratios every time, guaranteeing that fudgy outcome.
- Avoid Overmixing Your Batter: This is perhaps the most crucial tip for achieving fudgy, not cakey, brownies. Once you add the dry ingredients to the wet, mix only until they are just combined. Overmixing develops the gluten in the flour, making your brownies tough and dry. I always recommend using a spatula for the final incorporation of ingredients, giving the batter one gentle fold or two after the mixer, just to ensure there are no dry pockets left at the bottom of the bowl.
- The Right Baking Pan Matters: The type of baking pan you use can significantly affect your brownies. For the absolute best result, opt for an aluminum baking pan. These pans are light in color, which means they reflect heat rather than absorbing it intensely. This allows for a more gentle and even bake, leading to a softer, more uniformly fudgy brownie with less risk of dry edges. Always remember to grease it thoroughly and line with parchment paper. If you use a dark or non-stick baking pan, it will absorb more heat, often resulting in a darker, tougher crust and potentially a dryer brownie. If a dark pan is all you have, consider reducing the oven temperature by 10-15°C (25°F) and keeping a close eye on the baking time.
- Cool Completely for Optimal Texture: Patience is a virtue when it comes to brownies! While it’s tempting to dig in immediately, allowing your brownies to cool completely, preferably in the pan, is essential. As they cool, the internal structure sets, and the flavors deepen, resulting in that dense, ultra-fudgy texture that everyone loves. Cutting them while warm can lead to crumbling and a less defined texture.
FREQUENTLY ASKED QUESTIONS ABOUT SMALL BATCH BROWNIES
Knowing when brownies are done is key to their fudgy texture. You’ll know they’re ready when the edges appear set, and the center still looks slightly soft or jiggly. To test, insert a butter knife or a toothpick into the center of the brownies. If it comes out with wet batter clinging to it, give them another 5-10 minutes. However, if it comes out with moist crumbs attached (not completely clean, which indicates overbaking), they are done. Remember, a slightly underbaked brownie is usually more fudgy and desirable than an overbaked one.
This is largely a matter of personal preference, as both temperatures offer a unique experience. I personally adore eating brownies cold; the chilling process significantly tightens up their texture, making them incredibly dense and even more fudgy. If you share this preference, making them a day ahead and storing them in the fridge overnight is a fantastic idea. Alternatively, if you prefer a softer, slightly warmer brownie, they are also wonderfully delicious when stored and served at room temperature.
Yes, absolutely! Making these brownies a day in advance is highly recommended, especially if you enjoy them extra fudgy. As mentioned earlier, storing them in the fridge overnight allows the flavors to meld and the texture to become even richer and denser. This also makes them ideal for entertaining, as you can prepare them in advance and simply slice and serve when guests arrive, or when your craving strikes!
STORAGE INSTRUCTIONS FOR FRESH & FUDGY BROWNIES
- Room temperature: To maintain their optimal fudgy texture and prevent them from drying out, it’s best to store these brownies at room temperature in an airtight container. For maximum freshness and to keep the edges soft, I suggest waiting to cut the brownies until you’re ready to serve them. When stored properly, they will remain wonderfully soft and delicious for 2-3 days on your countertop.
- Fridge: As a self-proclaimed lover of cold brownies, I can attest that refrigerating them takes their fudginess to another level. The cold temperature firms up the texture, creating an extra dense and chewy experience that many find irresistible. They are truly excellent when made a day ahead and stored in the fridge overnight, uncut, in an airtight container. They will keep well in the refrigerator for up to a week, becoming even more delightful with time.
- Freezer: For longer-term storage, these brownies freeze beautifully! Once cooled completely, wrap the uncut brownies tightly in plastic wrap, then an additional layer of aluminum foil. You can also slice them and wrap individual servings. Store them in an airtight freezer-safe container or bag for up to 2-3 months. To enjoy, simply thaw at room temperature or warm slightly in the microwave for a few seconds.
Other Decadent Brownie and Bar Recipes To Try
- Gooey Pecan Pie Brownies with Brown Butter
- Brown Butter Hot Fudge Cake
- 25 Best Summer Dessert Ideas
- Cheesecake Chocolate Brownie
Did you fall in love with these small batch brownies? Make sure to leave a STAR REVIEW to let us know how much you enjoyed this recipe! We absolutely love seeing your creations, so don’t forget to tag me on Instagram @juliemarieeats. For more delicious baking ideas and inspiration, be sure to follow me on Pinterest!
Small Batch Brownies
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Equipment
- 23×13 cm (9.25 x 5.25 in) loaf pan
- Electric Hand Mixer
- Large Mixing Bowl
- Spatula
Ingredients
Small Batch Brownies
- 60 g unsalted butter melted
- 50 g dark chocolate chips (approx. 54.5% cocoa)
- 50 g all-purpose flour
- 30 g Dutch-processed cocoa powder (high quality recommended)
- 2 teaspoon cornstarch
- ¼ teaspoon fine sea salt
- 175 g granulated sugar
- 2 large eggs (room temperature)
- 45 g neutral oil canola or vegetable
- 1 teaspoon vanilla extract
- 50 g dark chocolate chips to fold into the batter, plus extra for sprinkling on top
- Flaky sea salt for finishing
Instructions
- Preheat your oven to 160ºC / 325ºF (conventional oven). Prepare a 23 x 13 cm (9×5 inch) loaf pan by lining it completely with parchment paper, ensuring an overhang on the longer sides to create “handles” for easy removal.
- In a microwave-safe bowl, melt the butter in short bursts (15-20 seconds) until fully liquid. Add 50g of dark chocolate chips to the hot melted butter and stir until the chocolate is completely melted and the mixture is smooth and combined. Set aside to cool slightly.60 g unsalted butter, 50 g dark chocolate chips
- In a separate medium bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, cornstarch, and fine sea salt. Sifting ensures no lumps and a lighter texture.50 g all-purpose flour, 30 g Dutch-processed cocoa powder, 2 teaspoon cornstarch, ¼ teaspoon fine sea salt
- In a large bowl, using an electric hand mixer, whisk together the room-temperature large eggs and granulated sugar until the mixture is light, pale, and fluffy, which should take approximately 4 minutes. Then, gently incorporate the slightly cooled melted butter and chocolate mixture, the neutral oil, and the vanilla extract into the whipped egg mixture. Mix until just combined and smooth.175 g granulated sugar, 2 large eggs, 45 g neutral oil, 1 teaspoon vanilla extract
- Add the sifted flour mixture to the wet batter. On the lowest setting of your electric mixer, or preferably by hand with a spatula, gently mix until the dry ingredients are just incorporated and no streaks of flour remain. Be careful not to overmix. Scrape down the sides of the bowl with your spatula. Now, add 50g of additional dark chocolate chips, reserving a few for sprinkling on top. Gently fold these in until they are evenly distributed throughout the batter.50 g dark chocolate chips
- Pour the brownie batter into the prepared baking pan. Use your spatula to gently smooth out the top surface. Sprinkle the remaining reserved chocolate chips evenly over the top of the batter.
- Bake for approximately 45-50 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Remove from the oven and allow to cool completely in the pan before slicing. This is crucial for fudgy texture. Finish with a sprinkle of flaky sea salt just before serving. For an indulgent treat, optionally serve warm with a scoop of vanilla ice cream.Flaky sea salt