Hello, fine friends, I hope you feel like living a little on the edge today because I’m about to share one of the most dangerous recipes I know: One-bowl Small-batch Brownies. That’s right, I said brownies. (We’ll try fugu some other time, you crazy adrenaline junkies.) Why are these cute little triangles of chocolate goodness so dangerous? Because they are completely irresistible and way, way, WAY too easy to make.
Quick and Easy Small-batch Brownies
If you have 5 minutes to do some mixing and measuring, you keep a half-stocked baking cupboard, and you’ve been to the grocery store sometime in the last two weeks, you could probably make these brownies and start eating them in a little over half an hour. (See also, these equally delicious and dangerous 20-minute Small-batch Chocolate Chip Cookies.) These are my current favorite brownies in all the world, dense and incredibly chocolatey, with lightly crispy edges and fudgy centers. (Depending on the level of fudginess you prefer, you can under-bake them for max brownie gooeyness, which is always an excellent option in my book.) This small-batch brownie recipe makes just four to eight brownies depending on how you want to cut them, so you can go wild experimenting (or not!) knowing that you’re making just enough to indulge without over indulging.
Ingredient Notes
Melted and slightly cooled salted butter: I call for salted butter here, but if you typically use unsalted butter, not a problem, just add 1/8 teaspoon table salt. After melting your butter, be sure to let it cool slightly so it’s no longer hot to the touch. Butter that’s too warm can scramble your eggs and leave little eggy bits in your brownies. Not a lot of all-purpose flour: Yes, this recipe really does call for just 1/4 cup of flour. It’s not a typo. I know it doesn’t seem like much, but for this recipe, it’s plenty. Your brownies will come out beautiful and perfect, I promise.
How to Make a Small-batch of Brownies
Start by greasing and lining a 9×5-inch loaf pan with parchment paper. I like to use a loaf pan and get thinner brownies because it makes me feel like I’m getting more brownie for my caloric buck, but if you don’t own a loaf pan, you can also bake them in a 7×5-inch baking dish and just extend the baking time a little.
In a medium bowl, mix butter, sugar, egg, and vanilla until well mixed.
Add flour, cocoa powder, baking powder, and salt, and stir until just combined.
Transfer the mixture to your baking dish and bake until done.
Slice into squares or triangles and enjoy!!
Brownie Variations
And good as they are on their own, these brownies are also a perfect blank chocolate canvas to throw other things at.
Frost (cooled) brownies with Chocolate Frosting, Vanilla Frosting, Cream Cheese Frosting, or maybe Oreo Frosting, and top with sprinkles. Add some peanut butter and make Peanut Butter Swirl Brownies. Top still-warm brownies with a scoop of ice cream and Chocolate Sauce, Caramel Sauce, Fudge Sauce or Peanut Butter Sauce and Whipped Cream to make a brownie ice cream sundae.
How to store brownies?
Store brownies in an airtight container at room temperature. They will stay fresh for 3 to 4 days.
Can I freeze these brownies?
Yes! Brownies freeze very well. Store them in the freezer in an airtight container or freezer bag for up two months. They can be eaten frozen right out of the freezer or set them on a plate at room temperature for 15 to 20 minutes before eating.
Can I double this recipe?
Yes. You can double this recipe and bake it in an 8×8-inch pan. Simply extend the baking time as needed (start checking on them at around 23 minutes). To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider. For a really large batch of brownies, check out my Frosted Brownies. It’s this same recipe but quadrupled and topped with a fabulous chocolate frosting.
More Small-batch Favorites
Small Chocolate Cake Small-batch Vanilla Cupcakes Small-batch Chocolate Cupcakes Small-batch Peanut Butter Cookies Small-batch Sugar Cookies
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