Fudgy Small-Batch Brownies
These small-batch brownies are rich, deeply chocolatey, and fudgy all the way through, with those crackly tops you want from a really good brownie. Made in a standard loaf pan and mixed in just one bowl.
This is a scaled-down version of my crinkle top brownie recipe, designed to make a small batch of fudgy brownies without the temptation of a full pan sitting on the counter. It uses the same base I rely on for my triple chocolate brownies, brownie pie, and Biscoff brownies, so you know it works.
The batter comes together in one bowl and there is no electric mixer required. You melt the butter and chocolate together, stir in the sugars while the mixture is still hot (this helps dissolve the sugar and contributes to that shiny top), then add the egg, cocoa, and flour.
The brownies bake in a standard 8×4 inch loaf pan and make 8 generous slices. No leavening agents are used, which keeps them dense, chewy, and properly fudgy rather than cakey.
Key ingredients and why
- Unsalted butter: Melted butter adds fat and richness, and because it’s liquid (rather than creamed), it keeps the brownies dense and fudgy. The hot melted butter also helps dissolve the sugar, which helps bring the crackly top.
- Semi-sweet chocolate: Use a good quality chocolate with real cocoa butter, not compound chocolate made with vegetable oil. The quality of your chocolate matters here because it’s one of only two sources of chocolate flavor in the batter (along with the cocoa powder).
- Granulated sugar and brown sugar: Using a combination of both does two things. Granulated sugar helps create a chewier texture and contributes to the crackle on top. Brown sugar adds moisture and a little bit of caramel taste.
- Unsweetened cocoa powder: This gives the brownies an extra hit of chocolate flavor beyond what the melted chocolate alone can bring. It’s what makes these taste deeply chocolatey rather than just sweet.
- All-purpose flour: Only a small amount is used, just enough to give the brownies some structure without drying them out or making them cakey.
- Chocolate chips: Folded in at the end, these melt slightly during baking and create little pockets of extra chocolate throughout. You can use chips or chop up a bar of milk or dark chocolate instead.
Method
- Melt the butter and chocolate together in a microwave-safe bowl in 30-second increments, stirring between each.
- Whisk the sugars into the hot melted chocolate mixture until combined.
- Whisk in the egg, for about 1 minute until really well whisked in.
- Next, whisk in the cocoa powder, salt and vanilla until combined. Then finish with stirring through the flour and chocolate chips.
- Pour the batter into a lined loaf pan and top with extra chocolate pieces if you like.
Tips
- Don’t pull them too early. I know some people pull brownies early to avoid a cakey center, but this recipe uses so little flour and no leavening, these brownies are very hard to overbake into something cakey.
- Let them cool completely before slicing. I know it’s tempting, but brownies firm up a lot as they cool. If you cut into them while warm, they will be much harder to slice cleanly and the texture won’t be at its best yet.
- For extra clean cuts, chill the cooled brownies in the fridge for an hour until firm, then use a sharp knife and wipe it clean between each slice.
- To top them: a dusting of powdered sugar works beautifully, or you can frost them with a simple brownie icing.
Happy baking!
Small-Batch Chocolate Brownies
These small-batch brownies are rich, fudgy, and deeply chocolatey, baked in a standard loaf pan. One bowl, no mixer required.
Ingredients
- 57 g unsalted butter
- 42 g semi-sweet chocolate
- 65 g granulated sugar
- 50 g soft brown sugar
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 14 g unsweetened cocoa powder
- ¼ teaspoon salt
- 32 g all-purpose flour
- 85 g chocolate chips plus extra for topping
Instructions
- Preheat your oven to 350°F (180°C). Line an 8×4 inch loaf pan with parchment paper, leaving some overhang on the sides for easy lifting.
- Add the butter and chopped chocolate to a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until fully melted and smooth. 57 g unsalted butter, 42 g semi-sweet chocolate
- While the chocolate mixture is still hot, stir in both sugars until well combined. 65 g granulated sugar, 50 g soft brown sugar
- Mix in the egg and whisk by hand for a minute, then add vanilla, cocoa powder and salt until fully incorporated.1 large egg, 1 teaspoon vanilla paste or extract, 14 g unsweetened cocoa powder, ¼ teaspoon salt
- Fold in the flour and chocolate chips. The batter will be thick and glossy. 32 g all-purpose flour, 85 g chocolate chips
- Spread the batter evenly into the prepared pan and top with more chocolate chips. Bake for 26-30 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached but no wet batter or wobble to the middle.
- Leave the brownies in the pan to cool completely on a wire rack before lifting them out and slicing. For the cleanest cuts, chill in the fridge for an hour once cooled, then slice with a sharp knife, wiping it clean between cuts.
Notes
- Both US customary and metric measurements are provided. Use the toggle to switch between the two.
- Use a good quality semi-sweet chocolate with real cocoa butter, not compound chocolate made with vegetable oil.
- The brownies are done when a skewer comes out with a few moist crumbs, not wet batter, and not clean. Because this recipe uses so little flour and no leavening, these are very hard to overbake into something cakey. If you do leave them in too long, they’ll firm up and dry out slightly rather than puff up, so the bigger risk is underbaking. If your brownies sink in the middle as they cool, give them a few extra minutes next time.
- Store in an airtight container at room temperature for up to 5 days, in the fridge for up to a week, or freeze for up to 3 months.
Nutrition
Serving: 1sliceCalories: 217kcalCarbohydrates: 28gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 85mgPotassium: 110mgFiber: 1gSugar: 22gVitamin A: 214IUCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!
