Let's Bake

Small Batch Brownies

Yield 4-6 brownies 1x
Prep: 20 minutesCook: 30 minutesTotal: 50 minutes

An easy small batch recipe that makes just 4-6 fudgy brownies.


  • 60 grams (1/4 cup) unsalted butter
  • 75 grams (1/2 cup) dark or semi-sweet chocolate*, roughly broken
  • 1 large egg
  • 100 grams (1/2 cup) caster sugar or granulated sugar
  • 1/2 teaspoon vanilla extract
  • 35 grams (1/4 cup) plain flour or all purpose flour
  • 15 grams (2 level tablespoons) cocoa powder
  • Pinch of salt
  • 40 grams (1/4 cup) milk chocolate chips


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
  2. In a large microwave-safe bowl, add butter and dark chocolate. Heat in the microwave, stirring every 20 seconds, until melted and smooth. Set aside to cool slightly.
  3. In a separate bowl, add egg, sugar and vanilla. Whisk using a hand whisk for 30 seconds, just until creamy and combined.
  4. Sift together flour, cocoa powder and salt. Add to melted butter mixture, along with the egg mixture. Stir gently using a spatula until a thick, smooth brownie batter forms. Gently stir through chocolate chips.
  5. Pour brownie batter into prepared pan and smooth out into one even layer. Bake for approximately 25-30 minutes or brownie no longer wobbles in the middle.
  6. Leave brownie in pan to cool completely. To prevent brownies from over baking on the edges while they cool, place brownie pan in a larger pan or container that’s filled with an inch or two of cold ice water – this step is optional but I recommend trying it!
  7. Cut brownies into four rectangles or six triangles to serve. You can store brownies at room temperature or in the fridge. They also freeze really well.


Dark chocolate: I recommend using a good quality chocolate (that’s nice enough to enjoy on its own) that’s somewhere between 45-70% cocoa. Note that these brownies aren’t overly sweet, so I usually use a 45% cocoa chocolate.

Cocoa powder: I recommend using unsweetened cocoa powder. Dutch processed cocoa will work as well.

Measurements: I highly recommend using a baking scale when making this recipe for best results. Because we are working with such a small quantity of batter, adding just a little extra flour and/or cocoa powder can really alter the results.

Cakey brownies: When I showed my recipe testing process for these on Instagram, many asked if they could have the recipe for the cakey brownies that occurred in my earlier rounds of testing. If you would prefer a cakey brownie, follow this recipe as written but use TWO large eggs and 40 grams plain flour. Also super delicious!

Nutrition Information

Serving Size: 1 brownie Calories: 274 Sugar: 27.4 g Sodium: 115.9 mg Fat: 14.8 g Carbohydrates: 34.7 g Protein: 3.6 g Cholesterol: 54 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: BrowniesCuisine: American
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