Small Batch Brownies

Jump to Recipe

These small batch brownies are gooey, fudgy and super delicious. The eggs are whipped up with sugar giving them a perfectly shiny crinkly top. This small batch brownies are so easy to make and a perfect size if you are craving brownies but don't what a full size brownie.

These small batch brownies are so delicious and full of chocolate flavor! It has perfectly gooey and fudgy texture with a beautiful and shiny crinkle top. This small-batch brownie recipe is a perfect small portion as they yield 8 slices and only needs an loaf pan.

They are sprinkled with sea salt which gives the most delicious flavor to these rich brownies.

For more brownie recipes, try Nutella brownie, Peanut Butter Brookies and Oreo brookies.

Jump to:

• WHY THIS RECIPE WORKS
• INGREDIENT NOTES
• STEP BY STEP INSTRUCTIONS
• EXPERT BAKING TIPS
• FAQ
• STORAGE
• Small Batch Brownies

WHY THIS RECIPE WORKS

• Easy to make: They only need an electric hand mixer, two bowls, and a spatula. 
• Chewy and fudgy texture: These brownies are so soft and fudgy with a perfectly crinkly and shiny top.
• Perfect smaller portion: These small batch brownies are perfect for to enjoy if you don't want to make a full size portion. It yields 8 delicious slices.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Butter: The butter is melted and mixed together with the dark chocolate.
• Eggs: Take them out of the fridge 1-2 hours before baking.
• Dark chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter dark chocolate.
• Cornstarch: Breaks down the gluten in the flour making for a more soft and fudgy brownie.
• Cocoa powder: I use high quality dutch-processed cocoa powder for the best flavor, my favorite is from Valrhona.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these small batch brownies. This recipe needs an electric hand mixer, one large bowls, and a spatula.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prep a 23 x 13 cm/9x5 inch loaf pan with parchment paper.

STEP 1: Melt the butter in the microwave in a microwave-safe bowl or in a small saucepan and add the chocolate chips to the butter and stir it together. Let it melt together until smooth. 

STEP 2: Sift together the flour, cocoa powder, cornstarch and salt.

STEP 3: In a medium bowl, with an electric hand mixer, whisk together the eggs and granulated sugar until light and fluffy for 4 min. Add the melted butter and chocolate and vanilla extract into the batter and mix until combined. 

STEP 4: Add flour mixture to the batter and on the lowest setting gently mix it together until combined. Scrape down the sides of the bowl with a spatula and add additional chocolate chips, saving a few for the top. Gently fold them in until combined.

STEP 5: Pour the brownie batter into the prepared baking pan, smooth it out with the spatula and sprinkle with the remaining chocolate tips. Bake for about 45-50 min. Serve once it’s cooled down. Finish it off with a sprinkle of sea salt. Optionally serve it with a scoop of ice cream.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

• Room temperature: To keep these brownies fudgy I recommend storing it at room temperature in an airtight container. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly!

• Fridge: I personally love a cold brownie. It tightens up the texture of the brownie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut.

Other Brownie and Bar Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.