Small-Batch Brownie Recipe

Brownies+topped+with+vanilla+bean+ice+cream+and+chocolate+chips.

Safia Khan

Brownies topped with vanilla bean ice cream and chocolate chips.

Safia Khan, Opinions Editor

Craving brownies but aren’t in the mood to whip up a full batch? Consider using this small-batch brownie recipe, a recipe that makes just enough brownies for two people (or one, if you’re really craving chocolate). This recipe is easy to make, quick to whip up, and will satisfy your chocolate cravings in a pinch!

Small Batch Brownies:

Serves 2

Ingredients: 

  • 4 TBSP melted butter
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • ½ tsp vanilla extract 
  • ¼ cup all purpose flour
  • ¼ cup cocoa powder
  • ½ tsp baking powder
  • A pinch of salt
  • ¼ cup of chopped chocolate

Instructions: 

  1. Preheat oven to 350℉
  2. Stir melted butter and sugar together
  3. Add in the egg and vanilla extract
  4. Sift in the flour, cocoa powder, baking powder, and salt. Fold ingredients together gently and don’t overmix. 
  5. Fold in the chopped chocolate
  6. Cook brownie according to the baking dish you are using. 

There are different dishes in which you can cook these brownies in! I’ve cooked these brownies in ramekins, small cookie skillets, and a loaf pan.

If cooking in a ramekin, this recipe makes enough to fill up two. Generously butter 2 ramekins and cook for 30 minutes for a thick and fudgy brownie.

If cooking in a small cookie skillet, this recipe makes enough to fill up two skillets. Generously butter 2 skillets and cook for 14-15 minutes.

If cooking in a loaf pan, generously butter it and cook for 25 minutes for a thinner brownie. 

Tips:

  • I reccomend using dark cocoa powder for a darker and richer brownie! I use Hershey’s Special Dark Cocoa Powder. If you can’t find dark cocoa powder, regular cocoa powder will work fine but your brownies won’t have the same depth of flavor.
  • Make sure you sift your dry ingredients into your wet. Sifting is a step that you cannot skip when it comes to working with cocoa powder. Cocoa powder is very lumpy, and sifting is integral to achieving a smooth brownie batter.
  • For brownies with gooey pockets of chocolate, using chopped chocolate from your chocolate bar of choice is essential! However, if you don’t have a chocolate bar to chop up for your brownies, using chocolate chips works fine in a pinch. You just won’t get the same effect as using chopped chocolate.
  • Make sure you don’t overmix! Overmixing causes the gluten in your flour to become tough and dense (pastemagazine.com).
  • I highly recommend cooking these brownies in a ramekin! A ramekin allows for a thicker brownie and it’s great for individual sized portions.