Small Batch Brownies Recipe
These brownies are rich, fudgy, and have the perfect crinkle top. Made in just one bowl with only eight ingredients, this small-batch recipe yields eight delicious brownies!
Print
Pin
Servings: 8
Notes
Ingredients
- 6 tablespoons butter, melted (regular or dairy-free)
- ½ cup granulated sugar
- 6 tablespoons light brown sugar
- 1 egg
- ½ tablespoon vanilla extract
- ⅛ teaspoon salt
- 5 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- ⅓ cup semisweet chocolate chips (regular or dairy-free)
Instructions
- Prepare the Pan
- Line an 8x4 or 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- Preheat your oven to 350°F (175°C).
- Melt Butter & Mix Sugars
- In a microwave-safe bowl, melt the butter.
- Add both sugars and whisk until combined. The mixture should have a paste-like consistency and pull away slightly from the sides of the bowl.
- Incorporate Wet Ingredients
- Whisk in the egg and vanilla extract until fully combined.
- Add Dry Ingredients
- Sift in the flour, cocoa powder, and salt. Gently fold the mixture until just combined.
- Stir in the chocolate chips.
- Bake the Brownies
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 26-36 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The top should be crackly and the batter should not jiggle.
- Cool & Serve
- Let the brownies cool completely in the pan before slicing.
- Enjoy as is, or serve with a scoop of ice cream for an extra treat!
- Store unsliced brownies in the pan, covered with foil, for 3-4 days at room temperature.
- If sliced, keep in an airtight container.
- For longer storage, refrigerate or freeze.