About These Small Batch Brownies
This small batch brownie recipe is the perfect recipe for small households of 2 to 4 people! The brownies are baked in a loaf pan and yield a small portion: just 8 petite brownie slices!
Each brownie slice is chocolaty, dense, and fudgy with lots of chocolate chips and flaky sea salt on top. They have a signature shiny sugar top that flakes when sliced and are based on the popular recipe on my site, My Best Fudgy Brownies Recipe (also available in my cookbook!).
For more delicious baking recipes that yield small portions, check out my Small Batch Baking Recipe Collection! Popular recipes include this Small Batch Blueberry Muffin Recipe (which makes 4 muffins!) and this Small Batch Chocolate Chip Cookie Recipe (which makes 4 to 6 cookies!).
Ingredients and Substitutions
Now that I’ve convinced you to make these small batch brownies, here is the shopping list for this small batch brownie recipe:
Shopping List
- dark chocolate (between 60% to 70% cacao), preferably from baking bars
- butter
- unsweetened cocoa powder
- brown sugar
- granulated sugar
- large eggs
- pure vanilla extract
- kosher salt
- chocolate chips (optional, for garnish)
- flaky salt (optional, for garnish)
And let’s talk about some of the key ingredients in the recipe:
Ingredient Source and Substitutions
- Dark Chocolate. Although I always recommend chopping up your favorite high-quality chocolate bar and melting it down, you can also use chocolate chips. Just be sure to use high-quality chocolate chips like ones from Valrhona, Guittard, or Nestle Artisan Collection (the latter two are both readily available in most major US supermarkets). Low-quality chocolate chips have stabilizers like paraffin candle wax that help the chocolate keep its shape in the oven and taste funny when melted.
- Butter. You can use either unsalted or salted butter without changing the flavor too much. No need to adjust the salt levels if you use salted butter!
- Cocoa Powder. Natural unsweetened cocoa powder is more typical and is cocoa powder in its purest form. Dutch-processed cocoa powder is natural unsweetened cocoa powder that’s been treated with alkaline to neutralize its acidity, giving it a darker color and milder flavor. You can use whichever cocoa powder you prefer without any changes in texture. Just note that using Dutch-processed cocoa powder will result in darker colored brownies.
- Brown Sugar. You can use either light or dark brown sugar in this recipe; I prefer dark brown sugar since it contains more molasses and is more flavorful.
- Chocolate Chips. Check out my post on The Best Chocolate For Chocolate Chip Cookies to see more of my favorite chocolate brands.
Recipe Troubleshooting and FAQ
What You Need To Make The Recipe
- A 9 x 5-inch or 8 x 4-inch loaf pan. Most brownie recipes are baked in a 9 x 13-inch pan (also known as a “quarter sheet pan”). For this recipe, you’ll need a baking pan with a surface area a quarter of that size. These specialty pans actually DO exist—they’re known as ⅛ sheet pans, or “eighth sheet pans”.
But it turns out a 9 x 5-inch loaf pan has the same surface area as eight sheet pans! This small batch brownie recipe won’t fill up the pan like it would if you were making a loaf cake, but it will make enough batter to completely cover the bottom of a pan. You can also use a smaller 8 x 4-inch loaf pan, too—just know that your brownies will come out slightly thicker. - A double boiler. Always melt chocolate in a double boiler. Chocolate is especially sensitive to heat, so melting it directly in a pan will cause it to burn and scorch. A double boiler works by adding an extra layer of protection between what you’re cooking and the heat source.
You can make a homemade version instead by setting a heatproof glass bowl over a medium sauce pan filled with 1 to 2 inches of water and cooking everything on medium heat. Just make sure that the water doesn’t touch the bottom of the bowl! And if you’re having a hard time visualizing this, I suggest checking out my Instagram Stories where I demo this recipe in a tutorial (complete with videos!).
Why don’t my brownies have the shiny paper crinkle sugar top?
It’s likely that you either a) used too much flour, b) used too little sugar, or c) baked the brownies for too long. It’s easy to use too much flour when using volume measures. A lot of people don’t have the right technique when using measuring cups. Learn more in this post How To Fix Puffy Cookies (and Other Cookie Baking Fails).
Best Recipe Tips
- It’s better to pull the brownies out of the oven early than leave them in too long—if you over bake the brownies, they’ll be tough. They might appear underbaked, but I promise that when they’ve cooled, they will be perfect.
- I mentioned throughout the post that this small batch brownie recipe makes 8 petite brownies, or 2 large bakery-style brownies. To make 8 petite brownies, unmold the brownies from the pan and slice them lengthwise. Hold the two long slices together, and slice them into quarters crosswise. This will create 8 petite brownie squares. For 2 large bakery-style brownies, simply slice the unmolded brownie block into two halves crosswise.
Video Tutorial
Use the video player below to watch my Instagram Story tutorial on how to make this small batch brownies recipe! The arrows to the left and right of the frame allow you to skip through the different recipe steps. You can also hit the “pause” or “enlarge” buttons on the upper right hand side of the frame to pause or enlarge the frames accordingly.
Alternatively, head to my Instagram profile to watch these Stories on mobile! The circles underneath my bio indicate saved Instagram Story highlights depicting various recipes. Clicking on one of the circles will play the videos you see above. You may need to scroll right to find this small batch brownie recipe.
Get the Recipe: Small Batch Brownies Recipe
Ingredients
For the Small Batch Brownies
- 2 ounces (or 57 grams) dark chocolate (between 60% to 70% cacao), from whole feves/baking discs, chocolate chips, or a bar chopped into 1- to 2-inch pieces
- 4 Tablespoons (2 ounces or 57 grams) unsalted OR salted butter
- 1 teaspoon Dutch-processed OR natural unsweetened cocoa powder
- ¼ cup tightly packed (1.85 ounces or 52 grams) light OR dark brown sugar
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¼ cup (1.15 ounces or 33 grams) all-purpose flour
- ¼ teaspoon kosher salt
For Garnish
- chocolate chips
- flaky salt
Instructions
For the Small Batch Brownies
- Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.
- Make the brownies. Place the chocolate, butter, and cocoa powder in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and butter have melted and combined, about 5 minutes. Set the double boiler or bowl on a wire rack and let the chocolate mixture cool slightly while you prep the other ingredients.
- In a medium bowl, whisk together the sugars, egg, and vanilla. Slowly pour in the chocolate mixture while whisking. Continue whisking while smooth, about 1 minute. Sprinkle the flour and salt over the batter all at once and use a rubber spatula to mix until just combined.
- Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle the batter with chocolate chips.
- Bake the brownies. Bake for 22 to 24 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
- Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Follow the instructions in the baker's notes to slice into 8 petite brownie squares, or 2 large bakery-style brownies. Garnish with flaky salt and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
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Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
Brilliant post! (Perhaps I should have waited before making the full recipe this week, though it’s kind of nice to have a number of brownies waiting in the freezer.) These brownies are delicious and have the best texture ever!
YUM YUM YES! I made these gluten free with Bob’s GF 1-to-1 Flour and they’re SO good.
I have made these a few times. They are exceptional! Cookies and brownies are my favorite sweets. My family loves these. I love the smaller batch for when my kids are away at school, and it’s just my husband and me. Make these, you will not be disappointed.
These were dope
I can’t EVEN with how GOOD these look, Michelle. Thank you for this recipe… and these gorgeous photos!
Hi! I made these are the flavor was good, but they came out of the oven with pools of butter on top. Like, so much that I good take a paper towel and soak it up. Do you know why this might have happened?
Okay that is very strange! You are the first person who has reported this issue too. Did you dpuble check that you used the right amount of butter? You are only supposed to use a very small amount, 4 tablespoons (or a half stick of butter).
So good! I made this using Seattle Chocolates’ Dark Chocolate truffles, which I believe are about 72%, and used about 7 pieces. Amazing! Gooey, and chocolatey! Easy to make, too. Will probably make the larger batch next time because my son and hubs devoured this in just a matter of minutes! Lol. All in all, 10/10
This recipe is the perfect size when you are craving Brownies and don’t want a big batch. They are the best brownie recipe I have ever had! So easy and simple to make!
This recipe is a game changer and has lifted our sprits during an uncertain time of fear and anxiety. This small batch version is so easy to make but it may not be enough for two because THEY’RE THAT GOOD.
Just finished making this small batch and let me tell you it’s so easy and fun ! I’ve made the regular batch 3 times and it’s ALWAYS been a hit And this recipe is perfect!! Perfect for a 2 person household.
Also please buy her baking book. Everything is a HIT! Try this recipe!
This recipe is so so good, that I’m going to have to make the full batch!
so moist and fudgy i could eat the entire pan!!
This were wonderful. Just the right size for our small household. I am looking forward to making a big batch soon.
You’re probably going to eat this whole batch in one sitting because they are THAT good!!! 12/10!!!!
Thanks so much for posting this small batch brownie recipe, Michelle.
I made it last weekend for my mother´s birthday . It was the perfect size, as there were only my parents and I to celebrate, thanks to the lock-down. The brownie was insanely good and my parents, who had never tried any brownies before loved it . I strongly suspect I will have to bake it for them again soon.
Thanks so much for supplying us with all these wonderful recipes during those weird times.
I love a really fudgy brownie, and this recipe delivers!
I made my second batch of these last night and can’t get enough! They are just as good the next day (if they make it that long) as they are fresh out of the oven. I really am enjoying these small batch recipes since I’m only baking for two people during quarantine. Will continue to make this recipe!
I was skeptical of baking a small batch of these brownies in a loaf pan but this is an amazing recipe. The taste, texture, and appearance are all 100% what I look for in a brownie. My husband calls these brownies “dangerous” – they are too easy to make, and they taste too good, and that is very bad news for our waistlines. This recipe is a keeper and I can not wait to make them again!
Love, love, love these brownies! The small batch is great and the brownies are perfectly fudgy without being overly dense. They are amazing as is, but I decided to switch it up a bit and added some coffee (I subbed out 1/4 of the chocolate). They turned out really well, with a hint of mocha flavor that enhanced their chocolatey-ness.
This recipe is magical stuff – it helped me bake the most beautiful crackle-topped brownies with that perfectly gooey, fudgy middle. I am not a confident baker and this recipe made it super easy. Will definitely be making this again (it was all eaten up in a flash!)
I’m back again, making these for the third time. They work great in my tiny square le creuset. Official brownie of quarantine!!
Perfection! I’m picky when it comes to brownies, but these were amazing. Perfectly chewy edges and fudgy centers. No cakey brownie here! My oven runs hot, so they were done at 18 minutes. Be sure to check early if your oven runs hot, too. I didn’t add the chocolate chips, but those sound like a nice touch. Thank you for making a small batch recipe! This is my first recipe of yours, but I’ll be back!
These are AMAZING! First off, I’m a sucker for small batch recipes because I am prone to eating the entire pan, small batch saves me from myself. Second, the flavor of these is phenomenal. I’ve made a lot of brownies with just cocoa powder and I can’t believe what I’ve been missing with the melted chocolate aspect. Perfect crispy top too!
These are better than supernatural brownies! I baked them with salted French style table butter because that’s what I had on hand and they came out great! Delicious! This is a full proof recipe! I baked them a second time and added some walnuts as I wanted some crunch and realized I liked it without the walnuts. This is definitely a keeper and my health conscious family a small batch is perfect ! Thank you so much!
I just made this! Actually went and bought the 1/8 sheet linked in the blog and mixed everything up today. It made for really thin brownies so I think I will simply use my 9 x 5 loaf pans so they’re thicker. My brownies baked in 16 minutes and I couldn’t move them from the pan because they were that thin. They’re super chocolate-y and I added walnuts too. We’re eating this batch with a spoon straight on the sheet!
This was my first attempt at making brownies and they were SO delicious with such a nice crinkle top! I can’t wait to make them again! I only had a dark pan so I decreased the temperature by 25 degrees and cooked them for only about 23 minutes and they were a little undercooked. How do you suggest baking these in a dark coloured 9×5 pan? Thanks so much for another amazing recipe!
I would actually keep it at the temp listed in the recipe, but check for doneness maybe 5 minutes earlier than what the recipe states!
I tried this recipe yesterday and came out great. Substituted coconut palm sugar as did not have brown sugar. Thank you for posting it. Perfect size for 1-2 people.
Super simple to make and tasty! Incase anyone is playing around with different combos of ingredients listed : used Guittard semi sweet chips, dark brown sugar, and dutch cocoa 🙂
I am so grateful for you taking the time to create this fantastic website of yours. I baked your small batch brownie recipe using some cheap milk chocolate (because thats what i had) and indeed it came out lovely and chewy. (Think I will now experiment with dark choc and white choc. Even marshmallows). My husband thought they were salted caramel brownies, (which is a true winner by him!)
I came across Hummingbird high after typing a google search for ‘chocolate brownie recipe for 9 x5 tin. I was about to get upset at the thought i was going to have to carry out some dodgy conversions/calculations but you totally saved the day. Its really great that you are catering for the ‘busy couples’ and current modern day circumstances we find ourselves in. Looks like you are Top of your Game. Well Done you! I shall continue to follow your hard work.
Great recipe, so easy and delicious! I’m so glad to have found this site- very appreciative of the small batch recipes. Thank you!
This was fantastic! Absolutely delicious. Crisp on the outside and fudgy on the inside. I added a small hint of coffee and it was amazing.
This is THE best homemade brownie recipe EVER. Thank you, you are a genius! It’s simple to make and produces a chewy and tasty product with a beautiful crackly top. I have made this a dozen times (I.e., every week) We try to practice portion control by cutting into 12 pieces but we could probably inhale this in 1-2 days.
I have made this recipe as written and it came out great! Tonight I halved the recipe (even weighed a beaten egg and used just half of it) and baked it in my mini cast iron skillet. Perfection!!!
UH-HUH, these fudge brownies are IT. I used a mix of 1oz grated 70% chocolate and 1oz semisweet chocolate chips. Had no issues melting the chocolates + butter in the microwave, tempering with sugar + eggs, then folding in the flour and salt. Got a beautiful, beautiful crackly top. Tastes like a molten lava cake! Definitely going into the family recipe box 🙂
Delicious. I made these using my Ninja Foodi pressure cooker. Perfect!
These were incredible & even better the second day. I love ultra-dark & bold everything and am wondering if I could add some finely ground coffee to this and/or a richer cacao to do so. I used semi-sweet chocolate chips because it’s what I had on-hand but perhaps a darker chocolate (unsweetened) would be better considering. I’d appreciate your suggestions and everything you do is so perfect.
This is my favorite brownie recipe! It comes together quickly and easily in one bowl, and the brownies are chewy and fudgy, the flavor perfectly balanced between rich chocolate and sugary sweetness. Perfect amount for 2-3 people in the small batch recipe. But usually I eat them all myself–I store them in the freezer because they will last longer and frozen brownies are delicious.